The nature and variability of the carcass characters of Danish and English bacon pigs

Abstract

1. The quality status of Danish and English Wiltshire bacon sides representative of the highest grades produced at the present time has been investigated by the use of carcass measurements. The data resulting provide “standards” for practical guidance in stock improvement work on bacon pigs, and for the evaluation of experimental treatments involving bacon quality.2. The variability of the respective characters has been compared by means of the coefficient of variation of each. The results indicate that while selection on a basis of “external characters” and of such internal characters, as are readily measurable, leads to marked uniformity in respect of these characters, it does not necessarily involve similar uniformity in respect of important “internal characters” which are not taken into account in either stock selection or commercial grading practices.3. External characters thus do not provide a reliable indication of the internal quality status of the bacon pig, and since it is the latter which largely governs the cutting value of the side, concentration upon addition to the former is desirable if still further improvement in the quality of the bacon pig is desired.4. Variability appears to be affected also by the rate of development of the character concerned; late developing characters in general tend to be more variable than early.5. The intimate association between nutrition and the rate of development of the various parts and tissues of the pig provides a method of control in addition to that of selection.