Prediction of lean content in the carcasses of beef cattle. II. From measurements of specific cuts

1992 ◽  
Vol 72 (3) ◽  
pp. 517-524 ◽  
Author(s):  
L. O. Fan ◽  
J. W. Wilton ◽  
W. R. Usborne ◽  
I. McMillan
Keyword(s):  
Beef Cattle ◽  
Key Words ◽  
Stepwise Regression ◽  
Important Predictor ◽  
Carcass Weight ◽  
Backfat Thickness ◽  
Prediction Equations ◽  
Beef Carcasses ◽  
Lean Weight ◽  
Carcass Cuts

Carcass data on 304 steers and 320 heifers from seven breed of dam groups were analyzed to test equations for predicting weight and proportion of lean content in beef carcasses from measurements of specific cuts. All dams were bred to Angus sires for first calving and to a Simmental sire for second and third calvings. Cattle by Angus sires were slaughtered at 10-mm backfat thickness evaluated ultrasonically; those by the Simmental sires at 7 mm. One side of each carcass was cut into eight cuts and separated into fat, lean and bone. Data were analyzed by multiple stepwise regression procedures. Prediction equations from each cut were obtained from the overall data and subpopulations by breed of sire, by sex and by breed of dam group. Cold-carcass weight accounted for the highest proportion of variation of lean weight in the side of the carcass, but it accounted for no more than 3% of the variation of proportion lean. Lean weight in hip and chuck, particularly in hip, was a most important predictor for estimating lean weight of the side. Total weights of each cut were also important predictors. Proportion lean in each cut alone was the strongest predictor of proportion lean in the carcass. Proportions of weights of cut in the carcass were also important predictors. Predictions of lean content (weight and proportion) in the carcass from dissected cuts of chuck and hip provided the most precise estimates. Average biases for breed of sire–degree of finish combinations, sex or breed of dam group were relatively small when an overall equation based on information from the hip was used. Key words: Beef, prediction of lean content, carcass, cuts, breed, sex

scholarly journals EFFECTS OF BREED OF SIRE AND BREED OF DAM OF COW ON CARCASS CHARACTERISTICS OF THREE-WAY CROSS BEEF CATTLE REARED AT TWO LOCATIONS

1983 ◽  
Vol 63 (4) ◽  
pp. 791-802 ◽  
Author(s):  
G. W. RAHNEFELD ◽  
H. T. FREDEEN ◽  
G. M. WEISS ◽  
J. A. NEWMAN ◽  
J. E. LAWSON
Keyword(s):  
Beef Cattle ◽  
Key Words ◽  
Carcass Characteristics ◽  
Carcass Weight ◽  
Cattle Breeds ◽  
Kidney Fat ◽  
Dressing Percentage ◽  
Carcass Cuts

Carcass characteristics of 3673 steers and heifers born over a 6-yr period 1973–1978 at Brandon, Manitoba (farm conditions) and Manyberries, Alberta (range conditions) were compared. Calves weaned at Manyberries were fed and evaluated at Lacombe. The progeny were out of 10 specific F1 crosses of dams mated to bulls of the Charolais (C), Simmental (S), Limousin (L) and Chianina (Chi) breeds. Dam crosses included the Hereford × Angus (HA) and crosses sired by C, S and L sires out of H, A and Shorthorn (N) dams. Breed of sire of dam effects indicated that progeny from S cross cows generally had the heaviest carcasses S = C > L, the greatest carcass weight per day of age S = C > L, the highest percentage of dissected bone of the round S > C > L and rib S > C = L, the highest proportions of brisket S > L > C and flank S > L = C, and carried more kidney fat (percent liveweight) S > C = L and average rib fat S > C = L. Progeny from Limousin and Charolais cross cows had the highest dressing percentage [Formula: see text] and rib eye area/100 kg carcass wieght L > C > S while those from Limousin cross cows had the highest proportion of long loin and the combined lean cuts (rib, round and long loin) a higher percentage of dissected lean in the round L > C > S and the highest lean-to-bone ratio L > C > S. Progeny from dams of Shorthorn breeding generally had the heaviest carcasses, the greatest carcass weight per day of age, the highest percentage kidney fat and at Brandon the greatest proportions of plate and brisket. Hereford cross dams consistently produced progeny with the highest percentage head H = A > N, hide [Formula: see text], feet H > A = N, percentage bone in the long loin [Formula: see text], round [Formula: see text], and rib [Formula: see text], and the highest percentage lean in the long loin H > N (Brandon) and chuck H > N (Brandon). The progeny from Angus cross dams carried the greatest average rib fat [Formula: see text], had the greatest rib eye area/100 kg carcass weight [Formula: see text], the highest percentage lean in the round [Formula: see text], and the highest lean to bone ratio A > H = N. Key words: Cattle, breeds, carcass, cuts, composition

BREED OF TERMINAL SIRE EFFECTS ON CARCASS CHARACTERISTICS OF THREE-WAY CROSS BEEF CATTLE REARED AT TWO LOCATIONS

1983 ◽  
Vol 63 (3) ◽  
pp. 523-549 ◽  
Author(s):  
G. W. RAHNEFELD ◽  
H. T. FREDEEN ◽  
G. M. WEISS ◽  
J. A. NEWMAN ◽  
J. E. LAWSON
Keyword(s):  
Beef Cattle ◽  
Key Words ◽  
Degrees Of Freedom ◽  
Carcass Characteristics ◽  
Carcass Weight ◽  
Paired Comparisons ◽  
Breed Differences ◽  
Terminal Sire ◽  
Sire Breed ◽  
Carcass Cuts

Carcass characteristics of 3673 steers and heifers born over a 6-yr period (1973–1978) at Brandon, Manitoba (farm conditions) and Manyberries, Alberta (range conditions) were compared. Calves weaned at Manyberries were fed and evaluated at Lacombe. The progeny produced were out of 10 specific F1 crosses of dams mated to bulls of the Charolais (C), Simmental (S), Limousin (L) and Chianina (Chi) breeds. Dam crosses included the Hereford × Angus (HA) and crosses sired by C, S and L sires out of H, A and Shorthorn (N) dams. Terminal sire breed differences in the paired comparisons involving progeny of the Chi (the comparisons with maximum degrees of freedom) indicated that their carcass weight per day of age averaged 1.1% greater than C, 3.6% greater than S and 6.4% greater than L at both locations [Formula: see text]. Simmental progeny had significantly heavier (P = 0.0001) hide weights as a percentage of liveweight and significantly lower (P = 0.0001) dressing percentages than the progeny from C, L and Chi sires. Limousin and Chi-sired progeny had the lowest percentage of hide weight and the highest dressing percentage. Limousin progeny averaged 5.2% greater rib eye area/wt (cm2/kg) than Chi progeny P = 0.0001). Chianina progeny had the lowest proportions (percent of hot carcass weight) of long loin, rib, brisket and flank and the highest proportions of round and the combined trait of rib, round and long loin (P < 0.05). Chianina progeny had the highest percentage of lean in the rib, chuck and long loin while L-sired progeny had the highest percentage lean in the round. Chianina progeny had the highest and L progeny the lowest percentage bone in the rib, chuck, round and long loin. Limousin progeny had the highest lean:bone ratios but least percent lean per day of age at the long loin and round. At both locations significant terminal sire breed by year interactions were observed for all traits. The interactions of breed of dam by year, by sex, and by breed of sire and the interaction of year by sex were nonsignificant. Key words: Cattle, breeds, carcass, cuts, composition

Prediction of lean content in the carcasses of beef cattle. I. From measurements of wholesale carcasses

1992 ◽  
Vol 72 (3) ◽  
pp. 507-516
Author(s):  
L. O. Fan ◽  
J. W. Wilton ◽  
W. R. Usborne ◽  
I. McMillan
Keyword(s):  
Beef Cattle ◽  
Key Words ◽  
Biceps Femoris ◽  
Longissimus Muscle ◽  
Physical Separation ◽  
Independent Variables ◽  
Indirect Measures ◽  
Beef Carcasses ◽  
Precision And Accuracy ◽  
Lean Weight

Carcass data on 304 steers and 320 heifers from seven breed of dam groups were analyzed to test equations designed to predict lean content as weight and proportion in beef carcasses from measurements of the wholesale carcasses. Measurements included cold-carcass weight (CW), average backfat (AB) thickness, longissimus muscle (LM), semimembranosus (SM), semitendinosus (ST) and biceps femoris (BF) muscle areas, hip weight, marbling and other quality scores as indirect measures of composition. Actual lean weights and proportions were obtained from physical separation of fat, lean and bone from one side of the carcass. Prediction equations were obtained from the overall data and subpopulations by breed of sire–degree of finish combination, by sex and by breed of dam group. For predicting lean weight in the carcass, CW, LM and AB were the most important predictors. Addition of hip weight, SM and ST improved both precision and accuracy. For predicting proportion lean in the carcass, the addition of hip percentage, SM and ST to CW, LM and AB improved precision. The overall equation including these six independent variables supplied precise estimates (r2 of 0.93–0.97) of lean weight with little bias (average biases of −0.54 to 0.41 kg) for all subpopulations. Important biases in predicting lean proportion were observed from some breed of dam groups, indicating that an equation derived from an overall population cannot be used without error for all subpopulations of breed of dam groups. Key words: Beef, carcass, prediction, lean content, breed, sex

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

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

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

1994 ◽  
Vol 74 (4) ◽  
pp. 621-632 ◽  
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

A survey of marbling fat in Canadian beef carcasses

1991 ◽  
Vol 71 (4) ◽  
pp. 987-991 ◽  
Author(s):  
S. D. M. Jones ◽  
A. K. W. Tong ◽  
S. Talbot
Keyword(s):  
Key Words ◽  
Carcass Weight ◽  
Point Scale ◽  
Marbling Score ◽  
Beef Carcasses ◽  
Fat Thickness ◽  
Beef Carcass

Marbling score was assessed in 20 437 Canadian beef carcasses on a 10-point scale (1 = very abundant, 10 = devoid) in six provinces during the period August to November 1989. Heifer carcasses had a lower marbling score (more marbling fat) than steer carcasses, and both had lower marbling scores (more marbling fat) than bull carcasses. Marbling increased as Canada grade changed from B1 to A1 and from A1 through to A4, indicating that marbling fat increased with carcass fatness. The regression of marbling score on carcass weight and carcass 12th rib fat thickness, although significant, showed that these traits only accounted for 0.5 and 6%, respectively, of the overall variation in marbling score. The overall distribution of marbling scores showed that 20.6% of carcasses had small or more marbling, 57.9% had slight marbling, 20.4% had traces of marbling and 1.1% were devoid of marbling. Key words: Beef, carcass, marbling, survey

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

REGIONAL CHARACTERISTICS OF HOG CARCASSES IN CANADA: A SURVEY CONDUCTED IN THE SPRING OF 1981

1983 ◽  
Vol 63 (3) ◽  
pp. 551-561
Author(s):  
A. FORTIN ◽  
V. E. HOSKINS ◽  
D. W. SIM
Keyword(s):  
Key Words ◽  
Relative Frequency ◽  
Regional Differences ◽  
Carcass Characteristics ◽  
Gluteus Medius ◽  
Carcass Weight ◽  
Backfat Thickness ◽  
Regional Characteristics ◽  
Average Index ◽  
Prairie Provinces

During the spring of 1981, 12 064 hog carcasses were randomly selected from the commercial kill of major abattoirs located within each of the major hog producing regions of Canada, namely the Maritimes, Quebec, Ontario, Manitoba, Saskatchewan and Alberta. Under abattoir conditions, warm carcass weight, maximum backfat thickness at the shoulder and at the loin, minimum backfat thickness over them. gluteus medius and the sum of maximum backfat thickness at the shoulder and loin were recorded for each carcass. Regional differences in the relative frequencies of carcasses in the weight and fat classes were observed. In the eastern provinces (Maritimes, Quebec and Ontario) slightly more than 25% of the sampled carcasses weighed between 81.5 ann 90.5 kg, whereas in the prairie provinces (Manitoba, Saskatchewan and Alberta) this percentage was reduced to 17.3—19.5%. Carcasses less than 72.5 kg represented a higher percentage (28.2–31.4%) in the latter region compared to a range of 16.3–18.3% in the eastern provinces. The data indicated that Manitoba produced proportionally the least of the 'fat carcasses' (fat classes 8–16) and the most of the 'average carcasses' (fat classes 5–7) followed by the Maritimes, Ontario, Quebec, Saskatchewan and Alberta. Despite finding proportionally more carcasses weighing less than 72.5 kg in Alberta and Saskatchewan, the relative frequency of 'fat carcasses' was higher than in any other province or region. The average index as determined under both the 1979 and 1982 grading regulations varied from region to region, with the lowest in Alberta and the highest in Manitoba. However, the effect of the latest revision of the grading regulations on regional average indices was minimal. Key words: Hog, carcass characteristics, 1981, Canada, region, grading

The effect of castration age, method and implant regime on growth and carcass traits of male beef cattle

1991 ◽  
Vol 71 (2) ◽  
pp. 301-309 ◽  
Author(s):  
R. D. H. Cohen ◽  
B. D. King ◽  
H. H. Nicholson ◽  
E. D. Janzen
Keyword(s):  
Beef Cattle ◽  
Key Words ◽  
Carcass Traits ◽  
Carcass Characteristics ◽  
Carcass Weight ◽  
Feedlot Performance ◽  
Weaning Weight ◽  
Growing Period

In 1984–1985 and 1985–1986 groups of 136 and 127 male calves were used to assess the effects of multiple implants (Ralgro and Steeroid), castration time (early and late) and castration method (surgical and chemical) on growth to weaning and feedlot performance and carcass characteristics. Ralgro increased calf rate of gain to weaning (P < 0.05) and adjusted weaning weight (P < 0.01) but did not affect rate of gain during the feedlot period. Although Ralgro increased (P < 0.001) weight at slaughter, it took longer (P < 0.05) for implanted cattle to reach Canada A1 than unimplanted cattle. Steeroid did not affect rate of gain to weaning but did increase (P < 0.05) adjusted weaning weight. Steeroid increased (P < 0.05) rate of gain relative to unimplanted cattle during the growing period in the feedlot and cattle implanted four times from birth to slaughter gained more (P < 0.05) than cattle implanted twice (birth and weaning). For the entire feedlot period, bulls receiving Steeroid gained faster (P < 0.05) than unimplanted bulls with no difference (P > 0.05) between implant groups (two or four implants). Ralgro implants increased (P < 0.05) carcass weight, rib-eye area and cutability while Steeroid increased (P < 0.05) only carcass weight. However, when rib-eye area was adjusted for carcass weight, the effect of Ralgro was not significant (P > 0.05). Bulls had greater (P < 0.05) shipping weight, carcass weight, rib-eye area, dressing percent and cutability than steers. Age at castration (early or late) had no effect on feedlot performance or carcass traits while method of castration (surgical or chemical) had some effects (P < 0.05) on ADG, liveweight, carcass weight and rib-eye area. Key words: Castration, Ralgro, Steeroid, beef, growth, carcass

Effects of backfat thickness and carcass weight on the chemical composition and quality of the meat from culled sows

1995 ◽  
Vol 75 (2) ◽  
pp. 191-196 ◽  
Author(s):  
N. N. Aziz ◽  
R. O. Ball
Keyword(s):  
Chemical Composition ◽  
Key Words ◽  
Water Content ◽  
Carcass Weight ◽  
Backfat Thickness ◽  
Drip Loss ◽  
Depth Probe ◽  
Electronic Probe ◽  
Chemical Water

A total of 204 sows, ranging in carcass weight from 73 to 279 kg and backfat thickness from 6.5 to 67.6 mm, were slaughtered and separated into four WC from < 119.9 kg to > 200 kg carcass weight in 40 kg increments and four FC from < 13.9 mm to > 32 mm backfat depth (probe fat) in 9-mm increments. Depth of fat (probe fat) and lean (probe lean) was measured between the 3rd and 4th last ribs 7 cm from the midline using an electronic probe. The left side was cut into four primals: shoulder, loin, ham and belly. All primals, except belly, were separated into lean, fat and bone. This dissected side lean, for 90 sows across WC and FC, was analyzed for protein, lipid, water and ash. Colour of LT and BF and drip loss of the loin muscle were also determined. As WC and FC increased, the proportion of lipid increased by 57.1% (P = 0.531) and 258.5% (P = 0.001), respectively. Water content of dissected lean decreased by 5.1% (P = 0.782) and 6.3% (P = 0.001) as WC and FC increased, respectively. Carcass weight and probe fat were significantly correlated with lipid percentage (r = 0.51 and 0.60, respectively) and chemical water percentage (r = −0.50 and −0.55, respectively) in side lean. As WC increased, both LT and BF became significantly darker. As FC increased, BF muscle became more yellow (P = 0.058). Drip loss was significantly associated with L* (r = 0.61) and b* (r = 0.63) values. The changes in the chemical composition of the separable lean were primarily a function of carcass fatness, whereas the brightness of the LT and BF were mainly influenced by WC. Key words: Sows, chemical composition, protein, meat colour, backfat depth

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