backfat

backfat

a segment of the well-developed panniculus adiposus along the back of the pig; at this location the fat is especially well-formed and firm. The thickness of the layer is used as an index of the fatness of the entire carcass.

backfat probe
a sharp instrument used to measure backfat thickness without incising the carcass. Electronic probes are available for use in the live pig.
References in periodicals archive ?
The major focuses of testing are body weight at about 90 kg, which represents growth rate from birth after it is converted to days required to reach 90 kg body weight, and ultrasound measures of backfat thickness, eye muscle area, and retail cut percentage.
Effects of delta-aminolevulinic acid and vitamin C supplementation on feed intake, backfat, and iron status in sows.
Fine mapping of quantitative trait loci and assessment of positional candidate genes for backfat on bovine chromosome 14 in a commercial line of Bos taurus.
An added benefit to the technology is its ability to accurately measure backfat depth and loin depth through noninvasive means, two important traits in the determination of pork carcass percent lean.
The unsaturated fatty acid fraction of backfat is higher in entire males than in castrates [4, 8].
Our second experiment, conducted at the Prairie Swine Centre, evaluated backfat composition and animal performance when feeding flaxseed co-extruded with peas.
According to Ms Tongue, there is a growing demand for weaners from farmers setting up fattening units: Welsh pigs provide an excellent pork/bacon carcass and sufficient backfat to retain a traditional pork flavour.
An ongoing shortage of backfat, which has caused serious problems for processed meat producers, is being alleviated by the use of Deliquess, an innovative substitute from Ulrick & Short.
However, feed efficiency can be improved by testing and selecting individual pigs for gain and backfat.
He adds: "Sainsbury's continues to support British meat as all Sainsbury's own label sausages use British meat, including backfat, with the barbecue range included in this policy.
Trim all but a quarter inch of backfat from the loin.
In the present study, carcass weight, carcass rate, backfat thickness and rib eye muscle area were not affected by MPB supplementation to TMR, whereas the meat grade was improved (p<0.