Pig ultrasound machine can be used to predict intramuscular fat (IMF) in the long muscle of live pigs. Adding the measurement of the 10th rib Backfat and gender as independent variables to the IMF prediction equation can improve prediction accuracy. The improvement of muscle mass and quantity is crucial for enhancing consumer acceptance of pork. Therefore, it is necessary to address the specific factors that affect the quality of pork.

The presence of marble patterns or lipids is important for meat quality and sensory characteristics, as marble patterns can affect the palatability of cooked meat. The trend in modern pork production is to produce slimmer pork. The increased selection of lean meat has raised considerable concerns about the possibility of reducing fat in pig muscles. Lower levels of intramuscular fat can have adverse effects on the quality of pork consumption.

Detection of intramuscular fat in live pigs using B-ultrasound machine

The estimated heritability range of intramuscular fat is 0.49 to 0.81. The genetic correlation between intramuscular fat and meat content is very low (rg=-0.30). Therefore, it should be possible to emphasize breeding programs that simultaneously select higher levels of intramuscular fat and higher meat content. At present, breeding programs aimed at improving muscle mass require the collection of carcass measurements. Therefore, direct selection cannot be made, and breeding plans for these traits must be based on offspring testing.

The use of B-ultrasound Machines in pigs provides an alternative to traditional muscle mass breeding programs, as it allows for non-invasive measurement of live animal traits at a reasonable cost. The B-ultrasound machine for pigs has been used to predict the subcutaneous fat and lumbar muscle area of the 10th to 11th ribs of live pigs, with correlations close to 0.9 and 0.8, respectively. Marble pattern scores can also be predicted through cross-sectional and longitudinal scanning of pigs using ultrasound.

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