Effect of slaughter weight on slaughtering and carcass characteristics in lambs from thin-tailed Kivircik and fat-tailed Kangal Akkaraman breeds

2021 ◽  
pp. 106563
Author(s):  
P. Dilara Kecici ◽  
Y. Ziya Ograk ◽  
Hulya Yalcintan ◽  
Nursen Ozturk ◽  
Omur Kocak ◽  
...  
Keyword(s):  
Carcass Characteristics ◽  
Slaughter Weight

scholarly journals Effects of pork differentiation strategies in Canada on pig performance and carcass characteristics

2016 ◽  
Vol 96 (4) ◽  
pp. 512-523 ◽  
Author(s):  
H. Zhang ◽  
J.L. Aalhus ◽  
C. Gariépy ◽  
B. Uttaro ◽  
O. López-Campos ◽  
...  
Keyword(s):  
Control Diet ◽  
Carcass Characteristics ◽  
Quality Traits ◽  
Animal Performance ◽  
Live Animal ◽  
Slaughter Weight ◽  
Diet Supplement ◽  
Meat Colour ◽  
Pig Performance ◽  
Hardness Values

Performance and quality traits were measured in carcasses from combinations of genotype, diet supplement, slaughter weight, and carcass chilling regime. Iberian-crossed pigs had lower live animal performance than Duroc and Lacombe. From 70 to 115 kg, Lacombe pigs grew slightly faster than Duroc. Duroc carcasses had a higher lean percentage, heavier ham and picnic primals, and lighter loins and bellies, compared with Lacombe and Iberian. Heavier carcasses had lower lean yield, except those from Iberian-crossed pigs, and bigger bellies. Meat from Duroc-crossed pigs was lighter in colour and higher in marbling, with intermediate values for fat hardness. Iberian carcasses displayed dark meat with intermediate marbling and the hardest fat. Meat from Lacombe pigs was the leanest although, like in all three breeds, marbling scores were higher in heavier carcasses. Generally, supplementing with canola and flax decreased and blast chilling increased fat hardness values. Dietary canola also seemed to affect meat colour traits, but these effects were not consistent among breeds and slaughter weights. The commercial combination of Duroc breed, control diet, and 115-kg slaughter weight showed a balance in terms of performance, carcass, and quality traits. Other combinations evaluated in this study showed potential to efficiently produce differentiated pork.

scholarly journals Effects of Bypass Fat on Buffalo Carcass Characteristics, Meat Nutrient Contents and Profitability

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3042
Author(s):  
Amirul Faiz Mohd Azmi ◽  
Fhaisol Mat Amin ◽  
Hafandi Ahmad ◽  
Norhariani Mohd Nor ◽  
Goh Yong Meng ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Total Fatty Acid ◽  
Carcass Characteristics ◽  
Basal Diet ◽  
Vital Role ◽  
Brachiaria Decumbens ◽  
Nutrient Contents ◽  
Slaughter Weight ◽  
Swamp Buffaloes ◽  
Bypass Fat

The deposition and distribution of buffalo body fats play a vital role in the quality of the buffalo carcass and are of great commercial value, since the carcass quality influences the profitability and consumer acceptability of ruminant meat. The current study examined the effect a mixture of 4% bypass fat and 26% concentrate supplementations in buffalo basal diet had on both the carcass characteristics and the proximate and fatty acid composition in longissimus thoracis et lumborum (LTL), supraspinatus (SS) and semitendinosus (ST) muscles of Murrah cross and swamp buffaloes. In addition, profit and loss analyses were performed to determine the profitability. This study employed a completely randomized 2 × 2 factorial arrangement with two diets, two breeds and four replicates per treatment. A total of sixteen buffaloes (eight buffaloes per breed, bodyweight 98.64 ± 1.93 kg) were randomly assigned into two dietary groups. The first group was given Diet A, which consisted of 70% Brachiaria decumbens + 30% concentrate, whereas the second group was given Diet B, which consisted of 70% Brachiaria decumbens + 26% concentrate + 4% bypass fat. The buffaloes were fed for 730 days before slaughter. The results showed that supplemented bypass fat significantly (p < 0.05) increased the pre-slaughter weight, hot and cold carcass weights, meat:fat ratio, pH at 24 h, moisture and crude protein of LTL, ST and SS, the ether extract of LTL and ST and the meat fatty acid of C16:0, C16:1, C18:1, PUFA n-6/n-3 and total MUFA. The carcass yield and carcass fat percentages, the ash content in ST, the EE in the SS muscle and the meat fatty acid of C18:3, total PUFA n-3, UFA/SFA and PUFA/SFA were significantly (p < 0.05) decreased. Furthermore, Murrah cross showed a significantly (p < 0.05) higher pre-slaughter weight, hot and cold carcass weights, carcass bone percentage and total fatty acid, but a lower (p < 0.05) meat:bone ratio, ash of LTL and CP of LTL and ST when compared to swamp buffaloes. No significant changes were found in the proximate composition of different types of muscle, but the ST muscle revealed significantly high C14:0, C16:0 and C18:1, and the SS muscle had high C18:2 and total fatty acid (p < 0.05). Supplementing using bypass fat increased the cost of buffalo feeding but resulted in a higher revenue and net profit. In conclusion, the concentrate and bypass fat supplementations in the buffalo diet could alter the nutrient compositions of buffalo meat without a detrimental effect on carcass characteristics, leading to a higher profit.

Effect of Slaughter Weight and Castration on Carcass Characteristics of Lambs

1970 ◽  
Vol 30 (3) ◽  
pp. 348-354 ◽  
Author(s):  
James D. Kemp ◽  
J. D. Crouse ◽  
Winston Deweese ◽  
W. G. Moody
Keyword(s):  
Carcass Characteristics ◽  
Slaughter Weight

Effect of Slaughter Weight on Carcass Characteristics of Awassi Male Lambs

1995 ◽  
Vol 8 (1) ◽  
pp. 85-90 ◽  
Author(s):  
O. Biçer ◽  
O. Güney ◽  
E. Pekel
Keyword(s):  
Carcass Characteristics ◽  
Slaughter Weight

GROWTH AND CARCASS CHARACTERISTICS OF BULLS, STEERS, AND PARTIAL CASTRATES KEPT ON RANGE FOR THE FIRST YEAR OF LIFE AND THEN FATTENED

1969 ◽  
Vol 49 (1) ◽  
pp. 37-44 ◽  
Author(s):  
C. B. Bailey ◽  
R. Hironaka
Keyword(s):  
Growth Rate ◽  
Carcass Characteristics ◽  
Prediction Equation ◽  
Longissimus Dorsi ◽  
First Year ◽  
Or Efficiency ◽  
Slaughter Weight ◽  
First Year Of Life

The growth rate of bulls, steers castrated at 8 and 26 weeks of age, and steers partially castrated at 8 weeks of age did not differ before weaning in October at an average age of 181 days, or during the ensuing winter. During the subsequent finishing period in the feedlot, the rate and efficiency of growth of the partial castrates exceeded that of the steers but was less than that of the bulls. As a result, partial castrates reached the target slaughter weight of 440 kg 21 days earlier than the steers but 21 days later than the bulls. Varying the level of protein in the rations fed during the first 15 weeks of the feedlot period had no effect on rate or efficiency of gain.The percent fat in the 11th rib-cut and the depth of fat over the longissimus dorsi were less in bulls than in steers or partial castrates, and consequently the carcass grades of the bulls were generally lower. The percent separable muscle, estimated from a prediction equation, was greater in bulls than in steers and partial castrates.

scholarly journals Carcass characteristics of feedlot-finished Nellore heifers slaughtered at different weights

2019 ◽  
Vol 41 (1) ◽  
pp. 44826
Author(s):  
Pedro Leonardo de Paula Rezende ◽  
João Restle ◽  
Ubirajara Oliveira Bilego ◽  
Juliano José de Resende Fernandes ◽  
Regis Luis Missio ◽  
...  
Keyword(s):  
Carcass Characteristics ◽  
Live Weight ◽  
The Other ◽  
Initial Weight ◽  
Slaughter Weight ◽  
Randomized Design ◽  
Fat Thickness ◽  
Completely Randomized Design ◽  
Carcass Conformation ◽  
Set Up

Carcass and meat characteristics of 48 Nellore heifers at 24 to 30 months of age, with an initial weight of 263.4 ± 13.9 kg, were evaluated. The experiment was set up as a completely randomized design with four treatments, which consisted of four slaughter-weight classes, namely <340, 340-370, 370-400, or >400 kg. Back fat thickness was not influenced (p > 0.05) by slaughter weight in any of the forms it was expressed (mm or %), averaging 5.3 mm. Loin eye area in cm2 increased (p < 0.05) with the increase in slaughter weight. Animals slaughtered at a live weight (LW) of more than 400 kg showed better (p < 0.05) carcass conformation than the other experimental groups (9.8 points). Heifers slaughtered at over 400 kg LW had a more compact (p < 0.05) carcass (1.65 cm kg-1 cold carcass). The marbling degree of meat was lower (p < 0.05) in the animals slaughtered at less than 340 kg LW. In conclusion, cull heifers must not be slaughtered at a LW of less than 340 kg and slaughter weights greater than 400 kg have positive implications on important carcass characteristics, notably conformation and marbling.

Influence of Confinement, Floor Structure and Slaughter Weight on Pork Carcass Characteristics

1970 ◽  
Vol 31 (1) ◽  
pp. 31-35 ◽  
Author(s):  
R. O. Shuler ◽  
T. D. Pate ◽  
R. W. Mandigo ◽  
L. E. Lucas
Keyword(s):  
Carcass Characteristics ◽  
Slaughter Weight ◽  
Floor Structure
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