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Competition Data
Evaluation
2006 OSU Muscle Quality and Performance
AmeriScan Genetics Average-Champion muscle quality and performance
carcass 2.51 AOG and only perfect muscle quality score in contest.
2006 Champaign Muscle Quality Performance
AmeriScan Genetics Average-Champion lean gain per day. 5 out of top 10 lean
gain per day. 272 entered.
2005 Champaign Muscle Quality Performance
AmeriScan Genetics Average-2.12 ADG; 204.4 lbs. Carcass Weight 78.36% Dressing
Percent 0.73 Backfat: 7.64 Loineye: 54.25% Lean; 0.94 lbs. Lean Gain/day: Muscle Quality-2.13 Marbling; 2.75 Color; 2.37 Firmness; 2.25 Wetness; 55.21 Minolta;
5.60 Loin pH.
AmeriScan Constest Results-1st Lean Gain, 2nd Leanest, Top Muscle Quality Score, 1st ADG, 3rd and 4th overall (150 head)
2005 Champaign Muscle Quality Performance
AmeriScan Genetics Average-1.99 ADG;258 lbs. Live Weight; 0.43 Backfat: 8.88 Loineye: 63.37%
Lean; 0.934 Lean Gain/day;1.11 Index
AmeriScan Contest Restults-1st Lean Gain/day at 0.934, with contest average 0.848 (150 head).
2004 Champaign Muscle Quality Performance
AmeriScan Genetics Average-2.20 ADG; 270 lbs. Live Weight: 0.55 Backfat; 0.32 Loineye; 62.98% Lean;
1.0 lbs. Lean Gain/day 1.24 index.
AmeriScan Contest Results-1st, 2nd and 3rd Lean Gain/day. Seven of the top 10 Lean Gain/day (161 head).
Formulas and Scoring System Used to Evaluate
Muscle Quality and Performance Barrow Show Carcasses
Lean Gain Estimation Process. Rate of lean (muscle) gain is calculated using industry-derived equations that
estimate the amount (pounds) of lean at the start of the test (feeder pig weight) and the amount (pounds) of lean at the end of the test (pounds of carcass lean).
By subtracting pounds of lean in the feeder pig from pounds of lean in the carcass the amount of lean produced while the pig was on test is determined. The pounds
of lean produced is then divided by the number of days the pig was on test to calculate rate of lean gain per day on test. The primary reason that rate of lean
gain is important to the swine industry is that it accounts for two economically important traits, growth rate and carcass lean, into one measure of overall
production efficiency. The procedures used are referenced in the National Pork Boards Composition and Quality Assessment Procedures publication 2000.
Equation for pounds of Standardized Fat-free Lean (used to compute ending lean):
Starting Lean = (.418 * Starting Weight)-3.650
Ending Lean = 8.588
+ 3.005 x 10th rib loin muscle area, inches 2
+ 0.465 x carcass weight (lbs.)
21.896 x 10th rib fat depth (inches)
Fat-Free Lean Gain Per Day: Ending fat-free lean-Starting fat-free lean) + Days on Test
Muscle Quality Assessment:
Muscle Quality Assessment Procedures:
Muscle quality is another very important attribute of the pork products we produce. Consumer willingness to purchase pork on a consistent and reliable basis is
influenced by the palatability and price of the pork. Palatability is a function of visual characteristics (color, marbling, wetness, firmness) and taste
(juiciness, flavor, tenderness) of the product. The quality assessments completed on the MQ&P pork loins measured visual characteristics directly using
subjective and objective scores. Visual marbling, color, and firmness scores as well as ultimate pH and Minolta scores indirectly measure taste attributes
of pork including juiciness and flavor and are also related to pork tenderness.
Formula and Scoring Data
Click here for data:
Formulas and Scoring System
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