Heck, M. C.

Ruby, E. S.

English

UARK (University of Arkansas )

Journal of the Arkansas Academy of Science Volume 7 Article 11 1955 Carcass Quality of Inbred and Crossbred UARK Poland China Swine M. C. Heck University of Arkansas, Fayetteville E. S. Ruby University of Arkansas, Fayetteville Follow this and additional works at: https://scholarworks.uark.edu/jaas  Part of the Meat Science Commons, and the Other Animal Sciences Commons Recommended Citation Heck, M. C. and Ruby, E. S. (1955) "Carcass Quality of Inbred and Crossbred UARK Poland China Swine," Journal of the Arkansas Academy of Science: Vol. 7 , Article 11. Available at: https://scholarworks.uark.edu/jaas/vol7/iss1/11 This article is available for use under the Creative Commons license: Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0). Users are able to read, download, copy, print, distribute, search, link to the full texts of these articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This Article is brought to you for free and open access by ScholarWorks@UARK. It has been accepted for inclusion in Journal of the Arkansas Academy of Science by an authorized editor of ScholarWorks@UARK. For more information, please contact scholar@uark.edu. CARCASS QUALITY OF INBRED AND CROSSBREDUARK POLAND CHINA SWINEM. C. HECK and E. S. RUBYUniversity of ArkansasA basic problem confronting the swine breeder isobtaining an ideal animal--one that grows rapidly and consumes feed efficiently, giving a dressed carcasswith a large percentage of lean and a minimum amount of fat. The ham, loin, pic-nic shoulder, and Boston butt comprise the four lean cuts of a pork carcass. Be-cause they are the most valuable cuts, they receive special attention. The depthof the fat on the pork carcass wields considerable influence on the wholesalecuts yielded by the carcass. Scott (1930) found that as the depth of the fat in-creased the lean and bony cuts decreased. The longer carcass feels the effect ofthe fat covering less.Hankins and Ellis (1934) found correlation of .84 between the percentagefat in the total edible portion of the carcass and the average back fat in milli-meters. Dickerson, et al., (1943) found that external conformation was more aptto indicate a difference in fat thickness and length ofbone and muscle thickness.Consequently, they were less accurate in predicting cut out value.EXPERIMENTAL PROCEDURESIn 1949-50 a total of 70 weanling pigs of both inbred UArk Poland China andcrossbred UArk Poland China pigs were dry lot fed a ration of corn and a proteinsupplement free choice. They were grouped according to breeding and all were fedthe same ration. The pigs were fed to a weight of approximately 225 pounds. Onepig, considered average of its group, was slaughtered and carcass measurementswere taken to determine which were the most desirable carcasses, according tothe breeding of the swine. The breeding of the 14 groups is shown in Table I.The 14 carcasses which were studied came from pigs of the Arkansas Agricul-tural Experiment Station Inbred Poland China swine herd, the Iowa AgriculturalExperiment Station Inbred Poland China swine herd, the Missouri Agricultural Ex-periment Station Inbred Poland China and Hampshire swine herds, and the Minne-sota Agricultural Experiment Station swine herds. A brood sow captured in themountains near Mena, Arkansas, was identified as a UArk wild hog. These wild pigshad wattles and were similar to small bone Poland China and Black Essex hogs.The carcass data and measurements were taken on the slaughtered animals.The data and measurements are shown in Table II,which also gives informationon Group A, the most desirable carcassaccording to Dickerson' s Index.and Group N, the least desirable carcass,Dickerson (1946) constructed anformula follows:Index for determining carcass scores. TheIndex = (Yr) + (.4P + .4L + .2H 5B - 1.5V).Y-Yield of wholesale cuts in percentage of shrunk live weight.r-Relative price, based on the average of the Chicago weekly quotationsfor the five-year period, 1937-41 inclusive.P-Ham plumpness index (ham circumference x 100)ham lengthL - Loin eye muscle index (width x depth of eye muscle)H-Ham muscle index (width x depth of lean on ham face).B-Deviation of sum of the backfat thickness from optimumB = 4.5 - (weight - 210)40V-Backfat range (difference between thickest and thinnest backfat measure-ment).NOTE: Research Paper No. 1109, Journal Series, University of Arkansas.V232Journal of the Arkansas Academy of Science, Vol. 7 [1955], Art. 11Published by Arkansas Academy of Science, 1955*CARCASS QUALITY OF INBRED AND CROSSBRED SWINE33Table I. The Breeding of Swine used in Carcass Measurement Studies During 1919and 1950.Breeding of Inbreeding coefficient or Fx6roup Sire Dam Sire Dam Litter~7 UArk Poland 48-88 UArk Poland 48-60 .5821 .5115 .5115B UArk Poland 49-41 UArk Poland 49-350 .6521 .6521 .6225C Iowa Poland AX 4090-48S UArk Poland 48-73 .0000 .5731 .0000D UArk Poland 49-215 UArk Poland 49-263 .6521 .6521 .6857E Missouri Poland 608-LII UArk Poland 49-35 .4118 .5821 .0000F UArk Poland 48-128 UArk Poland 48-126 .5043 .5043 .6135G UArk Wild 48-5-Wild UArk Wild (Watkins) .0000 .0000 .0000H Missouri Hampshire 269-1M UArk ChesterPoland Cross 49-CP-342 .3436 .0000 .0000I Missouri Hampshire 269-1M UArk Poland 49-33 .3436 .0000 .0000J UArk Poland 49-31 Minnesota No. 1Wild Cross 49-MV-22 .4560 .0000 • .0000K Missouri Hampshire 269-1M UArk ChesterPoland Cross 49-CP-340 .3436 .0000 .0000L Minnesota No. 1S. E. E. 762 UArk Poland 48-121 .0000 .5043 .0000M UArk Chesterwhite 48-C-53 UArk Poland 48-124 .0000 .5043 .0000N Minnesota No. 1S. E. E. 762 UArk Wild 48-1-Wild .0000 .0000 .0000Table II. Carcass Data of the Host Desirable and the Least Desirable Carcass.GroupA N(good) (poor)Dressing per cent 65.19 73.58Back fat thickness (inches):Over first rib 1.50 2.50Over last rib 1.00 2.50Over last lumbar vertebra 1.25 2.00Average thickness 1.25 2.33Five primal cuts (per cent of total carcass)Harns 19.57 15.00Loins 15.9b 10.63But ts 7.61 5.00Picnics s.78 6.88__ Allies jj.23 14.69Five primal cuts-total 64.13 52.20Four lean cuts - total 52.90 37.51Carcass measurements (inches):Length (aitch bone to first rib) 28.50 28.37Depth (spinal canal to breast bone) 8.25 8.00Width of shoulder 5.00 4.50*idth of ham 6.00 5.50Plumpness of ham 32.50* 19.75Length of ham 13.25 12.50Length of hind leg 20.75 20.25*Very plump hams.33Journal of the Arkansas Academy of Science, Vol. 7 [1955], Art. 11https://scholarworks.uark.edu/jaas/vol7/iss1/11~ARKANSAS ACADEMY OF SCIENCE34The relative values given the various cutsinthis formula included loin 1.0,ham .93, shoulder. 80, belly .80, fat trim.35, and lean trim .53 (James, 1948).Dickerson's formula was modified for this data because of lack of informa-tion about obtaining the loin eye muscle index, the ham muscle index, and thelean and fat trim.Table III. The Rank of 14 Different Poland China Matings in Carcass Quality.BreedingGroup Rank Index Value Sire DamA 1 63.92 UArk Poland X UArk PolandB 2 61.46 UArk Poland X UArk PolandC 3 61.25 Iowa Poland X UArk PolandD 4 60.02 UArk Poland X UArk PolandE 5 59.92 Missouri Poland X UArk PolandF 6 57.72 UArk Poland X UArk PolandG 7 57.51 UArk Poland X Wild X UArk Poland X WildH 57.46 Missouri Hampshire X Chester White X UArk PolandI 9 57.44 Missouri Hampshire X UArk PolandJ 10 56.81 UArk Poland X Minnesota No. 1 X WildK 11 54.97 Missouri Hampshire X Chester White X UArk PolandL 12 52.71 Minnesota No. 1 X UArk PolandM 13 52.44 Chester White X UArk PolandN 14 49.13 Minnesota No. 1 X UArk WildRESULTSThis study of carcass quality as indicated by yield of wholesale cuts inpercentage of shrunk live weight, plumpness of ham, length of ham, and size ofham muscle face along with back fat thickness, proved valuable in testing theUArk Inbred Poland China swine breeding program. The UArk line of Poland Chinaswine nicks well with other breeds. Table IIIshows the rank of the differentmatings.SUMMARYThe most valuable carcass was obtained when the UArk Poland China swineherd line was crossed. The Index value was 63.92. This carcass came from a pigsired by UArk 48-88 with a coefficient of inbreeding of .5821. The dam, UArk 48-60, had an Fx of .5115. The pig had an Fx of .5115.The second most valuable carcass was obtained from a crossing of two UArkInbred Poland China Swine. The sire, UArk 49-41, had an Fx of .6521 and thedam,UArk 49-350, had an Fx of .6521. The carcass came froma pig with an Fx of .6225.The top six placings were all pure bred Poland China swine.An Iowa Poland China inbred sire produced the third most valuable carcass.A Line IIMissouri Poland China produced the fifth best carcass. Of all the car-casses studied the UArk Poland China swine herd produced four out of the top six.The program of swine improvement at the University of Arkansas has developeda line of purebred Poland China swine with superior carcass quality.34Journal of the Arkansas Academy of Science, Vol. 7 [1955], Art. 11Published by Arkansas Academy of Science, 1955**35CARCASS QUALITY OF TNBRED AND CROSSBRED SWINEREFERENCES1 Blunn, C. T. , Baker, Guy N., and Hanson, L. E."Heritability of Gain in Dif-ferent Growth Periods in Swine," Jour. Ani. Sc i., 11, p. 38 (1953).2 Brown, Connel J. The Re lat ionship Between Specific Gravity and Cer tain Physi-cal Characteristics of the Pork Carcass. Master's thesis, Oklahoma A and MCollege (1950).3 Craig, J. V., and Chapman, A. B. "Experimental Test of Predictions of InbredLine Performance in Crosses," Jour. Ani. Sci., 11, P. 124 (1953).4. Dickerson, G. E. "Composition of Hog Carcasses as Influenced by HeritableDifferences in Rate and Economy of Gain," Iowa Agr. Expt. Sta. Res. Bui. ,?54(1947).5 Hankins, 0. G. "Quality in Meat and Meat Products," Ind. and Engr. Chen., 37,p. 220 (1945).6. Hankins, 0. G. , and Ellis, N. R. "Physical Characteristics of Hog Carcassesas Measures of Fatness," Jour. Agr. Res., U8, P. 257 (1934).Hazel, L. N. ,Musson, A. L., and Lush, J. L. "Comparisons of Inbred PolandChina, Landrace, and Pure Bred Boars of Iowa Farms," Jour. Ani. Sci., 8,p. 606 (1948).8. James, W. L. A Comparison of Carcasses of Pigs from Different Lines of Breed-ing. Master's thesis, Oklahoma A and M College (1948).9. McMeckan, C. P. "Growth and Development in the Pig with Special Reference toCarcass Quality Characters," Jour. Agri. Sci., 30, p. 276 (1940).10. Scott, E. L. "The Influence of the Growth and Fattening Processes on theQuantity and Quality of Meat Yielded by Swine," Ind. Expt. Sta. Bui. 340(1930).11. Warner, K. F. , Ellis, N. R. , and Howe, P. E. "Cutting Yields of Hogs as anIndex of Fatness," Jour. Agri. Res., U8, p. 241 (1934).35Journal of the Arkansas Academy of Science, Vol. 7 [1955], Art. 11https://scholarworks.uark.edu/jaas/vol7/iss1/11

Carcass Quality of Inbred and Crossbred UARK Poland China Swine

ScholarWorks@UARK

Journal of the Arkansas Academy of ScienceVolume 7 Article 111955Carcass Quality of Inbred and Crossbred UARKPoland China SwineM. C. HeckUniversity of Arkansas, FayettevilleE. S. RubyUniversity of Arkansas, FayettevilleFollow this and additional works at: http://scholarworks.uark.edu/jaasPart of the Meat Science Commons, and the Other Animal Sciences CommonsThis article is available for use under the Creative Commons license: Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0). Users are able toread, download, copy, print, distribute, search, link to the full texts of these articles, or use them for any other lawful purpose, without asking priorpermission from the publisher or the author.This Article is brought to you for free and open access by ScholarWorks@UARK. It has been accepted for inclusion in Journal of the Arkansas Academyof Science by an authorized editor of ScholarWorks@UARK. For more information, please contact scholar@uark.edu, ccmiddle@uark.edu.Recommended CitationHeck, M. C. and Ruby, E. S. (1955) "Carcass Quality of Inbred and Crossbred UARK Poland China Swine," Journal of the ArkansasAcademy of Science: Vol. 7 , Article 11.Available at: http://scholarworks.uark.edu/jaas/vol7/iss1/11CARCASS QUALITY OF INBRED AND CROSSBREDUARK POLAND CHINA SWINEM. C. HECK and E. S. RUBYUniversity of ArkansasA basic problem confronting the swine breeder isobtaining an ideal animal--one that grows rapidly and consumes feed efficiently, giving a dressed carcasswith a large percentage of lean and a minimum amount of fat. The ham, loin, pic-nic shoulder, and Boston butt comprise the four lean cuts of a pork carcass. Be-cause they are the most valuable cuts, they receive special attention. The depthof the fat on the pork carcass wields considerable influence on the wholesalecuts yielded by the carcass. Scott (1930) found that as the depth of the fat in-creased the lean and bony cuts decreased. The longer carcass feels the effect ofthe fat covering less.Hankins and Ellis (1934) found correlation of .84 between the percentagefat in the total edible portion of the carcass and the average back fat in milli-meters. Dickerson, et al., (1943) found that external conformation was more aptto indicate a difference in fat thickness and length ofbone and muscle thickness.Consequently, they were less accurate in predicting cut out value.EXPERIMENTAL PROCEDURESIn 1949-50 a total of 70 weanling pigs of both inbred UArk Poland China andcrossbred UArk Poland China pigs were dry lot fed a ration of corn and a proteinsupplement free choice. They were grouped according to breeding and all were fedthe same ration. The pigs were fed to a weight of approximately 225 pounds. Onepig, considered average of its group, was slaughtered and carcass measurementswere taken to determine which were the most desirable carcasses, according tothe breeding of the swine. The breeding of the 14 groups is shown in Table I.The 14 carcasses which were studied came from pigs of the Arkansas Agricul-tural Experiment Station Inbred Poland China swine herd, the Iowa AgriculturalExperiment Station Inbred Poland China swine herd, the Missouri Agricultural Ex-periment Station Inbred Poland China and Hampshire swine herds, and the Minne-sota Agricultural Experiment Station swine herds. A brood sow captured in themountains near Mena, Arkansas, was identified as a UArk wild hog. These wild pigshad wattles and were similar to small bone Poland China and Black Essex hogs.The carcass data and measurements were taken on the slaughtered animals.The data and measurements are shown in Table II,which also gives informationon Group A, the most desirable carcassaccording to Dickerson' s Index.and Group N, the least desirable carcass,Dickerson (1946) constructed anformula follows:Index for determining carcass scores. TheIndex = (Yr) + (.4P + .4L + .2H 5B-1.5V).Y-Yield of wholesale cuts in percentage of shrunk live weight.r- Relative price, based on the average of the Chicago weekly quotationsfor the five-year period, 1937-41 inclusive.P-Ham plumpness index (ham circumference x 100)ham lengthL - Loin eye muscle index (width x depth of eye muscle)H-Ham muscle index (width x depth of lean on ham face).B- Deviation of sum of the backfat thickness from optimumB = 4.5 - (weight- 210)40V - Backfat range (difference between thickest and thinnest backfat measure-ment).NOTE: Research Paper No. 1109, Journal Series, University of Arkansas.V232Journal of the Arkansas Academy of Science, Vol. 7 [1955], Art. 11Published by Arkansas Academy of Science, 1955*CARCASS QUALITY OF INBRED AND CROSSBRED SWINE33Table I. The Breeding of Swine used in Carcass Measurement Studies During 1919and 1950.Breeding of Inbreeding coefficient or Fx6roup Sire Dam Sire Dam Litter~7 UArk Poland 48-88 UArk Poland 48-60 .5821 .5115 .5115B UArk Poland 49-41 UArk Poland 49-350 .6521 .6521 .6225C Iowa Poland AX 4090-48S UArk Poland 48-73 .0000 .5731 .0000D UArk Poland 49-215 UArk Poland 49-263 .6521 .6521 .6857E Missouri Poland 608-LII UArk Poland 49-35 .4118 .5821 .0000F UArk Poland 48-128 UArk Poland 48-126 .5043 .5043 .6135G UArk Wild 48-5-Wild UArk Wild (Watkins) .0000 .0000 .0000H Missouri Hampshire 269-1M UArk ChesterPoland Cross 49-CP-342 .3436 .0000 .0000I Missouri Hampshire 269-1M UArk Poland 49-33 .3436 .0000 .0000J UArk Poland 49-31 Minnesota No. 1Wild Cross 49-MV-22 .4560 .0000 • .0000K Missouri Hampshire 269-1M UArk ChesterPoland Cross 49-CP-340 .3436 .0000 .0000L Minnesota No. 1S. E. E. 762 UArk Poland 48-121 .0000 .5043 .0000M UArk Chesterwhite 48-C-53 UArk Poland 48-124 .0000 .5043 .0000N Minnesota No. 1S. E. E. 762 UArk Wild 48-1-Wild .0000 .0000 .0000Table II. Carcass Data of the Host Desirable and the Least Desirable Carcass.GroupA N(good) (poor)Dressing per cent 65.19 73.58Back fat thickness (inches):Over first rib 1.50 2.50Over last rib 1.00 2.50Over last lumbar vertebra 1.25 2.00Average thickness 1.25 2.33Five primal cuts (per cent of total carcass)Harns 19.57 15.00Loins 15.9b 10.63But ts 7.61 5.00Picnics s.78 6.88__ Allies jj.23 14.69Five primal cuts - total 64.13 52.20Four lean cuts - total 52.90 37.51Carcass measurements (inches):Length (aitch bone to first rib) 28.50 28.37Depth (spinal canal to breast bone) 8.25 8.00Width of shoulder 5.00 4.50*idth of ham 6.00 5.50Plumpness of ham 32.50* 19.75Length of ham 13.25 12.50Length of hind leg 20.75 20.25*Very plump hams.33Journal of the Arkansas Academy of Science, Vol. 7 [1955], Art. 11http://scholarworks.uark.edu/jaas/vol7/iss1/11~ARKANSAS ACADEMY OF SCIENCE34The relative values given the various cutsinthis formula included loin 1.0,ham .93, shoulder. 80, belly .80, fat trim .35, and lean trim .53 (James, 1948).Dickerson's formula was modified for this data because of lack of informa-tion about obtaining the loin eye muscle index, the ham muscle index, and thelean and fat trim.Table III. The Rank of 14 Different Poland China Matings in Carcass Quality.BreedingGroup Rank Index Value Sire DamA 1 63.92 UArk Poland X UArk PolandB 2 61.46 UArk Poland X UArk PolandC 3 61.25 Iowa Poland X UArk PolandD 4 60.02 UArk Poland X UArk PolandE 5 59.92 Missouri Poland X UArk PolandF 6 57.72 UArk Poland X UArk PolandG 7 57.51 UArk Poland X Wild X UArk Poland X WildH 57.46 Missouri Hampshire X Chester White X UArk PolandI 9 57.44 Missouri Hampshire X UArk PolandJ 10 56.81 UArk Poland X Minnesota No. 1 X WildK 11 54.97 Missouri Hampshire X Chester White X UArk PolandL 12 52.71 Minnesota No. 1 X UArk PolandM 13 52.44 Chester White X UArk PolandN 14 49.13 Minnesota No. 1 X UArk WildRESULTSThis study of carcass quality as indicated by yield of wholesale cuts inpercentage of shrunk live weight, plumpness of ham, length of ham, and size ofham muscle face along with back fat thickness, proved valuable in testing theUArk Inbred Poland China swine breeding program. The UArk line of Poland Chinaswine nicks well with other breeds. Table IIIshows the rank of the differentmatings.SUMMARYThe most valuable carcass was obtained when the UArk Poland China swineherd line was crossed. The Index value was 63.92. This carcass came from a pigsired by UArk 48-88 with a coefficient of inbreeding of .5821. The dam, UArk 48-60, had an Fx of .5115. The pig had an Fx of .5115.The second most valuable carcass was obtained from a crossing of two UArkInbred Poland China Swine. The sire, UArk 49-41, had an Fx of .6521 and the dam,UArk 49-350, had an Fx of .6521. The carcass came froma pig with an Fx of .6225.The top six placings were all pure bred Poland China swine.An Iowa Poland China inbred sire produced the third most valuable carcass.A Line IIMissouri Poland China produced the fifth best carcass. Of all the car-casses studied the UArk Poland China swine herd produced four out of the top six.The program of swine improvement at the University of Arkansas has developeda line of purebred Poland China swine with superior carcass quality.34Journal of the Arkansas Academy of Science, Vol. 7 [1955], Art. 11Published by Arkansas Academy of Science, 1955**35CARCASS QUALITY OF TNBRED AND CROSSBRED SWINEREFERENCES1 Blunn, C. T. , Baker, Guy N. , and Hanson, L. E."Heritability of Gain in Dif-ferent Growth Periods in Swine," Jour. Ani. Sc i., 11, p. 38 (1953).2 Brown, Connel J. The Re lat ionship Between Specific Gravity and Cer tain Physi-cal Characteristics of the Pork Carcass. Master's thesis, Oklahoma A and MCollege (1950).3 Craig, J. V., and Chapman, A. B. "Experimental Test of Predictions of InbredLine Performance in Crosses," Jour. Ani. Sci., 11, P. 124 (1953).4. Dickerson, G. E. "Composition of Hog Carcasses as Influenced by HeritableDifferences in Rate and Economy of Gain," Iowa Agr. Expt. Sta. Res. Bui. ,?54(1947).5 Hankins, 0. G. "Quality in Meat and Meat Products," Ind. and Engr. Chen., 37,p. 220 (1945).6. Hankins, 0. G. , and Ellis, N. R. "Physical Characteristics of Hog Carcassesas Measures of Fatness," Jour. Agr. Res., U8, P. 257 (1934).Hazel, L. N. ,Musson, A. L., and Lush, J. L. "Comparisons of Inbred PolandChina, Landrace, and Pure Bred Boars of Iowa Farms," Jour. Ani. Sci., 8,p. 606 (1948).8. James, W. L. A Comparison of Carcasses of Pigs from Different Lines of Breed-ing. Master's thesis, Oklahoma A and M College (1948).9. McMeckan, C. P. "Growth and Development in the Pig with Special Reference toCarcass Quality Characters," Jour. Agri. Sci., 30, p. 276 (1940).10. Scott, E. L. "The Influence of the Growth and Fattening Processes on theQuantity and Quality of Meat Yielded by Swine," Ind. Expt. Sta. Bui. 340(1930).11. Warner, K. F. , Ellis, N. R. , and Howe, P. E. "Cutting Yields of Hogs as anIndex of Fatness," Jour. Agri. Res., U8, p. 241 (1934).35Journal of the Arkansas Academy of Science, Vol. 7 [1955], Art. 11http://scholarworks.uark.edu/jaas/vol7/iss1/11

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Carcass Quality of Inbred and Crossbred UARK Poland China Swine

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