scholarly journals Spirulina Supplementation, Sire Breed, Sex and Basal Diet Effects on Lamb Intramuscular Fat Percentage and Fat Melting Points

2014 ◽  
pp. 1-9 ◽  
Author(s):  
B.W.B. Holman ◽  
◽  
A.R. Flakemore ◽  
A. Kashani ◽  
A.E.O. Malau-Aduli ◽  
...  
Keyword(s):  
Basal Diet ◽  
Intramuscular Fat ◽  
Melting Points ◽  
Fat Percentage ◽  
Sire Breed

Effects of selection for ultrasound intramuscular fat percentage in Angus bulls on carcass traits of progeny

2002 ◽  
Vol 80 (8) ◽  
pp. 2017 ◽  
Author(s):  
R. L. Sapp ◽  
J. K. Bertrand ◽  
T. D. Pringle ◽  
D. E. Wilson
Keyword(s):  
Carcass Traits ◽  
Intramuscular Fat ◽  
Fat Percentage ◽  
Selection For

Selection against abdominal fat percentage may increase intramuscular fat content in broilers

2016 ◽  
Vol 133 (5) ◽  
pp. 422-428 ◽  
Author(s):  
L. Leng ◽  
H. Zhang ◽  
J.Q. Dong ◽  
Z.P. Wang ◽  
X.Y. Zhang ◽  
...  
Keyword(s):  
Intramuscular Fat ◽  
Abdominal Fat ◽  
Fat Content ◽  
Fat Percentage ◽  
Intramuscular Fat Content

Relationships among carcass quality characteristics between and within carcass quartering sites

1998 ◽  
Vol 49 (2) ◽  
pp. 285 ◽  
Author(s):  
S. Baud ◽  
C. M. Wade ◽  
M. E. Goddard
Keyword(s):  
Water Content ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Quality Characteristics ◽  
Carcass Quality ◽  
Longissimus Muscle ◽  
Fat Percentage ◽  
Muscle Area ◽  
Intermuscular Fat ◽  
Fat Thickness

Carcass quality characteristics were measured on 511 steers of 4 breeds that were destined for the Japanese market. All steers had carcass measurements taken at the 10th/11th rib interface, while 103 steers had additional measurements made on the same characteristics at the 5th/6th rib interface. Australian marbling score, longissimus muscle area, intramuscular fat percentage, intramuscular water content, Japanese intermuscular fat thickness, Japanese subcutaneous fat thickness, Japanese rib thickness, and meat pH were measured in the study. These measurements allowed the phenotypic relationships between the different carcass quality traits measured at the 10th/11th rib interface to be calculated. Significant positive correlations were observed among measurements of carcass fatness, and significant negative correlations were observed between carcass fatness and carcass water content. Angus and Murray Grey cattle had higher levels of marbling and intramuscular fat than Hereford and Poll Hereford cattle The data enabled Australian, USDA, and Japanese marbling standards to be compared on the basis of intramuscular fat percentage determined by an ether extraction process. Differences between the same carcass characteristics taken at 5th/6th and 10/11th rib interfaces of the longissimus dorsi were estimated from the 103 steers measured at both sites. Correlations between the rib sites were high for marbling, intramuscular fat, and intramuscular water, but low for longissimus muscle area, intermuscular fat thickness, and pH.

Ultrasound Image Texture Analysis for Characterizing Intramuscular Fat Content of Live Beef Cattle

1998 ◽  
Vol 20 (3) ◽  
pp. 191-205 ◽  
Author(s):  
Nam-Deuk Kim ◽  
Viren Amin ◽  
Doyle Wilson ◽  
Gene Rouse ◽  
Satish Udpa
Keyword(s):  
Beef Cattle ◽  
Texture Analysis ◽  
Prediction Models ◽  
Ultrasound Image ◽  
Texture Features ◽  
Intramuscular Fat ◽  
Image Texture ◽  
Edge Density ◽  
Fat Percentage ◽  
Image Texture Analysis

The primary factors in determining beef quality grades are the amount and distribution of intramuscular fat percentage (IMFAT). Texture analysis was applied to ultrasound B-mode images from ribeye muscle of live beef cattle to predict its IMFAT. We used wavelet transform (WT) for multiresolutional texture analysis and second-order statistics using a gray-level co-occurrence matrix (GLCM) technique. Sets of WT-and GLCM-based texture features were calculated from ultrasonic images from 207 animals and linear regression methods were used for IMFAT prediction. WT-based features included energy ratios, central moments of wavelet-decomposed subimages and wavelet edge density. The regression model using WT features provided a root mean square error (RMSE) of 1.44 for prediction of IMFAT using validation images, while that of GLCM features provided an RMSE of 1.90. The prediction models using the WT features showed potential for objective quality evaluation in the live animals.

The effect of sex on some carcass and meat quality traits in Texel ewe and ram lambs

2012 ◽  
Vol 52 (7) ◽  
pp. 601 ◽  
Author(s):  
C. R. Craigie ◽  
N. R. Lambe ◽  
R. I. Richardson ◽  
W. Haresign ◽  
C. A. Maltin ◽  
...  
Keyword(s):  
Meat Quality ◽  
Past Research ◽  
Intramuscular Fat ◽  
Quality Parameters ◽  
Gender Effects ◽  
Fat Percentage ◽  
The Past ◽  
Ewe Lambs ◽  
Longissimus Lumborum ◽  
Ram Lambs

Much of the past research into gender effects on lamb meat quality has focussed on comparing ram lambs with castrated males, but more recent comparisons between ram and ewe lambs have yielded variable results. The objective of the current research was to compare meat quality parameters of M. longissimus lumborum (LL), and M. semimembranosus (SM) from pasture-fed Texel ram (n = 94) and ewe (n = 114) lambs slaughtered at an average age of 144 days in a commercial abattoir. After aging carcasses for between 7 and 9 days, LL and SM were significantly tougher (higher shear values) for ram compared with ewe lambs (P < 0.001). LL from rams had significantly lower intramuscular fat percentage, and higher moisture content than LL from ewes. Differences in LL intramuscular fat percentage or ultimate pH did not explain the sex effect on LL shear force when tested individually or together as additional covariates in the model. Ram SM was lighter in colour (higher L*) and had a higher cooking loss than that of ewes (P < 0.001). The correlations between some of the traits within and between muscles clearly differed between the sexes. Finishing ram lambs to the specifications used in this experiment resulted in meat with relatively minor, but statistically significant differences in quality relative to that from ewe lambs.

scholarly journals Association of SNP g.232 G>T Calpain Gene with Growth and Live Meat Quality Prediction using Ultrasound Images in Bali Cattle

2021 ◽  
Vol 26 (2) ◽  
pp. 49
Author(s):  
Dairoh Dairoh ◽  
Jakaria Jakaria ◽  
Mokhamad Fakhrul Ulum ◽  
Andi Baso Lompengeng Ishak ◽  
Cece Sumantri
Keyword(s):  
Meat Quality ◽  
Intramuscular Fat ◽  
Longissimus Dorsi ◽  
Thoracic Vertebrae ◽  
Ultrasound Images ◽  
Fat Percentage ◽  
Marbling Score ◽  
Pcr Rflp ◽  
Bali Cattle ◽  
Calpain Gene

Bali cattle (<em>Bos javanicus</em>) are native Indonesian cattle, domesticated from banteng (<em>Bibos banteng</em>). Genes that have an important role in meat quality are calcium-activated neutral protease genes, known as calpains (CAPN). The objective of this study was to evaluate the polymophisms of calpain gene SNP g.232 G&gt;T by PCR-RFLP technique and its influence on growth trait and meat quality of Bali cattle detected by ultrasound imaging of <em>longissimus dorsi</em> thickness (LDT), back fat thickness (BFT), marbling score (MS), and intramuscular fat percentage (PIMF). The polymorphisms of CAPN1 gene were analyzed by PCR-RFLP using BglII restriction enzyme (n=52 cattle). The ultrasound images of longissimus dorsi muscle were carried out transversally and longitudinal between 12<sup>th</sup> -13<sup>th </sup>thoracic vertebrae then analyzed by Image-J NIH software. Result showed that  SNP g.232 G&gt;T of CAPN1 gene was polymorphic in Bali cattle. SNP g.232 G&gt;T of CAPN1 gene in Bali cattle has higher diversity which was showed of 0.48 heterozygosity value and was in Hardy-Weinberg equilibrium. The polymorphisms of SNP g.232 G&gt;T was associated significantly (P&lt;0.05) with bodyweight at 730 days, marbling score (MS), and intramuscular fat percentage (PIMF). It suggests that the CAPN1 gene in Bali cattle is a candidate for Marker Assisted Selection (MAS), which influences body weight at 730 days, marbling score, and percentage of intramuscular fat.

scholarly journals Composition and properties of meat of Pomeranian purebred lambs and their crossbreeds with Berrichon du Cher and Charolaise

2006 ◽  
Vol 49 (5) ◽  
pp. 494-501
Author(s):  
H. Brzostowski ◽  
R. Niżnikowski ◽  
S. Milewski
Keyword(s):  
Fatty Acid ◽  
Dry Matter ◽  
Calorific Value ◽  
Cholesterol Content ◽  
Intramuscular Fat ◽  
Quadriceps Muscle ◽  
Considerable Influence ◽  
Texture Measurement ◽  
Texture Parameters ◽  
Sire Breed

Abstract. The quality characteristics of meat from 50-day-old Pomeranian lambs (PP) and crossbreeds by Berrichon du Cher (PB) and Charolaise (PCH) rams were determined in the study. Samples of the quadriceps muscle of the tight (m. quadriceps femoris) were taken to determine the chemical composition, physicochemical and healthful properties of meat, such as energy value, concentrations of cholesterol and collagen and the fatty acid profile in intramuscular fat. A sensory evaluation of lamb and texture measurement were also performed. It was found that both sire breeds had a significant effect on meat quality. Meat from crossbreds contained more dry matter and protein, and was characterized by a more desirable W/P ratio, a lower calorific value, a lower collagen content and better texture parameters. Crossing had no considerable influence on the fatty acid composition in intramuscular fat, but caused changes in the cholesterol content of meat, which decreased in PB lambs and increased in PCH lambs. Taking into account the health benefits and culinary values of lamb, Berrichon du Cher is a preferred sire breed.

Prediction of consumer palatability in beef using visual marbling scores and chemical intramuscular fat percentage

Meat Science ◽  
2020 ◽  
pp. 108322 ◽  
Author(s):  
S.M. Stewart ◽  
G.E. Gardner ◽  
P. McGilchrist ◽  
D.W. Pethick ◽  
R. Polkinghorne ◽  
...  
Keyword(s):  
Intramuscular Fat ◽  
Fat Percentage

Some effects of unsaturated oils given to dairy cows with rations of different roughage content

1971 ◽  
Vol 38 (3) ◽  
pp. 363-372 ◽  
Author(s):  
J. W. G. Nicholson ◽  
J. D. Sutton
Keyword(s):  
Fatty Acids ◽  
Dairy Cows ◽  
Milk Fat ◽  
Volatile Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Basal Diet ◽  
Fish Oils ◽  
Fat Percentage ◽  
Dietary Oil ◽  
Effect Of Feeding

SummaryThree experiments were conducted to determine the effect of feeding polyunsaturated fish oils to dairy cows receiving rations of high, medium or low roughage content. In the rumen, the decreases in the proportion of acetic acid and increases in propionic acid induced by the oils became greater as the amount of oil given was increased but the magnitude of the response to any dose depended upon the composition of the basal diet. The effects on volatile fatty acids (VFA) proportions of small amounts of the oils (125–150 ml/day) were greatest with the low-roughage rations. With large doses of oil (375–450 ml/day) the responses were variable but it is concluded that, in general, changes in VFA proportions are least with low-roughage rations.The fat content of milk was more sensitive to dietary oil supplementation than were the rumen VFA proportions. When the unsaturated oils were given there was a decrease in milk fat percentage and an increase in the proportion of unsaturated fatty acids in the fat; there was also increased incorporation of fatty acids with more than 18 carbon atoms in the milk fat. The metabolism in the rumen tended to become adapted to the feeding of 150 ml/day of oil, the VFA pattern returning during the second and third week of supplementation to that observed before the addition of oil.

Sign in / Sign up

Export Citation Format

Share Document