Hostname: page-component-76fb5796d-zzh7m Total loading time: 0 Render date: 2024-04-28T10:13:19.353Z Has data issue: false hasContentIssue false
  • English
  • Français

Growth changes in the distribution of dissectable and intramuscular fat in pigs

Published online by Cambridge University Press:  27 March 2009

A. S. Davies  and
W. J. Pryor
A. S. Davies
Affiliation:
Faculty of Veterinary Science, Massey University, Palmerston North, New Zealand
W. J. Pryor
Affiliation:
Faculty of Veterinary Science, Massey University, Palmerston North, New Zealand
Get access Rights & Permissions [Opens in a new window]

Summary

The subcutaneous, intermuscular and cavity fat depots of the half carcasses of 15 Large White × Landrace castrated male pigs, forming a growth series from 8 to 62 kg live weight, were dissected. Seventy individual muscles of these pigs were analysed for intramuscular fat content. The growth rates of each of the four fat depots, relative to total fat, were similar. Subcutaneous fat was the predominant fat depot over the growth range studied. Both intramuscular fat and non-fat dry matter grew faster than the entire muscles containing them. Growth gradients for the intramuscular fat of muscle groups, relative to either total intramuscular fat or to total fat, were similar to those for the entire muscles. The growth gradients for muscle groups were affected by neither the growth of the contained intramuscular fat nor the contained non-fat dry matter. Intramuscular fat density, but not non-fat dry-matter density, varied throughout the carcass. The fat content of muscles was highest in those that could be useful as subcutaneous insulators.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 89 , Issue 2 , October 1977 , pp. 257 - 266
Copyright
Copyright © Cambridge University Press 1977

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Atkinson, T., Fowler, V. R., Garton, G. A. & Lough, A. K. (1972). A rapid method for the accurate determination of lipid in animal tissues. Analyst 97, 562–8.CrossRefGoogle ScholarPubMed
Callow, E. H. (1936). Quality in the pig's carcass. Report of the Food Investigation Board for the Year 1935 (London), pp. 43–53.Google Scholar
Callow, E. H. (1938). The quality of the bacon pig's carcase. Report of the Food Investigation Board for the year 1937 (London), pp. 41–4.Google Scholar
Davies, A. S. (1974 a). A comparison of tissue development in Pietrain and Large White pigs from birth to 64 kg liveweight. 1. Growth changes in carcass composition. Animal Production 19, 367–76.Google Scholar
Davies, A. S. (1974 b). A comparison of tissue development in Pietrain and Large White pigs from birth to 64 kg liveweight. II. Growth changes in muscle distribution. Animal Production 19, 377–87.Google Scholar
Doornenbal, H. (1967). Value of subcutaneous fat and backfat measurements on the live animal and the carcass as predictors of external, internal and total carcass fat in market weight pigs. Journal of Animal Science 26, 1288–95.CrossRefGoogle Scholar
Duniec, H., Kielanowski, J. & Osinska, Z. (1961). Heritability of chemical fat content in the loin muscle of baconers. Animal Production 3, 195–8.Google Scholar
Elsley, F. W. H., McDonald, I. & Fowler, V. R. (1964). The effect of plane of nutrition on the carcasses of pigs and lambs when variations in fat content are excluded. Animal Production 6, 141–54.Google Scholar
Fourie, P. D., Kirton, A. H. & Jury, K. E. (1970). Growth and development of sheep. II. Effect of breed and sex on the growth and carcass composition of the Southdown and the Romney and their cross. New Zealand Journal of Agricultural Research 13, 753–70.CrossRefGoogle Scholar
Hiner, R. L., Thornton, J. W. & Alsmeyer, R. H. (1965). Palatability and quantity of pork as influenced by breed and fatness. Journal of Food Science 30, 550–5.CrossRefGoogle Scholar
Hornstein, I. & Crowe, P. F. (1960). Flavor studies on beef and pork. Journal of Agricultural and Food Chemistry 8, 494–8.CrossRefGoogle Scholar
Hornstein, I. & Crowe, P. F. (1963). Meat flavor: lamb. Journal of Agricultural and Food Chemistry 11, 147–9.CrossRefGoogle Scholar
Johnson, E. R., Butterfield, R. M. & Pryor, W. J. (1972). Studies of fat distribution in the bovine carcass. I. The partition of fatty tissues between depots. Australian Journal of Agricultural Research 23, 381–8.CrossRefGoogle Scholar
Johnson, E. R. & Pryor, W. J. (1974). Studies of fat distribution in the bovine carcass. III. Influence of intramuscular fat on the weight of total dissected muscle, muscle/bone ratio and the growth coefficients of muscle groups. Australian Journal of Agricultural Research 25, 515–24.CrossRefGoogle Scholar
Johnson, E. R., Pryor, W. J. & Butterfield, R. M. (1973). Studies of fat distribution in the bovine carcass. II. Relationship of intramuscular fat to the quantitative analysis of the skeletal musculature. Australian Journal of Agricultural Research 24, 287–96.CrossRefGoogle Scholar
Kauffman, R. W., Carpenter, Z. L., Bray, R. W. & Hoekstra, W. G. (1964). Biochemical properties of pork and their relationship to quality, II. Intramuscular fat. Journal of Food Science 29, 70–4.CrossRefGoogle Scholar
Kauffman, R. G. & Safanie, A. H. (1967). Influence of porcine muscle architecture on its lipid accumulation during growth. Journal of Food Science 32, 283–6.CrossRefGoogle Scholar
Lawrie, R. A., Pomeroy, R. W. & Cuthbertson, A. (1963). Studies on the muscles of meat animals. III. Comparative composition of various muscles in pigs of three weight-groups. Journal of Agricultural Science, Cambridge 60, 195–209.CrossRefGoogle Scholar
Lawrie, R. A., Pomeroy, R. W. & Cuthbertson, A. (1964). Studies on the muscles of meat animals. VI. Comparative composition of various muscles in boars of two groups in relation to hogs. Journal of Agricultural Science, Cambridge 63, 385–6.CrossRefGoogle Scholar
Little, D. A. & Sandland, R. L. (1975). Studies on the distribution of body fat in sheep during continuous growth, and following nutritional restriction and rehabilitation. Australian Journal of Agricultural Research 26, 363–74.CrossRefGoogle Scholar
Martin, A. H., Fredeen, H. T., Weiss, G. M. & Carson, R. B. (1972). Distribution and composition of porcine carcass fat. Journal of Animal Science 35, 534–41.CrossRefGoogle Scholar
McMeekan, C. P. (1940 a). Growth and development in the pig, with special reference to carcass quality characters. I. Age changes in growth and development. Journal of Agricultural Science, Cambridge 30, 292–343.Google Scholar
McMeekan, C. P. (1940 b). Growth and development in the pig, with special reference to carcass quality characters. II. The influence of the plane of nutrition on growth and development. Journal of Agricultural Science, Cambridge 30, 387–436.CrossRefGoogle Scholar
McMeekan, C. P. (1941). Growth and development of the pig, with special reference to carcass quality characters. IV. The use of sample joints and of carcass measurements as indices of composition of the bacon pig. Journal of Agricultural Science, Cambridge 31, 1–49.CrossRefGoogle Scholar
Pryor, W. J. & Warren, G. H. (1973). Chemical fat in the musculature of the sheep carcass. Journal of Agricultural Science, Cambridge 80, 219–24.CrossRefGoogle Scholar
Richmond, R. J. & Berg, R. T. (1971). Fat distribution in swine as influenced by liveweight, breed, sex and ration. Canadian Journal of Animal Science 51, 523–31.CrossRefGoogle Scholar
Tulloh, N. M. (1964). The carcass compositions of sheep, cattle and pigs as functions of body weight. In Carcass Composition and Appraisal of Meat Animals (ed. Tribe, D. E.), section 5, pp 1–30, Melbourne: C.S.I.R.O.Google Scholar