Estimating the monetary value of swine based on both carcass and live weights by using selected carcass traits

The need for a simplified method of evaluating pork carcasses has been recognized for many years. Surveys have indicated that consumers select high quality lean cuts in preference to those cuts which are excessively fat. A decreased demand for lard consumer resistance to fatty foods, and more specialization in meat marketing methods also have increased the need for improved evaluation techniques.

Backfat thickness, carcass length, and area of loin eye at the tenth rib have been extensively used as a measure of carcass leanness. especially in certification programs. Other methods that have been suggested for measuring carcass composition include percent of ether extract in the carcass, specific gravity of the carcass, physical separation of selected cuts, and the fat lean ratio of the rough loin. These are accepted indicators of leanness, but can an accurate estimate of the cut out value be obtained by these procedures?

This study was undertaken to determine the effects of selected carcass measurements, weights, per cents, and indexes on monetary values based on carcass weights, average live weight, and adjusted live weight. Another objective was to develop a simple, improved method of predicting value of pork carcasses in carcass contests. Since time is a limiting factor in carcass contests, the need for a simple and accurate method of determining the most valuable carcass is evident.