The prediction of pork carcass composition using the Hennessy Grading Probe and the Aloka SSD-210DXII Echo Camera

1991 ◽  
Vol 71 (4) ◽  
pp. 993-1000 ◽  
Author(s):  
A. P. Sather ◽  
J. A. Newman ◽  
S. D. M. Jones ◽  
A. K. W. Tong ◽  
S. M. Zawadski ◽  
...  
Keyword(s):  
Standard Deviation ◽  
Key Words ◽  
Real Time ◽  
Carcass Composition ◽  
Average Weight ◽  
Similar Data ◽  
Improvement Program ◽  
Muscle Area ◽  
Residual Standard Deviation ◽  
Yorkshire Pigs

Carcasses, with an average weight of 80.8 kg, from 130 Lacombe and 96 Yorkshire pigs were probed for fat and muscle depth at the carcass grade site using the Hennessy Grading Probe (HGP). Similar data were collected by the Aloka SSD-210DXII Echo Camera (AEC) at the carcass grade site and at the Canadian Swine Improvement Program loin and mid-back sites. Muscle-width and muscle-area measurements were also made with the AEC. The R2 (residual standard deviation: RSD), using the HGP, for prediction of carcass lean yield at the grade site using fat and muscle depth was 0.58 (16.4). When fat and muscle depth were measured by the AEC, the R2 (RSD) at the mid-back, loin and grade sites to predict carcass lean yield was 0.41 (19.7), 0.47 (18.5), and 0.53 (17.5), respectively. When the AEC muscle-depth measurements were replaced with muscle-area measurements, the R2 increased (RSD decreased) at the mid-back, loin and grade sites to predict carcass lean yield (0.60 (16.0), 0.64 (15.2), and 0.59 (16.4), respectively). Real-time ultrasound (AEC) provides precision for the prediction of carcass lean content similar to that of the electronic grade probe (HGP). However, combining fat- and muscle-depth measurements made by the HGP with muscle-area measurements made by the AEC at the loin increased the R2 from 58 to 66% for the prediction of carcass lean yield. The suitability of the use of real-time ultrasound as an alternative to electronic grading probes, at this time, appears to be limited. Key words: Swine, real-time ultrasound, carcass grading

The prediction of pork carcass composition using live animal echographic measurements from the Krautkramer USK7, Ithaca Scanoprobe 731C and Aloka SSD-210DXII Echo Camera

1991 ◽  
Vol 71 (4) ◽  
pp. 1001-1009 ◽  
Author(s):  
A. P. Sather ◽  
J. A. Newman ◽  
S. D. M. Jones ◽  
A. K. W. Tong ◽  
S. M. Zawadski ◽  
...  
Keyword(s):  
Key Words ◽  
Real Time ◽  
Live Weight ◽  
Carcass Composition ◽  
Residual Variance ◽  
Improvement Program ◽  
Live Animal ◽  
Ultrasonic Measurements ◽  
Yorkshire Pigs ◽  
Fat Yield

Live animal ultrasonic measurements of back fat depth and muscle depth were made on 130 Lacombe and 96 Yorkshire pigs within a weight range of 85.5–114.2 kg, using a Krautkramer USK7 (KK), an Ithaca Scanoprobe 731C (SC) and an Aloka SSD-210DXII Echo Camera (AEC), with an average carcass weight of 80.8 kg. Animals were assessed 1 d prior to slaughter at the mid-back and the loin site as specified by the Canadian Swine Improvement Program and the carcass grade site. Back fat depth measurements made by the SC, KK and AEC reduced the residual variance for lean yield by an additional 35, 43 and 45%, respectively, beyond adjusting for gender, breed and live weight. The mid-back site had less precision than the loin or grade sites for the prediction of both lean yield and fat yield, and there were no clear advantages for using the loin site in preference to the grade site. Since there are no easily identifiable landmarks for locating the grade site on the live pig, the loin site remains the preferred site for live animal evaluation. The addition of muscle-depth measurements to fat-depth measurements resulted in modest increases in the R2 (1–4%) in precision for the prediction of carcass composition. Differences in the ability of the KK and AEC to predict lean yield were small and, considering their cost, suggest that the application of real-time ultrasonics to live animal evaluation may not be practical at this time. Key words: Swine, ultrasound, lean yield, probe sites

Muscle score: its usefulness in describing the potential yield of saleable meat from live steers and their carcasses

1993 ◽  
Vol 33 (3) ◽  
pp. 275 ◽  
Author(s):  
D Perry ◽  
WA McKiernan ◽  
AP Yeates
Keyword(s):  
Standard Deviation ◽  
Subcutaneous Fat ◽  
Carcass Weight ◽  
Coefficient Of Determination ◽  
Muscle Area ◽  
Potential Yield ◽  
Frame Size ◽  
Eye Muscle ◽  
Meat Yield ◽  
Residual Standard Deviation

Domestic trade weight steers (149) were assessed visually for subcutaneous fat and then given a live muscle score based on the thickness and convexity of their shape relative to frame size, having adjusted for subcutaneous fat. After slaughter, carcasses were given visually assessed carcass muscle scores based on the same critera. Fat depths at the P8 site and 12-13th eye muscle area were measured. Half of each carcass was boned-out into primal joints with subcutaneous fat trimmed to 6 mm. The weights of these joints plus meat trim (85% visual lean) were added to obtain the weight of saleable meat. The weight of fat trimmed from the carcass, primal joints, and meat trimmings during the bone-out process was added to obtain weight of fat trim. The assessors did not give steers with a greater subcutaneous fat depth better muscle scores when scoring for muscle and intermuscular fat. There was a negative correlation between live muscle score and P8 fat depth (-0.37), and no significant correlation between carcass muscle score and P8 fat depth. The associations between muscle score and yield of saleable meat were investigated using multiple regression techniques, with fat depth and muscle score sequentially added after weight in the model. The coefficient of determination and the residual standard deviation were compared at each stage. For saleable meat yield (kg), liveweight and carcass weight were the main contributors to the variation explained by the models fitted. For saleable meat yield as a percentage of carcass weight, most of the variation accounted for by the models fitted was explained by fat depth, muscle score, and eye muscle area. When added after weight and fat depth in regression models, muscle score significantly increased the coefficient of determination in all cases, with an associated decrease in the residual standard deviation. The effect was strongest for percentage of saleable meat. At the same weight and fat depth, animals or carcasses with better muscle scores produced more saleable meat.

Halothane genotype by weight interactions on lean yield from pork carcasses

1991 ◽  
Vol 71 (3) ◽  
pp. 633-643 ◽  
Author(s):  
A. P. Sather ◽  
S. D. M. Jones ◽  
A. K. W. Tong
Keyword(s):  
Key Words ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Apparent Increase ◽  
Slaughter Weight ◽  
Weight Range ◽  
Yorkshire Pigs ◽  
Dressing Percentage ◽  
Relative Differences ◽  
Crossbred Pigs

Data on 42 halothane-sensitive pigs (HSL, nn-genotype), 169 Lacombe pigs (LAC, NN-genotype), 41 crossbred pigs (XBD, Nn-genotype), and 72 Yorkshire pigs (YRK, NN-genotype) representing 145 gilts and 179 castrates, were obtained over the liveweight range from 74.0 to 134.5 kg (average 105 kg) to examine the effect of genotype, gender and slaughter weight on the composition of the four lean cuts (ham, loin, picnic and butt). Gilts had a greater proportion of dissectible lean from lean cuts than castrates (557 ± 2.8 vs. 525 ± 2.6 g kg−1). The HSL pigs had the highest and LAC pigs the lowest commercial dressing percentage, increasing respectively from 85.3 to 86.0% and 79.7 kg to 82.6% as slaughter weight increased from 80 to 130 kg. Corresponding figures for XBD and YRK pigs, were 82.5 to 85.4 and 80.6 to 84.6%, respectively. Dissectible lean from lean cuts from 65-kg carcasses was 606, 525, 536 and 575 g kg−1 for HSL, XBD, LAC and YRK pigs, respectively. Corresponding figures for 85-kg and 105-kg carcasses were 574, 525, 515, and 555 g kg−1 and 542, 525, 494, and 535 g kg−1, respectively from HSL, XBD, LAC and YRK pigs. LAC and YRK pigs, each with exclusively NN-genotypes but differing in composition of lean cuts, maintained their relative differences in composition over the weight range studied. Heterogeneity of slopes for changes in proportion of lean in the lean cuts with increasing weight among the HSL, XBD and LAC pigs implied a genotype × weight interaction that could best by explained by an apparent increase in the dominance of the halothane gene with increasing carcass weight. Key words: Swine, carcass composition, halothane gene, weight, Lacombe, Yorkshire

The value of shape as a predictor of carcass composition in pigs from different breeding companies

1981 ◽  
Vol 33 (3) ◽  
pp. 313-318 ◽  
Author(s):  
A. J. Kempster ◽  
D. G. Evans
Keyword(s):  
Standard Deviation ◽  
Fat Content ◽  
Carcass Composition ◽  
Equal Weight ◽  
Large White ◽  
Residual Standard Deviation ◽  
Minimum Residual ◽  
Fat Thickness ◽  
White Control ◽  
Small Improvement

ABSTRACTCarcass data for a total of 1385 pigs from years 3 to 6 of the Meat and Livestock Commission's Commercial Pig Evaluation were used to examine the value of different shape assessments as predictors of carcass composition, when used in addition to carcass weight and fat thickness over the m. longissimus at the head of the last rib (P2). The sample comprised pigs from 13 breeding companies and a purebred Large White control.The standard deviation of carcass lean proportion at equal weight and P2 was 24·5 g/kg. The addition of carcass length or visual conformation assessments (five-point scales) provided a small improvement in precision (minimum residual standard deviation = 24·2 g/kg). This improvement was associated with a reduction in the variation of lean to bone ratio.The addition of an effect for breeding company to weight and P2 improved the precision substantially (residual standard deviation = 23·1 g/kg). The improvement was due mainly to the identification of differences in carcass fat content, there being a range of 30g/kg in carcass fat content between companies at equal weight and P2.There was a further small improvement in precision from the addition of conformation assessments to weight, P2 and company (minimum residual standard deviation = 22·9 g/kg).The study confirms earlier results which indicate that shape assessments are of limited value as predictors in the British pig population, due mainly to limited variation in lean to bone ratio. It also indicates that significant variation exists between companies in fat content at equal P2 and weight which is not explained by shape assessments.

Speed of ultrasound in Hereford bulls and its correlation with carcass composition

1991 ◽  
Vol 52 (2) ◽  
pp. 263-269 ◽  
Author(s):  
G. A. J. Fursey ◽  
C. A. Miles ◽  
S. J. Page ◽  
A. V. Fisher
Keyword(s):  
Standard Deviation ◽  
Carcass Composition ◽  
Lipid Concentration ◽  
Residual Standard Deviation ◽  
Hind Limbs ◽  
The Mean ◽  
Speed Of Ultrasound ◽  
Total Fat ◽  
Animal Interaction

ABSTRACTMeasurements were made of the speed of ultrasound transmission through sites in the hind limbs of 125 pedigree Hereford bulls. Twenty-five of these were measured twice at weekly intervals on three occasions prior to slaughter to assess the short-term repeatability of the measurement and the magnitude of long-term changes. Analyses of variance of the means of the measurements at two sites showed that the residual standard deviation (within animal and occasion), was 0·01 (μs/cm. There was a decrease of 0·01 (μs/cm in the group mean over the 2-week period and a significant time × animal interaction. This showed that lipid concentration at the measurement sites decreased as the bulls adjusted to their new surroundings following delivery to the Institute's farm. When a separate group of 64 bulls was measured at the farm at which they were being reared an increase in the group mean of 0·006 iμs/cm was recorded over a 30·day period, indicating an increase in lipid concentration. The residual standard deviation for that group was 0·007 μs/cm, similar to that recorded above.The mean of the reciprocal speeds at the two sites, when used in a multiple regression with live mass, yielded a residual standard deviation in predicted proportion of lean in the side of 20·0 g/kg and in total fat proportion of 22·1 g/kg. These corresponded to population standard deviations, adjusted for live mass, of 29·7 and 34·1 g/kg respectively. It was concluded that the measurement of ultrasound speed in the hind limbs of Hereford bulls could be used to predict lean proportion in the carcass. The method does not require subjective interpretation and responds equally to subcutaneous and interand intra-muscular fat.

Relationship between vaginal and tympanic membrane temperature in beef heifers

2000 ◽  
Vol 80 (3) ◽  
pp. 515-518 ◽  
Author(s):  
R. D. Bergen ◽  
A. D. Kennedy
Keyword(s):  
Standard Deviation ◽  
Key Words ◽  
Tympanic Membrane ◽  
Beef Heifers ◽  
Residual Standard Deviation ◽  
Tympanic Membrane Temperature ◽  
Close Relationship ◽  
Ear Infections ◽  
Two Temperatures

Vaginal and tympanic membrane temperatures were simultaneously monitored in nine beef heifers. Data not associated with ear infections were characterized by respective vaginal and tympanic membrane temperatures of 38.81 and 38.58 °C. A close relationship between the two temperatures was indicated by a correlation of 0.77 and residual standard deviation of 0.29 °C. Key words: Cattle, radiotelemetry, thermoregulation, tympanic membrane, vagina

Prediction of beef carcass composition from organs and tissues of the non-carcass parts

1984 ◽  
Vol 102 (3) ◽  
pp. 511-516 ◽  
Author(s):  
E. R. Johnson ◽  
M. K. Vidyadaran
Keyword(s):  
Standard Deviation ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Residual Standard Deviation ◽  
Fat Depots ◽  
Fat Thickness ◽  
Accuracy Of Prediction ◽  
Slight Advantage ◽  
Beef Carcass

SummaryIndividual muscles, individual bones and fat depots from the non-carcass parts (head, foreshanks and tail) of 40 steers (chilled carcass weight 142–174 kg) were studied in an attempt to predict carcass composition more accurately than in an earlier study where the crude non-carcass parts, head, tongue, foreshanks and hindshanks were used.The technique did not improve the accuracy of prediction of muscle or bone. Carcass fat, which was calculated by difference in the earlier study, was predicted more accurately using intermandibular fat weight (requiring 3–4 min to obtain) plus fat thickness at the 12th rib. However, the accuracy of this prediction (carcass fatness range 14·0–33·6%, residual standard deviation 1·98%) was no greater than that using chilled side weight plus fat thickness at the 12th rib.Careful dissection and trimming of anatomical entities from the non-carcass parts therefore offered a slight advantage only in the prediction of carcass components over existing techniques.Substitution of hot side weight for chilled side weight, and sacral crest fat thickness for fat thickness at the 12th rib did not lead to a loss in the accuracy of prediction of muscle, bone or fat.

scholarly journals Specific Absolute Velocity Thresholds during Male Basketball Games Using Local Positional System; Differences between Age Categories

2021 ◽  
Vol 11 (10) ◽  
pp. 4390
Author(s):  
Carlos Sosa ◽  
Alberto Lorenzo ◽  
Juan Trapero ◽  
Carlos Ribas ◽  
Enrique Alonso ◽  
...  
Keyword(s):  
Standard Deviation ◽  
Real Time ◽  
Effect Size ◽  
High Speed ◽  
Maximum Speed ◽  
Large Effect Size ◽  
Moderate Effect Size ◽  
Positional System ◽  
Moderate Effect ◽  
Distance Zone

The aim of this study was (I) to establish absolute specific velocity thresholds during basketball games using local positional system (LPS) and (II) to compare the speed profiles between various levels of competitions. The variables recorded were total distance (TD); meters per minute (m·min); real time (min); maximum speed (Km h−1), distance (m), percentage distance, and percentage duration invested in four speed zones (standing–walking; jogging; running; and high-speed running). Mean and standard deviation (±SD) were calculated, and a separate one-way analysis of variance was undertaken to identify differences between competitions. TD (3188.84 ± 808.37 m) is covered by standing–walking (43.51%), jogging (36.58%), running (14.68%), and sprinting (5.23%) activities. Overall, 75.22% of the time is invested standing–walking, jogging (18.43%), running (4.77%), and sprinting (1.89%). M·min (large effect size), % duration zone 2 (moderate effect size); distance zone 4 (large effect size), and % distance zone 4 (very large effect size) are significantly higher during junior than senior. However, % distance zone 1 (large effect size) and % duration zone 1 (large effect size) were largely higher during senior competition. The findings of this study reveal that most of the distance and play time is spent during walking and standing activities. In addition, the proportion of time spent at elevated intensities is higher during junior than in senior competition.

CARCASS COMPOSITION OF YORKSHIRE BARROWS AND GILTS SLAUGHTERED BETWEEN 85 and 112 KG BODY WEIGHT

1982 ◽  
Vol 62 (1) ◽  
pp. 69-76 ◽  
Author(s):  
ANDRÉ FORTIN
Keyword(s):  
Body Weight ◽  
Carcass Composition ◽  
Chemical Compositions ◽  
Ether Extract ◽  
Protein Percentage ◽  
Slaughter Weight ◽  
Yorkshire Pigs ◽  
Intermuscular Fat ◽  
The Right ◽  
Physical And Chemical

Thirty-two Yorkshire pigs, 16 barrows and 16 gilts, were slaughtered at four weights (85, 92, 103 and 112 kg) to determine the effect of body weight at slaughter on the physical and chemical composition of the carcass. The right side was dissected into meat (including intra- and intermuscular fat), separable fat and bone which were subsequently analyzed for moisture, protein (N × 6.25), ether extract and ash. Sex did not influence (P < 0.05) carcass composition at any of the four slaughter weights. Increasing slaughter weight did not markedly alter the meat percentage of the carcass side but decreased the percentage of bone (P < 0.01). A trend toward an increasing percentage of separable fat was confirmed by the use of the allometric function Y = aXb. The effect of slaughter weight was more pronounced on the chemical than on the physical composition of the carcass side especially with respect to protein percentage. The chemical compositions of the meat, separable fat and bone were also determined. The protein percentage of each of the three physically separable components of the carcass side decreased (P < 0.01) with increasing slaughter weight. The partitioning of the chemically determined components among meat, separable fat and bone was not influenced by sex or by slaughter weight. Key words: Carcass composition, swine, sex, slaughter weight

An evaluation of the Hennessy and Chong Fat Depth Indicator, and the Ulster Probe, for use in pig carcass classification and grading

1981 ◽  
Vol 33 (3) ◽  
pp. 319-324 ◽  
Author(s):  
A. J. Kempster ◽  
J. P. Chadwick ◽  
D. W. Jones ◽  
A. Cuthbertson
Keyword(s):  
Standard Deviation ◽  
Multiple Regression ◽  
Lumbar Vertebrae ◽  
Optical Probe ◽  
Carcass Weight ◽  
Residual Standard Deviation ◽  
Fat Thickness ◽  
Prediction Residual ◽  
Thickness Measurements ◽  
Cut Surface

ABSTRACTThe Hennessy and Chong Fat Depth Indicator and the Ulster Probe automatic recording instruments developed for measuring fat thickness were tested against the optical probe for use in pig carcass classification and grading.Fat thickness measurements were taken using each probe 60 mm from the dorsal mid-line over the m. longissimus at the positions of the 3rd/4th lumbar vertebrae, 3rd/4th last ribs and last rib on a total of 110 hot carcasses covering the range of market weights in Great Britain. The standard deviation of carcass lean proportion at equal carcass weight was 35·4 g/kg.The instruments differed little in the precision of carcass lean proportion prediction: residual standard deviation (g/kg) for the multiple regression with carcass weight and the best individual fat measurement for each probe were: last rib optical probe, 22·1; last rib Ulster Probe, 22·7; and 3rd/4th last rib Fat Depth Indicator, 21/6. Residual standard deviation (g/kg) for carcass lean proportion prediction from carcass weight and all three fat measurements in multiple regression were 21·3 optical probe, 21·3 Ulster Probe and 201 Fat Depth Indicator.Similar mean fat measurements were obtained from the optical probe and Fat Depth Indicator, and for these instruments, but to a lesser extent for the Ulster Probe, the regression relationships with each other and with fat thickness measurements taken on the cut surface of the cold carcass were also similar.The differences recorded in precision are unlikely to be sufficiently important to influence the choice of one probe rather than another.

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