The objective of this study was to identify parameters for the evaluation of pork belly quality (composition) and quantity (volume) and to develop regression equations that predict properties of whole pork belly. Through an image analysis of 648 bellies, newly characterized pork belly parameters were developed for evaluating pork belly quality and quantity. Importantly, the estimated muscle volume showed high positive correlation with the whole belly volume and the whole belly muscle percentage (r = 0.458, and 0.654, respectively). Section 7 was identified as the best section for the evaluation of pork belly based on the muscle area in every vertebra. A stepwise regression showed that cutaneous trunci muscle (CTM) had an r² of 0.624 in the model, and supplementation with the other muscles yielded an r² of 0.784. Therefore, we propose that a prediction equation could be developed for a certain area in the belly for the evaluation of pork belly quantity and quality. The results could be applied to select breeding stock using techniques such as ultrasound with the aim of producing hogs with large as well as lean bellies.

这项研究的目的是确定用于评估猪肚质量（成分）和数量（体积）的参数，并开发出预测整个猪肚特性的回归方程。通过对648个腹部的图像分析，开发了新特性的猪肚参数，用于评估猪肚的质量和数量。重要的是，估计的肌肉体积与整个腹部体积和整个腹部肌肉百分比显示出高度正相关（r分别 为0.458和0.654）。根据每个椎骨的肌肉面积，第7节被认为是评估五花肉的最佳部分。逐步回归表明，皮肤截肌（CTM）的r ²在模型中为0.624，而其他肌肉的补充产生的r ²为0.784。因此，我们建议可以为腹部的某个区域建立一个预测方程，以评估猪肚的数量和质量。该结果可用于使用诸如超声的技术选择育种种群，目的是生产具有大肚子和瘦肚子的猪。