Subcutaneous fat thickness at slaughter in castrated and non-castrated Santa Inês and Dorper lambs and its influence on meat and carcass quality

SUMMARY The aim of this study was to evaluate the effect of subcutaneous fat thickness (SFT) on slaughter in lambs ½ Dorper + ½ Santa Inês (DSI) on performance, carcass characteristics and commercial cuts. It was used twenty-four lambs, slaughtered with 2mm, 3mm and 4mm SFT. There was an effect of SFT on performance: for days of confinement (2mm = 51.38, 3mm = 66.50, 4mm = 91.63 days), age at slaughter (2mm = 139.38, 3mm = 159.88, 4mm = 171.00 days), final body weight (2mm = 33.50, 3mm = 42.81, 4mm = 46.19 kg), total weight gain (2mm = 18.75, 3mm = 25.08, 4mm = (2mm = 0.44, 3mm = 0.39, 4mm = 0.28kg), slaughter weight (2mm = 32.76, 3mm = 39.79, 4mm = 44.88 kg), body condition score (2mm = 2.97, 3mm = 3.13, 4mm = 3.56); for carcass characteristics: warm carcass weight (2mm = 15.33, 3mm = 19.16, 4mm = 21.90 kg) and cold (2mm = 15.03, 3mm = 18.75, 4mm = 21.47), cooling losses (2mm = 0.00234; 3mm = 0.00333; 4mm = 0.00201 kg), carcass yields: in the refrigerator (2mm=46,79; 3mm=48,30; 4mm=48,79%); commercial (2mm = 45.88, 3mm = 47.25, 4mm = 47.82%) and true (2mm = 52.93, 3mm = 54.51, 4mm = 55.67%); carcass compactness index (2mm= 0,250; 3mm=0,30; 4mm=0,33 kg/cm) for cut weights; neck (2mm=0,44; 3mm=0,55; 4mm=0,56 kg); palette (2mm=1,38; 3mm=1,61; 4mm=2,14 kg), flank steak (2mm=2,16; 3mm=2,73; 4mm=3,19 kg), loin (2mm=0,93; 3mm=1,14; 4mm=1,25 kg), and leg (2mm=2,68; 3mm=3,20, 4mm=3,76 kg). For the tissue composition of only the muscular cuts of the neck (2mm = 50.24, 3mm = 51.44, 4mm = 55.34%), bone of the neck (2mm = 30.24, 3mm = 29.63, 4mm = 25.91%), of the loin (2mm=15,05; 3mm=24,63; 4mm=24,71%) and the leg (2mm=11,38; 3mm=13,33; 4mm=13,13%), they presented differences between the SFT (p> 0.05). It is recommended to slaughter lambs ½ Dorper + ½ Santa Inês with 3mm of SFT.

Download Full-text

Carcass quality of feedlot finished steers fed yeast, monensin, and the association of both additives

Arquivo Brasileiro de Medicina Veterinária e Zootecnia ◽

10.1590/s0102-09352009000300018 ◽

2009 ◽

Vol 61 (3) ◽

pp. 648-654 ◽

Cited By ~ 9

Author(s):

R.C. Gomes ◽

P.R. Leme ◽

S.L. Silva ◽

M.T. Antunes ◽

C.F. Guedes

Keyword(s):

Shear Force ◽

Subcutaneous Fat ◽

Feed Additives ◽

Carcass Quality ◽

Yeast Culture ◽

Meat Color ◽

Muscle Area ◽

Subcutaneous Fat Thickness ◽

Fat Thickness

To evaluate the effects of the supplementation of feed additives on carcass quality in beef cattle, 72 Nellore steers (339.5kg, 20-month old) were feedlot finished and fed for 91 days one of the following diets: 1) control with no additives; or added of 2) live yeast culture; 3) monensin; or 4) the association of both additives. After slaughter, renal, pelvic, and inguinal fat and hot carcass weights were recorded and carcass was split into muscle, bone, and trimmable fat. Carcass Longissimus muscle area and subcutaneous fat thickness at the 12th rib were measured and steaks of Longisimus muscle were taken to determine meat color, shear force, drip, and cooking losses. Yeast increased carcass dressing percentage but there were no effects on hot carcass weight, Longissimus area, subcutaneous fat thickness, percentage and weight of retail cut yield and trimmings. Feed additives had no effect on carcass pH, meat color, fat content, shear force, and drip losses. Supplementation of yeast, monensin or the association of both additives had no important effects on carcass traits and on meat quality of feedlot finished steers.

Download Full-text

Regional composition of carcass and tissue composition of cuts from lambs slaughtered with different subcutaneous fat thicknesses

Semina Ciências Agrárias ◽

10.5433/1679-0359.2017v38n4p2019 ◽

2017 ◽

Vol 38 (4) ◽

pp. 2019

Author(s):

Ana Carla Santana Andrade ◽

Francisco De Assis Fonseca de Macedo ◽

Gladston Rafael De Arruda Santos ◽

Larissa De Oliveira Queiroz ◽

Natália Holtz Alves Pedroso Mora ◽

...

Keyword(s):

Subcutaneous Fat ◽

Live Weight ◽

Tissue Composition ◽

Subcutaneous Fat Thickness ◽

Fat Thickness ◽

Santa Inês ◽

Total Fat ◽

Pelleted Diet ◽

Daily Gain

The aim of this study was to evaluate the influence of the subcutaneous fat thickness (SFT) on the regional composition of the carcass, the tissue composition of cuts, and the leg muscularity index of Santa Inês lambs. This experiment involved 24 uncastrated male lambs at approximately 100 days of age and at an average live weight of 22.70 ± 3.75 kg that were kept in the feedlot, where they received a complete pelleted diet formulated to provide a daily gain of 0.30 kg. The animals were slaughtered as they reached the pre-defined SFT of 2.00, 3.00, and 4.00 mm, evaluated by ultrasonography. Lambs slaughtered with 4.00 mm SFT had a heavier shoulder (1.80 kg) and leg (2.99 kg), differing from those slaughtered with 2.00 mm. No significant differences were observed (P > 0.05) between the treatments for the percentages of muscle in the cuts, which averaged 48.38% for the neck, 58.71% for the shoulder, 43.87% for the ribs, 53.56% for the loin, and 64.52% for the leg. Lambs slaughtered with 4.00 and 3.00 mm SFT differed from those slaughtered with 2.00 mm SFT for the percentage of total fat in the shoulder, which averaged 20.10, 19.02, and 15.79%, respectively. The animals slaughtered with 2.00 mm of fat exhibited the highest percentage of bone in the loin (20.23%). Leg muscularity was lower (0.34) in those slaughtered with 2.00 mm of subcutaneous fat. Slaughtering Santa Inês lambs with different subcutaneous fat thicknesses yields different regional compositions of the carcass, tissue compositions of cuts, and leg muscularity indices. It is recommended to slaughter Santa Inês lambs when they reach a subcutaneous fat thickness of 3.00 mm.

Download Full-text

Allometric growth of ½ Dorper + ½ Santa Inês lambs slaughtered with different subcutaneous fat thicknesses

Pesquisa Agropecuária Brasileira ◽

10.1590/s1678-3921.pab2020.v55.01651 ◽

2020 ◽

Vol 55 ◽

Author(s):

Camilo Azevedo Santos ◽

Francisco de Assis Fonseca de Macedo ◽

Gladston Rafael de Arruda Santos ◽

Anselmo Domingos Ferreira Santos ◽

Maria Julia Araujo Feitosa Melo ◽

...

Keyword(s):

Subcutaneous Fat ◽

Early Growth ◽

Allometric Growth ◽

Intermuscular Fat ◽

Subcutaneous Fat Thickness ◽

Fat Thickness ◽

Santa Inês

Abstract: The objective of this work was to evaluate the allometric growth, the correlation of the cuts with the half carcasses, and the muscularity index of the leg of ½ Dorper + ½ Santa Inês lambs slaughtered with 2.0, 3.0, and 4.0 mm of subcutaneous fat thickness (SFT). Twenty-four non-castrated male lambs were used, being distributed according to their weight into three collective pens. Slaughtering occurred as the lambs reached the SFT predetermined by ultrasound. The half carcasses were weighed, dissected, and separated into five cuts: neck, shoulders, rib, loin, and leg. These cuts were dissected and weighed into muscle, subcutaneous fat, intermuscular fat, and bone. In the shoulders, lambs with 2.0 and 4.0 mm SFT showed early growth. In the rib, this early precocity was observed in lambs with 4.0 mm SFT. The leg showed isogonic growth in lambs with 3.0 and 4.0 mm SFT and was the cut that best correlated with the half carcass, regardless of the SFT. The slaughter of ½ Dorper + ½ Santa Inês lambs with 4.0 mm of subcutaneous fat allows obtaining a better allometric growth of the shoulder, rib, and leg cuts, as well as a better leg muscularity index.

Download Full-text