THE ACCURACY OF TWO RECORDING INSTRUMENTS IN THE MEASUREMENT OF SUBCUTANEOUS FAT THICKNESS IN PORK CARCASSES

The Hennessy and Chong Fat Depth Indicator (FDI) and a compact, ultrasonic instrument (Renco) were compared using 152 pork carcasses. Fat thickness measurements were taken 5 cm off the midline at five locations (shoulder, SF; mid-back, MB; last rib, LR; loin, LO; and lumbar, LU) on both sides of the carcass immediately after sticking (before scalding), after splitting the carcass and 24 h postslaughter (FDI only). Actual thicknesses were determined, using a ruler, for these locations on the left side and at the midline of the split carcass. Instrument readings made on the right or left side of the carcass were not different (P > 0.05). Precision (similarity of first and repeated reading of fat thickness) was higher for the FDI than the Renco with average residual standard deviations for both instruments being 1.2 mm and 1.4 mm, respectively. Precision was similar for all locations except the SF site which had significantly (P < 0.05) poorer values. The average bias was smaller for the FDI than for Renco, but was not large for either instrument except at the shoulder. However, regressions of instrument readings on ruler measurements for both instruments gave slopes that were considerably lower (P < 0.05) than unity with positive values for intercepts. This indicates that fat thickness would be over- and under predicted in lean and fat carcasses, respectively, using both instruments. Key words: Swine, carcass backfat, ultrasonic, fat probes

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THE MEASUREMENT OF SUBCUTANEOUS FAT THICKNESS IN COLD BEEF CARCASSES WITH AN AUTOMATIC PROBE

Canadian Journal of Animal Science ◽

10.4141/cjas82-075 ◽

1982 ◽

Vol 62 (2) ◽

pp. 645-648 ◽

Cited By ~ 2

Author(s):

S. D. M. JONES ◽

C. R. HAWORTH

Keyword(s):

Key Words ◽

Repeated Reading ◽

Subcutaneous Fat ◽

Probe Measurement ◽

Beef Carcasses ◽

Subcutaneous Fat Thickness ◽

Fat Thickness ◽

Beef Carcass

Left sides from 360 cold beef carcasses were probed at the 11th rib site for fat thickness at three positions (1/4, 1/2 and 3/4 positions). Each probe measurement was repeated and the fat thickness at the three sites was then measured using a ruler. Comparison of probe readings with ruler measures showed that the probe consistantly overpredicted fat thickness by margins ranging from 3 to 8 mm (P < 0.001). Regression of probe readings on ruler measures showed that only in the 1/4 position was the slope not different (P > 0.05) from unity. Regression of the first probe reading on the repeated reading also showed that the slope for the 1/4 position was not different (P > 0.05) from unity. Key words: Beef, carcass grading, fat thickness, FDI

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THE EFFECTS OF CARCASS GRADE AND SEX ON THE LEAN CONTENT OF BEEF CARCASSES

Canadian Journal of Animal Science ◽

10.4141/cjas87-023 ◽

1987 ◽

Vol 67 (1) ◽

pp. 205-208 ◽

Cited By ~ 1

Author(s):

S. D. M. JONES ◽

A. K. W. TONG ◽

W. M. ROBERTSON

Keyword(s):

Sex Differences ◽

Key Words ◽

Subcutaneous Fat ◽

Pricing Policies ◽

Content Variation ◽

Beef Carcasses ◽

Subcutaneous Fat Thickness ◽

Fat Thickness

Heifer (n = 82) and steer (n = 89) carcasses were compared for lean content at the same grade (Canada A1 or A2), or at the same depth of average rib fat thickness within a grade (8.5 or 12.1 mm). Lean content for A1 grade carcasses was found to average 63.3% with a range from 55.6 to 69.2%. The corresponding figures for A2 grade carcasses were 60.0% lean and a range from 53.7 to 66.2%. A1 grade steer carcasses were found to contain 1.7% more lean than A1 grade heifer carcasses, but this difference was reduced to 1.2% when the comparison was made at an equal depth of subcutaneous fat thickness. There were no sex differences in lean content for A2 grade carcasses. The results are discussed with reference to lean content variation in existing carcass grades and pricing policies for heifer and steer carcasses of the same carcass grade. Key words: Beef, carcasses, steer, heifer, composition, grade

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THE EFFECT OF RIBBING SITE ON FAT THICKNESS MEASUREMENTS AND THE PREDICTION OF BEEF CARCASS COMPOSITION

Canadian Journal of Animal Science ◽

10.4141/cjas86-057 ◽

1986 ◽

Vol 66 (2) ◽

pp. 541-545

Author(s):

S. D. M. JONES ◽

A. K. W. TONG ◽

A. H. MARTIN ◽

W. M. ROBERTSON

Keyword(s):

Key Words ◽

Fat Content ◽

Carcass Composition ◽

Prediction Equations ◽

Beef Carcasses ◽

Fat Thickness ◽

Standard Deviations ◽

Thickness Measurements ◽

Beef Carcass

Over a 2-yr period, 409 beef carcasses were used to assess the differences of ribbing site (11/12th vs. 12/13th) on fat thickness measurements and the use of these measurements to predict carcass composition. Minimum fat thickness taken at the location specified for use under Canadian beef carcass grading procedures was 1.6 mm less, averaged over all carcasses at the 13th rib, compared with the same measurement taken at the 12th rib. Prediction equations for estimating carcass lean or fat content based on coefficients of determination and residual standard deviations had similar precision using fat thickness measurements from either ribbing site. These results are discussed in reference to National carcass grading procedures. Key words: Carcass grading, fat thickness, carcass composition

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Validation of body condition score based on subcutaneous fat thickness measurements in primiparous Gyr cows

Animal Production Science ◽

10.1071/an20370 ◽

2021 ◽

Author(s):

Catiúcia Oliveira Miranda ◽

Ana Carolina Almeida Rollo de Paz ◽

Ricardo Dutra do Bem ◽

Glayk Humberto Vilela Barbosa ◽

Maria Eugênia Zerlotti Mercadante ◽

...

Keyword(s):

Body Condition ◽

Body Condition Score ◽

Subcutaneous Fat ◽

Condition Score ◽

Subcutaneous Fat Thickness ◽

Fat Thickness ◽

Thickness Measurements

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Body fat percentage assessment by ultrasound subcutaneous fat thickness measurements in middle-aged and older adults

Clinical Nutrition ◽

10.1016/j.clnu.2018.11.017 ◽

2019 ◽

Vol 38 (6) ◽

pp. 2659-2667 ◽

Cited By ~ 3

Author(s):

Robert S. Thiebaud ◽

Takashi Abe ◽

Jeremy P. Loenneke ◽

Eiji Fujita ◽

Takuya Akamine

Keyword(s):

Older Adults ◽

Body Fat ◽

Subcutaneous Fat ◽

Body Fat Percentage ◽

Middle Aged ◽

Fat Percentage ◽

Subcutaneous Fat Thickness ◽

Fat Thickness ◽

Thickness Measurements

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Clinical Use of Ultrasound for Subcutaneous Fat Thickness Measurements in Dairy Cattle

Food Animal Practice ◽

10.1016/b978-141603591-6.10039-9 ◽

2009 ◽

pp. 150-152

Author(s):

Nanda P. Joshi ◽

Thomas H. Herdt

Keyword(s):

Dairy Cattle ◽

Subcutaneous Fat ◽

Clinical Use ◽

Subcutaneous Fat Thickness ◽

Fat Thickness ◽

Thickness Measurements

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Correlates of visceral and subcutaneous fat thickness in non-diabetic obese and morbidly obese patients

Endocrine Abstracts ◽

10.1530/endoabs.35.p753 ◽

2014 ◽

Author(s):

Ozen Oz Gul ◽

Murat Pekgoz ◽

Sumeyye Gullulu ◽

Soner Cander ◽

Ahmet Tutuncu ◽

...

Keyword(s):

Subcutaneous Fat ◽

Morbidly Obese ◽

Obese Patients ◽

Subcutaneous Fat Thickness ◽

Fat Thickness

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The Use of Ultrasonic Measurements on Subcutaneous Fat Thickness in Breeding of Japanese Shorthorn Cattle

Nihon Chikusan Gakkaiho ◽

10.2508/chikusan.59.335 ◽

1988 ◽

Vol 59 (4) ◽

pp. 335-343

Author(s):

Yoshitaka NAGAMINE ◽

Takashi HAYASHI ◽

Hiroshi SATO ◽

Akira NISHIDA ◽

Shigeki KOMATSU

Keyword(s):

Subcutaneous Fat ◽

Ultrasonic Measurements ◽

Subcutaneous Fat Thickness ◽

Fat Thickness

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Estimation of the carcass composition of different cattle breeds and crosses from fatness measurements and visual assessments

The Journal of Agricultural Science ◽

10.1017/s0021859600063802 ◽

1986 ◽

Vol 106 (2) ◽

pp. 223-237 ◽

Cited By ~ 15

Author(s):

A. J. Kempster ◽

J. P. Chadwick ◽

D. D. Charles

Keyword(s):

Subcutaneous Fat ◽

Visual Assessment ◽

Carcass Composition ◽

Beef Breed ◽

Percentage Unit ◽

Wide Range ◽

Fat Thickness ◽

Substantial Bias ◽

Visual Assessments ◽

Thickness Measurements

SUMMARYCarcass data for 1053 steers from the Meat and Livestock Commission's beef breed evaluation programme were used to examine the relative precision of alternative fatness assessments for predicting carcass lean percentage. The data were from four trials and comprised both dairy-bred and suckler-bred cattle by a wide range of sire breeds.A visual assessment of carcass subcutaneous fat content to the nearest percentage unit (SFe) was the single most precise predictor both overall (residual S.d. = 2·28) and within breed (residual S.d. = 2·05). Precision was improved by the addition in multiple regression of the percentage perinephric and retroperitoneal fat (KKCF) in carcass, a visual score of the degree of marbling in the m. longissimus and selected fat thickness measurements taken by calipers on cut surfaces (residual S.d. = 2·11 (overall) and 1·90 (within breed)).When the best overall equation was applied to the breed means, there was substantial bias (predicted – actual carcass lean percentage). Biases ranged from +2·5 (purebred Canadian Holstein and Luing) to – 1·3 (Limousin crosses).Breeds differed significantly in carcass lean content when compared at equal levels of fatness measurements. The differences depended both on the precision with which the measurements predicted carcass lean content and the observed differences in carcass composition that existed before adjustments to equal fatness were made.The robustness of prediction equations was examined by applying them to independent sets of data (a total of 334 carcasses) from four other trials involving steers, heifers, cows and young bulls. Equations were stable for cattle of the same breed, sex and similar levels of fatness but important bias was found between more extreme types of cattle.

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