New Zealand Journal of Agricultural Research abstracts
Use of carcass density for determining carcass composition in beef cattle
E. R. JOHNSON
The University of Queensland
School of Veterinary Science and Animal
Production
P. O. Box 125
Kenmore, Qld 4069, Australia
D. C. CHANT
University of Essex
Department of Mathematics
Colchester CO4 35Q, United Kingdom
Abstract A study of 38 beef sides (total dissected fat
16.5%-33.0%) showed that densities of forequarter, hindquarter, and side, each
predicted percentage carcass components with less accuracy than 12th rib fat
thickness. Hot carcass weight added to density of side improved the predictions
of fat and bone only slightly (standard errors of estimate of 3.45% and 0.99%,
respectively) over density of side alone. Density of primal cuts or
combinations of primal cuts predicted carcass composition with lower standard
errors of estimate than any of the above covariates.
The addition of fat thickness at the 12th rib and carcass weight to the most
accurate density measurements (loin and rump) did not significantly improve the
prediction of any carcass component.
Hot carcass weight was not related to the density of any carcass part. Side
fat percentage was related to the density of all carcass parts except shin, and
covariance analysis showed that breed effects remained in forequarter, side,
and rump. Density of hindquarter, loin, and topside were free from breed
effects.
Density of side alone, or together with hot carcass weight, did not predict
carcass composition with sufficient accuracy to be considered valuable for
commercial adaptation.
Keywords beef; density; prediction; carcass composition
New Zealand Journal of Agricultural Research, 1998, Vol. 41: 325-333
0028-8233/98/4103-0325 $7.00/0 (c) The Royal Society of New Zealand
1998
PDF file of entire paper: medium quality (714K); (scanned from paper original: notes about this process)
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