CRITERIA OF BELLY BACON DESIRABILITY. IV. MARKET INDEX AS A GUIDE TO CARCASS POTENTIAL FOR BACON PRODUCTION

1975 ◽  
Vol 55 (4) ◽  
pp. 673-682
Author(s):  
H. T. FREDEEN ◽  
A. H. MARTIN ◽  
J. G. McANDREWS ◽  
D. S. HARBISON
Keyword(s):  
Quantitative Traits ◽  
Total Population ◽  
Statistical Analyses ◽  
Carcass Weight ◽  
Weight Range ◽  
Weight Index ◽  
Market Index ◽  
Total Range ◽  
Per Se

Market index values applied to carcasses weighing 59–77 kg provided a reasonably consistent indication of lean–fat ratio in the belly with lean content increasing as index increased from 92 to 112. However, index values involving carcass weight discounts (i.e. applied to carcasses outside this 18-kg weight range) were not a consistent measure of belly merit or of carcass backfat and, in the total population studied, all belly traits were more reliably predicted by carcass backfat per se than by index. Statistical analyses did not identify any interactions between sex and fat, sex and weight, or weight and fat over the total range of weight (55–94 kg) and fat (40–110 mm) represented in the population. It was concluded that market index, if it is to serve as a consistent predictor of quantitative traits observed in the belly cut, would require revision to extend into the upper weight range (up to 90 kg), the systematic fat–weight–index pattern currently applied to carcasses weighing 59–77 kg.

CRITERIA OF BELLY BACON DESIRABILITY. I. FAT–LEAN RATIO OF THE PORK BELLY IN RELATION TO BACKFAT, CARCASS WEIGHT AND SPECIFIC GRAVITY

1975 ◽  
Vol 55 (4) ◽  
pp. 641-648 ◽  
Author(s):  
H. T. FREDEEN ◽  
A. H. MARTIN ◽  
J. G. McANDREWS ◽  
D. S. HARBISON
Keyword(s):  
Sex Differences ◽  
Regression Analysis ◽  
Specific Gravity ◽  
Total Population ◽  
Regression Equation ◽  
Carcass Weight ◽  
Backfat Thickness ◽  
Linear Fashion ◽  
Weight Range ◽  
Variance Explained

Belly composition in relation to specific gravity of the cured belly and weight and backfat measurements of the carcass was evaluated on a sample of 730 carcasses. Substantial sex differences were observed with boars (n = 109) having 4.5% less fat in the belly than gilts (n = 379) and gilts 2.7% less fat than castrates (n = 242). Percent fat of belly increased in a linear fashion with increasing backfat thickness with the change consistent for each sex across the carcass weight range (56–90 kg). In regression analysis of the total population, backfat explained 46.1% of the total variance in percent fat of the belly, weight after backfat 0.5% and specific gravity after weight 36.1%. Inclusion of sex in the regression equation increased the proportion of variance explained by 0.4% (from 82.7 to 83.1). Carcass weight, backfat thickness, and percent fat in the belly were directly related to belly weight expressed as a proportion of carcass weight and inversely related to percent curing shrink.

scholarly journals AN INVESTIGATION ON HETEROSIS, GENERAL AND SPECIFIC COMBINING ABILITY FOR POD YIELD AND ITS CONTRIBUTING PARAMETERS IN OKRA [ABELMOSCHUS ESCULENTUS (L.) MOENCH]

2021 ◽  
Vol 9 (08) ◽  
pp. 334-341
Author(s):  
Shailesh Kapadia ◽  
◽  
Kirti Patel ◽  
P.K. Patel ◽  
Mempal D. ◽  
...  
Keyword(s):  
Combining Ability ◽  
Quantitative Traits ◽  
Block Design ◽  
Abelmoschus Esculentus ◽  
F1 Hybrids ◽  
Research Centre ◽  
Pod Yield ◽  
Randomized Block Design ◽  
Per Se ◽  
Almost All

The heterosis and combining ability studies were conducted by utilizing modified Line X Tester mating design involving 6 Lines and 9 testers of Okra [Abelmoschus esculentus (L.) Moench]. The breeding material involving fifty four F1 hybrids along with 15 parents with one commercial check were evaluated during Kharif 2020 in a Randomized Block Design (R.B.D.) with three replications at Research Centre of Goldking Biogene Private Limited with an aim to estimate the magnitude of heterosis and to identify the good parents and good hybrid combinations for pod yield and other quantitative traits. Among the parents GKOF-1, GKOF-5 and GOM-7 were found to be good general combiners for pod yield per plot. Among the lines GKOF-3, GKOF-4 and GKOF-6 and testers GKOM-4, GKOM-5, GKOM-7 and GKOM-9 were found to be involved in exhibiting significant sca effects for almost all characters. Among the crosses GKOF-2 X GKOM-5, GKOF-1 X GKOM-8 and GKOF-6 X GKOM-7 exhibited high per se performance for pod yield per plot. Further the cross GKOF-1 X GKOM-7, GKOF-4 X GKOM-9 and GKOF-6 X GKOM-4 revealed highest positively significant sca effects for pod yield per plot.

scholarly journals Characterizing Pork Quality of Carcasses with an Average Weight of 119 Kg

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
H. Price ◽  
A. B. Lerner ◽  
E. A. Rice ◽  
J. E. Lowell ◽  
B. N. Harsh ◽  
...  
Keyword(s):  
Iodine Value ◽  
Total Population ◽  
Fiber Type ◽  
Carcass Weight ◽  
Average Weight ◽  
Pork Quality ◽  
Quality Traits ◽  
Quality Measurements

ObjectivesBetween 1995 and 2018, average hot carcass weight of U.S. pork carcasses increased from 82 kg to 96 kg, which is an increase of approximately 17%. At current rates, pork carcasses in the U.S. will weigh on average, 105 kg by the year 2030 and over 118 kg by 2050. Although this represents an increase in throughput efficiency due to increases in economy of scale, projecting continued increases in the future raises some concerns. Therefore, the objective was to characterize pork quality of carcasses ranging from 78 to 145 kg with a mean weight of 119 kg.Materials and MethodsCarcass composition, such as hot carcass weight (HCW), back fat depth and loin depth were measured on 666 carcasses. Additionally, loin quality measurements, such as pH, loin instrumental and visual color, and iodine value of clear plate fat were measured on approximately 90% of the total population. Ham quality, 14 d aged loin and chop quality measurements, and loin chop slice shear force (SSF) were evaluated on approximately 30% of the total population. Finally, myosin heavy chain fiber type determination was completed on approximately 50 carcasses selected from carcasses ranging from 97 to 133 kg. The slope of regression lines and coefficients of determination between hot carcass weights and quality traits were calculated using the REG procedure in SAS and considered significantly different from 0 at P ≤ 0.05.ResultsAs HCW increased loin depth (b1 = 0.2496, P < 0.0001), back fat depth (b1 = 0.1374, P < 0.0001), loin weight (b1 = 0.0345, P < 0.0001), chop weight (b1 = 1.6626, P < 0.0001), and ham weight (b1 = 0.1044, P < 0.0001) increased. There was a decrease in estimated lean (b1 = –0.0751, P < 0.0001) and iodine value (b1 = –0.0923, P < 0.0001) as carcass weight increased, however, HCW only accounted for ≤ 24% (R2 = 0.24) of the variation in estimated lean and iodine value. Additionally, there were no significant differences in gluteus medius pH (b1 = 0.0009, P = 0.30) or instrumental lightness (b1 = 0.0301, P = 0.15), redness (b1 = –0.0036, P = 0.73) or yellowness (b1 = 0.0058, P = 0.57) of the ham as carcass weight increased. As carcass weight increased, 1 d loin instrumental yellowness (b*) increased (b1 = 0.0092 P < 0.01), however HCW only explained 1% of the variation in b*. Heavier carcasses were more tender (decreased SSF of chops cooked to 71°C, (b1 = –0.0674, P < 0.0001), although HCW only explained 9% of the variation in SSF. Total cook loss of chops used for SSF determination decreased as HCW increased (b1 = –0.0512, P < 0.0001), and HCW explained 15% (R2 = 0.15) of the variation in total cook loss. There were no significant differences in fiber type percentage, type 1 (b1 = –0.0170, P = 0.81), 2a (b1 = –0.0786, P = 0.23), 2x (b1 = –0.0201, P = 0.80), or 2b (b1 = 0.1224, P = 0.37), or fiber type area, type 1 (b1 = –26.6331, P = 0.22), 2a (b1 = –40.7257, P = 0.07), 2x (b1 = –46.9459, P = 0.25), or 2b (b1 = –26.2537, P = 0.38) as HCW increased.ConclusionDue to the lack of variation explained by HCW (≤ 15%), pork quality traits are not expected to be compromised as HCW continues to increase. The results suggest that increasing HCW to 119 kg did not have detrimental effects on pork quality attributes.

A comparison of whole milk and a milk substitute in the production of veal

1957 ◽  
Vol 1957 ◽  
pp. 77-81
Author(s):  
J. Elliot
Keyword(s):  
Milk Protein ◽  
Early Summer ◽  
Carcass Weight ◽  
Short Supply ◽  
Weight Range ◽  
Whole Milk ◽  
Minimum Price ◽  
Milk Substitute ◽  
Milk Marketing ◽  
Ideal Method

The disposal of the surplus milk produced in the spring and early summer months is becoming a problem. Blaxter (1950) suggested that the conversion of milk protein into meat protein in the form of veal would be an ideal method of dealing with the surplus.In March 1955, the Fatstock Marketing Corporation and the Milk Marketing Board jointly announced a scheme designed to divert surplus milk from the overloaded butter and cheese manufacturers to veal production at a time when home-killed meat is normally in short supply. From the beginning of April until the end of July, a minimum price of 3s. per lb. dressed carcass weight for Grade I calves in the weight range 60-100 lb. and 2s. 9d. per lb. between 101-125 lb. was offered by the Fatstock Marketing Corporation.

Genetic divergence analysis in chickpea germplasm

2018 ◽  
Author(s):  
Renuka Shivwanshi ◽  
Anita Babbar
Keyword(s):  
Seed Yield ◽  
Genetic Divergence ◽  
Seed Weight ◽  
Quantitative Traits ◽  
Mean Values ◽  
Cluster Distance ◽  
Biological Yield ◽  
Per Se ◽  
Total Divergence ◽  
100 Seed Weight

A total of 434 germplasm lines of chickpea were assessed for 13 quantitative traits during rabi 2015-16 at JNKVV, Jabalpur. Genotypes were grouped into fourteen clusters. Clusters II and cluster XIV and cluster XII and cluster XIV, had maximum inter cluster distance. The characters viz.,effective pods per plant followed by biological yield per plant, plant height and 100-seed weight were main contribution to total divergence. Cluster XIV and cluster XIII had highest mean values for maximum number of characters. Based on the result IC 83812, EC 198729, EC 490027, IC 53245, IC 83827and IC 83889 are recommended for hybridization, as these genotypes showed good per se performance for seed yield and belong to the highly diverse clusters.

Halothane genotype by weight interactions on lean yield from pork carcasses

1991 ◽  
Vol 71 (3) ◽  
pp. 633-643 ◽  
Author(s):  
A. P. Sather ◽  
S. D. M. Jones ◽  
A. K. W. Tong
Keyword(s):  
Key Words ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Apparent Increase ◽  
Slaughter Weight ◽  
Weight Range ◽  
Yorkshire Pigs ◽  
Dressing Percentage ◽  
Relative Differences ◽  
Crossbred Pigs

Data on 42 halothane-sensitive pigs (HSL, nn-genotype), 169 Lacombe pigs (LAC, NN-genotype), 41 crossbred pigs (XBD, Nn-genotype), and 72 Yorkshire pigs (YRK, NN-genotype) representing 145 gilts and 179 castrates, were obtained over the liveweight range from 74.0 to 134.5 kg (average 105 kg) to examine the effect of genotype, gender and slaughter weight on the composition of the four lean cuts (ham, loin, picnic and butt). Gilts had a greater proportion of dissectible lean from lean cuts than castrates (557 ± 2.8 vs. 525 ± 2.6 g kg−1). The HSL pigs had the highest and LAC pigs the lowest commercial dressing percentage, increasing respectively from 85.3 to 86.0% and 79.7 kg to 82.6% as slaughter weight increased from 80 to 130 kg. Corresponding figures for XBD and YRK pigs, were 82.5 to 85.4 and 80.6 to 84.6%, respectively. Dissectible lean from lean cuts from 65-kg carcasses was 606, 525, 536 and 575 g kg−1 for HSL, XBD, LAC and YRK pigs, respectively. Corresponding figures for 85-kg and 105-kg carcasses were 574, 525, 515, and 555 g kg−1 and 542, 525, 494, and 535 g kg−1, respectively from HSL, XBD, LAC and YRK pigs. LAC and YRK pigs, each with exclusively NN-genotypes but differing in composition of lean cuts, maintained their relative differences in composition over the weight range studied. Heterogeneity of slopes for changes in proportion of lean in the lean cuts with increasing weight among the HSL, XBD and LAC pigs implied a genotype × weight interaction that could best by explained by an apparent increase in the dominance of the halothane gene with increasing carcass weight. Key words: Swine, carcass composition, halothane gene, weight, Lacombe, Yorkshire

Statistics: choosing the right test.

2021 ◽  
pp. 95-102
Author(s):  
Donald L. J. Quicke ◽  
Buntika A. Butcher ◽  
Rachel A. Kruft Welton
Keyword(s):  
Statistical Analyses ◽  
Per Se ◽  
The Right

Abstract Whilst this is not a book on statistics per se, one of the things R is most used for is doing statistical analyses. There are many sorts of statistical analyses and choosing the most appropriate ones can be very confusing for students. This chapter outlines the basic sorts of tests and analyses.

Stability analysis for various quantitative traits insoybean [Glycine max (L.) merrill]

2016 ◽  
Author(s):  
Gunjan Tiwari ◽  
Kamendra Singh ◽  
Pushpendra ◽  
N. K. Singh
Keyword(s):  
Quantitative Traits ◽  
Block Design ◽  
Yield Component ◽  
Genotype X Environment ◽  
Stability Performance ◽  
Randomized Complete Block Design ◽  
Component Traits ◽  
Glycine Max L ◽  
Per Se ◽  
Yield Component Traits

The present investigation was carried out to study stability performance over twelve environments for yield and yield contributing characters in twenty two genetically diverse genotypes of soybean using a randomized complete block design. The partitioning of (environment + genotype x environment) mean squares showed that environments (linear) differed significantly and were quite diverse with regards to their effects on the performance of genotypes for yield and its components. Stable genotypes were identified for wider and specific environments with high per se performance (over general mean) for majority of yield component traits. The investigation revealed that the genotypes ABL 55, ABL 20, ABL 62 and ABL 45 were desirable and stable across the environments for different yield contributing traits. Other genotypes ABL 43 and ABL 17 were found to be suitable for favourable situations, while genotypes ABL19 were adapted to poor environments for yield and majority of yield contributing traits.

scholarly journals Effect of Different Chromium Picolinate Levels as Feed Additives on Quail Meat Characteristics

2017 ◽  
Vol 30 (1) ◽  
pp. 46-52
Author(s):  
Ahmed S.A. Al-Obaidi
Keyword(s):  
Chemical Composition ◽  
Japanese Quail ◽  
Feed Additives ◽  
Statistical Analyses ◽  
Carcass Weight ◽  
Control Treatment ◽  
Chromium Picolinate ◽  
Food Supplementation ◽  
Clear Effect ◽  
Carcass Cuts

This study investigates the effect of different chromium picolinate levels as food supplementation and sex on Japanese quail meat characteristics. Ninety Japanese quail chicks with one day of age were reared in 340C temperature and continuously feed and water providing at the Faculty of Agriculture , University of Diyala animals’ field, vitamins were provided with water and temperature were monitored continuously. Birds were allocated for three treatments with convergent of weight average when reached the age of 14 days, each treatment contain three replicates and ten birds for each replicate, each replicate birds were rearing in cage with 50×50×50cm for four weeks (until 42 day of age), all treatments birds were provide with free same ration and chromium was added to the treatments ration as follows: control treatment: without chromium, treatment one (T1) adding 250μg (0.25mlg) chromium picolinate/kg ration, treatment two (T2) adding 500μg (0.5mlg) chromium picolinate/kg ration. After the period of the experiment finished, six birds were selected randomly from each treatment (three from each sex) and weighted then slaughtered, many measurements were taken from meat and carcasses, including hot and cold carcass weight, dressing percentage, carcass cuts weight, breast and leg cooking loss, thawing loss and meat chemical composition. Statistical analyses show that no clear effect of supplementation on these measurements and no real benefits from adding it with quail ration in this ratio and this experiment conditions and traits. It might be concluded that the chromium presented normally in ration and water was adequate to normal quail requirement and chromium supplementation may not be essential. Higher chromium ratio should be tested.

scholarly journals PERFORMANSI SAPI BALI PADA TIGA DAERAH DI PROVINSI BALI

2008 ◽  
Vol 13 (2) ◽  
pp. 147-152
Author(s):  
A. Supriyantono ◽  
Luqman Hakim ◽  
Suyadi Suyadi ◽  
Ismudiono Ismudiono
Keyword(s):  
Body Weight ◽  
Quantitative Traits ◽  
Total Population ◽  
Coat Colour ◽  
Sexually Dimorphic ◽  
Main Aspect ◽  
Qualitative Trait ◽  
Reproduction Traits ◽  
Days Open ◽  
Bali Cattle

The aim of the research was to know qualitative and quantitative traits of Bali cattle at three different areas geographically (lowland, midland and highland) at Bali province whether there are deviations or not. Variation in coat colour and some description about phenotypic Bali cattle are the main aspect for qualitative trait whereas body weight, some statistical vital (height at hip, body lenght, heart girth) and reproduction traits (mating system, origin of sire, condition of physiology, service per conception, calving interval and days open) of Bali cattle are the main aspect for quantitative trait. Sample of Bali cattle was taken in Tabanan (midland), Pulukan (lowland) and Karang Asem (highland) area about 2 percent of the total population. Each trait was measured at different age group. The age for each cattle was based on permanent incicy (PI) wich divided into 5 PI (PI0, PI1, PI2, PI3, PI4). The qualitative traits were found by direct observation at the field together with measurement of quantitative traits, body weight and some statistical vital. The result showed that in general Bali cattle are sexually dimorphic spesies, with bull being dark chestnut brown and cow and juveniles reddish brown. Both sexes have white rump patches and leggings. Both sexes carry horns, although they are much heavier and larger in the males.Quantitatively, bali cattle in Pulukan are much smaller than any other area followed in lack reproduction traits.

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