Relationships Between Live Body and Carcass Measurements and Carcass Components in Omani Sheep

Thirty two Omani sheep including eight intact males. 16 castrated males and eight intact females were fed ad libitum a concentrate diet (l6% CP) plus chopped Rhodesgrass hay (8% CP) from weaning until slaughter at an average weight of 26 kg. Correlation and regression analyses were carried out to evaluate relationships between live body and carcass measurements with major body components. Generally there were positive correlations between slaughter weight, empty body weight (EBW) and hot carcass weight with total carcass muscle (r2 =0.57, 0.59, 0.59). fat (r2= 0.47, 0.48, 0.68) and bone (r2 = 0.51, 0.44, 0.31) contents respectively. There were also positive correlations (r2 = 0.44- 0.59) between linear live body and carcass measurements with carcass muscle content. The depth of tissue over the 11th rib (GR) had a high positive correlation (r2= 0.67) with total carcass fat content. The weight of most individual bones and muscles had positive correlations (r2=0.39 - 0.85) with carcass muscle and bone content. There was a positive correlation between weight chuck (r2 = 0.62), brisket and shank (r2< 0.38), leg (r2 = 0.79) and loin (r2 = 0.45) carcass cuts with total carcass muscle content. Muscle content in all carcass cuts had a positive correlation (r2 = 0.46-0.86) with total carcass muscle content. Bone content in all carcass cuts had a high positive correlation (r2 = 0.46-0.90) with the total carcass bone content. A 3-variahle (body length, chest depth and leg length) and a 4-variable (hot carcass weight , hook width, rib width and GR) models were generated which accounted for 84% and 70% of the variation in the total muscle content, respectively. This study showed that live body and carcass measurements have significant relationships with carcass components in Omani sheep. These relationships may be utilized for prediction of carcass composition in live animals as well as for carcass quality assessment.

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Validity of Weight Estimation Models in Pigs Reared under Different Management Conditions

Veterinary Medicine International ◽

10.1155/2014/530469 ◽

2014 ◽

Vol 2014 ◽

pp. 1-5 ◽

Cited By ~ 4

Author(s):

Marvelous Sungirai ◽

Lawrence Masaka ◽

Tonderai Maxwell Benhura

Keyword(s):

Body Length ◽

Live Weight ◽

Linear Regression Method ◽

Linear Measurements ◽

Large White ◽

High Positive Correlation ◽

Positive Correlation ◽

Positive Correlations ◽

The Relationship ◽

Selection Of

A study was carried out to determine the relationship between linear body measurements and live weight in Landrace and Large White pigs reared under different management conditions in Zimbabwe. Data was collected for body length, heart girth, and live weight in 358 pigs reared under intensive commercial conditions. The stepwise multiple linear regression method was done to develop a model using a random selection of 202 records of pigs. The model showed that age, body length, and heart girth were useful predictors of live weight in these pigs with significantly high positive correlations observed. The model was internally validated using records of the remaining 156 pigs and there was a significantly high positive correlation between the actual and predicted weights. The model was then externally validated using 40 market age pigs reared under communal conditions and there was a significantly low positive correlation between the actual and predicted weights. The results of the study show that while linear measurements can be useful in predicting pig weights the appropriateness of the model is also influenced by the management of the pigs. Models can only be applicable to pigs reared under similar conditions of management.

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Slaughter and carcass traits of calves from first-cross and reciprocal back-cross beef cows

Canadian Journal of Animal Science ◽

10.4141/cjas94-091 ◽

1994 ◽

Vol 74 (4) ◽

pp. 621-632 ◽

Cited By ~ 4

Author(s):

J. A. Newman ◽

A. K. W. Tong ◽

S. D. M. Jones ◽

G. W. Rahnefeld ◽

D. R. C. Bailey ◽

...

Keyword(s):

Beef Cattle ◽

Key Words ◽

Carcass Traits ◽

Beef Cows ◽

Carcass Composition ◽

Carcass Weight ◽

Back Cross ◽

Breed Type ◽

Bone Content

Breed-of-dam and sex-of-calf effects are reported based on observation of 2007 heifer and steer carcasses. The carcasses were derived from Limousin-sired calves born to dams representing 15 F1 and backcross genotypes reared at two locations over a period of 5 yr. The calves represented Hereford × Angus, Charolais × Shorthorn, Simmental × Shorthorn and all backcross combinations involving Charolais or Simmental with Hereford, Angus or Shorthorn. Carcass traits were analyzed on an unadjusted, a constant hot-carcass weight, and a constant rib-fat depth basis. The slaughter criteria dictated that steers were heavier at slaughter than heifers. They also exhibited higher dressing yield, greater longissimus thoracis area, and lower fat depth. Charolais and Simmental breeding was associated with less rib fat depth, greater longissimus thoracis area, a higher proportion of preferred cuts, less dissectible fat, more bone and more lean in the preferred cuts than British beef breeding. Within the European (Charolais and Simmental) and British beef (Hereford, Angus and Shorthorn) breed groups, breed effects were smaller, but for carcass composition traits they were frequently significant. When compared with Simmental, Charolais breeding tended to be associated with less marbling, less rib fat depth, less dissectible fat and more lean in the preferred cuts. Among the British beef breeds, Hereford was associated with the highest proportion of preferred cuts, Shorthorn with the lowest rib fat depth — but the highest dissectible fat — and Angus with the most marbling, the greatest longissimus thoracis area and the lowest bone content. This research has demonstrated that breed effects for carcass composition traits tend to be additive and that a significant effect may be associated with substitution of as little as one-eighth of the breed composition. Key words: Beef cattle, slaughter traits, carcass traits, breed type, crossbred dam, backcross dam

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Quantitative anatomical studies of the composition of the pig at 50, 68 and 92 kg. carcass weight I. Experimental material and methods

The Journal of Agricultural Science ◽

10.1017/s0021859600015227 ◽

1962 ◽

Vol 59 (2) ◽

pp. 207-214 ◽

Cited By ~ 16

Author(s):

A. Cuthbertson ◽

R. W. Pomeroy

Keyword(s):

Weight Loss ◽

Live Weight ◽

Carcass Composition ◽

Carcass Weight ◽

Average Weight ◽

Large White ◽

Anatomical Studies ◽

Fat Deposits ◽

Intermuscular Fat ◽

Dissection Technique

1. The object of the experiment was to make a detailed investigation of the carcass composition of Large White hogs at 68, 91 and 118 kg. live weight (i.e. 50, 68 and 92 kg. carcass weight). Ten hogs were dissected at each stage.2. A dissection technique suitable for this investigation is described, involving the dissection of one side into individual bones and muscles, subcutaneous and intermuscular fat deposits, skin, tendon, glands and blood vessels. Some possible modifications of the method for future investigations are also discussed.3. The complete dissection of one side took approximately 110 man-hours and the average weight loss in dissection was 0·798%.

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Effects of carcass weight, sex and genotype on meat cuts and carcass trait in pigs

10.21203/rs.3.rs-27802/v1 ◽

2020 ◽

Author(s):

Lei Xie ◽

Jiangtao Qin ◽

Dengshuai Cui ◽

Xi Tang ◽

Shijun Xiao ◽

...

Keyword(s):

Growth Stage ◽

Carcass Traits ◽

Carcass Trait ◽

Carcass Composition ◽

Carcass Weight ◽

Major Step ◽

Industry Chain ◽

Important Processing ◽

Late Growth ◽

Carcass Cuts

Abstract Background Pork cutting is a very important processing in promoting economic appreciation in the pig industry chain. The purpose of this study was to investigate the proportion and weight of carcass cuts, and to analyze the effects of breeds or hybrids, sex and carcass weight on meat cuts. Simultaneously, explore the correlation between meat segmentation and carcass traits. Methods The sampled pigs were raised in Muyuan Food Co., Ltd. (Henan, China) under constant and consistent feeding environment and uniformly slaughtered at 180 days following standard pig slaughter processing. A total of 2,000 pigs from four genotypes of Landrace (LD), Yorkshire (YK), Landrace × Yorkshire (LY) and Duroc × Landrace × Yorkshire (DLY) were sampled and measured for 19 classes carcass cuts traits including its weights and proportions and 10 carcass traits relating to carcass length and back fat products. Effects of carcass weight, sex and genotype on meat cuts and carcass traits were investigated by linear model using home-made R scripts. Results The proportion of the middle cut increasing and proportion of the shoulder and leg cut decreasing as carcass weights increasing. More specifically, proportion of backfat increased the highest and the thickness of four-point backfat was significantly increasing with carcass weights increasing, which hint that fat deposition is the major step in the late growth stage. Besides, the proportion of shoulder cut and backfat in barrows are significantly higher than that in sows, while the leg cut is the opposite. The proportion of the middle cut and shoulder cut are the highest in LD and DLY respectively. We also found that the effects of carcass weight, sex and breed for carcass traits are consistent with cutting meats. Furthermore, the correlation between the proportions of most cutting meats and carcass traits was low. Conclusions The effects of carcass weight, sex and genotype on the weight and proportion of most cutting meats and carcass traits reflect the characteristic of breeds and its differential character of growth to fatten developments between sex. The above results laid an important foundation for the breeding of pig carcass composition.

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Prediction of Myostatin on Carcass Composition in Crossbred Lambs

Journal of Animal Science ◽

10.1093/jas/skab096.032 ◽

2021 ◽

Vol 99 (Supplement_2) ◽

pp. 19-19

Author(s):

Susan M Justice ◽

Lexi Thomas ◽

Maslyn Greene ◽

Susan K Duckett ◽

Elliot Jesch

Keyword(s):

Lipid Analysis ◽

Carcass Characteristics ◽

Carcass Composition ◽

Consumer Acceptance ◽

Carcass Weight ◽

Average Weight ◽

Fat Percentage ◽

Acid Ratio ◽

The Right ◽

Dxa Scans

Abstract In order to maintain consumer acceptance of lamb meat, producers are aiming to produce leaner lambs through breeding for certain carcass characteristics. The Texel breed is known for its superior muscling phenotype due to a myostatin mutation. Because of this mutation, Texel and Texel cross lambs have been shown to have improved carcass lean with less fat in various locations throughout the carcass. The objective of this study was to observe the impacts of different sire and dam breeds on carcass composition. Lambs (n = 41) were produced by mating two dam breeds (Southdown or Suffolk) and two sire breeds (Southdown or Texel). Lambs were harvested and a hot carcass weight was obtained. At 24 h postmortem, a chilled carcass weight was taken, and each carcass was split in half. The left side of the carcass was cut into the four primal cuts and scanned using a DXA. The right half was used for standard carcass variables. After DXA scans, each primal was weighed and the major muscles were dissected from the primal cuts and weighed. Subsamples of muscles were used for total lipid analysis and Warner-Bratzler Shear Force testing. DXA scans showed a difference in the primal cut mass (P = 0.0207) with the Suffolk-Texel cross having the highest average primal cut mass at 12.52 kg. Southdown-Southdown lambs had the highest fat percentage (dam P = 0.0398; sire P = 0.0116). Dam breed had a more significant effect on muscle toughness (P < 0.0035). Southdown sired lambs had a higher SFA (P = 0.0046) and MUFA (P < .0001) but Texel sired lambs had a higher overall fatty acid ratio (P < .0001). On average, the Suffolk-Texel cross was shown to have heavier average weight for the primal cuts in the rack and leg, which are where some of the more profitable cuts of meat are located.

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Effects of crossbreeding Hungarian Merino sheep with Suffolk and Ile de France on carcass traits

Archives Animal Breeding ◽

10.5194/aab-52-169-2009 ◽

2009 ◽

Vol 52 (2) ◽

pp. 169-176

Author(s):

F. Pajor ◽

E. Láczó ◽

O. Erdős ◽

P. Póti

Keyword(s):

Carcass Traits ◽

Live Weight ◽

Carcass Composition ◽

Carcass Weight ◽

Merino Sheep ◽

Fattening Performance ◽

Percentage Weight ◽

Dressing Percentage ◽

And Gender ◽

Carcass Cuts

Abstract. In this examination, Hungarian Merino (ram n=30, ewe n=30), Hungarian Merino × Ile de France F1, and Hungarian Merino × Suffolk F1 (ram n=15, ewe n=15) lambs were used to evaluate the effect of crossbreeding on carcass characteristics and composition. We examined fattening performances and the following carcass traits: dressing percentage, weight of valuable carcass cuts, percentage of valuable meat, bone to meat ratio, and as well as meat conformation and fat cover (S/EUROP grading). In the present investigation, the weight at slaughter was fixed between 31–32 kg approximately, thus ensuring, weight would not affect carcass composition. Standardizing carcass weight allowed us to spot differences due to genotype and gender. The best results of fattening performance showed the Hungarian Merino × Ile de France F1 lambs (358 g/day). The tested crossed genotypes had not greatly influence dressing percentage and warm carcass weight, but the best percentage valuable carcass cuts had Hungarian Merino × Suffolk F1 (83.37 %). The best percentage of valuable meat presented (77.76 %) the Hungarian Merino × Ile de France F1 lambs. The best meat conformation and fat covered showed the Hungarian Merino × Suffolk F1 lambs. Hungarian Merinos showed less favourable results. To the summarising, the Suffolk and Ile de France improved the Hungarian Merino’s fattening performance, slaughter value and ability of market over 30 kg live weight, therefore there were both breeds suggest with crossing.

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Weight estimation of empty carcass and carcass cuts weight of female SenSi-1 Agrinak chicken

Jurnal Ilmu Ternak dan Veteriner ◽

10.14334/jitv.v22i1.1626 ◽

2018 ◽

Vol 22 (1) ◽

pp. 24

Author(s):

Cecep Hidayat ◽

Sofjan Iskandar

Keyword(s):

Live Weight ◽

Abdominal Fat ◽

Carcass Weight ◽

Analysis Method ◽

Weight Estimation ◽

High Positive Correlation ◽

Value Differences ◽

Correlation And Regression Analysis ◽

Live Body Weight ◽

Carcass Cuts

SenSi-1 Agrinak chicken is Indonesian local chicken that was selected for growth rate for six generations. The aim of this study was to estimate of carcass weight and carcass cuts of female SenSi-1 Agrinak chicken, based on age and live weight. The chicks were reared intensively in colony wire cages and they were slaughtered with Islamic method when they reached age of 5, 8 and 15 weeks. Empty carcass and carcass cuts were weight in fresh. Data were analyzed using correlation and regression analysis method. Results showed that the live weight had a high positive correlation to carcass weight and carcass cuts weight of female SenSi-1 Agrinak chickens aged 5, 8 and 15 weeks. Estimation of live weight, carcass, carcass cuts, gizzard, liver and abdominal fat of female SenSi-1 Agrinak, using mathematical model, showed small value differences (0.09 - 4.43%) from the actual data. It was concluded that female SenSi-1 Agrinak chicken’s carcass weight and carcass cuts, could be estimated based on of age in days and live-body weight in gram without slaughtering.

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Analysis of Growth Intensity and Carcass Characteristics of Wagyu‑Aberdeen Angus Crossbred Steers

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun201866040897 ◽

2018 ◽

Vol 66 (4) ◽

pp. 897-903 ◽

Cited By ~ 1

Author(s):

Renáta Toušová ◽

Jaromír Ducháček ◽

Matúš Gašparík ◽

Martin Ptáček ◽

Lubor Kitzler

Keyword(s):

Carcass Characteristics ◽

Mean Value ◽

Carcass Weight ◽

Average Weight ◽

Marbling Score ◽

Average Value ◽

Dressing Percentage ◽

Beef Marbling ◽

Growth Ability ◽

Carcass Cuts

The aim of this study was to evaluate growth ability (weight, daily weight gains) and selected carcass characteristics during fattening period of Wagyu × Aberdeen Angus crossbred steers (F1). A total of 72 animals were evaluated over a period of 4 years. The observed animals were monitored from rearing (8 months) to slaughter (30 months). Statistical evaluation was performed by SAS 9.3 (GLM procedure); variables were corrected for effects of the year, season of birth and sire effect. Sire effect proved to be the most significant in our evaluation. Offsprings sired by Bull 1 had significantly (P < 0.05) better growth ability than offsprings of other two tested bulls. Slaughter analysis of tested steers showed, that mean value of dressing percentage was 55.61 %. Significantly highest dressing percentage was found for Bull 1 offsprings (56.72 %, P < 0.05). The average carcass weight of tested steers was 443.46 kg and the highest carcass weight was again achieved by offsprings of Bull 1 (486.39 kg; P < 0.05). Average value of beef marbling score was 5.21. Slaughter analyses of carcass cuts (cut‑out, round, chuck, rump, tenderloin, shank, flank) and tallow showed that average weight of these lean cuts was 127.32 kg and tallow content was 39.31 kg at average. The highest values of these parameters were observed in offspring of bulls Bull 1 (P < 0.05).

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CARCASS CONFORMATION AS A CRITERION OF YIELD AND VALUE OF BEEF CARCASSES

Canadian Journal of Animal Science ◽

10.4141/cjas74-067 ◽

1974 ◽

Vol 54 (4) ◽

pp. 551-563 ◽

Cited By ~ 1

Author(s):

H. T. FREDEEN ◽

J. G. McANDREWS ◽

G. L. LOCKING

Keyword(s):

Predictive Accuracy ◽

Regression Equation ◽

Carcass Weight ◽

Relative Distribution ◽

Regression Analyses ◽

Leg Length ◽

Beef Carcasses ◽

Bone Content ◽

Per Se ◽

Carcass Conformation

Dissection results from 50 beef type and 50 dairy type carcasses ranging from 280 to 355 kg in carcass weight, with type defined by a panel of retail buyers, identified a small but statistically significant (P < 0.01) superiority of beef carcasses in percent yield of boneless trimmed lean cuts. In terms of potential retail value this amounted to a 2.9% advantage for beef type. There was no evidence that relative distribution of low vs. high value cuts differed between types. Greater bone content (1.7% ± 0.2) and a higher proportion of lean trim (0.7% ± 0.2) were observed for the dairy type carcasses. Regression analyses established that carcass weight and rib-eye area accounted for the largest proportion of the variance recorded for yield and value of the carcass and its component primal cuts. Addition of thickness of round and leg length provided a further reduction of variance for some traits, but the regression equation was not measurably improved by adding any other measurements. Type class per se had predictive accuracy equal to carcass weight and rib eye for percent lean of carcass, but was inferior for predicting value of most of the component primals.

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The use of carcass cuts to predict beef carcass composition: a research technique

Australian Journal of Agricultural Research ◽

10.1071/ar9810987 ◽

1981 ◽

Vol 32 (6) ◽

pp. 987 ◽

Cited By ~ 7

Author(s):

ER Johnson ◽

DD Charles

Keyword(s):

Multiple Regression ◽

Prediction Accuracy ◽

Carcass Composition ◽

Standard Errors ◽

Regression Analyses ◽

Slight Improvement ◽

B Values ◽

Bone Content ◽

Fat Thickness ◽

Carcass Cuts

Eleven Angus, 12 Friesian and 12 Hereford steers were used to investigate the degree of accuracy and usefulness of primal cut tissues in predicting side composition. The criteria used for evaluating the cuts were: (a) standard error of estimate of the equation, (b) homogeneity of 'b' values among breeds, (c) appreciable bone content in cut to allow the prediction of side bone, and (d) the absence of major difficulties in the replication and dissection of cuts. Simple and multiple regression analyses showed that the most accurate predictors of carcass composition, in descending order, with standard errors of estimate of muscle, fat and bone percentages respectively, were: hindquarter plus rib cut (0.37 %, 0.47 %, 0.30 %); hindquarter (0.73 %, 0.87%, 0.49%); loin plus rib cut (0.84%, 0.88%, 0.48%); rib cut (1.13%, 1.26%, 0.59%); loin (1.24%, 1.21 %, 0.72%). The most useful of four easily obtained carcass variables in improving the prediction accuracy of carcass components from multiple regression proved to be primal cut weight and fat thickness at the 12th rib, particularly the former. Both significantly reduced the standard errors of estimate of muscle, fat or bone in equations based on loin, rib cut and loin plus rib cut, but not in equations based on hindquarter plus rib cut and hindquarter. Kidney plus pelvic fat weight was of limited value, resulting only in a slight improvement in the prediction of side bone percentage using the equations based on bone percentage of the hindquarter. Carcass weight was of equal value to primal cut weight in improving the prediction accuracy of multiple regression. Five sets of part-carcass prediction equations are given, providing a choice of prediction accuracy, labour expenditure and cost for research workers whose requirements and resources may vary.

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