资料论文:通过非破坏性或解剖和不同解剖部位肌内脂肪含量测定生长期猪体组成

M. Font-i-Furnols, A. Brun
{"title":"资料论文:通过非破坏性或解剖和不同解剖部位肌内脂肪含量测定生长期猪体组成","authors":"M. Font-i-Furnols,&nbsp;A. Brun","doi":"10.1016/j.anopes.2025.100100","DOIUrl":null,"url":null,"abstract":"<div><div>Data from the body composition of 90 pigs from three crossbreeds (Duroc × (Landrace × Large White), Pietrain × (Landrace × Large White) and Landrace × Large White) obtained at four different moments during growth (30, 70, 100 and 120 kg BW) are presented. Moreover, a subsample of pigs at 30, 70 and 100 kg as well as all those of 120 kg were slaughtered. All left carcasses were cut following the EU reference cutting and some of them dissected, either through a simplified dissection (four main cuts) or a full dissection (all the cuts except head and front and hind feet). At each target BW, live pigs were scanned by computed tomography (<strong>CT</strong>), providing the volume associated with each Hounsfield value. In addition, several measures (area, thickness, etc.) were obtained from CT images at specific anatomical locations, in order to characterise the body composition. Carcass characteristics (fat and muscle thickness) were also obtained directly from the carcass after slaughter and the weight and intramuscular fat content of three ham muscles and three loin locations were determined. This information can be used to develop growth curves for different tissues and cuts and to understand tissue deposition at various growth stages, either globally across all animals or to compare genotypes. Also, it provides a valuable database for exploring the relationship between whole carcass composition and that of the individual cuts, since it provides both the weight of all the cuts and the different tissue weights from dissections. Moreover, differences between full and simplified dissection can be studied from the database. Intramuscular fat is an important quality trait that affects consumer acceptance of meat, both visually and in terms of eating quality. Usually, intramuscular fat is measured in one muscle, but the database provides information from six different muscle/locations in the pig carcass, allowing a deeper analysis of this attribute. All these data have been used in several publications, but it can be reused and reanalysed using alternative methodologies and for different purposes.</div></div>","PeriodicalId":100083,"journal":{"name":"Animal - Open Space","volume":"4 ","pages":"Article 100100"},"PeriodicalIF":0.0000,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Data paper: Pig body composition during growth determined non-destructively or through dissection and intramuscular fat content in different anatomical locations\",\"authors\":\"M. Font-i-Furnols,&nbsp;A. Brun\",\"doi\":\"10.1016/j.anopes.2025.100100\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Data from the body composition of 90 pigs from three crossbreeds (Duroc × (Landrace × Large White), Pietrain × (Landrace × Large White) and Landrace × Large White) obtained at four different moments during growth (30, 70, 100 and 120 kg BW) are presented. Moreover, a subsample of pigs at 30, 70 and 100 kg as well as all those of 120 kg were slaughtered. All left carcasses were cut following the EU reference cutting and some of them dissected, either through a simplified dissection (four main cuts) or a full dissection (all the cuts except head and front and hind feet). At each target BW, live pigs were scanned by computed tomography (<strong>CT</strong>), providing the volume associated with each Hounsfield value. In addition, several measures (area, thickness, etc.) were obtained from CT images at specific anatomical locations, in order to characterise the body composition. Carcass characteristics (fat and muscle thickness) were also obtained directly from the carcass after slaughter and the weight and intramuscular fat content of three ham muscles and three loin locations were determined. This information can be used to develop growth curves for different tissues and cuts and to understand tissue deposition at various growth stages, either globally across all animals or to compare genotypes. Also, it provides a valuable database for exploring the relationship between whole carcass composition and that of the individual cuts, since it provides both the weight of all the cuts and the different tissue weights from dissections. Moreover, differences between full and simplified dissection can be studied from the database. Intramuscular fat is an important quality trait that affects consumer acceptance of meat, both visually and in terms of eating quality. Usually, intramuscular fat is measured in one muscle, but the database provides information from six different muscle/locations in the pig carcass, allowing a deeper analysis of this attribute. All these data have been used in several publications, but it can be reused and reanalysed using alternative methodologies and for different purposes.</div></div>\",\"PeriodicalId\":100083,\"journal\":{\"name\":\"Animal - Open Space\",\"volume\":\"4 \",\"pages\":\"Article 100100\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2025-05-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Animal - Open Space\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2772694025000093\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Animal - Open Space","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2772694025000093","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

本文介绍了90头杂交品种(杜×长×大)、皮特兰×长×大和长×大)在生长期间4个不同时刻(30、70、100和120 kg体重)的体成分数据。此外,屠宰了30、70和100公斤的猪子样本以及所有120公斤的猪。所有剩下的尸体都是按照欧盟的参考切割方法切割的,其中一些是通过简化的切割(四个主要切割)或完整的切割(除了头部和前后脚的所有切割)进行解剖的。在每个目标体重处,通过计算机断层扫描(CT)对生猪进行扫描,获得与每个Hounsfield值相关的体积。此外,从特定解剖位置的CT图像中获得一些测量(面积,厚度等),以表征身体组成。屠宰后直接从胴体中获得胴体特征(脂肪和肌肉厚度),并测定了3块火腿肌肉和3个腰部部位的重量和肌内脂肪含量。这些信息可用于绘制不同组织和切口的生长曲线,并了解所有动物在全球范围内或比较基因型的不同生长阶段的组织沉积。此外,它还提供了一个有价值的数据库,用于探索整个胴体组成与单个切肉组成之间的关系,因为它既提供了所有切肉的重量,也提供了来自解剖的不同组织重量。此外,还可以从数据库中研究完整解剖和简化解剖的差异。肌内脂肪是影响消费者对肉类接受度的重要品质特征,无论是视觉上还是食用质量上。通常,肌内脂肪是在一块肌肉中测量的,但数据库提供了猪胴体中六个不同肌肉/位置的信息,允许对这一属性进行更深入的分析。所有这些数据已在若干出版物中使用,但可以使用其他方法并为不同目的重新使用和重新分析。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Data paper: Pig body composition during growth determined non-destructively or through dissection and intramuscular fat content in different anatomical locations
Data from the body composition of 90 pigs from three crossbreeds (Duroc × (Landrace × Large White), Pietrain × (Landrace × Large White) and Landrace × Large White) obtained at four different moments during growth (30, 70, 100 and 120 kg BW) are presented. Moreover, a subsample of pigs at 30, 70 and 100 kg as well as all those of 120 kg were slaughtered. All left carcasses were cut following the EU reference cutting and some of them dissected, either through a simplified dissection (four main cuts) or a full dissection (all the cuts except head and front and hind feet). At each target BW, live pigs were scanned by computed tomography (CT), providing the volume associated with each Hounsfield value. In addition, several measures (area, thickness, etc.) were obtained from CT images at specific anatomical locations, in order to characterise the body composition. Carcass characteristics (fat and muscle thickness) were also obtained directly from the carcass after slaughter and the weight and intramuscular fat content of three ham muscles and three loin locations were determined. This information can be used to develop growth curves for different tissues and cuts and to understand tissue deposition at various growth stages, either globally across all animals or to compare genotypes. Also, it provides a valuable database for exploring the relationship between whole carcass composition and that of the individual cuts, since it provides both the weight of all the cuts and the different tissue weights from dissections. Moreover, differences between full and simplified dissection can be studied from the database. Intramuscular fat is an important quality trait that affects consumer acceptance of meat, both visually and in terms of eating quality. Usually, intramuscular fat is measured in one muscle, but the database provides information from six different muscle/locations in the pig carcass, allowing a deeper analysis of this attribute. All these data have been used in several publications, but it can be reused and reanalysed using alternative methodologies and for different purposes.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信