CHANGES IN PRIMAL CUTS WITH INCREASING CARCASS WEIGHT IN LARGE AND SMALL CATTLE

1984 ◽  
Vol 64 (1) ◽  
pp. 29-38 ◽  
Author(s):  
M. L. THONNEY ◽  
A. Y. M. NOUR ◽  
J. R. STOUFFER ◽  
W. R. C. WHITE Jr.
Keyword(s):  
Key Words ◽  
Predictor Variable ◽  
Carcass Weight ◽  
Fat Thickness ◽  
Mature Size

Carcasses from steers which had been fed to one of five within-breed slaughter weights, ranging from 363 to 544 kg for 74 small-framed Angus and from 454 to 612 kg for 71 Holsteins, were separated into wholesale cuts trimmed to 1 cm of outside fat. At the same carcass weight, Holsteins contained more (P < 0.05) of each of the trimmed chuck, rib, loin and round primal cuts. When carcass weight without, rather than with, kidney and KPH (kidney, pelvic and heart) fat was used as the predictor variable, each kilogram increase in carcass weight contained more of each of the trimmed primal cuts and the differences between Holstein and Angus carcasses were larger. Percentage primal cuts declined at a decreasing rate with increasing weight. Chilled carcass weight and fat thickness explained 70.6 and 61.8% of the variation in percentage combined primal cuts and round, respectively. Only from 20 to 27% of the variation in percentage chuck, rib and loin was explained by the best (minimum Sy–x and number of predictors) equations. Key words: Cattle, carcass, primal cuts, weight, mature size

A survey of marbling fat in Canadian beef carcasses

1991 ◽  
Vol 71 (4) ◽  
pp. 987-991 ◽  
Author(s):  
S. D. M. Jones ◽  
A. K. W. Tong ◽  
S. Talbot
Keyword(s):  
Key Words ◽  
Carcass Weight ◽  
Point Scale ◽  
Marbling Score ◽  
Beef Carcasses ◽  
Fat Thickness ◽  
Beef Carcass

Marbling score was assessed in 20 437 Canadian beef carcasses on a 10-point scale (1 = very abundant, 10 = devoid) in six provinces during the period August to November 1989. Heifer carcasses had a lower marbling score (more marbling fat) than steer carcasses, and both had lower marbling scores (more marbling fat) than bull carcasses. Marbling increased as Canada grade changed from B1 to A1 and from A1 through to A4, indicating that marbling fat increased with carcass fatness. The regression of marbling score on carcass weight and carcass 12th rib fat thickness, although significant, showed that these traits only accounted for 0.5 and 6%, respectively, of the overall variation in marbling score. The overall distribution of marbling scores showed that 20.6% of carcasses had small or more marbling, 57.9% had slight marbling, 20.4% had traces of marbling and 1.1% were devoid of marbling. Key words: Beef, carcass, marbling, survey

PORK CARCASS GRADING: THE MAGNITUDE OF BREED AND SEX BIASES IN THE PREDICTION OF MEAT YIELD FROM A SINGLE FAT MEASUREMENT

1985 ◽  
Vol 65 (3) ◽  
pp. 619-625 ◽  
Author(s):  
W. RAE ◽  
S. D. M. JONES ◽  
B. W. KENNEDY
Keyword(s):  
Sex Differences ◽  
Key Words ◽  
Substantial Reduction ◽  
Carcass Weight ◽  
Sex Bias ◽  
Yield Prediction ◽  
Meat Yield ◽  
Meat Content ◽  
Fat Thickness ◽  
Sex Biases

The magnitude of breed and sex biases in the prediction of meat yield using a single fat measurement was investigated under commercial conditions. Warm carcasses (n = 174) originating from four purebreeds (Yorkshire, 24 boars, 17 gilts; Landrace, 22 boars, 27 gilts; Hampshire, 24 boars, 15 gilts; Duroc, 21 boars, 24 gilts) weighing close to 80 kg were assessed for fat thickness at the maximum loin with a ruler (current Canadian carcass grading measurement) and at the last rib 70 mm from the midline with a Hennessey Grading Probe. All carcasses were evaluated for retail and lean yield 24 h post-slaughter. At the same carcass weight (78.7 kg), significant differences in both retail and lean yield were found (Hampshire > Landrace; boars > gilts), which largely reflected breed and sex differences in fattening. At the same loin fat thickness (25 mm) breed bias in retail yield amounted to 23 g/kg carcass, while sex bias amounted to only 2 g/kg carcass. At the same last rib, fat thickness breed bias in retail yield was reduced to 12 g/kg carcass, while sex bias increased to 4 g/kg carcass. The effect of changing sites of fat measurement from the loin to the last rib in this study resulted in a substantial reduction in breed bias (1.81 kg to 0.98 kg of retail yield), but to increased sex bias (0.15 kg to 0.28 kg of retail yield). Similar trends were found when lean yield was used as the base instead of retail yield. Prediction equations for retail and lean yield were found to be more precise using last rib fat thickness than those using the maximum loin fat measurement. It was concluded that breed bias would be reduced if last rib fat thickness was used to predict the meat content of pork carcasses. Key words: Boar, breed, gilt, pork grading, pork carcass, meat yield

CARCASS CHARACTERISTICS OF YEARLING NORMAL AND DOUBLE MUSCLE CROSS BULLS

1989 ◽  
Vol 69 (4) ◽  
pp. 897-903
Author(s):  
P. F. ARTHUR ◽  
M. MAKARECHIAN ◽  
M. A. PRICE ◽  
R. T. BERG
Keyword(s):  
Key Words ◽  
Carcass Characteristics ◽  
Carcass Weight ◽  
Double Muscle ◽  
Slaughter Age ◽  
Fat Thickness

Data on 99 young bulls, which were the progeny of matings of either double muscle bulls and normal cows (DMx) or normal bulls and normal cows (N) born over three calving seasons, were analyzed to compare the carcass characteristics and lean yield of yearling DMx and N bulls. DMx carcasses had larger (P < 0.001) ribeye areas and cutability but smaller (P < 0.001) grade fat and average fat thicknesses than N carcasses, when the data were adjusted to either constant slaughter age (395.7 d) or constant carcass weight (304.7 kg). Muscle:fat and muscle:bone ratios and percent muscle in the 10th-11th-12th rib joint were higher (P < 0.001), while percent fat and percent bone in the rib joint were lower (P < 0.005) in DMx compared to N carcasses, when the data were adjusted to either constant grade fat thickness (10.0 mm) or constant rib joint weight (4871.4 g). The magnitude of the observed superiority of DMx over normal carcasses in lean yield was not the same across carcass grades. For A1 or A2 carcasses, rib joints from DMx carcasses had 8.8 and 5.7%, respectively, more (P < 0.05) muscle than those from N carcasses. Key words: Carcass characteristics, double muscle, crosses, cattle

THE INFLUENCE OF FEED ENERGY LEVEL ON GROWTH AND CARCASS TRAITS IN BULLS OF TWO BREED TYPES

1984 ◽  
Vol 64 (2) ◽  
pp. 323-332 ◽  
Author(s):  
M. A. PRICE ◽  
SARAH BUTSON ◽  
M. MAKARECHIAN
Keyword(s):  
Growth Rate ◽  
Energy Level ◽  
Key Words ◽  
Feed Efficiency ◽  
High Energy ◽  
The Other ◽  
Carcass Weight ◽  
Energy Growth ◽  
Fat Thickness ◽  
Similar Growth

A serial slaughter experiment is described using 48 yearling bulls: 24 Hereford crossbred (HX) and 24 Beef synthetic (SY). Twelve bulls of each breed type were fed a high-energy, mainly grain diet (Hi) and the other 12 a pelleted alfalfa diet (Lo). The two breed types showed similar growth rate and feed efficiency, yet at constant carcass weight (375.2 kg) the HX were fatter (44.2 vs. 37.2 kg) and had less muscle (110.3 vs. 116.8 kg) in the dissected side than the SY. The Hi diet resulted in greater growth rate (1.46 vs. 1.06 kg/day) and feed efficiency (9.5 vs. 12.7 kg/kg), in both breed types, than the Lo diet and resulted in a greater rate of fat thickness accumulation (P = 0.001). At constant carcass weight (375.2 kg), the Hi diet gave more fat (46.9 vs. 34.5 kg) and less msucle (109.0 vs. 118.0 kg) and bone (24.6 vs. 28.0 kg) in the dissected side than the Lo diet in both breed types. It is concluded that biological type and diet can be manipulated independently to produce optimum carcass grades at various carcass weights. Key words: Fatness, feed energy, growth, carcass, bulls, beef production

The accuracy of measuring backfat and loin muscle thicknesses on pork carcasses by the Hennessy HGP2, Destron PG-100, CGM and ultrasound CVT grading probes

2005 ◽  
Vol 85 (4) ◽  
pp. 481-492 ◽  
Author(s):  
C. Pomar ◽  
M. Marcoux
Keyword(s):  
Key Words ◽  
Carcass Weight ◽  
Ultrasound Probe ◽  
Intercostal Muscles ◽  
Fat Thickness ◽  
Main Factors ◽  
Pig Carcasses

Research was undertaken to evaluate the accuracy of different grading probes measuring backfat (F) and loin muscle thicknesses (M). Thus, 270 pig carcasses were selected according to a 2 × 3 × 3 factorial arrangement. Gender (barrows and gilts), fat thickness at the Canadian grading site (< 15.75, 15.75 to 19.75 and > 19.75 mm), and hot carcass weight (75.5 to 81.8, 81.9 to 86.2 and 86.3 to 92.7 kg) were the main factors. The Hennessy (HGP2), Destron (PG-100) and CGM optic probes and the CVT ultrasound probe with two transducers [PCA-5049, 172 mm (CVT-1) and PCB-5011, 125 mm (CVT-2)] were evaluated. Grading measures were compared to the equivalent measures taken in a digitized image. The F and M precision was evaluated in terms of random bias (ED). Hennessy F and CVT-1 M had the lower ED. For F measurements, CGM, Destron, CVT-2 and CVT-1 ED was respectively, 1.65, 1.72, 1.78 and 2.14 times greater than Hennessy ED. For M measurements, ED of CVT-2, CGM, DPG and Hennessy was 1.02, 1.84, 2.03 and 2.20 times greater than CVT-1 ED. Measures of the intercostal muscles were not reliable in any of the probes able to take that measure. Key words: Pork, carcass grading, grading probes, HGP2, PG-100, CGM, CVT

An evaluation of the Hennessy and Chong Fat Depth Indicator, and the Ulster Probe, for use in pig carcass classification and grading

1981 ◽  
Vol 33 (3) ◽  
pp. 319-324 ◽  
Author(s):  
A. J. Kempster ◽  
J. P. Chadwick ◽  
D. W. Jones ◽  
A. Cuthbertson
Keyword(s):  
Standard Deviation ◽  
Multiple Regression ◽  
Lumbar Vertebrae ◽  
Optical Probe ◽  
Carcass Weight ◽  
Residual Standard Deviation ◽  
Fat Thickness ◽  
Prediction Residual ◽  
Thickness Measurements ◽  
Cut Surface

ABSTRACTThe Hennessy and Chong Fat Depth Indicator and the Ulster Probe automatic recording instruments developed for measuring fat thickness were tested against the optical probe for use in pig carcass classification and grading.Fat thickness measurements were taken using each probe 60 mm from the dorsal mid-line over the m. longissimus at the positions of the 3rd/4th lumbar vertebrae, 3rd/4th last ribs and last rib on a total of 110 hot carcasses covering the range of market weights in Great Britain. The standard deviation of carcass lean proportion at equal carcass weight was 35·4 g/kg.The instruments differed little in the precision of carcass lean proportion prediction: residual standard deviation (g/kg) for the multiple regression with carcass weight and the best individual fat measurement for each probe were: last rib optical probe, 22·1; last rib Ulster Probe, 22·7; and 3rd/4th last rib Fat Depth Indicator, 21/6. Residual standard deviation (g/kg) for carcass lean proportion prediction from carcass weight and all three fat measurements in multiple regression were 21·3 optical probe, 21·3 Ulster Probe and 201 Fat Depth Indicator.Similar mean fat measurements were obtained from the optical probe and Fat Depth Indicator, and for these instruments, but to a lesser extent for the Ulster Probe, the regression relationships with each other and with fat thickness measurements taken on the cut surface of the cold carcass were also similar.The differences recorded in precision are unlikely to be sufficiently important to influence the choice of one probe rather than another.

Comparing the Canadian pork lean yields and grading indexes predicted from grading methods based on Destron and Hennessy probe measurements

2003 ◽  
Vol 83 (3) ◽  
pp. 451-458 ◽  
Author(s):  
C. Pomar and M. Marcoux
Keyword(s):  
Key Words ◽  
Carcass Weight ◽  
Yield Prediction ◽  
Probe Measurements

In Canada, actual grading methods based on Destron (DPG) and Hennessy (HGP) probe measurements were approved in 1994. This study was undertaken to verify if both grading methods predict similar lean yields and grading indexes in actual pork carcasses. Data from the following four databases were used, and included hot carcass weight, and backfat and muscle depths as measured by both probes: 1281 carcasses from the 1992 National Cutout, 495 and 76 carcasses from 1997 and 1998 Fédération des Producteurs de Porc du Québec studies respectively, and 266 from a 1999 Agriculture and Agri-Food Canada study. Probes were inserted alternatively at the Canadian grading site. Grading indexes were assigned from a 1999 official grid. For the four studied databases, the HGP-DPG lean yields were different from zero (P < 0.0001) with values of 0.33, 0.35, 0.36 and 0.18%, chronologically. The HGP-DPG grading indexes were also different from zero with values of 0.51 (P < 0.0001), 0.36 (P < 0.0001) and 0.50 (P < 0.0001), 0.21 (P < 0.09), respectively. The slope between lean yields and indexes were different from one, indicating that the underestimation of lean yields and indexes by the DPG method increased with carcass leanness. Key words: Pork, Hennessy, Destron, probes, lean yield, prediction

scholarly journals The effect of slaughter age and sex class to carcass characteristic of Red Brahman Crossbred Cattle

2021 ◽  
Vol 888 (1) ◽  
pp. 012028
Author(s):  
S S C Maulid ◽  
A Susilo ◽  
D Purwanto ◽  
Kuswati
Keyword(s):  
Carcass Weight ◽  
Duncan Multiple Range Test ◽  
Crossbred Cattle ◽  
Slaughter Weight ◽  
Carcass Characteristic ◽  
Slaughter Age ◽  
Fat Thickness ◽  
Dressing Percentage ◽  
Range Test ◽  
Age And Sex

Abstract This research was conducted to examine the effect of slaughter age and sex class to carcass characteristic from Red Brahman Crossbred Cattle. The research materials were 126 heads (grouped by slaughter age (<1,5 years, 2-2,5 years, and 3 years) and sex class (bull and steer)) with taken from KASA Company, rested for 12-24 hours, and slaughtered in AM FARM abattoir with halal MUI slaughter methods. The research method was used field experiment. The data of research were analysis by using Complete Randomized Factorial Design (2X3) and Duncan Multiple Range Test if there were differences. Parameters of carcass characteristic were slaughter weight, hot carcass weight, dressing percentage, carcass components percentage (meat, bone, fat), MBR, MFR, rib eyes area, and 12th fat thickness of ribs. The results of this research showed that slaughter age and sex class has significantly (P<0,05) affect to slaughter weight and hot carcass weight. Interactions of slaughter age and sex class has significantly (P<0,05) affect dressing percentage, bone and meat percentage, MBR and MFR, and has not significant (P>0,05) rib eyes area and fat thickness. From these results, it can be concluded that slaughter age and sex class affect carcass characteristics of Red Brahman Crossbred Cattle.

scholarly journals Seasonal and year dynamics in the quality characteristics in pig carcasses

2016 ◽  
Vol 32 (4) ◽  
pp. 341-352 ◽  
Author(s):  
Jivko Nakev ◽  
Teodora Popova ◽  
Maya Ignatova ◽  
Penka Marinova ◽  
Tania Nikolova
Keyword(s):  
Carcass Characteristics ◽  
Quality Characteristics ◽  
Commercial Production ◽  
The Other ◽  
Carcass Weight ◽  
Longissimus Dorsi ◽  
Finishing Pigs ◽  
Lean Meat ◽  
Fat Thickness ◽  
Pig Carcasses

The aim of our study was to assess the dynamics of the characteristics in pig carcasses as affected by the season and year of slaughter. A total of 106 027 carcasses of growing-finishing pigs of commercial production, slaughtered in the same abattoir in 2014 and 2015 were included in the study. The carcasses were classified using UltraFOM 200 device, as the characteristics controlled were back-fat thickness at two locations and the depth of m. Longissimus dorsi. These measurements were used to further determine the lean meat percentage. The results of the study showed significant differences in the dynamics of changes of carcass characteristics during the seasons and the years. The highest lean meat percentage was found in summer (56.48%), followed by spring (56.34%), autumn (56.29%) and winter (56.10%). On the other hand, the pigs slaughtered in winter displayed highest carcass weight and back-fat thickness at both locations.

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.

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