Hostname: page-component-586b7cd67f-g8jcs Total loading time: 0 Render date: 2024-11-30T18:55:19.862Z Has data issue: false hasContentIssue false
  • English
  • Français

Estimation of protein, chemical fat and energy content in pigs

Published online by Cambridge University Press:  01 October 1962

Zofia Osińska
Zofia Osińska
Affiliation:
Polish Academy of Sciences, Institute of Animal Physiology and Nutrition, Jablonna near Warsaw
Get access

Extract

Complete chemical analyses of all body components of 20 Large White pigs were carried out. At the average live-weight of 90·3 kg. (empty body weight 86·5 kg.) the total protein content was found to be 12·7 kg. and that of the chemical fat 25·4 kg. The edible parts of the carcass (i.e. lean and separable fat) contained only 58·5% (range 55·2–61·3) of the total protein but as much as 85% of the total chemical fat. Simple and multiple correlations were computed between various carcass characters and protein, chemical fat and energy content. The results indicate that it may be possible to obtain fairly accurate estimates of the chemical composition and energy content of the edible parts of the carcass, of the whole carcass, and of the empty body by methods based on various systems of assessing the carcass quality.

Type
Research Article
Information
Animal Production , Volume 4 , Issue 3 , October 1962 , pp. 391 - 398
Copyright
Copyright © British Society of Animal Science 1962

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Bömer, A., Juckenack, A., & Tillmans, J., 1936. Handbuch der Lebensmittelchemie.Bd. III. Tierische Lebensmittel. J. Springer Verlag, Berlin.Google Scholar
Clausen, H., & Gerwig, C., 1955. Schweinezucht und Schweineleistungspriüfungen mit besonderer Berücksichtigung dänischer Versuchsergebnisse. Schweiz. Landw. Monatsh., 33: 449.Google Scholar
Duniec, H., 1960. (Phenotypic and genetic correlations between some carcass characteristics, and heritability estimates of these characteristics in bacon pigs). Wydawnictwa Instytutu Zootechniki, no. 117. (In Polish).Google Scholar
Duniec, H., Kielanowski, J., & Osińska, Z., 1961. Heritability of chemical fat content in the loin muscle of baconers. Anim. Prod., 3: 195.Google Scholar
Franke, E. R., & Weniger, J. H., 1958. Der Stickstoff, Kohlenstoff, und Energiegehalt des Fleisches und der Wärmewert des Fettes verschiedener Nutztierarten. Arch. Tierernähr., 8: 81.CrossRefGoogle Scholar
Gastmeier, W., 1958. Die energetische Bilanz von 100-kg. schweren Edelschweine verschiedener Typrichtung. Arch. Tierz., 1: 216.Google Scholar
Harrington, G., 1958. Pig carcass evaluation. Technical communication No. 12 of the Commonwealth Bureau of Animal Breeding and Genetics.Google Scholar
Kielanowski, J., & Osińska, Z., 1954. (Methods for estimating fat and lean content in bacon carcasses). Roczn. Nauk rol., 67-B; 173. (In Polish).Google Scholar
Kielanowski, J., Lassota, L., & Osińska, Z., 1954. (Investigations on fat content in the loin muscle of bacon pigs). Roczn. Nauk rol., 69-B: 33. (In Polish).Google Scholar
Lu, K. H., Winters, L. M., Aunan, W. J., & Rempel, W. E., 1958. Estimating the percentage of lean and fat in swine carcasses. Tech. Bull. Minn, agric. Exp. Sta. no. 224.Google Scholar
Muller, R., Wilmes, G., & Knappen, F., 1960. Beiträge zur biologischen Proteinbewertung. 2. Vergleichen der Untersuchungen an Albinoratten zur Frage der Divergenz der durch Körperanalyse und nach der Bilanzmethode bestimmten N-Retention. Arch. Tierernähr., 10: 326.Google Scholar
Osińska, Z., 1958. (Eye of loin as an index of leanness of bacon carcasses). Roczn. Nauk rol., 73-B; 33. (In Polish).Google Scholar
Osińska, Z., 1962. Influence of the shape of the loin eye on the reliability of estimating its area by computation. Roczn. Nauk rol. (In press).Google Scholar
Osińska, Z., Kielanowski, J., 1958a. (Dissection and measurement errors in swine carcass evaluation). Roczn. Nauk rol., 73-B: 1. (In Polish).Google Scholar
Osińska, Z., & Kielanowski, J., 1958b. (Methods for estimating fat and lean content in bacon carcasses. Part II). Roczn. Nauk rol., 73-B: 9. (In Polish).Google Scholar
Palamaru, E., Popescu, Fr., Geaman, N., Petrescu, C., Dan, I. R., Petrache, E., Saghin, F., Feredean, I., & Bejan, G., 1961. (Results of complex estimation of the nutritive value of ICAR-54 variety of maize and oats for swine). Lucr. Stiintifice ale Inst. de Cercetari Zootehnice, Vol. XIX, 89. Bucuresti. (In Roumanian).Google Scholar
Snedecor, G. W., 1956. Statistical Methods. Vth Ed.The Iowa State College Press, Ames, Iowa.Google Scholar
Tomme, M. F., Modianov, A. W., & Popechina, P. S., 1955. (Methods for estimating the nutritive value of feeds for dairy cows, pigs and sheep). WNIIZ., Moskwa. (In Russian).Google Scholar
Weniger, J. H., & Funk, K., 1953. Ausschlachtungsversuche und Schlachtmethoden an Schweinen unter Berücksichtigung ihrer Futterverwertung. Arch. Tierernähr., 3: 145.CrossRefGoogle Scholar
Weniger, J. H., & Schumm, H. R., 1957. Untersuchungen über die rechnerische Bestimmung des Nührstoffgehaltes ganzer Schweinekörper bzw. deren Schlachthälften. Arch. Tierernähr., 7: 211.CrossRefGoogle Scholar