scholarly journals Characterisation of carcass composition and meat quality of male suckling buffalo calves kept on natural grassland

2014 ◽  
Vol 56 (1) ◽  
pp. 1060-1065
Author(s):  
G. Holló ◽  
B. Barna ◽  
K. Nuernberg
Keyword(s):  
Meat Quality ◽  
Live Weight ◽  
Quality Parameters ◽  
Carcass Composition ◽  
Longissimus Muscle ◽  
Buffalo Calves ◽  
Natural Pasture ◽  
Natural Grassland ◽  
Intramuscular Fat Content

Abstract. The aim of this observational study (field experiment) was to evaluate carcass composition and meat quality of male suckling buffalo calves. The animals were born between June and September 2011 and were kept on natural pasture in a cow/calf herd. From the end of November 2011, the suckling calves were fed only roughage as feed supplement in a feedlot until slaughter. For a generalised characterisation, the basic statistics of 18 male calves were calculated. The animals were slaughtered at an average live weight of 196.0 kg. Growth, live weight development and most carcass traits varied substantially between individual calves. The 12th rib muscle composition measured by computer tomography indicated comparable meat contents as evaluated by manual dissection of the carcass. Meat quality parameters (pH and colour) and the nutrient composition (protein, fat, ash) of longissimus muscle samples of calves were relatively similar. The intramuscular fat content of longissimus muscle was low, but shows a high variation between 0.3–1.1 %.

An evaluation of beef carcass quality 1. The influence of cereal feeding on the growth and carcass quality of Friesian steers

1972 ◽  
Vol 15 (3) ◽  
pp. 215-227 ◽  
Author(s):  
C. E. Hinks ◽  
J. H. D. Prescott
Keyword(s):  
Meat Quality ◽  
Live Weight ◽  
Carcass Composition ◽  
Factorial Experiment ◽  
Carcass Quality ◽  
Grazing Cattle ◽  
Weight Gains ◽  
Second Period ◽  
Tasting Panel

SUMMARYTwenty-four Friesian steers, initially 5 months of age, were involved in a 2 × 2 factorial experiment which spanned grazing and silage feeding periods of 22 weeks' duration. In the first period, cattle were stocked at a uniformly high density, with half of the group being fed 1·25 kg/head per day of supplementary barley. In the second period, the cattle were subdivided into four groups and fed varying levels of barley with silage. Finally all the animals received 3·65 kg/head per day of barley. Replicates of the four treatments were slaughtered at random after 5 to 11 weeks on this treatment. Whilst supplementary cereal feeding significantly increased the live-weight gains of steers at grass by 11%, this live-weight advantage was offset by their slower gains in the final weeks before slaughter. Feeding cereals to grazing cattle had little effect on carcass composition or the proportions of carcass joints, but their beef was considered, by a tasting panel, to be more tender than the meat from the control steers.Increasing the level of barley fed with silage only increased live-weight gains by 2%, and had little effect on carcass or meat quality.

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.

Comparison of 2 growth patterns during the growing period in fattening bulls. 3. slaughter characteristics, carcass composition and meat quality

1993 ◽  
Vol 1993 ◽  
pp. 217-217
Author(s):  
A. Clinquart ◽  
C. Van Eenaeme ◽  
T. Van Vooren ◽  
J. Van Hoof ◽  
L. Istasse
Keyword(s):  
Meat Quality ◽  
Food Restriction ◽  
Early Stage ◽  
Average Daily Gain ◽  
Live Weight ◽  
Growth Patterns ◽  
Carcass Composition ◽  
Growing Period ◽  
Daily Gain

The degree to which growth patterns are modified after a period of food restriction affects the compositional changes of the carcasses(Carstens et al., 1992), furthermore, the growth rate has a direct effect on the physical properties of meat (Fishell et al., 1985). The objective of this experiment was to evaluate the effects of a severe food restriction at a early stage of maturity on the slaughter characteristics and meat quality of Belgian Blue bulls.Twelve Belgian Blue bulls (dual purpose type) weighing 233 kg were offered two different planes of nutrition during the growing period. Six bulls (Group-) received a restricted diet so that their average daily gain was 0.34 kg/d (Group+) during 202 days. By contrast six other bulls were given a more conventional growing diet and their average daily gain was 1.13 kg/d. Both Groups were fattened with similar diet and slaughtered when the live weight was close to 600 kg. Carcass weight was measured and killing-out proportion calculated, the composition of the carcass was estimated after dissection of ribs 7, 8, 9 removed 48 h post-mortem.

scholarly journals Growth and Meat Quality of Prestice Black-Pied and (Landrace × Large White) × Duroc Pigs

2018 ◽  
Vol 66 (3) ◽  
pp. 701-705 ◽  
Author(s):  
Pavel Nevrkla ◽  
Eva Václavková ◽  
Pavel Horký ◽  
Vendula Kamanová ◽  
Zdeněk Hadaš ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Parameters ◽  
Meat Production ◽  
Drip Loss ◽  
Large White ◽  
Hybrid Combination ◽  
Native Breed ◽  
Meat Content ◽  
Intramuscular Fat Content

The objective of the performed experiment was to evaluate growth performance and selected carcass traits and meat quality parameters in pigs of a native Czech breed Prestice Black-Pied pig (PB) and a commercial hybrid (H) used for meat production. The observation included 40 pigs, 20 pigs of the native breed PB and 20 pigs of the hybrid combination. The PB piglets showed higher (P ≤ 0.05) birth weight than the H piglets. The lifetime weight gain was higher (P ≤ 0.01) in the H pigs than in the PB pigs. The results also showed higher (P ≤ 0.01) backfat thickness in the PB breed than in the H pigs. Lean meat content was higher (P ≤ 0.01) in the hybrid pigs than in the PB breed. Higher (P ≤ 0.01) values of intramuscular fat content were found in the PB pigs than in the H pigs. Drip loss value was higher (P ≤ 0.01) in the H pigs by 1.3 % than in the PB pigs. The PB pigs showed more favourable (P ≤ 0.05) values of pH45,24 in comparison with the hybrid pigs.

scholarly journals Effects of Supplementing Crude Glycerin in Concentrated Diet and Castration on Carcass Characteristics and Meat Quality of Thai Native x Anglo Nubian Goats

2017 ◽  
Vol 16 (7) ◽  
pp. 477-486
Author(s):  
Anneke ANNEKE ◽  
Chaiyawan WATTANACHANT ◽  
Saowakon WATTANACHANT
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Live Weight ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Crude Glycerin ◽  
Fat Percentage ◽  
Intact Male ◽  
Randomized Design

The effects of feeding concentrate diet containing crude glycerin supplementation and castration on carcass composition and meat quality of Thai Native x Anglo-Nubian (TN-AN) goats were investigated. Twenty TN-AN goats at the age of 12 months old with 24.75±1.33 kg initial live weight were allotted into a 2x2 factorial arrangement in completely randomized design when factor A was assigned for sexes (intact and castrated male) and factor B was assigned for 2 types of concentrate diet (control diet and diet supplemented with 10 % crude glycerin). Goats were intensively raised in individual pens with ad libitum water and Atratum grass (Paspalum atratum), while 2 % of concentrate diets was provided. After 90 days of feeding, 3 goats from each treatment combination were randomly sampled and sacrificed for further examination. From the study, castrated male goats had significantly higher slaughter and carcass weight, carcass fat percentage and chemical fat percentage than those of the intact males (P < 0.01). In addition, muscle from castrated male goats was more tender and lighter in color as compared with intact male goats (P < 0.01). Goats receiving a diet with extra glycerin had significantly higher weight at slaughter, warm carcass weight, carcass fat, and chemical fat percentages than those on the control diet. Therefore, it could be concluded that feeding goats with a diet of 10 % supplementary glycerin and castration could lead to better slaughter and warm weight, whereas a higher fat content in the carcass and muscle are observed.

scholarly journals Slaughter Characteristics of Feedlot-Finished Premium South African Lamb: Effects of Sex and Breed Type

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 648 ◽  
Author(s):  
Daniël André Van der Merwe ◽  
Tertius Swanepoel Brand ◽  
Louwrens Christiaan Hoffman
Keyword(s):  
South African ◽  
Meat Quality ◽  
Crude Protein ◽  
Live Weight ◽  
Carcass Composition ◽  
Frame Size ◽  
Dual Purpose ◽  
Ewe Lambs ◽  
Early Maturing

This study compared the carcass characteristics of ram and ewe lambs from South African wool, dual-purpose, meat, and fat-tailed sheep types, reared to produce premium lamb carcasses. The lambs were reared on a feedlot diet (10.41 MJ ME/kg feed and 19.06% crude protein) from weaning (30 kg live weight) until they attained a back-fat depth of ~4 mm, measured using ultrasound. After slaughter, the carcasses were assessed for retail cut yields, composition, and physical meat quality. Later, maturing lambs attained heavier carcass weights than early maturing breeds (~20.7 kg vs. 16.9 kg, respectively; p ≤ 0.05), and differences in carcass composition and retail cut yields were ascribed to differences in the frame size and pattern of fat deposition of the respective breeds. Small differences in physical meat quality were observed, with meat from Dormer and Namaqua lambs having notably higher shear-force values (~46 N) than that from Meatmaster carcasses (~34 N). These differences though are expected to have little influence on the perceived quality of the meat.

THE EFFECT OF RACTOPAMINE ON PERFORMANCE, CARCASS COMPOSITION AND MEAT QUALITY OF FINISHING PIGS

1990 ◽  
Vol 70 (3) ◽  
pp. 943-952 ◽  
Author(s):  
J. L. AALHUS ◽  
S. D. M. JONES ◽  
A. L. SCHAEFER ◽  
A. K. W. TONG ◽  
W. M. ROBERTSON ◽  
...  
Keyword(s):  
Meat Quality ◽  
Feed Efficiency ◽  
Carcass Composition ◽  
Finishing Pigs ◽  
Fat Depots ◽  
Commercial Grower ◽  
Fat Reduction ◽  
Ad Libitum ◽  
Intramuscular Fat Content

One hundred and twenty-eight purebred Lacombe pigs (equal numbers of barrows and gilts) were assigned to one of four treatments at 64 kg and fed a commercial grower-finisher diet ad libitum to which ractopamine (RAC) was incorporated (0 mg kg−1, 10 mg kg−1, 15 mg kg−1, or 20 mg kg−1). Pigs were slaughtered at 100 kg. RAC had no significant effect on growth rate, feed intake, feed efficiency or on days on feed. Predicted lean content obtained by the Hennessy Grade Probe regression equation (from fat and muscle depth) increased by 0.3%, 0.7% and 0.9%, respectively (P = 0.009) as RAC was added to the diet at 10, 15 and 20 mg kg−. Dissected lean yield, as measured by separation of four primal cuts into lean, bone and fat depots, increased by 1.9%, 2.3% and 3.2%, respectively (P = 0.001) for the same levels of RAC. Greatest muscle increases were found in the ham (10.7%). There was a clear anterior to posterior gradient for fat reduction in both the subcutaneous (Picnic 13.4%, Butt 13.5%, Loin 10.7%, Ham 8.2%) and intermuscular (Picnic 16.2%, Butt 13.7%, Loin 8.8%, Ham 5.3%) fat depots. RAC increased intramuscular fat content (P = 0.009), expressible juice (P = 0.001), shear value (P = 0.011) and decreased fat hardness (P = 0.026). Based on the results of this study, RAC would be expected to have minor effects on swine growth performance and meat quality, but would increase the lean content of the carcass. Key words: Swine, ractopamine, carcass composition, meat quality

scholarly journals Evaluation of Caponization on Growth and Meat Quality Parameters of Dual-Purpose Chicken

2018 ◽  
Vol 6 (4) ◽  
pp. 339-343
Author(s):  
Tulasi Prasad Paudel ◽  
Bishwas Poudel ◽  
Damodar Neupane
Keyword(s):  
Meat Quality ◽  
New Hampshire ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Carcass Composition ◽  
Carcass Quality ◽  
High Quality ◽  
Dual Purpose ◽  
Mineral Profile

Caponization is a surgical technique that alters the sexual maturation of male chickens and improves quality characteristics of carcass and meat. The present experiment was conducted in order to evaluate the effects of caponization on body weight, carcass composition and meat quality of dual purpose chicken. A total of 48 dual-purpose breeds of Chicken, namely New Hampshire (NH) and Black Australorp (BA) were examined in a 2 × 2 factorial design each treatment having twelve birds till the age of 32 weeks. The results showed that the growth rate up until the age of 20 are not significant statistically which became significant afterwards (p<0.01). Likewise, some desirable changes in body morphology, carcass quality (p<0.05) and dressing out recovery were also observed. The hedonic ranking test also inferred that the meat from capons are liked by consumers highly significantly (p<0.01). The results of this study indicate that the caponized chicken can be used as a valuable material for production of high quality meat. Based on the overall results patterns and indication of this study, a more detailed study to minutely study the fatty acid, amino acid and mineral profile along with evaluation of the proper age at which caponization can bring about the most desirable changes should be lined up. Int. J. Appl. Sci. Biotechnol. Vol 6(4): 339-343

scholarly journals 194 Carcass and Meat Quality of Pasture-raised Lamb and Goat

2020 ◽  
Vol 98 (Supplement_2) ◽  
pp. 67-67
Author(s):  
Jung Lee
Keyword(s):  
Meat Quality ◽  
Energy Levels ◽  
Small Ruminants ◽  
Live Weight ◽  
High Energy ◽  
Carcass Composition ◽  
Meat Production ◽  
Sheep And Goats ◽  
Feeding Systems

Abstract Various trials have been proceeded to develop forage feeding systems that meet nutritional requirements for meat producing sheep and goats under the SCC-81 project: Sustainable Small Ruminant Production in the Southeastern United States. Small ruminants are fed most of their required nutrients from forages to increase the profit to the livestock producers. However, pasture-based production systems have a limitation because of seasonal variation of nutrient contents in pastures. This often means pasture alone does not always provide adequate nutrition for fast growing animals. Furthermore, different forms and energy levels of diets influence carcass composition and meat properties in food animals. Meat animal carcasses vary in composition through genetic, nutritional, and environmental factors. In general, dressing percentages of sheep and goats ranged from around 40% to 60%, and their shoulder and leg cuts represent more than half of their entire carcass weight. Pasture-based systems of meat production have sustained low live weight gains relative to those achieved with intensive grain-based systems. Subsequently, sheep and goats finished at pasture have produced lighter carcasses with a low fat content, which is rich in beneficial fatty acids such as alpha-linolenic and conjugated linoleic acids. Meat-producing sheep and goats with high-energy intake generally increased the juiciness, tenderness, and texture of their meat, but the consumer acceptability was lower because of higher content of fat in their meat than those from sheep and goats finished on forage diets. A brief overview of the recent works in the SCC-81 project will be presented in order to illustrate the impacts of newly developed forage feeding systems on carcass characteristics and meat quality of sheep and goats.

scholarly journals Schlachtkörperzusammensetzung und Gewebebeschaffenheit von schweren Schweinen – II. Mitteilung: Merkmale der Fleisch- und Fettqualität

2006 ◽  
Vol 49 (3) ◽  
pp. 279-292 ◽  
Author(s):  
K. Fischer ◽  
J. P. Lindner ◽  
M. Judas ◽  
R. Höreth
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Shear Force ◽  
Live Weight ◽  
Weight Class ◽  
Fat Quality ◽  
Ph Values ◽  
Intramuscular Fat Content

Abstract. Title of the paper: Carcass and meat quality of heavy pigs. II. Characteristics of meat and fat quality The aim of the 2nd part of the study was to present the shifts concerning the meat quality in various important muscles and the fatty acid profile in the backfat associated with a prolonged fattening. In total, 63 male castrates and 60 females (Piétrain-NN*German Landrace) were randomized to three groups with different live weights at slaughter (110, 135, 160 kg). The pH values, measured at different points in time, were not influenced by the live weight class. However, electrical conductivity as well as drip loss traits of the M. longissimus dorsi increased slightly in the upper weight class, whereas the cooking loss declined marginally. With increasing live weight there was in general a small tendency to a darker meat and a clear enhancement of the a* values, based upon higher pigment concentrations. Moreover, the water content diminished slightly, whereas the intramuscular fat content did not rise significantly within the same sex. Compared with 110 kg live weight, the collagen content and the percentage of soluble collagen decreased at 160 kg live weight whereas shear force values remained unaffected. In the sensory evaluation, pork chops of the 135 kg class received numerically the best and those of the 160 kg the worst ratings, but the differences were small and only exceptionally significant. Considering the fatty acid profile in the course of a prolonged fattening, there is a shift to smaller proportion of polyenic fatty acids in favour of oleic and palmitic acid.

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