Ontario Pork Carcass Appraisal Project Symposium
Summary of Live Animal Traits
| Backfat adjusted to 90 kg | Backfat adjusted to 100 kg |
| Days to 90 kg | Days to 100 kg |
| Average daily gain to 90 kg | Average daily gain to 100 kg |
| Feed conversion (sib average) | RTU1 3rd/4th last rib fat depth |
| RTU 3rd/4th last rib lean depth | RTU 3rd/4th last rib loin eye area |
| RTU last rib fat depth | RTU last rib lean depth |
| RTU last rib loin eye area | RTU loin2 site fat depth |
| RTU loin site lean depth | RTU loin site loin eye area |
| RTU 10th to 15th rib fat depth | RTU 10th to 15th rib lean depth |
| RTU ham "V" fat | RTU B. femoris fat depth |
| RTU B. femoris lean depth | RTU B. femoris muscle area |
Summary of Additional Carcass Measures
| Estimated carcass yield | Probe fat depth |
| Probe lean depth | Dressing percent |
| Carcass index | Carcass moisture loss |
| Carcass length | Weight of leaf fat |
| Maximum shoulder fat depth | Minimum backfat depth |
| Minimum loin fat depth | Shoulder as a % of side |
| Percent lean in shoulder | Belly as a % of side |
| Loin as a % of side | Percent lean in loin |
| Ham as a % of side | Percent lean in ham |
| Percent lean in 3 primals | PSS genotype |
| Skin thickness at back | Skin thickness at loin |
| Skin thickness at chop | Skin thickness at shoulder |
| Belly ratio 1 = length of lean streak/width of belly | |
| Belly ratio 2 = minimum lean thickness/belly thickness | |
| Belly ratio 3 = maximum lean thickness/belly thickness | |