scholarly journals CARCASS CHARACTERISTICS AND MEAT QUALITY IN CULL EWES AT DIFFERENT AGES

2018 ◽  
Vol 19 (0) ◽  
Author(s):  
Geisa Isilda Ferreira Esteves ◽  
Vanessa Peripolli ◽  
Adriana Morato Menezes ◽  
Helder Louvandini ◽  
Alessandra Ferreira Silva ◽  
...  
Keyword(s):  
Shear Force ◽  
Carotid Arteries ◽  
Carcass Characteristics ◽  
Cooking Loss ◽  
Carcass Weight ◽  
Carcass Quality ◽  
Skin Thickness ◽  
Leg Length ◽  
Jugular Veins ◽  
Cielab System

Abstract The objective of this trial was to evaluate carcass quality in 74 Santa Ines hair ewes aged 6 to 48 months. Slaughter occurred after fasting and electroshock, followed by dissection of the jugular veins and carotid arteries. Hot carcass weight, hot carcass yield, carcass length, skin thickness, shoulder, neck, loin, belly, rib and leg weights and percentages, leg length, and girth were measured. The rib eye area, color (by CIELAB system), shear force, and cooking loss were also measured. The data were analyzed using SAS procedures for analysis of variance, regressions, correlations, and principal components. Hot carcass weight was 15.75 kg and yield was 43.65%. Younger animals had higher leg yield while yields of loin and shoulder increased as age increased. The meat was darker in older animals. As age increased, both the quantity of commercial cuts decreased and the loss of quality traits, such as color, cooking loss, and shear force, increased; therefore, slaughter should be performed before 30 months of age.

Heritability and correlation estimates of Warner-Bratzler shear force and carcass traits from Angus-, Charolais-, Hereford-, and Simmental-sired cattle

2004 ◽  
Vol 84 (4) ◽  
pp. 599-609 ◽  
Author(s):  
J. A. Minick ◽  
M. E. Dikeman ◽  
E. J. Pollak ◽  
D. E. Wilson
Keyword(s):  
Beef Cattle ◽  
Key Words ◽  
Shear Force ◽  
Genetic Parameters ◽  
Carcass Traits ◽  
Genetic Correlations ◽  
Carcass Weight ◽  
Carcass Quality ◽  
Marbling Score ◽  
Ribeye Area

Heritabilities and correlations of Warner-Bratzler shear force (WBSF), marbling score (MS), hot carcass weight (HCW),12–13th rib-fat (FAT), and ribeye area (REA) were calculated from 3360 Angus-, Charolais-, Hereford-, and Simmental-sired cattle in the C attleman’s Beef Board Carcass Merit Project. The heritabilities (± SE) for WBSF, MS, HCW, FAT, and REA were 0.34 ± 0.25, 0.43 ± 0.28, 0.73 ± 0.35, 0.16 ± 0.19, and 0.56 ± 0.31 in Angus; 0.43 ± 0.22, 0.30 ± 0.18, 0.21 ± 0.16, 0.35 ± 0.20, and 0.23 ± 0.16 in Charolais; 0.12 ± 0.11, 0.55 ± 0.22, 0.20 ± 0.14, 0.25 ± 0.15 and 0.34 ± 0.17 in Hereford; and 0.16 ± 0.14, 0.44 ± 0.20, 0.45 ± 0.20, 0.23 ± 0.16, and 0.30 ± 0.18 in Simmental. The genetic correlations, averaged across analysis type, for WBSF-MS, WBSF-HCW, WBSF-FAT, WBSF-REA, MS-HCW, MS-FAT, MS-REA, HCW-FAT, HCW-REA, and FAT-REA were -0.17, 0.32, -0.23, 0.30, 0.10, -0.17, 0.39, -0.15, 0.68, and -0.86 in Angus; -0.42, 0.77, 0.52, -0.05, -0.44, -0.22, -0.19, 0.66, -0.05, and -0.24 in Charolais; -0.43, -0.04, -0.33, 0.09, 0.08, 0.79, -0.14, -0.26, 0.50, and -0.38 in Hereford; and 0.55, 0.08, 0.62, -0.08, 0.30, 0.61, -0.14, 0.06, 0.65, and -0.48 in Simmental. Key words: Beef cattle, genetic parameters, carcass quality, tenderness

The effect of breed on calpastatin isoforms and longissimus shear force in pigmeat

1999 ◽  
Vol 1999 ◽  
pp. 194-194 ◽  
Author(s):  
P.L. Sensky ◽  
T. Parr ◽  
R.G. Bardsley ◽  
P.J. Buttery ◽  
C. C. Warkup
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Carotid Arteries ◽  
Enzyme System ◽  
Carcass Weight ◽  
Quality Traits ◽  
Large White ◽  
Inhibitory Component ◽  
Pig Breeds ◽  
Livestock Species

The calpain enzyme system plays an important role in the proteolytic events leading to the conversion of muscle to meat in livestock species. Increasing evidence suggests that calpastatin, the inhibitory component of the system, correlates negatively with tenderness in beef and pigs (Koohmaraieet al., 1995; Senskyet al., 1998). In this study, the immunoreactivity of calpastatin in three pig breeds with different meat quality traits have been measured.Thirty-six female pigs, comprising equal numbers of Duroc (D), Large White (LW) and Duroc x Large White (50:50 DxLW) breeds were reared under identical conditions at a commercial pig unit and slaughtered at a commercial slaughterhouse on the same day by electrical stunning and severance of the carotid arteries. Carcass weight, backfat thickness, pH45and pHuwere all monitored.

scholarly journals Evaluation of carcass and muscle traits in Santa Ines female lambs finished with different agricultural products

2016 ◽  
Vol 68 (5) ◽  
pp. 1259-1266 ◽  
Author(s):  
A.M. Menezes ◽  
C.A. Cruz Junior ◽  
C.B. Tanure ◽  
V. Peripolli ◽  
M.B. Castro ◽  
...  
Keyword(s):  
Shear Force ◽  
Sarcomere Length ◽  
Cooking Loss ◽  
Agricultural Products ◽  
Average Weight ◽  
Triceps Brachii ◽  
Rigor Mortis ◽  
Longissimus Lumborum ◽  
Cielab System ◽  
Santa Inês

ABSTRACT The aim of this study was to evaluate the effect of different agricultural products on quantitative aspects of carcass, body constituents, cooking loss, shear force and colorimetry of the Longissimus lumborum and Triceps brachii muscles in Santa Ines lambs. 24 Santa Ines female lambs received one of four diets which were isoproteic and isoenergetic with fixed levels of forage (60%) and concentrate (40%) of corn and soybean meal during 45 days. The forages per diet differed: coast-cross hay (HAY), cassava hay (CASS), dehydrated by-product of pea crop (PEA) and sugarcane (SC). The average weight of the lambs at the beginning of the experiment was 26.35kg. Animals were slaughtered in a federally certified abattoir. Initial and final pH, cooking losses, color using the CIELAB system, shear force and the quantity of sarcomeres per 100μm were measured. Hot carcass, cold and half carcass weights were affected by treatments (P<0.05). The sarcomere length of Triceps brachii muscle 24 hours after slaughter differed between diets and coast-cross hay had the lowest value. The sarcomere length differed significantly between diets and the dehydrated by-product of pea crop had the lowest number of sarcomeres immediately after slaughter compared to other diets. There was no influence of diet on colorimetry, cooking loss and shear force. The decrease in pH followed the development of the process of rigor mortis in the Longissimus lumborum and Triceps brachii muscles in the first hour and up to 24 hours after slaughter. Diets did not alter the pH, water holding capacity, colorimetry or shear force. The pea by-product and sugarcane can replace traditional sources of fodder without depreciation of meat characteristics.

Effects of castrating lambs on growth and body composition

1964 ◽  
Vol 6 (3) ◽  
pp. 291-299 ◽  
Author(s):  
G. E. Bradford ◽  
G. M. Spurlock
Keyword(s):  
Body Composition ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Cooking Loss ◽  
Taste Panel ◽  
Carcass Weight ◽  
Muscle Size ◽  
Eating Quality ◽  
Wool Production ◽  
Kidney Fat

Effects of castration on growth, wool production, carcass characteristics, and meat quality in sheep were investigated.The experiment included two flocks (similar in their effect on pre-weaning performance, but representing high and low planes of nutrition after weaning), two years, and two slaughter ages. Rams weighed approximately 5 % more thanwethers at weaning, and 15 % and 23 % more as yearlings on the low- and high planes of nutrition respectively. Differences in favour of rams in terms of skeletal and muscle size and wool production were also greater on the higher plane of nutrition. Carcass weight was approximately 4%, 8% and 19% higher for rams among lambs, low plane and high plane yearlings, respectively. Proportion of carcass weight in the forequarters was 0·5 %, 1·1 % and 2·3 % higher for rams in these three groups. Rams had less kidney fat and the same percentage of the carcass weight in loin and trimmed leg as wethers in all groups.Carcass grade and eating quality as evaluated by a taste panel did not differ between ram and wether lambs. Among the lighter yearling group, meat from the loin of ram carcasses was less tender. Quality was appreciably lower for rams in the heavier yearling group. Meat from ram carcasses had 1 to 2% higher cooking loss than that from wethers.

scholarly journals Estimation of carcass characteristics in young beef cattle

1975 ◽  
Vol 47 (5) ◽  
pp. 385-444
Author(s):  
Hilkka Ruohomäki
Keyword(s):  
Stepwise Regression ◽  
Least Squares Method ◽  
Age Groups ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Accurate Estimation ◽  
Carcass Quality ◽  
Bull Calves

In the present study the main objectives were to determine whether sufficiently accurate estimation of live weight, carcass weight and carcass composition with live measurements is possible, and whether an accurate estimation of carcass composition with any other procedure than total carcass dissection is possible. The material consisted of 205 1-year old steers and bulls and 174 bull calves. Within experiment each trait of each animal was corrected for age, breed and feeding with a correction factor obtained with the least squares method. In the stepwise regression analysis the results for both age groups were analysed separately. From live measurements the best estimators in both age groups were width of chest, heart girth and natural length. The most reliable predictor of meat quantity was carcass weight. Revalue was 96 % for both age groups. In estimation of meat percentage the Revalue obtained for the olds with cutting results of fore shanks was 56 %, the respective value for the 1-year olds was considerably lower. With 1-yearolds the carcass weight and some byproducts gave the highest estimations for the quantity and percentage of fat, R2 were 62 % and 50 % respectively, and for the 14-yearolds the kidney fats and the cutting results of flanks gave the highest estimations, R2 were 70 % and 59 % respectively. For the quantity and percentage of bone the R2 for the 1-yearolds obtained with cutting results of shanks were 68 % and 55 % respectively, and for the 14-year olds 82 % and 70 % respectively. When the cutting results of the fore and hind quarters were used as estimators the R2 obtained for all the traits were higher in both age groups than with any other estimator, R2 obtained with carcass quality scores remained lower.

scholarly journals QUANTITATIVE AND QUALITATIVE BUFFALO (Bubalus bubalis L.) CARCASS CHARACTERISTICS FED WITH A DIFFERENT RELATIONSHIP OF ROUGHAGE AND CONCENTRATE ON A FEEDLOT SYSTEM IN BRAZIL

2006 ◽  
Vol 4 (3) ◽  
pp. 33 ◽  
Author(s):  
Marcos Elias Traad da Silva ◽  
José Sidney Flemming ◽  
José Lino Martinez ◽  
Nina Waszczynskyj ◽  
Carlos Ricardo Soccol
Keyword(s):  
Block Design ◽  
Energy Levels ◽  
Carcass Characteristics ◽  
Bubalus Bubalis ◽  
Carcass Weight ◽  
Leg Length ◽  
Muscle Area ◽  
Significant Difference ◽  
Quantitative Characteristics ◽  
Dressing Percentage

Eighteen non castrated Murrah male buffaloes, averaging 403 kg in weight, have been used in a feed lot randomized complete-block design, to test three different diets (T) with different combination of roughage (R) and concentrate (C). Tukey test has been used (5% of significance) to evaluate the obtained averages. The trial was carried on at AGRONOMIC INSTITUTE OF PARANÁ (Pinhais town, Paraná, Brazil), during 91 days. The animals have been fed twice daily, and the diets contained (%): T1 =75 R : 25 C; T2 =65 R : 35 C and T3 =55 R : 45 C, and it was calculated to have the same level of protein and energy in its composition, aiming to evaluate the diets effects on the animals’ performance on body weight and carcass characteristics. The R utilised was corn silage plus 0.5% of urea. The C was composed by soybean, wheat meal, corn, cottonseed, plus mineral, presenting: T1 =32.78 and 71.08; T2 =24.17 and 66.50; T3 =20.23 and 63.84, in percentage of crude protein and total digestive nutrients, respectively. The following quantitative characteristics have been evaluated: Hot Carcass Weight (HCW); Cold Carcass Weight (CCW); Hot Carcass Dressing Percentage (HCP); Cold Carcass Dressing Percentage (CCP); Loss After Cooling (LC); Carcass Length (CL); Leg Length (LL); Thigh Thickness (TT); Longissimus dorsi muscle area between 12th and 13th ribs (LA); Loin Area per 100kg of Cold Carcass (LA/100kg CC); Loin Fat Thickness Under the Skin, measured between the 12th and 13th ribs (LF); Bones Percentage (BP), Muscle (MP) and Fat (FP) of the Carcass - data, relative to 9th, 10th and 11th ribs. The evaluated qualitative characteristics were: Carcass Conformation (CONF); Meat Marbling (MM); Meat Texture (MT); Meat Color (MC). The diets have not affected (P > 0.05) the main carcass characteristics: HCW(kg)=265.83; 267.67 and 268.67; CCW(kg)=257.97; 260.92 and 259.27; HCP(%)=50.28; 51.20 and 51.05; CCP(%)=48.80; 48.81 and 49.45; LC(%)=2.96; 2.91 and 3.13; CL(cm)=133.75; 133.50 and 135.83; LL(cm)=70.66; 71.33 and 72.40; TT(cm)=26.16; 26.25 and 26.25; LA(cm2 )=65.48; 67.83 and 62.76; LA/100kg CC(cm2 )=25.37; 26.16 and 24.20; LF(mm)=7.58; 8.42 and 6.88, respectively for T1 , T2 , and T3 . Higher values (P < 0.05) of BP (%) have been observed in T3 (17.32) when compared with T1 (16.06). However, T2 (16.38) had a non-significant difference (P > 0.05). The MP (%) and FP (%) were similar (P > 0.05) for the three diets, and the values were: T1 =56.47 and 27.85; T2 =61.07 and 22.73; T3 =59.00 and 23.50, respectively. The diets have not affected (P > 0.05) the qualitative carcass characteristics, and the marbling observed has been classified as soft. It has been concluded that the use of different relations of roughage and concentrate for non-castrated male buffaloes, submitted to a confined system, on diets of the same protein and energy levels, at the trial conditions, have not influenced the productive performance of the animals, neither the carcass qualitative and quantitative characteristics.

Different roughage:concentrate ratios and water supplies to feedlot lambs: carcass characteristics and meat chemical composition

2019 ◽  
Vol 157 (7-8) ◽  
pp. 643-649
Author(s):  
C. M. Silva Moura ◽  
G. G. L. Araújo ◽  
B. Y. S. Oliveira ◽  
J. A. G. Azevêdo ◽  
E. C. Pimenta Filho ◽  
...  
Keyword(s):  
Water Supply ◽  
Shear Force ◽  
Average Daily Gain ◽  
Carcass Characteristics ◽  
Carcass Weight ◽  
Average Weight ◽  
Water Restriction ◽  
Effect Of Water ◽  
Santa Inês ◽  
Daily Gain

AbstractThe current study evaluated the effects of dietary roughage:concentrate (R:C) ratios and water supply on the carcass characteristics and yield of lambs. Forty Santa Inês crossbred lambs with an average body weight (BW) of 19 ± 2.8 kg were evaluated in a completely randomized design with a 2 × 2 factorial arrangement consisting of two proportions of roughage and concentrate (30:70 and 70:30) and two levels of water supply (ad libitum and restricted to 0.5). The animals were slaughtered at an average weight of 28 ± 31 kg. Centesimal composition, colour parameters (L*, a* and b*), shear force, cooking losses and pH were determined on the Longissimus lumborum muscle. There was no interaction effect between the R:C ratio and water supply on the evaluated variables. Total BW gain, average daily gain and final BW were affected by water restriction and R:C ratio. Water restriction reduced total BW gain, average daily gain and final BW. No effect of water restriction was detected on slaughter weight, centesimal composition, colour variations, shear force, pH, weight or yield of carcass. No effect of water restriction and diets was observed on the cuts, except for neck weight. Carcass weight and yield were affected by the R:C ratios. Restricting the water supply to 0.5 does not affect the carcass weight or yield of Santa Inês crossbred lambs or their meat quality characteristics (centesimal composition, colour, shear force and pH measurements). A higher proportion of concentrate in the diet results in heavier hot and cold carcass weights.

Effect of cimaterol on growth, carcass characteristics and meat quality in double-muscled Belgian White-blue bulls

1994 ◽  
Vol 74 (4) ◽  
pp. 707-709 ◽  
Author(s):  
Ch. V. Boucqué ◽  
L. O. Fiems ◽  
B. G. Cottyn ◽  
R. J. Moermans ◽  
M. Sommer
Keyword(s):  
Key Words ◽  
Meat Quality ◽  
Shear Force ◽  
Average Daily Gain ◽  
Carcass Characteristics ◽  
Corn Silage ◽  
Carcass Weight ◽  
Daily Gain

Thirty-two double-muscled Belgian White-blue bulls, within a liveweight range of 542 (± 37) to 722 (± 31) kg, daily received 0 or 60 μg cimaterol kg−1 liveweight in a corn silage diet for 136 (± 29) d. Cimaterol slightly improved average daily gain from 1.28 to 1.38 kg (P > 0.05). Cold carcass weight and dressing were increased by cimaterol from 497.0 to 514.6 kg (P < 0.05) and from 71.0 to 72.9% (P < 0.001), respectively. Even in extremely meaty animals, cimaterol exerted a significant repartitioning effect towards more meat and less fat, both in the carcass and in the longissimus thoracis muscle. Cimaterol increased the shear force value from 37.1 to 52.7 N (P < 0.001) but had no effect on other organoleptical traits. Key words: Cimaterol, double-muscled bulls, growth, carcass, meat quality

Carcass traits and meat quality of quails from both sexes and eight distinct strains

2017 ◽  
Vol 57 (10) ◽  
pp. 2141 ◽  
Author(s):  
Ronan P. Gontijo ◽  
Cleube A. Boari ◽  
Aldrin V. Pires ◽  
Martinho A. Silva ◽  
Luíza R. A. Abreu ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Carcass Traits ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Carcass Weight ◽  
Water Holding ◽  
Type Strains ◽  
Meat Type

Our objective was to evaluate carcass traits and meat quality of quails from different strains and both sexes pertaining to three breeding-improvement programs. Quails from seven meat-type strains (UFV1, UFV2, UFV3, EV1, EV2, LF1 and LF2) and from one egg-laying (Japanese quail) strain (LAY) were slaughtered at 35 days of age. A completely randomised 8 (strain) × 2 (sex) factorial design was used for data analysis. Bodyweight, hot carcass weight and breast (musculus pectoralis major and m. pectoralis minor) and legs (thigh and drumstick) weights and their respective yields were determined. Ultimate pH, colour measurements, water-holding capacity, cooking loss and shear force were assessed. No difference in ultimate pH, shear force and hue was observed. The UFV3 strain had the greatest bodyweight at slaughter. The UFV3 strain had the greatest hot carcass weight in both sexes. The heaviest breasts were observed in both sexes of the UFV3 strain and in males of the UFV2 strain. The UFV3 quails had greater leg weight. The hot carcass yields of meat-type strains were greater than that of the LAY strain. The UFV3 and LAY females furnished a greater breast yield than did male quails. For males, the UFV1 strain had a greater yield of breast than that of LAY quails. The LAY quails presented the greatest yields of leg. The LAY quails had the least luminance, and the greatest water-holding capacity, cooking loss, red and yellow intensity, and chroma. In summary, meat obtained from meat-type strains had a greater water-holding capacity, lower cooking loss and greater luminance than that of the LAY strain. In addition, the meat-type strains grew appreciably faster, but the difference in yields of breast and leg meat between meat and layer strains was small. We conclude that meat-type strains, especially the UFV3, are more appropriate for enterprises focussed on meat production.

Carcass evaluation of cattle finished on alfalfa/grass pastures alone or supplemented with barley

1999 ◽  
Vol 79 (4) ◽  
pp. 545-548 ◽  
Author(s):  
W. P. McCaughey ◽  
T. A. McAllister ◽  
J. D. Popp ◽  
J. A. Shelford ◽  
K-J. Cheng
Keyword(s):  
Chemical Analysis ◽  
Key Words ◽  
Shear Force ◽  
Tween 80 ◽  
Carcass Weight ◽  
Carcass Quality ◽  
Grazing Season ◽  
Cattle Performance

Yearling cattle fed pasture-only for the entire grazing season were compared with cattle receiving pasture plus steam-rolled barley (SRB; 4 kg head−1 d−1) or pasture plus SRB (4 kg head−1 d−1) treated with Tween 80 at a rate of 4 kg t−1, for 74 d prior to slaughter. Heifers were more likely (P = 0.015) to grade A or higher than steers. Feeding supplemental grain on pasture increased pasture gains (P < 0.001) and hot carcass weight (P < 0.001) but did not (P > 0.05) improve carcass quality, chemical analysis, shear force, carcass value or gross return per head. Treatment of SRB with Tween-80 did not influence (P > 0.05) cattle performance or carcass quality. From the results reported in this study, it is possible to finish cattle on pasture to Canada A grade standards. Key words: Forage-finishing, carcass quality, beef, pasture, grain

Sign in / Sign up

Export Citation Format

Share Document