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Analysis of the formation of the belly in relation to sex

Author

Listed:
  • R. Stupka

    (Department of Pig and Poultry Science, Czech University of Agriculture, Prague, Czech Republic)

  • M. Šprysl

    (Department of Pig and Poultry Science, Czech University of Agriculture, Prague, Czech Republic)

  • M. Pour

    (Department of Pig and Poultry Science, Czech University of Agriculture, Prague, Czech Republic)

Abstract

The aim of the study was to analyse the formation of pig belly in relation to sex. The analysis included in total 193 slaughter pigs of final hybrids currently used in the Czech Republic. The pigs were slaughtered at the age of 166-175 days. The VIA method according to the methodology of Schwerdtfeger et al. (1993) was used to evaluate the formation of belly and to estimate the percentage of lean meat. The calculation of the lean meat and its proportion in the belly was based on the equation according to Čítek (2002). The belly in total as well as the EU belly in barrows reached the weight of 7.85 kg and 4.35 kg, respectively, and in gilts 7.66 kg and 4.12 kg, respectively. With almost the same weight of dressed carcasses, the belly in barrows accounted for a higher proportion, i.e. 9.96% compared to 9.56% in gilts. In terms of percentage the gilts had a statistically highly significantly higher proportion of meat in the EU belly, namely by 3.32% compared to barrows. At all points of measurement the higher total area of the belly section was found in barrows compared to gilts. A comparison of the percentage proportion of lean meat area in the total belly area at individual points of measurement indicated statistically significantly higher values in gilts than in barrows. It was confirmed that in the section area from point 1 to point 3 the deposition of fat in barrows was higher with the values of the meat area ranging from 58.15% to 56.09%. On the other hand, in gilts the differences between individual sections were very small: 61.25%, 61.99% and 61.49%.

Suggested Citation

  • R. Stupka & M. Šprysl & M. Pour, 2004. "Analysis of the formation of the belly in relation to sex," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 49(2), pages 64-70.
    • Handle: RePEc:caa:jnlcjs:v:49:y:2004:i:2:id:4281-cjas
    DOI: 10.17221/4281-CJAS
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    Citations

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    Cited by:

    1. M. Vítek & J. Pulkrábek & L. Vališ & L. David & J. Wolf, 2008. "Improvement of accuracy in the estimation of lean meat content in pig carcasses," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 53(5), pages 204-211.
    2. P. Chalupová & V. Dvořáková & A. Knoll & A. Stratil & H. Bartenschlager & R. Stupka & J. Čítek & M. Šprysl & A. Palánová & P. Horák & H. Geldermann, 2014. "Polymorphism, linkage mapping, and association analysis with carcass traits of four porcine candidate genes selected from gene-expression profiles of Czech Large White and Wild Boar muscles," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 59(3), pages 116-127.
    3. V. Dvořáková & R. Stupka & M. Šprysl & J. Čítek & M. Okrouhlá & E. Kluzáková & H. Kratochvílová, 2011. "Effect of missense mutation Asp298Asn in MC4R on growth and fatness traits in commercial pig crosses in the Czech Republic," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 56(4), pages 176-180.
    4. L. Vališ & J. Pulkrábek & J. Pavlík & M. Vítek & J. Wolf, 2005. "Conformation and meatiness of pork belly," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 50(3), pages 116-121.

    More about this item

    Keywords

    pig; belly; sex; meat percentage;
    All these keywords.

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