relationship of live ultrasonic probes to carcass fat measurements in swine

Measurements of total fat depth and depth to the interface between the second and third fat layers were made on live pigs just prior to slaughter and on their hot and cold carcasses. The data were analyzed to predict the changes that would take place in these measures of fat depth during slaughter and carcass cooling. A statistical interaction was detected between slaughter weight and the animal/carcass state at the time of measurement for the total fat measurement only. This suggests that measurements taken to the interface of the second and third fat layers will exhibit a more consistent relationship between live animal and carcass values. Key words: Swine, ultrasonic probes, slaughter weight, carcass fat