Prediction of weight and yield of main lean cuts related to carcass weight in heavy pigs intended for Spanish high quality dry-cured ham

Abstract

The aim of this study was to evaluate the possibility of predicting the weight and yield (as % of carcass) of the main lean cuts related to carcass weight (CW) in pigs intended for Spanish dry-cured ham. A total of 98 Duroc × (Large White × Landrace) pigs were used. Simple regression equations were carried out to find the relations between CW (independent variable) and ham (H), foreleg (F), loin (L) and H+F+L weights and yields (dependent variables). Also, multiple regression equations were carried out to estimate the relations between these dependent variables and other size carcass characteristics (backfat thickness, carcass length, and ham length and perimeter). The best simple relationship between independent and dependent variables was obtained by means of linear functions. The CW explained 84%, 75%, 60% and 89% of the variability of H, F, L and H+F+L weights, respectively, whereas 10%, 10%, 0.15% and 14% of the variability of H, F, L and H+F+L percentages, respectively. The addition of the size carcass characteristics, as independent variables, to the prediction equations of H, F, L and H+F+L weights and yields improved the predictions. The simple and multiple regression equations calculated underestimated the dependent variables, but the mean prediction error and relative prediction error values were low, suggesting that the independent variables considered are good predictors of the dependent variables. It is concluded that CW is an easy and available measurement for industry to predict carcass lean cuts weights in pigs from genetic lines intended for Spanish dry-cured ham.