Author: Leon Edwin OrmePublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 380
Book Description
Methods for Estimating Carcass Characteristics in Beef
Author: Leon Edwin OrmePublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 380
Book Description
Designing Foods
Author: National Research CouncilPublisher: National Academies Press
ISBN: 0309037956
Category : Medical
Languages : en
Pages : 384
Book Description
This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Estimation of Carcass Characteristics in Young Beef Cattle
Author: Estimation of Carcass Characteristics in Young Beef Cattle
Author: Hilkka RuohomäkiUnderstanding and Improving Beef Cattle Carcass Quality
Author: Publisher: UCANR Publications
ISBN: 1601073097
Category :
Languages : en
Pages : 23
Book Description
Carcass attributes are figuring more into the cow-calf manager's decision-making process and yielding financial rewards. Learn what carcass information means and how it can be used it to improve beef quality.
Criteria and Methods for Assessment of Carcass and Meat Characteristics in Beef Production Experiments
Author: A. V. FisherQuality and Grading of Carcasses of Meat Animals
Author: S. Morgan JonesPublisher: CRC Press
ISBN: 1000141659
Category : Technology & Engineering
Languages : en
Pages : 246
Book Description
Three main factors affect the quality and composition of meat in farm animals. Production conditions determine the composition of the meat, while marketing and postmortem periods have a major bearing on the visual appearance and ultimate eating experience for the consumer. It is often difficult to compare research results from different countries since meat quality is assessed by a wide variety of procedures. Quality and Grading of Carcasses of Meat Animals reviews the development of commercial grading or classification schemes on a world-wide basis, and it provides a broad outline of the most common subjective and objective procedures for the assessment of meat quality. The book provides reviews on: Ante- and post-mortem effects on meat quality Reducing fatness in meat animals Prediction of carcass composition and meat quality World carcass and grading systems Electronic identification of animals
Estimation of the Composition of Beef Carcasses and Cuts
Author: O. G. HankinsPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 20
Book Description
The Use of Ultrasonic Techniques in Estimating Carcass Traits in Live Beef Animals
Author: Donald WidemanInheritance and Interrelations of Live Performance and Carcass Characteristics in Beef Cattle
Author: Robert B. ChurchPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 0
Book Description
An investigation was undertaken to evaluate live performance, carcass characteristics and meat quality traits of 183 progeny test steers sired by 10 Hereford, 3 Charolais, 1 Holstein and 1 Angus sires and from grade Hereford dams. An additional group of 10 steers were Hereford sired, from Holstein X Hereford dams. Disproportionate data necessitated an analysis of variance using a nested or hierarchial classification. Components of variance were estimated for groups (feeding method, ranch and breed), sires within groups and progeny within sires. Heritabilities were calculated from paternal half sib correlations. Intercorrelations among 42 performance and carcass traits were calculated. Sire variance and heritability estimates were high for feedlot average daily gain (ADG) for the calves which were fed to market condition rapidly (fed-calf program) but were low for those carried on a lower plane of nutrition for 174 days followed by full feeding to market condition (fed-yearling program). High heritabilities were obtained for lifetime average daily gain (LADG) under both programs and would therefore seem to be a more useful measure of gainability than feedlot ADG. Dressing per cent and per cent kidney fat showed significant sire differences with heritability estimates of 78 per cent and 45 per cent respectively. Measures of fat cover over the rib-eye had low heritabilities which were probably influenced by marketing at an appraised constant finish. Fat cover per cwt. had a higher heritability at 46 per cent and would therefore be a preferred measure for progeny testing purposes. With a heritability of 89 per cent, rib-eye area per cwt. was superior to rib-eye area, rib-eye depth and per cent separable lean in a rib core, for detecting sire progeny differences in leanness. Rib-eye depth proved to be of no value in this regard. No significant group or sire within group differences were obtained for retail yield although the heritability estimate was 29 per cent for this trait. Marketing at an appraised constant finish may have masked sire differences for this measure. Sire progeny groups did not differ in ether extract of longissimus dorsi muscle, a measure of marbling. Sire progeny group differences were easily detected for tenderness of the longissimus dorsi muscle. A similar result was obtained for muscle fiber diameter. Average fat cover was the best individual predictor of retail yield accounting for 29 per cent of its variation. Estimating yield by the U.S.D.A. formula of Murphey et al. (1960) was no more accurate as a predictor than fat cover alone. Other possible predictors of retail yield along with their coefficients of determination were; per cent trimmed chuck (17 per cent), per cent trimmed round (15 per cent), per cent separable lean in a rib core (11 per cent) and rib-eye area per cwt. (6 per cent). No significant relationships were found between measures of gain and retail yield or measures of quality and retail yield.