Abstract
The aim of this study was to evaluate the possibility of predicting the weight and yield (as % of carcass) of the main lean cuts related to carcass weight (CW) in pigs intended for Spanish dry-cured ham. A total of 98 Duroc × (Large White × Landrace) pigs were used. Simple regression equations were carried out to find the relations between CW (independent variable) and ham (H), foreleg (F), loin (L) and H+F+L weights and yields (dependent variables). Also, multiple regression equations were carried out to estimate the relations between these dependent variables and other size carcass characteristics (backfat thickness, carcass length, and ham length and perimeter). The best simple relationship between independent and dependent variables was obtained by means of linear functions. The CW explained 84%, 75%, 60% and 89% of the variability of H, F, L and H+F+L weights, respectively, whereas 10%, 10%, 0.15% and 14% of the variability of H, F, L and H+F+L percentages, respectively. The addition of the size carcass characteristics, as independent variables, to the prediction equations of H, F, L and H+F+L weights and yields improved the predictions. The simple and multiple regression equations calculated underestimated the dependent variables, but the mean prediction error and relative prediction error values were low, suggesting that the independent variables considered are good predictors of the dependent variables. It is concluded that CW is an easy and available measurement for industry to predict carcass lean cuts weights in pigs from genetic lines intended for Spanish dry-cured ham.
Highlights
Spain is the world leader in dry-cured hams and forelegs with a total production of 46 million pieces in 2008 (Ministerio Medio Ambiente y Medio Rural y Marino, 2009)
The pig crossbreeding used for PDO Teruel ham production is Duroc × (Large White × Landrace) and the regulation of PDO Teruel ham establishes a minimum of 84 kg for carcass weight (CW) and of 16 mm for backfat thickness over the Gluteus medius muscle to improve the uniformity and quality of the end product (Boletín Oficial Aragón, 1993)
CW explained a high variability of main lean cut weights, the handicap of this procedure is that calculations are from died animals
Summary
Spain is the world leader in dry-cured hams and forelegs with a total production of 46 million pieces in 2008 (Ministerio Medio Ambiente y Medio Rural y Marino, 2009). The only dry-cured ham type accepted by the Spanish government (Protected Designation of Origin, PDO) from heavy white pigs is «PDO Teruel ham» and it is passed by the European Union. The production of PDO Teruel ham has increased greatly in recent decades from 2,000 pieces in 1985 to nearly 700,000 in 2008 (Consejo Regulador Denominación Origen Jamón de Teruel, 2009). In the production of pigs intended for PDO Teruel ham, the carcass traits, especially the ham (H), foreleg (F) and loin (L) yield (as % of carcass) have an outstanding economic importance for the industry. It might help to prevent possible problems that appear in the commercial setting (fraudulent practices)
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