Swine

Evaluation of Knife Separable Lean Content of Cull Sows at Harvest and Development of a Prediction Equation for Pounds Lean

Authors
  • Caitlyn Abell (Iowa State University)
  • Kenneth J. Stalder (Iowa State University)
  • Robert Fitzgerald (Iowa State University)
  • Haven Hendricks (Utah Pork Producers Association)

Abstract

A study was conducted to measure the quantity of fat and muscle from 4 primal cuts of cull sows from the four USDA market grades based on weight, and to develop prediction equations for estimating cull sow knife separable lean content. Lean and fat weights by primal within and across the USDA cull sow weight classes. These prediction equations could assist processors in their decision to purchase cull sow weight classes that meet the processors needs for pork products with defined lean:fat content, such as brats and sausage. Hot carcass weight and 10th rib backfat resulted in a prediction equation that had an R-square greater than 0.90. This equation was developed across weight classes and was more predictive that any one single class equation.

Keywords: ASL R2649

How to Cite:

Abell, C., Stalder, K. J., Fitzgerald, R. & Hendricks, H., (2011) “Evaluation of Knife Separable Lean Content of Cull Sows at Harvest and Development of a Prediction Equation for Pounds Lean”, Iowa State University Animal Industry Report 8(1). doi: https://doi.org/10.31274/ans_air-180814-903

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Published on
01 Jan 2011
Peer Reviewed