Pig Industry - Article: The ecografía in the qualification butcher of the alive pig - Slaughtering Industry


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25/03/2006

Engormix.com
Argentina

Article: The ecografía in the qualification butcher of the alive pig

In this forum comments are made on the technical article

La ecografía in the qualification butcher of the alive pig

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25/03/2006

Ricardo Miguel Quintana Rosemary
Peru

I find very interesting the article because we would eliminate this way him in certain degree the estrés caused with the other methods.

01/07/2006

mayra gómez
Spain

I find very interesting the information. Congratulations!!

01/07/2006

Omar Bellenda
Uruguay

Dear friends:
I thank the opinions, and I wait that the article and our experience in these topics, serve so that we can take advantage and our potenciar services to the producers, and to improve the commercialization. Cordial greetings of

Omar

11/08/2006

José Luis Azuara
Mexico

Hello. My name is Roberto, I am from Mexico, study the preparatory one, and I found the article very interesting, because one would no longer have to battle like in the other methods.

11/08/2006

Janine Purbis Paulsen
Peru

to have a better idea about the quality butcher of a pig. Measuring the thickness of dorsal fat at level of the first one, tenth, last rib and last lumbar vertebra, would give us a better panorama on this aspect. The lineal type mensurations exist (long of animal, long of channel, long of ham, long of leg, wide of ham, wide of belly, wide of back, etc) ,que would enlarge much more the panorama has more than enough swinish meat quality. The channel yields, meat percentages and fat, they are important items in studies y/o analysis of this type.
Greetings.

11/08/2006

Humberto Gómez Díaz Onlooker
Mexico

Very interesting this article and of a lot of application.

20/08/2006

Omar Bellenda
Uruguay

Dear friends of Latin America,
thank you for their comments and contributions. In fact, this technique is a help to be able to predict certain productive characteristics that it is necessary to countersign in the post-mortem, but that without a doubt, they are a good guide, and in general, they spread being of positive correlation the ultrasonido data in pre-mortem with those that we obtain in the carcasa. There is much more to make and to learn in these topics, and of course, we are trafficking that road to share it with all you. Thank you and we continue in contact. A cordial greeting to all,

Dr. Omar G. Bellenda - DMTV

02/11/2006

Gerardo Well done Valdivia
Mexico

Hello Dr. Bellenda. Their article is very interesting and I have some questions.
Under the technique used in an ecógrafo, is it possible to make mensurations in the course of the development of the pigs that you/they can indicate us with certainty the range of meager growth of that pig, with the purpose of to predict and to estimate the level of nutritious in their diet?

What ecografo type do I need without that of real time is?

Would it rot you in a later article to enlarge the concepts for the use of this technique, mainly what concerns to the three layers of fat in a very fat pig?

For their attention, thank you. Greetings.

Gerardo Well done

02/11/2006

Omar Bellenda
Uruguay

Dear Gerardo, thank you to consult for your restlessness and for the interest in the technique.
I comment you that if it can leave studying the evolution or meat development of the animals along their life, identifying for this the increment in the area of loin eye or chop, in reference to their increment of weight, and also in the degree of increase of their covering of fat. These two data that we obtain live and on time real for the ultrasonido, they allow to leave monitoreando the animal, and I eat well you say, to be able to study what feeding type and handling are the most appropriate to achieve the channel type that the market claims. For this task, ecografía teams are used that are a little more sophisticated than the simple ones that there are for pregnancy and fat, but they are also good for these tasks. They occupy a probe or special transducer of animal sciences that it is quite expensive, the ASP 18 and an acoustic acoplador or standoff.
If you are interested in the topic, I comment you that I will give a chat and demonstration (in bovine), in the Cattle Fair of Culiacan - Sinaloa, in 2 or 3 weeks. Any consultation for more handling details, you can see it in my page, and if you want, you can contact me making click on my behalf for some more specific detail. A cordial greeting, and I wait to have been clear with my concepts.

Omar

07/11/2006

Patricia Gomez Aguirre
Chile

Dear Sr:
I write him to know their experience in the qualification of Infiltration (non covering) fat in livestock hybrid wagyu, since is a very interesting topic of which wanted more interiorizarme.
Thank you for their time.

07/11/2006

Omar Bellenda
Uruguay

Dear Patricia, thank you to communicate. I comment you that exactly I was few weeks ago in your earth, carrying out the evaluation of fatty intramuscular or marmoleo in animals Wagyu crosses. To obtain some comments of the technique and interpretation form, you can enter in my page: editado or I also believe that there are some live articles of qualification butcher of bovine in this noted digital magazine. I am to the order for any consultation, and I hope we continue in contact. My personal mail is: editado .
Cordial saludos,

Omar

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