Carcass characteristics of Neuquén Criollo kids in Patagonia region, Argentina

Carcass characteristics of 336 kids from the Neuquén Criollo breed were evaluated. Two categories were taken into account: three months and 5 to 7 months kids. Live weight, carcass weights, measurement and indexes of 304 kids were calculated in a study done in a commercial slaughterhouse located in Chos Malal town. Thirty two carcass left sides were dissected into the major components: muscle, bone, fat and remaining tissues. Three months kids were compared with 5 to 7 months kids. The slaughter live weight of the former was 16.3kg and the latter was 22.4kg. Cold carcass weight and dressing percentage differed significantly (p<0.001) between age categories. Three months kids had a higher percentage of bones (26.8 vs. 21.7%; p<0.001) and a lower percentage of fat (10.8 vs. 15%; p<0.01) than those at 5-7 months, but both had similar percentages of muscle (56.4 vs. 57%; p=NS). There were significant differences in the percentages of primal carcass cuts: hind leg (32 vs. 34%; p<0.001), shoulder (22 vs. 20%; p<0.001) and neck, (10 vs. 8%; p<0.01) for three months vs. 5-7 months old kids, respectively.     

Meat production characteristics of Egyptian Baladi and Angora goats

Fifteen Baladi and 20 Angora intact males raised together from birth until 8 months of age were grown on a commercial concentrate mixture fed at the rate of 0·6 kg/head/day with chopped wheat straw fed at 0·5 kg/head/day for 14 weeks. Body measurements were taken before slaughter and carcass measurements and offal weights after it. The right sides of all carcasses were dissected into cuts, weighed and deboned. Fat was separated from the 9-10-11 rib joints and estimated. The two breeds did not significantly differ in birth weight, weaning weight, carcass weight, dressing percentage, most body measurements, all carcass measurements and most offal weights. Sigmificant differences were only found in body length, height at withers, weights of spleen and kidney fat. However, the Baladi had significant heavier loin and shoulder (P < 0·05) and breast and flank (P < 0·05) than the Angora which had heavier legs (P < 0·05). The carcasses of the two breeds had very similar percentage of edible meat (68·38 versus 68·65), lean (57·47 versus 57·38) and fat in the rib joint (10·91 versus 11·27).     

Studies on the Criollo goat of Northern Mexico: Part 1 - The effects of body weight on body components and carcass development

Male Criollo castrate goats were reared on natural rangeland and also given some concentrate supplementation. They were slaughtered in groups of ten at 8, 12, 16 and 24 kg live weight. At slaughter the weights of body components were recorded and also carcass measurements and joint weights on the chilled left half of each carcass, which was then completely dissected into lean, fat and bone tissues. With increasing slaughter weight the proportion of internal body components minus gut contents, increased relative to the external components. In some of the goats from the higher slaughter weight groups the gut contents formed up to 26% of the total live weight. The dressing percentage based on empty body weight did not show an appreciable increase with increasing slaughter weight. The lean proportion in the carcass rose from 56% of the carcass weight in the 8 kg group to about 68% in the 24 kg group. The proportion of fat in the carcasses did not show any increase with increasing slaughter weight. The results indicate that, in terms of yield of lean meat and also edible offal, it is better not to slaughter castrate male Criollo goats before 24 kg live weight.     

Carcass characteristics of Criollo Cordobés kid goats under an extensive management system: Effects of gender and liveweight at slaughter

Thirty males and thirty females suckling Criollo Cordobes kid goats of approximately 60 to 90 days old were used in this study. Kids were slaughtered at < 9.5 kg, > 9.5 < 11 kg and > 11 kg of empty body weight. The carcasses showed a medium conformation index. The meat and fat colour, and internal subcutaneous fatness were mainly scored as either pink, cream, slight and low-medium, respectively. The shoulder comprised 66–67% muscle, 24–27% bone and 4–6% fat. The slaughter weight had significant effects on the following characteristics: dressing yield, carcass measures and indices, subcutaneous fatness, meat colour, and muscle/fat ratio. The effect of gender was smaller: the female kids presented the highest fatness values for all parameters studied. Also, these animas displayed the lowest percentage of joints of extra class. The meat of female kids contained significantly less muscle and bone and a higher proportion of fat than that of male kids.     

The effect of increasing carcass weight of finishing boars and gilts on joint composition and meat quality

Two hundred and eighty-eight crossbred (3/4 Landrace × 1/4 Large White) pigs, comprising equal numbers of boars and gilts, were housed in single sex groups from 50 kg liveweight to slaughter at liveweights of 92, 105, 118 and 131 kg (carcass weights of 70, 80, 90 and 100 kg). Sample joints from the left longissimus dorsi muscle were obtained at slaughter for dissection and meat quality assessment. As carcass weight increased there were significant (p<0.001) increases in eye muscle area and subcutaneous fat content. Lean content decreased (p<0.001) with increasing carcass weight while intermuscular fat content was not affected. There was a significant interaction between carcass weight and gender with % drip loss in pork from gilts at 100 kg having a higher drip loss than boars and gilts at all other weights. There were small but significant (p<0.01) reductions in ultimate pH with increasing carcass weight. Cooking loss was also reduced (p<0.001) at the heavier weights. There was no effect of carcass weight on shear force or on intramuscular fat. Dry matter (DM) and crude protein (CP) contents of m. L. dorsi increased (p<0.001) at heavier weights while sarcomere length decreased (p=0.001). Compared with boars, gilts had greater eye muscle area (p<0.05), more subcutaneous fat (p<0.001). Meat from gilts in comparison with boars had higher % DM and % CP contents (p<0.001), higher intramuscular fat content and shear force (p<0.05). It is concluded that meat quality may be improved when carcass weight is increased from 70 to 100 kg. ?     

Prediction of carcass composition in the rabbit

Carcass composition of two synthetic rabbit breeds was predicted from retail cuts and external measurements by using regression equations. Breed R has a higher adult weight and reaches slaughter weight 1 week before breed V. Sixty rabbits of each breed were slaughtered when they (approximately) reached the Spanish commercial liveweight of 2kg. The carcasses were measured and retailed according to the norms of the World Rabbit Scientific Association. Rabbit carcass composition is well defined by meat percentage of the commercial carcass and ratio meat bone . External measurements on the carcass, retail cuts and meat of retail cuts or muscular masses are all bad predictors of carcass meat percentage or ratio meat bone (R(2) < 0.53). The ratio meat bone of the hind leg can give reasonable predictions for carcass meat percentage and meat bone ratio (R(2) = 0.60 and 0.69). Dissectible carcass fat weight and dissectible carcass fat percentage can be predicted by the perirenal fat weight (R(2) = 0.77 and 0.69). Fat depots had a low predictive power for fat percentage of the dissected meat in the half carcass.     

Relationships of fat-tail dimensions with fat-tail weight and carcass characteristics at different slaughter weights of Torki-Ghashghaii sheep

The purpose of this research was to investigate the relationship between fat-tail and carcass attributes in Torki-Ghashghaii sheep. Thirty ram lambs belonging to six weight groups (weighing from 25 to 50kg) were used. Fat-tail measurements were recorded on the live animals before slaughter. Hot and cold (after 24h in the cold room) carcass weights, and the weights of the tail and internal organs were recorded. The carcass was dissected into conventional cuts. Each cut was de-boned and the physically separable fat was removed from the meat. The bone, physical fat and trimmed meat were weighed separately. The weight of trimmed meat as a percentage of slaughter weight did not change significantly from 25 to 50kg live weights (23.4-25.3%). The weights of physically separated fat and the fat-tail as a percentage of live weight varied from 6.6% to 15.5% for various weight groups. The correlation coefficients between the tail weight and dimensions were large, positive, and significant. The highest correlation coefficient was found between the tail weight and upper circumference (r=0.88), and the lowest one was found between the tail weight and upper thickness (r=0.61). The upper and lower circumferences of the tail accounted for 85% of the total variation in the tail weight. The tail weight was positively correlated with the meat chemically determined fat (ether extract; r=0.43; P<0.05) and with the total body fat (r=0.70; P<0.01). Further studies are needed to see whether inclusion of fat-tail measurements in breeding programs would result in a decrease in body fat in this breed.     

The influence of goat genotype on the production of Capretto and Chevon carcasses. 3. Dissected carcass composition

The dissected composition from left sides of the carcasses obtained from 50 buck kids from five goat genotypes (10 kids/genotype), Boer x Angora (BA), Boer x Saanen (BS), Feral x Feral (FF), Saanen x Angora (SA) and Saanen x Feral (SF), was compared at two age groups. The muscle content of various primal cuts varied between 53 and 73% for Capretto and Chevon groups, with minor differences between genotypes. SA kids had significantly higher separable carcass fat compared to BS and SF for the Capretto group, while Chevon carcasses from BA and SF deposited more carcass fat than FF. The bone content (19–21%) of the carcass side did not differ significantly between genotypes for the Chevon group. The dissected carcass components (muscle, fat and bone) were significantly correlated with those components of most of the individual cuts. The percentage carcass muscle and fat increased and bone content decreased significantly with age.     

Effects of body weight, breed and sex on killing-out percentage and non-carcass component weights in lambs

The effects of carcass weight (15, 17, 19 and 21 kg), breed (Clun Forest, Colbred, Suffolk and Hampshire) and sex (castrated male and female) on killing-out percentage and non-carcass component weights were investigated in 343 lambs. Apart from omental fat and diaphragm, the contribution of the components to live weight fell as live weight increased (relative growth coefficients on live weight were generally < 1·0) and killing-out percentage increased from 47·5% at 33 kg to 50·8% at 44 kg live weight. In any particular carcass weight group, Cluns, the fattest breed, had the highest killing-out percentage and the lowest offal weights of all the breeds and females, the fatter sex, had slightly lower offal weights than castrated males. In both cases the probable explanation was that the fatter types were more developed and not that there were specific effects on organ or offal weights. Some carcass measurements were related to killing-out percentage and suggested a positive association between conformation and killing-out percentage. However, the measurements encompassed fat, as well as muscle and bone, and it was concluded that the primary effect on killing-out percentage was one of fatness rather than conformation.     

Effects of slaughter weight on carcass composition and meat quality in pigs of two different growth rates

Three hundred and forty (340) Duroc×(Landrace×Yorkshire) crossbred piglets were allotted to a 2×2×3 factorial design experiment. The independent variables were the growth rate (fast: around -10 days at 100kg and slow: around +2 days at 100kg), based on two different EBV's (estimated breeding value) of the sire-line for age, the sex (barrows and gilts) and the live weight at slaughter (107, 115 and 125kg). A sub-population of 119 pigs (10 carcasses per treatment) was selected for the carcass and meat quality evaluation trials. As live weight increased there were significant increases in hot carcass weight and dressing percentage (P<0.05). Lean, fat and bone proportions were not affected by weight. Gilts had higher lean proportion (P<0.05) than barrows. Furthermore, carcasses of fast growing pigs were fatter (P<0.05) than those of slower growing ones. Loin muscle pH, drip loss and reflectance values did not vary significantly with any of the treatments. Intramuscular fat was higher in barrows (P<0.05) than in gilts and soluble collagen content decreased with increasing weight (P<0.05). Muscle protein (%) increased (P<0.05) from 107 to 115kg and gilts had a higher (P<0.05) content than castrates. No evidence was found that increasing slaughter weight detracts from carcass characteristics or meat quality.     

Investigations into the accuracy of prediction of beef carcass composition using subcutaneous fat thickness and carcass weight II. Improving the accuracy of prediction

Attempts were made to improve the accuracy of prediction of carcass components in 68 steer carcasses using a subcutaneous fat thickness measurement (FTP(8)) and hot side weight as the principal or sole predictors. When carcasses were divided into two weight ranges, prediction of the percentages of carcass fat (fat %) and muscle (muscle %) in the lighter group, using FTP(8), were almost as accurate (fat %: RSD, 1.83; R(2), 0.73; muscle %: RSD, 1.70; R(2), 0.47) as those given by multiple regression measurements made by advanced technologies. Prediction in the heavier weight group was unsatisfactory, featuring high RSDs and a low R(2). Because breed differences in prediction did not occur in the lighter group, a single prediction equation could be used for each carcass component. The use of fat thickness groups gave a similar result to that of weight groups. Once weight groups were used, curvilinear analysis did not improve the accuracy of prediction. In the lighter carcasses, the addition of hot side weight, eye muscle area and muscle score, singly or in combination, did not improve the accuracy of percentage predictions. In the heavier carcasses, the addition of hot side weight and eye muscle area was necessary to give prediction of a modest level of accuracy. For the prediction of the weights of carcass components, the addition of hot side weight to FTP(8) gave the most accurate prediction in light carcasses (fat weight: RSD, 1.60; R(2), 0.92; muscle weight: RSD, 2.08; R(2), 0.97). In the heavy carcasses, hot side weight and eye muscle area added to FTP(8) gave the most accurate prediction (fat weight: RSD, 4.40; R(2), 0.69; muscle weight: RSD, 3.73; R(2), 0.88). Because of the high level of variance explained, it is recommended that weights of carcass components be predicted, particularly in heavy carcasses.     

Factors associated with age at slaughter and carcass weight,price, and value of dairy cull cows

The sale of cull cows contributes to the overall profit of dairy herds. The objective of this study was to quantify the factors associated with slaughter age (mo), cow carcass weight (kg), price (€/kg of carcass weight), and value (€/head) of dairy cull cows. Data included 20,995 slaughter records in the period from 2003 to 2011 of 5 different breeds: 2 dairy [Holstein Friesian (HF) and Brown Swiss (BS)] and 3 dual-purpose [Simmental (Si), Alpine Grey (AG), and Rendena (Re)]. Associations of breed, age of cow (except when the dependent variable was slaughter age), and year and month of slaughter with slaughter age, carcass weight, price, and value were quantified using a mixed linear model; herd was included as a random effect. The seasonal trends in cow price and value traits were inversely related to the number of cows slaughtered, whereas annual variation in external factors affected market conditions. Relative to BS cows, HF cows were younger at slaughter (73.1 vs. 80.7 mo), yielded slightly lighter carcasses (242 vs. 246 kg), and received a slightly lower price (1.69 vs. 1.73 €/kg) and total value (394 vs. 417 €/head). Dual-purpose breeds were older and heavier and received a much greater price and total value at slaughter (521, 516, and 549 €/head, respectively for Si, Re, and AG) than either dairy breed. Of the dual-purpose cows, Si carcasses were heavier (271 kg), whereas the carcasses of local breeds received a higher price (2.05 and 2.18 €/kg for Re and AG, respectively) and Alpine Grey cows were the oldest at slaughter (93.3 mo). The price per kilogram of cull cow carcasses was greatest for very young cows (i.e., <3 yr of age) and the differential in price and value between younger and older cows was greater in dual-purpose than in dairy breeds. Large differences in cull cow whole carcass value (carcass weight × unit price) among dairy breeds suggest that such a trait could be considered in the breeding objectives of the breeds.     

Prediction of suckling lamb carcass composition from objective and subjective carcass measurements

Correlations and regression between fatness and carcass conformation measurements and carcass tissue composition has been studied for both sexes in suckling lambs, with slaughter weights between 9 and 15 kg. Objective fat measurements showed higher correlations than subjective fat measurements, mainly with carcass fat. Conformation measurements presented greater correlations with tissues weight than with tissues proportion (r0.50). CCW was highly correlated with total muscle in the carcass (R²=0.961). Two fatness measurements (KKCF proportion and dorsal fat thickness) were included for the prediction of the muscle proportion. Furthermore, the model included other measurements, such as fore cannon bone weight and internal carcass length although they displayed very low correlation coefficients. This equation explained 64.1% of the variation of carcass muscle proportion (r.s.d.=1.532). CCW was included in the prediction equations of tissue weights, although in the fat tissue equation it appeared in the form of the carcass compactness index (CCW/L). CCW was a good predictor of the weight of carcass tissues in suckling lambs, especially for muscle. Prediction equations for tissue composition in grams were more accurate (R²0.91) than those for tissue proportion. When gender was included in all models it did not improve either accuracy or precision of the prediction.     

Optimizing colour quality of modified atmosphere packed sliced meat products by control of critical packaging parameters

Distribution of fat, muscle and bone tissues was studied in bucks, wethers and doe Jebel Akhdar (JA) Omani goats raised under intensive management and slaughtered at 11, 18 or 28 kg body weight (BW). Weight of individual tissues was expressed as percentage of total respective tissue weight in the half carcass. Weight of total body fat in the empty body weight (EBW) ranged between 7.6% in bucks at 11 kg BW and 23.5% in does at 28 kg BW. At 18 kg BW, JA goats had higher TBF, carcass and non-carcass fat than those slaughtered at 12 kg BW (P<0.001). Does and wethers had a faster rate of deposition of carcass and non-carcass fat relative to EBW. Therefore, they had higher fat content (P<0.001) than bucks at 28 kg BW. The highest proportion of fat in the body was deposited intermusculary whereas the omentum constituted the highest non-carcass fat proportion. About 55% of the musculature in JA goat carcasses was found in muscle groups of the proximal hind leg, around the vertebral column and in the proximal forelimb (expensive muscle groups). Bucks had higher proportions of musculature in the forequarter (P<0.001) and intrinsic muscles of the neck but lower proportions of muscles at the proximal hind limb (P<0.001) than does and wethers. About 51% of the total skeleton was found in the axial skeleton, 22–23% in the forelimb and 22–23% in the hind limb of JA goats. There were few sex or slaughter weight effects on proportions of bone weight in the skeleton. In general, slaughter weight and sex effects on tissue distribution were more pronounced in the fat tissue. The magnitude of these effects on muscle and bone tissues was small and is unlikely to have economic impact on meat production from goats.     

Carcass characteristics of cattle differing in Jersey proportion

Comparison of alternative dairy (cross-)breeding programs requires full appraisals of all revenues and costs, including beef merit. Few studies exist on carcass characteristics of crossbred dairy progeny originating from dairy herds as well as their dams. The objective of the present study was to quantify, using a national database, the carcass characteristics of young animals and cows differing in their fraction of Jersey. The data set consisted of 117,593 young animals and 42,799 cows. The associations between a combination of sire and dam breed proportion (just animal breed proportion when the dependent variable was on cows) with age at slaughter (just for young animals), carcass weight, conformation, fat score, price per kilogram, and total carcass value were estimated using mixed models that accounted for covariances among herdmates of the same sex slaughtered in close proximity in time; we also accounted for age at slaughter in young animals (which was substituted with carcass weight and carcass fat score when the dependent variable was age at slaughter), animal sex, parity of the cow or dam (where relevant), and temporal effects represented by a year-by-month 2-way interaction. For young animals, the heaviest of the dairy carcasses were from the mating of a Holstein-Friesian dam and a Holstein-Friesian sire (323.34 kg), whereas the lightest carcasses were from the mating of a purebred Jersey dam to a purebred Jersey sire which were 46.31 kg lighter (standard error of the difference = 1.21 kg). The young animal carcass weight of an F₁ Holstein-Friesian × Jersey cross was 20.4 to 27.0 kg less than that of a purebred Holstein-Friesian animal. The carcass conformation of a Holstein-Friesian young animal was 26% superior to that of a purebred Jersey, translating to a difference of 0.78 conformation units on a scale of 1 to 15. Purebred Holstein-Friesians produced carcasses with less fat than their purebred Jersey counterparts. The difference in carcass price per kilogram among the alternative sire-dam breed combinations investigated was minimal, although large differences existed among the different breed types for overall carcass value; the carcass value of a Holstein-Friesian animal was 20% greater than that of a Jersey animal. Purebred Jersey animals required, on average, 21 d longer to reach a given carcass weight and fat score relative to a purebred Holstein-Friesian. The difference in age at slaughter between a purebred Holstein-Friesian animal and the mating between a Holstein-Friesian sire with a Jersey dam, and vice versa, was between 7.0 and 8.9 d. A 75.8-kg difference in carcass weight existed between the carcass of a purebred Jersey cow and that of a Holstein-Friesian cow; a 50% Holstein–Friesian-50% Jersey cow had a carcass 42.0 kg lighter than that of a purebred Holstein-Friesian cow. Carcass conformation was superior in purebred Holstein-Friesian compared with purebred Jersey cows. Results from this study represent useful input parameters to populate simulation models of alternative breeding programs on dairy farms, and to help beef farmers evaluate the cost-benefit of rearing, for slaughter, animals differing in Jersey fraction.     

Growth of carcass components and its relation with conformation in pigs of three types

The growth of carcass tissues and developmental changes in tissue distribution were studied in three pig types which were selected to have morphologies that could be described as attenuated, blocky and flabby. These were achieved by incorporating, respectively, Landrace, Pietrain and Meishan genes to give commercial 'types' (designated L, P and M,) exhibiting some of the phenotypic qualities of these breeds. Twenty-five female pigs of each type with an average start weight of 27.2 kg were fed ad libitum and slaughtered over a (nominal) live weight range of 35-115 kg. Relations were quantified using the logarithmic transformation of data in the allometric model. Significant type differences in relative growth rates (the b coefficient or slope in the logarithmic plot) were not common, occurring in 14% of the relationships examined, whereas 61% of differences in the constant term (a or intercept in the logarithmic plot) were significant. Increase in carcass weight with age was not different between the types but in relation to slaughter live weight (dressing percentage) P had the highest value, M the lowest. Carcass dimensions showed that, relative to body length, P had the widest ham and shoulder over the whole size range whereas M had a deep (ventral-dorsal) shoulder and wide belly, attributes of shape that would be regarded as undesirable by the meat trade. Relative to carcass weight, L was only slightly longer (3 mm) in the body than M at the heavy end of the weight range but markedly longer (29 mm) than P. These differences in carcass conformation were also evident in the shape of pelvic limb muscles which, at a given length, were lightest and narrowest in M and, in some cases, heavier and wider in P than in L. Pelvic limb volume relative to limb length was greatest in P and least in M. Carcass composition (at a given prepared side weight) of P was characterized by low fat and high lean weights, and a high lean to bone ratio. Subcutaneous fat b was lowest in P, indicating that P was early maturing, but M carcasses had the most subcutaneous and intermuscular fat, also indicative of early maturing. There was, thus, no simple relation between maturity characteristics and carcass composition. M carcasses also had the greatest weight of skin. P had a light hindloin and heavy pelvic limb, M a heavy shoulder, hindloin and flank but a light pelvic limb; L had a light shoulder but a heavy foreloin. The distribution of individual tissues mirrored these differences in joint weights to a varying extent; in most cases the match (relatively heavy/light) was with a single tissue. These data, thus, indicated some pig type differences in tissue distribution and of particular significance was the relatively light lean mass in the pelvic limb of M. The results showed important differences in carcass quality between commercially available pig types differing in conformation.     

Variation in the carcass characteristics of commercial british sheep with particular reference to overfatness

Classification records for 136,000 sheep carcasses, a1 in 20 sample of those classified by the Meat and Livestock Commission in 1977, were used to examine the variation in weight, fatness and conformation of commercial British sheep. Overall mean carcass weight was 17·4 kg. Mean subcutaneous fat percentage in carcass (SF(e)) was estimated from the distribution of carcasses between fat classifications. Overall SF(e) was 11·3% and the regression of SF(e) on carcass weight was 0·44 %/kg. There were important differences in the characteristics of carcasses from abattoirs in different regions of the country: carcass weights ranged from 15·5 kg (Wales) to 23·4 kg (north of Scotland). Lambs slaughtered in the north of Scotland were also fattest (mean SF(e) = 13·9). The classification records were used together with results from MLC dissection studies to estimate excess fat production nationally. On the assumption that the consumer eats five parts lean to one part fat, excess carcass fat production from lambs and hoggets in 1977 was estimated to be 25,000 t.     

Genotype and sex effects on carcass and meat quality of suckling kids protected by the PGI "Cabrito de Barroso"

Carcass composition and meat quality traits were evaluated in 55 suckling kids (27 males and 28 females) from Serrana (S), Bravia (B) and Serrana × Bravia (S×B) crossbred genotypes. Kids were slaughtered at 8–11 kg of live weight according to “Cabrito de Barroso–PGI” specifications and carcasses’ left sides were totally dissected. Dressing percentage (based on ELW) did not vary between genotypes and sexes. Genotype B carcasses have better conformation, expressed in higher compactness index and muscle/bone ratio. Sex had no effect on the composition of dissected carcass but females deposited more internal fat than males. S genotype had significantly less muscle content and higher dissectible fat compared to B and S×B genotypes, suggesting differences in maturity stages. The carcass’ bone content (20.4–21.4%) did not differ significantly between genotypes. The longissimus thoracis et lumborum (LTL) and gluteobiceps (GB) muscles were used for meat quality determinations. Genotype had a significant effect on meat traits and fatty acid composition of the analysed muscles: B genotype and LTL muscle showed lower final pH, S×B genotype had darker and more red muscles, GB muscle had a higher shear force value and lower collagen solubility. Few sex effects were observed on meat quality traits as well as on fatty acid composition. Average percentage of desirable fatty acids in kids was superior to 60% with male S genotype displaying a lower value. Genotypes B and B×S, males and GB muscle had more favorable PUFA:SFA ratios.     

The influence of goat genotype on the production of Capretto and Chevon carcasses. 1. Growth and carcass characteristics

Fifty buck kids from five goat genotypes, Boer × Angora (BA), Boer × Saanen (BS), Feral × Feral (FF), Saanen × Angora (SA) and Saanen × Feral (SF) were compared for production of Capretto and Chevon carcasses. BS and SF kids had significantly better average daily gain compared to other genotypes and took less time to reach the required liveweight for Capretto and Chevon production. The development of visceral organs was not influenced by genotype. Kids from dairy breeds (SA in case of Capretto and SF in case of the Chevon group) deposited more internal fat in comparison to other genotypes. Dressing percentage (based on empty body weight) of kids ranged from 50–55%. At the same liveweight, dressing percentage and eye muscle dimensions did not vary between genotypes. However, BS and SF kids produced longer carcasses. Subcutaneous fat thickness was significantly greater in Chevon carcasses from BA compared to other genotypes. A high correlation was found between fat thickness measured by ultrasound on the live animal and ruler measurement on the carcass at the 12/13th rib position. Based on growth and carcass characteristics BS and SF kids performed better than kids from other genotypes used in the present study.     

Predicting pork carcass and primal lean content from electromagnetic scans

Fifty-four whole, pre-rigor, eviscerated carcasses (74.1±kg) were selected over a 5-week period to represent carcasses marketed to a Northwest Iowa packing plant during the fall season. Carcasses (spanning 40.7-65.2% carcass lean) were electromagnetically (EM) scanned before entering the chiller. Carcass right sides were fabricated and weights were recorded for each jowl, ham, loin, Boston butt, picnic shoulder, neckbone, sparerib, and belly. Each component was skinned and dissected into external fat, internal (seam) fat, bone, and lean with corresponding weights recorded. Regression equations were derived from points and areas taken from the EM scan curve. The best 5-variable equations were developed for total carcass lean (R(2)=0.9502; RMSE=1.31 kg), percentage carcass lean (R(2)=0.8789; RMSE=1.88%), ham lean (R(2)=0.8475; RMSE=0.755 kg), loin lean (R(2)=.8511; RMSE=0.781 kg), Boston butt lean (R(2)=.7251; RMSE=0.505 kg), picnic lean (R(2)=0.7387; RMSE=0.464 kg), and commodity, component carcass value (R(2)=0.9458; RMSE=$3.24).