Carcass and Primal Cuts Yield of Selected Large White Breed of Pigs Reared at the University of Cape Coast Teaching and Research Farm

Abstract

In Ghana, there is little or no data to empirically show the yield of pork for processors and marketers to effectively trade and market pork on primal cut basis. Information available on yield of pork for western countries maybe different from pork in Ghana, hence this study. This study was experimental, with a total of eighty (80) large white breed of pigs of six months from the University of Cape Coast (UCC) Teaching and Research farm were weighed and slaughtered, after which the yield of the primal cuts were assessed. A secondary data on the patronage of primal cuts was retrieved from the Meat Processing Unit of UCC and analysed using the one-way analysis of variance procedure under the Minitab Statistical Package to find out the rate of patronage of the various primal cuts. Tukey’s Pairwise Comparison was used to separate means at 95% confidence level. The dressing percentage recorded for the animals ranged from 61.8 to 65.2%. It was realised that heavier animals produced better carcass weight and primal cuts. The yields of ham, shoulder, loin chop, spareribs and fillet ranged from 6.3 to 9.7, 8.4 to 11.9, 2.9 to 4.4, 0.5 to 0.8 and 0.2 to 0.4 kilograms respectively. Data on pork patronage revealed that, the ham and the shoulder are the most patronised primal cuts on fresh weight basis, implying that such parts are most preferred in the fresh forms. Butchers are advised to select heavier animals for slaughter, as these yield better dressing percentages. Further studies should assess the carcass and primal cut yields of different breeds of pigs reared in Ghana.