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Full-Text Articles in Meat Science
Evaluation Of Procedures To Predict Fat-Free Lean In Swine Carcasses, Rodger K. Johnson, E. P. Johnson, R. Goodwin, J. W. Mabry, R. K. Miller, O. W. Robison, H. Sellers, M. D. Tokach
Evaluation Of Procedures To Predict Fat-Free Lean In Swine Carcasses, Rodger K. Johnson, E. P. Johnson, R. Goodwin, J. W. Mabry, R. K. Miller, O. W. Robison, H. Sellers, M. D. Tokach
Department of Animal Science: Faculty Publications
The objectives were to develop equations for predicting fat-free lean in swine carcasses and to estimate the prediction bias that was due to genetic group, sex, and dietary lysine level. Barrows and gilts (n = 1,024) from four projects conducted by the National Pork Board were evaluated by six procedures, and their carcass fat-free lean was determined. Pigs of 16 genetic groups were fed within weight groups one of four dietary regimens that differed by 0.45% in lysine content and slaughtered at weights between 89 and 163 kg. Variables in equations included carcass weight and measures of backfat depth and …