/ /

9
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Technical Bulletin 195 June 1951

A Study of Factors Related to

Carcass Yields in Swine

T. N. Cummings and L. M. Winters

Division of Animal Husbandry

052
WOW*.
Zpikegg
WitlAco ,tiecuacile, Pats

University of Minnesota
Agricultural Experiment Station
A Study of Factors Related to
Carcass Yields in Swine

J. N. Cummings and L. M. Winters

Division of Animal Husbandry

University of Minnesota
Agricultural Experiment Station

Submitted for publication June 16, 1950

3M-1-51
 CONTENTS

Page

Introduction 3
Objectives 6

Materials and methods 6

Source of data 6
Method of slaughtering and dressing the hogs 8
Carcass measurements 10
Method of cutting the carcasses 10
Calculation of the carcass yields 13

I. The effects of breeding on carcass characteristics 13

Literature 13
Experimental 20

II. The effects of plane of nutrition on carcass characteristics 23

Literature 23
Experimental 27

III. Relationships between carcass measurements and yields 29

Literature 29
Experimental 33

IV. Relationships between rate of growth and carcass charac-

teristics 39
Literature 39
Experimental 41

five primal
V. Use of the T factor o predict the yield of the
cuts 52

Discussion of the results 54

Summary and conclusions 59

Literature cited 62
 A Study of Factors Related to
Carcass Yields in Swine'
J. N. Cummings and L. M. Winters2

D URING THE YEARS preceding World War I the greatest

use of the pig in this country
was in the conversion of a large
share of the mammoth corn crop into lard which at that time
was the main cooking fat used. At the same time the United
States was enjoying the benefits of a large export trade for
lard in foreign Countries.

But by 1923 methods of hydrogenat- the carcass. In the United States these
ing vegetable oils had been developed portions are classified generally into
and products containing these oils were "five primal cuts," which include (1)
made available in a form quite satis- regular hams, (2) bellies or bacon, (3)
factory for cooking purposes and at a loins, (4) Boston butts, and (5) shoul-
very reasonable cost. World War I de- der picnics or picnic hams.
stroyed our export trade for lard, and As a result of this shift the general
since that time the demand for lard in public has learned to like fresh and
this country has been gradually declin- cured pork more than when lard was
ing. In turn, vegetable fat ,preparations the main product from the pig. Never-
have replaced lard to the point that lard theless, it is doubtful that the major
is now a by-product of the pork in- portion of the hog raisers in this coun-
dustry instead of a main product. Pro- try have adjusted to this change as well
cessors are now selling lard at a lower as they should.
price than they pay for live hogs. Two general methods are available
To keep up with these changes in de- for altering the composition of the hog:
mand, the pork industry has shifted its (1) improvements in environmental
main attention to the processing and factors such as management and feed-
improvement of the fleshy portions of ing practices and (2) improvements or

1 A large portion of the data for this study was taken from the Minnesota
project conducted in cooperation with the Regional Swine Breeding swine breeding
Bureau of Animal Industry, USDA. Material for this publication has been Laboratory, Ames, Iowa,
submitted by the senior author to the Graduate Faculty of the taken from a thesis
partial fulfillment of the requirements for the degree of Doctor ofUniversity of Minnesota in
Philosophy.
2 The authors are indebted to the personnel of Wilson &
for their constant help and splendid cooperation in collecting Co., Inc:, Albert Lea, Minnesota,
the slaughter and cut-out data.
 TECHNICAL BULLETIN 195

alterations through breeding. Both The main objective of the swine

methods have been used and have been breeding project at the Minnesota Agri-
effective in altering swine type as far cultural Experiment Station has been
as they have gone. Yet even though the improvement of swine in character-
considerable advancement has been istics of greatest economic importance.
made in techniques, these methods are This has been attempted by developing
still time consuming and require much and testing the various systems of-
forethought to be used effectively in breeding (Winters, et al., 28 and 29).
keeping pace with further changes in The accomplishments so far have
demand. been the development of inbred lines
The one factor needed most for a within the Poland China breed and
more precise method of improving our within two crossbred foundations (Min-
hogs is a standard of perfection for nesota No. 1 and Minnesota No. 2), and
carcass quality. The yield of the five the crossing of these inbred lines in
primal cuts expressed as a percentage various combinations.
of the cold carcass is probably the best The traits emphasized as a basis for
single appraisal, yet this standard is selection have been these: (1) fertility,
subject to considerable error because (2) survival of the young, (3) rapid
of differences in quality of the carcass. rate of gain from weaning to market
In Canada, England, and Denmark weight, (4) economy of feed utilization,
more specific standards than those used and (5) desirability of the product (the
in the United States have been es- type of carcass and quality of pork
tablished for hog carcass quality, but produced).
these standards apply solely to the The first four characteristics are of
British market. We might well use some most direct benefit to the hog producer.
of their points of appraisal in varying The fifth characteristic is of great im-
degrees. Yet the fact still remains that portance to any group involved in pork
the British demands for high quality production, from producer to consumer.
pork are not exactly the same as they Naturally, satisfaction on the part of
are in this country, even though we the consumer is necessary to maintain
have shifted our demands in somewhat a thriving pork industry.
the same direction. Only indirect methods have been ap-
The external appearance of the live plied in the selection of a better quality
hog, as in the case of all our meat pork carcass so far in the Minnesota
animals, is often quite misleading in project. One of the methods involved
predicting its internal composition. On selection of a type of hog which did not
the other hand, it is still impossible to necessarily "follow ideas of external ap-
appraise potential breeding animals on pearance most widely accepted in show
the basis of their own carcass composi- ring competition. This departure was
tion without slaughtering them. made because it seemed more reason-
However, an indirect method of se- able that a long-bodied, fleshy hog
lection for carcass traits has been used; (without extreme width due to excess
that is, selection on the basis of progeny backfat), with wide full hams and
slaughter tests (the Danish and Ca- smooth sides should give a higher yield
nadian systems). An alternative is to of the primal cuts than short, chuffy
establish inbred lines from ancestors types. More important than this, how-
with known carcass quality and take ever, was the fact that foundation stock
samples from within these lines and for two of the lines in particular (Min-
their crosses. The latter procedure has nesota No. 1 and Minnesota No. 2) was
been used in furnishing much of the selected from well-established breeds
data used in the following study. already known to have good bacon
 CARCASS YIELDS IN SWINE 5

qualities and a tendency to produce a Their findings may be summarized

small amount of lard. as follows: the pig conforms to a cen-
Up to the time the data were col- tripetal growth gradient diagram. At
lected for this study, only general ob- birth the body is short and shallow,
servations on carcass quality had been with the head, neck, and legs high in
made — and these from occasional proportion to the loin. Then the loin
slaughters of only a few pigs at a time. lengthens out, increasing the propor-
Since then as the opportunity has pre- tion of loin to the head and neck. Later
sented itself, hogs from the various the body deepens and thickens so that
groups represented, have been slaugh- the head and lower parts of the legs
tered under relatively uniform pro- are small in relation to the rest of the
cedures and the cut-out data collected. body.
These data have so far shown only the These changes are brought about by
cut-out value of the different hogs; waves of growth which start at the six
measures of the true quality of the extremities—head, tail, and four feet—
meat itself have not been available. and spread to meet in the lumbar
Davidson et a/. (8) have prepared a region, the latest- maturing part of the
system of scoring pork and bacon car- body. The authors found that gradients
casses with an established ideal that existed not only within tissue groups,
comes closest to satisfying the British but also among them, and that changes
trade. Under their system actual meas- in form and composition were due to
urements of the various parts of the both gradients.
carcass are used as far as possible These authors also found that the
rather than the "eye impression." skeleton proportionately increased the
They also found that it was necessary least during the first seven months fol-
to cut through the carcass at right lowing birth; muscle and fat increased
angles to the backbone near the region the most. Also, the skeleton developed
of the last rib, and score the amount first, followed by muscle and later by
of lean in the "streak" and measure the fat. The skeletal units of the head and
"eye muscle" of the loin in order to ob- trunk showed an anterior-posterior
tain a satisfactory appraisal of the growth gradient in their order of de-
fleshing qualitie in the entire carcass. velopment, while the bones of each
The score cards they developed also limb showed a centripetal gradient, the
take into account differences in carcass upper units developing later than the
weight. This scoring system is used lower units. And to a very marked
mainly for carcass competitions;,there, degree both muscle and fat grew and
photographs of the cuts as well as increased in weight with gradients
measurements and scores are returned similar to the skeletal units they sur-
to exhibitors to show them exactly rounded.
what they had produced in comparison The authors noted, too, that vari-
with what was wanted in the British ability appeared to be affected by the
trade. rate of development of the character
From studying the composition of the concerned: late-developing characters
body of the pig at various stages of in general tended to be more variable
growth from birth to 200 pounds, Mc- than early ones. Speeding up and slow-
Meekan (17, 18, 19, and 20), and Mc- ing down the growth rate as a whole
Meekan and Hammond (21 and 22) affected the late developing parts of
found that changes in form and compo- the pig the most, while the stage of
sition of the animal are the result of growth at which the rate was varied
orderly changes in the proportions of affected the nature and extent of the
differentially growing parts. response.
 TECHNICAL BULLETIN 195

These same workers also showed type pig by poor development of those
other interesting growth relationships parts which grow early in life and by
within bones and muscles. The increase the intensive development of the parts
in weight of bones was accounted for which grow later. The bacon type, on.
first by increase in length and later the other hand, he characterized by in-
by increase in diameter. Histological tensive development of the tissues
studies of the changes in muscles which grow early (skeletal and muscu-
showed that the increase in the size of lar framework), and the *reduction to a
muscle fiber was sufficient to account minimum of the later growing parts
for the entire increase in the mass of (fat).
muscle. There was no evidence of any
increase in the number of muscle fibers Objectives
during postnatal life.
The body organs and offals also The objectives of the studies in this
showed marked heterogenic growth, bulletin were these:
these authors found. Those parts, es- 1. To compare the carcass character-
sential to the life processes and body istics of the various inbred lines and
functions, appeared relatively well de- line crosses from the Minnesota
veloped at birth and made a smaller swine breeding projeCt with one an-
proportional amount of growth in post- other and with hogs from other
natal life than the body as a whole. sources to determine the effects of
Those organs associated most intimate- breeding on carcass quality.
ly with growth functions grew pro- 2. To study the effects of the level of
portionately most from birth. Those nutrition on carcass characteristics
organs having a function primarily of in swine from different genetic
storing nutrient reserves developed sources.
during later stages of growth. 3. To determine the value of relatively
Hammond (11) postulated that dif- simple carcass measurements for
ferences in types and breeds of sheep predicting the yield of the five
and hogs are due mainly to different primal cuts and the degree of fat-
intensities in the various phases of ness in swine carcasses.
normal growth, and these differences 4. To determine the effects of growth
in rate are established by hereditary rate on carcass characteristics in
limitations. He characterized the lard pigs of different breeds.

MATERIALS AND METHODS

from the regular market run at the
Source of Data Albert Lea market, was handled as a
single lot and no attempt was made to
F ROM 1944 to 1948 slaughter data
and carcass measurements were col-
gather the data on individual hogs
within the group.
lected on 741 hogs. These hogs were The hogs came from a very wide
killed, dressed, and the carcasses cut variety of sources and breeding:
into the regular wholesale cuts by 1. Hogs from the Minnesota swine
Wilson Ez Co. at Albert Lea, Minnesota. breeding project—A total of 376 hogs
Of the 741 hogs complete slaughter and was taken from the Minnesota Agri-
cutting data were obtained on 708 indi- cultural Experiment Station, which has
vidually; one group of 33 hogs, selected been carrying on inbreeding and cross-
 CARCASS YIELDS IN SWINE

breeding experiments on swine in co- However, attempts are made to

operation with the Regional Swine standardize feeding and managerial
Breeding Laboratory. This number in- practices for all stations insofar as pos-
cluded Poland Chinas from nine inbred sible. It can be stated that all the hogs
lines; crosses between five of the Poland from the Minnesota swine breeding
China inbred lines; Minnesota No. l's project were fed well-balanced rations
(an inbred line starting from a cross at all times and were given full oppor-
between the Tamworth and the Dan- tunity under the particular local condi-
ish Landrace); Minnesota No. 2's (an tions to grow rapidly from the time of
inbred line originating from a cross birth until slaughter. The systems of
between the Canadian Yorkshire and management and rations used have
two inbred lines of Poland Chinas); been given by Winters et a/. (28 and
crossbreds which resulted from mating 29).
Minnesota No. l's with three different 2. Hogs from the outbred herd at
inbred Poland China lines; crossbreds the University of Minnesota—Three
between the Minnesota No. 2 and four groups of hogs, representing very
different inbred Poland China lines; good individuals from the three stand-
crossbreds between the-Minnesota No. 1 ard breeds (Poland China, Chester
and Minnesota No. 2; and crossbreds White, and Duroc Jersey), were taken
which resulted from rotational crossing from the University of Minnesota
of the Minnesota No. 1, the Minnesota purebred herds. These herds are main-
No. 2, and one of the inbred Poland tained separately from those in the
China lines. swine breeding project and for years
These inbred lines and their crosses have been bred by orthodox methods
have been described by Winters et at. of outbreeding within the breed itself.
(28 and 29) and in this study will be They are fed on standard hog rations
designated as follows: and given maximum opportunity for
A—the "A" line of Poland Chinas growth and development from birth to
B—the "B" line of Poland Chinas slaughter.
BS—the Black Star line of Poland In this study the three groups are
Chinas designated as outbred PC, outbred CW,
C—the "C" line of Poland Chinas and outbred DJ, or merely as PC, CW,
C1, C2, and C3—the Ci, C2, and C3 lines and DJ. All of these hogs were from
of Poland Chinas spring litters farrowed in 1947.
M—the "M" line of Poland Chinas 3. Hogs from selected market runs—
V—the Viola line of Poland Chinas These hogs were picked by the men at
WL—the Western Lady line of Po- the Albert Lea market from the better
land Chinas end of the general run of butcher hogs
No. 1—the Minnesota No. 1 line coming into that market. Groups were
No. 2—the Minnesota No. 2 line selected on three different occasions
1-M, 1-V, 2-1, 2-M, 2-V-1, C-M, etc.-- (October, 1945; July, 1946; and Janu-
crossbreds involving the above in- ary, 1947) and represented the various
bred lines as indicated types of breeding used by the farmers
Since the swine in the Minnesota in that area.
project are raised at the different sta- As mentioned above, the first group
tions in the state, only certain lines was killed and cut as a single lot and
and crosses are produced at a particu- data were not recorded for the indi-
lar station. Some differences in environ- vidual hog. This group is designated as
ment probably exist among the stations, "selected market run-1." Carcass data
but there is no suitable means of meas- were gathered on each hog in the other
uring these differences exactly. two groups and hence could be used
8, TECHNICAL BULLETIN 195

in further analyses, which will be re- Lots 1 and 2 because of death or lack
ported later. The two latter groups of thrift that apparently was not re-
are labeled as one, "selected market lated to the experiment. Another pig
run-2." in Lot 1 was lost to the experiment
4. Hogs from the Schechter herd— when carcass data on it were not ob-
One group of 34 hogs from the herd tainable after slaughter. Hence, the
of J. Ray Schechter at Worthington, numbers were reduced to 16, 17, 20,
Minnesota, were used in this study. and 20 pigs in Lots 1, 2, 3, and 4, re-
They had been farrowed in the spring spectively.
of 1947 and averaged approximately The rations fed were these:
200 pounds market weight. These pigs First Second Third Dry lot
were Minnesota No. 1 top-crosses from Ration 28 days 28 days 28 days period
a herd in which crossbreeding had been *pounds pounds pounds pounds
used continuously for many genera- Corn 70 80 85 85
tions. Purebred boars cif different Ground oats 10
Tankage 10 10 7.5 6.0
breeds were used in the following Soybean me 10 7.5 6.0
order: Poland China, Chester White, Alfalfa meal................ 8
Berkshire, Poland China, Spotted Po- Salt and limestone 1 1 1 1
land China, Poland China, and Minne-
The pigs from the above feeding trial
sota No. 1.
were included in this work in order to
5. Hogs from the self- and restricted-
study the effects of heredity and en-
feeding trial—Winters, Sierk, and Cum-
vironment on the development of car-
mings (30) reported on a study de-'
cass characteristics. Because there were
signed to obtain further information
three different breeds subjected to four
on the effect of different levels of feed
different treatments, the pigs were di-
intake on economy of production and
vided into 12 "breed groups," which
on carcass quality in swine. In this
are treated separately in many of the
study 80 pigs belonging to the Poland
analyses to follow. The name of the
China, Duroc Jersey, and Chester
breed and the number of the lot are
White breeds and taken from the Uni-
included in the label for each group
versity of Minnesota purebred herds
as follows:
were assigned to four lots of 20 pigs DJ-1
PC-1 CW-1
apiece and fed as indicated: . DJ-2
PC-2 CW-2
Lot 1—self-fed the entire feeding CW-3 DJ-3
PC-3
period CW-4 -DJ-4
PC-4
Lot 2—self-fed until the pigs weighed
125 pounds, then feed restricted to three
per cent of body weight Method of Slaughtering and
Lot 3—feed restricted to three per Dressing the Hogs
cent of body weight until the pigs
weighed 125 pounds, then self-fed to All hogs used in this study were
the finish killed and processed by Wilson & Co.
Lot 4—feed restricted to three per at its plant at Albert Lea, Minnesota.
cent of body weight for the entire feed- They were dressed packer style. That
ing period is, the head and viscera were removed
The pigs were weighed weekly and and the jowls left on the carcass; each
the feed adjusted according to the carcass was split in half through the
above schedule. Each group was fed center of the backbone; the kidneys
on pasture until the pasture season were removed; the leaf fat was taken
was over. Early in the experiment out and weighed separately; and the
three pigs were removed from both hams were faced (figures 1 and 2).
CARCASS YIELDS IN SWINE 9

Figs. 1 and 2. Hog carcasses

before cutting into
wholesale cuts.

'AA 4e,:r
10 TECHNICAL BULLETIN 195

Each carcass was weighed individu- (pelvic bone) to the anterior border
ally while hot and again after being of the first rib midway between its
chilled for 24 hours. The cold carcass upper and lower extremities
weight, however, was used as the All measurements were taken in
basis on which the yields of the various inches and tenths of inches, and the
wholesale cuts were determined and above symbols will be used to desig-
also the basis for determining dressing nate a particular characteristic in this
percentage. study. Figure 3 shows where the meas-
However, the live weights of the urements were taken.
hogs were subject to considerable error
because the time at which they were Method of Cutting the
taken varied greatly in relation to the
time of slaughter. In some instances at Carcasses
the stations live weights were taken Before killing, each hog was identi-
two days before slaughter. In other in- fied with an individual number tattooed
stances the live weights were taken over the shoulder. Then after chilling,
just before slaughter. each wholesale cut was marked with
Because of this difference, and be- the same number as the tattoo. As the
cause live weights are subject to addi- carcasses went through the cutting
tional error due to the variable amount room, each cut was weighed separately
of shrink or fill each hog may show in on tested scales at the various stations
the yards, the importance of dressing for cutting and thereby the weight of
percentages has been minimized and is each wholesale cut was recorded indi-
not being included in most of the analy- vidually for all hogs processed.
ses. The above reasons also explain why The authors believe that it is neces-
the percentage yield of the different sary to give as detailed and accurate
cuts has been based on cold carcass an account of the cutting procedures
weight instead of live weight. as possible, if cutting tests made in
the future or at other packing plants
are compared with the results reported
Carcass Measurements in this study. Though these hogs were
The following measurements were cut over a period of more than three
taken on each carcass after it was years, all groups were cut alike. Each
thoroughly chilled: carcass was cut into the following
Bi —depth of the subcutaneous back- wholesale pork cuts:
fat at the thinnest part directly 1. American-cut regular hams—The
over the center of the vertebral ham was removed from the side by
processes sawing on a slight slant, favoring the
132—same as Bi but at the thickest flank side where the pin bone begins
part; in some cases this measure- to widen. (This point is approximately
ment taken in the lumbar region 21/4 inches from the aitchbone on hams
and on other carcasses, taken over under 12 pounds, 2/4 to 21/2 inches from
1
the shoulder aitchbone on hams weighing 12 to 18
B,—depth of the subcutaneous back- pounds, and from 21/2 to 23/4 inches on
fat directly over the center of the still heavier hams.)
spinous process of the seventh The cut was made straight down at
thoracic vertebra a right angle to an imaginary line
B—average backfat thickness, deter- drawn from the center of the shank
mined by averaging Bi, B2, and B, to the top of the aitchbone. After
C—length of carcass, taken from the reaching the point where the ham flank
anterior border of the aitchbone is properly protected on the belly, side,
 CARCASS YIELDS IN SWINE 11

Fig. 3. Hog carcass showing points at which measurements were taken: Bi—backfat thickness
at the thinnest part; B2—backfat thickness at the thickest part; B7—backfat thickness
opposite the spinous process of the seventh thoracic vertebra; C—length of carcass.
12 TECHNICAL BULLETIN 195

the ham was cut off sharp and rounded The front foot was removed at the
so as to leave maximum flank on upper knee joint so as not to expose
the belly and avoiding a sloping cut the marrow. The picnics were trimmed
on the butt end to insure maximum by removing the breast flap, jowl, and
flank on the belly. any loose fat or lean, and by trimming
The hind foot was removed from the full and well rounded. The fat was
ham by sawing through the upper part beveled on the skin side at the butt end.
of the hock joint at a point where the The clear plate was separated from
marrow would not be exposed, and the Boston butt by removing in one
leaving a figure of an X in the exposed piece all skin and surplus fat to within
bone end. The tail bone was removed one-half inch thickness. The edges were
and the ragged edges of skin, fat, and then beveled and the clear plate was
lean trimmed off. squared up at the neck end, leaving
2. Skinned hams—Data were col- one-fourth to one-half inch of the ear
lected on skinned hams from only 349 pocket.
of the hogs killed. Regular hams were The jowls were trimmed by remov-
trimmed into Board of Trade skinned ing the breast flap, any thin and ragged
hams by removing the skin down to edges, and any blood clots.
four inches at the most from the shank. 4. Regular loins (blade in)—Loins
The amount of skin left should equal were scribed to 11/4 to 1 1/2 inches out-
approximately 50 per cent of the skin. side the point of chine straight toward
The fat was beveled on the butt end, the tail end. Each loin was then fatted
and if the fat covering was over one (pulled from the side) to one-half inch
inch thick the skinned surface was fat covering at the most.
fatted down to one inch fat covering. The spareribs were removed from
The skin on the flank side of the ham the side, taking as little lean as pos-
was left about one inch longer than on sible and avoiding damage to the belly.
the cushion side. 5. Fatbacks—The fatback was re-
3. Boston butts, picnics, jowls, and moved from the side, cutting 1 1/2 inches
clear plates—The shoulder was chopped toward the top line from the loin scribe
from the side so as to leave two full mark and favoring the belly. The sur-
ribs (counting the floating rib or breast plus lean was removed at the shoulder
rib) in the shoulder. The cut was made end, and the tail end was squared up
at a very slight slant away from the leaving about three-fourths to one inch
elbow, favoring the loin. The neck bone of heal or ham wedge.
and first two ribs were then removed 6. Square-cut seedless bellies (Board
from the shoulder. of Trade trim)—The fatback edge was
The standard shank Board of Trade trimmed to carry 11/4 to 11/2 inches of
picnics were made by removing the fatback outside the loin scribe. The
butt from the shoulder at the point shoulder end was merely straightened,
above the blade bone joint where the with the full shoulder brisket left on
blade bone begins to widen. At least the belly. The flank end was trimmed
one inch of the blade bone was left in with a one-inch slant; that is, the belly
the picnic. This point of cut is about side was left one inch longer than the
one inch above the ends of the two fatback side.
large blood vessels (the brachial artery The belly edge was cut differently
and vein) which are.exposed when the for the two sexes. The belly edge on a
neck bone is removed. The cut was barrow was trimmed only to remove
made by sawing parallel to the top the "pizzle Mark" and to straighten
line to avoid making a wedge-shaped the edge. The belly edge on a sow was
butt. trimmed sufficiently to remove all evi-
 CARCASS YIELDS IN SWINE 13
dence of "seed." To do this the first cut in relation to the weight of the cold
was made through the teat line, then carcass. The leaf fat was handled in a
it was belly-strapped by making one- similar way; that is, it was expressed
eighth inch cuts until all seed was re- as a ratio to the same cold carcass
moved. weight as the above fat cuts and the
7. Trimmings—The trimmings were five primal cuts.
not weighed separately but their pooled An index of fat cuts was calculated
yield was calculated by subtracting the by adding the weights of the fatbacks,
total weight of the above-described cuts plates, leaf fat, and jowls. together and
from the carcass weight. Therefore, the dividing the total by the weight of the
yield of trim as determined for this cold carcass with the leaf out. This
study included fat trim, lean trim, figure was expressed as a percentage
spareribs, neck bone, tail bone, and and was actually very little higher
feet taken collectively and was proba- (ranging from 0.3 per cent to 0.4 per
bly subject to considerable error. It was cent higher) than if the leaf fat had
undoubtedly influenced by the cutter's been included in the cold carcass
art in trimming and therefore is not weight. In any event, this index of fat
reliably indicative of the degree of cuts is quite satisfactory for compara-
waste in the carcass. Because of the tive purposes and is an indication of
error involved, trimmings have been fatness in the carcass as a whole.
left out of the tables but were included It was impossible to slaughter all of
in the correlation studies. the pigs at the same weight. Because
of the variable distances between th
Calculation of the Carcass stations and the packing plant, and be-
Yields. cause the pigs came from many dif-
ferent sources, it was always neces-
The yield of each of the wholesale sary to wait until at least a truckload
cuts described above was determined was ready for market before running
for each hog and expressed as a per- a slaughter test. Consequently, the
centage of the cold carcass weight; weights varied both within and be-
that is, the weight of the carcass pre- tween truckloads.
pared as illustrated in figures 1, 2, and The pigs used in this study ranged
3 and described on pages 8 and 10. from 170 to 280 pounds live weight at
The yield of the five primal cuts was the time of slaughter and averaged
the total of the percentages for regular- 216.5 pounds. In order to make the
style hams (skin on), picnics, Boston carcass yield data comparable between
butts, loins (blade in), and square-cut breed groups, corrections were made
seedless bellies. on the basis of difference in carcass
The yields of the fatbacks, plates, weight, since high correlations were
and jowls were calculated separately found between yield and weight.

I. THE EFFECTS OF BREEDING ON CARCASS

CHARACTERISTICS
Literature had been effective in changing carcass
L USH (15) presented some evidence
that selection on the basis of progeny
characteristics in swine produced in
Denmark over a period of years. These
tests used under the Danish system changes included (1) an increase in
14 TECHNICAL BULLETIN 195

gar l''''""At4;410:

Fig. 4. Left, ham from an M-2-M crossbred; right, ham from a 2-2-1 crossbred. Both hams show
small outer layer of fat, well-distributed fat within the lean, and small bone.

body length, (2) a decrease in thickness Stothart (25) reported the herita-
of backfat, (3) a slight increase in belly bility of carcass score as 35 per cent,
thickness, particularly in the Landrace of length of side as 42 per cent, and of
breed, and (4) a very slight decrease backfat thickness as 37 per cent in Ca-
in dressing percentage and yield of ex- nadian bacon hogs.
port bacon (based on live weight). For In a study of the effect of plane of
yield of export bacon he reported a nutrition on the economy of production
heritability estimate of 0.20, for thick- and carcass quality in swine, Winters
ness of backfat 0.47, for thickness of et al. (30) observed that four groups of
belly 0.46, and for body length 0.54. crossbred pigs from the Minnesota
Blunn and Baker (3) in a study of swine breeding project required only
Duroc Jersey swine reported the herit- 78 per cent of the amount of total di-
ability of backfat thickness as 12.3 per gestible nutrients needed for growth by
cent, length of ham as 23.3 per cent, a group of outbred pigs raised under
and circumference of ham as 16.6 per similar conditions taken from the Uni-
cent. Litter environment was responsi- versity of Minnesota purebred herds.
ble for 24.7 per cent of the variability The greater efficiency of the crossbred
in backfat thickness, for 18.0 per cent pigs over the purebred pigs was re-
of the variability in length of ham, and flected in carcasses which had a,higher
for only 3.7 per cent of the variability content of lean cuts and a lower content
in ham circumference. Environmental of fat cuts.
factors peculiar to the pigs within litters
accounted for 63.0 per cent of the vari-
ability in backfat thickness, for 58.7
per cent of the variability in length of •
ham, and for 79.7 per cent of the vari-
ability in ham circumference.
Dickerson (9) reported heritability
estimates of .52, .59, and .54 for three
different factors associated with degree
of fatness in swine carcasses from the
Iowa swine breeding project. He also
found heritability estimates of .29 for 0

yield of lean cuts (based on the live

weight of the hog), .73 for length of Fig. 5. Cured bacon cuts from an M-2-M
carcass, and .58 for length of hind leg. crossbred. Note large amount of lean.
 Table 1. Carcass Data by Breed Groups
Selected Selected
market market
run-1 run-2 M V A B BS Ci C2 C3 ' C M-V
Number of carcasses ............................... 33 149 7 20 32 4 , 6 6 2 7 71 7
Live weight (pounds) .............................. 230.3 226.1 189.7 220.2 232.6 234.0 235.7 213.3 192.0 214.0 214.7 218.9 .
Dressing percentage ................................ 69.80 67.39 66.08 69.98 69.28 71.37 . 73.34 70.98 68.88 71.09 69.50 69.09
Cold carcass weight (pounds) ...... 160.8 .152.3 125.4 154.3 161.4 167.0 172.8 151.4 132.3 152.1 149.2 151.2
Backfat thickness
Thinnest (inches) .................................. 1.47 1.30 1.11 1.26 1.18 1.25 1.52 1.31 1.32 1.29 1.08 1.30
Thickest (inches) ................_................ 2.12 2.00 1.43 1.87 1.88 1.60 2.00 1.71 1.63 1.81 1.72 1.83
Seventh rib (inches) ......................... 1.84 1.57 1.29 1.44 1.50 1.51 1.77 1.59 1.32 1.52 1.36 1.50
Average (inches) ................................. 1.81 1.62 1.28 1.53 1.52 1.45 1.76 1.54 1.42 1.54 1.39 1.54
Length of carcass (inches) 30.2 29.5 28.9 29.9 30.2 31.1 30.7 29.5 30.0 29.4 29.6 29.9
Five primal cuts* ........................................ 66.64 69.51 68.83 71.27 70.68 . 69.68 68.14 68.44 69.04 69.00 70.89 68.05
Hams*20.34 21.42 - 22.66 22.35 21.71 22.55 21.90 22.56 22.22 22.64 22.32 23.13
8.77 9.49 10.24 9.48 9.44 8.96 9.29 9.56 10.00 9.55 9.95 9.87
Boston butts* ..................._...................... 6.77 7.57 7.12 7.00 6.71 6.56 6.67 7.01 7.47 6.76 6.69 6.96
Loins*15.98 15.13 14.94 14.94 14.32 15.55 14.25 14.91 15.86 14,51 15.01 15.13
14.78 15.90 13.87 17.49 18.51 16.06 16.03 14.40 - 13.49 15.54 16.92 12.96
• Index of fat cuts* 20.30 18.45 17.86 16.99 17.29 17.08 20.31 18.83 22.36 18.12 17.49 18.10
9.95 8.73 8.48 8.11 8.06 8.41 10.00 9.60 12.10 8.80 8.25 9.54
2.94 2.72 2.49 2.85 3.06 2.48 3.15 3.05 3.19 2.98 2.89 2.41
3.29 3.39 2.52 2.31 2.45 2.34 2.73 2.11 2.93 2.22 2.40 2.28
4.13 3.60 4.37 3.71 3.72 3.85 4.43 4.07 4.14 4.12 3.95 3.87
Loss in skinning hams* ....................... ..•••••••••• 1.75 1.80' ............ 1.89
* Per cent, based on the cold weight of the carcass dressed packer style.
 Table 1. Carcass Data by Breed Groups-Continued

Minn. Minn.
C-M V-BS-WL No. 1 No. 2 1-V 1-V-1 V-1-V-1 1-M 1-1-M M-1-1-M C-1 2-M
Number of carcasses ............................... 1 5 30 4 22 5 7 23 8 7 22 7
Live weight (pounds) ............................... 205.0 206.0 209.6 215.0 220.9, 197.6 222.9 220.5 204.8 224.4 209.6 220.9
Dressing percentage ................................ 68.29 72.23 69.21 71.28 68.92 67.86 68.37 68.95 67.92 68.65 68.83 68.81
Cold carcass weight (pounds) ...... 140.0 148.8 145.2 153.3 152.3 134.1 152.5 152.1 139.1 154.1 144.4 - 152.1
Backfat thickness
Thinnest (inches) .................................. 1.00 1.25 1.48 1.13 1.46 1.18 1.36 1.42 1.28 1.30 W 1.24 1.14
Thickest (inches) ................................... 1.40 1.75 1.92 1.50 1.87 1.64 1.90 - 1.97 1.66 1.81 1.76 1.67
Seventh rib (inches) ......................... 1.20 1.35 _. 1.61 1.28 1.58 1.40 1.56 1.55 1.39 1.51 1.39 1.33
Average (inches) ................................. 1.20 1.45 1.67 1.30 1.67 1.41 1.60 1.65 1.44 1.54 1.47 1.38
Length of carcass (inches) ................ 28.5 29.5 31.0 31.8 30.5 30.3 30.7 30.3 30.1 30.0 30.7 30.2
Five primal. cuts* ........................................ 70.40 71.14 70.71 71.06 68.71 71.22 70.99 67.82 71.05 70.46 71.74 71.19
Hams*21.43 24.20 21.02 21.78 21.29 20.85 21.08 22.13 21.15 21.72 21.69 21.58
9.74 8.53 9.44 8.73 9.14 8.81 8.71 9.03 8.88 9.22 9.14
Boston butts* ............................................ 7.50 6.70 6.75 7.25 6.64 7.24 6.99 6.62 7.00 6.80 7.03 7.07
Loins*16.18 16.66 17.26 15.14 16.69 15.26 14.85 16.79 14.87 16.39 15.83
14.32 17.75 15.33 16.90 17.30 18.85 15.51 17.08 18.20 17.40 17.57
Index of fat cuts* ........................................ 15.27 15.24 18.59 16.11 19.33 18.28 17.60 20.27 17.88 18.42 17.65 16.04
Fatbacks*6.07 7.79 9.04 7.75 10.07 9.28 8.62 10.29 9.79 8.88 8.52 7.65
2.29 1.99 2.45 2.71 2.41 2.93 2.73 2.13 3.26 2.37 2.68
Leaf fat* ...................................................... 1.70 1.51 4.47 2.57 2.95 3.33 2.57 3.54 2.95 2.73 3.12 2.03
Jowis*3.65 3.09 3.34 3.60 3.26 3.47 3.71 3.01 3.55 3.64 3.68
Loss in skinning hams* 1.61 2.00 1.83 1.87 1.74 1.68
* Per cent, based on the cold weight of the carcass dressed packer style.
 Table 1. Carcass Data by Breed Groups-Continued

Schechter
M-2-M 2-V V-2-V 2-ML 2-BS 2-1 2-2-1 2-V-1 V-2-1 1-2-V-1 V-1-2-V-1 herd
Number of carcasses ............................... 24 6 6 2 1 21 ' 4 1 4 2 2 34
Live weight (pounds) .............................. 210.4 200.0 220.7 213.0 254.0 209.4 213.3 216.0 209.4 206.0 212.5 200f
Dressing percentage ................................ 69.27 69.42 67.49 74.20 71.65 68.84 66.62 69.21 69.10 68.81 69.06 ............
Cold carcass weight (pounds) ...... 145.7 138.8 149.1 158.3 182.0, 144.3 142.0 149.5 145.0 141.8 146.8 137.2
Backfcxt thickness
Thinnest (inches) .................................. 1.08 1.13 1.28 1.13 1.25 1.30 1.15 1.40 1.28 1.35 1.15 1.07
Thickest (inches) .................................. 1.79 1.57 1.73 1.57 1.75 1.81 1.95 1.70 2.05 1.65 1.65 1.74
Seventh rib (inches) ......................... 1.33 1.17 1.43 1.25 1.50 1.46 1.58 1.50 1.63 1.35 1.40 1.43
Average (inches) ................................ 1.40 1.29 1.48 1.32 1.50 1.53 1.56 1.53 1.65 1.45 1.40 1.41
Length of carcass (inches) ................ 29.5 29.9 29.9 31.5 32.0 30.8 29.5 31.0 29.9 30.5 30.6 29.85
Five primal cuts* ........................................ 71.72 71.76 71.10 70.04 70.88 70.06 72.17 69.65 72.23 70.29 72.38 71.41
21.98 21.75 21.81 23.00 21.64 20.32 21.40 21.57 21.78 20.77 21.03 21.65
9.42 10.15 9.62 8.98 8.52 8.76 9.06 9.20 9.30 8.36 9.96 9.32
Boston butts* ............................................ 7.11 6.93 6.94 7.20 6.29 6.86 6.89 6.39 6.98 5.75 7.04 7.41
15.32 17.01 15.08 16.89 16.07 16.94 15.90 16.49 15.71 17.95 14.96 15.84
17.89 15.92 17.65 13.98 18.37 17.18 18.92 16.05 18.47 17.46 19.40 17.18
Index of fat cuts* ........................................ 16.36 15.54 16.23 17.21 18.55 18.01 17.31 16.27 18.39 18.98 16.18 18.26
7.29 8.19 7.55 8.48 8.96 9.41 7.91 8.03 8.63 10.72 7.36 7.89
3.05 2.31 3.01 2.73 2.78 2.49 3.13 2.13 3.30 1.87 2.68 2.59
,2.13 1.56 1.97 2.12 2.41 2.84 2.63 2.43 2.38 3.04 2.38 2.96
3.88 3.48 3.70 3.89 4.40 3.27 3.63 3.68 4.08 3.35 3.76 4.82
Loss in skinning hams* ....................... 1.71 1.59 1.65 1.66 1.72 1.78 1.59
* Per cent, based on the cold weight of the carcass dressed packer style.
Approximate.
 Table 2. Carcass Data by Combined Breed Groups
Selected Inbred PC
market PC Minn. Minn. line Outbred Outbred Outbred
runs lines No. 1 No. 2 crosses PC CW DJ
Number of carcasses ........................................................................ 182 . 155 30 4 13 15 32 45
Live weight (pounds) ....................................................................... 226.9 216.2 209.6 215.0 210.0 221.6 210.2 227.2
Dressing percentage .......................................................................... 67.83 70.06 69.21 71.28 69.87 71.31 71.39 70.41
Cold carcass weight (pounds) ........................................... 153.84 151.8 145.2 153.3 146.7 157.9 150.0 160.0
Backfat thickness
Thinnest 1.33 1.26 1.48 1.13 1.18 1.25 1.52 1.50
Thickest 2.02 1.74 1.92 1.50 1.66 1.91 2.17 2.35
Seventh rib (inches) .................................................................. 1.62 1.48 1.61 1.28 1.35 1.53 1.78 1:95
Average 1.65 1.49 1.67 1.30 1.40 1.57 1.82 1.93
Length of carcass (inches) ........................................................ 29.6 29.9 31.0 31.8 29.3 29.9 28.7 29.8
Five primal cuts* ................................................................................. 68.99 69.55 70.71 71.06 69.86 69.99 67.72 68.66
22.32 21.02 21.78 22.92 22.04 20.86 20.62
9.61 8.53 9.44 9.81 9.28 8.53 8.68
6.89 6.75 7.25 7.05 6.78 6.87 6.27
14.92 16.66 17.26 15.21 15.11 14.08 13.82
15.81 17.75 15.33 14.87 16.78 . 17.39 19.27
18.79 18.48 18.59 16.11 16.20 19.29 22.25 21.66
8.95 9.09 9.04 7.75 7.80 9.35 11.24 10.46
2.76 2.90 1.99 2.45 2.88 2.89 3.80 3.43
3.37 2.45 4.47 2.57 1.83 2.87 2.97 3.72
3.70 4.04 3.09 3.34 3.70 4.19 4.24 4.04
Loss in skinning hams* ............................................................... 1.81 1.61 2.02 2.10 2.22
* Per cent, based on cold weight of the carcass dressed packer style.
 Table 2. Carcass Data by Combined Breed Groups-Continued
1-V 1-M C-1 2-M 2-V 1-2 1-2-V
combina- combina- combina- combina- combina- combina- combina- Schechter
tions tions tions tions tions tions tions herd
Number of carCasses 34 38 22 31 12 25 8 34
.....
Live weight (pounds) 213.8
.213.8 216.6 209.6 215.7 210.4 211.4 209.4 200i.
Dressing percentage ......................................................................... 68.38 68.51 68.83 69.04 68.46 67.73 68.99 ............
Cold carcass weight (pounds) ............................................... 146.3 148.4 144.4 148.9 144.0 143.2 144.5 137.2
Backfat thickness
Thinnest 1.33 1.33 1.24 1.11 1.21 1.23 1726 ' 1.07
Thickest (inches) ........................................................................... 1.80 1.81 1.76 1.73 1.65 1.88 1.78 1.74
Seventh rib (inches) .................................................................. 1.51 1.48 1.39 1.33 1.30 1.52 1.46 1.43
Average (inches) 1.56 1.54 1.47 1.39 1.39 1.55 1.50 1.41
Length of carcass (inches) 30.5 30.1 30.7 29.9 29.9 30.2 30.3 29.85
70.31 69.78 71.74 71.46 71.43 71.12 71.63 71.41
21.07 21.67 21.69 21.78 21.78 20.86 21.19 21.65
8.89 8.87 9.22 9.28 9.89 8.91 9.21 9.32
6.96 6.81 7.03 7.09 6.94 6.88 6.59 7.41
15.70 15.50 16.39 15.58 16.05 16.42 16.21 15.84
17.68 16.93 17.40 17.73 16.79 18.05 18.44 17.18
18.40 -18.86 17.65 16.20 15.89 17.66 17.85 18.26
9.32 9.65 8.52 7.471 7.87 8.66 8.90 7.89
2.68 2.71 2.37 2.87 2.66 2.81 2.62 2.59
2.95 3.07 3.12 2.08 1.77 2.74 2.60 2.96
3.44 3.42 3.64 3.78 3.59 3.45 3.73 4.82
Loss in skinning hams* ............................................................. 1.92 1.87 1.74 1.70 1.59 1.66 1.75 1.59
* Per cent, based on cold weight of the carcass dressed packer style.
t Approximate.
20 TECHNICAL BULLETIN 195

Hammond and Murray (12) observed ,filsompoopre,,

that first-cross pigs from two different
pure breeds at similar weights produced
carcasses in which the backfat and belly
thickness were intermediate between
the two parental breeds but the body
length was slightly above the mean of
the parental breeds.
Donald (10) in a study of, two dif-
ferent groups of bacon pigs found
hereditary differences in the relation-
ship between growth rate and carcass
characteristics, suggesting that it might
be unwise to attempt to make detailed Fig. 7. Hams from three Minnesota line
predictions of carcass quality on the crosses. Note the fullness of muscle
and the short shanks.
basis of growth rate. He also observed
hereditary differences in the relation-
ship between backfat thickness and Table 3 shows the means for the
length of loin. various breed groups of the yield of
five primal cuts, index of fat cuts, av-
erage backfat thickness, and length of
Experimental carcass—all adjusted for differences in
carcass weight. The differences among
Carcass data by breed groups of hogs the groups for these four character-
from the two selected market runs, istics are still highly significant after
from the Minnesota swine breeding adjustment to a common carcass weight
project, and from the Schechter herd of 150.21 pounds.
are given in table 1. Table 2 contains Hogs from three of the best-perform-
much the same data as table 1, but the ing inbred lines of Poland Chinas (V,
breeds have• been combined into fewer A, and C), the Minnesota No. 1 line,
and larger groups and pigs from ,the the Minnesota No. 2 line, the V-BS-WL
University of Minnesota outbred herds line crosses, and all of the crosses be-
that were full-fed during the entire tween breeds produced carcasses which
time before slaughter are included. The yielded a higher percentage of five pri-
breed group differences are highly sig- mal cuts than those hogs from the
nificant in all characteristics. selected market runs. In most instances
the content of fat cuts was lower, the
exception being in the Minnesota No. 1
line and crosses with it. This exception
is principally due to the fact that the
Minnesota No. 1 has a higher content
of leaf fat than other pigs used in this
experiment.
Hogs from the other inbred lines,
particularly the M line, produced car-
casses with a lower yield of five primal
cuts and higher indexes of fat cuts. The
outbred Poland China carcasses were
Fig. 6. Fresh bacon cuts from a C-1 crossbred. higher in yield of five primal cuts but
Note the uniformity in the distri- also slightly higher in fat cuts. The
bution of lean. other two groups of outbred hogs were
 CARCASS YIELDS IN SWINE 21

Table 3. Mean Carcass Measurements and Yields by Breed Groups-Adjusted to a Common

•
Carcass Weight of 150.21 Pounds or a Live Weight of about 217 Pounds
Yield of
five primal Index of Average backfat Carcass
No. cuts* fat cuts* thickness length
per cent per cent inches inches
Selected market runs .................................... 182 69.16 18.58 1.62 29.5
123 71.18 16.97 1.44 29.7
7 67.64 19.32 1.49 29.8
Other inbred Poland Chinas 25 69.09 19.05 1.50 30.0
M-V and M-C 8 69.01 16.95 1.41 29.4
5 71.07 15.32 1.46 29.6
Minn. No. 30 70.47 18.88 1.71 31.2
4 71.21 15.93 1.27 31.7
Outbred PC ...... ...... 15 70.36 18.84 1.50 29.6
Outbred 32 67.71 422.26 1.82 28.7
Outbred 45 69.13 21.08 1.85 29.4
Breed crosses
1-V combinations ................................. 34 70.12 18.63 1.59 30.6
1-M combinations ................................. 38 69.69 18.96 1.56 30.2
C-1 combinations ................................. 22 71.46 17.99 1.52 30.9
2-V combinations ................................ 12 71.13 16.25 1.44 30.1
2-14 combinations ................................. 31 71.40 16.27 1.40 29.9
21 69.78 18.35 1.58 31.0
4 71.78 17.79 1.63 29.8
1-2-V combinations................................ 8 71.36 18.18 1.54 30.7
Schechter herd ....................................... 34 70.79 19.02 1.52 30.4
* Per cent, based on cold weight of the carcass dressed packer style.

lower in yield of five primal cuts than closely by those from the outbred Duroc
the market run and considerably higher Jerseys. The Chester Whites and Duroc
in yield of fat cuts. The differences be- Jerseys had the most wasteful of any
tween these two outbred groups and of the groups of carcasses cut during
the better inbred lines and crossbreds the course of these tests.
are even more pronounced. The following results were noted in
Pigs from the Minnesota No. 1 line the yield of the particular cuts:
and from the Minnesota No. 2 line 1. Poland Chinas yielded the highest
yielded the longest carcasses, and the proportion of hams, and whenever the
Minnesota No. 1 crossbreds were de-
cidedly longer than those of Poland
China parental lines. The shortest car- vveleiliromMitoliv
casses came from the outbred Chester
Whites.
Carcasses from the inbred Poland
China lines, Poland China line crosses,
and the Minnesota No. 2 line carried
the least amount of backfat. The out-
bred Duroc Jersey and Chester White
groups had the thickest backfat of all
the groups tested.
The carcasses yielding the smallest
amount of valuable cuts came from the
M line of Poland Chinas and the out-
bred Chester Whites. The latter group Fig. 8. Loin cuts from a 2-1 crossbred. Note
had the fattest carcasses, followed very the fullness of the kernel of lean.
22 TECHNICAL BULLETIN 195

WAETRESMISIENEWSPSESSOMEnanailal NOSSINOMIMIP."Staakkellaanankaannifat„

Fig. 9. Bacon from the following sources: A—the general market run; B—a Minnesota No. 1
hog; C—a Minnesota No. 2 hog; D—a 2-1 crossbred; E—a cross of Minnesota lines; F—a
2-1 crossbred (slab). Note the uniformity of thickness and the indications of leanness.
Also note the high amount of lean, good distribution of lean, and low amount of fat
in the bacon of the Minnesota No. 1 and No. 2 and their crosses, in comparison
with bacon from the ,general market run.
 CARCASS YIELDS IN SWINE 23

Poland China lines were used in cross- nesota No. 1 line were fineness of bone,
ing, the ham yield was increased. fullness of the "pocket" in the belly,
2. Although the yield of bellies was and uniformity of the belly in both
high in the outbred Duroc Jerseys, their thickness and distribution of lean. These
bellies were of low grade because of characteristics were also quite noticea-
an excessive amount of fat and a very ble in the crosses between this line and
noticeable lack of lean. The yield figure others. The Minnesota No. 1 hogs have
in this case is not adequate in apprais- smaller and smoother shoulders than
ing the true value of the carcass for most other breeds and hence have a
bacon. However, the Minnesota No. 1 lower yield'of clear plates and picnics.
carcasses produced bacon which was of 3. The most outstanding features of
excellent quality (very well streaked carcasses from the Minnesota No. 2 line
with lean and with little fat) and high- were high yield of loin, low index of
er in yield than that produced by any fat cuts, marked fullness of the "kernel
of the other groups. Whenever the Min- of lean" of the loin, and increased thick-
nesota No. 1 line was used in a cross ness of lean in the belly. Again these
the belly yield was increased and the characteristics were carried over into
quality in most instances was improved. the crossbreds in which the Minnesota
Minnesota No. 1 carcasses also showed No. 2 was used.
a very high yield of loin (because of Various cuts of pork taken from indi-
their increased length of body)'and this vidual carcasses used in the study are
quality was carried over into crosses shown in figures 4 through 9. Many of
between this line and the Poland China the breed characteristics noted above
lines. Other characteristics of the Min- are quite evident in these photographs.

IL THE EFFECTS OF PLANE OF NUTRITION ON CARCASS

CHARACTERISTICS

Literature ing on feed were slaughtered at 200

pounds and the carcasses completely
dissected. The groups were as follows:
M cMEEKAN (19) and McMeekan
and Hammond (21 and 22) reported Group
Method of
feeding
Weight in Age in
pounds at days at
16 weeks 200 pounds
the effects of different planes of nutri-
High-high Full fed from birth
tion on carcass composition and form until 200 pounds 100 165
in pigs. In their experiments 80 pigs
from a highly inbred line of Large High-low Full fed from birth
White hogs were used. They were di- to 16 weeks, then
feed restricted un-
vided into four lots, and by controlled til 200 pounds 100 211
feeding each lot was made to follow
a certain growth curve from birth until Low-high Feed restricted from
200 pounds was reached. birth to 16 weeks,
then full fed until
Some of the pigs in the experiments 200 pounds 50 211
of these workers were slaughtered at
16 weeks of age, and it was found that Low-low Feed restricted from
birth until 200
the early developing parts of the body
pounds 50 327
from the low plane group had been
retarded considerably in comparison to The high-low group produced what
the high plane group. The pigs remain. McMeekan and Hammond considered
24 TECHNICAL BULLETIN 195

Table 4. Feed Lot Data on Pigs Fed at Various Levels of Food Intake

Lots
1 2 3 4

Feeding practice, first period full-fed full-fed restricted restricted

Feeding practice, second period ........m.............................................. full-fed restricted full-fed restricted
Average initial weight in pounds per pig.................................... 42.25 41.75 42.85 41.80
Average daily rate of gain, first period...................................... 1.22 1.21 .72 .72
Average daily rate of gain, second period 1.63 1.17 2.16 1.24
Average daily rate of gain, both periods 1.40 1.19 1.11 0.92
Average weight in pounds at close of experiment......... 217 214 215 216
Average age in days at completion of trial ........................ 206 219 230 266
Feed per 100 pounds gain, initial weight to 125 pounds 339 337 334 338
Feed per 100 pounds gain, 125 pounds to ght 423 422 444 391
Feed per 100 pounds gain, entire period*..........-.... 383 381 391 365

* in order to adjust for the change from pasture to dry lot the pigs were charged the same
amount of feed from pasture as alfalfa supplied in dry lot.

the best carcasses and good bacon type. Verges (26) conducted an experiment
Carcasses from this group had maxi-. similar s to those reported by Mc-
mum muscular and skeletal develop- Meekan and Hammond, but used sheep.
ment and little fat. The low-high group He found that lambs from the high-
produced the poorest carcasses. These high group produced the best carcasses
pigs represented a fatty, chuffy, lard and showed proportionally less bone,
type and the carcasses showed a stunted While the other three groups lacked
development of skeleton and muscle particularly in finish. The difference in
with a large amount of fat. results is due to different end points
The high-high group was intermedi- in each species; that is, lambs are
ate in these respects. The low-low group slaughtered younger in development
produced the least amount of fat, yet than pigs.
these pigs were undeveloped in all re- The important fact is that the experi-
spects and showed a high proportion ments with both sheep and pigs showed
of bone. The groups did not overlap. that rapid rate of growth early .in life
General conclusions made by Mc- is conducive to high carcass quality.
Meekan and Hammond were that rapid
rate of growth early in life when frame Table 5. TDN Supplied and TDN Available for
and muscle are developing gives the Growth of Hogs Fed at Various Levels
type of pork carcass which is in great- of Feed Intake
est demand, one which has thick well-
developed muscles and a small pro- Lots
portion of bone. These workers, how- 1 2 3 4
ever, do not say that feeding methods 1
Average TDN per
can overcome limits imposed by the pound of gain ......... 3.13 3.14 3.18 2.98
breed but that breed characters can be
modified by feeding. They do suggest TDN available over
and above mainte-
that breed selection could be done best
nance per pound
in the nutritional environment which of gain:
develops the characters in the desired First period ............ .1.93 1.90 1.34 1.34
direction, for then only is the develop- Second period ...... 2.32 1.97 2.68 1.85
Both periods ......... 2.13 1.94 2.05 1.61
ment limited by the breed alone.
 Table 6. Carcass Data by Lot and Breed of Outbred Hogs in Self- and Restricted-Feeding Trial
Poland China Chester White
Lot 1 - Lot 2 Lot 3 Lot 4 Lot 1 Lot 2 Lot 3 Lot 4
Number of carcasses ..................................................................... 4 5 6 6 7 7 8 8
Live weight (pounds) ........................................................................ 214.8 219.2 219.8 226.8 206.4 208.6 215.4 214.6
Dressing percentage ......................................................................... 71.40 70.15 68.40 68.89 70.46 68.85 68.29 68.55
Cold carcass weight (pounds) ............................................. 153.3 153.9 150.3 156.3 145.3 143.6 147.1 147.2
Backfat thickness . .
Thinnest (inches) ........................................................................ 1.20 1.06 1.05 1.03 1.36 1.10 1.30 1.19
Thickest (inches) ........................................................................ 1.83 1.72 1.68 1.65 2.10 1.67 " 1.86 • 1.63
Seventh rib (inches) ............................................................... 1.48 1.36 ,- 1.33 1.23 1.57 1.39 1.49 1.36
Average 1.50 1.38 1.36 1.31 1.67 1.39 1.55 1.39
Length of carcass (inches) ...................................................... 28.8 29.4 29.1 29.6 28.9 28.7 28.8 28.5
70.29 71.39 70.06 72.25 68.76 70.46 70.15 72.26
22.56 22.66 22.61 23.13 21.26 22.80 22.57 22.96
9.63 9.60 9.29 9.80 8.65 9.19 9.10 9.54
6.55 7.02 6.95 7.15 7.09 7.36 7.03 7.66
14.92 15.24 15.23 16.52 14.52 15.17 15.11 16.22
16.64 16.87 15.97 15.66 17.24 15.94 16.34 15.89
18.76 16.92 16.88 15.31 20.64 18.38 18.72 17.00
9.25 7.68 8.00 7.16' 10.18 8.63 9.39 8.25
3.00 2.83 2.94 2.31 3.51 3.14 3.11 2.72
2.73 2.75 2.31 2.43 2.91 3.28 2.81 2.93
3.78 3.67 3.64 3.41 4.04 3.34 3.41 3.11
Loss in skinning hams* ............................................................... 2.33 1.84 1.99 1.65 1.95 1.87 1.92 1.71
* Per cent, based on cold weight of the carcass dressed packer style.
 Table 6. Carcass Data by Lot and Breed- of Outbred Hogs in Self- and Restricted-Feeding Trial-Continued
Duroc Jersey Total
Lot 1 Lot 2 . Lot 3 Lot 4 Lot 1 Lot 2 Lot 3 Lot 4

Number of carcasses ........................................................................ 5 5 6 6 16 17 20 20

Live weight (pounds) ..................................................................... 226.0 215.6 210.8 207.8 215.7 214.5 215.3 216.4
Dressing percentage ......................................................................... 70.28 68.40 67.28 66.61 . 70.71 69.13 67.99 68.02
Cold carcass weight (pounds) ............................................. 158.9 147.5 142.2 138.5 152.5 148.3 146.5 147.3

Backfat thickness ,
Thinnest (inches) ........................................................................ - 1.40 1.20 1.20 1.05 1.32 1.12 1.18 1.09
Thickest (inches) ........................................................................ 2.38 1.86 2.05 1.70 2.10 1.75 1.86 1.66
Seventh rib (inches) ............................................................... 1.92 1.68 1.67 1.47 1.66 1.48 1.50 1.35
Average (inches) ........................................................................ 1.90 1.58 1.64 1.41 1.69 1.45 ' 1.52 1.37

Length of carcass (inches) ......................................................... 29.6 29.2 28.5 29.1 29.1 29.1 28.8 29.1
69.25 69.44 69.07 71.83 69.47 70.43 69.76 72.11
21.08 21.43 21.57 23.03 21.63 22.30 22.25 23.04
8.86 8.84 _ 9.17 9.50 9.05 9.21 9.19 9.61
6.41 6.26 6.88 7.18 6.68 6.88 6.95 7.33
14.49 15.38 14.40 15.91 14.64 15.26 14.91 16.22
18.51 17.52 17.05 16.20 17.46 16.78 16.45 15.92
21.29 19.77 18.95 16.62 20.23 18.36 18.18 16.31
Fatbacks* 9.90 9.53 8.76 7.57 9.78 8.61 8.72 7.66
3.55 2.90 3.30 2.52 3.35 2.96 3.12 2.52
3.91 4.03 3.58 3.38 3.18 3.35 2.90 2.91
3.93 3.30 3.31 3.14 3.92 3.44 3.45 3.22

Loss in skinning hams* 2.16 1.91 2.02 1.59 2.15 1.87 1.98 1.65

* Per cent, based on cold weight of the carcass dressed packer style.
 CARCASS YIELDS IN SWINE 27

Table 7. Means of Carcass Yields and Measurements Adjusted for Differences in Carcass Weight
of the Outbred Hogs in Self- and Restricted-Feeding Trial

Adjusted means Adjusted means Adjusted means Adjusted means

of yield of five of index of of average back- of carcass
Breed and lot Number primal cuts fat cuts fat thickness length
per cent* per cent* inches inches
PC-1 4 70.44 18.58 1.47 28.7
PC-2 5 71.57 16.70 1.35 29.3
PC-3 6 70.06 16.87 1.36 29.1
PC-4 6 72.54 14.95 1.26 29.4
CW-1 7 68.52" 20.93 1.71 29.1
CW-2 7 70.14 18.77 1.44 28.9
CW-3 8 70.00 18.90 1.57 28.9
CW-4 8 I 72.12 17.17 1.41 28.6
DJ-1 5 ,69.77 20.78 1.83 29.3
DJ-2 5 69.31 19.93 1.60 29.3
DJ-3 6 68.69 19.42 1.71 28.8
DJ-4 6 71.27 17.31 1.51 29.5
Lot 1 16 - 69.58 20.09 1.67 29.0
Lot 2 17 70.34 18.47 1.46 29.2
Lot 3 20 69.58 18.40 1.55 28.9
Lot 4 20 71.97 16.48 1.39 29.2
* Per cent, based on cold weight of the carcass dressed packer style.

Mansfield and Trehane (16) fed one ages of these pigs at the beginning of
group of pigs on a full diet and another the experiment were as follows:
group on a restricted diet. They re-
ported that the pigs on a restricted feed Poland Chinas-73.2 days Lot 1-86.2 days
Lot 2-78.3 days
intake consumed less feed per unit of Chester Whites-79.3 days
Lot 3-76.7 days
gain and yielded a higher percentage Duroc Jerseys-84.0 days Lot 4-76.0 days
of carcasses in the high grades. Shor-
rock (23) reported that restriction in Up to this time, however, all had
feeding after 100 pounds live weight been treated alike, kept under the same
had little effect on carcass quality in conditions as the other outbred groups
swine, except for a tendency toward studied, and full fed. In any event the
the production of slightly thinner and growth rates up to slaughter were in
softer backfat. Of course, Shorrock's keeping with the methods of treatment.
restrictions were not as severe as those The total feed per 100 pounds gain
imposed by McMeekan and Hammond. was highest for Lot 3 and lowest for
Lot 4. But after allowances were made
for maintenance, as given by Brody
Experimental (4), and after the feed intake was con-
The feed lot data on the pigs taken verted to TDN, it was found that Lot 1
from the University of Minnesota out- required more TDN above maintenance
bred herds and used in the self- and per unit of gain and Lot 4 required the
restricted-feeding trial (described on least. Lots 2 and 3 were intermediate in
page 8) are given in table 4. Growth this respect. The results of these calcu-
rate data on the same group of pigs lations are presented in table 5, which
by breed and lot are presented in table appears on page 24.
14, but in the latter table they have The carcass data by breed and lot are
been calculated from a weight and age given in- tables 6 and 7. Those in table
reached prior to the start of the trial 7 have been adjusted for differences in
(at weaning age, 56 days). The average carcass weight in order to make the
28 TECHNICAL BULLETIN 195

groups comparable. Lots 1 and 3 pro- with different treatments of feeding,

duced carcasses with the same yield of however. Analyses of variance using
five primal cuts and both were lower expected subclass numbers according
than Lots 2 and 4. The carcasses from to the method outlined by Snedecor and
Lot 4 had the highest yield of five Cox (24) were used to test the validity
primal cuts but were criticized as soft of this observation. In yield of five
and underfinished. Lot 1 yielded the primal cuts the differences among lots
fattest carcasses, Lot 4 _ the thinnest were highly significant, yet the breed
ones, and Lots 2 and 3 the intermediate differences were not significant. Breed
ones in this respect. The differences in differences were greatest in Lots 1 and
length of carcass between the lots were 2; the three breeds in Lot 4 showed a
very slight, with Lot 3 producing the tendency for a high degree of simi-
shortest. larity; but the interaction between
The differences among the thre breeds and lots was not significant. In
breeds in regard to the degree of fat- regard to fatness of the carcasses, both
ness of the carcass and yield of five breed and lot differences were highly
primal cuts are in keeping with the significant with no significant inter-
results reported above for other groups action between lots and breeds. The
of the same breeding. The data in tables main reason for the breed difference
6 and 7 indicate that the three breeds here lies in the fact that Poland Chinas
do not necessarily follow the same order yielded carcasses with consistently less

— 21
75

20
74

—19 V:

F. 3
o
x
—18 2_
••••
n

- 17 Fl

PC

—16

69 — 15

14
LOT 1 LOT 2 LOT 3 LOT 4 LOT 1 LOT 2 LOT 3 LOT 4
Plane of nutrition

Fig. 10. Left, yield of the five primal cuts of the three breeds in relation to plane of nutrition.
Right, index of fat cuts of the three breeds in relation to plane of nutrition. The
yield of five primal cuts and the index of fat cuts have been
corrected for differences in -slaughter weight.
 CARCASS YIELDS IN SWINE 29

fat than either of the other two breeds. primal cuts and the indexes of fat cuts
The Duroc Jerseys and the Chester have been adjusted for differences in
Whites followed somewhat similar pat- live weight at the time of slaughter.
terns of response to the feeding. The same pattern was found when ad-
Figure 10 shows the above results in justments were made on the basis of
graphic form. The yields of the five cold carcass weight.

..•••• 1,•••• •

III. RELATIONSHIPS BETWEEN CARCASS MEASUREMENTS

AND YIELDS
In a study of the variations of muscle,
Literature fat, and bone of 30 swine carcasses,

M cMEEKAN (18 and 19) found that

external measurements of the carcass
Aunan and Winters (1) found signifi-
cant correlations between average
backfat thickness and the following
did not provide reliable indications of carcass characteristics:
quality of bacon pigs. Therefore, he a. Dressing percentage, r = +0.66
suggests that concentration on internal b.. Yield of the five primal cuts, expressed as
a percentage of the cold carcass weight,
measurements is desirable if further r = —0.58
improvement in prediction is desired. c. Total lean meat in the whole carcass,
He found that length of foreleg or r = —0.63
length of hind leg was highly corre- d. Total fat content of the whole carcass,
r = +0.79
lated with the total amount of bone e. Fat content of the ham, r = +0.66
in the carcass, yet the combined weight f. Fat content of the picnic, r = +0.53
of the cannon pones provided a better They found no association between
index of total skeletal weight than any dressing percentage and the yield of
linear measurement. He also found that five primal cuts, but the latter character
the total weight of bone, muscle, and was positively correlated with the lean
fat in the bacon pig carcass could be content of the carcass (r = +0.50). The
estimated with a high degree of ac- total lean component was also posi-
curacy from the weights of these tissues tively correlated with area of the
in either the loin or the leg. The combi- "kernel of lean" in the loin and with
nation of the composition of these two the content of lean in the loin, and the
"joints" provided even higher correla- latter in turn was correlated with the
tions than either the loin or leg taken percentage of lean in other primal cuts.
alone. The total bone content of the primal
McMeekan further found that a com- cuts showed high positive correlations
bination of the length and depth meas- with the bone content of the ham and
urements of the "eye" muscle provided with the total of lean in the carcass.
a reliable basis for estimating the However, they found no association be:. •
amount of muscle in the carcass. Total tween carcass length and total yield
fat in the carcass was highly correlated of lean meat nor between the ham in
with the average of five backfat meas- dex (circumference'of ham X 100, di-
urements, and average backfat thick- vided by length of ham) and the per-
ness over the rump was more highly centage of lean of the ham. There was
correlated with total fat content than also no correlation between uniformity
any measurements of fat taken at dif- of backfat thickness and yield of the
ferent regions. five primal cuts.
30 TECHNICAL BULLETIN 195

Crampton (7) reported no relation- length but not as fast as weight of side.
ship between length of side and degree The thickness of fat over the loin in-
of leanness of the carcass in Canadian creases faster with the increase in total
hogs, yet Bennett and Coles (2) report- carcass weight than does the weight
ed a negative correlation between of the side.
length of side and thickness of shoulder They found, too, that as the length of
fat in the same kind of hogs. side increases (weight held constant),
Hammond and Murray (/2)found that the thickness of the backfat decreases,
the live weight of the pig affected car- , yet there is no similar effect on belly
cass percentage (dressing percentage) thickness. As reported in the same
more than breed or type, and they sug- work these authors found that the sub-
gested an optimum carcass percentage cutaneous layer of fat matures earliest
of 79 per cent and an optimum yield of at the shoulder, over the rump next,
bacon of 58 per cent in bacon-type hogs. and on the loin last, and that the rate
Their reasons were that if the per- of increase of backfat slows down as
centages are above these figures, the the sides increase in weight. This
carcasses will not be desirable because slackening of growth was greatest in
of too high a content of fat. And if they the shoulder and least in the loin; the
are below, the proportion of bone will rump area was intermediate.
be too high. The ratio of the backfat thickness at
They found that the proportional in- the shoulder to the backfat thickness
crease of bacon weight is greater than at the loin decreases soonest in the
the proportional increase in length of early-maturing breeds. Because the
side. They also found that the belly region of the last rib is the latest
thickness and thickness of shoulder fat maturing part of the body, Hammond
increased at a faster rate than side and Murray suggested that it should

Table ,8. Relationships Between Weight of Carcass and Carcass Yields

Total Within breed groups
Correlation Regression Correlation Regression
Factors* coefficient coefficient coefficient coefficient
F/A —.38t —.0513f —.0480f
F/A.B —.05 —.08:f:
F/A.0 —.56f
•F/A.BC —.20t —.27f

L/A +.36t +.0584t +.42f +.0588t

L/A.B +.0E4 ••••••••••••••••••••• +.04
L/A.0 4_,A6f +.57f
L/A.BC +.04 +.22f

Q/A —.07 —.0071 —.11f - —.0108f

Q/A.B +.14f +.04
Q/A.0 —.07 —.13f
Q/A.BC +.15t +.04

* Factors: .1. Significant at one per cent level.

F = yield of five primal cuts (per cent). *Significant at five per cent level.
L = index of fat cuts (per cent).
Q = yield of total trimmings (per cent).
A = cold carcass weight (pounds).
B = average backfat thickness (inches).
C = length of carcass (inches).
 CARCASS YIELDS IN SWINE 31

Table 9. Relationships Between Average Backfat Thickness and Carcass Yield*

Total Within breed groups
Correlation Regression Correlation Regression
Factorst coefficient coefficient coefficient coefficient
F/B -.65 -5.22 -.61 -4.96
F/B.A -.57 -.50 ..................
F/B.0 -.66 -.62
F/B.AC -.53 -.41 ••••••••••••••••••

L/B +.75 +7.31 +.69 +6.65

L/B.A +.71 •••••••••••••••••• +.61
L/B.0 +.76 +.71 ..................
L/B.AC +.68 +.54

Q/B --L.32 -2.10 -.25 -1.69

Q/B.A -.34 -.23 ••••••••••••••••••

Q/B.0 -.32 -.25 ••••••••••••••••••

Q/B.AC -.35 -.22 ..................

* All correlations and regressions are significant at the one per cent level.
Factors:
F = yield of five primal cuts (per cent).
L = index of fat cuts (per cent).
Q = yield of total trimmings (per cent).
A = cold carcass weight (pounds).
B = average backfat thickness (inches).
C = length of carcass (inches).

be at this place that the carcass should ness of belly, and body length (r = ap-
be cut in order to obtain a proper esti- proximately +.20, +.30, and -.10, in
mate of its development. the same order).
Lush (15) reported some correlations Warner et al. (27) found a very high
between carcass characteristics as de- correlation between the percentage
termined by Jespersen et al. (14) on yield of fat cuts (belly, leaf fat, skinned
Danish swine, as follows: backfat, and fat trimmings) and the fat
Thickness of Thickness Dressing content of the edible meat, as de-
Characteristic backfat of belly percentage
termined by ether extraction (r =
Body length -.197 +.070 -.011 +0.91 ± 0.01). These authors suggested
-.145 +.053 -.019
that the use of the percentage yield of
Thickness of backfat +.180 +.382
+.218 +.308 fat cuts might be offered as a fat index
Thickness of belly +.383 of the entire carcass, but from observa-
+.336 tions reported later, it is doubtful that
The upper figure is the correlation for 3,577 the belly should be included in, the
barrows; the lower figure is for 3,382 sows.
index because of its great variation in
Lush (15) warns that since the data ratio of Jean to fat.
for many,of the correlations were col- Hankins and Ellis (13) found that
lected over a period of years, time average backfat thickness was highly
changes resulting in differences in car- indicative of the fat content (ether ex-
cass characteristics may be responsible tract) of the edible pork cuts (r =
for the degree of association in many +0.84 ± 0.04). They also stated that the
instances. From data on similar hogs single measurement of backfat thick-
Lush (/5) found relatively low corre- ness at the seventh rib also gave a
lations between the yield of export very high correlation with the same
bacon and thickness of backfat, thick- character (r = +0.77 r±: 0.05).
32 TECHNICAL BULLETIN 195

Table 10. Relationships Between Length of Carcass and Carcass Yields

Total Within breed groups
Correlation Regression Correlation Regression
Factors* coefficient coefficient coefficient coefficient
F/C +.13t +.245t +.11t +.202t
F/C.A +.38t ••••••••••••••••••••• +.45t ••••••.•••••••..•••.•
F/C.B +.22t +.19t
F/C.AB +.28t +.32t

L/C -.11t -.239t -.104: -.2014:

L/C.A -.33t -.44t _
L/C.B -.22t -.20t
L/C.AB -.21t -.29t

Q/C .00 -.007 .00 -.001

Q/C.A +.03 ••••••••••••••••••••• +.07 .••••••••••••••_•.••
Q/C.B +.01 +.02
Q/C.AB -.07 -.01
* Factors:
F = yield of five primal cuts (per cent).
L = index of fat cuts (per cent).
Q = yield of total trimmings (per cent).
A = cold carcass weight (pounds).
B = average backfat thickness (inches).
C = length of carcass (inches).
t Significant at one per cent level.
4: Significant at five per cent level.

Table 11. Relationships Between T Factor and Carcass Yields and Between U Factor
and Carcass Yields*
Total Within breed groups
Correlation Regression Correlation Regression
Factorst coefficient coefficient coefficient coefficient

F/T - -.67 -156.54 -.62 -149.07

F/T.A -.61 -.55 •••••••••••••••-••••
,
F/U +.45 +2.19 +.38 +1.97
F/U.A +.48 +.41

L/T +.76 +216.60 +.71 +198.12

L/T.A +.72 •••••••••••••••••••.. +.65

L/U ---.60 -3.51 -.49 -2.95

L/U.A -.64 -.53
-
Q/T ,.. -.32 -60.19 -.25 -49.14
Q/T.A -.32 -.23 .....................
, ••

Q/U • - +.34 +1.32 +.23 +.97

Q/U.A +.34 : +.23
* All -correlations and regressions are significant at the one per cent level.
t Factors:
. F = yield of five primal cuts (per cent).
L-=-index of fat cuts (per cent).
Q = yield of total trimmings (per cent).
• A = cold carcass weight (pounds).
T = ratio,of backfat thickness to carcass length. -
U = Weight' per unit length of carcass I", average backfat thickness.
 CARCASS YIELDS IN SWINE 33

Experimental The following symbols have been used

in the tables to designate these factors.
As mentioned before, individual car- S—uniformity of backfat thickness.
cass measurements, along with the yield This factor was calculated by
of the various cuts, were obtained on taking the difference between the
708 hogs from five sources. The rela- thickest and thinnest backfat
tionships between the measurements measurements and dividing by
taken and yield of five primal cuts, de- the average backfat thickness.
gree of fatness of the carcass and yield T—ratio of average backfat thickness
of total trimmings are given in tables to carcass length, called the "T"
8-13. The degree of association has been factor. It was determined by
measured by calculating simple and merely dividing the average back-
partial correlation coefficients along fat thickness by the length of
with the simple regression coefficients. carcass.
This was done first by using data from U—the "U" factor. It was calculated
all of the hogs without regard to breed by taking the ratio of the carcass
differences (total) and then by cor- weight to carcass length and di-
recting for breed differences, using viding by the average backfat
variances and covariances within breed thickness.
groups. The correlations and regressions be-
In addition to the simple measure- tween carcass yields and carcass
ments taken, the following factors were weights are given in table 8. On the
calculated and correlated with yield. average within all breed groups, the

Table 12. Relationships Between Loss in Skinning Hams and Carcass Measurements and
Between Loss in Skinning Hams and Carcass Yields

Total Within breed groups

Correlation Regression Correlation Regression
Factors* coefficient coefficient coefficient coefficient
V/B +.471 +.62t +.18t +0.251
V/B.A +.33t '+.09 •••••••••••••••••••••
NUT +.501 +19.111 +.221 +8.781
V/T.A +.401 ••••••••••••••••••
+.151

F/V —.03 —.18 —.26t —1.47t

F/V.A +.161 —.21t

L/V +.541 +3.971 +.261. +1.681

L/V.A +.46t +.201 .....................
Q/V —.09 —.42 —.05 —0.21
Q/V.A —.05 +.03

* Factors:
F = yield of five primal cuts (per cent).
L = index of fat cuts (per cent).
Q = yield of total trimmings (per cent).
V = loss in skinning hams (per cent).
A = cold carcass weight (pounds).
B = average backfat thickness (inches).
T = ratio of backfat thickness to length of carcass.
1 Significant at one per cent level.
 34 TECHNICAL BULLETIN 195

Table 13. Relationships Between Uniformity of Backfat Thickness and Carcass Measurements
and Between Uniformity of Backfat Thickness and Carcass Yields

Total Within breed groups

Correlation Regression Correlation Regression
!:...-Factors* coefficient coefficient coefficient coefficient

8/B —.1127f —.211 —.13661

—.141 —.12t

S/C --.06 —.0081 +.09* +.01264:

S/C.A +.01 +.25t —•••••••••••••••••
S/C.B —.05
S/C.AB —.03 +.22t

F/S +.25t +3.431 +.25t +3.161

F/S.A +.22t ................... +.19t
F/S.B +.17f ..................... +.16t
F/S.AB +.17t +.16f

L/S —.19t —3.121 —.19t —2.75t

L/S.A —.151 ..................... —.121
L/S.B —.07 —.06
L/S.AB —.07 —.06

Q/S —.03 —0.32 —.04 —.42

Q/S.A —.04 —.06
Q/S.B —.10* —.10*
Q/S.AB —.09* —.09*

* Factors:
F = yield of five primal cuts (per cent). A = cold carcass weight (pounds).
L = index of fat cuts (per cent). B = average backfat thickness (inches).
Q = yield of total trimmings (per cent). C = length of carcass (inches).
S = uniformity of backfat thickness.
f Significant at one per cent level. *Significant at five per cent level.

proportion of yield of five primal cuts made, practically no degree of associa-

decreased with an increase in cold car- tion was left. This means merely that
cass weight, and this decrease amount- the heavier hogs were the fatter ones
ed to 0.05 per cent for each pound in- and hence their carcasses yielded a
crease in weight. On the other hand, lower percentage of five primal cuts.
the index of fat cuts increased as the All ,of the correlations and regres-
carcass weight increased, with this in- sions between carcass weight and yield
crease amounting to 0.06 per cent for of total trimmings were quite low, indi-
each additional pound. cating no associations between these
When the backfat thickness was held characters that could be used for any
constant, the degree of relationship be- practical purpose.
tween these characteristics was reduced The similarity between the total cor-
to mere significance in the former case relations and regressions and those from
and to nonsignificance in the latter. within breed groups is quite striking,
When corrections were made on the indicating a high degree of homogeneity
basis of carcass length only, the partial among the different groups in respect
correlations were higher than the sim- to association between carcass weight
ple correlations and in the same direc- and yield. The same general situation
tion. But when corrections for both holds true, as will be shown later, for
backfat thickness and length were the other carcass measurements in rela-
 CARCASS YIELDS IN SWINE 35

tion to yields of the three groups of The index of fat cuts increased mark-
carcass cuts. edly with an increase in backfat thick-
The relationships between the av- ness (seven per cent for each additional
erage backfat thickness and carcass inch of backfat). As with the five pri-
yields are presented in table 9. Backfat mal cuts the relationship between back-
thickness apparently has a high value fat thickness and index of fat cuts
for predicting the yield of five primal remained consistently high when cor-
cuts and total fat cuts. It has accounted rections were made for weight and
for about 40 per cent (r2) of the vari- length of carcass.
ance in the five primal cuts and approxi- Figure 11 is a scatter diagram show-
mately 50 per cent (e) of the vari- ing the relationship between backfat
ance in the fat cuts. thickness and yield of the five primal
As the average backfat thickness in- cuts, using data from all of the 708
creased, the yield of five primal cuts pigs in this experiment. The regression
was reduced (five per cent for each line for the yield of five primal cuts
inch increase in backfat), even when on average backfat thickness is also
carcass weight, length of carcass, or shown. There were no indications of
both were held constant. nonlinearity in the regression, and no

77

76

75

74

73

72
V,

71

70
o .
69

68
-
67

66

65

64
r=— .65
63
b = — 5.22
62 S.E. b = ± 1.58
I I
0.9 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 2.0 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8
Average backfat thickness in inches

Fig. 11. Scatter diagram and regression line of yield of five primal cuts on average
backfat thickness (708 -hogs).
36 TECHNICAL BULLETIN 195

29

28

27

26

25
(per cent of cold carcass weight)

24

23
Index of fat cuts

22

21

20

19

18

17

16

15
r= .75
14
b=+7.31
13 S.E. b = ± 1.67
I I I
09 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 2.0 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8
Average backfat thickness in inches
Fig. 12. Scatter diagram and regression line of index of fat cuts on average
backfat thickness (708 hogs).

adjustments were made for carcass sions indicate that the fatter carcasses
weight or length. yielded proportionally less trimmings.
Figure 12, a scatter diagram which Length of carcass by itself had less
includes all 708 pigs, shows the rela- association with the yield of five pri-
tionship between the index of fat cuts mal cuts, fat cuts, and total trimmings
and average backfat thickness. It also than did backfat thickness (table 10).
shows the regression line of index of The correlations between length and
fat cuts on backfat thickness. This re- total trimmings were nonsignificant,
gression line was rectilinear; no adjust- but those between length and the other
ments were made for carcass weight or two yield factors were for the most
length. part highly significant. When adjust-
The correlations and regressions be- ments were made for carcass weight
tween average backfat thickness and and backfat thickness, the degree of
yield of total trimmings were much relationship was increased between
lower than those dealt with in figures length and yield of five primal cuts and
11 and 12, though all were highly sig- between length and index of fat cuts.
nificant. These correlations and regres- Within breed groups an increase of one
 CARCASS YIELDS IN SWINE 37

inch in the length of the carcass in- alone. Because the T factor (expressed
creased the yield of five primal cuts as a decimal) was such a low figure
by 0.20 per cent and decreased the in- in all cases, the regression coefficients
dex of fat cuts by the same amount. appear to be very high.
The T factor and the U factor, de- The correlations between T and yield
scribed above, have been correlated of five primal cuts are negative, for,
with the yield of five primal cuts, in-- as shown above, a decrease in backfat
dex of fat cuts, and yield of total trim- thickness and an increase in carcass
mings. The results are reported in length each accompanied an increase
table 11. The T factor showed a higher in the five primal cuts and a decrease
degree of relationship to both yield of in the index of fat cuts. Accordingly,
five primal cuts and index of fat cuts a decrease in backfat thickness occur-
than did average backfat thickness ring with an increase in length of car-

77

76

75

74

73
4.
• 72
•CJI
—
0)
71
LA
cM

70

•
-1z) 69

68

•
a) 67

a)
• 66

65

64
r= — .67
63
b = — 156.54
62 S.E. b = ± 1.54
1 I
.025 .030 .035 .040 .045 .050 .055 .060 .065 .070 .075 .080 .085 .090 .095 .100
Ratio of average backfat thickness to carcass length

Fig. 13. Scatter diagram and regression line of yield of five primal cuts on T factor (708 hogs).
38 TECHNICAL BULLETIN 195

cass is reflected in a lower ratio be- lower than correlations between T and
tween the two (the T factor). yield of the five primal cuts or index
Figures 13 and 14 are scatter diagrams of fat cuts.
showing the relationships between the The U factor showed significant cor-
T factor and yield of the five primal relations with yield of the five primal
cuts and between T and index of fat cuts, index of fat cuts, and yield of
cuts. Again the regression lines are total trimmings. However, the degrees
rectilinear. of association were lower than those
Correlations between the T factor involving either backfat thickness or
and yield of the total trimmings were the T factor, except for correlations
highly significant but considerably with total trimmings. There, all three

29

28

27

26

25
(per cent of cold carcass weight)

24

23
Index of fat cuts

22

21

20

19

18

17

16

15

14

13

.025 .030 .035 .040 .045 .050 .055 .060 .065 .070 .075 .080 .085 .090 .095 .100
Ratio of average backfat thickness to carcass length

Fig. 14. Scatter diagram and regression line of index of fat cuts on T factor (708 hogs).
 CARCASS YIELDS IN SWINE 39

measurement factors showed about the value of the factor used to measure
same degree of association. backfat uniformity, the greater the
Table 12 presents correlations and uniformity.
regressions between the loss in skin- All of the correlations reported in
ning hams and carcass measurements table 13 are low even though most of
and between loss in skinning the hams them are highly significant. The fattest
and carcass yields. Data on skinning pigs showed the greatest amount of
hams were collected on only a part of uniformity in the depth of backfat—
the pigs tested (349 pigs) and did not a fact which was responsible for the
represent all of the breed groups (see positive correlation between this char-
tables 1, 2, and 6). acteristic and yield of five primal cuts.
Average backfat thickness was sig- When corrections were made for
nificantly and positively correlated average backfat thickness and carcass
with loss in skinning hams except weight, there was no significant rela-
when corrections were made for differ- tionship between backfat uniformity
ences among breed groups and for car- and index of fat cuts. The same char-
cass weight. The T factor showed posi- acteristic had practically no effect on
tive and highly significant correlations yield of total trimmings. The longer
with loss in skinning hams. An increase pigs showed a tendency toward lack
in the loss from skinning hams was as- of uniformity in their backfat thick-
sociated with a decrease in the yield ness, yet carcass length has accounted
of five primal cuts and with an increase for only a very small part of the varia-
in the index of fat cuts. tion in the uniformity.
The reason for the differences be- During the course of the study a
tween the total correlations and the great similarity was noted between
ones from within breed groups is that average backfat thickness and the
most of the carcasses, from which single measurement taken opposite the
these data were collected, were from spinal process of the seventh rib. To
breed groups yielding fat carcasses. No test this, correlation coefficients were
significant association was found be- calculated between the two:
tween loss in skinning the hams and (1) Total correlation between aver-
yield of the total trimmings. age backfat thickness and back-
Uniformity of backfat thickness was fat thickness at the seventh rib=
studied in relation to the average thick- +0.94.
ness of backfat itself, to carcass length, (2) Within breed groups correlation
and to carcass yields. These correlations between average backfat thick-
are reported in table 13. It should be ness and backfat thickness at
mentioned here that the lower the the seventh rib = +0.92.

IV. RELATIONSHIPS BETWEEN RATE OF GROWTH AND

CARCASS CHARACTERISTICS

Literature project, reported strong associations

among the following characteristics:
D ICKERSON (9), in a study of 578
Poland Chinas, 114 Danish Landrace,
1. rapid increase in weight
2. rapid fat deposition
and 54 Landrace-Poland China cross- 3. low feed requirements
breds from the Iowa swine breeding 4. poor suckling ability
40 TECHNICAL BULLETIN 195

He found a positive correlation of tion- on carcass quality in swine, using

+0.60 or more between rate of gain to one of the groups of hogs included in
225 pounds and the degree of fatness, this study. They found that when al-
and a negative correlation of —0.60 to lowances were made for maintenance
—0.70 between rapid fat deposition and the pigs on a restricted feed intake re-
feed requirements. These correlations quired less feed for gain and had a
and deductions were based on sire and greater tendency to convert this feed
line deviations within the above popu- into muscle and bone rather than fat
lation, particularly within the Poland than pigs full fed. A smaller amount
China group. As a result of the study of nutrients was required to produce
Dickerson makes this statement:
a pound of lean meat than a pound of
"Rapid fat deposition and low feed
fat. These workers suggest that, if this
requirements tended to be caused by
is the case, selection of breeding stock
the same genes. . . ."
on the basis of economy of gain should
On the other hand Dickerson in the
be effective as a means of selecting
same work reported very low correla-
animals that will yield a lean carcass.
tions between rate of gain and yield
Lush (15) reported very low corre-
of lean cuts, yield of fat cuts, and in-
lations between daily rate of gain in
dex of fat when using nonheritable
Danish swine and yield of export ba-
deviations among litter mates.
con, thickness of backfat, thickness of
Blunn and Baker (3), from data on
belly, and body length. The correlations
Duroc Jersey pigs from the Nebraska
between feed per unit of gain and the
swine breeding project, found these
same carcass characteristics were also
rather low correlations:
very low.
1. Depth of backfat and rate of gain from Crampton (7) found no significant
weaning to 112 days of age, +0.167.
2. Depth of backfat and rate of gain from 112
correlation between early rate of gain
days of age to slaughter, +0.285. (eight weeks to 100 pounds) and de-
3. Depth of backfat and total rate of gain gree of leanness of the carcass, nor
from weaning to slaughter, +0.290. between early rate of gain and length
The pigs used in the Nebraska ex- of side in Canadian bacon pigs. Sto-
periment ranged in slaughter weight thart (25), using data from Canadian
from 208 to 255 pounds, but no adjust- bacon pigs, found no correlation be-
ment was reported for differences in tween the maturity index (rate of
the slaughter weight. Also, rather low growth) and carcass excellence.
correlations were found between rate Donald (10) reported that length of
of gain and ham circumference and leg and loin increased as weaning
between rate of gain and length of weight and carcass weight increased,
ham. The authors reported no signifi- but he found no association between
cant genetic correlations between the length of leg or loin and rate of growth
above factors. They state, "These re- or changes in rate of growth. His work
sults with Duroc Jersey swine seem to also showed that thickness of shoulder
indicate less genetic but more environ- fat was negatively correlated with
mental association between rapid gains weaning weight and was unaffected
and fatness than has been found in by rate of growth or changes in the
Poland Chinas (Dickerson). This may rate of growth.
indicate a breed difference in the re- Donald was working with two groups
lation between fatness and rate of of pigs of different genetic origins. In
gain." one group he observed a tendency for
Winters, Sierk, and Cummings (30) thick backfat above the last rib to be
studied the effect of the plane of nutri- associated with fast growth and for
 CARCASS YIELDS IN SWINE 41

thick backfat over the rump muscle their 56-day weights were calculated
to be associated with fast growth in from their earliest post-weaning
the other group. In both groups of pigs, weights by the following formula:
breadth of the "eye muscle" appeared 41
to be independent of growth rate, Actual weight X
changes in growth rate, weaning age in days-15
56-day weight
weight, and carcass weight. Only a
very slight tendency, falling short of 2. Average daily rate of gain from
significance, was found for the "eye weaning (56 days of age) up to live
muscle" to become thicker as the rate weight at the time of slaughter.
of decline in relative growth rate in- 3. Age (in days) at which the pig
creased. reached 200 pounds live weight.
Callow and Kitchen (6) observed 4. Average daily rate of gain from
that as the growth rate of pigs in- weaning (56 days of age) to 112 days
creased, the average iodine number of of age. In the sections to follow, this
growth-rate factor will be called
the backfat decreased, indicating firmer
fat. Callow (5) goes on to explain that the "growth rate during the first
the association between rapid gain and period following weaning" or merely
low iodine number (firmer fat) of the the "growth rate during the first
backfat is due to these facts: (1) the period."
fast-gaining hog builds Most of his 5. Average daily rate of gain from 112
fat from carbohydrates, and (2) the days of age to slaughter weight. This
slow-gaining hog builds his fat mostly will be called the "growth rate dur-
ing the second period."
from fats and oils which tend to pro-
duce a soft pork. 6. Weight at 112 days of age.
7. Live weight at the time of slaughter.
With the exception of 42 pigs on
Experimental which only weaning and slaughter
Growth rate data were available on weights were available, the above
465 hogs from the Minnesota swine growth factors were complete for
breeding experiments and from the each pig. Of the 42, two were from
University of Minnesota purebred the C line of Poland Chinas, 21 were
herds. These hogs constituted a part fall pigs from the Minnesota No. 1 line,
of those used in experiments outlined and 19 were fall pigs of C-1 breeding.
in the preceding sections and included These differences in completeness of
various kinds of breeding listed in growth data are noted in table 14 and
table 14. Each breed group retains its have been accounted for in the analyses
original symbol. These hogs ranged to follow.
from 170 pounds to 280 pounds live Simple and partial correlations were
weight at the time of slaughter and calculated from analyses of covariance
averaged 216.5 pounds. between the above growth-rate factors
The following growth factors and and yield of five primal cuts (F), index
numerical symbols were used: of fat cuts (L), and length of car-
1. Weaning weight. All pigs in the cass (C). Both total and within breed
Minnesota swine breeding project group correlations were used.
were weaned and weights were re- In order to make the above carcass
corded at 56 days of age. Those from characteristics and performance data
the University of Minnesota pure- comparable among the different groups
bred herds were weaned at approxi- in this phase of the study, corrections
mately eight weeks of age but no were made for differences in live
weight was recorded. Therefore, weight at the time of slaughter.
 Table 14. Averages for Carcass Yields and Length and for Growth Rate on 465 Hogs by Breed Groups
Daily rate of gain
Daily rate of Age at
Breed Five pri- Index of Length of Weaning gain-weaning to 200 First Second Weight at
groups No. mal cuts* fat cuts* carcasst weight slaughtert pounds period periodt 112 days
per cent per cent inches pounds pounds days pounds pounds pounds
V 20 71.39 16.82 29.8 30.3 , 1.42 176 1.14 1.64 94
A 32 71.24 16.55 29.7 32.1 1.49 167 1.24 1.74 102
B 4 70.29 16.28 30.5 31.3 1.41 167 1.28 1.55 103
BS 6 68.81 19.43 30.0 38.8 1.52 152 1.39 1.68 117
C, 6 68.32 18.98 29.6 37.5 1.42 174 1.09 1.69 98
C. 2 68.18 23.49 , 30.8 34.0 1.66 166 1.30 1.96 107
C3 7 68.91 18.24 29.5 30.0. 1.47 171 1.05 1.81 89

68 70.81 17.58 29.7 32.9 1.46 171 1.29 1.60 105

70 70.80 17.59 29.7 33.0 1.45 .••••••••

C-M 1 69.99 15.80 28.9 30.0 1.70 160 1.52 1.83 115 -
V-BS-WL 5 70.77 15.72 29.9 37.8 1.80 145 1.72 1.88 134

No. 1 4 68.50 19.58 31.3 30.8 1.28 176 1.32 1.30 105
No. 1 25 70.53 18.59 31.3 34.4 1.36 • •••••••••

No. 2 4 71.00 16.18 31.9 24.8 1.45 173 1.00 1.79 81

1-V 15 69.02 18.37 30.5 44.1 1.65 150 1.54 1.79 131
1-V-1 5 70.56 19.15 30.9 40.8 1.82 148 1.61 2.04 131
V-1-V-1 7 71.21 17.31 30.5 38.0 1.70 152 1.51 1.95 123

1-M 14 68.40 19.54 30.1 47.0 1.61 • 147 1.46 1.81 129
1-1-M 8 70.64 18.42 30.5 39.8 1.69 154 1.38 2.02 117
M-1-1-M 7 70.73 18.06 29.7 45.7 1.66 150 1.38 . 2.01 123

2-M 7 71.34 15.84 30.1 37.7 1.59 159 1.25 1.94 108
M-2-M 24 71.50 16.64 29.7 39.3 1.47 168 1.12 1.77 102

2-V 6 71.18 16.30 30.5 46.5 1.68 152 1.42 1.95 126
V-2-V 6 71.24 16.04 29.8 37.2 1.56 162 1.15 1.97 102

• 2-ML 2 69.91 17.37 31.6 30.0 1.30 178 1.17 1.38 96

2-BS 1 72.18 16.83 30.8 32.0 1.32 160 1.30 1.40 105

* Means adjusted for differences in live weight at the time of slaughter (average live weight = 216.5 pounds). The percentages are based on cold
weight of the carcass dressed packer style.
t Means adjusted for differences in live weight at time of slaughter (average live weight = 216.5 pounds).
 Table 14. Averages for Carcass Yields and Length and for Growth Rate on 465 Hogs by Breed Groups-Continued
Daily rate of gain
Daily rate of ' Age at
Breed Five pri- Index of Length of Weaning gain-weaning to 200 First Second Weight at
groups No. mal cuts* fat cuts* carcasst weight slaughtert pounds period periodt 112 days
per cent per cent inches pounds pounds days pounds pounds pounds
2-1 21 69.81 18.34 31.0 44.4 1.70 150 1.46 1.97 126
2-2-1 4 72.05 17.46 ' 29.6 33.8 1.95 145 1.78 2.19 133
2-V-1 1 69.63 ' 16.30 31.0 58.0 1.44 155 1.25 1.64 128
V-2-1 4 71.99 18.70 30.1 33.8 1.71 155 1.38 2.07 111
1-2-V-1 2 69.92 19.46 30.9 39.0 1.61 159 1.40 1.82 117
V-1-2-V-1 2 72.24 16.37 30.7 35.5 1.44 169 1.19 1.63 102
C-1 3 72.65 17.49 30.5 45.7 1.87 141 1.64 2.21 137
C-1 22 71.50 17.97 30.9 41.0 1.34 .........
PC 8 69.55 20.04 30.0 35.0 1.35 180 1.12 1.54 98
CW 19 67.13 23.36 29.0 32.7 1.29 192 .99 1.48 88
DJ 25 68.97 21.37 29.5 33.4 1.39 . 174 1.17 1.57 99
PC-1 4 70.23 18.84 28.9 26.0 1.24 202 .86 1.46 74
PC-2 5 71.48 16.80 29.3 29.6 1.21 201 1.02 1.33 86
PC-3 • 6 70.17 16.73 29.0 _ 31.5 1.15 212 .63 1.43 67
PC-4 6 72.61 14.84 29.3 28.2 .97 234 .64 1.13 64
CW-1 7 68.40 21.11 29.2 24.7 1.29 200 .89 1.52 74
CW-2 7 70.18 18.75 29.0 28.6 1.11 219 .98 1.16 84
CW-3 8 70.11 18.77 28.8 29.9 1.07 225 .63 1.28 65
CW-4 8 72.19 17.15 28.6 30.5 .88 257 .62 .99 65
DJ-1 5 69.68 20.86 29.3 25.4 1.34 185 .87 1.64 74
DJ-2 5 69.40 19.81 29.2 26.6 1.17 208 .91 1.30 78
DJ-3 6 68.87 19.21 28.7 26.0 1.04 234 .55 1.25 57
DJ-4 6 . 71.52 17.02 29.4 26.0 .87 272 .56 .99 57
Total 465 70.35 18.22 29.9 35.0 1.43 175 1.19 1.65 101
* Means adjusted for differences in live weight at the time of slaughter (average live weight = 216.5 pounds). The percentages are based on cold .
weight of the carcass dressed packer style.
t Means adjusted for differences in live weight at time of slaughter (average live weight = 216.5 pounds).
- 44 TECHNICAL BULLETIN 195

The above measures of growth rate, yield of the five primal cuts. When
along with averages for yield of the breed differences were eliminated, the
five primal cuts, index of fat cuts, and hogs gaining fast from weaning to
carcass length, are given for the differ- slaughter tended to yield carcasses
ent breed groups in table 14. Breed with a low proportion of five primal
differences were highly significant for cuts. But when additional adjustments
all of the factors, even when the above were made for slaughter weight, just
adjustments were made. the opposite relationship appeared to
The simple and partial correlations be true. Not until corrections had been
in table 15 indicate the degree of rela- made for differences due to slaughter
tionship between the growth-rate fac- weight and breed groups, was the cor-
tors studied and yield of the five primal relation significant between age at 200
cuts. Most of the correlations are non- pounds and yield of the five primal cuts.
significant and all are quite low-even Under these circumstances, indica-
those that show significance. Live tions were that the fast-growing pigs
weight is negatively correlated with from birth to 200 pounds tended some-
yield of the five primal cuts to ap- what to produce good carcasses. Daily
proximately the same degree as is car- rate of gain from weaning to 112 days
cass weight. of age, daily rate of gain from 112 days
Within weight classes and breed to slaughter, and 112-day weight held
groups, weaning weight showed a sig- no relationship to the yield of the five
nificant and positive correlation with primal cuts.

Table 15. Simple and Partial Correlations Between Yield of Five Primal Cuts and Rate of Growth
Within Within
Factors* Total breed groups Factors* Total breed groups

F/1 .00 +.03 F/4.17 +.05 +.06

F/1.2 +.03 +.05 F/4.57 -.01 +.07
F/1.7 +.04 +.14t
F/1.27 +.02 +.13t F/5 -.01 -.10
F/5.7 +.08 +.09
F/2 -.07 F/5.4 -.01 -.09
F/2.1 -.08 --.1 F/5.47 +.07 +.08
F/2.7 +.04 +.14t
F/2.17 +.03 F/6 -.02 -.04
F/6.7 +.03 +.10
F/3 +.06 +.08 F/6.5 -.01 -.02
, F/3.7 -.01 F/6.57 -.03 +.09

F/4 .00 -.04 F/7 -.32f -.37f

F/4.1 +.02 -.04 F/7.1 -.32f -.39f
F/4.7 +.04 +.08 F/7.2 -.31f -.38f
F/4.5 .00 -.02 F/7.12 -.31f -.40t

* Factors:
F = yield of five primal cuts in per cent of the cold carcass weight.
1 = weaning weight (56 days of age).
2 = daily rate of gain from weaning (56 days) to slaughter weight.
3 = age (in days) at the time the pig reached 200 pounds.
4 = daily rate of gain from weaning (56 days) to 112 days of age.
5 = daily rate of gain from 112 days of age to slaughter weight.
6 = weight at 112 days.
7 = live weight at the time of slaughter.
Significant at one per cent level.
*Significant at five per cent level.
 CARCASS YIELDS IN SWINE 45

Table 16. Simple and Partial Correlations Between Index of Fat Cuts and Rate of Growth
Within Within
Factors* Total breed groups Factors* Total breed groups
L/1 -.02 +.04 L/4.17 -.08 -.07
L/1.2 -.03 .00 L/4.57 -.03 -.07
L/1.7 -.06 -.08
L/1.27 -.02 -.08 L/5 -.01 +.18f
L/5.7 -.10* -.02
L/2 +.01 +.19f L/5.4 +.02 +.17t
L/2.1 +.03 +.18f L/5.47 -.06 -.01
L/2.7 -.10* -.07
L/2.17 -.08 -.07 L/6 -.04 +.08 ,
L/6.7 -.08 -.08
L/3 -.01 -.16f L/6.5 -.04 - +.04
L/3.7 +.06 +.06 L/6.57 -.03 -.08

L/4 -.04 +.06 L/7 +.30f +.44t

L/4.1 -.05 +.04 L/7.1 +.31f +.44f
L/4.7 -.09 -.08 L/7.2 +.32f +Alf
L/4.5 -.05 -.02 L/7.12 +.32f +.41f
* Factors:
L = index of fat cuts in per cent of the cold carcass weight.
1 = weaning weight (56 days of age).
2 = daily rate of gain from weaning (56 days) to slaughter weight.
3 = age (in days) at the time the pig reached 200 pounds.
4 = daily rate of gain from weaning (56 days) to 112 days of age.
5 = daily rate of gain from 112 days of age to slaughter weight.
6 = weight at 112 days.
7 = live weight at the time of slaughter.
f Significant at one per cent level. *Significant at five per cent level.

Table 17. Simple and Partial Correlations Between Carcass Length and Rate of Growth
Within Within
Factors* Total breed groups Factors* Total breed groups
C/1 +.35f +.25f C/4.17 +.35f +.11*
C/1.2 +.20f +.19f C/4.57 +.31f +.13f
C/1.7 +.34f +.11*
C/1.27 +.24f +.11:f: C/5 +.46t +.32f
C/5.7 +.38f +.03
C/2 +.44f +.38f C/5.4 +.25f +.27f
C/2.1 +.34f +Mt C/5.47 +.14f +.02
C/2.7 +.34f +.04
C/2.17 +.22f +.03 C/6 +.47f +.33t
C/6.7 +.47f +.15f,
C/3 -.51f C/6.5 +.27f +.28f
C/3.7 -.47f C/6.57 +.32f +.15f

C/4 +.45f +.29t C/7 +.48f +.64f

C/4.1 +.34f +.23f C/7.1 +.48f +.61f
C/4.7 +.46f +.14f C/7.2 +.40f +.55t
C/4.5 +.24f +.23f C/7.12 +.41f +.54f
* Factors:
C = length of carcass (inches).
1 = weaning weight (56 days of age). •
2 = daily rate of gain from weaning (56 days) to slaughter weight.
3 = age (in days) at the time the pig reached 200 pounds.
4 = daily rate of gain from weaning (56 days) to 112 days of age.
5 = daily rate of gain from 112 days of age to slaughter weight.
6 = weight it 112 days.
7 = Hire weight at the time of slaughter.
t Significant at one per cent level. *Significant at five per cent level.
46 TECHNICAL BULLETIN 195

In table 16 are given the simple and in table 17. In general, rapid rate of
partial correlations between the same growth during early life up to 112 days
growth-rate factors cited above and of age tended to increase the length of
the index of fat cuts. Apparently wean- carcass even when this length was cor-
ing weight was not related to this rected for differences among breed
carcass characteristic. Total rate of groups and in slaughter weight. Aver-
gain was positively correlated with in- age daily rate of gain from weaning to
dex of fat cuts within breed groups slaughter weight and rate of gain from
until adjustments were made for dif- 112 days to slaughter had no relation-
ferences in slaughter weight; then the ship to carcass length within breed
relationship became nonsignificant. groups and within slaughter weight
Again, after corrections were made for classes. Carcass length increased with
live weight, there was no association an increase in the slaughter weight.
between age at 200 pounds and index Figures 15, 16, 19, 20, 21, and 22 show
of fat cuts. the breed group means for yield of the
No significant correlation existed be- five primal cuts and index of fat cuts
tween rate of gain immediately follow- (both corrected for differences in live
ing weaning and fatness of the car- weight at the time of slaughter) in re-
casses. An increase in the rate of gain lation to the growth rate factors dis-
after 112 days of age tended slightly cussed above. Adjustments have also
to increase the degree of fatness, but been made to a common slaughter
not when differences between breed weight for (1) average daily rate of
groups and weight classes had been gain from weaning to slaughter, and
taken into account. As with weaning (2) average daily rate of gain from
weight and early rate of gain, the 112 days of age to slaughter weight.
weight at 112 days of age showed no Many of the closely, related breed
relationship with index of fat cuts. The groups, especially the crossbreds, have
index of fat cuts was increased with been recombined into larger groups and
an increase in slaughter weight. indicated by the lines used in the cross-
The effects of these growth rate fac- ing combinations. The C1, C2, and C3
tors on length of carcass are reported lines of Poland Chinas, which were

Table 18. Partial Correlations of Daily Rate of Gain from Weaning to Slaughter Weight
with Yield of Five Primal Cuts and with Index of Fat Cuts, Within Breed Groups

Breed group No. F/2.7* L/2.7f

52 +.16 +.18
70 +.274: —.17
Minn. No. 1 25 +.33 —.454:
4 +.51 —.48
12 —.01 +.03
26 —.11 .00
Outbred DJ 30 —.08 —.20
Crossbreds:
78 —.12 +.01
46 +.11 —.15
25 +.33 —.11
9 +.06 +.70

* Correlation coefficients between average daily gain from weaning (56 days) to slaughter weight
and yield of five primal cuts with slaughter weight held constant.
t Correlation coefficients between average daily gain from weaning (56 days) to slaughter weight
and index of fat cuts with slaughter weight held constant.
4:Significant at five per cent level.
 CARCASS YIELDS IN SWINE 47

74 25

73 24
0P9-4 cd
OCw.f '
;WC 26'
-•
72 23
DJ 4 P&20. z•Pi C•I
0 0 0
• 71 0 v-es•wt. '`‘C)0• 22
05
60.7
r.
70 C452 c"
o x 9,3 21 4. 3..
• cL.
E °D1•2
•r. 0 69 DJ -30 x 20 2.o
u CPPI
DJZ
0 72 XBS n
X DJ -3
3 68 19 g
)(
" ir
O L
c; 2
„ X
67 I( X c-s 18 `42
Xv
57
. ‘.•_, Ci p X2 ci1 2.
o 66 17
0. PC ZX Xv
•z XA
X X.
65 0= Five primal cuts - 16
X
X = Fat cuts
64
' 15

11,11111111111111
22 24 26 28 30 32 34 36 38 40 42 44 46 48 50 52 54 56 58
Weaning weight in pounds

Fig. 15. Mean carcass yields for each breed group as related to its mean weaning weight. Yield
of five primal cuts and index of fat cuts have been adjusted for
differences in slaughter weight.

74 25

73 24
OPC,
X Cc
OCW
72 23
ON 4 OPC -2 OCh, 0v 0A02 M 02 v

CW PC •D '10,
"
f,s
8j
- ov.„, Ov eis
22

0:-/ 21
Oi 4.
"
G-
"4PC 0
0 ,
Xc
022-3 Ft X ODJ 20 8
XL/J-2 083 0
0
.
XDJ,
CW1X XCw.2 XPC /
O CW/

x. • X,
19 5
2
X.-
Cv40 x c,
Xc 18 471
Xc XV,/
Xci X 21 2.
17
pc ix X Pc - X. xA
Z"-
a X X•2 X2, X2 V
0= Five primal cuts 16
Xv
X= Fat cuts
64 15
X Pc
I 1. l I I 1 I 1 1 1 1 1 1 1 1 I
.70 .80 .90 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 2.0 2.1 2.2 2.3 2.4 2.5
Average daily gain in pounds-weaning to slaughter weight

Fig. 16. Mean carcass yields for each breed group as related to its mean daily gain from
weaning to slaughter. The factors have been adjusted for differences in slaughter weight.
48 TECHNICAL BULLETIN 195

very similar, have been grouped to- at slaughter. Each dot represents an
gether (Ci, 2, 3). All of the pigs used in individual pig; none of those used in
the self- and restricted-feeding trial the self- and restricted-feeding trial
have been separated by breed and lot have been included.
in order to observe the combination Each circle was drawn to enclose the
effects of breeding and plane of nutri- limits in the scatter of each breed
tion. group indicated. It must be understood
Figure 17 is a scatter diagram show- that only the extremes were taken into
ing the relationship between yield of consideration in drawing the circles
the five primal cuts and average daily and the center of each circle does not
rate of gain from weaning to slaughter necessarily represent the group mean.
weight. Both factors have been cor- Figure 18 is based on the same plan
rected for differences in live weight as figure 17 but shows the relationship

78

77

76

75

74

73

72

71

70

69

68

67

66

65

64

0.8 0.9 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 2.0 2.1 2.2 2.3
Average daily gain in pounds—weaning to slaughter weight

Fig. 17. Scatter diagram showing relationship of yield of the five primal cuts to rate of gain
from weaning to slaughter. Both factors have been adjusted for differences in slaughter
weight. Circles enclose the limits of the breed groups indicated (392 hogs).
 CARCASS YIELDS IN SWINE 49

of the index of fat cuts to daily rate considerable overlapping occurred be-
of gain from weaning to slaughter tween other breed groups.
weight. The same pigs have been used Table 18 has been prepared to test
and the same breed groups represented. the differences in the associations be-
By studying both of these diagrams, tween growth rate and carcass yields
along with figure 16, one can readily within the various breed groups. The
see that certain breed groups were yield of five primal cuts and the index
quite different from one another in of fat cuts have been correlated with
both growth rate and carcass yield. average daily gain from weaning to
Also, carcass yield was not necessarily slaughter, with adjustments made for
correlated with growth rate between differences in slaughter weight. Only
different genotypes. On the other hand, two statistically significant correlation

29

28

27

26

25.

24
(per cent of cold carcass weight)

23
Index of fat cuts

22

21

20

19

18

17

16

15

14

13

1 1 1 1 1 1 1 1•1•1 1 1
0.7 0.8 0.9 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 2.0 2.1 2.2 2.3
Average daily gain in pounds—weaning to slaughter weight

Fig. 18. Scatter diagram showing the relationship of the index of fat cuts to rate of gain from
weaning to slaughter. Both factors have been adjusted for differences in slaughter weight.
Circles enclose the limits of the breed groups indicated (392 hogs).
50 TECHNICAL BULLETIN 195

74 25

73 24
CW-4
2-2-/
0
0. 23
72
DJ.4

20
VA
0
6 '6 2 0

V.135-.L 22 -G-
0 0V-2-i
S:
6 xp, ' P
, 1 PC -3 C W-2
o s.v
0 DJ.I CW.,X"
' 0 0 0 CW -3 21
0/, ,0, X
0j.,
Dr, DJ•2
C,„ 0 0
X DJ PC DJ-2 D63
-. BS ox

c,.0 Q., 0,3

Xis 0
PC -I CW-2 CW-3 X
'-..
X X X
Ct4
X /-V
0 18 D
V2.1
2.IX
X CW -4 SO
x x2.2, DI-4
X
V PC -2 PC -3 X 17
A X X X
2-v X •Z
X X X 16
65
0= Five primal cuts -
PC -4
X= Fat cuts 15
64
X

I I I I I I I II I I I I I
130 140 150 160 170 180 190 200 210 220 230 240 250 260 270 280 290
Age in days at 200 pounds

Fig. 19. Mean carcass yields for each breed group as related to its mean age at 200 pounds.
Yield of the five primal cuts and index of fat cuts have been adjusted
for differences in slaughter weight.

74 25

73 24
0
oci
X c.
72 0.•.
0 23
OW4 Ow. 6 26 6 6, 177
a, 71 22 9,
Os-es-vs.
*zr), X
x cw 0C., Os
3 c, 70 n 21 -;-
.13 '6DJ
OPc
o o.
0012
E n
• o 69 Ow 3 PC. X X67); 20 0
0. X 01.2 x., Oes 0
.
CD :2 0CW-I u" Xis
19 t:
^
4'. 3 68
X c.2 Xvm
o 0 00
t 67 0cw
CXX
X2.2 18 LI a
Xc.1 Xiii
>-
66 DJ /X 17
XV
0. X Pc •2 XPt .2
XA

65
X•I X2 n 0= Five primal cuts 16
xv"w` X = Fat cuts
64 15
Xccc

II II 1 1 1 1 1 1111111
0.4 0.5 0.6 0.7 0.8 0.9 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 2.0 2.1 2.2 2.3
Average daily gain in pounds-weaning to 112 days

Fig. 20. Mean carcass yields for each breed group as related to its mean growth rate from
weaning to 112 days. Yield of five primal cuts and index of fat cuts have been
adjusted for differences in slaughter weight.
 CARCASS YIELDS IN SWINE 51

74 25

73 24

Xc w
Ocr,4 23
72
Ow-4 OPC4-2 OV 02-m
OA 02,
4-• 71 22
c▪ n OC Ov-es-wc

Ocw, )C9;<N 0.-v 02-$

ia 70
Owa P".4)1CY".1 21 4.
o OP" 0
OW-2
E P,X0DJ
X
20 2T4
• o 69 Di 30 ZFIal 2 Oes
OCW•1 Xes
XDJ-3
68 19
XL11-2 Xtw.3 XPC Xem
15 -
X.
o2
'CI
•5 67 0"
X2-I 18
Xc X V-2-/ 2.
20
a
. 66 §ty; XPc XPt-3Xv
17
XA
X8 *2 X 2-Ii X2,
65 o = Five primal cuts — 16
X v-es-wL
X= Fat cuts
64 15
X Pc-4
1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
0.9 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 2.0 2.1 2.2 2.3 2.4 2.5 2.6
Average daily gain in pounds-112 days to slaughter weight
Fig. 21. Mean carcass yields for each breed group as related to its mean growth rate from 112
days to slaughter. All three factors have been adjusted for differences in slaughter weight.

74 25

73 24
Oa -+ Oc ,
X cw
OCw -4
72 0Z2
, 23
OD/ 4 OP
' 0, 200,Pi 02-v

71 0.2 22 —
—c OC 0V vs Wt. -a
Os
N X Oa
*c7, • 0C 2
•
u
70 DJ-I Oi ri02, 21 (c.

"13 R ODJ•2 o
.E_ g 69 20 0
^
Ow-e XDJ•2 0es

X DJ-3.
OCW-/ Xes n
`4-
,- 68 19 g.
O 0 XCW-3 XPC XCW•2 Xcvi 2
-o X 1-v
OCW
67 18
X z, 2.
XV.2
Xc 2 2 IX XC-I
0.
XCW-4
66 AN 4 17
XPC -3 XPC -2XV
XA

X.2 BXX211 X2,

65 16
v Bs wi.X 0 = Five primal cuts —
64
X = Fat cuts 15
XPC -4

III I I I I I 1 I I I I
40 50 60 70 80 90 100 110 120 130 140 150 160 170 180 190
Weight in pounds at 112 days
Fig. 22. Mean carcass yields for each breed group as related to its mean weight at 112 days.
Yield of the five primal cuts and index of fat cuts have been adjusted
for differences in slaughter weight.
52 TECHNICAL BULLETIN 195

coefficients appeared: a positive asso- fat cuts in the Minnesota No. 1 line.
ciation between rate of gain and yield For the most part, the relationships be-
of five primal cuts in the C line of tween growth rate and carcass yields
Poland Chinas, and a negative associa- were not significant, even when each of
tion between rate of gain and index of the groups was considered separately.

V. USE OF THE T FACTOR TO PREDICT THE YIELD OF THE

FIVE PRIMAL CUTS ,
A FTER ALL of the data had been
collected for the studies reported in
cluded those from inbred Poland China
lines (M, V, A, and C lines), from
Part III, three additional groups of Minnesota No. 1 and No. 2 lines, and
hogs from the Minnesota swine breed- from crossbred groups where these in-
ing project were slaughtered. The same bred lines had been used.
procedures as before (at Wilson Pack- Table 19 gives the actual and pre-
ing Company of Albert Lea, Minne- dicted yields of the five primal cuts,
sota) were used and the same cut-out the differences between these yields,
data and carcass measurements were and the expected errors by slaughter
collected. groups and breed groups within slaugh-
From these data the T factors (see ters. For the most part, the yields from
page 33) were calculated in order to hogs in Groups I and III were predicted
predict the yields of the five primal within the limits of error. The pre-
cuts, and these predictions were then dicted yields for hogs in Group II were
compared with the actual yields. This all higher than the actual yields and
comparison was made to see how ac- beyond the limits of error. The only
curately the T factor could be used to justifiable explanation for this dis-
predict carcass yields on hogs other crepancy is that the carcasses from
than those from which the original re- this group were probably cut into the
lationships were determined. wholesale cuts somewhat differently
The three slaughter groups were as from those of other slaughters. This
follows: could easily occur with changes in de-
Group I consisted of 83 head killed mand for pork products.
in the fall of 1948, including hogs from The necessity for the use of consist-
the M line of Poland Chinas, the Min- ent procedures in cutting carcasses has
nesota No. 1 line, and crosses between been 'borne out in the authors' experi-
the Minnesota No. 1 line, Minnesota ence before, when trying to compare
No. 2 line, and inbred lines of Poland carcass yield data from different pack-
Chinas. ing plants. From those experiences it
Group II was made up of 45 hogs was found impossible to make such
slaughtered in the spring of 1949, in- comparisons. Carcass cutting is an art
cluding hogs from the Minnesota No. 1 in itself, and variations in procedure
line and experimental hogs. The latter are important trade secrets.
were used in a feeding trial in which An analysis of variance of differences
Lots 1 and 3 and Lots 2 and 4 consti- between the predicted and actual yields
tuted the two important groups as far of the five primal cuts, using the data
as treatment was concerned. from the three slaughters, showed a
Group III, composed of,144 hogs, was highly significant difference (F=7.08)
slaughtered in the fall of 1949 and in- between slaughter groups and no sig-
 Hogs Slaughtered in the Fall
Table 19. A Comparison of the Actual Yields of Five Primal Cuts with the Predicted Yields of Five Primal Cuts from
of 1948, Spring of 1949, and Fall of 1949, Using the T Factor for Prediction
Difference in Average
Actual yield predicted and difference in
Average predicted and
cold of five Predicted actual yields- Expected
primal yield of five group ay. error for actual yields-
Slaughter Breed carcass indiv. basist:
weight cuts* No. primal cuts* basis the group-
groups groups
per cent per cent per cent per cent per cent
pounds
68.84 4 70.86 +2.02 +0.77 +2.09
I-Fall. M 148.0
69.21 9 69.79 +0.58 +0.51 +1.15
1948 Minn. No. 1 153.8
70.48 6 69.76 -0.72 +0.63 +1.50
. 1-2 151.5
70.22 32 69.94 -0.28 +0.27 +0.97
1-PC 151.6
71.11 12 70.98 70.13 +0.44 +1.14
2-PC 140.4
70.30 19 70.71 +0.41 +0.35 + 1.08
- 1-2-PC 156.9
69.10 1 70.40 +1.30 4-1.54 +1.30
3-line cross (PC) 144.0
70.20 83 70.28 +0.08 +0.17 +1.13
Total-Group I 151.2
143.6 69.47 14 70.24 +0.77 +0.41 +1.61
II-Spring, Lots 1 and 3
143.6 67.21 13 68.97 +1.76 +0.43 +1.92
1949 Lots 2 and 4
68.71 10 70.67 +1.96 +0.49 +1.99
Minn. No. 1 (NC Sta.) 149.3
1 141.9 69.53 8 70.46 +0.93 +0.54 --I-1.16
Minn. No. 1 (SE Sta.)
144.6 68.66 45 70.01 +1.35 +0.23 +1.70
Total-Group II
160.0 69.66 1 71.30 +1.64 +1.54 +1.64
III-Fall, M
149.1 70.40 4 70.49 +0.09 +0.77 +1.02
1949 V
136.3 71.66 16 70.82 -0.84 +0.39 +1.42
A
144.4 70.85 15 71.71 +0.86 +0.40 +1.10
C
150.3 69.23 19 70.61 +1.38 4-0.35 +1.78
Minn. No. 1
134.8 71.76 9 , 71.74 -0.02 +0.51 +0.95
Minn. No. 2
139.6 71.18 19 71.13 -0.05 +0.35 +0.96
1-PC
145.3 70.18 37 70.36 +0.18 +0.25 +0.89
1-2-PC (inbred sires)
140.6 70.98 19 71.65 +0.67 +0.35 +0.98
1-2-PC (crossbred sires)
137.3 70.66 2 70.97 +0.31 +1.09 +0.43
1-2
155.8 71.31 3 71.30 -0.01 4-0.89 +0.59
2-PC
143.2 70.66 144 70.98 +0.32 +0.13 +1.11
Total-Group III
* Per cent, based on cold weight of the carcass dressed packer style.
1
I Expected errors calculated as follows: - X 1.54.
4:Standard error of estimate + 1.54.
54 TECHNICAL BULLETIN 195

nificant difference between breed indication that length, weight of car-

groups within slaughters (F=1.11). cass, or average backfat thickness
However, on further examination of played any significant part in account-
table 19 it would appear that the pre- ing for the deviations from the regres-
dicted yields of the carcasses from the sion line. There was some indication
Minnesota No. 1 line and from the M that breeding was an influencing factor
line of Poland Chinas deviated from in this respect, but the data were in.-
the actual cut-out to a greater extent sufficient to establish separate regres-
than any of the other groups. This sions for each group or even for groups
might be due to the fact that these two that deviated from the mean line to
lines represented the extremes in the greatest extent.
type—the pigs from the M line were Correlations were low between the
the shortest in body length and those T factor and yield of five primal cuts
from the No. 1 line were the longest. calculated separately, using all the data
On the other hand, when the data available on carcasses from the Minne-
in the scatter diagram showing the re- sota No. 1 line and M line. That for
lationship between the T factor and the M line was +.17 (nonsignificant),
yield of five primal cuts (figure 13) and for the Minnesota No. 1 it was —.31
were analyzed further, there was no ‘(significant at the 5 per cent level).

DISCUSSION OF THE RESULTS

T HE EFFECTS of breeding on car-

cass composition in swine are quite
yielded superior carcasses compared
with hogs selected from the regular
apparent from the results given in market run and with outbred hogs
Part I. Real differences between the from three of the most popular breeds
various test groups existed in the yield used today. One group from an outside
of the five primal cuts and index of source (the Schechter herd) also yielded
fat cuts as well as the various cuts very good carcasses, but it should be
comprising these two classes. Real dif- remembered. that they were all Minne-
ferences also existed between groups sota No. 1 top crosses.
in relation to the carcass measurements It would be difficult to say what was
taken. the exact breeding of the hogs from
In actual magnitude the percentage the market runs, but they appeared to
differences in yields of the various cuts be of mixed breeding (either grades or
are small, yet when- one considers that crossbreds) where the more popular
several thousand hogs are slaughtered breeds had been used; i.e., Duroc
and processed every day, by our pack- Jersey, Poland China, Chester White,
ing plants, one per cent variation in Spotted Poland China, and Hampshire.
the five primal cuts or fat cuts can Some of the poorest carcasses came
amount to a great deal in profit or loss. from a few of the inbred Poland China
In addition, a difference of one per cent lines of the Minnesota project, but
or less in average yield seems to be these lines have since been discon-
sufficient in separating most of the tinued in favor of better performing
breed groups studied. lines (A, V, C, and B lines) which pro-
Most of the groups of hogs from the duced good carcasses in these tests. An
Minnesota swine breeding project exception is the M line, which is being
 CARCASS YIELDS IN SWINE 55

continued because of its extremely primal cuts they were among the low-
high degree of inbreeding (Fx=.80) est groups studied. The outbred Poland
even though its performance and car- Chinas were fairly good in yield of the
cass qualities are not up to par with five primal cuts but fatter than most
the other Poland China lines. When of the inbred lines of Poland Chinas.
this line is crossed with other Minne- It is acknowledged that the groups of
sota lines, the carcass yields and quality outbreds may not represent their re-
are markedly improved (see table 3 spective breeds in their entirety, yet
and figures 4-7). Line crosses within they were taken as typical samples
the Poland Chinas, especially those in- from herds developed by a continuous
cluding the M line, did not yield par- system of outcrossing in which breed-
ticularly outstanding carcasses. ing stock had been used fiom a number
The best carcasses, when yields and of sources within each breed.
quality of the meat were taken into Even though yield of the five primal
consideration, came from the crossbred cuts was found to be significantly cor-
groups. Even one group of crosses be- related with the degree of leanness of
tween Poland China lines (V-BS-WL) the carcass (Aunan and Winters, 1) it
produced outstanding carcasses. should be pointed out that yield data
Those from the crossbreds were not alone are quite inadequate in apprais-
the best on the basis of the yield data ing carcass quality in swine. There is
and measurements alone because, in an additional need for standard technt-
most cases, they showed intermediacy cal procedures which will readily meas-
between the two parental lines in these ure the internal characteristics of the
respects. However, they were better carcasses without mutilation to the
than any one of the parental lines used saleable cuts and which can be applied
because of the combination of traits to large numbers within a reasonable
exhibited. length of time if further improvement
As was brought out before whenever in pork quality is desired.
the Minnesota No. 1 line was used in Improvement through breeding and
a cross, the length of the carcass, the feeding can go only so far unless some
yield of bacon, and the quality of accurate means is provided for meas-
bacon were particularly increased over uring what is really wanted. The per-
that of the other line. Whenever the centage yield of the valuable cuts is a
Minnesota No. 2 line was used, the desirable measure but not the whole
yield of loin and the thickness of lean story, because a wasty carcass with a
were increased and the amount of ex- low yield of the primal cuts is no better
cess fat was markedly reduced; and than a high-yielding carcass from which
whenever one of the Poland China the primal cuts are not of the desirable
lines was used, the yield of ham was quality.
increased. The following examples illustrate the
The carcasses from hogs of 1-2-V, above weaknesses:
2-1, and C-1 breeding were the most The outbred Duroc Jerseys, the group
outstanding ones in the opinion of those in this study which produced the high-
handling them at the time of collecting est percentage of bellies, also produced
these data, yet that fact is not entirely the poorest quality of bellies because of
brought out by yields alone as calcu- extremely high content of fat and low
lated above. amount of lean. This high yield of bel-
The fattest carcasses came from the lies was also reflected in a higher yield
outbred groups of Chester Whites and of five primal cuts than was deserving
Duroc Jerseys, and in yield of the five of the group if the yield of primal cuts
 56 TECHNICAL BULLETIN 195

is to be used exclusively as the means ously to slaughter) and Lot 3 (restricted

of estimating carcass excellence. feeding to 125 pounds followed by
The observation was that the 1-2 full feeding to slaughter), yet the
crossbreds produced carcasses that were latter group produced less proportional
best in quality of meat, but there is weight in fat cuts. By full feeding up
no way of detecting this fact from the to 125 pounds followed by restricted
yield figures. Carcasses with a high feeding to slaughter (Lot 2), the yield
yield of shoulder and low yield of ham, of the five primal cuts was -increased
belly, or loin will show as high a yield _ and the fat cuts decreased. But this in-
of five primal cuts as the better car- crease in lean cuts and decrease in
casses where the shoulder yield is low fat cuts was not as severe as when
and other cuts high. restricted feeding was used during the
The fact that the Minnesota No. 1 entire period (see table 6).
pigs and their crosses produce a higher These results are not in keeping with
amount of internal fat (leaf fat) tends those of McMeekan and Hammond (21
to make it appear from the fat indexes and 22) but there is no reason that they
that their carcasses were actually fatter should. Pigs used in their study were
than would be indicated by the amount subjected to the various treatments
of subcutaneous fat. Hogs from Lot 4 from birth through a very critical pe-
of the self- and restricted-feeding trial Hod of growth,'while this trial was not
were some of the highest yielding in started until the pigs were about 80
the study, yet their carcasses were soft days old.
and watery and showed too high a pro- Another point of difference is that
portion of bone. McMeekan and Hammond fed their
Davidson et a/. (8) found that the pigs to follow definite growth curves
hog carcass had to be cut and appraised so that Lots 2 and 3 would reach 200
from the appearance of the internal pounds at the same age. The poorest
characters, some of which could not carcasses and the ones which contained
be accurately evaluated by measure- the most fat came from the group stunt-
ment alone. Some of the external char- ed during early life and then fed for
acters also could not be evaluated rapid gains during the latter phase (Lot
simply by measurement. These workers 3). They considered that their best car-
set uri standards for optimum backfat casses came from the group fed for
thickness in recognition of the fact that rapid gains early in life and then re-
underfinished carcasses lacked good stricted in order to minimize the amount
eating and keeping qualities, of fat increase. The poorest carcasses in
The results of the self- and restricted- the above trial came from Lot 1 (too
feeding trial show that carcass yields fat) and from Lot 4 (too thin and soft).
can be altered by subjecting similar The fact that the restricted pigs re-
genetic materials to different environ- quired less feed for growth and that the
mental conditions. By restricting the feed was converted into more lean than
feed intake to three per cent of the fat has been brought out in a preceding
body weight (Lot 4) instead of allow- section and reported by Winters, Sierk,
ing the pigs to eat all they wanted and Cummings (30).
(Lot 1), the yield of the five primal The effect of the different levels of
cuts was increased 2.4 per cent and the feeding on the three breeds of hogs used
fat cuts were reduced 3.6 per cent. is quite interesting. Differences between
The trial results indicated' no differ- breeds in yield of the five primal cuts
ence in the yield of five primal cuts are not significant even within lots, and
between Lot 1 (full feeding continu- the breeds did not tend to stay in the
 CARCASS YIELDS IN SWINE 57

same order with different treatments. Even though the correlations indi-
However, this interaction was not sta- cated less effect from length than from
tistically significant. On the other hand, backfat thickness on yields of five pri-
the Poland Chinas consistently yielded mal cuts or fat cuts, the importance of
less fat than either of the other two length of carcass should not be under-
breeds, regardless of the method of estimated to the same degree in the
feeding (figure 10). final appraisal of carcass utility. In-
In practically all groups the heavy creased carcass length accomplishes two
pigs at the time of slaughter yielded things of value which might be cov-
, fat carcasses with a low content of the ered up to varying degrees in the total
five primal cuts. This fact was due in yield figure:
part to the fact that the heavy hogs (1) Length will be reflected in longer
had reached a later stage of develop- bacons which will yield a higher per-
ment—fat tissue was increasing at a centage of sliced bacon, because usually
faster rate than lean tissue. The degree the same amount of waste from bacon
of association between weight and fat- ends is produced in the slicing process
ness was relatively low (r = +0.40), regardless of the length of the slab;
suggesting that variation still existed and (2) length is also reflected in a
where certain individuals and especial- longer loin which in turn will yield a
ly certain breed groups could be carried higher proportion of chops and roasts
to heavier weights than others without in the high-price bracket.
danger of decreasing the value of the The T factor or backfat thickness
carcass. alone should have greater value in pre-
On the other hand, there was still dicting the aveiage carcass yields from
enough association between weight arid groups of carcasses than from indi-
fatness to indicate the need for making vidual ones, for then the errors of esti-
adjustments for differences in live mate (see figures 11, 12, 13, and 14) will
weight and for running carcass tests 1
be reduced to X S. E. where N
at a constant weight in order to obtain N
reliable comparisons. In carcasses show- equals the number of carcasses in the
ing the same thickness of backfat, how- group. Apparently either factor can be
ever, weight had practically no effect used on carcasses of various weights or
on the yields since the latter were cal- breeding without making adjustments.
culated in percentages of the carcass Both the T factor and average back-
weight. fat thickness were associated with the
The average backfat thickness and loss in skinning the hams, but variations
the T factor had the highest predictive in these associations apparently existed
values for yield of the five primal cuts to a large extent in different breed
and the index of fat cuts. It would seem groups. Neither the loss in skinning'the
that the T factor would be of more hams nor the U factor had a high pre-
practical use than backfat thicknes dictive- value for the yield of five pri-
alone, even though the differences be- mal cuts or index of fat cuts. Very low
tween the simple correlations were non- associations, even though significant in
significant. Correlations of yields with most cases, were found between uni-
the T factor were higher than those formity of backfat thickness and yield
with backfat thickness alone and higher of the five primal cuts or the fat cuts.
yet after adjustments were made for The, use of simple carcass measure-
differences in weight. The T factor has ments to predict yields apparently has
combined both backfat thickness and limitations. The use of the T factor for
length of carcass. such purposes was reasonably success-
 60 TECHNICAL BULLETIN 195

time of slaughter, averaging 216.5 5. The use of the total yield of the
pounds. They represented the various five primal cuts as the sole form of
inbred lines of Poland Chinas, the Min- appraisal for carcass excellence was
nesota No. 1 line, the Minnesota No. 2 found inadequate.
line, and various combinations of 6. Carcass composition was altered
crosses between these lines—all from by subjecting similar genetic materials
the Minnesota swine breeding project. to different levels of food intake. In
Other hogs used included these groups: order for outbred hogs used in this
(1) those from the general market runs phase of the study to make comparable
coming from growers in the northern yields of the five primal cuts and fat
corn belt area, (2) outbred hogs of three cuts to those from the best performing
of the most popular breeds from the crossbred groups, it was necessary to
University of Minnesota purebred herds restrict the feed intake for the outbred
.which have been developed by a con- hogs to three per cent of their body
tinuous system of outcrossing, and (3) weight and prolong the feeding period
hogs from a herd where Minnesota over a much longer time. When the out-
No. 1 boars were used in the last cross. breds were restricted in this way their
2. Real differences due to breeding carcasses still lacked complete develop-
were found among the groups in pro- ment of muscular tissue. By making
portional yield of the five primal cuts, allowances for maintendnce, however,it
degree of fatness, yield of individual was found that less feed was required
cuts, and carcass measurements. to produce a ipound of lean than to
3. Under normal feeding practices produce a pound of fat.
certain breed groups from the Minne- 7. Breed differences in the yield of
sota swine breeding project produced the five primal cuts were not observed
carcasses yielding the highest percent- for different levels of feeding, but it
age of the five primal cuts and the was noted that the Poland China groups
lowest degree of fatness. Crossbred consistently produced less fat than
groups were superior to the parental either the Duroc Jerseys or the Chester
lines in carcass composition, not be- Whites, regardless of the method of
cause their total yield of the five primal feeding. No interaction between breeds
cuts was higher than the superior par- and method of feeding occurred in rela-
ent but because they combined the de- tion to carcass yields.
sirable carcass traits of both parents. 8. Average backfat thickness and the
When the Minnesota No. 1 line was ratio of backfat thickness to length of
used in a cross, the carcass length and carcass (T factor) showed high correla-
the yield of high quality bacon were tions with the yield of five primal cuts
increased. When the Minnesota No. 2 and the index of fat cuts. These rela-
line was used in a cross the yield of tionships were applicable without mak-
loin increased and the amount of ex- ing adjustments for breed differences
cess fat decreased. The proportion of. or weight differences. An increase of
ham was increased when Poland China one inch in the average backfat thick-
lines were used. ness indicated a decrease of five per
4. The carcasses with the lowest cent in the yield of the five primal cuts
yields of five primal cuts came from and an increase of seven per cent in
some of the inbred lines of Poland the index of fat cuts. A decrease in the
Chinas and from the outbred groups. T factor indicated an increase in the
The fattest carcasses were produced by percentage yield of the five primal cuts
two of the outbred groups, Duroc Jer- and a decrease in the fat cuts. It has
seys and Chester Whites. been suggested that the T factor rather
 CARCASS YIELDS IN SWINE 61

than. backfat thickness alone be used 12. Uniformity of backfat thickness,

for predictive purposes because carcass the U factor, and loss in skinning hams
value is also influenced by its length. showed relatively low relationships to
9. The T factors calculated from car- carcass yields.
cass measurements on an additional 272 13. All of the growth rate factors
hogs slaughtered were used to predict showed very low associations with the
the yields of five primal cuts. The pre- yield of the five primal cuts as well
dicted yields fell within the expected as with the index of • fat cuts. In most
limits of error when compared with the instances the correlations were non-
actual yields for two of the slaughter significant. And even though significant
groups but did not fit those from a third positive trends existed between wean-
group. Changes in procedure of cutting ing weight and yield of the five primal
on this third group are suggested as the cuts and between rate of gain from
probable cause for this discrepancy, yet weaning to slaughter and yield of the
there is also the indication that simple five primal cuts, these correlations were
carcass measurements are not entirely still very low after adjustments were
satisfactory for exact predictions of made for differences in weight and
yield and quality. It is suggested, how- breed groups.
ever, that the T factor still be used to 14. There was a slightly positive as-
place groups of carcasses in relative sociation between rate of growth and
order of commercial value. leanness of carcass within the C line of
10. Length of carcass did not show a Poland Chinas and the Minnesota No. I.
high degree of relationship with the line, but there was no relationship be-
percentage yields of the five primal cuts tween the same characteristics within
or fat cuts, though the correlations were the other breed groups studied.
significant. Nevertheless, it has been 15. Rapid rate of gain early in life
pointed out that increased length is still was reflected in an increase in carcass
a valuable characteristic of swine car- length.
casses. 16. Various combinations of growth
11. Yields of the five primal cuts and rate characteristics and carcass char-
fat cuts were strongly correlated with acteristics were found to exist in the
carcass weight and live weight at the breed groups studied, yet the best car-
time of slaughter. Therefore, adjust- casses came from those groups making
ments have been made when making the fastest gains from birth to slaughter.
comparisons between the various groups Their gains, however, were exception-
of different weights. ally high.
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 CARCASS YIELDS IN SWINE 63

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 .