EurekaMag.com logo
+ Site Statistics
References:
53,869,633
Abstracts:
29,686,251
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Tissue distribution in pig carcasses exhibiting large differences in their degree of leanness, with special emphasis on intermuscular fat



Tissue distribution in pig carcasses exhibiting large differences in their degree of leanness, with special emphasis on intermuscular fat



Livestock production science 97(2-3): 267-274



Tissue distribution in pig carcasses was studied in pigs from seven genotype-sex groups with large variations in body composition. The animals were slaughtered at 115 kg live weight, and the left side carcass was separated into four primal cuts: belly, shoulder, loin and ham. Each primal cut was dissected into muscle, bone, skin, subcutaneous fat and intermuscular fat. The negative relationship between fat and muscle contents was much less close for intermuscular fat (R2=0.13-0.64) than for subcutaneous fat (R2=0.77-0.94), particularly in the ham and belly. The ratio of intermuscular fat to muscle decreased in a curvilinear manner with increasing muscle contents, suggesting that selection for leanness had very little effect on intermuscular fat content in modern pigs. The intermuscular fat content of the loin was a good predictor of intermuscular fat content in the whole left carcass side (R2=0.90). This prediction was improved with a further dissection of the belly (R2=0.97). The present results were obtained in a population of carcasses exhibiting very large variations in muscle content. They cannot be extended to within-breed studies of the relationships between tissue developments.

(PDF emailed within 0-6 h: $19.90)

Accession: 004486420

Download citation: RISBibTeXText

DOI: 10.1016/j.livprodsci.2005.05.004



Related references

Differences in the composition and tissue distribution of pig carcasses due to selection and feeding level. Animal Production 53(1): 97-104, 1991

Forest situation on large properties with special emphasis on age distribution. Tidsskrift for skogbruk8(2): 155-157, 1980

Site-specific distribution of large-bowel adenomatous polyps. Emphasis on ethnic differences. Diseases of the Colon and Rectum 31(4): 258-260, 1988

Tissue distribution of adriamycin administered intraperitoneally vs. intravenously, with special emphasis on the pancreas. Bulletin du Cancer 69(2): 172-175, 1982

Racial differences in fat distribution: the importance of intermuscular fat. American Journal of Clinical Nutrition 81(4): 731-732, 2005

An approach to curative effect of large autografts on adipose tissue in special parts with third-degree burns. Journal of Trauma 26(4): 359-363, 1986

Fat tissue distribution between subcutaneous and intermuscular fat tissue in Simmental and Brown bulls. Poljoprivreda 13(1): 120-123, 2007

Specific gravity as an index of leanness in bacon carcasses. II. The specific gravity of the ham as an index of its leanness and of the leanness of the bacon carcass. Roczn. Nauk rol, 84: 1-9, 1964

Development of intra- and intermuscular adipose tissue in growing large white and Meishan pigs. Reproduction, Nutrition, Development 39(1): 125-132, 1999

Eye of loin as an index of leanness of bacon carcasses. Roczn. Nauk rol., B, 73: 33-40, 1958

Differences in the degree of bone tissue mineralization account for little of the differences in tissue elastic properties. Bone 48(6): 1246-1251, 2011

Leanness of lamb carcasses following restricted feeding and shearing. Proceedings of the New Zealand Society of Animal Production 45: 89-91, 1985

Counts of six types of bacteria on lamb carcasses dipped or sprayed with acetic acid at 25(degree) or 55(degree)C and stored vacuum packaged at 0(degree)C. Journal of Food Protection 51: 4-7, 1988

Physical and compositional characteristics of beef carcasses selected for leanness. Journal of Food Science 55(1): 9-14, 1990

Loin area at tenth and last rib as related to leanness of pork carcasses. Jour Animal Sci 14(3): 659-663, 1955