Relationships between intramuscular fat and dissected fat in the beef carcass

1975 ◽  
Vol 26 (4) ◽  
pp. 777 ◽  
Author(s):  
ER Johnson
Keyword(s):  
Correlation Matrix ◽  
Intramuscular Fat ◽  
Muscle Group ◽  
Simple Equation ◽  
Regression Equations ◽  
Fat Percentage ◽  
Simple Correlation ◽  
Fat Thickness ◽  
Muscle Groups ◽  
Highly Correlated

Quantitative relationships between total dissected fat and weight of intramuscular fat in nine 'standard muscle groups' and total side muscle were investigated in 18 steer carcasses varying in fatness from 9.1 to 38.9% of chilled side weight. A simple correlation matrix showed that both weight and percentage of total dissected fat were more highly correlated with the proportion by weight of intramuscular fat in total side muscle than in any of the 'standard muscle groups'. Predictions of total dissected fat weight from regressions of the intramuscular fat percentages of 'standard muscle groups' and total side muscle were not as accurate as a relatively simple equation employing fat thickness at the 10th rib together with chilled carcass weight. For all six muscle groups used in regression equations, the percentage of total dissected fat in the carcass was more accurately predicted than total dissected fat weight. Standard muscle group 7 was the most accurate of the muscle groups in predicting total dissected fat weight, and it contained the fewest muscles (five), but they were large, expansive muscles which required extensive trimming. Standard muscle groups 3 and 7 were equally accurate in predicting total dissected fat percentage, but the former was associated with even greater dissection and trimming problems than standard muscle group 7. It is concluded that the use of intramuscular fat weight of muscle groups to improve predictions of carcass fatness is neither practicable nor successful.

Relationships among carcass quality characteristics between and within carcass quartering sites

1998 ◽  
Vol 49 (2) ◽  
pp. 285 ◽  
Author(s):  
S. Baud ◽  
C. M. Wade ◽  
M. E. Goddard
Keyword(s):  
Water Content ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Quality Characteristics ◽  
Carcass Quality ◽  
Longissimus Muscle ◽  
Fat Percentage ◽  
Muscle Area ◽  
Intermuscular Fat ◽  
Fat Thickness

Carcass quality characteristics were measured on 511 steers of 4 breeds that were destined for the Japanese market. All steers had carcass measurements taken at the 10th/11th rib interface, while 103 steers had additional measurements made on the same characteristics at the 5th/6th rib interface. Australian marbling score, longissimus muscle area, intramuscular fat percentage, intramuscular water content, Japanese intermuscular fat thickness, Japanese subcutaneous fat thickness, Japanese rib thickness, and meat pH were measured in the study. These measurements allowed the phenotypic relationships between the different carcass quality traits measured at the 10th/11th rib interface to be calculated. Significant positive correlations were observed among measurements of carcass fatness, and significant negative correlations were observed between carcass fatness and carcass water content. Angus and Murray Grey cattle had higher levels of marbling and intramuscular fat than Hereford and Poll Hereford cattle The data enabled Australian, USDA, and Japanese marbling standards to be compared on the basis of intramuscular fat percentage determined by an ether extraction process. Differences between the same carcass characteristics taken at 5th/6th and 10/11th rib interfaces of the longissimus dorsi were estimated from the 103 steers measured at both sites. Correlations between the rib sites were high for marbling, intramuscular fat, and intramuscular water, but low for longissimus muscle area, intermuscular fat thickness, and pH.

Studies of fat distribution in the bovine carcass. III.* Influence of intramuscular fat on the weight of total dissected muscle, muscle/bone ratio and the growth coefficients of muscle groups

1974 ◽  
Vol 25 (3) ◽  
pp. 515 ◽  
Author(s):  
ER Johnson ◽  
WJ Pryor
Keyword(s):  
Fat Distribution ◽  
Intramuscular Fat ◽  
Muscle Group ◽  
The Other ◽  
Regression Coefficients ◽  
Muscle Weight ◽  
Weight One ◽  
Muscle Groups ◽  
Total Muscle

The influence of intramuscular fat weight on total dissected muscle weight, muscle/bone ratio and the growth coefficients of 'standard muscle groups' was examined in 55 cattle (including foetuses and calves) with total dissected fat contents ranging from 1.3 to 38.9%. Intramuscular fat weight was significantly correlated with total dissected muscle weight (r = 0.97, P < 0.01), percentage total dissected fat weight (r = 0.82, P < 0.01) and age (r = 0.72, P < 0.01). Comparison of two regressions of total muscle weight on total muscle plus bone weight, one based on dissected muscle weight and the other on dissected muscle weight less intramuscular fat weight, showed that neither the slopes nor the intercepts differed significantly. Comparison of two regressions of muscle/bone ratio on muscle plus bone weight, one based on dissected muscle weight and the other on dissected muscle weight less intramuscular fat weight, showed that neither the regression coefficients nor the intercepts differed significantly. Intramuscular fat varied from 0.71 to 7.46% of chilled side muscle weight in carcasses which had total dissected fat contents ranging from 1.3 to 35.1 %. The increase in muscle/bone ratio attributable to intramuscular fat weight over this fatness range varied from 0.02 to 0.38. Comparison between pairs of growth coefficients for each 'standard muscle group', one based on dissected muscle weight and the other on dissected muscle weight less intramuscular fat weight, showed that there were no significant differences. _____________________ *Part II, Aust. J. Agric. Res., 24: 287 (1973).

Effects of selection for ultrasound intramuscular fat percentage in Angus bulls on carcass traits of progeny

2002 ◽  
Vol 80 (8) ◽  
pp. 2017 ◽  
Author(s):  
R. L. Sapp ◽  
J. K. Bertrand ◽  
T. D. Pringle ◽  
D. E. Wilson
Keyword(s):  
Carcass Traits ◽  
Intramuscular Fat ◽  
Fat Percentage ◽  
Selection For

Predicting in Vivo Soft Tissue Masses of the Lower Extremity Using Segment Anthropometric Measures and DXA

2005 ◽  
Vol 21 (4) ◽  
pp. 371-382 ◽  
Author(s):  
Jeffrey D. Holmes ◽  
David M. Andrews ◽  
Jennifer L. Durkin ◽  
James J. Dowling
Keyword(s):  
Soft Tissue ◽  
Lower Extremity ◽  
Prediction Equation ◽  
Regression Equations ◽  
Anthropometric Measures ◽  
Soft Tissue Masses ◽  
Highly Correlated ◽  
Relative Errors ◽  
Dxa Scans

The purpose of this study was to derive and validate regression equations for the prediction of fat mass (FM), lean mass (LM), wobbling mass (WM), and bone mineral content (BMC) of the thigh, leg, and leg + foot segments of living people from easily measured segmental anthropometric measures. The segment masses of 68 university-age participants (26 M, 42 F) were obtained from full-body dual photon x-ray absorptiometry (DXA) scans, and were used as the criterion values against which predicted masses were compared. Comprehensive anthropometric measures (6 lengths, 6 circumferences, 8 breadths, 4 skinfolds) were taken bilaterally for the thigh and leg for each person. Stepwise multiple linear regression was used to derive a prediction equation for each mass type and segment. Prediction equations exhibited high adjustedR2values in general (0.673 to 0.925), with higher correlations evident for the LM and WM equations than for FM and BMC. Predicted (equations) and measured (DXA) segment LM and WM were also found to be highly correlated (R2= 0.85 to 0.96), and FM and BMC to a lesser extent (R2= 0.49 to 0.78). Relative errors between predicted and measured masses ranged between 0.7% and –11.3% for all those in the validation sample (n= 16). These results on university-age men and women are encouraging and suggest that in vivo estimates of the soft tissue masses of the lower extremity can be made fairly accurately from simple segmental anthropometric measures.

Selection against abdominal fat percentage may increase intramuscular fat content in broilers

2016 ◽  
Vol 133 (5) ◽  
pp. 422-428 ◽  
Author(s):  
L. Leng ◽  
H. Zhang ◽  
J.Q. Dong ◽  
Z.P. Wang ◽  
X.Y. Zhang ◽  
...  
Keyword(s):  
Intramuscular Fat ◽  
Abdominal Fat ◽  
Fat Content ◽  
Fat Percentage ◽  
Intramuscular Fat Content

FAT THICKNESS MEASURED WITH THREE ULTRASONIC INSTRUMENTS ON LIVE RAM LAMBS AS PREDICTORS OF CUTABILITY

1980 ◽  
Vol 60 (4) ◽  
pp. 857-867 ◽  
Author(s):  
ANDRÉ FORTIN
Keyword(s):  
Multiple Regression ◽  
Live Weight ◽  
Optimal Location ◽  
Regression Equations ◽  
Longissimus Muscle ◽  
Fat Thickness ◽  
Ram Lambs

Fat thickness at four locations over the longissimus muscle was measured ultrasonically on 33 live ram lambs ranging in live weight from 16.0 to 37.0 kg. Simple and multiple regression equations were developed to assess the effectiveness of fat thickness as measured by three different ultrasonic instruments (Krautkrämer USM #2, Scanoprobe Model 731A and Scanogram Model 722) to predict cutability. Weight of trimmed or boneless cuts (shoulder + loin + rack + leg) was predicted with more precision than percentage of cuts. Fat thickness alone or combined with weight at scanning was of no significant value (P > 0.05) in the prediction of percentage of trimmed cuts. Percentage of boneless cuts was predicted more efficiently from weight at scanning alone than from fat thickness alone or combined with weight at scanning. Weight of cuts (trimmed or boneless) was also estimated from the fat measurement (P < 0.01), the weight at scanning (P < 0.01) or a combination of both variables. For the latter, fat thickness did not contribute significantly (P > 0.05). The optimal location of the fat measurement depended on the ultrasonic instrument used. Fat thickness measured with the Krautkrämer was more efficient in its prediction of cutability than fat thickness measured with the Scanoprobe or Scanogram. However, over the range of liveweights studied, the usefulness of fat thickness measured on live ram lambs to predict cutability is questionable.

scholarly journals Alterations in muscle activation patterns during robot-assisted bilateral training: A pilot study

2018 ◽  
Vol 233 (2) ◽  
pp. 219-231 ◽  
Author(s):  
Bo Sheng ◽  
Lihua Tang ◽  
Shengquan Xie ◽  
Chao Deng ◽  
Yanxin Zhang
Keyword(s):  
Muscle Activation ◽  
Interaction Force ◽  
Robot Assisted ◽  
Activation Patterns ◽  
Recovery Processes ◽  
Muscle Activation Patterns ◽  
Bilateral Training ◽  
Muscle Groups ◽  
Highly Correlated ◽  
Training Protocols

Robot-assisted bilateral training is being developed as a new rehabilitation approach for stroke patients. However, there is still a lack of understanding of muscle functions when performing robot-assisted synchronous movements. The aim of this work is to explore the muscle activation patterns and the voluntary effort of participants during different robot-assisted bilateral training protocols. To this end, 10 healthy participants were recruited to take part in a 60-minute experiment. The experiment included two different bilateral exercises, and each exercise contained four different training protocols. Trajectories of the robots, interaction force and surface electromyogram signals were recorded during training. The results show that the robots do affect the muscle activation patterns during different training protocols and exercises rather than the controller. Specifically, the activity of muscles is reduced in robot-assisted training but is increased in active force involved robot-assisted training when compared to robot-unassisted training. Meanwhile, the voluntary effort of participants can be presented by the adjusted trajectories via the controller. In addition, the results also suggest that the activations for the same muscle groups in the left and right arms are highly correlated with each other in both exercises. Furthermore, the training protocols and methods developed in this work could be further extended in future clinical trials to investigate therapeutic outcomes for patients as well as to better understand bilateral recovery processes.

scholarly journals Reduction of slaughter age of Hanwoo steers by early genotyping based on meat yield index

2020 ◽  
Vol 33 (5) ◽  
pp. 770-777
Author(s):  
Chang Dae Jeong ◽  
Mahfuzul Islam ◽  
Jong-Joo Kim ◽  
Yong-Il Cho ◽  
Sang-Suk Lee
Keyword(s):  
Snp Array ◽  
Carcass Weight ◽  
Related Gene ◽  
Marbling Score ◽  
Meat Yield ◽  
Growing Period ◽  
Slaughter Age ◽  
Snp Array Analysis ◽  
Fat Thickness ◽  
Highly Correlated

Objective: This study was conducted to determine early hereditary endowment to establish a short-term feeding program.Methods: Hanwoo steers (n = 140) were equally distributed into four groups (35/group) based on genetic meat yield index (MYI) viz. the greatest, great, low, and the lowest at Jukam Hanwoo farm, Goheung. All animals were fed in group pens (5 animals/pen) with similar feed depending on the growth stage. Rice straw was provided ad libitum, whereas concentrate was fed at 5.71 kg during the growing period (6 to 13 mo) and 9.4 kg during the fattening period (13 to 28 mo). Body weight (BW) was measured at two-month intervals, whereas carcass weight was determined at slaughtering at about 31 months of age. The Affymetrix Bovine Axiom Array 640K single nucleotide polymorphism (SNP) chip was used to determine the meat quantity-related gene in the blood.Results: After 6 months, the highest (p<0.05) BW was observed in the greatest MYI group (190.77 kg) and the lowest (p<0.05) in the lowest MYI group (173.51 kg). The great MYI group also showed significantly (p<0.05) higher BW than the lowest MYI group. After 16 and 24 months, the greatest MYI group had the highest BW gain (p<0.05) and were therefore slaughtered the earliest. Carcass weight was significantly (p<0.05) higher in the greatest and the great MYI groups followed by the low and the lowest MYI groups. Back-fat thickness in the greatest MYI group was highly correlated to carcass weight and marbling score. The SNP array analysis identified the carcass-weight related gene BTB-01280026 with an additive effect. The steers with the allele increasing carcass weight had heavier slaughter weight of about 12 kg.Conclusion: Genetic MYI is a potential tool for calf selection, which will reduce the slaughter age while simultaneously increasing carcass weight, back-fat thickness, and marbling score.

Ultrasound Measurements of Subcutaneous Fat Thickness Are Robust Against Hydration Changes

2020 ◽  
pp. 1-6
Author(s):  
Dale R. Wagner ◽  
James D. Cotter
Keyword(s):  
Body Composition ◽  
Body Fat ◽  
Subcutaneous Fat ◽  
Hydration Status ◽  
Body Fat Percentage ◽  
Fat Percentage ◽  
Ultrasound Measurements ◽  
Subcutaneous Fat Thickness ◽  
Fat Thickness ◽  
The Impact

Ultrasound is an appealing tool to assess body composition, combining the portability of a field method with the accuracy of a laboratory method. However, unlike other body composition methods, the effect of hydration status on validity is unknown. This study evaluated the impact of acute hydration changes on ultrasound measurements of subcutaneous fat thickness and estimates of body fat percentage. In a crossover design, 11 adults (27.1 ± 10.5 years) completed dehydration and hyperhydration trials to alter body mass by approximately ±2%. Dehydration was achieved via humid heat (40 °C, 60% relative humidity) with exercise, whereas hyperhydration was via ingestion of lightly salted water. Ultrasound measurements were taken at 11 body sites before and after each treatment. Participants lost 1.56 ± 0.58 kg (−2.0 ± 0.6%) during the dehydration trial and gained 0.90 ± 0.21 kg (1.2 ± 0.2%) during the hyperhydration trial even after urination. The sum of fat thicknesses as measured by ultrasound differed by <0.90 mm across trials (p = .588), and ultrasound estimates of body fat percentage differed by <0.5% body fat. Ultrasound measures of subcutaneous adipose tissue were unaffected by acute changes in hydration status by extents beyond which are rare and overtly self-correcting, suggesting that this method provides reliable and robust body composition results even when subjects are not euhydrated.

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