scholarly journals The prediction of saleable meat yield in lamb carcasses

1996 ◽  
Vol 76 (1) ◽  
pp. 49-53 ◽  
Author(s):  
S. D. M. Jones ◽  
W. M. Robertson ◽  
M. A. Price ◽  
T. Coupland
Keyword(s):  
Muscle Development ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Weight Group ◽  
Meat Yield ◽  
Kidney Fat ◽  
Ewe Lamb ◽  
Precise Prediction ◽  
Total Tissue ◽  
Weight Groups

A total of 281 lamb carcasses covering three weight groups (18–22.9, 23–25.9 and 26–30 kg) and fatness (< 3 mm, 3–5 mm and > 5 mm) were used to determine the usefulness of several carcass measurements for predicting saleable meat yield. Carcasses were measured for fat and muscle depth, 3–4 cm from the mid-line between the 10th and 11th ribs, 12th and 13th ribs and immediately adjacent to the 13th rib using a Hennessey Grading Probe. This technique also determined total tissue depth at 11 cm from the mid-line between the 10th and 11th and 12th and 13th ribs. The depth of tissues over the 12th rib 11 cm from the mid-line was measured with a ruler. Carcasses were also visually assessed for muscle development (conformation score) on a 5-point scale (1 = thinly fleshed; 5 = thickly fleshed). All carcasses were fabricated into primal cuts which were trimmed to 5 mm of fat and deboned to provide an estimate of saleable meat yield. Ewe lamb carcasses had a higher proportion of kidney fat than wethers in all weight and fat groups (which ranged from 2.6 to 17.9 g kg−1 carcass weight). Saleable meat yield decreased as carcasses became fatter, whereas weight group had little influence on saleable meat yield within a fat group. Ewe lamb carcasses had lower saleable meat yields than wether lamb carcasses, mainly because of their higher amounts of kidney fat. A ruler measurement of tissue depth over the 12th rib combined with carcass conformation score provided the most precise prediction (R2 = 0 61; RSD 17.1) of saleable meat yield. It was concluded that a simple manual system based on these two measurements provided an adequate prediction of saleable meat yield. The accuracy of the procedure would be increased by excluding kidney fat from carcass weight for the prediction of saleable meat yield. Key words: Lamb, carcass, composition, probe, fat, grade

Path analysis and robust prediction of lamb carcass composition

1989 ◽  
Vol 48 (1) ◽  
pp. 139-148 ◽  
Author(s):  
G. L. Bennett
Keyword(s):  
Path Analysis ◽  
Live Weight ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Direct Effects ◽  
Management Group ◽  
Kidney Fat ◽  
Fat Composition ◽  
Group Relationships ◽  
Robust Prediction

ABSTRACTPath analysis was applied to correlations among lamb carcass measurements. Correlations were obtained from lamb carcasses averaging 15·7 kg and 270 g fat per kg carcass weight. Correlations were adjusted to represent within breed, sex and management group relationships. The purpose of the analysis was to study the relationships of carcass weight with carcass measurements and to identify carcass measurements that are independent other than through their relationships with carcass chemical fat concentration and carcass weight. The direct effect of live weight on all carcass measurements was positive. Thus, heavier carcasses with the same fat concentration had larger fat and tissue depths, muscle measurements, leg measurements and kidney fat weights. The results of correlations among the residuals suggest that fat depths C and J, specific gravity, muscle width A and kidney fat weight are nearly independent estimates of carcass composition in the sense that they are only correlated through their relationships with carcass weight and carcass fat composition. Robust predictors of carcass composition were developed by first adjusting carcass measurements for the direct effects of carcass weight and then computing regressions on the adjusted measurements. These predictors appeared to be better predictors of environmental and genetic differences than least-squares multiple regression yet reduced the accuracy of within group prediction only slightly.

Elliotdale and crossbred lambs: growth rate, wool production, fat depth, saleable meat yield, carcass composition and muscle content of selected cuts

1992 ◽  
Vol 32 (4) ◽  
pp. 429 ◽  
Author(s):  
DL Hopkins ◽  
KD Gilbert ◽  
KL Pirlot ◽  
AHK Roberts
Keyword(s):  
Subcutaneous Fat ◽  
Subjective Assessment ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Width Ratio ◽  
Muscle Area ◽  
Eye Muscle ◽  
Meat Yield ◽  
Significant Difference ◽  
Carcass Parameters

Growth and carcass parameters were studied for 62 second-cross lambs (Poll Dorset rams over Border Leicester x Merino ewes) and 55 purebred Elliottdale lambs. Second cross lambs grew faster (P<0.001) from weaning to the first slaughter time than Elliottdale lambs and consequently weighed more and had heavier carcasses. Elliottdale lambs produced significantly (P<0.001) more wool between birth and weaning. The slope of the relationship between GR (tissue depth over the 12th rib 110 mm from the midline) and carcass weight was 1.24 � 0.23 mm/kg for second cross lambs and 0.82 � 0.17 mm/kg for Elliottdale lambs, indicating the latter lambs were leaner at heavier weights. Measures of subcutaneous fat depth at the 5th/6th and 12th/13th ribs were similar when carcass weight differences were considered for a subsample of 21 second cross and 26 purebred Elliottdale lambs. Subjective assessment of fat distribution and carcass conformation by 2 assessors revealed a significant (P<0.001) difference between breeds; second cross lambs having a better conformation. Saleable meat yield, carcass composition, and muscle content of several cuts were determined for a subsample of lambs. At a common side weight of 8 kg there was no significant difference in saleable meat yield. At this weight, crossbred lambs had a significantly (P<0.05) higher muscle content (505 g/kg) than Elliottdale lambs (480 g/kg). Fat content was similar at 300 g/kg with crossbred lambs having significantly (P<0.05) less bone (190 g/kg) than Elliottdale lambs (2 10 g/kg). The legs of carcasses from crossbred lambs were shown to contain significantly more muscle than those of Elliottdales (206 v. 195 g/kg). Carcass weight explained some of the variation in weight of leg and forequarter muscle (r2 = 0.63 and 0.61). This was improved by including an assessment for conformation from 1 assessor (r2 = 0.69 and 0.64). Eye muscle area at the 12th rib did not add significantly to the prediction; it was not different between breeds, nor was its depth to width ratio different between breeds. The pH measurements of the M. longissimus thoracis et lumborum were similar between breeds.

RESPONSE OF MALE AND FEMALE BROILERS TO DIET PROTEIN

1988 ◽  
Vol 68 (3) ◽  
pp. 881-889 ◽  
Author(s):  
S. LEESON ◽  
L. J. CASTON ◽  
J. D. SUMMERS
Keyword(s):  
Body Weight ◽  
Protein Content ◽  
Abdominal Fat ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Breast Meat ◽  
Meat Yield ◽  
Low Protein ◽  
Breast Meat Yield ◽  
Protein Diets

Two experiments were conducted to note the broilers' response to graded levels of dietary protein (CP). Female birds were fed one of six diet series ranging from 22–20–18 to 18–18–16% CP from 0–21 days, 21–35 days and 35–42 days, respectively. Males were fed diet series from 28–24–22 to 20–18–16 over the same time periods (Table 1). Each diet program was tested with four replicate groups of 60 birds. Body weight and feed intake were monitored at time of feed change-over and at termination of experiment. Twenty birds per replicate were used for carcass analyses. Females were heavier when diets of higher protein content were offered (P < 0.05). These birds consumed more feed (P < 0.05) but exhibited feed efficiency that was not different to birds fed diets of lower protein content. Carcass weight and breast meat yield were not influenced by diet, although higher-protein diet series resulted in reduced proportional abdominal fat pad size (P < 0.01). Diet protein had no effect on body weight of male birds at 42 d (P > 0.05). Male birds reared on a program involving die lowest CP levels of 20–18–16 exhibited inferior feed utilization relative to birds from most other treatments (P < 0.05). Programs with low-protein diets for males resulted in reduced carcass weight, reduced breast meat yield and increased abdominal fat deposition (P < 0.05). It is concluded that male birds can be reared on very low protein diets without loss of weight, although carcass quality will be inferior. Female broilers are heavier when diet protein intake is increased through use of diets with higher protein content. Key words: Broiler, diet protein, performance, carcass composition

Effect of average carcass fat concentration on correlations among lamb carcass measurements

1988 ◽  
Vol 47 (3) ◽  
pp. 369-377 ◽  
Author(s):  
G. L. Bennett ◽  
H. H. Meyer ◽  
A. H. Kirton
Keyword(s):  
Specific Gravity ◽  
Multiple Regression ◽  
Carcass Weight ◽  
Regression Equations ◽  
Tarsus Length ◽  
Kidney Fat ◽  
Slaughter Age ◽  
Fat Composition ◽  
Total Tissue

ABSTRACTThe effects of average carcass fat concentration of a group of lambs on correlations among lamb carcass measurements within the group and of slaughter age on variances of carcass measurements were studied. Three-hundred and sixty-eight crossbred lambs from one experiment were slaughtered on 10 days over a 2-year period. Average carcass fat concentration of the 10 groups ranged from 179 to 326 g/kg carcass weight. Variances of carcass fat, water and protein concentrations and of muscle measurements did not increase at later slaughter ages but variances of kidney fat weight, fat depths and total tissue depths increased. Several correlations among carcass measurements had significant regressions on average carcass fat composition of the groups slaughtered. When measurements were adjusted for age but not weight, correlations of carcass weight, kidney fat weight, specific gravity, tibia and tarsus length and m. longissimus depth with carcass fat, water and protein concentrations weakened as carcass fat concentration of the group increased. Correlations of kidney fat, specific gravity and m. longissimus width with fat, water and protein concentrations adjusted for carcass weight weakened as average carcass fat concentration of the group increased. Multiple regression equations did not reveal any advantage in using combinations of muscle or leg dimensions to predict fat concentration.

scholarly journals The Effect of Increased Pork Hot Carcass Weights on Loin Quality and Palatability

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
E. A. Rice ◽  
A. B. Lerner ◽  
H. E. Price ◽  
J. C. Woodworth ◽  
J. M. Gonzalez ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
The United States ◽  
Carcass Weight ◽  
Continuous Line ◽  
Internal Temperature ◽  
Negative Effects ◽  
Weight Group ◽  
Instrumental Color ◽  
Kg Medium ◽  
Weight Groups

ObjectivesThe objective of this study was to evaluate the effects of pork hot carcass weight on loin quality and palatability of top loin chops.Materials and MethodsThe pigs in this study were raised to exceed standard market weights. Pork loins (N = 200) were collected from 4 different hot carcass weight groups: light (LT; less than 111.8 kg), medium-light (MLT; 111.8- 119.1 kg), medium-heavy (MHVY; 119.1- 124.4), and a heavy (HVY; 124.4 and greater). Prior to fabrication, purge loss percentage, instrumental color, subjective color and marbling, and pH were taken for each loin. Following fabrication, chops were assigned to fat and moisture analysis, Warner-Bratzler shear force (WBSF), consumer sensory analysis, or trained sensory analysis. For WBSF, consumer, and trained panels, chops were thawed for 24 h prior to analysis. Chops were cooked on clam-shell style grills and removed from the heat with the internal temperature rising to a peak internal temperature of 71°C. Consumers (N = 197) evaluated each sample for tenderness, juiciness, flavor like, and overall liking on 0 to 100 continuous line scales. Consumers were also able to indicate “yes” or “no” if the chop was acceptable for all palatability traits and overall. Trained panelists evaluated each sample for initial juiciness, sustained juiciness, myofibrillar tenderness, connective tissue amount, overall tenderness, pork flavor, and off flavor on similar 0 to 100 continuous line scales.ResultsLoins from all weight groups differed (P < 0.05) in weight (LT < MLT < MHVY < HVY). No carcass weight effects (P > 0.05) were found for loin instrumental color, subjective color, subjective marbling, purge loss percentage, pH, WBSF, moisture percentage, fat percentage, and drip loss. Carcass weight did not affect (P > 0.05) juiciness or flavor like ratings but did affect (P < 0.05) tenderness ratings and overall liking ratings. Chops from the HVY group were rated as more tender (P < 0.05) compared to chops from the LT weight group. Additionally, chops from the HVY weight group had greater (P < 0.05) consumer overall liking rating compared to chops from both the LT and MLT weight treatments. Hot carcass weight treatment did not contribute (P > 0.05) to the percentage of chops rated acceptable for flavor and overall liking. Chops from the HVY weight carcasses had the greatest (P < 0.05) percentage of chops rated acceptable for juiciness. Chops from LT carcasses had the lowest percentage of chops rated acceptable for tenderness. Trained sensory results also reflected tenderness and juiciness differences among carcass weight treatments. For both initial and sustained juiciness, chops from MHVY carcasses were rated as juicier (P < 0.05) compared to chops from both MLT and LT carcasses. Additionally, chops from the LT hot carcass weight treatment had the lowest (P < 0.05) myofibrillar tenderness ratings. Chops from MHVY and HVY carcasses were similar (P > 0.05) with greater (P < 0.05) overall tenderness ratings compared to chops from LT carcasses.ConclusionThese results indicate that as hot carcass weight increased, there were no negative effects on loin quality, and top loin chops from heavier weight carcasses had improved tenderness and juiciness compared to chops from lighter carcasses. This provides evidence that as the hot carcass weights of pigs in the United States continue to increase there will be no negative effects on quality and palatability.

Growth and carcass composition of second-cross lambs. 1. Effect of sex and growth path on pre- and post-slaughter estimates of carcass composition

2001 ◽  
Vol 52 (8) ◽  
pp. 859 ◽  
Author(s):  
D. G. Hall ◽  
A. R. Gilmour ◽  
N. M. Fogarty ◽  
P. J . Holst ◽  
D. L. Hopkins
Keyword(s):  
Seasonal Variation ◽  
Slow Growth ◽  
Fast Rate ◽  
Carcass Composition ◽  
The Other ◽  
Carcass Weight ◽  
Growth Path ◽  
Slaughter Weight ◽  
Slow Growing ◽  
Total Tissue

Carcass composition was estimated for 2316 second-cross lambs sired by 20 Poll Dorset rams over 2 years. The lambs were separated into ewes or cryptorchids at weaning with half of each sex group grown at a fast rate from weaning to slaughter at 40 kg liveweight for ewes or 48 kg for cryptorchids. The other half of each sex group was grown at a slower rate to the same slaughter weight 10–13 weeks later. Cryptorchids had fat scores about 0.4–1 unit lower and ultrasound C fat depths (45 mm from the mid-line over the 12th rib) about 0.8–1.3 mm less than ewes at the same liveweight. The carcass measures unequivocally showed that at the same carcass weight, fast-growing lambs were fatter than slow-growing lambs in both years and for both sexes. The average differences were 1.5 mm GR (total tissue depth 110 mm from the mid-line of the carcass over the 12th rib) and 1.4 mm C fat depth. Fat measurements on live lambs showed fast-growth cryptorchids were fatter than slow-growth cryptorchids; however, results for ewes were inconclusive. Slow growth to increase leanness needs to be evaluated against prevailing costs of lamb production and seasonal variation in prices. The correlations among and between live measures and carcass measurements of fatness were relatively low. The highest live to carcass R 2 values were ultrasound C fat depth with carcass C fat depth (0.36) and with the AUS-MEAT probe GR (0.34). There is a need to identify the best live lamb predictors of carcass composition.

scholarly journals Predicted carcass meat yield and primal cut yields in cattle divergent in genetic merit for a terminal index

2018 ◽  
Vol 3 (1) ◽  
pp. 1-13 ◽  
Author(s):  
Stephen M Connolly ◽  
Andrew R Cromie ◽  
Roy D Sleator ◽  
Donagh P Berry
Keyword(s):  
Genetic Selection ◽  
Red Meat ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Breeding Programs ◽  
Meat Yield ◽  
Production Chain ◽  
Genetic Merit ◽  
Index Value ◽  
Kg Medium

Abstract Several studies have clearly demonstrated the favorable impact of genetic selection on increasing beef cattle performance within the farm gate. Few studies, however, have attempted to quantify the value of genetic selection to downstream sectors of the beef industry, such as the meat processing sector. The objective of the current study was to characterize detailed carcass attributes of animals divergent in genetic merit for a terminal index as well as individual measures of genetic merit for carcass weight, conformation, and fat. The data used consisted of 53,674 young bulls and steers slaughtered between the years 2010 and 2013 in multiple Irish processing plants. All animals had a genetic evaluation as well as phenotypic measures of carcass characteristics. A terminal index, based on pedigree index for calving performance, feed intake, and carcass traits, calculated from the Irish national genetic evaluations, was obtained for each animal. Animals were categorized into four terminal index groups based on genetic merit estimates derived prior to the expression of the carcass phenotype by the animal. The association between genetic merit for terminal index with predicted phenotypic carcass red meat yield, carcass fat, carcass bone, and carcass composition, as well as between genetic merit for carcass weight, conformation, and fat with predicted phenotypic carcass red meat yield and composition were all quantified using linear mixed models. A greater terminal index value was associated with, on average, heavier phenotypic weights of each wholesale cut category. A greater terminal index value was also associated with a greater weight of meat and bone, but reduced carcass fat. Relative to animals in the lowest 25% genetic merit group, animals in the highest 25% genetic merit group had, on average, a greater predicted yield of very high value cuts (4.52 kg), high value cuts (13.13 kg), medium value cuts (6.06 kg), low value cuts (13.25 kg) as well as more total meat yield (37 kg). The results from the present study clearly signify a benefit to meat processers from breeding programs for terminal characteristics; coupled with the previously documented benefits to the producer, the benefits of breeding programs across the entire food production chain are obvious.

The composition, fat distribution and yield of carcass beef from steers and heifers when entire, spayed, pregnant or fitted with an intravaginal device

1983 ◽  
Vol 23 (123) ◽  
pp. 354 ◽  
Author(s):  
GR Saul
Keyword(s):  
Age Differences ◽  
Subcutaneous Fat ◽  
Fat Distribution ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Kidney Fat ◽  
Total Fat ◽  
Intravaginal Device ◽  
Beef Muscle ◽  
Research Institute

An experiment at the Pastoral Research Institute, Hamilton, compared the carcass composition and yield of one group of 14 Hereford steers, and four groups of 14 heifers, either spayed, fitted with an intravaginal device, pregnant or entire. The animals were slaughtered at 18 or 22 months when average fat depths and carcass weights were 5.8 mm and 188.0 kg, or 7.5 mm and 219 kg, respectively. When compared at a constant carcass weight, the steers generally had heavier boneless primary cuts, with less fat than the heifers (P<0. 05). Steers also had less channel and kidney fat, subcutaneous fat, intra-muscular and inter-muscular fat and consequently less total fat than heifers (P<.05) . Differences between heifer groups were generally small and non-significant. When compared at the same age, differences between heifers and steers in carcass fatness were generally not significant (P>0. 05) but trends similar to those described above were apparent. Estimated yield of carcass beef (muscle plus saleable fat) was affected by sex, fat depth and level of fat specified in the carcass beef. When lean carcass beef (1 5% fat) was specified, steers yielded about 3.8% more than heifers at the same weight and fat depth, but when fatter carcass beef (20% fat) was specified, this difference was reduced to about 3.2%. Removal of channel and kidney fat from the carcass brought the yield of steer and heifer carcasses to within about 3.0% of each other.

scholarly journals Fast Focus Ultrasound Liver Technique for the Assessment of Cystic Echinococcosis in Sheep

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 452 ◽  
Author(s):  
Giuliano Borriello ◽  
Jacopo Guccione ◽  
Antonio Di Loria ◽  
Antonio Bosco ◽  
Paola Pepe ◽  
...  
Keyword(s):  
Body Weight ◽  
Focused Ultrasound ◽  
Ultrasound Examination ◽  
Focus Ultrasound ◽  
The Body ◽  
Weight Group ◽  
Ultrasound Technique ◽  
Female Sheep ◽  
Weight Groups ◽  
Diagnostic Outcomes

A complete ultrasound examination (cUS) of the liver was performed on 172 female sheep and compared to the performance of a fast-focused ultrasound technique to diagnose echinococcal cysts. The scanned area was divided in: HYP (right hypocondrium), zone (Z)1 from HYP to the 11th intercostal space (IS), Z2 (10th–8th IS) and Z3 (7th–5th IS). Contiguous scans were also examined (HYP + Z1, Z1 + Z2, Z2 + Z3). Furthermore, during the procedures, the sheep were divided into three groups according to the body weight: Group (G) 1 (lighter), G2 (medium), and G3 (heavier). Finally, diagnostic outcomes were compared with necropsy findings. cUS obtained the highest values of sensitivity (Se) (91%), Specificity (Sp) (80%), and positive-zones (124/138, 90%), as compared to the other scans. cUS was also characterized by high values of Se and Sp and was able to identify a great number of positive-zones, when sheep were divided by body-weight groups. Similar performances were obtained in G1 by HYP (Se: 91%–Sp: 82%; 18/20, 90% of positive-zones) and HYP + Z1 scans (Se: 91%–Sp: 82; 90% of positive-zones, 18/20). Thus, in lighter breeds, the examination of HYP and HYP + Z1 scan windows could be considered reliable techniques for identifying the infected animals, while in heavier sheep the cUS still represents the best option.

Carcass characteristics of heavyweight crossbred lambs. II.* Carcass composition and partitioning of fat

1979 ◽  
Vol 30 (6) ◽  
pp. 1207 ◽  
Author(s):  
JM Thompson ◽  
KD Atkins ◽  
AR Gilmour
Keyword(s):  
Connective Tissue ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Ewe Lambs ◽  
Intermuscular Fat

Half-carcasses of 108 wether and ewe lambs from six genotypes, slaughtered at 34, 44 and 54 kg liveweight, were dissected into subcutaneous fat, intermuscular fat, muscle, bone and connective tissue. The six genotypes were the progeny of Dorset Horn and Border Leicester rams mated to Merino, Corriedale and Border Leicester x Merino first-cross ewes. As carcass weight increased, the proportion of subcutaneous and intermuscular fat increased (b > 1 ; P < 0.05) and the proportion of muscle and bone decreased (b < 1; P < 0.05). Lambs sired by Border Leicester rams had more subcutaneous fat (12.7%), more intermuscular fat (7.6%) and more bone (5.7%) than lambs sired by Dorset Horn rams at the same carcass weight (P< 0.05). Similarly, lambs sired by Dorset Horn rams had more muscle (7.2%) than lambs sired by Border Leicester rams at the same carcass weight (P < 0.05). Breed of dam had no effect on carcass composition. Wether lambs had a greater proportion of bone (5.7%) than ewe lambs at the same carcass weight (P < 0.05). The breed of sire effect and the lack of a breed of dam effect on carcass composition, in conjunction with estimated mature weights for the breeds, suggest possible differences between sire and dam breeds in the partitioning of fat between the carcass and non-carcass depots. ____________________ *Part I, Aust. J. Agric. Res., 30: 1197 (1979).

Sign in / Sign up

Export Citation Format

Share Document