scholarly journals Selection for lean meat yield in lambs reduces indicators of oxidative metabolism in the longissimus muscle

Meat Science ◽  
2014 ◽  
Vol 96 (2) ◽  
pp. 1058-1067 ◽  
Author(s):  
K.R. Kelman ◽  
L. Pannier ◽  
D.W. Pethick ◽  
G.E. Gardner
Keyword(s):  
Oxidative Metabolism ◽  
Longissimus Muscle ◽  
Meat Yield ◽  
Lean Meat ◽  
Selection For

Use of live ultrasound, weight and linear measurements to predict carcass composition of young beef bulls

2005 ◽  
Vol 85 (1) ◽  
pp. 23-35 ◽  
Author(s):  
R. Bergen ◽  
S. P. Miller ◽  
I. B. Mandell ◽  
W. M. Robertson
Keyword(s):  
Prediction Models ◽  
Carcass Composition ◽  
Muscle Size ◽  
Yield Prediction ◽  
Longissimus Muscle ◽  
Marbling Score ◽  
Meat Yield ◽  
Lean Meat ◽  
Short Probe ◽  
Beef Bulls

Pre-slaughter ultrasound and whole side dissection data from 47 crossbred bulls were used to assess (1) the relative value of six previously published equations based on live animal measurements, (2) the value of alternative pre-slaughter measurements, and (3) the value of alternative ultrasound probes as predictors of whole side lean meat yield. Analysis of absolute bias-corrected residuals indicated that all six previously published equations predicted whole side lean meat yield with similar accuracy (P = 0.62), but analysis of absolute rank residuals indicated that an equation originally based on carcass measurements tended (P = 0.17) to rank bulls less precisely than five ultrasound-based equations. Breed composition, age, liveweight, hip width, heart girth, and round muscle depths did not contribute to new lean meat yield prediction equations (P > 0.10), but height, 12th/13th rib body wall, rump fat, and gluteus medius muscle depths and marbling score did (P < 0.10). However, examination of absolute residuals and absolute rank residuals indicated that accuracy (P = 0.55) and precision (P = 0.64) did not improve significantly compared to equations based only on height, rib fat and longissimus muscle size. Similarly, analysis of absolute residuals and absolute rank residuals indicated that fat and longissimus muscle depth measurements collected with a short probe predicted whole side lean meat yield as accurately and precisely as measurements collected with a long probe. Results indicated that (1) equations based on live measurements may provide more precise predictions of lean meat yield than equations derived from carcass measurements, (2) supplementing ultrasonic rib fat and longissimus muscle measurements with additional ultrasound measurements did not improve the accuracy or precision of lean meat yield prediction, and (3) lean meat yield of yearling bulls can be accurately predicted using fat and longissimus muscle depth measurements collected with a short probe. Key words: Ultrasound, beef bulls, carcass composition, prediction models

scholarly journals Intramuscular fat in lamb muscle and the impact of selection for improved carcass lean meat yield

animal ◽  
2015 ◽  
Vol 9 (6) ◽  
pp. 1081-1090 ◽  
Author(s):  
F. Anderson ◽  
L. Pannier ◽  
D.W. Pethick ◽  
G.E. Gardner
Keyword(s):  
Intramuscular Fat ◽  
Meat Yield ◽  
Lean Meat ◽  
Selection For ◽  
The Impact

scholarly journals Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meat

Meat Science ◽  
2017 ◽  
Vol 131 ◽  
pp. 187-195 ◽  
Author(s):  
H.B. Calnan ◽  
R.H. Jacob ◽  
D.W. Pethick ◽  
G.E. Gardner
Keyword(s):  
Intramuscular Fat ◽  
Meat Yield ◽  
Lean Meat ◽  
Selection For

Predicting lean meat yield in beef cattle using ultrasonic muscle depth and width measurements

2003 ◽  
Vol 83 (3) ◽  
pp. 429-434 ◽  
Author(s):  
R. Bergen ◽  
D. H. Crews ◽  
Jr., S. P. Miller ◽  
J. J. McKinnon
Keyword(s):  
Beef Cattle ◽  
Carcass Composition ◽  
Ultrasound Measurement ◽  
Independent Data ◽  
Data Set ◽  
Meat Yield ◽  
Lean Meat ◽  
Ultrasound Measurements ◽  
Width Measurements ◽  
Highly Correlated

The value of live ultrasound longissimus dorsi depth and width measurements as predictors of estimated carcass lean meat yield of steers (CARLEAN-S) and bulls (CARLEAN-B) was studied. In trial 1, equations were developed to predict estimated lean meat yield of steers (n = 116) from carcass weight (Eq. 1) or liveweight (Eq. 2), fat depth and l. dorsi area or liveweight, fat depth and l. dorsi depth × width (Eq. 3). Equation 1 was most precise (RSD = 25.6 g kg-1), followed by Eq. 2 (RSD = 27.8g kg-1) and Eq. 3 (RSD = 30.2g kg-1). Equations 2 and 3 predicted CARLEAN-S with similar accuracy (SEP = 23.8 vs. 24.9 g kg-1, respectively) and were highly correlated with each other (r = 0.89) in an independent data set (n = 118). Repeatability and accuracy of pre-slaughter l. dorsi depth and width measurements were studied in yearling bulls (trial 2; n = 191). When ultrasound measurements were expressed as a percentage of the average ultrasound measurement, repeatabilities of l. dorsi depth (SER = 6.2 to 7.8%) and width (SER = 4.2 to 6.1%) measurements were similar to fat depth and l. dorsi area measurements (SER = 17.9 and 4.5%, respectively). When ultrasound measurements were compared to the corresponding carcass measurements, l. dorsi depth (SEP = 10.3 to 13.9%) and width (SEP = 6.7 to 8.5%) measurements were as accurate as fat depth and l. dorsi area measurements (SEP = 32.9 and 8.4%, respectively). Equations were developed to predict CARLEAN-B of yearling bulls (n = 82) from liveweight, 12th rib ultrasound fat depth and either l. dorsi depth × width measurements (Eqs. 4 and 5) or two l. dorsi depth measurements (Eq. 6). All equations had similar precision (RSD = 19.4 to 19.5 g kg-1) and predicted CARLEAN-B similarly (SEP = 25.0, 24.6 and 26.1g kg-1 for Eqs. 4, 5 and 6, respectively) in an independent data set (n = 109). All equations were highly correlated (r ≥0.97) with an equation using ultrasound fat depth and l. dorsi area in the independent data set. Longissimus muscle depth and width measurements were as valuable as l. dorsi area for predicting carcass composition of yearling beef bulls in the present study. Key words: Ultrasound, beef cattle, carcass traits

scholarly journals Selection for higher body weight in Nelore cattle is effective in achieving an increase of longissimus muscle area without reducing subcutaneous fat thickness

2012 ◽  
Vol 41 (6) ◽  
pp. 1426-1432 ◽  
Author(s):  
Tiago Roque Pinheiro ◽  
Maria Eugênia Zerlotti Mercadante ◽  
Lucia Galvão de Albuquerque ◽  
Sarah Figueiredo Martins Bonilha ◽  
Fábio Morato Monteiro
Keyword(s):  
Body Weight ◽  
Subcutaneous Fat ◽  
Longissimus Muscle ◽  
Muscle Area ◽  
Subcutaneous Fat Thickness ◽  
Fat Thickness ◽  
Selection For ◽  
Nelore Cattle

scholarly journals Erratum to: Nondestructive Estimation of Lean Meat Yield of South Korean Pig Carcasses Using Machine Vision Technique

2019 ◽  
Vol 39 (3) ◽  
pp. 520-520
Author(s):  
Santosh Lohumi ◽  
Collins Wakholi ◽  
Jong Ho Baek ◽  
Byeoung Do Kim ◽  
Se Joo Kang ◽  
...  
Keyword(s):  
Machine Vision ◽  
Meat Yield ◽  
Lean Meat ◽  
South Korean ◽  
Pig Carcasses ◽  
Vision Technique ◽  
Nondestructive Estimation

Variation in the ovine MYF5 gene and its effect on carcass lean meat yield in New Zealand Romney sheep

Meat Science ◽  
2017 ◽  
Vol 131 ◽  
pp. 146-151 ◽  
Author(s):  
Jiqing Wang ◽  
Huitong Zhou ◽  
Rachel H.J. Forrest ◽  
Jiang Hu ◽  
Xiu Liu ◽  
...  
Keyword(s):  
New Zealand ◽  
Meat Yield ◽  
Lean Meat

scholarly journals Research Article A DdeI polymorphism in the growth hormone gene is associated with higher lean meat yield and pH 45 min in postmortem pigs

2019 ◽  
Vol 18 (2) ◽  
Author(s):  
I.M. Ferreira ◽  
T.F. Braga ◽  
E.C. Guimarães ◽  
M.C. Durval ◽  
L.B. Mendes ◽  
...  
Keyword(s):  
Growth Hormone ◽  
Growth Hormone Gene ◽  
Meat Yield ◽  
Lean Meat ◽  
Research Article

An industry applicable model for predicting lean meat yield in lamb carcasses

2008 ◽  
Vol 48 (7) ◽  
pp. 757 ◽  
Author(s):  
D. L. Hopkins
Keyword(s):  
Large Scale ◽  
Subcutaneous Fat ◽  
Suitable Model ◽  
Cross Sectional ◽  
Meat Yield ◽  
Lean Meat ◽  
Alternative Systems ◽  
Accuracy And Precision ◽  
Retail Cuts ◽  
Muscle Cross Sectional Area

A wide selection of lamb types (n = 360) of mixed sex (ewes and wethers) were slaughtered at a commercial abattoir. Soft tissue depth at the GR site (thickness of tissue over the 12th rib, 110 mm from the midline) was measured in the chiller, using a GR knife (GR). Each carcass was subsequently broken down to a range of trimmed boneless retail cuts and the lean meat yield determined. The predominant industry model for predicting meat yield in Australia uses hot carcass weight (HCW) and tissue depth at the GR site. A moderate level of accuracy and precision was found when HCW and GR were used to predict lean meat yield (R2 = 40.5, r.s.d. = 2.39%), which could be improved markedly when loin muscle cross-sectional area at the 12th rib (EMA) was included in the model (R2 = 54.5, r.s.d. = 2.10%). A better result was achieved when the model included the weight of subcutaneous fat (SLFat) from the shortloin (R2 = 73.8, r.s.d. = 1.59%). A combination of SLFat and the weight of the shortloin muscle (SLMus) negated the need to include either GR or EMA in the model (R2 = 76.1, r.s.d. = 1.52%). The transportability of a model based on HCW, SLFat and SLMus was tested by randomly dividing the dataset and comparing the coefficients and the level of accuracy and precision. Collecting measures of EMA, SLFat and SLMus in boning rooms is potentially feasible. If this can be achieved under commercial conditions, a rigorous method for automatically predicting lean meat yield during boning could be applied. Application of the approach to large-scale research programs, where estimates of lean meat yield are required, would be possible at a reduced cost compared with alternative systems based on full carcass breakdown. A suitable model is given for this purpose.

Meat yield and subjective muscle scores in medium weight steers

1993 ◽  
Vol 33 (7) ◽  
pp. 825 ◽  
Author(s):  
D Perry ◽  
AP Yeates ◽  
WA McKiernan
Keyword(s):  
Negative Correlation ◽  
Regression Models ◽  
Subcutaneous Fat ◽  
Carcass Weight ◽  
Muscle Area ◽  
Eye Muscle ◽  
Meat Yield ◽  
Lean Meat ◽  
Intermuscular Fat ◽  
Medium Weight

The association between visually assessed muscle scores on live steers and their carcasses, eye muscle area, and the yield of saleable and lean meat was determined on 156 steers of mixed breeds (mean carcass weight 282 kg, mean P8 fat depth 13 mm). The contribution of subcutaneous and intermuscular fat to differences in saleable meat yield was also investigated. There was a negative correlation between P8 fat depth and both live ( r = -0.21) and carcass muscle score (r. = -0.31); therefore, the assessors were not scoring fatter steers as having better shape. The correlation between live and carcass muscle scores was 0.79. The correlation between carcass muscle score and eye muscle area was 0.58. When live muscle score, carcass muscle score, or eye muscle area was included in regression models already containing weight and fat depth, there was a significant (P<0.001) increase in the amount of variation in saleable and lean meat yield explained by the models. At the same liveweight and fat depth, a change in live muscle score from C (moderately muscled) to B (well muscled) was accompanied by an increase of 1.7% in saleable meat and 2.2% in lean meat, when these were expressed as a percentage of carcass weight. The equivalent change in carcass muscle score in carcasses of the same weight and f a t depth was accompanied by an increase of 1.9% in saleable meat and 2.4% in lean meat. The increased weight of saleable meat was not due to an increase in the dissected fat content of the meat. Weight of subcutaneous fat decreased as muscle score increased (P<0.01). There was no significant association between the amount of intermuscular fat and either live or carcass muscle score (r. = -0.075 and -0.18, respectively).

Sign in / Sign up

Export Citation Format

Share Document