Comparative Study on Carcass Characteristics of Different Genetic Groups of Spent Hen in Bangladesh

2006 ◽  
Vol 5 (2) ◽  
pp. 178-180 ◽  
Author(s):  
K.N. Munira . ◽  
M.J. Uddin . ◽  
S. Faruque . ◽  
M.S. Parvez . ◽  
M.Y. Miah . ◽  
...  
Keyword(s):  
Comparative Study ◽  
Carcass Characteristics ◽  
Genetic Groups ◽  
Spent Hen

scholarly journals Carcass characteristics, chemical composition and fatty acid profile of longissimus muscle of young bulls from four genetic groups finished in feedlot

2012 ◽  
Vol 41 (2) ◽  
pp. 384-391 ◽  
Author(s):  
Roberto Haruyoshi Ito ◽  
Ivanor Nunes do Prado ◽  
Polyana Pizzi Rotta ◽  
Marival Gustavo de Oliveira ◽  
Rodolpho Martin do Prado ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Fatty Acid Profile ◽  
Carcass Characteristics ◽  
Longissimus Muscle ◽  
Genetic Groups

scholarly journals A comparative study of carcass characteristics and meat quality in genetic resources Pekin ducks and commercial crossbreds

2019 ◽  
Vol 32 (11) ◽  
pp. 1753-1762 ◽  
Author(s):  
Dariusz Kokoszyński ◽  
Dariusz Piwczyński ◽  
Henrieta Arpášová ◽  
Cyril Hrnčar ◽  
Mohamed Saleh ◽  
...  
Keyword(s):  
Comparative Study ◽  
Genetic Resources ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Pekin Ducks

scholarly journals COMPARATIVE STUDY FOR USING NATURAL FEED ADDITIVES ON PERFORMANCE AND CARCASS CHARACTERISTICS OF BROILER CHICKENS

2019 ◽  
Vol 22 (2) ◽  
pp. 247-256
Author(s):  
A. El-Faham ◽  
F. Abd El-Azeem ◽  
N. El-Medany ◽  
M. Hamed ◽  
Nematallah Ali ◽  
...  
Keyword(s):  
Comparative Study ◽  
Broiler Chickens ◽  
Carcass Characteristics ◽  
Feed Additives

scholarly journals A Comparative Study of Carcass Characteristics and Meat Quality Traits of Breast Muscle Between Broiler and Cockerel Chicken

2019 ◽  
Vol 18 (3) ◽  
pp. 144-150
Author(s):  
Md. Nazmul Has ◽  
Md. Ataul Goni Rabba ◽  
Tahera Yeasmin ◽  
Moinul Hasan ◽  
Md. Harun Or R
Keyword(s):  
Comparative Study ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Breast Muscle ◽  
Quality Traits ◽  
Meat Quality Traits

scholarly journals Kaji Banding Kualitas Semen Segar Empat Genetik Ayam Lokal Indonesia (COMPARATIVE STUDY ON THE QUALITY OF FRESH SEMEN OF FOUR GENETIC LOCAL CHICKEN IN INDONESIA)

2019 ◽  
Vol 20 (3) ◽  
pp. 397
Author(s):  
Junaedi Junaedi ◽  
Husnaeni Husnaeni
Keyword(s):  
Comparative Study ◽  
Spermatozoa Motility ◽  
Genetic Groups ◽  
Randomized Design ◽  
Semen Volume ◽  
Completely Randomized Design ◽  
Local Chicken ◽  
Fresh Semen ◽  
Better Than

This study was conducted to examine the comparison the quality of spermatozoa in four genetic groups of poultry (Pelung chicken, Nunukan chicken, Sentul chicken, and Bangkok chicken). The parameters of this study were the concentration of spermatozoa, motility, viability, semen volume, color, and consistency. The study was designed using a Completely Randomized Design (CRD) with four local chicken nations and four replications. The results showed that the volume of Nunukan chicken semen was 0.32±0.01 mL/ejaculation, Bangkok chicken was 0.31±0.01 mL/ejaculate, Sentul chicken was 0.15±0.02 mL/ejaculate and Pelung chicken was 0.23±0.02 mL/ejaculation. the color of fresh semen is white (Pelung chicken, Nunukan chicken and Sentul chicken) except chicken Bangkok has the color of cream semen. Pelung chicken has a concentration of spermatozoa 5,043.33±51 million/mL, Nunukan chicken 3,250.22 ±45 million/mL, Sentul chicken 3,002.87±67 million/mL, and Bangkok chicken 3,002.87 ± 67 million/mL. Motility of Pelung chicken 84.,69 ± 1.12%, Bangkok chicken 82.35±1.85%, Nunukan chicken 77.74±1.57% and Sentul chicken 77.64±1.65%. Viability spermatozoa of Sentul chicken was 90.35 ± 1.21%, Bangkok chicken was 90.64 ± 1.16%, Pelung chicken was 89.17 ± 1.23% and Nunukan chicken was 86.29 ± 1.15%. It can be concluded that the motility spermatozoa of Pelung chicken and Bangkok chicken is better than the spermatozoa motility of Nunukan chicken and Sentul chicken. The viability of Sentul chicken and Bangkok chicken was higher compared to the viability semen of chicken Pelung and chicken Nunukan.

A comparative study of Hereford and Friesian steers. 2. Carcass characteristics and meat quality

1982 ◽  
Vol 33 (1) ◽  
pp. 157 ◽  
Author(s):  
DG Taylor
Keyword(s):  
Comparative Study ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Fat Content ◽  
The Other ◽  
Bone Content ◽  
Retail Meat ◽  
Ad Libitum ◽  
Dressing Percentage ◽  
Ad Libitum Feeding

Two trials, each involving four Hereford and four Friesian steers, were finalized with the slaughtering of the animals and comparison of their carcass characteristics and meat quality. One trial involved hand-feeding the animals to achieve a constant liveweight gain of 0.68 kg/day from 6 months of age to slaughter at 15 months of age; the other trial used animals of the same age, but on ad libitum feeding. Carcass data substantiated the subjective observation that the Friesian carcasses were longer, less compact and displayed less desirable 'beef type' conformation than those of the Hereford. The dressing percentage of the Friesians was significantly (P < 0.01) lower than that of the Herefords. The Hereford carcasses had a significantly greater fat content than the Friesians, but lower percentages of both muscle and bone. The Hereford produced the greater yield of boneless retail meat (not fat trimmed), which could be attributed to their greater carcass fat and lower carcass bone content. The meat from both breeds was of equivalent palatability when assessed subjectively for tenderness, juiciness and flavour, and objectively for tenderness.

scholarly journals The Effects of Genetic Groups, Nutrition, Finishing Systems and Gender of Brazilian Cattle on Carcass Characteristics and Beef Composition and Appearance: A Review

2009 ◽  
Vol 22 (12) ◽  
pp. 1718-1734 ◽  
Author(s):  
Polyana Pizzi Rotta ◽  
Rodolpho Martin do Prado ◽  
Ivanor Nunes do Prado ◽  
Maribel Velandia Valero ◽  
Jesuí Vergílio Visentaine ◽  
...  
Keyword(s):  
Carcass Characteristics ◽  
Genetic Groups ◽  
And Gender

scholarly journals Selection Criteria for Meat Production Based on the Morphometry of Morada Nova Lambs: A Systematic Approach

2021 ◽  
Author(s):  
Genilson Cesar Alves ◽  
Wilder Hernando Ortiz Vega ◽  
Robson Silveira ◽  
Hélio Henrique Araújo Costa ◽  
Aline Vieira Landim
Keyword(s):  
Selection Criteria ◽  
Carcass Characteristics ◽  
Meat Production ◽  
Multivariate Techniques ◽  
Genetic Groups ◽  
Sheep Meat ◽  
Randomized Design ◽  
Total Data ◽  
Morphometric Index ◽  
Sheep Production

Abstract The objective of this study was to characterize the meat production potential of Morada Nova lambs from different genetic groups using morphological and zoometric data, performance and carcass characteristics. A total of 24 non-castrated male lambs from two genetic groups were used: Morada Nova red (MNR) and Morada Nova F1 red x Morada Nova white (MNF1) breed, with an initial mean body weight of 16.9 ± 3.43 kg and an average age of four months were distributed in a completely randomized design. Evaluations of morphometric data and zoom indices, performance and carcass characteristics were measured and calculated. Univariate and multivariate techniques were used to differentiate and reduce the number of variables, to group them and then develop and validate a sheep meat production index. Only 12 differences in the 29 morphometric measurements and zoometric indices analyzed were observed (P < 0.05). Furthermore, only 7 of the 28 quantitative and qualitative characteristics of the carcass were greater (P < 0.05) in MNF1 lambs. The yields of commercial cuts and the physical-chemical characteristics and qualitative measurements of the carcass were similar (P > 0.05) between the genetic groups. All groups of variables, except the cut yield, have discriminatory power (P < 0.05) with the highest classification percentages for body morphometry (91.3%) and zoometric indices (95.7%). The four identified factors, which together explain more than 85.0% of the total data variation, were renamed in the following order of importance: morpho-economic (38.5%), morpho-productive (18.8%), morpho-commercial (17.5%), and equilibrium (11.0%). The heat map showed the suitability in the morpho-commercial and morpho-economic factors for MNF1 lambs, while the MNR lambs showed emphasis for the equilibrium factor. Thus, the Sheep Meat Morphometric Index (SMMI) resulted in the following equation SMMI =\(\frac{\text{A}\text{I} \times 0.771 + \text{C}\text{H} \times 0.759 + \text{R}\text{H} \times 0.878 + \text{T}\text{P}\text{R}\text{I} \times 0.876 + \text{B}\text{I} \times 0.550 + \text{C}\text{W} \times 0.905}{100}\) In which: AI is the anamorphosis index; CH is chest height; RH is rump height; TPRI is the thoracic perimeter relation index; BI is body index; and CW is chest width. The application and validation of the developed index showed superiority (P < 0.001) for meat production in the crossed lambs. MNR and MNF1 lambs have high thoracic development, compact character and aptitude for meat production. Lambs crossed between genetic groups of the MN breed are another sustainable option for sheep production in drylands. It is recommended that the SMMI be used as a tool for morpho-productive selection criteria in breeding programs in the MN breed, as well as other small native breeds.

Sign in / Sign up

Export Citation Format

Share Document