Journal of Animal Science and Technology
Korean Society of Animal Science and Technology
Article

Predicting body compositions of live finishing pigs based on bioelectrical impedance analysis

Ji Seon An1, Ji Hwan Lee1, Min Ho Song2, Won Yun1, Han Jin Oh1, Yong Ju Kim1, Jun Soeng Lee1, Hyeun Bum Kim3,*, Jin Ho Cho1,**
1Division of food and animal science, Chungbuk National University, Cheongju 28644, Korea.
2Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea.
3Department of Animal Resource and Science, Dankook University, Cheonan 31116, Korea.
**Corresponding Author: Hyeun Bum Kim, Department of Animal Resource and Science, Dankook University, Cheonan 31116, Korea, Republic of. E-mail: hbkim@dankook.ac.kr.
**Corresponding Author: Jin Ho Cho, Division of food and animal science, Chungbuk National University, Cheongju 28644, Korea, Republic of. E-mail: jinhcho@chungbuk.ac.kr.

© Copyright 2021 Korean Society of Animal Science and Technology. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 16, 2020; Revised: Nov 08, 2020; Accepted: Dec 16, 2020

Published Online: Jan 04, 2021

Abstract

The objective of this study was to predict body compositions of live pigs using bioelectrical impedance procedures. In experiment 1, 32 crossbred (Duroc × Landrace × Yorkshire) finishing pigs with an average weight at 84.06 kg were used. In experiment 2, 96 crossbred (Duroc × Landrace × Yorkshire) finishing pigs with an average weight at 88.8 kg were used. A four-terminal body composition analyser (model HBF-306, OMRON, Kyoto, Japan) was utilized to determine fat percentage. Lean meat percentage and backfat thickness were measured with a lean meat measuring meter (model Piglog 105, SFK Technology, Herlev, Denmark). In experiment 1, fat percentage was not significantly correlated with lean meat percentage, although a tendency (<italic>p</italic> &lt; 0.1) of a negative correlation was found. Backfat thickness was significantly correlated with fat percentage and lean meat percentage (r = 0.745 and r = - 0.961, respectively). Coefficients of determination for fat percentage with lean meat percentage, fat percentage with backfat thickness, and backfat thickness with lean meat percentage were 0.503, 0.566, and 0.923, respectively. In experiment 2, fat percentage was significantly correlated with lean meat percentage (r = - 0.972). Backfat thickness was also significantly correlated with fat percentage and lean meat percentage (r = 0.935 and r = - 0.957, respectively). Results of this study indicate that bioelectrical impedance analysis might be useful for predicting body compositions of live finishing pigs.

Keywords: Bioelectrical impedance analysis; Backfat thickness; Finishing pig