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The body proportions of different breeds of bacon pigs

Published online by Cambridge University Press:  27 March 2009

John Hammond  and
G. N. Murray
John Hammond
Affiliation:
School of Agriculture, Cambridge
G. N. Murray
Affiliation:
Department of Agriculture, Union ofSouth Africa
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Extract

Weights and measurements of sides of bacon made under standard conditions from different breeds and crosses of pigs and exhibited at the London Dairy Show from 1922–31 have been analysed statistically.

1. The actual live weight of the pig affects the carcass percentage more than does breed or type.

2. For a bacon pig of 200 lb. live weight, there is an optimum carcass percentage (about 79 per cent) and an optimum bacon percentage (about 58 per cent). The highest percentage is not necessarily best, for below about this level the proportion of bone will be too large and above this level the proportion of fat will be too large.

3. The reasons why certain measurements and proportions are necessary to meet market requirements are detailed.

4. The changes in the proportions of the side with increase in weight of the side are described. The proportional increase in bacon weight is much greater than the proportional increase in side length. Both belly thickness and thickness of shoulder fat increase in their proportions at a faster rate than side length, but not so fast as side weight. The thickness of fat over the loin is the only part measured which increases at a faster rate than side weight.

5. The subcutaneous layer of fat matures earliest at the shoulder, over the rump next, and on the loin last. The rate of increase of the back fat slows down as the sides increase in weight. This slackening of growth is greatest in the shoulder and least in the loin, the rump area being intermediate.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 27 , Issue 3 , July 1937 , pp. 394 - 431
Copyright
Copyright © Cambridge University Press 1937

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References

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