title: Cull sow knife-separable lean content evaluation at harvest and lean mass content prediction equation development.
abstract: The objectives of this study were to develop a prediction equation for carcass knife-separable lean within and across USDA cull sow market weight classes (MWC) and to determine carcass and individual primal cut knife separable lean content from cull sows. There were significant percent lean and fat differences in the primal cuts across USDA MWC. The two lighter USDA MWC had a greater percent carcass lean and lower percent fat compared to the two heavier MWC. In general, hot carcass weight explained the majority of carcass lean variation. Additionally, backfat was a significant variation source when predicting cull sow carcass lean. The findings support using a single lean prediction equation across MWC to assist processors when making cull sow purchasing decisions and determine the mix of animals from various USDA MWC that will meet their needs when making pork products with defined lean:fat content.
authors.affiliation: Department of Animal Science, Iowa State University, Ames, IA 50011, United States.
authors.forename: Caitlyn E
authors.initials: CE
authors.lastname: Abell
authors.forename: Kenneth J
authors.initials: KJ
authors.lastname: Stalder
authors.forename: Haven B
authors.initials: HB
authors.lastname: Hendricks
authors.forename: Robert F
authors.initials: RF
authors.lastname: Fitzgerald
mesh_terms: D000273:Adipose Tissue; D000818:Animals; D001825:Body Fluid Compartments; D001835:Body Weight; D003132:Commerce; D004041:Dietary Fats / Q000032:analysis*; D005260:Female; D019649:Food Industry; D006358:Hot Temperature; D006801:Humans; D008433:Mathematics; D008460:Meat / Q000032:analysis*; D013552:Swine; D014481:United States; D016885:United States Department of Agriculture
chemical_list: D004041:Dietary Fats