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

J. Kvapilík, J. Přibyl, Z. Růžička and D. Řehák
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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

Czech Journal of Animal Science, 2009, vol. 54, issue 5, 217-228

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.

Keywords: pig; carcass classification; accuracy; weight; quality class; lean meat; fat (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjs:v:54:y:2009:i:5:id:1662-cjas

DOI: 10.17221/1662-CJAS

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