LIVE ANIMAL ULTRASONIC MEASUREMENTS OF SUBCUTANEOUS FAT THICKNESS AS PREDICTORS OF BEEF CARCASS COMPOSITION

1981 ◽  
Vol 61 (2) ◽  
pp. 483-491 ◽  
Author(s):  
A. K. W. TONG ◽  
J. A. NEWMAN ◽  
A. H. MARTIN ◽  
H. T. FREDEEN
Keyword(s):  
Subcutaneous Fat ◽  
Carcass Composition ◽  
Residual Variance ◽  
Fat Tissue ◽  
Live Animal ◽  
Modest Improvement ◽  
Ultrasonic Measurements ◽  
Sources Of Variation ◽  
Residual Variances ◽  
Beef Carcass

Data on the total dissectible muscle and fat tissue from primal cuts of the left hindquarters of 356 crossbred steers and heifers, and from the entire left side of 98 Shorthorn steer carcasses were used to evaluate the usefulness of subcutaneous fat depth measurements between the 11th and 12th ribs for predicting carcass composition. Analyses revealed that the use of multiple fat depth measurements from different sites on one or both sides conferred no advantage over the use of the best single measurement. The major sources of variation in total weight of muscle and fat tissue from the crossbreds were breeding group, sex and weight. The residual variances remaining after adjustment for these sources of variation were significantly reduced (P < 0.05) by inclusion of a single fat measurement with reductions of 12.5% (muscle) and 22.0% (fat) provided by the carcass fat measurement and 7.1% (muscle) and 13.1% (fat) for the Krautkramer measurement. For the Shorthorn steers, line and weight were the major sources of variation and larger reductions in the residual variances (16.3% for muscle and 24.6% for fat) were obtained by inclusion of carcass fat in the model. The ultrasonic fat measurements were less effective than carcass fat and the Scanogram gave larger reductions in residual variance than the Krautkramer (e.g., 8.1 vs. 3.9% for weight of muscle tissue). The results of this study suggest that live animal ultrasonic measurements of subcutaneous rib fat depth can be used to achieve modest improvement in predictors of beef carcass composition.

INFLUENCES OF TIME AND COMBINATIONS OF EQUIPMENT AND OPERATOR ON ULTRASONIC RIB FAT MEASUREMENTS FOR PREDICTION OF BEEF CARCASS COMPOSITION

1983 ◽  
Vol 63 (2) ◽  
pp. 315-324
Author(s):  
A. K. W. TONG ◽  
J. A. NEWMAN ◽  
A. H. MARTIN ◽  
H. T. FREDEEN
Keyword(s):  
Subcutaneous Fat ◽  
Fat Deposition ◽  
Carcass Composition ◽  
Repeated Measurements ◽  
Time Machine ◽  
Live Animal ◽  
Ultrasonic Measurements ◽  
Sources Of Variation ◽  
Low Efficiency ◽  
Machine Operator

Rib fat measurements, collected on 81 crossbred steers during three sampling periods using three operators of whom operators 1 and 2 operated a Krautkramer USM2 and a Scanoprobe 731A and operator 3 operated only a Scanogram 722, were used to study the patterns of subcutaneous fat deposition in live cattle and to assess the differences in the accuracy of predicting carcass composition among machine-operator combinations. The effects of breed of sire, animals within breed and machine-operator combinations were all significant (P < 0.01) sources of variation affecting ultrasonic measurements in each of the three periods, which were at least 22 days apart. The within-breed-of-sire linear regression of ultrasonic rib fat measurements on age (291–472 days) and on half liveweight (226–274 kg) were all positive and significantly different from zero (P < 0.01), but they were not consistent among machine-operator combinations, which limits the potential usefulness of ultrasonic measurement to characterize the rate of subcutaneous fat deposition in live cattle. However, repeated measurements over time on the same cattle improved the accuracy from 10% to 50% of four machine-operator combinations in predicting carcass dissectible muscle. The ultrasonic measurements by various machine-operator combinations differed in the accuracy with which carcass composition was predicted. In decreasing order they ranked Krautkramer-operator 1, Scanogram-operator 3, Scanoprobe-operator 2. Krautkramer-operator 2, and Scanoprobe-operator 1. Errors in ultrasonic measurements were identified as factors contributing to the relatively low efficiency of prediction equations for ultrasonic prediction of live animal carcass composition. Key words: Ultrasonic measurements, time, machine-operator differences, carcass composition

The prediction of pork carcass composition using live animal echographic measurements from the Krautkramer USK7, Ithaca Scanoprobe 731C and Aloka SSD-210DXII Echo Camera

1991 ◽  
Vol 71 (4) ◽  
pp. 1001-1009 ◽  
Author(s):  
A. P. Sather ◽  
J. A. Newman ◽  
S. D. M. Jones ◽  
A. K. W. Tong ◽  
S. M. Zawadski ◽  
...  
Keyword(s):  
Key Words ◽  
Real Time ◽  
Live Weight ◽  
Carcass Composition ◽  
Residual Variance ◽  
Improvement Program ◽  
Live Animal ◽  
Ultrasonic Measurements ◽  
Yorkshire Pigs ◽  
Fat Yield

Live animal ultrasonic measurements of back fat depth and muscle depth were made on 130 Lacombe and 96 Yorkshire pigs within a weight range of 85.5–114.2 kg, using a Krautkramer USK7 (KK), an Ithaca Scanoprobe 731C (SC) and an Aloka SSD-210DXII Echo Camera (AEC), with an average carcass weight of 80.8 kg. Animals were assessed 1 d prior to slaughter at the mid-back and the loin site as specified by the Canadian Swine Improvement Program and the carcass grade site. Back fat depth measurements made by the SC, KK and AEC reduced the residual variance for lean yield by an additional 35, 43 and 45%, respectively, beyond adjusting for gender, breed and live weight. The mid-back site had less precision than the loin or grade sites for the prediction of both lean yield and fat yield, and there were no clear advantages for using the loin site in preference to the grade site. Since there are no easily identifiable landmarks for locating the grade site on the live pig, the loin site remains the preferred site for live animal evaluation. The addition of muscle-depth measurements to fat-depth measurements resulted in modest increases in the R2 (1–4%) in precision for the prediction of carcass composition. Differences in the ability of the KK and AEC to predict lean yield were small and, considering their cost, suggest that the application of real-time ultrasonics to live animal evaluation may not be practical at this time. Key words: Swine, ultrasound, lean yield, probe sites

THE USE OF UREA DILUTION AND ULTRASONIC BACKFAT THICKNESS TO PREDICT THE CARCASS COMPOSITION OF LIVE LAMBS AND CATTLE

1982 ◽  
Vol 62 (2) ◽  
pp. 371-379 ◽  
Author(s):  
S. D. M. JONES ◽  
J. S. WALTON ◽  
J. W. WILTON ◽  
J. E. SZKOTNICKI
Keyword(s):  
Subcutaneous Fat ◽  
Carcass Composition ◽  
Multiple Regression Equation ◽  
Lean Tissue ◽  
Live Animal ◽  
Subcutaneous Fat Thickness ◽  
Fat Thickness ◽  
Total Fat ◽  
The Relationship ◽  
Lean Weight

Thirty-eight lambs (22 rams, 16 ewes), 25 Holstein cows and 30 steers were evaluated ultrasonically for subcutaneous fat thickness. Urea space was also estimated, using the dilution principle, by a single injection of a known amount of urea and taking a single blood sample 12 min later. All lambs and cattle were slaughtered within 2 days and the half-carcasses were separated into fat, lean and bone. Urea space (R2 = 0.10) and fat thickness (R2 = 0.18) in lambs were poorly related to the weight of half-carcass lean tissue. Neither urea space nor fat thickness improved the level of explained variation in half-carcass lean tissue weight over that explained by liveweight alone (R2 = 0.73). Urea space showed a larger association with half carcass lean weight in cows (R2 = 0.55) than in steers (R2 = 0.14), but again did not improve the relationship provided by liveweight alone (R2 = 0.60). Fat thickness provided nonsignificant regressions (P < 0.05) with half-carcass lean weight both in cows and in steers. Liveweight was the dominant independent variable (R2 = 0.33) for predicting total fat in lamb half-carcasses; urea space (R2 = 0.08) and fat thickness (R2 = 0.13) did not improve the prediction given by liveweight alone. Fat thickness was poorly related to total fatness both in steers (R2 = 0.12) and in cows (nonsignificant regression). A multiple regression equation combining fat thickness and liveweight provided the best prediction of half-carcass fat in cows, whereas a similar equation with the addition of urea space gave the best prediction of half-carcass fat in steers. The measurement of urea space and fat thickness to predict the weight of carcass tissues (lean, fat) in live lambs and cattle over the weight (41.9 + 9.7 kg(SD) lambs, 624 ± 62.8 kg cows and 466 ± 63.2 kg steers) and fatness (19.9 ± 3.27% (SD) lambs, 21.9 ± 2.18% cows and 20.9 ± 3.98% steers) ranges studied was of limited value. Key words: Urea dilution, ultrasound, live animal evaluation, carcass composition

scholarly journals Effect of breed and age on beef carcass quality, fatness and fatty acid composition

2013 ◽  
Vol 56 (1) ◽  
pp. 958-970 ◽  
Author(s):  
N. Kelava Ugarković ◽  
A. Ivanković ◽  
M. Konjačić
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Subcutaneous Fat ◽  
High Energy ◽  
Fat Tissue ◽  
Subcutaneous Fat Tissue ◽  
Beef Carcass

Abstract. The aim of this research was to determine differences in beef carcass fatness and in the fatty acid composition of muscle and adipose tissue of three different breeds slaughtered at the age of 14 months and 19 months. The breed significantly affected the muscle fat content, carcass subcutaneous fat tissue thickness and fatty acid composition of the muscle and subcutaneous fat tissue. Different age at slaughter had no significant effect on analysed traits. The muscle tissue of the Herefords contained a higher (P < 0.05) percentage of C14 : 0 and C16 : 0 fatty acids and fewer long-chain fatty acids than the Simmentals and Charolais. The subcutaneous fat tissue of the Simmentals contained a higher (P < 0.05) percentage of PUFA, PUFA/SFA ratio and n-6 fatty acids. When fed with a high-energy diet, the Herefords proved to have the most fattened carcasses and the highest content of saturated fatty acids in the muscle. Changes in the diet of feedlot cattle should result in a more favourable fatty acid composition.

Effects of feeding different levels of conjugated linoleic acid and total oil to pigs on live animal performance and carcass composition

2001 ◽  
Vol 81 (4) ◽  
pp. 505-510 ◽  
Author(s):  
M. E. R. Dugan ◽  
J. L. Aalhus ◽  
K. A. Lien ◽  
A. L. Schaefer ◽  
J. K. G. Kramer
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Feed Intake ◽  
Canola Oil ◽  
Subcutaneous Fat ◽  
Fats And Oils ◽  
Carcass Composition ◽  
The Other ◽  
Live Animal ◽  
Total Oil

The effects of feeding different dietary levels of conjugated linoleic acid (CLA) and total oil (TO) were evaluated using 216 barrows fed from 36 to 115 kg body weight. A 3 × 2 factorial design was used with three levels of dietary CLA (0, 0.25, and 0.5%), two levels of dietary TO (2 and 5% made up with canola oil) and 12 pens of three barrows fed per diet. Pigs on all diets gained weight at the same rate from 0 to 4 wk (36 to 61 kg) and from 4 wk to slaughter (61 kg to 115 kg) (P > 0.05). Pigs fed 5% versus 2% TO had 6.6% lower feed intake from 0 to 4 wk (P = 0.02) and 5.9% lower feed intake from 4 wk to slaughter (P < 0.003), while feeding CLA had no effect on feed intake (P = 0.70). A CLA by TO interaction for feed intake was not found for 0 to 4 wk but from 4 wk to slaughter a tendency for an interaction (P = 0.06) was found indicating 0.25% CLA may depress feed intake at 2% TO while stimulating intake at 5% TO. Increasing TO and CLA increased the lean content in commercial cuts by 1.6% (P = 0.06) and 2.7% (P = 0.008), respectively. A CLA by TO interaction (P = 0.012), however, indicated CLA was less effective at increasing lean when added to 5% TO diets than to 2% TO diets, with pigs fed the 0% CLA/2% TO diet yielding 5% less lean than pigs fed any of the other diets (P < 0.05). Interestingly, a main effect for TO was not found for subcutaneous fat (SCF), but adding CLA reduced SCF (6.6%; P = 0.002). Again, a CLA by TO interaction (P = 0.008) indicated adding CLA was less effective at reducing SCF in 5% TO than 2% TO diets, with pigs fed the 0% CLA/2% TO diet having 9.7% more SCF than pigs fed any of the other diets (P < 0.05). The difference in effectiveness of CLA at different TO levels might be due to dilution of CLA by canola oil fatty acids and/or canola oil having fat to lean repartitioning effects of its own. A comparison of fats and oils with differing chain lengths and degrees of saturation would, therefore, be of interest to further define their potential differential effects on growth and metabolism. Key words: Pig, pork, swine, conjugated linoleic acid, CLA, canola oil

Development of the BeefSpecs fat calculator to assist decision making to increase compliance rates with beef carcass specifications

2014 ◽  
Vol 54 (12) ◽  
pp. 2003 ◽  
Author(s):  
B. J. Walmsley ◽  
M. J. McPhee ◽  
V. H. Oddy
Keyword(s):  
Decision Making ◽  
Production Systems ◽  
Subcutaneous Fat ◽  
Evaluation Process ◽  
Model Parameters ◽  
Research Model ◽  
Translation Process ◽  
Live Animal ◽  
On Farm ◽  
Beef Carcass

The BeefSpecs fat calculator is a decision-support system developed to assist decision making on-farm to improve compliance rates with beef carcass specifications. BeefSpecs is underpinned by a research model run in conjunction with a translation process that converts inputs recorded in live animal and carcass assessment language into research model parameters. In contrast to many other research modelling systems, the changes in body composition predicted by the research model that underpins BeefSpecs are driven by growth rate. Use of this model removes the need for information concerning feed intake and dietary characteristics, which are impractical to collect on a routine basis in commercial production systems. A translation process was developed to use traits that are recorded routinely on-farm during normal production activities while allowing the original modelling system to run efficiently and accurately. This process aligns BeefSpecs with the language used by industry and increases the confidence of users in the underlying model theories. The outputs produced by BeefSpecs include final liveweight, final subcutaneous fat depth and hot standard carcass weight at the end of a specified feeding period. These traits contribute to the carcass specifications used to determine carcass value in the domestic and international markets supplied by the Australian beef industry, which directly aligns BeefSpecs with the decision-making styles of beef producers. During the development of BeefSpecs, potential users were consulted and enlisted in the evaluation process.

A note on the comparison of two dissection methods used routinely in britain for beef carcass evaluation

1983 ◽  
Vol 37 (2) ◽  
pp. 309-312
Author(s):  
J. D. Wood ◽  
J. A. Bayntun ◽  
A. J. Kempster
Keyword(s):  
Weight Loss ◽  
Subcutaneous Fat ◽  
Carcass Composition ◽  
Beef Breed ◽  
Mean Values ◽  
Evaluation Programme ◽  
Intermuscular Fat ◽  
The Right ◽  
Beef Carcass ◽  
The Way

ABSTRACTThe dissection methods used at the ARC Meat Research Institute, Langford (MRI) and by the Meat and Livestock Commission (MLC) for beef carcass evaluation were compared.When account was taken of small differences in the way tissues are defined in the two methods, they gave essentially the same results for the important aspects of carcass composition. Twenty carcasses with 60 to 120 g subcutaneous fat per kg side weight were selected from those in the serial slaughter phase of the MLC's beef breed evaluation programme. The cattle had been slaughtered and dressed at a commercial abattoir on the same site as the MLC's Central Carcass Evaluation Unit, Blisworth. The left sides were dissected by the MLC and the right sides at the MRI after being taken there as quarters (which resulted in a greater evaporative weight loss). Mean values for lean, bone, intermuscular fat and subcutaneous fat (as g/kg in the side) did not differ significantly between the methods and the slopes of the regressions of MRI on MLC proportionate composition values were not significantly different from 1·0.

Prediction of Beef Carcass Composition and Quality by Live-Animal Traits

1974 ◽  
Vol 38 (2) ◽  
pp. 264-270 ◽  
Author(s):  
John D. Crouse ◽  
Michael E. Dikeman ◽  
Dell M. Allen
Keyword(s):  
Carcass Composition ◽  
Live Animal ◽  
Beef Carcass
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