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Estimation method of lean meat percentage of live pig

A technology of lean meat percentage and calculation method, which is applied in the detection field, can solve problems such as no estimated lean meat percentage, etc., and achieve the effects of fast measurement speed, no slaughter loss, and good accuracy

Inactive Publication Date: 2009-02-11
SHANGHAI ANIMAL EPIDEMIC PREVENTION & CONTROL CENT
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

With the increasing maturity of real-time ultrasonic measurement technology, it is possible to measure the backfat thickness and eye muscle area of ​​live pigs, but there is no method for estimating the lean meat percentage based on the backfat thickness and eye muscle area of ​​live pigs.

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  • Estimation method of lean meat percentage of live pig
  • Estimation method of lean meat percentage of live pig
  • Estimation method of lean meat percentage of live pig

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Embodiment Construction

[0018] The following are further detailed descriptions of the embodiments of the present invention, but the embodiments are not intended to limit the present invention, and all similar methods and similar changes of the present invention should be included in the protection scope of the present invention.

[0019] A method for estimating the lean meat percentage of live pigs provided by the embodiments of the present invention is characterized in that the steps of the estimating method are as follows:

[0020] 1) Determining the weighing x of the pig after fasting for 12 hours 1 , use the B-type ultrasonic scanner to measure the backfat thickness of live pigs x 2 and eye muscle area x 3 ;

[0021] 4) Divide weight x 1 , backfat thickness x 2 and eye muscle area x 3 The data were substituted into the following regression equation for estimating the lean meat percentage of live pigs:

[0022] y ^ = 67.264 ...

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Abstract

The invention discloses a method of estimating the lean meat percentage of a live pig and relates to the field of detection technique, which aims at solving the problems of detection technique for lean meat percentage of the live pig. The method of estimating the lean meat percentage of the live pig comprises steps as follows: 1) measuring the weight of the pig with empty stomach, and determining the sizes of back fat and eye muscles of the live pig by a B-typed ultrasound scanner; 2) substituting the weight, thickness of the back fat and size of the eye muscles into a regression equation of estimating the lean meat percentage of the live pig as follows: y is equal to 67.264 plus ax1 plus bx2 plus cx3; wherein, y refers to the estimated lean meat percentage, x1 the weight, x2 the thickness of the back fat and x3 the size of eye muscles; a represents a number between -0.067 and -0.059, b represents a number between -2.206 and -2.038, and c represents a number between 0.195 and 0.215; then finally gaining an estimated lean meat percentage of the detected pig. The method of estimating the lean meat percentage of the live pig has the advantages of high accuracy and measuring speed, and can determine the lean meat percentage of live pigs, without bringing any loss caused by the slaughtering.

Description

technical field [0001] The invention relates to a detection technology, in particular to a detection technology of an estimation method for estimating lean meat percentage based on backfat thickness and eye muscle area of ​​living pigs. Background technique [0002] In order to meet the needs of the market and consumers, it has become a trend to produce high-quality lean commercial pigs. For this reason, it is necessary to continuously improve the lean meat performance of breeding pigs to improve the quality of commercial pigs, and the determination of pig carcass lean meat It is the basis of the above work. In the past, the lean meat percentage of pigs was determined by slaughtering, that is, the pigs were slaughtered, and the left side carcass was weighed, and the suet and kidney were removed, and the lean meat, fat, skin and bone were stripped. The ratio of lean meat weight to the total weight of lean meat, fat, skin and bone is the carcass lean meat percentage. This me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61B19/00G01N33/12A61B5/107A61B8/00A61B90/00
Inventor 李建颖刘炜徐宁迎吴昊旻李何君
Owner SHANGHAI ANIMAL EPIDEMIC PREVENTION & CONTROL CENT
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