Validação de uma equação para se estimar carne magra na carcaça de suínos com apenas um preditor

Abstract

The pork processing industries have been committed to the role of requiring carcasses with a high content of lean and low fat meat. The consumer benefits from buying better quality meat, the industry only requires animals that serve this market, the pig producer decreases his production costs and is also subsidized according to the improvement of animals with leaner carcasses. That way, there is a need to develop methodologies to evaluate the carcasses in the slaughterhouses. The objective of this study was to use two mathematical equations to calculate the lean meat content in the carcass. The two equations were used for the same animals, in a slaughterhouse in the municipality of Uberlandia, Minas Gerais. When analyzing the data, a correlation between the two equations of approximately 60% was observed. Therefore, the equation with a smaller number of predictors can be used as a way of measuring lean meat in the pig carcass more quickly and more practical when compared to the one with three predictors.