Czech J. Anim. Sci., 2009, 54(5):217-228 | DOI: 10.17221/1662-CJAS

Results of pig carcass classification according to SEUROP in the Czech Republic

J. Kvapilík1, J. Přibyl1, Z. Růžička2, D. Řehák1
1 Institute of Animal Science, Prague-Uhříněves, Czech Republic
2 Czech-Moravian Breeders' Corporation, Prague, Czech Republic

Through data analysis of 7 571 883 pig carcasses slaughtered from 2004 to 2007 the means of quality classes (QC) 2.32, lean meat percentage (LM) 55.83%, carcass weight (CW) 87.21 kg, muscle thickness (MT) 61.95 mm and fat thickness (FT) 15.95 mm were determined. The highest correlation coefficients are between QC and LM (r = -0.920), LM and FT (-0.900) as well as QC and FT (0.828), the lowest between FT and MT (r = -0.084). Quality class as the dominant indicator is influenced mainly by LM, which explains from 77% to 89% of variability in the case of linear regression. Among the eight methods of pig carcass classification the FOM apparatus was used the most frequently (46.5% carcasses) followed by the ULTRA-FOM 300 apparatus (15.6%), another apparatus (13.2%) and by the IS-D-05 unit (9.8%). In the statistical models used all effects (differences) are statistically significant because of the large size of the data set. The results from the separate evaluation of each cross-classified effect are that EV has the largest influence and year-season and methods have a smaller influence. The time trend (42 months) documents stable CW and MT, a slight increase in LM and improvement of QC. The estimated results indicate the successful introduction of pig carcass classification in the CR after accession to the EU.

Keywords: pig; carcass classification; accuracy; weight; quality class; lean meat; fat

Published: May 31, 2009  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Kvapilík J, Přibyl J, Růžička Z, Řehák D. Results of pig carcass classification according to SEUROP in the Czech Republic. Czech J. Anim. Sci. 2009;54(5):217-228. doi: 10.17221/1662-CJAS.
Download citation

References

  1. Bahelka I., Hanusová E., Peškovičová D., Demo P. (2007): The effect of sex and slaughter weight on intramuscular fat content and its relationship to carcass traits of pigs. Czech Journal of Animal Science, 52, 122-129. Go to original source...
  2. Brøndum J., Egebo M., Agerskov C., Busk H. (1998): Online pork carcass grading with the Autofom Ultrasound System. Journal of Animal Science, 76, 1859-1868. Go to original source... Go to PubMed...
  3. Busk H., Olsen E.V., Brøndum J. (1999): Determination of lean meat in pig carcasses with the Autofom classification system. Meat Science, 52, 307-314. Go to original source... Go to PubMed...
  4. Čandek-Potokar M., Kovač M., Malovrh Š. (2004): Slovenian experience in pig carcass classification according to SEUROP during the years 1996 to 2004. Journal of Central European Agriculture, 5, 323-330.
  5. Castryck F. (2007): The Belgian pig production and health policy. EPP-Congress - Ghent. Available at: httm/www. pigproducer.net/uploads/media/castytryck.pdf
  6. Czech Regulation (No. 194/2004): On the method for the classification of slaughter-prepared carcasses of animals for slaughter and the conditions for the issue of certificates on the professional eligibility of individuals to carry out this activity. CR.
  7. Daten und Fakten der AgrarMarkt Austria für den Bereich Vieh und Fleisch (2008): (eAMA - as Internetserviceportal der Agrarmarkt Austria).
  8. Kirton A.H. (1989): Current methods of on-line carcass evaluation. Journal of Animal Science, 67, 2155-2163. Go to original source...
  9. Kusec G., Kralik G., Djurkin I., Baulain U., Kallweit E. (2008): Optimal slaughter weight of pigs assessed by means of the asymmetric S-curve. Czech Journal of Animal Science, 53, 98-105. Go to original source...
  10. Margeta V., Kralik G., Kušec G., Baulain U. (2007): Lean and fat development in the whole body and hams of hybrid pigs studied by magnetic resonance tomography. Czech Journal of Animal Science, 52, 130-137. Go to original source...
  11. Matzke P., Peschke W, Averdunk G. (1986): Untersuchungen zur apparativen Klassifizierung von Schweinehälften durch die Meßsysteme FOM und SKG II. 1. Mitt.: Fleischanteil der Schlachthälften und Geräteergebnisse. Fleischwirtschaft, 66, 391-397.
  12. Nissen P.M., Busk H., Oksama M., Seynaeve M., Gispert M., Walstra P., Hansson I., Olsen E. (2006): The estimated accuracy of the EU reference dissection method for pig carcass classification. Meat Science, 73, 22-28. Go to original source... Go to PubMed...
  13. Olsen V., Čandek-Potokar M., Oksama M., Kien S., Lisiak D., Busk H. (2007): On-line measurement in pig carcass classification: Repeatability and variation caused by the operator and the copy of instrument in pig carcass classification. Meat Science, 75, 29-38. Go to original source... Go to PubMed...
  14. Pražák Č. (2001): The breeding standards and goals for pig breeds in the breeding book. SCHP, Prague, CR. (in Czech)
  15. Pulkrábek J., Pavlík J., Vališ L., Čechová M. (2003): Pig carcass classification based on the lean meat content. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 51, 109-113.
  16. Pulkrábek J., Pavlík J., Vališ L., Vítek M. (2006): Pig carcass quality in relation to carcass lean meat proportion. Czech Journal of Animal Science, 51, 18-23. Go to original source...
  17. Šprysl M., Čítek J., Stupka R., Vališ L., Vítek M. (2007): The accuracy of FOM instrument used in on-line pig carcass classification in the Czech Republic. Czech Journal of Animal Science, 52, 149-158. Go to original source...
  18. Van Wijk H.J., Arts D.J.G., Matthews J.O., Webster M., Ducro B.J., Knol E.F. (2005): Genetic parameters for carcass composition and pork quality estimated in a commercial production chain. Journal of Animal Science, 83, 324-333. Go to original source... Go to PubMed...
  19. Vítek M., Pulkrábek J., Vališ L., David L., Wolf J. (2008): Improvement of accuracy in the estimation of lean meat content in pig carcasses. Czech Journal of Animal Science, 53, 204-211. Go to original source...

This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.