Resource-Efficient Classification and Early Predictions of Carcass Composition in Fattening Pigs by Means of Ultrasound Examinations

Bernd Reckels, Richard Hölscher, Cornelia Schwennen, Alexandra Lengling, Ute Stegemann, Karl-Heinz Waldmann and Christian Visscher
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Bernd Reckels: Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, D-30173 Hanover, Germany
Richard Hölscher: Hoelscher + Leuschner GmbH & Co. KG; D-48488 Emsbueren, Germany
Cornelia Schwennen: Clinic for Swine and Small Ruminants, University Veterinary Medicine Hannover, Foundation, D-30173 Hanover, Germany
Alexandra Lengling: Institute of Agricultural Engineering, University of Bonn, 53115 Bonn, Germany
Ute Stegemann: Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, D-30173 Hanover, Germany
Karl-Heinz Waldmann: Clinic for Swine and Small Ruminants, University Veterinary Medicine Hannover, Foundation, D-30173 Hanover, Germany
Christian Visscher: Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, D-30173 Hanover, Germany

Agriculture, 2020, vol. 10, issue 6, 1-16

Abstract: The development of the backfat thickness of fattening pigs in relation to their weight allows first conclusions to be drawn concerning the efficiency of individual growth and classification of the carcass. The hypothesis was that, firstly, via measurement of backfat thickness and muscle diameter, their ratio and the quality of the carcass can be predicted and that, secondly, using resource-efficient and sustainable feeding has no negative effects on the carcass. Over a 70-day period, ultrasound examinations of backfat and musculus longissimus dorsi were performed in a pen with sorting gates and automatic body mass recordings every two weeks on 121 animals of the same age, starting at approximately 50 kg. Data were subdivided into four groups for each measurement time. There was weak (Examination 1: r = −0.28164; p = 0.0018) but steadily increasing correlation (Examination 5: r = −0.60657; p ≤ 0.0001) between the backfat/muscle ratio and the carcass quality. In all four groups, significant differences in the diameter of the M. longissimus dorsi (“light fat (LF) = 3.29 cm; “light lean (LL)” = 3.62 cm; “heavy fat (HF)” = 3.69 cm; “heavy lean (HL)” = 3.93 cm) and in backfat thickness (LF = 0.44 cm; LL = 0.38 cm; HF= 0.47 cm; HL= 0.39 cm) could be shown during the first examination.

Keywords: fattening pigs; livestock; carcass quality; backfat thickness; resource efficiency (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2020
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