scholarly journals Effects of carcass weight on quality of major carcass cuts, their composition, and meat in Lithuanian slaughter pig population

2011 ◽  
Vol 61 (2-3) ◽  
pp. 259-268
Author(s):  
Violeta Razmaite ◽  
Daiva Ribikauskiene ◽  
A. Stimbirys
Keyword(s):  
Carcass Weight ◽  
Carcass Cuts

scholarly journals Characteristics of the carcass and quality of meat of male and female calves with different high-grain diets in confinement

2018 ◽  
Vol 39 (2) ◽  
pp. 667
Author(s):  
Jonatas Cattelam ◽  
Flânia Mônego Argenta ◽  
Dari Celestino Alves Filho ◽  
Ivan Luiz Brondani ◽  
Paulo Santana Pacheco ◽  
...  
Keyword(s):  
Energy Source ◽  
Experimental Design ◽  
Meat Products ◽  
Carcass Weight ◽  
Initial Weight ◽  
Male And Female ◽  
Diet Treatment ◽  
Arm Circumference ◽  
Carcass Cuts

The goal of the present study was to evaluatecharacteristics of the carcass and meat of steers and heifers, finished in feedlots and fed different high-grain diets. Forty-five bovines were used: 21 heifers, with an initial age of 32 months and initial weight of 359.9 kg, and 24 steers, with an initial age of 20 months and initial weight of 337.6 kg, from a Charolais × Nelore crossbreed. The animals were divided among the treatments, which were defined by the energy source used in the diet: rice, white oats, or corn; seven heifers and eight steers were used per diet treatment. The animals remained confined until reaching an estimated warm carcass weight of 220 kg. The experimental design was completely randomized, with a 3 × 2 factorial arrangement. Weights at slaughter were higher for animals fed white oats (449.3 kg) or corn (430.4 kg) than for animals fed rice (401.8 kg). Higher carcass yields were found in corn-fed animals. Animals that received rice had lower coverfat thickness. The yields of the rib and hind-quarter commercial cuts were higher for cattle that received white oats or corn. Animals that received corn diets had greater arm circumference than animals that received white oatsand both were larger than animals that were fed rice. The tenderness (5.15 points) and palatability (5.46 points) of rice-fed animals werelower than those of animals fed white oats (5.73 and 6.40 points, respectively) or corn (6.04 and 6.45 points, respectively). Slaughter weights were similar between categories - 424.1 kg and 430.2 kg for steers and heifers, respectively. Steers had higher fore-quarter yield (38.0% vs.37.4%), whereas heifers had a greater carcass length (126.0 cm vs. 123.1 cm). The finishing of cattle with corn- or white oat-based high grain-diets yielded heavier carcasses, with adequate deposition of fat, andbetter performance of principal carcass cuts. Feeding with rice in high-grain diets produced leaner meats, but reduced carcass weight, with greater losses upon cooling and less tender meat. The production of confined heifers or steers ensures similar meat products.

The Effect of Feeding System on the Carcass Quality of Crossbred Lambs with Texel

2020 ◽  
Vol 68 (1) ◽  
pp. 17-24
Author(s):  
Angela Cividini ◽  
Dušan Terčič ◽  
Mojca Simčič
Keyword(s):  
Growth Rate ◽  
Meat Quality ◽  
Carcass Quality ◽  
Quality Traits ◽  
Feeding System ◽  
Ad Libitum ◽  
Daily Gain ◽  
Effect Of Feeding ◽  
Carcass Cuts

The aim of this study was to estimate the effect of feeding system on the growth rate and carcass quality of crossbred Improved Jezersko-Solčava x Texel (JSRT) lambs and to evaluate the effect of sex on these traits. The trial was conducted in nature according to the traditional rearing systems. The trial included 44 crossbred lambs, which were born and reared until the slaughter in three different flocks. In the age of 10 days suckled lambs were offered with ad libitum corresponding diets according to the feeding system. All lambs were slaughtered in seven consecutive days by the same procedure. The effect of feeding system significantly affected daily gain from birth to slaughter, EUROP carcass conformation and shoulder width. Likewise, the effect of sex significantly affected daily gain from birth to slaughter and internal fatness of carcasses. According to carcass cuts the feeding system significantly affected only the proportion of neck and leg. Considering meat quality traits, feeding system had a significant effect on the pH 45 and CIE a* values. In this study, we could speculate that more than the feeding system the growth and the carcass traits as well as meat traits were affected by the amount of the supplement.

scholarly journals Comparison between meat quality of Hanzhong White pigs and carcass weight

2015 ◽  
Vol 14 (2) ◽  
pp. 6059-6064 ◽  
Author(s):  
G.F. Wu ◽  
X.E. Shi ◽  
Y.F. Li ◽  
H.Z. Lu ◽  
C.C. Song ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Weight

scholarly journals Association analysis between carcass weight and meat quality of Bamei pigs

2016 ◽  
Vol 15 (3) ◽  
Author(s):  
J.P. Zhou ◽  
G.F. Wu ◽  
A.Q. Xiang ◽  
L. Wang ◽  
S.D. Sun ◽  
...  
Keyword(s):  
Meat Quality ◽  
Association Analysis ◽  
Carcass Weight

Relationship of Carcass Weight to Muscle Fiber Characteristics and Pork Quality of Crossbred (Korean Native Black Pig × Landrace) F2 Pigs

2011 ◽  
Vol 6 (2) ◽  
pp. 522-529 ◽  
Author(s):  
Gap-Don Kim ◽  
Byeong-Woo Kim ◽  
Jin-Yeon Jeong ◽  
Sun-Jin Hur ◽  
In-Chul Cho ◽  
...  
Keyword(s):  
Muscle Fiber ◽  
Carcass Weight ◽  
Pork Quality ◽  
Relationship Of

Influence of litter size and breed of sire on carcass weight and quality of lambs

1970 ◽  
Vol 12 (2) ◽  
pp. 281-290 ◽  
Author(s):  
H. P. Donald ◽  
J. L. Read ◽  
W. S. Russell
Keyword(s):  
Litter Size ◽  
Carcass Weight ◽  
Wide Range ◽  
Kidney Fat

SUMMARYIn order to obtain a wide range of live weights, two Oxford Down, two Southdown, and two Soay rams of recent feral origin, were used to sire lambs from 169 crossbred ewes. These ewes had been bred from Blackface ewes mated to Border Leicester, Dorset Hora, Clun Forest, Finnish Landrace and Tasmanian Merino rams. Of the 282 lambs weaned by the crossbred ewes, 61 were singles, 166 twins, 51 triplets and 4 quadruplets. Carcass data were obtained from all but three of them.Oxford Down cross lambs were, in terms of fitted values, 10 kg heavier and 4 days younger than Soay cross lambs and 6 kg heavier and 2 days younger than Southdown cross lambs when slaughtered. Twins and triplets were 1·4 and 2·1 kg, respectively, lighter than singles and were 37 and 58 days older than singles. Ewes of the heaviest groups produced heavier lambs in a shorter time than ewes of the lightest groups.The Soay cross lambs showed a higher killing-out percentage, less tail fat, and more kidney fat, than the Southdown and Oxford Down cross lambs.Carcass characters made little if any difference to the price paid for the lambs which depended mainly on weight. Receipts from lambs were highest when the most fertile ewes were mated to the largest rams.

An evaluation of beef carcass quality 2. Influence of variation in grazing intensity and the level of barley supplementation with silage on the carcass and meat quality of Friesian steers

1972 ◽  
Vol 15 (3) ◽  
pp. 229-237
Author(s):  
C. E. Hinks ◽  
J. H. D. Prescott
Keyword(s):  
Meat Quality ◽  
Compensatory Growth ◽  
Live Weight ◽  
Grazing Intensity ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Eating Quality ◽  
Winter Period ◽  
Carcass Quality

SUMMARYTwo experiments concerning the effects, on the carcass and meat characteristics of 18-months-old Friesian steers, of variation in grazing intensity and the level of barley feeding with silage are reported.Groups of 12 steers were grazed at different intensities over 5-month grazing periods, such that live-weight differences of 38 kg and 16 kg were recorded at housing. No compensatory growth was recorded during the subsequent winter feeding period.Whilst the grazing treatments had little effect on carcass or meat quality, higher levels of barley feeding with silage over the winter period (710 v. 410 kg/steer) had significant effects on live-weight gain, and increased carcass weight by 21 kg at slaughter. The higher yield of carcass weight was reflected in significant differences in carcass composition, joint proportions and retail cut-out value. Sixty per cent of the carcass weight difference was removed as trim fat. Differences in carcass fatness were not associated with any differences in eating quality.

scholarly journals Characterizing Pork Quality of Carcasses with an Average Weight of 119 Kg

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
H. Price ◽  
A. B. Lerner ◽  
E. A. Rice ◽  
J. E. Lowell ◽  
B. N. Harsh ◽  
...  
Keyword(s):  
Iodine Value ◽  
Total Population ◽  
Fiber Type ◽  
Carcass Weight ◽  
Average Weight ◽  
Pork Quality ◽  
Quality Traits ◽  
Quality Measurements

ObjectivesBetween 1995 and 2018, average hot carcass weight of U.S. pork carcasses increased from 82 kg to 96 kg, which is an increase of approximately 17%. At current rates, pork carcasses in the U.S. will weigh on average, 105 kg by the year 2030 and over 118 kg by 2050. Although this represents an increase in throughput efficiency due to increases in economy of scale, projecting continued increases in the future raises some concerns. Therefore, the objective was to characterize pork quality of carcasses ranging from 78 to 145 kg with a mean weight of 119 kg.Materials and MethodsCarcass composition, such as hot carcass weight (HCW), back fat depth and loin depth were measured on 666 carcasses. Additionally, loin quality measurements, such as pH, loin instrumental and visual color, and iodine value of clear plate fat were measured on approximately 90% of the total population. Ham quality, 14 d aged loin and chop quality measurements, and loin chop slice shear force (SSF) were evaluated on approximately 30% of the total population. Finally, myosin heavy chain fiber type determination was completed on approximately 50 carcasses selected from carcasses ranging from 97 to 133 kg. The slope of regression lines and coefficients of determination between hot carcass weights and quality traits were calculated using the REG procedure in SAS and considered significantly different from 0 at P ≤ 0.05.ResultsAs HCW increased loin depth (b1 = 0.2496, P < 0.0001), back fat depth (b1 = 0.1374, P < 0.0001), loin weight (b1 = 0.0345, P < 0.0001), chop weight (b1 = 1.6626, P < 0.0001), and ham weight (b1 = 0.1044, P < 0.0001) increased. There was a decrease in estimated lean (b1 = –0.0751, P < 0.0001) and iodine value (b1 = –0.0923, P < 0.0001) as carcass weight increased, however, HCW only accounted for ≤ 24% (R2 = 0.24) of the variation in estimated lean and iodine value. Additionally, there were no significant differences in gluteus medius pH (b1 = 0.0009, P = 0.30) or instrumental lightness (b1 = 0.0301, P = 0.15), redness (b1 = –0.0036, P = 0.73) or yellowness (b1 = 0.0058, P = 0.57) of the ham as carcass weight increased. As carcass weight increased, 1 d loin instrumental yellowness (b*) increased (b1 = 0.0092 P < 0.01), however HCW only explained 1% of the variation in b*. Heavier carcasses were more tender (decreased SSF of chops cooked to 71°C, (b1 = –0.0674, P < 0.0001), although HCW only explained 9% of the variation in SSF. Total cook loss of chops used for SSF determination decreased as HCW increased (b1 = –0.0512, P < 0.0001), and HCW explained 15% (R2 = 0.15) of the variation in total cook loss. There were no significant differences in fiber type percentage, type 1 (b1 = –0.0170, P = 0.81), 2a (b1 = –0.0786, P = 0.23), 2x (b1 = –0.0201, P = 0.80), or 2b (b1 = 0.1224, P = 0.37), or fiber type area, type 1 (b1 = –26.6331, P = 0.22), 2a (b1 = –40.7257, P = 0.07), 2x (b1 = –46.9459, P = 0.25), or 2b (b1 = –26.2537, P = 0.38) as HCW increased.ConclusionDue to the lack of variation explained by HCW (≤ 15%), pork quality traits are not expected to be compromised as HCW continues to increase. The results suggest that increasing HCW to 119 kg did not have detrimental effects on pork quality attributes.

scholarly journals Potential exists to change, through breeding, the yield of individual primal carcass cuts in cattle without increasing overall carcass weight1

2019 ◽  
Vol 97 (7) ◽  
pp. 2769-2779 ◽  
Author(s):  
Michelle M Judge ◽  
Thierry Pabiou ◽  
Jessica Murphy ◽  
Stephen B Conroy ◽  
P J Hegarty ◽  
...  
Keyword(s):  
Genetic Variation ◽  
Genetic Variability ◽  
Genetic Correlations ◽  
Carcass Weight ◽  
High Heritability ◽  
The Mean ◽  
Estimated Breeding Values ◽  
Coefficient Of Genetic Variation ◽  
Selection Of ◽  
Carcass Cuts

Abstract The ability to alter the morphology of cattle towards greater yields of higher value primal cuts has the potential to increase the value of animals at slaughter. Using weight records of 14 primal cuts from 31,827 cattle, the objective of the present study was to quantify the extent of genetic variability in these primal cuts; also of interest was the degree of genetic variability in the primal cuts adjusted to a common carcass weight. Variance components were estimated for each primal cut using animal linear mixed models. The coefficient of genetic variation in the different primal cuts ranged from 0.05 (bavette) to 0.10 (eye of round) with a mean coefficient of genetic variation of 0.07. When phenotypically adjusted to a common carcass weight, the coefficient of genetic variation of the primal cuts was lesser ranging from 0.02 to 0.07 with a mean of 0.04. The heritability of the 14 primal cuts ranged from 0.14 (bavette) to 0.75 (topside) with a mean heritability across all cuts of 0.48; the heritability estimates reduced, and ranged from 0.12 (bavette) to 0.56 (topside), when differences in carcass weight were accounted for in the statistical model. Genetic correlations between each primal cut and carcass weight were all ≥0.77; genetic correlations between each primal cut and carcass conformation score were, on average, 0.59 but when adjusted to a common carcass weight, the correlations weakened to, on average, 0.27. The genetic correlations among all 14 primal cut weights was, on average, strong (mean correlation of 0.72 with all correlations being ≥0.37); when adjusted to a common carcass weight, the mean of the genetic correlations among all primal cuts was 0.10. The ability of estimated breeding values for a selection of primal cuts to stratify animals phenotypically on the respective cut weight was demonstrated; the weight of the rump, striploin, and fillet of animals estimated to be in the top 25% genetically for the respective cut, were 10 to 24%, 12 to 24%, and 7 to 17% heavier than the weight of cuts from animals predicted to be in the worst 25% genetically for that cut. Significant exploitable genetic variability in primal carcass cuts was clearly evident even when adjusted to a common carcass weight. The high heritability of many of the primal cuts infers that large datasets are not actually required to achieve high accuracy of selection once the structure of the data and the number of progeny per sire is adequate.

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