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Results of pig carcass classification according to SEUROP in the Czech Republic

Author

Listed:
  • J. Kvapilík

    (Institute of Animal Science, Prague-Uhříněves, Czech Republic)

  • J. Přibyl

    (Institute of Animal Science, Prague-Uhříněves, Czech Republic)

  • Z. Růžička

    (Czech-Moravian Breeders' Corporation, Prague, Czech Republic)

  • D. Řehák

    (Institute of Animal Science, Prague-Uhříněves, Czech Republic)

Abstract

Through data analysis of 7 571 883 pig carcasses slaughtered from 2004 to 2007 the means of quality classes (QC) 2.32, lean meat percentage (LM) 55.83%, carcass weight (CW) 87.21 kg, muscle thickness (MT) 61.95 mm and fat thickness (FT) 15.95 mm were determined. The highest correlation coefficients are between QC and LM (r = -0.920), LM and FT (-0.900) as well as QC and FT (0.828), the lowest between FT and MT (r = -0.084). Quality class as the dominant indicator is influenced mainly by LM, which explains from 77% to 89% of variability in the case of linear regression. Among the eight methods of pig carcass classification the FOM apparatus was used the most frequently (46.5% carcasses) followed by the ULTRA-FOM 300 apparatus (15.6%), another apparatus (13.2%) and by the IS-D-05 unit (9.8%). In the statistical models used all effects (differences) are statistically significant because of the large size of the data set. The results from the separate evaluation of each cross-classified effect are that EV has the largest influence and year-season and methods have a smaller influence. The time trend (42 months) documents stable CW and MT, a slight increase in LM and improvement of QC. The estimated results indicate the successful introduction of pig carcass classification in the CR after accession to the EU.

Suggested Citation

  • J. Kvapilík & J. Přibyl & Z. Růžička & D. Řehák, 2009. "Results of pig carcass classification according to SEUROP in the Czech Republic," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 54(5), pages 217-228.
    • Handle: RePEc:caa:jnlcjs:v:54:y:2009:i:5:id:1662-cjas
    DOI: 10.17221/1662-CJAS
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    References listed on IDEAS

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    1. J. Pulkrábek & J. Pavlík & L. Vališ & M. Vítek, 2006. "Pig carcass quality in relation to carcass lean meat proportion," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 51(1), pages 18-23.
    2. V. Margeta & G. Kralik & G. Kušec & U. Baulain, 2007. "Lean and fat development in the whole body and hams of hybrid pigs studied by magnetic resonance tomography," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 52(5), pages 130-137.
    3. 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.
    4. G. Kusec & G. Kralik & I. Djurkin & U. Baulain & E. Kallweit, 2008. "Optimal slaughter weight of pigs assessed by means of the asymmetric S-curve," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 53(3), pages 98-105.
    5. M. Šprysl & J. Čítek & R. Stupka & L. Vališ & M. Vítek, 2007. "The accuracy of FOM instrument used in on-line pig carcass classification in the Czech Republic," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 52(6), pages 149-158.
    6. I. Bahelka & E. Hanusová & D. Peškovičová & P. Demo, 2007. "The effect of sex and slaughter weight on intramuscular fat content and its relationship to carcass traits of pigs," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 52(5), pages 122-129.
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