Validation of the Spanish equation to predict the lean meat percentage of pig carcasses with the Fat-O-Meat'er

M. Font I Furnols, B. Engel, M. Gispert

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

In Spain the lean percentage of pig carcasses is predicted objectively with the Fat-O-Meat'er. Changes in the pig population can affect the accuracy of a prediction formula. The aim of this study was to see whether the present Spanish equation for the Fat-O-Meat'er, that was established after a dissection trial in 1990, is still accurate, using more recent data from a dissection trial conducted in the year 2000. The root mean squared error of prediction of the present equation was calculated. Also, a new equation, obtained with the data of the 2000 trial, was compared with the present prediction equation with respect to the constant terms and coefficients. Finally, possible bias in the present formula was studied by comparing dissection results of the 2000 trial with predictions of the present Spanish equation in relation to fat and muscle depth measurements. The calculations demonstrated that the present equation is still valid to predict the lean meat percentage.
Original languageEnglish
Pages (from-to)545-549
JournalSpanish Journal of Agricultural Research
Volume2
Issue number4
Publication statusPublished - 2004

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