Date of Award:

5-1989

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Animal, Dairy, and Veterinary Sciences

Committee Chair(s)

Haven B. Hendricks

Committee

Haven B. Hendricks

Committee

Daren Cornforth

Committee

Robert L. Park

Committee

Brad Reeve

Committee

Jon Arnold

Committee

W. Craig Burrell

Abstract

A stratified sample of 420 market hogs representing the seven 10- pound incremental carcass weight classes from 140 lbs. to 210 lbs., and the nine last rib back fat classes from less than .8 inches to 1.5 inches, or greater, within each weight class were analyzed to determine carcass value and yield of wholesale cuts. Simple correlation coefficients were calculated between each of the carcass measurements. The carcass yield data were manipulated by multiple regression procedures to achieve a series of equations for predicting the weights of the primal cuts. The benefits of being able to predict the weights of the primal cuts were discussed. A procedure for developing a premium/discount matrix was explained. The formulae for developing the matrix were explained. The necessary assumptions were also explored. A procedure for evaluating a premium/discount matrix was developed. The impact of an industry-wide carcass merit program was discussed.

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119364c8c93f0a3fac6a205d2e93b80f

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