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Sample records for beef carcass quality

  1. National Beef Quality Audit-2011: Harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and byproducts

    Science.gov (United States)

    The National Beef Quality Audit-2011(NBQA-2011) was conducted to assess targeted characteristics on the harvest floor that affect the quality and value of cattle, carcasses, and byproducts. Survey teams evaluated approximately 18,000 cattle/carcasses between May and November 2011 in 8 beef processin...

  2. National Beef Quality Audit-2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers

    Science.gov (United States)

    The National Beef Quality Audit – 2011 (NBQA-2011) assessed the current status of quality and consistency of fed steers and heifers. Beef carcasses (n = 9,802), representing approximately 10 percent of each production lot in 28 beef processing facilities, were selected randomly for the survey. Car...

  3. Identification of Biomarkers Associated with the Rearing Practices, Carcass Characteristics, and Beef Quality: An Integrative Approach.

    Science.gov (United States)

    Gagaoua, Mohammed; Monteils, Valérie; Couvreur, Sébastien; Picard, Brigitte

    2017-09-20

    Data from birth to slaughter of cull cows allowed using a PCA-based approach coupled with the iterative K-means algorithm the identification of three rearing practices classes. The classes were different in their carcass characteristics. Old cows raised mainly on pasture have better carcass characteristics, while having an equivalent tenderness, juiciness, flavor, intramuscular fat content, and pHu to those fattened with hay or haylage. The Longissimus thoracis muscle of the cows raised on pasture (with high physical activity) showed greater proportions of IIA fibers at the expense of the fast IIX ones. Accordingly, the meat of these animals have better color characteristics. Superoxide dismutase (SOD1) and αB-crystallin quantified by Dot-Blot were the only other biomarkers to be more abundant in "Grass" class compared to "Hay" and "Haylage" classes. The relationships between the biomarkers and the 6 carcass and 11 meat quality traits were investigated using multiple regression analyses per rearing practices. The associations were rearing practice class and phenotype trait-dependent. ICDH and TP53 were common for the three classes, but the direction of their entrance was different. In addition, rearing practices and carcass traits were not related with Hsp70-Grp75 and μ-calpain abundances. The other relationships were specific for two or one rearing practices class. The rearing practices dependency of the relationships was also found with meat quality traits. Certain proteins were for the first time related with some beef quality traits. MyHC-IIx, PGM1, Hsp40, ICDH, and Hsp70-Grp75 were common for the three rearing practices classes and retained to explain at list one beef quality trait. A positive relationship was found between PGM1 and hue angle irrespective of rearing practices class. This study confirms once again that production-related traits in livestock are the result of sophisticated biological processes finely orchestrated during the life of the animal

  4. Effect of castration and carcass suspension method on the quality and fatty acid profile of beef from male dairy cattle.

    Science.gov (United States)

    Nian, Yingqun; Allen, Paul; Harrison, Sabine M; Kerry, Joseph P

    2018-02-12

    The use of bulls rather than steers for beef production offers some considerable advantages; however, the eating quality of bull beef is an issue of marketing concern. This study assessed the physicochemical characteristics of young Holstein-Friesian (HF) bull and steer beef. Steer carcasses were suspended by the Achilles tendon (AS) and by pelvic suspension (PS). HF steer beef had higher redness, yellowness and chroma values, whereas bulls had higher ultimate pH and darker muscle. Warner-Bratzler shear force, cook loss at different ageing times, moisture, and insoluble and total collagen were higher for HF bull beef, whereas intramuscular fat, soluble collagen and collagen solubility were higher for steer beef. HF steer beef had a higher proportion of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA), whereas bull beef had higher proportions of polyunsaturated fatty acids (PUFA), PUFA/SFA and n-6/n-3 PUFA ratios. In comparison to AS, PS increased redness and chroma after 24 h blooming; PS improved tenderness up to 7 days of ageing and accelerated the ageing process. For young dairy cattle, steer beef would likely have superior eating quality but a relatively less favourable nutritional fatty acid profile to bull beef. Suspension method affected the tenderness and colour intensity of dairy steer beef at different ageing times. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

  5. Growth performance, carcass trait, meat quality and oxidative stability of beef cattle offered alternative silages in a finishing ration.

    Science.gov (United States)

    He, L; Yang, J; Chen, W; Zhou, Z; Wu, H; Meng, Q

    2018-03-01

    As lack of forage resource, alternative roughage sources have been developed for ruminant production and their inclusion would exert a great effect on the dietary nutrition, consequently affecting animal performance. Four silages (corn silage (CS), corn stalk silage (SS), inoculated CS and inoculated SS) were separately offered to 60 Bohai Black cattle (15 cattle/group) during a 24-week finishing period, in which the growth performance, carcass trait, beef quality and oxidative stability of steers were determined. Neither silage material nor silage inoculant exerted a significant effect on the growth performance, carcass trait and oxidative stability of beef cattle (P>0.05). As to beef quality, cattle offered CS had higher (P0.05) on the proximate components and fatty acids profile of beef muscle. There was neither an interaction (P>0.05) between inoculated treatment and silage material. There were no differences (P>0.05) in cholesterol content and meat quality traits in animals fed alternative silages. The collective findings suggest that it is not economical to substitute high-quality forage for relative low-quality forage in a high-concentrate finishing ration of beef cattle and silage inoculant inclusion would not exert a direct effect on animal performance.

  6. Towards a regional beef carcass classification system for Southern ...

    African Journals Online (AJOL)

    This is partly because the current beef carcass grading and classification systems used in the region value inappropriately carcasses from slow-maturing indigenous cattle breeds that are ideally suited to being marketed off natural pasture. The existing systems use carcass yield and quality attributes, but do not predict ...

  7. Carcass characteristics and meat quality of Hereford sired steers born to beef-cross-dairy and Angus breeding cows.

    Science.gov (United States)

    Coleman, Lucy W; Hickson, Rebecca E; Schreurs, Nicola M; Martin, Natalia P; Kenyon, Paul R; Lopez-Villalobos, Nicolas; Morris, Stephen T

    2016-11-01

    Steers from Angus, Angus×Holstein Friesian, Angus×Holstein Friesian-Jersey and Angus×Jersey cows and a Hereford sire were measured for their carcass and meat quality characteristics. Steers from the Angus×Holstein Friesian cows had a greater final body weight and carcass weight (P<0.05). Steers from Angus×Jersey cows had the lowest carcass weight and dressing-out percentage (P<0.05). There was a greater fat depth over the rump at 12 and 18months of age for the steers from Angus cows (P<0.05) but, not at 24months of age. The steers had similar meat quality characteristics across the breed groups. Steers from Angus×Holstein Friesian and Angus×Jersey cows had a higher ratio of n6 to n3 fatty acids. Using beef-cross-dairy cows to produce steers for meat production does not impact on meat quality. Using Jersey in the breed cross reduced the carcass tissues in the live weight and the potential meat yield. Copyright © 2016 The Authors. Published by Elsevier Ltd.. All rights reserved.

  8. THE EFFECTS OF SPRAY-CHILLING ASSOCIATED TO CONVENTIONAL CHILLING ON MASS LOSS, BACTERIOLOGYCAL AND PHYSICO-CHEMICAL QUALITY OF BEEF CARCASS

    Directory of Open Access Journals (Sweden)

    Moacir Evandro Lage

    2006-10-01

    Full Text Available The purpose of this study was to verify the effect of conventional air chilling associated to intermittent spray-chilling treatment, on weight loss, physico-chemical and bacteriological quality of beef carcasses. Two plants of commercial beef slaughterhouse located in Goiânia and fiscalized by the Federal Inspection Service were used to develop the research. The spray-chilling treatment was accomplished in an intermittent way, commanded by acontrolled logical program, with cycles of 90 seconds, in intervals of 30 minutes, during the first 4 hours of the chilling process. Physico-chemical and bacteriological analysis were made in spray-chilled water and carcasses samples, according to recommendation of the effective legislation.The average values of carcasses weight loss of treatment group were lower to the ones verified for the control group,in both plants, A and B, (P < 0,001, showing a high economic potential. As a conclusion of physico-chemical and bacteriological analysis results of water and meat samples, it is clear that the technology of chilling beef carcasses inthe conventional system associated to spraying did not interfere in the quality of meat, and it can become an analysis object on part of official organs for sanitary regulation and fiscalization, for its definitive adoption. KEY WORDS: Spray-chilling, shrinkage, beef carcass.

  9. The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements.

    Science.gov (United States)

    Bonny, S P F; Hocquette, J-F; Pethick, D W; Farmer, L J; Legrand, I; Wierzbicki, J; Allen, P; Polkinghorne, R J; Gardner, G E

    2016-06-01

    Delivering beef of consistent quality to the consumer is vital for consumer satisfaction and will help to ensure demand and therefore profitability within the beef industry. In Australia, this is being tackled with Meat Standards Australia (MSA), which uses carcass traits and processing factors to deliver an individual eating quality guarantee to the consumer for 135 different 'cut by cooking methods' from each carcass. The carcass traits used in the MSA model, such as ossification score, carcass weight and marbling explain the majority of the differences between breeds and sexes. Therefore, it was expected that the model would predict with eating quality of bulls and dairy breeds with good accuracy. In total, 8128 muscle samples from 482 carcasses from France, Poland, Ireland and Northern Ireland were MSA graded at slaughter then evaluated for tenderness, juiciness, flavour liking and overall liking by untrained consumers, according to MSA protocols. The scores were weighted (0.3, 0.1, 0.3, 0.3) and combined to form a global eating quality (meat quality (MQ4)) score. The carcasses were grouped into one of the three breed categories: beef breeds, dairy breeds and crosses. The difference between the actual and the MSA-predicted MQ4 scores were analysed using a linear mixed effects model including fixed effects for carcass hang method, cook type, muscle type, sex, country, breed category and postmortem ageing period, and random terms for animal identification, consumer country and kill group. Bulls had lower MQ4 scores than steers and females and were predicted less accurately by the MSA model. Beef breeds had lower eating quality scores than dairy breeds and crosses for five out of the 16 muscles tested. Beef breeds were also over predicted in comparison with the cross and dairy breeds for six out of the 16 muscles tested. Therefore, even after accounting for differences in carcass traits, bulls still differ in eating quality when compared with females and steers

  10. Strategies to predict and improve eating quality of cooked beef using carcass and meat composition traits in Angus cattle.

    Science.gov (United States)

    Mateescu, R G; Oltenacu, P A; Garmyn, A J; Mafi, G G; VanOverbeke, D L

    2016-05-01

    Product quality is a high priority for the beef industry because of its importance as a major driver of consumer demand for beef and the ability of the industry to improve it. A 2-prong approach based on implementation of a genetic program to improve eating quality and a system to communicate eating quality and increase the probability that consumers' eating quality expectations are met is outlined. The objectives of this study were 1) to identify the best carcass and meat composition traits to be used in a selection program to improve eating quality and 2) to develop a relatively small number of classes that reflect real and perceptible differences in eating quality that can be communicated to consumers and identify a subset of carcass and meat composition traits with the highest predictive accuracy across all eating quality classes. Carcass traits, meat composition, including Warner-Bratzler shear force (WBSF), intramuscular fat content (IMFC), trained sensory panel scores, and mineral composition traits of 1,666 Angus cattle were used in this study. Three eating quality indexes, EATQ1, EATQ2, and EATQ3, were generated by using different weights for the sensory traits (emphasis on tenderness, flavor, and juiciness, respectively). The best model for predicting eating quality explained 37%, 9%, and 19% of the variability of EATQ1, EATQ2, and EATQ3, and 2 traits, WBSF and IMFC, accounted for most of the variability explained by the best models. EATQ1 combines tenderness, juiciness, and flavor assessed by trained panels with 0.60, 0.15, and 0.25 weights, best describes North American consumers, and has a moderate heritability (0.18 ± 0.06). A selection index (I= -0.5[WBSF] + 0.3[IMFC]) based on phenotypic and genetic variances and covariances can be used to improve eating quality as a correlated trait. The 3 indexes (EATQ1, EATQ2, and EATQ3) were used to generate 3 equal (33.3%) low, medium, and high eating quality classes, and linear combinations of traits that

  11. Body size, carcass and meat quality of three commercial beef categories of 'Serrana de Teruel' breed

    Energy Technology Data Exchange (ETDEWEB)

    Ripoll, G.; Albertí, P.; Alvarez-Rodríguez, J.; Blasco, I.; Sanz, A.

    2016-11-01

    The aim of this study was to analyse three commercial beef categories of the 'Serrana de Teruel breed' to define the appropriate commercial option. Twenty 'Serrana de Teruel' male calves at 9 months were assigned to the commercial beef categories (young bulls, bulls and steers), slaughtered at 12, 22 and 22 months of age, respectively. The in vivo ultrasound backfat thickness was greater than the dorsal fat thickness, and the young bulls and steers had a similar fat thickness, that was greater than the bulls in both areas. The slaughter weight and cold carcass weight were significantly different between the commercial categories. However, the differences were not sufficient to modify the dressing percentage, carcass conformation and fatness degree between the young bulls and bulls. The maximum stress of the muscle at 7 d of ageing was lower in the steers than in the young bulls and bulls. In general, the lightness of the meat in the bulls was lower than that in the young bulls and steers. The subcutaneous fat of the bull carcasses had a vivid colour and stored more carotenoids than that of the young bulls and steers. Hence, bulls produced heavier and better conformed carcasses with more edible meat and less fat than the other categories. However, steers are recommended to produce large carcasses with more trim and cover fat than the other categories. Finally, it seems that bulls are the most suitable commercial category to 'Serrana de Teruel' breed. (Author)

  12. National Beef Quality Audit-2000: survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers.

    Science.gov (United States)

    McKenna, D R; Roebert, D L; Bates, P K; Schmidt, T B; Hale, D S; Griffin, D B; Savell, J W; Brooks, J C; Morgan, J B; Montgomery, T H; Belk, K E; Smith, G C

    2002-05-01

    The National Beef Quality Audit-2000 was conducted to assess the current status ofthe quality and consistency of U.S. fed steers and heifers. Between May and November 2000, survey teams assessed hide condition (n = 43,415 cattle for color, brands, mud/manure), bruises (n = 43,595 carcasses), offal and carcass condemnation (n = 8,588 cattle), and carcass quality and yield information (n = 9,396 carcasses) in 30 U.S. beef packing plants. Hide colors were black (45.1%), red (31.0%), yellow (8.0%), Holstein (5.7%), gray (4.0%), white (3.2%), brown (1.7%), and brindle (1.3%). Brand frequencies were no (49.3%), one (46.2%), and two or more (4.4%), and brands were located on the butt (36.3%), side (13.7%), and shoulder (3.6%). Most cattle had no (18.0%) or a small amount (55.8%) of mud/manure on their hides, and they had no (77.3%) horns. Most carcasses (53.3%) were not bruised, 30.9% had one bruise, and 15.8% had multiple bruises. Bruise location and incidence were round (14.9%), loin (25.9%), rib (19.4%), chuck (28.2%), and brisket, flank, and plate (11.6%). Condemnation item and incidence were liver (30.3%), lungs (13.8%), tripe (11.6%), heads (6.2%), tongues (7.0%), and carcasses (0.1%). Carcass evaluation revealed these traits and frequencies: steer (67.9%), heifer (31.8%), and bullock (0.3%) sex-classes; dark-cutters (2.3%); A (96.6%), B (2.5%), and C or older (0.9%) overall maturities; and native (90.1%), dairy-type (6.9%), and Bos indicus (3.0%) breed-types. Mean USDA yield grade traits were USDA yield grade (3.0), carcass weight (356.9 kg), adjusted fat thickness (1.2 cm), longissimus muscle area (84.5 cm2), and kidney, pelvic, and heart fat (2.4%). USDA yield grades were Yield Grade 1 (12.2%), Yield Grade 2 (37.4%), Yield Grade 3 (38.6%), Yield Grade 4 (10.4%), and Yield Grade 5 (1.3%). Mean USDA quality grade traits were USDA quality grade (Select85), marbling score (Small23), overall maturity (A66), lean maturity (A65), and skeletal maturity (A67). Marbling

  13. Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses

    OpenAIRE

    Mombeni, Ehsan Gharib; Mombeini, Manoochehr Gharib; Figueiredo, Lucas Chaves; Siqueira, Luciano Soares Jacintho; Dias, Debora Testoni

    2013-01-01

    Objective: To determine the effects of high voltage electrical stimulation (HVES, 800 Voltage) on rapid decreases in pH values and improvements in meat quality. Methods: A total of 50 beef carcasses were applied, divided into two groups, one as a control and another for HVES. Meat quality was evaluated based on M. longissimus dorsi by examining pH and temperature levels at 1, 2, 5, 10 and 24 h, while color stability was examined seven days after slaughter. Results: HVES decreased the pH...

  14. Canadian beef quality audit.

    Science.gov (United States)

    Van Donkersgoed, J; Jewison, G; Mann, M; Cherry, B; Altwasser, B; Lower, R; Wiggins, K; Dejonge, R; Thorlakson, B; Moss, E; Mills, C; Grogan, H

    1997-01-01

    A study was conducted in 4 Canadian processing plants in 1995-96 to determine the prevalence of quality defects in Canadian cattle. One percent of the annual number of cattle processed in Canada were evaluated on the processing floor and 0.1% were graded in the cooler. Brands were observed on 37% and multiple brands on 6% of the cattle. Forty percent of the cattle had horns, 20% of which were scurs, 33% were stubs, 10% were tipped, and 37% were full length. Tag (mud and manure on the hide) was observed on 34% of the cattle. Bruises were found on 78% of the carcasses, 81% of which were minor in severity. Fifteen percent of the bruises were located on the round, 29% on the loin, 40% on the rib, 16% on the chuck, and 0.02% on the brisket. Grubs were observed in 0.02% of the steers, and injection sites were observed in 1.3% of whole hanging carcasses. Seventy percent of the livers were passed for human food and 14% for pet food; 16% were condemned. Approximately 71% of the liver condemnations were due to liver abscesses. Four percent of the heads, 6% of the tongues, and 0.2% of whole carcasses were condemned. The pregnancy rate in female cattle was approximately 6.7%. The average hot carcass weight was 357 kg (s = 40) in steers, 325 kg (s = 41) in heifers, 305 kg (s = 53) in cows, 388 kg (s = 62) in virgin bulls and 340 kg (s = 39) in mature bulls. The average ribeye area in all cattle was 84 cm2 (s = 12); range 29 cm2 to 128 cm2. Grade fat was highly variable and averaged 9 mm (s = 4) for steers and heifers, 6 mm (s = 6) for cows, 5 mm (s = 1) for virgin bulls, and 4 mm (s = 0.5) for mature bulls. The average lean meat yield was 59.7% in cattle (s = 3.4); range 39% to 67%. One percent of the carcasses were devoid of marbling, 1% were dark cutters, and 0.05% of the steer carcasses were staggy. Six percent of the carcasses had poor conformation, 3.7% were underfinished, and 0.7% were overfinished. Yellow fat was observed in 4% of the carcasses; 10% of carcasses were

  15. Towards a regional beef carcass classification system for Southern ...

    African Journals Online (AJOL)

    Mapiye, C, Dr

    2017-05-15

    May 15, 2017 ... beef carcass grading and classification systems used in the region ..... between cattle breeds (genetic), pre-slaughter stress and growth- ..... Nguni cattle for example, owing to their adaptability (i.e. drought and heat tolerant,.

  16. Comparison of alternative beef production systems based on forage finishing or grain-forage diets with or without growth promotants: 1. Feedlot performance, carcass quality, and production costs.

    Science.gov (United States)

    Berthiaume, R; Mandell, I; Faucitano, L; Lafrenière, C

    2006-08-01

    Forty Angus-cross steers were used to evaluate 5 beef cattle management regimens for their effect on growth performance, carcass characteristics, and cost of production. A 98-d growing phase was incorporated using grass silage with or without growth promotants (trenbolone acetate + estradiol implants, and monensin in the feed) or soybean meal. Dietary treatments in the finishing phase were developed, with or without addition of the same growth promotants, based on exclusive feeding of forages with minimal supplementation or the feeding of barley-based diets. Overall, ADG for animals treated with growth promotants or fed supplemented diets (soybean meal and barley) was increased (P forage produced a heavier HCW (P forage-fed, nonimplanted beef market would need to garner a 16% premium to be economically competitive with cattle finished conventionally.

  17. Effects of chicory/perennial ryegrass swards compared with perennial ryegrass swards on the performance and carcass quality of grazing beef steers.

    Directory of Open Access Journals (Sweden)

    Christina L Marley

    Full Text Available An experiment investigated whether the inclusion of chicory (Cichorium intybus in swards grazed by beef steers altered their performance, carcass characteristics or parasitism when compared to steers grazing perennial ryegrass (Lolium perenne. Triplicate 2-ha plots were established with a chicory/ryegrass mix or ryegrass control. Forty-eight Belgian Blue-cross steers were used in the first grazing season and a core group (n = 36 were retained for finishing in the second grazing season. The experiment comprised of a standardisation and measurement period. During standardisation, steers grazed a ryegrass/white clover pasture as one group. Animals were allocated to treatment on the basis of liveweight, body condition and faecal egg counts (FEC determined 7 days prior to the measurement period. The measurement period ran from 25 May until 28 September 2010 and 12 April until 11 October 2011 in the first and second grazing year. Steers were weighed every 14 days at pasture or 28 days during housing. In the first grazing year, faecal samples were collected for FEC and parasite cultures. At the end of the first grazing year, individual blood samples were taken to determine O. ostertagi antibody and plasma pepsinogen levels. During winter, animals were housed as one group and fed silage. In the second grazing year, steers were slaughtered when deemed to reach fat class 3. Data on steer performance showed no differences in daily live-weight gain which averaged 1.04 kg/day. The conformation, fat grade and killing out proportion of beef steers grazing chicory/ryegrass or ryegrass were not found to differ. No differences in FEC, O. ostertagi antibody or plasma pepsinogen levels of beef steers grazing either chicory/ryegrass or ryegrass were observed. Overall, there were no detrimental effects of including chicory in swards grazed by beef cattle on their performance, carcass characteristics or helminth parasitism, when compared with steers grazing ryegrass.

  18. Effects of forage level in feedlot finishing diets on carcass characteristics and palatability of Jersey beef.

    Science.gov (United States)

    Arnett, E J; Fluharty, F L; Loerch, S C; Zerby, H N; Zinn, R A; Kuber, P S

    2012-03-01

    Jersey cattle are known for producing carcasses with a greater amount of marbling, but they require more days on feed to achieve acceptable market weights compared with other breeds. The objective of this study was to evaluate the effect of dietary forage (12 vs. 24% sudangrass:alfalfa hay, DM basis) in steam-flaked, corn-based finishing diets on carcass characteristics, beef palatability, and retail color stability of steaks from Jersey beef compared with conventionally fed commodity beef strip loins (COM) of identified quality (Choice(-) and Select(+)). Jersey steers (n = 77) were blocked by BW and randomly assigned to 1 of the following treatments for a 383-d trial period: Jersey low 12% (JL; n = 38) or Jersey high 24% (JH; n = 39) forage (DM basis). A comparison group was selected from conventionally fed cattle on the same day of slaughter as the Jersey treatments, and strip loins from USDA Select(+) (COM; n = 20) and Choice(-) (COM; n = 20) were removed for data analysis. Seventy-two hours postmortem, strip loins were removed, vacuum-packaged, and aged at 3°C for 18 d postmortem. After the aging period, steaks from the LM were sliced, vacuum-packaged, and frozen (-20°C) until analyzed. Jersey steaks had reduced (P forage level had minimal effects on carcass characteristics and beef palatability. However, feeding a low-forage diet decreases input cost and potentially results in a greater valued carcass. Finishing long-fed (383 d) Jersey steers can meet beef industry expectations with respect to quality grade.

  19. Genetic Parameter Estimates of Carcass Traits under National Scale Breeding Scheme for Beef Cattle

    Directory of Open Access Journals (Sweden)

    ChangHee Do

    2016-08-01

    Full Text Available Carcass and price traits of 72,969 Hanwoo cows, bulls and steers aged 16 to 80 months at slaughter collected from 2002 to 2013 at 75 beef packing plants in Korea were analyzed to determine heritability, correlation and breeding value using the Multi-Trait restricted maximum likelihood (REML animal model procedure. The traits included carcass measurements, scores and grades at 24 h postmortem and bid prices at auction. Relatively high heritability was found for maturity (0.41±0.031, while moderate heritability estimates were obtained for backfat thickness (0.20±0.018, longissimus muscle (LM area (0.23±0.020, carcass weight (0.28±0.019, yield index (0.20±0.018, yield grade (0.16±0.017, marbling (0.28±0.021, texture (0.14±0.016, quality grade (0.26±0.016 and price/kg (0.24±0.025. Relatively low heritability estimates were observed for meat color (0.06±0.013 and fat color (0.06±0.012. Heritability estimates for most traits were lower than those in the literature. Genetic correlations of carcass measurements with characteristic scores or quality grade of carcass ranged from −0.27 to +0.21. Genetic correlations of yield grade with backfat thickness, LM area and carcass weight were 0.91, −0.43, and −0.09, respectively. Genetic correlations of quality grade with scores of marbling, meat color, fat color and texture were −0.99, 0.48, 0.47, and 0.98, respectively. Genetic correlations of price/kg with LM area, carcass weight, marbling, meat color, texture and maturity were 0.57, 0.64, 0.76, −0.41, −0.79, and −0.42, respectively. Genetic correlations of carcass price with LM area, carcass weight, marbling and texture were 0.61, 0.57, 0.64, and −0.73, respectively, with standard errors ranging from ±0.047 to ±0.058. The mean carcass weight breeding values increased by more than 8 kg, whereas the mean marbling scores decreased by approximately 0.2 from 2000 through 2009. Overall, the results suggest that genetic improvement of

  20. Prediction of beef carcass and meat traits from rearing factors in young bulls and cull cows.

    Science.gov (United States)

    Soulat, J; Picard, B; Léger, S; Monteils, V

    2016-04-01

    The aim of this study was to predict the beef carcass and LM (thoracis part) characteristics and the sensory properties of the LM from rearing factors applied during the fattening period. Individual data from 995 animals (688 young bulls and 307 cull cows) in 15 experiments were used to establish prediction models. The data concerned rearing factors (13 variables), carcass characteristics (5 variables), LM characteristics (2 variables), and LM sensory properties (3 variables). In this study, 8 prediction models were established: dressing percentage and the proportions of fat tissue and muscle in the carcass to characterize the beef carcass; cross-sectional area of fibers (mean fiber area) and isocitrate dehydrogenase activity to characterize the LM; and, finally, overall tenderness, juiciness, and flavor intensity scores to characterize the LM sensory properties. A random effect was considered in each model: the breed for the prediction models for the carcass and LM characteristics and the trained taste panel for the prediction of the meat sensory properties. To evaluate the quality of prediction models, 3 criteria were measured: robustness, accuracy, and precision. The model was robust when the root mean square errors of prediction of calibration and validation sub-data sets were near to one another. Except for the mean fiber area model, the obtained predicted models were robust. The prediction models were considered to have a high accuracy when the mean prediction error (MPE) was ≤0.10 and to have a high precision when the was the closest to 1. The prediction of the characteristics of the carcass from the rearing factors had a high precision ( > 0.70) and a high prediction accuracy (MPE 0.10). Only the flavor intensity of the beef score could be satisfactorily predicted from the rearing factors with high precision ( = 0.72) and accuracy (MPE = 0.10). All the prediction models displayed different effects of the rearing factors according to animal categories

  1. Video image analysis as a potential grading system for Uruguayan beef carcasses.

    Science.gov (United States)

    Vote, D J; Bowling, M B; Cunha, B C N; Belk, K E; Tatum, J D; Montossi, F; Smith, G C

    2009-07-01

    A study was conducted in 2 phases to evaluate the effectiveness of 1) the VIAscan Beef Carcass System (BCSys; hot carcass system) and the CVS BeefCam (chilled carcass system), used independently or in combination, to predict Uruguayan beef carcass fabrication yields; and 2) the CVS BeefCam to segregate Uruguayan beef carcasses into groups that differ in the Warner-Bratzler shear force (WBSF) values of their LM steaks. The results from the meat yield phase of the present study indicated that the prediction of saleable meat yield percentages from Uruguayan beef carcasses by use of the BCSys or CVS BeefCam is similar to, or slightly better than, the use of USDA yield grade calculated to the nearest 0.1 and was much more effective than prediction based on Uruguay National Institute of Meat (INAC) grades. A further improvement in fabrication yield prediction could be obtained by use of a dual-component video image analysis (VIA) system. Whichever method of VIA prediction of fabrication yield is used, a single predicted value of fabrication yield for every carcass removes an impediment to the implementation of a value-based pricing system. Additionally, a VIA method of predicting carcass yield has the advantage over the current INAC classification system in that estimates would be produced by an instrument rather than by packing plant personnel, which would appeal to cattle producers. Results from the tenderness phase of the study indicated that the CVS BeefCam output variable for marbling was not (P > 0.05) able to segregate steer and heifer carcasses into groups that differed in WBSF values. In addition, the results of segregating steer and heifer carcasses according to muscle color output variables indicate that muscle maturity and skeletal maturity were useful for segregating carcasses according to differences in WBSF values of their steaks (P > 0.05). Use of VIA to predict beef carcass fabrication yields could improve accuracy and reduce subjectivity in comparison

  2. The relationship between the carcass characteristics and meat composition of young Simmental beef cattle

    Science.gov (United States)

    Ćirić, J.; Lukić, M.; Radulović, S.; Janjić, J.; Glamočlija, N.; Marković, R.; Baltić, M. Ž.

    2017-09-01

    The objective was to study the relationships between the carcass characteristics and meat composition of young Simmental beef, classified with regard to conformation and degree of fatness scores, and total lipid content, depending on gender. For this purpose, 90 animals (60 male and 30 female Simmental beef cattle) were analysed. The results of the study showed that gender affected carcass measurement scores and chemical composition of meat through its important effect on overall animal fatness. Referring to correlations, male carcass conformation score was negatively related to slaughter weight, total lipid content and fatness score. On the other hand, slaughter weight, hot and cold carcass weight, dressing percentage and carcass conformation was positively related to fatness score, all of them being significant. However, female carcass conformation score was positively related to slaughter weight, total lipid content and fatness score. Hot and cold carcass weights of female Simmental beef cattle were positively correlated to slaughter weight, total lipid content and carcass conformation score. Carcass conformation score and fatness score were affected by gender of young Simmental beef cattle.

  3. Quality related principles of the South African beef classification ...

    African Journals Online (AJOL)

    This paper addresses the principles related to different grading and classification systems of the world with specific focus on beef quality related outcomes. The paper uses the definitions that classification is a set of descriptive terms describing features of the carcass that are useful as guidelines to those involved in the ...

  4. Apparent prevalence of beef carcasses contaminated with Mycobacterium avium subsp. paratuberculosis sampled from Danish slaughter cattle

    DEFF Research Database (Denmark)

    Okura, Hisako; Toft, Nils; Pozzato, Nicola

    2011-01-01

    Presence of Mycobacterium avium subsp. paratuberculosis (MAP) in beef has been reported as a public health concern because asymptomatically infected cattle may contain MAP in tissues that are used for human consumption. Associations between MAP carcasses contamination and animal characteristics...... of two dairy cows were positive by culture whereas 4% of the animals were estimated with =10¿CFU/gram muscle based on realtime PCR. Age was found to be associated with carcass contamination with MAP. The observed viable MAP prevalence in beef carcasses was low. However, detection of MAP and MAP DNA...... such as age, breed, production type, and carcass classification were assessed. Cheek muscles from 501 carcasses were sampled cross-sectionally at a Danish abattoir and tested for presence of viable MAP and MAP DNA by bacterial culture and IS900 realtime PCR, respectively. Cheek muscle tissues from carcasses...

  5. An index for beef and veal characteristics in dairy cattle based on carcass traits.

    NARCIS (Netherlands)

    Werf, van der J.H.J.; Waaij, van der E.H.; Groen, A.F.; Jong, de G.

    1998-01-01

    Carcass data are nowadays routinely collected from Dutch slaughterhouses. The aim of this study was to develop a selection index for beef production traits in a dairy cattle population based upon such data. Records were available from three categories of animals: veal calves, beef bulls, and cows

  6. Effect of beef tallow on growth performance, carcass characteristics, meat composition, and lipid profile of growing lambs

    Directory of Open Access Journals (Sweden)

    Shahana Ahmed

    2015-09-01

    Full Text Available The objective of this study was to investigate the effect of diets with inclusion of beef tallow on growth, and carcass characteristics, meat quality, and lipid profile in growing lambs. The experiment was conducted with 15 lambs for 63 days. The lambs were randomly allotted into three dietary treatments (T0, T1, and T2 with five animals in each group; T0 (control diet without beef tallow, T1 (diet with 2% beef tallow, and T2 (diet with 4% beef tallow. The body weight and feed conversion ratio (FCR were significantly (P0.05 on meat quality and chemical composition among the three dietary groups. Group T1 showed the highest increase of cholesterol concentration (11.5% at the end of experiment, but serum triglyceride concentration was not significantly (P>0.05 correlated with any of the three dietary groups. To sum up, the use of beef tallow at 2% level in lamb diet can increase their performance without having any deleterious effect on carcass, meat quality and lipid profile. [J Adv Vet Anim Res 2015; 2(3.000: 346-352

  7. Effects of dietary potato by-product and rumen-protected histidine on growth, carcass characteristics and quality attributes of beef.

    Science.gov (United States)

    Thornton, K J; Richard, R P; Colle, M J; Doumit, M E; de Veth, M J; Hunt, C W; Murdoch, G K

    2015-09-01

    We hypothesized that variable composition in finishing rations, more specifically; the proportion of potato-by-product (PBP) and rumen protected histidine (His) supplementation may influence growth and meat quality attributes. Two different diets were fed (1) finishing ration with corn and barley as grains (CB, n = 20) and (2) substitution of 10% corn, DM basis, with PBP (PBP, n = 20). Additionally, half of each dietary treatment received 50 g/hd/d rumen protected His (HS, n= 20) while the other half received no supplement (NS, n = 20). Inclusion of 10% PBP or HS did not affect growth or carcass traits. Color stability was analyzed using Hunter color values as well as AMSA visual appraisal in both longissimus thoracis (LT) and gluteus medius (GM) muscles. The LT, but not the GM, of CB steers was more color stable over a 9 d simulated retail display compared to those fed a PB diet. Steers receiving HS produced significantly (P < 0.05) more color stable LT and GM steaks. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. Arcobacter contamination on pre- and post-chilled bovine carcasses and in minced beef at retail.

    Science.gov (United States)

    De Smet, S; De Zutter, L; Van Hende, J; Houf, K

    2010-01-01

    The present study aimed to assess the Arcobacter contamination on bovine carcasses postevisceration and postcooling in two slaughterhouses and in ready-to-eat minced beef. Carcasses (n = 247) were sampled at four sites in two slaughterhouses and 100 minced beef samples were collected at retail. Isolation was performed by a quantitative and qualitative Arcobacter selective method, and the isolates were identified by multiplex PCR, after which a part of them were characterized by enterobacterial repetitive intergenic consensus (ERIC)-PCR. Although arcobacters were isolated from 37% of the bovine carcasses postevisceration with the chest and the foreleg as most contaminated sites, cooling the carcasses for at least 24 h reduced the incidence of Arcobacter (7%) on the carcass surface significantly. Arcobacter butzleri was the species most frequently isolated, although co-contamination with multiple species also occurred. At retail, arcobacters were present in 9% of the minced beef samples, with Arcobacter butzleri as the dominant species. Forced air cooling of bovine carcasses for at least 24 h decreased the number of positive carcasses, but did not eliminate all arcobacters. This study demonstrates that maintaining good hygiene practices throughout the food supply chain is crucial to ensure safe food products at the consumer level.

  9. Genetic parameters for carcass weight, conformation and fat in five beef cattle breeds.

    Science.gov (United States)

    Kause, A; Mikkola, L; Strandén, I; Sirkko, K

    2015-01-01

    Profitability of beef production can be increased by genetically improving carcass traits. To construct breeding value evaluations for carcass traits, breed-specific genetic parameters were estimated for carcass weight, carcass conformation and carcass fat in five beef cattle breeds in Finland (Hereford, Aberdeen Angus, Simmental, Charolais and Limousin). Conformation and fat were visually scored using the EUROP carcass classification. Each breed was separately analyzed using a multitrait animal model. A total of 6879-19 539 animals per breed had phenotypes. For the five breeds, heritabilities were moderate for carcass weight (h 2=0.39 to 0.48, s.e.=0.02 to 0.04) and slightly lower for conformation (h 2=0.30 to 0.44, s.e.=0.02 to 0.04) and carcass fat (h 2=0.29 to 0.44, s.e.=0.02 to 0.04). The genetic correlation between carcass weight and conformation was favorable in all breeds (r G=0.37 to 0.53, s.e.=0.04 to 0.05), heavy carcasses being genetically more conformed. The phenotypic correlation between carcass weight and carcass fat was moderately positive in all breeds (r P=0.21 to 0.32), implying that increasing carcass weight was related to increasing fat levels. The respective genetic correlation was the strongest in Hereford (r G=0.28, s.e.=0.05) and Angus (r G=0.15, s.e.=0.05), the two small body-sized British breeds with the lowest conformation and the highest fat level. The correlation was weaker in the other breeds (r G=0.08 to 0.14). For Hereford, Angus and Simmental, more conformed carcasses were phenotypically fatter (r P=0.11 to 0.15), but the respective genetic correlations were close to zero (r G=-0.05 to 0.04). In contrast, in the two large body-sized and muscular French breeds, the genetic correlation between conformation and fat was negative and the phenotypic correlation was close to zero or negative (Charolais: r G=-0.18, s.e.=0.06, r P=0.02; Limousin: r G=-0.56, s.e.=0.04, r P=-0.13). The results indicate genetic variation for the genetic

  10. Identifications of Carcass Characteristic for Estimating the Composition of Beef Carcass

    OpenAIRE

    Hafid, H; Gurnadi, R.E; Priyanto, R; Saefuddin, A

    2010-01-01

    The research aimed to identify carcass characteristic that can be used for estimating composition ofbeef carcass. It was used 165 Brahman crossbred cattle in this research. Carcass characteristics wereweight of a half cold carcass (WC) ranged from 96 to 151 kg, loin eye area (LEA) ranged from 22.09 to304.8 mm2, 12th rib fat thickness (FT12) ranged from 0.80 to 2.90 mm, meat ranged from 53.55 to 90.10kg and carcass fat ranged from 5.54 to 39.72 kg. Result showed that a half weight cold carcass...

  11. Effects of beef production system on animal performance and carcass characteristics.

    Science.gov (United States)

    Maxwell, C L; Krehbiel, C R; Wilson, B K; Johnson, B T; Bernhard, B C; O'Neill, C F; VanOverbeke, D L; Mafi, G G; Step, D L; Richards, C J

    2014-12-01

    The objective of this study was to evaluate conventional (CONV) and natural (NAT) beef production systems from annual pasture through finishing through grazing. Beef steers (n=180, initial BW=250±19 kg) were assigned randomly to 2 treatments in the pasture phase. Steers were implanted with 40 mg of trenbolone acetate (TBA), 8 mg estradiol, and 29 mg tylosin tartrate (CONV), or received no implant (NAT). Steers on the 2 treatments grazed wheat or cereal rye for 109 d. Conventional steers had an 18.5% improvement in ADG (1.22 vs. 1.03 kg/d, P0.07). The CONV steers ate 6.9% more feed (11.8 vs. 11.0 kg/d, Pcarcass weight gain (1.36 vs. 1.06 kg/d), 18.6% improvement in carcass efficiency (0.115 vs. 0.097, Pcarcass weight was increased by 62 kg (424 vs. 362 kg, Pcarcasses in the upper 2/3 of USDA Choice grade (48.7 vs. 18.7%, Pcarcasses (25.4 vs. 9.3%, Pcarcasses with superior YG and desirable quality grades with both roughage levels.

  12. The effects of feeding broiler litter on microbial contamination of beef carcasses

    Energy Technology Data Exchange (ETDEWEB)

    Davis, J.R.; Apple, J.K.; Hellwig, D.H.; Kegley, E.B.; Pohlman, F.W. [University of Arkansas, Fayetteville, AR (United States). Department of Animal Science

    2002-09-01

    Two experiments were conducted to test the effects of feeding broiler litter, either directly in the diet or indirectly through pasture-fertilization, to beef cattle on the incidence of Salmonella typhimurium (S) and Escherichia coli O157:H7 (EC) contamination of carcasses and ground beef. In Experiment 1, beef cows (n=32) were allotted either ad libitum access to grass hay or a formulated diet (80% deep-stacked broiler litter and 20% corn). In Experiment 2, beef cows (n=32) were assigned to graze on pastures fertilized with a commercial fertilizer or fresh broiler litter. Cows in Experiment 1 were harvested following a 56-d feeding period; whereas, cows in Experiment 2 were harvested after 5, 10, 20, and 40 d of grazing pastures. All samples of muscle, purge, and ground beef were culture-negative for S and EC, suggesting that beef cattle may consume properly handled deep-stacked broiler litter, or pastures fertilized with fresh litter, without increasing the likelihood of carcass/meat contamination with S and (or) EC. (author)

  13. Influence of body condition score on live and carcass value of cull beef cows.

    Science.gov (United States)

    Apple, J K

    1999-10-01

    Mature beef cows (n = 88) were slaughtered to determine the influence of body condition score (BCS) on carcass and live animal value. Cows were weighed and assigned a BCS (9-point scale), 24 h before slaughter. Hide and by-products weights were recorded during harvest. After a 48-h chill period, the right side of each carcass was fabricated into boneless subprimal cuts, minor cuts, lean trim, fat, and bone. Weights were recorded at all stages of fabrication. Carcass values (U.S.$/100 kg of hot carcass weight) were calculated for U.S. Utility and U.S. Cutter grades, as well as for the Utility/Cutter mix for each BCS. Gross value included the carcass value and the value of the hide and byproducts, whereas net value was calculated after harvest and fabrication costs and by-product value were considered. Live value (U.S.$/100 kg of live weight) was computed by dividing the net value by the animal's live weight 24 h before harvest. The value of the hide and by-products for BCS-2 cows was greater (Pmix, cows designated with a BCS of 7 and 8 had greater (P.05) to BCS-7 cows. Information from this study can be used by the non-fed beef industry to establish a value-based marketing system. Data from this study would indicate that marketing cull beef cows at a BCS of 6 could optimize economic returns to both cow-calf producers and non-fed beef packers.

  14. Herd-specific random regression carcass profiles for beef cattle after adjustment for animal genetic merit.

    Science.gov (United States)

    Englishby, Tanya M; Moore, Kirsty L; Berry, Donagh P; Coffey, Mike P; Banos, Georgios

    2017-07-01

    Abattoir data are an important source of information for the genetic evaluation of carcass traits, but also for on-farm management purposes. The present study aimed to quantify the contribution of herd environment to beef carcass characteristics (weight, conformation score and fat score) with particular emphasis on generating finishing herd-specific profiles for these traits across different ages at slaughter. Abattoir records from 46,115 heifers and 78,790 steers aged between 360 and 900days, and from 22,971 young bulls aged between 360 and 720days, were analysed. Finishing herd-year and animal genetic (co)variance components for each trait were estimated using random regression models. Across slaughter age and gender, the ratio of finishing herd-year to total phenotypic variance ranged from 0.31 to 0.72 for carcass weight, 0.21 to 0.57 for carcass conformation and 0.11 to 0.44 for carcass fat score. These parameters indicate that the finishing herd environment is an important contributor to carcass trait variability and amenable to improvement with management practices. Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. The effects of skeletal separation and moisture enhancement for improving the eating quality of cull cow beef.

    Science.gov (United States)

    Streiter, P J; Campbell, C P; Mandell, I B

    2012-12-01

    Sixty-two cull beef cows were slaughtered to investigate effects of skeletal separation and moisture enhancement on beef eating quality. Muscles from each carcass side were randomly assigned to 1) no postmortem processing (NPP), 2) prerigor skeletal separation (SS), 3) moisture enhancement (ME) using calcium ascorbate or 4) a combination of SS and ME (SS/ME). Postmortem processing treatment (PPT) by ageing (PM) interactions (Padditive effect of combining SS and ME improved palatability traits versus SS or ME alone. Panellists found no differences (P>0.14) in softness and tenderness between SS/ME and Canadian AA or AAA beef. Postmortem processing of beef cows may produce beef as tender and juicy as beef from younger carcasses. Copyright © 2012 Elsevier Ltd. All rights reserved.

  16. The Effect of Carcass Quality on the Grid versus Dressed Weight Carcass Revenue Differential

    OpenAIRE

    Fausti, Scott W.; Qasmi, Bashir A.; Diersen, Matthew A.; Stockton, Matthew C.; Adamson, Bill

    2013-01-01

    Our study investigates the fed cattle grid pricing system and its premium and discount incentive mechanism over time. We hypothesize that the influence of an animal's carcass quality attributes on a price grid's incentive mechanism can be revealed by evaluating the effect of carcass quality on an individual animal's grid determined carcass premium or discount. A pooled-crossed sectional data set containing carcass information on 604 fed steers evaluated weekly on the USDA-AMS publically repor...

  17. Sources of variation in quality of South African beef: Case studies in ...

    African Journals Online (AJOL)

    The South African classification system describes beef carcasses in regard to visual fat cover, conformation and age by dentition. Animal age provides a fairly accurate description of expected eating quality in regard to tenderness in an industry where other sources of variation in tenderness are limited. Since deregulation in ...

  18. Genetic parameters of Visual Image Analysis primal cut carcass traits of commercial prime beef slaughter animals.

    Science.gov (United States)

    Moore, K L; Mrode, R; Coffey, M P

    2017-10-01

    Visual Image analysis (VIA) of carcass traits provides the opportunity to estimate carcass primal cut yields on large numbers of slaughter animals. This allows carcases to be better differentiated and farmers to be paid based on the primal cut yields. It also creates more accurate genetic selection due to high volumes of data which enables breeders to breed cattle that better meet the abattoir specifications and market requirements. In order to implement genetic evaluations for VIA primal cut yields, genetic parameters must first be estimated and that was the aim of this study. Slaughter records from the UK prime slaughter population for VIA carcass traits was available from two processing plants. After edits, there were 17 765 VIA carcass records for six primal cut traits, carcass weight as well as the EUROP conformation and fat class grades. Heritability estimates after traits were adjusted for age ranged from 0.32 (0.03) for EUROP fat to 0.46 (0.03) for VIA Topside primal cut yield. Adjusting the VIA primal cut yields for carcass weight reduced the heritability estimates, with estimates of primal cut yields ranging from 0.23 (0.03) for Fillet to 0.29 (0.03) for Knuckle. Genetic correlations between VIA primal cut yields adjusted for carcass weight were very strong, ranging from 0.40 (0.06) between Fillet and Striploin to 0.92 (0.02) between Topside and Silverside. EUROP conformation was also positively correlated with the VIA primal cuts with genetic correlation estimates ranging from 0.59 to 0.84, whereas EUROP fat was estimated to have moderate negative correlations with primal cut yields, estimates ranged from -0.11 to -0.46. Based on these genetic parameter estimates, genetic evaluation of VIA primal cut yields can be undertaken to allow the UK beef industry to select carcases that better meet abattoir specification and market requirements.

  19. QUALITY MANAGEMENT IN ECOLOGICAL BEEF PRODUCTION

    Directory of Open Access Journals (Sweden)

    Cornelia Petroman

    2012-09-01

    Full Text Available Producing high quality beef asks for the implementation of a performing management of raising cattle ecologically. The main ways of improving beef quality management have a technical nature: sustaina ble grazing management to conserve floral diversity and to obtain ecological beef and rational distribution of the cattle over the grassland to facilitate vegetation recovery and to avoid the setting of invasive species. Implementing a sustainable manageme nt of the resources in the neighborhood of animal farms has beneficial effects on beef quality, brings good economic income through the practice of best beef quality management, protects the environment long - term, and reduces infrastructure expenses thus a voiding the risks of meat contamination.

  20. Recovering value from beef carcasses classified as dark cutters by United States Department of Agriculture graders.

    Science.gov (United States)

    Bass, P D; Scanga, J A; Chapman, P L; Smith, G C; Tatum, J D; Belk, K E

    2008-07-01

    Effects of the dark-cutting condition were examined on commercially slaughtered beef carcass sides that were classified into groups exhibiting 1/3, 1/2, and full degrees of the dark-cutting (DEGDC) condition, as evaluated by a USDA-Agricultural Marketing Service grader (n = 20 per group). Twenty-nine muscles of each carcass side were evaluated to determine the ultimate pH and color (L*, a*, and b*). Fourteen beef muscles (biceps femoris, deep pectoral, chuck complexus, gluteus medius, infraspinatus, latissimus dorsi, psoas major, longissimus thoracis, longissimus lumborum, semimembranosus, semitendinosus, triceps brachii long head, tensor fasciae latae, and vastus lateralis) were evaluated using Warner-Bratzler Shear force (WBSF) and a trained sensory panel. The muscle x DEGDC interaction was significant for ultimate pH, L*, a*, and b* values (P sensory panel scores (P > 0.05), but differences were detected among muscles (P sensory scores or WBSF between DEGDC classes suggested equal sensory expectations for muscles from dark-cutting carcasses.

  1. The eradication of tapeworms in pork and beef carcasses by irradiation

    International Nuclear Information System (INIS)

    Verster, A.; Du Plessis, T.A.; Heever, L.W. Van Den.

    1977-01-01

    The aim of this investigation was to determine the potential role that the γ irradiation of carcasses infested with pork and beef tape worms can play in the eradication of these parasites. Irradiated cysticerci were examined to determine the effect of various radiation doses on the evagination of the cysticerci. Such irradiated cysticerci were also fed to hamsters in order to study the effect of the treatment on their infectivity and the longevity of the resulting tapeworms. The results showed that carcasses infested with cysticercosis can be rendered fit for human consumption by exposing them to radiation doses of 20 to 60 krad. Irradiation at these low doses does not affect the taste of the meat, and, moreover, enhances its shelf life. The low irradiation doses required, together with the possibility of high irradiator utilization, favours the economy of such radiation processing and could lead to appreciable monetary savings as compared to present freezing techniques. (author)

  2. Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction.

    Science.gov (United States)

    Bonny, S P F; Hocquette, J-F; Pethick, D W; Legrand, I; Wierzbicki, J; Allen, P; Farmer, L J; Polkinghorne, R J; Gardner, G E

    2018-04-02

    The Meat Standards Australia (MSA) grading scheme has the ability to predict beef eating quality for each 'cut×cooking method combination' from animal and carcass traits such as sex, age, breed, marbling, hot carcass weight and fatness, ageing time, etc. Following MSA testing protocols, a total of 22 different muscles, cooked by four different cooking methods and to three different degrees of doneness, were tasted by over 19 000 consumers from Northern Ireland, Poland, Ireland, France and Australia. Consumers scored the sensory characteristics (tenderness, flavor liking, juiciness and overall liking) and then allocated samples to one of four quality grades: unsatisfactory, good-every-day, better-than-every-day and premium. We observed that 26% of the beef was unsatisfactory. As previously reported, 68% of samples were allocated to the correct quality grades using the MSA grading scheme. Furthermore, only 7% of the beef unsatisfactory to consumers was misclassified as acceptable. Overall, we concluded that an MSA-like grading scheme could be used to predict beef eating quality and hence underpin commercial brands or labels in a number of European countries, and possibly the whole of Europe. In addition, such an eating quality guarantee system may allow the implementation of an MSA genetic index to improve eating quality through genetics as well as through management. Finally, such an eating quality guarantee system is likely to generate economic benefits to be shared along the beef supply chain from farmers to retailors, as consumers are willing to pay more for a better quality product.

  3. Características de carcaça e qualidade de carne de novilhos superprecoces de três grupos genéticos Carcass characteristics and beef quality of young bulls from three genetic groups

    Directory of Open Access Journals (Sweden)

    Patrícia Maria Ribeiro Campos Pereira

    2009-11-01

    Full Text Available O objetivo deste trabalho foi avaliar parâmetros de carcaça, características físico-químicas e de qualidade de carne de novilhos machos superprecoces. Foram avaliados três grupos raciais com 8 animais Nelore (N, 18 ¼ Abeerden Angus ½ Nelore (AN e 18 ½ Limousin ¼ Abeerden Angus ¼ Nelore (LAN, com idade entre 7,5 e 11,5 meses no início do experimento, abatidos após 143 dias de confinamento. Os animais AN apresentaram maior peso ao abate, ganho médio diário de peso, peso de carcaça e comprimento de carcaça; os animais LAN apresentaram maior rendimento de carcaça e área de olho de lombo. Os animais LAN apresentaram 72% de carcaças convexas, enquanto 83% das carcaças dos animais AN e 100% das carcaças dos animais N foram classificadas como subconvexas. Os grupos LAN e AN não apresentaram diferença significativa nos valores de força de cisalhamento, o que indica a possibilidade de utilização da proporção de 50% do genótipo Bos indicus sem prejuízo para a maciez da carne. As características de carcaça e carne dos animais dos grupos genéticos NA, LAN e N estão em conformidade com as especificações de consumo e adequadas para abate aos 15 meses de idade, o que viabiliza o sistema de produção de novilhos superprecoces.The objective of this work was to evaluate carcass parameters, physicochemical characteristics and quality of meat of young bulls. Three genetic groups with 8 Nelore (N, 18 ½ Abeerden Angus ½ Nelore (AN, and 18 ½ Limousin ¼ Abeerden Angus ¼ Nelore (LAN animals, with ages varying between 7.5 and 11.5 months at the beginning of the experiment, slaughtered after 143 days of confinement, were evaluated. AN animals were heavier at slaughter and showed higher average daily weight gain, higher hot carcass weight and carcass length; LAN animals had higher carcass yield and rib-eye area. LAN animals showed 72% convex carcasses, while 83% of AN and 100% of N carcasses were classified as subconvex. LAN and AN

  4. Carcass fabrication yields of beef steers supplemented zilpaterol hydrochloride and offered ad libitum or maintenance energy intake.

    Science.gov (United States)

    Schmitz, Angela N; Walter, Lee-Anne J; Nichols, Wade T; Hutcheson, John P; Lawrence, Ty E

    2018-06-04

    An experiment was conducted to evaluate the fabrication yields of carcasses from beef steers supplemented zilpaterol hydrochloride (ZH) and fed at maintenance (MA) or ad libitum (AB) intake levels. Beef steers (n = 56) from a common sire were blocked (n = 28 per block) by terminal growth implant and sorted into pairs by BW. Four pairs (n = 8) were harvested on day 0; the remaining 24 pairs (n = 48) were assigned to a dietary intake level (MA or AB) and days on feed (28 or 56 d). Within pairs of MA or AB intakes, steers harvested on day 56 were randomly assigned to supplementation of ZH (90 mg·d-1 per steer) for 20 d followed by a withdrawal period of 4 d or control (C). Steers (BW = 603.5 ± 48.1 kg) were harvested at a commercial processing facility. After a 24-h chill period, standard USDA grading procedures were used to derive a calculated yield grade and quality grade. Following grading, left carcass sides were transported to the West Texas A&M University Meat Laboratory for fabrication. Each side was fabricated into subprimals to determine individual red meat yield (RMY), trimmable fat yield (TFY), and bone yield (BY). A mixed model was used for analysis; fixed effects included treatment combinations and random effects included block and pairs. Single df contrasts tested day 0 vs. 28, day 0 vs. 56, day 28 vs. 56, MA vs. AB, and C vs. ZH. Yield of chuck eye roll differed (P = 0.05) by days on feed (0 d = 4.14, 28 d = 4.11, 56 d = 4.55%). Similarly, eye of round yield was impacted (P = 0.02) by days on feed (0 d = 1.51, 28 d = 1.37, 56 d = 1.36%). Additionally, brisket yield was altered (P < 0.01) by days on feed (0 d = 4.08, 28 d = 3.56, 56 d = 3.48%) and treatment (C = 3.34, ZH = 3.61%). For remaining subprimals, no differences (P ≥ 0.15) were detected. Furthermore, results indicated that RMY tended (P = 0.07) to differ by treatment (C = 61.35, ZH = 63.67%). Comparatively, TFY was impacted (P = 0.04) by intake (MA = 20.44, AB = 23.33%). Results from this

  5. Influence of carcass weight on meat quality of commercial feedlot steers with similar feedlot, slaughter and post-mortem management.

    Science.gov (United States)

    Agbeniga, Babatunde; Webb, Edward C

    2018-03-01

    The effects of beef carcass weight on muscle pH/temperature profile and selected meat quality attributes were evaluated. Twenty-six carcasses from light (≤260kg, n=15) and heavy (≥290kg, n=11) feedlot steers were randomly allocated and stimulated with low voltage electrical stimulation (LVES) for 30s at 7min post-mortem (pm). Quality evaluations were carried out on samples from the Longissimus et lumborum (LL) muscle from the left side of each carcass. Heavier carcasses showed faster pH decline and slower (P35°C) but there was no sign of sarcomere shortening in any carcass. Significantly lower (P0.05) drip loss at 3 and 14days pm as well as higher L* (meat lightness) (P<0.05) and C* (chroma) (P<0.05) values early (2days) pm. However, at 14days pm, there were no significant differences between the light and heavy carcasses in terms of L* and C*. No significant difference was observed between heavy and light carcasses in terms of H* at 2 and 14days pm. The study showed that heavier carcasses which favor slaughter house pricing can be produced and processed alongside lighter carcasses without significant detrimental effects on meat quality by using low voltage electrical stimulation (LVES). Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. Growth, carcass and meat quality traits in beef from Angus, Hereford and cross-breed grazing steers, and their association with SNPs in genes related to fat deposition metabolism.

    Science.gov (United States)

    Papaleo Mazzucco, J; Goszczynski, D E; Ripoli, M V; Melucci, L M; Pardo, A M; Colatto, E; Rogberg-Muñoz, A; Mezzadra, C A; Depetris, G J; Giovambattista, G; Villarreal, E L

    2016-04-01

    Grazing steers from Angus and Hereford breeds, their cross-breeds and a three-way cross-breed (Limousin × Angus-Hereford) were measured for growth, carcass and meat quality traits. Breed effects were studied, and the association of SNPs with fat deposition and fatty acid (FA) composition (leptin, melanocortin-4 receptor, stearoyl-CoA desaturase, FA synthase and thyroglobulin) was tested. Limousin cross-breed showed the greatest final body weight, ultrasound rib eye area, dressing percentage, carcass and leg length, and the lowest backfat thickness and intramuscular fat content. Genetic groups had similar pH, shear force, cooking loss, L* and b* and n-6:n-3 ratio. Meat from 1/2-Angus presented greater a* than Limousin cross-breed. Whereas Angus had the highest total SFA content, Hereford had the lowest total SFA and the highest total MUFA. Limousin cross-breed had greater content of several individual PUFAs, total PUFA, n-6 and n-3 FA than Angus and 1/2-Angus. Leptin and FA synthase were associated with some FAs, supporting their influence over fat metabolism for grazing animals. Copyright © 2015 Elsevier Ltd. All rights reserved.

  7. Modelling of beef sensory quality for a better prediction of palatability.

    Science.gov (United States)

    Hocquette, Jean-François; Van Wezemael, Lynn; Chriki, Sghaier; Legrand, Isabelle; Verbeke, Wim; Farmer, Linda; Scollan, Nigel D; Polkinghorne, Rod; Rødbotten, Rune; Allen, Paul; Pethick, David W

    2014-07-01

    Despite efforts by the industry to control the eating quality of beef, there remains a high level of variability in palatability, which is one reason for consumer dissatisfaction. In Europe, there is still no reliable on-line tool to predict beef quality and deliver consistent quality beef to consumers. Beef quality traits depend in part on the physical and chemical properties of the muscles. The determination of these properties (known as muscle profiling) will allow for more informed decisions to be made in the selection of individual muscles for the production of value-added products. Therefore, scientists and professional partners of the ProSafeBeef project have brought together all the data they have accumulated over 20 years. The resulting BIF-Beef (Integrated and Functional Biology of Beef) data warehouse contains available data of animal growth, carcass composition, muscle tissue characteristics and beef quality traits. This database is useful to determine the most important muscle characteristics associated with a high tenderness, a high flavour or generally a high quality. Another more consumer driven modelling tool was developed in Australia: the Meat Standards Australia (MSA) grading scheme that predicts beef quality for each individual muscle×specific cooking method combination using various information on the corresponding animals and post-slaughter processing factors. This system has also the potential to detect variability in quality within muscles. The MSA system proved to be effective in predicting beef palatability not only in Australia but also in many other countries. The results of the work conducted in Europe within the ProSafeBeef project indicate that it would be possible to manage a grading system in Europe similar to the MSA system. The combination of the different modelling approaches (namely muscle biochemistry and a MSA-like meat grading system adapted to the European market) is a promising area of research to improve the prediction

  8. Tactical decisions of concentrate level, slaughter age and carcass weight of bulls of five beef breeds under Norwegian conditions

    Directory of Open Access Journals (Sweden)

    H. BONESMO

    2008-12-01

    Full Text Available Beef production based on suckler cow breeds is a relatively new production system in Norway as in most Nordic countries. To ensure the continuation of this production, profitable management practices designed for Norwegian conditions have to be established. Thus a simulation model was developed that integrates the daily feed intake, the daily live weight (LW gain, silage net energy concentration for beef production (feed units beef (FUb kg?1 dry matter and price, concentrate level and price, and carcass price for bulls of the country's five most common beef breeds. In this work the model was combined with production statistics to find general recommendations in the finishing of beef bulls under Norwegian conditions. Among all the five breeds the Limousin bulls had the highest estimated mean daily return and the Hereford bulls the lowest estimated mean daily return from 20 g concentrate kg?1 LW0.75 for the 940 FUb kg?1 silage dry matter, and from 40 g concentrate kg?1 LW0.75 for the 800 FUb kg?1 silage dry matter. Our estimated optimal slaughter ages and carcass weights shows that it pays to more intensively feed during the finishing period for all five breeds. Current farming practice in Norway for the five major breeds studied is that slaughter age is at least two months later with lighter carcass weights than the results expected from following our model estimated recommendations.

  9. Microbial contamination level profiles attributed to contamination of beef carcasses, personnel, and equipment: case of small and medium enterprise slaughterhouses

    DEFF Research Database (Denmark)

    Wambui, Joseph; Lamuka, Peter; Karuri, Edward

    2018-01-01

    The microbial contamination level profiles (MCLPs) attributed to contamination of beef carcasses, personnel, and equipment in five Kenyan small and medium enterprise slaughterhouses were determined. Aerobic plate counts, Enterobacteriaceae, Staphylococcus, and Salmonella were used to determine...... contamination at four different slaughter stages, namely, dehiding, evisceration, splitting, and dispatch. Microbiological criteria of the four microorganisms were used to score contamination levels (CLs) as poor (0), poor to average (1), average (2), or good (3). MCLPs were further assigned to carcasses......, personnel, and equipment at each stage by summing up the CL scores. The CL score attributed to aerobic plate count contamination was 2 or 3 for carcasses but 0 for personnel and equipment in almost all slaughterhouses. A score of 0 on carcasses was mostly attributed to Enterobacteriaceae at evisceration...

  10. Prevalence and Antimicrobial Resistance of Campylobacter Isolated from Dressed Beef Carcasses and Raw Milk in Tanzania.

    Science.gov (United States)

    Kashoma, Isaac P; Kassem, Issmat I; John, Julius; Kessy, Beda M; Gebreyes, Wondwossen; Kazwala, Rudovick R; Rajashekara, Gireesh

    2016-01-01

    Campylobacter species are commonly transmitted to humans through consumption of contaminated foods such as milk and meat. The aim of this study was to investigate the prevalence, antimicrobial resistance, and genetic determinants of resistance of Campylobacter isolated from raw milk and beef carcasses in Tanzania. The antimicrobial resistance genes tested included blaOXA-61 (ampicillin), aph-3-1 (aminoglycoside), tet(O) (tetracycline), and cmeB (multi-drug efflux pump). The prevalence of Campylobacter was 9.5% in beef carcasses and 13.4% in raw milk, respectively. Using multiplex-polymerase chain reaction (PCR), we identified 58.1% of the isolates as Campylobacter jejuni, 30.7% as Campylobacter coli, and 9.7% as other Campylobacter spp. One isolate (1.6%) was positive for both C. jejuni and C. coli specific PCR. Antimicrobial susceptibility testing using the disk diffusion assay and the broth microdilution method showed resistance to: ampicillin (63% and 94.1%), ciprofloxacin (9.3% and 11.8%), erythromycin (53.7% and 70.6%), gentamicin (0% and 15.7%), streptomycin (35.2% and 84.3%), and tetracycline (18.5% and 17.7%), respectively. Resistance to azithromycin (42.6%), nalidixic acid (64.8%), and chloramphenicol (13%) was determined using the disk diffusion assay only, while resistance to tylosin (90.2%) was quantified using the broth microdilution method. The blaOXA-61 (52.6% and 28.1%), cmeB (26.3% and 31.3%), tet(O) (26.3% and 31.3%), and aph-3-1 (5.3% and 3.0%) were detected in C. coli and C. jejuni. These findings highlight the extent of antimicrobial resistance in Campylobacter occurring in important foods in Tanzania. The potential risks to consumers emphasize the need for adequate control approaches, including the prudent use of antimicrobials to minimize the spread of antimicrobial-resistant Campylobacter.

  11. Impact of product familiarity on beef quality perception

    DEFF Research Database (Denmark)

    Banovic, Marija; Fontes, Magda Aguiar; Barreira, Maria Madalena

    2012-01-01

    This study examines the use of intrinsic and extrinsic cues in beef quality perception at the point of purchase and upon consumption by consumers with varying levels of familiarity with a particular beef product. High-familiarity consumers tend to use the color of the meat to assess beef quality......, whereas low-familiarity consumers tend to believe that the brand is the most valid cue for assessing beef quality. However, due to the lack of consistency in sensory beef quality, high-familiarity consumers’ ability to form quality expectations that are predictive of their quality experience is no better...

  12. Prediction of retail beef yield and fat content from live animal and carcass measurements in Nellore cattle.

    Science.gov (United States)

    Sakamoto, L S; Mercadante, M E Z; Bonilha, S F M; Branco, R H; Bonilha, E F M; Magnani, E

    2014-11-01

    Data from 156 Nellore males were used to develop equations for the prediction of retail beef yield and carcass fat content, expressed as kilograms and as a percentage, from live animal and carcass measurements. Longissimus muscle area and backfat and rump fat thickness were measured by ultrasound up to 5 d before slaughter and fasted live weight was determined 1 d before slaughter. The same traits were obtained after slaughter. The carcass edible portion (CEP in kg and CEP% in percentage; n = 116) was calculated by the sum of the edible portions of primal cuts: hindquarter, forequarter, and spare ribs. Trimmable fat from the carcass boning process, with the standardization of about 3 mm of fat on retail beef, was considered to be representative of carcass fat content. Most of the variation in CEP was explained by fasted live weight or carcass weight (R(2) of 0.92 and 0.96); the same occurred for CEP% (R(2) of 0.15 and 0.13), and for CEP, the inclusion of LM area and fat thickness reduced the equation bias (lower value of Mallow's Cp statistics). For trimmable fat, most variation could be explained by weight or rump fat thickness. In general, the equations developed from live animal measurements showed a predictive power similar to the equations using carcass measurements. In all cases, the traits expressed as kilograms were better predicted (R(2) of 0.39 to 0.96) than traits expressed as a percentage (R(2) of 0.08 to 0.42).

  13. Live animal measurements, carcass composition and plasma hormone and metabolite concentrations in male progeny of sires differing in genetic merit for beef production.

    Science.gov (United States)

    Clarke, A M; Drennan, M J; McGee, M; Kenny, D A; Evans, R D; Berry, D P

    2009-07-01

    In genetic improvement programmes for beef cattle, the effect of selecting for a given trait or index on other economically important traits, or their predictors, must be quantified to ensure no deleterious consequential effects go unnoticed. The objective was to compare live animal measurements, carcass composition and plasma hormone and metabolite concentrations of male progeny of sires selected on an economic index in Ireland. This beef carcass index (BCI) is expressed in euros and based on weaning weight, feed intake, carcass weight and carcass conformation and fat scores. The index is used to aid in the genetic comparison of animals for the expected profitability of their progeny at slaughter. A total of 107 progeny from beef sires of high (n = 11) or low (n = 11) genetic merit for the BCI were compared in either a bull (slaughtered at 16 months of age) or steer (slaughtered at 24 months of age) production system, following purchase after weaning (8 months of age) from commercial beef herds. Data were analysed as a 2 × 2 factorial design (two levels of genetic merit by two production systems). Progeny of high BCI sires had heavier carcasses, greater (P animal value (obtained by multiplying carcass weight by carcass value, which was based on the weight of meat in each cut by its commercial value) than progeny of low BCI sires. Regression of progeny performance on sire genetic merit was also undertaken across the entire data set. In steers, the effect of BCI on carcass meat proportion, calculated carcass value (c/kg) and animal value was positive (P carcass fat proportion (P carcass weight followed the same trends as BCI. Muscularity scores, carcass meat proportion and calculated carcass value increased, whereas scanned fat depth, carcass fat and bone proportions decreased with increasing sire EPD for conformation score. The opposite association was observed for sire EPD for fat score. Results from this study show that selection using the BCI had positive

  14. Influence of electrical stimulation on carcass and meat quality of ...

    African Journals Online (AJOL)

    Agbeniga

    2014-08-24

    Aug 24, 2014 ... meat and carcass quality attributes of cattle, based on the way cattle were slaughtered. ... the release of Ca2+ at higher temperatures (Savell et al., 1981). ... pH of carcasses after slaughter, stress before or at slaughter could ...

  15. Partial Replacement of Ground Corn with Glycerol in Beef Cattle Diets: Intake, Digestibility, Performance, and Carcass Characteristics.

    Directory of Open Access Journals (Sweden)

    Pedro Del Bianco Benedeti

    Full Text Available The objective of this study was to evaluate the effects of replacing dry ground corn with crude glycerol on intake, apparent digestibility, performance, and carcass characteristics of finishing beef bulls. A completely randomized block design experiment with 25 d for adaptation and 100 d for data collection was conducted, in which 3,640 Nellore bulls (367 ± 36.8 kg; 18 ± 3 mo were blocked by body weight and assigned to 20 pens. Bulls were randomly assigned to one of four treatments: 0, 5, 10, and 15% (dry matter basis of crude glycerol in the diet. Initially, 20 bulls were slaughtered to serve as a reference to estimate initial empty body weight, which allowed for carcass gain calculation. Bulls were weighed at the beginning, at two-thirds, and at the end of the experiment for performance calculations. Carcass measurements were obtained by ultrasound. Fecal output was estimated using indigestible neutral detergent fiber as an internal marker. Data were analyzed using the mixed procedures in SAS 9.2 (SAS Institute Inc., Cary, NC. Intake of dry matter, organic matter, and neutral detergent fiber decreased linearly (P 0.05 intakes of crude protein, non-fiber carbohydrates, and total digestible nutrients. Digestibility of dry matter, organic matter, neutral detergent fiber, and total digestible nutrients increased quadratically (P 0.05. These results suggest that crude glycerol may be included in finishing beef diets at levels up to 15% without impairing performance and carcass characteristics.

  16. Partial Replacement of Ground Corn with Glycerol in Beef Cattle Diets: Intake, Digestibility, Performance, and Carcass Characteristics

    Science.gov (United States)

    Del Bianco Benedeti, Pedro; Paulino, Pedro Veiga Rodrigues; Marcondes, Marcos Inácio; Maciel, Ivan França Smith; da Silva, Matheus Custódio; Faciola, Antonio Pinheiro

    2016-01-01

    The objective of this study was to evaluate the effects of replacing dry ground corn with crude glycerol on intake, apparent digestibility, performance, and carcass characteristics of finishing beef bulls. A completely randomized block design experiment with 25 d for adaptation and 100 d for data collection was conducted, in which 3,640 Nellore bulls (367 ± 36.8 kg; 18 ± 3 mo) were blocked by body weight and assigned to 20 pens. Bulls were randomly assigned to one of four treatments: 0, 5, 10, and 15% (dry matter basis) of crude glycerol in the diet. Initially, 20 bulls were slaughtered to serve as a reference to estimate initial empty body weight, which allowed for carcass gain calculation. Bulls were weighed at the beginning, at two-thirds, and at the end of the experiment for performance calculations. Carcass measurements were obtained by ultrasound. Fecal output was estimated using indigestible neutral detergent fiber as an internal marker. Data were analyzed using the mixed procedures in SAS 9.2 (SAS Institute Inc., Cary, NC). Intake of dry matter, organic matter, and neutral detergent fiber decreased linearly (P 0.05) intakes of crude protein, non-fiber carbohydrates, and total digestible nutrients. Digestibility of dry matter, organic matter, neutral detergent fiber, and total digestible nutrients increased quadratically (P carcass gain, carcass dressing, gain-to-feed ratio, Longissimus thoracis muscle area, and back and rump fat thicknesses (P > 0.05). These results suggest that crude glycerol may be included in finishing beef diets at levels up to 15% without impairing performance and carcass characteristics. PMID:26820725

  17. Longissimus muscle transcriptome profiles related to carcass and meat quality traits in fresh meat Pietrain carcasses

    NARCIS (Netherlands)

    Pas, te M.F.W.; Keuning, E.; Hulsegge, B.; Hoving-Bolink, A.H.; Evans, G.; Mulder, H.A.

    2010-01-01

    High quality pork is consumed as fresh meat while other carcasses are used in the processing industry. Meat quality is determined measuring technical muscle parameters. The objective of this research was to investigate the molecular regulatory mechanisms underlying meat quality differences of pork

  18. European beef consumers' interest in a beef eating-quality guarantee

    DEFF Research Database (Denmark)

    Verbeke, Wim; Van Wezemael, Lyn; de Barcellos, Marcia Dutra

    2010-01-01

    and Germany to assess their opinions about beef muscle profiling and their interest in a beef eating-quality guarantee. Findings indicate that both concepts are well accepted by European beef consumers, although not unconditional. Besides acknowledging the opportunity to purchase beef with guaranteed...... tenderness, consumers express some reserve related to the possible upgrading of lower value cuts, too much standardisation, and the fact that tenderness is to some extent subjective. They further require the system to be simple, sufficiently documented and independent-party controlled. The insights obtained...

  19. Slaughtering age effect on carcass traits and meat quality of italian heavy draught horse foals.

    Science.gov (United States)

    De Palo, P; Maggiolino, A; Centoducati, P; Tateo, A

    2013-11-01

    The present work describes the effect of slaughtering age on horse carcass traits and on meat quality. Eighteen male Italian heavy draught horse (IHDH) breed foals were employed in the study. Soon after foaling they were randomly subdivided in 3 groups according to 3 age at slaughtering classes: 6 months old, 11 months old and 18 months old. Live weight, hot carcass weight and dressing percentage of each animal were recorded. After slaughtering, meat samples were collected from Longissimus Dorsi muscle between 13th and 18th thoracic vertebra of each animal and then analyzed. The right half carcass of each animal was then divided in cuts. Each one was subdivided into lean, fat and bones. Then, the classification of the lean meat in first and second quality cuts was performed according to the butchers' customs. Older animals were characterized by a lower incidence of first quality cuts (phorse meat, if compared to beef, is more suitable from a nutritional point of view. Season influenced reproduction, birth as well as production aspects of this species. The different slaughtering age could represent the way to produce meat of IHDH foals during the entire year without change in the qualitative standard expected by consumers.

  20. Genetic parameters for carcass and ultrasound traits in Hereford and admixed Simmental beef cattle: Accuracy of evaluating carcass traits.

    Science.gov (United States)

    Su, H; Golden, B; Hyde, L; Sanders, S; Garrick, D

    2017-11-01

    Genetic parameters are required to evaluate carcass merit using correlated real-time ultrasound (RTU) measurements. Many registered bulls and heifers are measured using RTU before consideration for selection as parents, whereas few animals are recorded for carcass traits and those are often crossbred steers. The objective of this study was to estimate genetic parameters required for evaluating carcass merit in the American Hereford Association (AHA) and the American Simmental Association (ASA) using multivariate models and to assess accuracy of carcass trait estimated breeding values (EBV) for selection candidates. All available carcass data including carcass weight (CWT), fat thickness (FAT), longissimus muscle area (LMA), and marbling score (MRB) were provided by the AHA and the ASA along with RTU data including fat thickness (UFAT), longissimus muscle area (ULMA), and percentage of intramuscular fat (UIMF). Carcass data comprised 6,054 AHA and 9,056 ASA cattle, while RTU data in comparable numbers from close relatives comprised 6,074 AHA and 7,753 ASA cattle. Pedigrees included 33,226 AHA and 37,665 ASA animals. Fixed effects for carcass and RTU data included contemporary group, age at scan/slaughter, and major breed percentages. Restricted maximum likelihood procedures were applied to all the carcass and RTU measurements, along with birth weight to account for selection, fitting 8-trait multivariate models separately for each breed association. Heritability estimates for AHA and ASA carcass traits were 0.41 ± 0.04 and 0.25 ± 0.03 for FAT, 0.47 ± 0.04 and 0.32 ± 0.03 for LMA, 0.48 ± 0.04 and 0.43 ± 0.04 for MRB, 0.51 ± 0.04 and 0.34 ± 0.03 for CWT, and for RTU traits were 0.29 ± 0.04 and 0.37 ± 0.03 for UFAT, 0.31 ± 0.04 and 0.44 ± 0.03 for ULMA, and 0.45 ± 0.04 and 0.42 ± 0.03 for UIMF. Genetic correlations for AHA and ASA analyses between FAT and UFAT were 0.74 ± 0.08 and 0.28 ± 0.13, between LMA and ULMA were 0.81 ± 0.07 and 0.57 ± 0.10, and

  1. Microbial Contamination Level Profiles Attributed to Contamination of Beef Carcasses, Personnel, and Equipment: Case of Small and Medium Enterprise Slaughterhouses.

    Science.gov (United States)

    Wambui, Joseph; Lamuka, Peter; Karuri, Edward; Matofari, Joseph; Njage, Patrick Murigu Kamau

    2018-04-01

    The microbial contamination level profiles (MCLPs) attributed to contamination of beef carcasses, personnel, and equipment in five Kenyan small and medium enterprise slaughterhouses were determined. Aerobic plate counts, Enterobacteriaceae, Staphylococcus, and Salmonella were used to determine contamination at four different slaughter stages, namely, dehiding, evisceration, splitting, and dispatch. Microbiological criteria of the four microorganisms were used to score contamination levels (CLs) as poor (0), poor to average (1), average (2), or good (3). MCLPs were further assigned to carcasses, personnel, and equipment at each stage by summing up the CL scores. The CL score attributed to aerobic plate count contamination was 2 or 3 for carcasses but 0 for personnel and equipment in almost all slaughterhouses. A score of 0 on carcasses was mostly attributed to Enterobacteriaceae at evisceration and to Salmonella at dehiding and evisceration. In addition, a score of 0 was mostly attributed to Staphylococcus contamination of personnel at dehiding. A score of 3 was attributed mostly to Enterobacteriaceae on hands at splitting, whereas a score of 2 was mostly attributed to the clothes at dehiding and evisceration. A CL score of 3 was mostly attributed to Enterobacteriaceae and Salmonella contamination of equipment at dehiding and splitting, respectively. Although CLs attributed to contamination of carcasses, personnel, and equipment ranged from 0 to 3, the maximum MCLP score of 9 was only attained in carcasses from two slaughterhouses at dehiding and from one slaughterhouse at dispatch. There is, therefore, a lot of room for small and medium enterprise slaughterhouses to improve their food safety objectives by improving food safety management systems at the points characterized by low CL scores.

  2. Beef carcasses with larger eye muscle areas, lower ossification scores and improved nutrition have a lower incidence of dark cutting.

    Science.gov (United States)

    McGilchrist, P; Alston, C L; Gardner, G E; Thomson, K L; Pethick, D W

    2012-12-01

    This study evaluated the effect of eye muscle area (EMA), ossification, carcass weight, marbling and rib fat depth on the incidence of dark cutting (pH(u)>5.7) using routinely collected Meat Standards Australia (MSA) data. Data was obtained from 204,072 carcasses at a Western Australian processor between 2002 and 2008. Binomial data of pH(u) compliance was analysed using a logit model in a Bayesian framework. Increasing eye muscle area from 40 to 80 cm², increased pH(u) compliance by around 14% (Pcutting. Increasing musculature and growth combined with good nutrition will minimise dark cutting beef in Australia. Copyright © 2012 Elsevier Ltd. All rights reserved.

  3. Ostrich (Struthio camellus carcass yield and meat quality parameters

    Directory of Open Access Journals (Sweden)

    A Balog

    2007-12-01

    Full Text Available This article aimed at compiling recent studies on the main factors that influence ostrich meat quality and carcass yield. Few articles investigated the effect of subspecies, which generally are not even mentioned. There are important dietary effects, particularly those caused by dietary protein to energy ratio. Rigor mortis follow-up studies showed that there are no losses in meat quality when carcasses are hot-deboned. Age at slaughter influences some meat quality traits, such as tenderness and lipid content. Few effects of gender have been observed, and at the same age at slaughter, both male and female present the same meat quality traits.

  4. Effect of two Spanish breeds and diet on beef quality including consumer preferences.

    Science.gov (United States)

    Ripoll, Guillermo; Blanco, Mireia; Albertí, Pere; Panea, Begoña; Joy, Margalida; Casasús, Isabel

    2014-03-30

    Farmers in dry mountain areas are changing their management strategies to improve livestock farming efficiency, by using different forages or different breeds. The effect of breed (Parda de Montaña vs. Pirenaica) and finishing diet (grazing on meadows vs. a total mixed ration (50% alfalfa, 40% maize grain, 10% straw)) on carcass characteristics and meat quality of steers was studied. Parda de Montaña had a greater (P < 0.01) amount of intramuscular fat than Pirenaica. The finishing diet did not influence carcass fat color, but fatty acid composition was slightly affected. Finishing steers on a total mixed ration increased the percentage of fat of the 10th rib (P < 0.001). Supplementation with concentrates increased the diet energy concentration and also increased the dressing percentage. Both breeds had similar carcass characteristics. Consumers preferred beef from the Pirenaica breed because of its greater tenderness. Consumers did not differentiate between beef from animals fed different finishing diets. However, consumers who like meat very much preferred meat aged in a cooler at 4 °C for 15 days rather than 8 days. © 2013 Society of Chemical Industry.

  5. Genetic and phenotypic relationships of feed intake and measures of efficiency with growth and carcass merit of beef cattle.

    Science.gov (United States)

    Nkrumah, J D; Basarab, J A; Wang, Z; Li, C; Price, M A; Okine, E K; Crews, D H; Moore, S S

    2007-10-01

    Feed intake and efficiency of growth are economically important traits of beef cattle. This study determined the relationships of daily DMI, feed:gain ratio [F:G, which is the reciprocal of the efficiency of gain (G:F) and therefore increases as the efficiency of gain decreases and vice versa, residual feed intake (RFI), and partial efficiency of growth (efficiency of ADG, PEG) with growth and carcass merit of beef cattle. Residual feed intake was calculated from phenotypic regression (RFIp) or genetic regression (RFIg) of ADG and metabolic BW on DMI. An F1 half-sib pedigree file containing 28 sires, 321 dams, and 464 progeny produced from crosses between Alberta Hybrid cows and Angus, Charolais, or Alberta Hybrid bulls was used. Families averaged 20 progeny per sire (range = 3 to 56). Performance, ultrasound, and DMI data was available on all progeny, of which 381 had carcass data. Phenotypic and genetic parameters were obtained using SAS and ASREML software, respectively. Differences in RFIp and RFIg, respectively, between the most and least efficient steers (i.e., steers with the lowest PEG) were 5.59 and 6.84 kg of DM/d. Heritabilities for DMI, F:G, PEG, RFIp, and RFIg were 0.54 +/- 0.15, 0.41 +/- 0.15, 0.56 +/- 0.16, 0.21 +/- 0.12, and 0.42 +/- 0.15, respectively. The genetic (r = 0.92) and phenotypic (r = 0.97) correlations between RFIp and RFIg indicated that the 2 indices are very similar. Both indices of RFI were favorably correlated phenotypically (P 0.50), but only DMI had strong genetic (r = 0.87 +/- 0.10) and phenotypic (r = 0.65) correlations with metabolic BW. Generally, the phenotypic and genetic correlations of RFI with carcass merit were not different from zero, except genetic correlations of RFI with ultrasound and carcass LM area and carcass lean yield and phenotypic correlations of RFI with backfat thickness (P < 0.01). Daily DMI had moderate to high phenotypic (P < 0.01) and genetic correlations with all the ultrasound and carcass traits

  6. Visceral organ weights, digestion and carcass characteristics of beef bulls differing in residual feed intake offered a high concentrate diet.

    Science.gov (United States)

    Fitzsimons, C; Kenny, D A; McGee, M

    2014-06-01

    This study examined the relationship of residual feed intake (RFI) with digestion, body composition, carcass traits and visceral organ weights in beef bulls offered a high concentrate diet. Individual dry matter (DM) intake (DMI) and growth were measured in a total of 67 Simmental bulls (mean initial BW 431 kg (s.d.=63.7)) over 3 years. Bulls were offered concentrates (860 g/kg rolled barley, 60 g/kg soya bean meal, 60 g/kg molasses and 20 g/kg minerals per vitamins) ad libitum plus 0.8 kg grass silage DM daily for 105 days pre-slaughter. Ultrasonic muscle and fat depth, body condition score (BCS), muscularity score, skeletal measurements, blood metabolites, rumen fermentation and total tract digestibility (indigestible marker) were determined. After slaughter, carcasses and perinephric and retroperitoneal fat were weighed, carcasses were graded for conformation and fat score and weight of non-carcass organs, liver, heart, kidneys, lungs, gall bladder, spleen, reticulo-rumen full and empty and intestines full, were determined. The residuals of the regression of DMI on average daily gain (ADG), mid-test metabolic BW (BW0.75) and the fixed effect of year, using all animals, were used to compute individual RFI coefficients. Animals were ranked on RFI and assigned to high (inefficient), medium or low groupings. Overall mean ADG and daily DMI were 1.6 kg (s.d.=0.36) and 9.4 kg (s.d.=1.16), respectively. High RFI bulls consumed 7 and 14% more DM than medium and low RFI bulls, respectively (P0.05) for ADG, BW, BCS, skeletal measurements, muscularity scores, ultrasonic measurements, carcass weight, perinephric and retroperitoneal fat weight, kill-out proportion and carcass conformation and fat score. However, regression analysis indicated that a 1 kg DM/day increase in RFI was associated with a decrease in kill-out proportion of 20 g/kg (Pcarcass conformation of 0.74 units (Pcarcass organs did not differ (P>0.05) between RFI groups except for the empty weight of reticulo

  7. Quality and safety of beef produced in Central African Sub-region

    Directory of Open Access Journals (Sweden)

    Bawe M. Nfor

    2014-05-01

    Full Text Available Aim of this research is to provide a general situation of cattle slaughtered in Cameroon, as a representative example for the Central African Sub-region. The quality and safety of beef from the abattoir of Yaoundé, the largest in Cameroon, were considered. From January 2009 to March 2012, the pre-slaughter conditions and characteristics of 1953 cattle carcasses were recorded, as well as the pH of m. longissimus thoracis 24 h after slaughter. From these carcasses, 60 were selected to represent the bulls slaughtered. The quality parameters and composition of m. longissimus thoracis were carried out. The origin of most of the cattle was the Guinea High Savannah (74.6%, and transhumance was the common production system (75.5%. Gudali (45.6%, White Fulani (33.3% and Red Mbororo (20.3% breeds were predominant. Carcass weight was affected by rearing system and cattle category, and it markedly varied during year. Considering meat quality, the fat content was low (1.2% and similar between breeds, moreover Gudali showed the toughest meat. Of the cows slaughtered, 27% were pregnant and the most common abnormal conditions encountered were ectoparasites, fatigue, lameness, fungal-like skin lesions, enlarged lymph nodes, respiratory distress, nodular lesions. More than 20% of the carcasses had some organs condemned, mainly for liver flukes (5.17%, and 1.0% of them were completely condemned due to tuberculosis, that also affected 3.28% of lungs. These data could aid authorities draw up programmes with the aim to strengthen cattle production, improve beef supply, control and prevent the observed diseases, and promote the regional trade.

  8. Improving smallholder food security through investigations of carcass composition and beef marketing of buffalo and cattle in northern Lao PDR.

    Science.gov (United States)

    Nampanya, Sonevilay; Khounsy, Syseng; Phonvisay, Aloun; Bush, Russell David; Windsor, Peter Andrew

    2015-04-01

    This study determined the carcass composition of Lao indigenous buffalo (Bubalus bubalis) and cattle (Bos indicus), then examined trends in bovine meat marketing following review of records of beef production and prices in the two major cities of Luang Prabang (LPB) and Xieng Khoung (XK) provinces in northern Laos. Samples from 41 buffalo and 81 cattle (n = 122) were collected from animals slaughtered in May-June 2014, with live weights, carcass weights and other carcass-related variables collected. The animals were classified into four age cohort groups (6 years) with quantitative and dichotomous qualitative traits determined. There were significant differences in buffalo and cattle predicted mean carcass weights between age classification categories (p = 0.003 and 0.001) but not in dressing percentages (p = 0.1 and 0.1). The carcass weight of buffalo was 104 (±23.1)-176 (±12.0) kg compared to 65 (±8.7)-84 (±6.5) kg of cattle, with dressing percentages of 37-40 and 39-42 %, respectively. Despite an average bovine meat price increase of 42-48 % between 2011 and 2013, there was a reduction in the numbers of large ruminants slaughtered in the surveyed cities of LPB (11 %) and XK (7 %), with bovine meat availability per person of 5.2-6.6 kg (LPB) and 3.0-3.8 kg (XK). Improving the sustainability of the bovine meat supply in Laos requires a systems approach involving improvements to animal health and production, livestock marketing, plus the critical development of improved slaughterhouse facilities enabling a meat-processing sector to emerge. This development pathway is of particular importance for building the capacity of Laos to reduce food insecurity and alleviate the poverty of its largely rural smallholder community.

  9. Carcass and Meat Quality Pelung Sentul Kampung Broiler Crossbreed Chicken

    Science.gov (United States)

    Darwati, S.; Afnan, R.; Prabowo, S.; Nurcahya, H.

    2018-01-01

    Crossbreed chicken of pelung sentul kampung broiler (PSKR) has good growth and ready to slaughter at the age of 10 weeks. So, it has potential as a local chicken for meat producers. Potential of PSKR crossbreed chicken need to know about the percentage of carcass and the physical quality of meat for holistic information. This study aimed to evaluate the carcass and the quality of the physical meat of pelung sentul kampung broiler chicken (PSKR). Material of 12 chickens PSKR 12 weeks unsexing were used and observed for the percentage of carcass in the chest, upper and lower thighs and physical quality of breast meat included pH, water-binding power, cooking impurities, and tenderness. Chickens fed 100% commercial feed for broiler chicken phase starter until age 3 weeks, then gradually added rice bran and age > 5 weeks fed 60% commercial feed plus 40% rice bran. Chicken is slaughter at 12 weeks of age. The data obtained are presented descriptively. Percentage of PSKR carcass was 68%, chest was 27.17%, upper thigh was 17.12%, lower thigh was 16.64% respectively. Physical quality of breast meat has a pH performance of 5.30,% mgH2O of 28.08%, cooking loss of 29.13%, and tenderness of 2.63 respectively. PSKR chicken had potential for meat producers based on carcass percentage with chest meat was very tender because the genetic of broiler in PSKR as much as 25%.

  10. Saltelli Global Sensitivity Analysis and Simulation Modelling to Identify Intervention Strategies to Reduce the Prevalence of Escherichia coli O157 Contaminated Beef Carcasses.

    Directory of Open Access Journals (Sweden)

    Victoria J Brookes

    Full Text Available Strains of Shiga-toxin producing Escherichia coli O157 (STEC O157 are important foodborne pathogens in humans, and outbreaks of illness have been associated with consumption of undercooked beef. Here, we determine the most effective intervention strategies to reduce the prevalence of STEC O157 contaminated beef carcasses using a modelling approach.A computational model simulated events and processes in the beef harvest chain. Information from empirical studies was used to parameterise the model. Variance-based global sensitivity analysis (GSA using the Saltelli method identified variables with the greatest influence on the prevalence of STEC O157 contaminated carcasses. Following a baseline scenario (no interventions, a series of simulations systematically introduced and tested interventions based on influential variables identified by repeated Saltelli GSA, to determine the most effective intervention strategy.Transfer of STEC O157 from hide or gastro-intestinal tract to carcass (improved abattoir hygiene had the greatest influence on the prevalence of contaminated carcases. Due to interactions between inputs (identified by Saltelli GSA, combinations of interventions based on improved abattoir hygiene achieved a greater reduction in maximum prevalence than would be expected from an additive effect of single interventions. The most effective combination was improved abattoir hygiene with vaccination, which achieved a greater than ten-fold decrease in maximum prevalence compared to the baseline scenario.Study results suggest that effective interventions to reduce the prevalence of STEC O157 contaminated carcasses should initially be based on improved abattoir hygiene. However, the effect of improved abattoir hygiene on the distribution of STEC O157 concentration on carcasses is an important information gap-further empirical research is required to determine whether reduced prevalence of contaminated carcasses is likely to result in reduced

  11. Slaughtering Age Effect on Carcass Traits and Meat Quality of Italian Heavy Draught Horse Foals

    Directory of Open Access Journals (Sweden)

    P. De Palo

    2013-11-01

    Full Text Available The present work describes the effect of slaughtering age on horse carcass traits and on meat quality. Eighteen male Italian heavy draught horse (IHDH breed foals were employed in the study. Soon after foaling they were randomly subdivided in 3 groups according to 3 age at slaughtering classes: 6 months old, 11 months old and 18 months old. Live weight, hot carcass weight and dressing percentage of each animal were recorded. After slaughtering, meat samples were collected from Longissimus Dorsi muscle between 13th and 18th thoracic vertebra of each animal and then analyzed. The right half carcass of each animal was then divided in cuts. Each one was subdivided into lean, fat and bones. Then, the classification of the lean meat in first and second quality cuts was performed according to the butchers’ customs. Older animals were characterized by a lower incidence of first quality cuts (p<0.01 on carcass. Younger animals showed greater content in protein (p<0.01. Fatty acid profile showed an increasing trend of PUFA connected to the increasing of slaughtering age (p<0.05. The unsaturation index of intramuscular fatty acids was not affected by slaughtering age, confirming that horse meat, if compared to beef, is more suitable from a nutritional point of view. Season influenced reproduction, birth as well as production aspects of this species. The different slaughtering age could represent the way to produce meat of IHDH foals during the entire year without change in the qualitative standard expected by consumers.

  12. Using actual and ultrasound carcass information in beef genetic evaluation programs

    OpenAIRE

    Bertrand,Joseph Keith

    2009-01-01

    Increased movement toward alliances and grid pricing in the U.S. has led to an increase interest in genetic values for carcass traits. The literature suggests that carcass genetic values are an effective tool to enhance selection for carcass traits, and that it is possible to select sires within a breed that can increase marbling score without adversely affecting external fat thickness or percent retail product relative to the breed mean. Ultrasound has been investigated as a cheaper means of...

  13. Influence of electrical stimulation on carcass and meat quality of ...

    African Journals Online (AJOL)

    In a previous study regarding the effects of Kosher and conventional slaughter techniques on carcass and meat quality of cattle, it was speculated that electrical stimulation may have affected some of the meat qualities. Therefore, the objective of this study was to investigate the effects of electrical stimulation (ES) and ...

  14. A comparison of purebred Holstein-Friesian and Holstein-Friesian × beef breed bulls for beef production and carcass traits

    Directory of Open Access Journals (Sweden)

    Arto Kalevi Huuskonen

    2013-06-01

    Full Text Available The objective of this study was to determine beef production traits of purebred Holstein-Friesian (Hol and Hol×beef breed crossbred bulls. The data collected from slaughterhouses included observations of 87323 purebred Hol, 783 Hol×Aberdeen angus (Hol×Ab, 621 Hol×Blonde d’Aquitaine (Hol×Ba, 562 Hol×Charolais (Hol×Ch, 349 Hol×Hereford (Hol×Hf, 1691 Hol×Limousin (Hol×Li and 570 Hol×Simmental (Hol×Si bulls. For estimating valuable cuttings also a separate dataset was collected and included observations of 8806 purebred Hol, 57 Hol×Ab, 29 Hol×Ba, 22 Hol×Ch, 15 Hol×Hf, 111 Hol×Li and 58 Hol×Si bulls. Crossbreeding Hol cows with late maturing breeds (Ba, Ch, Li, Si had favorable effects on carcass gain, conformation and proportion of high value joints of the progeny when compared to purebred Hol bulls. No advantages in proportion of valuable cuttings seemed to be obtained by crossbreeding with Ab or Hf breeds, while the improvements in gain and conformation were intermediate compared to the late maturing crossbreds.

  15. improving the hygienic quality of quail carcasses by gamma irradiation

    International Nuclear Information System (INIS)

    Nasr, E.H.A.

    2002-01-01

    this investigation aimed to use gamma irradiation doses as compared to chemical preservative sodium tripolyphosphate (stpp) for increasing the shelf-life and improving the hygienic quality of quail carcasses during cold and frozen storage. one hundred quail carcasses were examined for the presence of salmonella. the examination illustrated that 70 carcasses from all examined carcasses were positive for salmonella. therefore, the contaminated quail carcasses were gamma irradiated at 2,4,6 and 8 kGy doses and soaking in 3% stpp and the effect of these treatments on the organoleptic, microbiological aspects and chemical properties during cold (4±1 o C) and frozen storage (-18 o C) of samples under investigation were evaluated .the results indicated that, the chemical composition of samples did not alter by gamma irradiation and soaking in STPP treatments. furthermore, treatments had no deleterious effects on the organoleptic properties of quail samples. irradiation of samples at doses of 2,4,6 and 8 kGy or soaking in STPP greatly reduced its microbial count and prolonged its shelf- life for 12,15,21,24 and 9 days at 4±1 o C, respectively against only 6 days for control samples

  16. Carcass and meat quality traits of rabbits under heat stress.

    Science.gov (United States)

    Zeferino, C P; Komiyama, C M; Fernandes, S; Sartori, J R; Teixeira, P S S; Moura, A S A M T

    2013-03-01

    Rabbits are very sensitive to heat stress because they have difficulty eliminating excess body heat. The objective of the current study was to evaluate the effects of heat stress on slaughter weight, dressing percentage and carcass and meat quality traits of rabbits from two genetic groups. Ninety-six weaned rabbits were used: half were from the Botucatu genetic group and half were crossbreds between New Zealand White sires and Botucatu does. They were assigned to a completely randomized design in a 2 × 3 factorial arrangement (two genetic groups and three ambient temperatures: 18°C, 25°C and 30°C) and kept under controlled conditions in three environmental chambers from 5 to 10 weeks of age. Slaughter took place at 10 weeks, on 2 consecutive days. Meat quality measurements were made in the longissimus muscle. Actual average ambient temperature and relative humidity in the three chambers were 18.4°C and 63.9%, 24.4°C and 80.2% and 29.6°C and 75.9%, respectively. Purebred rabbits were heavier at slaughter and had heavier commercial and reference carcasses than crossbreds at 30°C; however, no differences between genetic groups for these traits were found at lower temperatures. No genetic group × ambient temperature interaction was detected for any other carcass or meat quality traits. The percentages of distal parts of legs, skin and carcass forepart were higher in crossbred rabbits, indicating a lower degree of maturity at slaughter in this group. The percentage of thoracic viscera was higher in the purebreds. Lightness of the longissimus muscle was higher in the purebreds, whereas redness was higher in the crossbreds. Slaughter, commercial and reference carcass weights and the percentages of thoracic viscera, liver and kidneys were negatively related with ambient temperature. Commercial and reference carcass yields, and the percentage of distal parts of legs, on the other hand, had a positive linear relationship with ambient temperature. Meat redness and

  17. Carcass characteristics and meat quality of rabbit litters from rabbit ...

    African Journals Online (AJOL)

    The effect of restricted feeding and realimentation during pregnancy was studied to know the carryover effect on carcass characteristics and meat quality of rabbit litters.Young does fed ad libitum diets often show parturition problems (Dystokia and abnormal presentation) with the subsequent reduction of number of kits, ...

  18. Aspects of the serum biochemistry, carcass quality and organoleptic ...

    African Journals Online (AJOL)

    The effects of feeding alkaline treated date pits (TDP) on serum biochemistry, carcass quality and organoleptic characteristics were investigated in 396 commercial broiler chicks of the Hybro strain. The values of glucose, albumin, protein, calcium, pH and GPT and GOT showed no significance difference when compared ...

  19. Mineral profiling, carcass quality and sensory evaluation of broiler ...

    African Journals Online (AJOL)

    An investigation to determine the mineral composition, carcass quality and organoleptic properties of the meat of broilers fed basal broiler feeds supplemented with different leaf meals was conducted. Four treatments: basal proprietary broiler feed only (T1 - PBF) as control, basal proprietary broiler feeds supplemented with ...

  20. The effects of finishing diet and postmortem ageing on the eating quality of the M. longissimus thoracis of electrically stimulated Brahman steer carcasses.

    Science.gov (United States)

    Bruce, H L; Stark, J L; Beilken, S L

    2004-06-01

    Beef from cattle finished on grass will be of similar quality to that from cattle finished on grain when their carcasses are processed using best practice protocols. To test this hypothesis, carcasses of twenty Brahman steers, finished to 400 kg live weight on either Buffel grass pasture (n=10) or grain (n=10), were electrically stimulated with 400 V for 50 s 45 min postmortem, and their beef quality assessed 1 and 14 days postmortem. Hot weight, rump subcutaneous fat thickness and animal rate of growth in the 205 days preceding slaughter were recorded for each carcass as potential influences on beef quality. Quality of the M. longissimus thoracis (LT) at 1 and 14 days postmortem was evaluated using peak Warner-Bratzler shear force, compression, pH, cooking loss and taste panel acceptability, as well as by moisture and crude fat contents measured at 1 day postmortem. Results showed that steers finished on pasture grew the slowest and had the least subcutaneous fat at the same carcass weight. LT from carcasses of steers finished on pasture also had the shortest mean sarcomere lengths, suggesting these muscles may have been cold-affected, but there was no effect of diet on peak shear force. LT from carcasses of steers finished on pasture had the highest mean compression value, possibly because of increased collagen cross-linking associated with slow growth or increased exercise. Ageing significantly decreased LT peak shear force and compression values and increased cooking loss, L (∗), a (∗) and b (∗) values. Taste panellists rated the aged, grass-finished beef the most tender and the best quality; however, the taste panel in this study may have favoured LT from grass-finished steers because it was significantly juicier than LT from the grain-finished steer carcasses. These results indicated that carcass composition and processing conditions interact to exert a greater effect on LT toughness and sensory acceptability than finishing diet. Ageing LT from steers

  1. Genetic Parameters for carcass composition and pork quality estimated in a commercial production chain

    NARCIS (Netherlands)

    Wijk, van H.J.; Arts, D.J.G.; Matthews, J.O.; Webster, M.; Ducro, B.J.; Knol, E.F.

    2005-01-01

    Breeding goals in pigs are subject to change and are directed much more toward retail carcass yield and meat quality because of the high economic value of these traits. The objective of this study was to estimate genetic parameters of growth, carcass, and meat quality traits. Carcass components

  2. Failure of photoperiod to alter body growth and carcass composition in beef steers.

    Science.gov (United States)

    Zinn, S A; Chapin, L T; Enright, W J; Tucker, H A

    1989-05-01

    In each of two experiments, 70 crossbred steers were blocked by BW and assigned to initial slaughter groups or to treatments in a 2 x 2 design. In Exp. 1, treatments were 168 d of photoperiod (8 h of light [L]:16 h of dark [D] or 16L:8D) and plane of nutrition (high energy [HPN] or low energy [LPN]). On d -22, 67 and 155, blood was sampled every 20 min for 8 h. Relative to LPN, HPN increased (P less than .01) ADG by 28%, carcass weight by 26% and accretion of carcass fat by 109% and carcass protein by 20%. On d 155, compared with LPN, HPN increased (P less than .01) serum insulin (INS; 1.09 vs .64 ng/ml) and lowered (P less than .05) growth hormone (GH; 2.14 vs 3.70 ng/ml), but prolactin was not affected. Photoperiod did not affect BW gains, carcass composition or serum hormones. In Exp. 2, treatments were 113 d of photoperiod (8L:16D or 16L:8D) and Synovex-S implant (presence [IMP] or absence [NONIMP]). On d 93, blood was sampled every 30 min for 10 h. Relative to NONIMP, IMP increased (P less than .01) ADG by 12% and accretion of carcass protein by 16%. Implants did not affect carcass weight or accretion of fat. Compared with NONIMP, IMP increased (P less than .05) GH (3.16 vs 2.39 ng/ml) and INS (.68 vs .46 ng/ml) but did not affect PRL. Photoperiod did not affect BW gain, carcass composition or serum hormones. We conclude that photoperiod fails to influence growth and carcass composition of steers.

  3. Isolation and characterization of non-O157 Shiga toxin-producing Escherichia coli from beef carcasses, cuts and trimmings of abattoirs in Argentina

    Science.gov (United States)

    Brusa, Victoria; Restovich, Viviana; Galli, Lucía; Teitelbaum, David; Signorini, Marcelo; Brasesco, Hebe; Londero, Alejandra; García, Diego; Padola, Nora Lía; Superno, Valeria; Sanz, Marcelo; Petroli, Sandra; Costa, Magdalena; Bruzzone, Mariana; Sucari, Adriana; Ferreghini, Marcela; Linares, Luciano; Suberbie, Germán; Rodríguez, Ricardo

    2017-01-01

    Several foods contaminated with Shiga toxin-producing Escherichia coli (STEC) are associated with human diseases. Some countries have established microbiological criteria for non-O157 STEC, thus, the absence of serogroups O26, O45, O103, O104, O111, O121, and O145 in sprouts from the European Union or ground beef and beef trimmings from the United States is mandatory. While in Argentina screening for O26, O103, O111, O145 and O121 in ground beef, ready-to-eat food, sausages and vegetables is mandatory, other countries have zero-tolerance for all STEC in chilled beef. The aim of this study was to provide data on the prevalence of non-O157 STEC isolated from beef processed in eight Argentinean cattle slaughterhouses producing beef for export and local markets, and to know the non-O157 STEC profiles through strain characterization and genotypic analysis. Samples (n = 15,965) from 3,205 beef carcasses, 9,570 cuts and 3,190 trimmings collected between March and September 2014 were processed in pools of five samples each. Pools of samples (n = 3,193) from 641 carcasses, 1,914 cuts and 638 trimming were analyzed for non-O157 STEC isolation according to ISO/CEN 13136:2012. Of these, 37 pools of carcasses (5.8%), 111 pools of cuts (5.8%) and 45 pools of trimmings (7.0%) were positive for non-O157 STEC. STEC strains (n = 200) were isolated from 193 pools of samples. The most prevalent serotypes were O174:H21, O185:H7, O8:H19, O178:H19 and O130:H11, and the most prevalent genotypes were stx2c(vh-b) and stx2a/saa/ehxA. O103:H21 strain was eae-positive and one O178:H19 strain was aggR/aaiC-positive. The prevalence of non-O157 STEC in beef carcasses reported here was low. None of the non-O157 STEC strains isolated corresponded to the non-O157 STEC serotypes and virulence profiles isolated from human cases in Argentina in the same study period. The application of microbiological criteria for each foodstuff should be determined by risk analysis in order to have a stringent

  4. Isolation and characterization of non-O157 Shiga toxin-producing Escherichia coli from beef carcasses, cuts and trimmings of abattoirs in Argentina.

    Directory of Open Access Journals (Sweden)

    Victoria Brusa

    Full Text Available Several foods contaminated with Shiga toxin-producing Escherichia coli (STEC are associated with human diseases. Some countries have established microbiological criteria for non-O157 STEC, thus, the absence of serogroups O26, O45, O103, O104, O111, O121, and O145 in sprouts from the European Union or ground beef and beef trimmings from the United States is mandatory. While in Argentina screening for O26, O103, O111, O145 and O121 in ground beef, ready-to-eat food, sausages and vegetables is mandatory, other countries have zero-tolerance for all STEC in chilled beef. The aim of this study was to provide data on the prevalence of non-O157 STEC isolated from beef processed in eight Argentinean cattle slaughterhouses producing beef for export and local markets, and to know the non-O157 STEC profiles through strain characterization and genotypic analysis. Samples (n = 15,965 from 3,205 beef carcasses, 9,570 cuts and 3,190 trimmings collected between March and September 2014 were processed in pools of five samples each. Pools of samples (n = 3,193 from 641 carcasses, 1,914 cuts and 638 trimming were analyzed for non-O157 STEC isolation according to ISO/CEN 13136:2012. Of these, 37 pools of carcasses (5.8%, 111 pools of cuts (5.8% and 45 pools of trimmings (7.0% were positive for non-O157 STEC. STEC strains (n = 200 were isolated from 193 pools of samples. The most prevalent serotypes were O174:H21, O185:H7, O8:H19, O178:H19 and O130:H11, and the most prevalent genotypes were stx2c(vh-b and stx2a/saa/ehxA. O103:H21 strain was eae-positive and one O178:H19 strain was aggR/aaiC-positive. The prevalence of non-O157 STEC in beef carcasses reported here was low. None of the non-O157 STEC strains isolated corresponded to the non-O157 STEC serotypes and virulence profiles isolated from human cases in Argentina in the same study period. The application of microbiological criteria for each foodstuff should be determined by risk analysis in order to have a

  5. Growth, carcass characteristics, and profitability of organic versus conventional dairy beef steers.

    Science.gov (United States)

    Bjorklund, E A; Heins, B J; Dicostanzo, A; Chester-Jones, H

    2014-03-01

    Bull calves (n=49), born at the University of Minnesota West Central Research and Outreach Center (Morris) between March and May 2011, were used to compare growth measurements and profitability of conventional and organic dairy steers. Calves were assigned to 1 of 3 replicated groups at birth: conventional (CONV; n=16), organic (pasture and concentrate; ORG; n=16), or organic grass only (GRS; n=17), and analysis of variables was on a pen basis. Breed groups of calves were Holstein (HO; n=9); Holsteins (n=11) maintained at 1964 breed average level; crossbreds (n=19) including combinations of HO, Montbéliarde, and Swedish Red; and crossbreds (n=10) including combinations of HO, Jersey, Swedish Red, and Normande. The CONV steers were fed a diet of 80% concentrate and 20% forage. The ORG steers were fed a diet of organic corn, organic corn silage, and at least 30% of their diet consisted of organic pasture during the grazing season. The GRS steers grazed pasture during the grazing season and were fed high-quality hay or hay silage during the nongrazing season. Intakes of a total mixed ration were recorded daily with herd management software. A profit function was defined to include revenues and expenses for beef value, feed intake, pasture intake, health cost, and yardage. The GRS (358.6 kg) steers had lesser total gains from birth to slaughter than ORG (429.6 kg) and CONV (534.5 kg) steers. Furthermore, the GRS (0.61 kg/d) steers had lesser average daily gain from birth compared with ORG (0.81 kg/d) and CONV (1.1 kg/d) steers. The GRS and ORG steers had smaller rib eye area (49.5 and 65.8 cm(2), respectively) compared with CONV (75.4 cm(2)) steers. For profitability, GRS steers had 43% greater profit than CONV steers due to organic beef price premiums and lower feed costs. On the other hand, ORG steers had substantially less profit than CONV steers. The higher cost of production for the ORG steers is due to the extreme high value of organic corn. The results of the

  6. Live growth performance, carcass grading characteristics, and harvest yields of beef steers supplemented zilpaterol hydrochloride and offered ad libitum or maintenance energy intake.

    Science.gov (United States)

    Judy Walter, Lee-Anne; Schmitz, Angela Nicole; Nichols, Wade Taylor; Hutcheson, John Paul; Lawrence, Ty Ellis

    2018-05-04

    A trial was conducted to examine live growth efficiency, harvest yields, and carcass grading performance of steers fed at maintenance (M) or at ad libitum (A) level of intake during zilpaterol hydrochloride (Z) supplementation. Single-sired, beef steers (n = 56; start of trial BW 590 ± 36 kg) blocked (n = 2) by weight and terminal implant were sorted into pairs (n = 14 per block) by weight. Pairs of steers were initially assigned to 0, 28, or 56 d of feeding. Within 28 or 56 d, pairs were assigned to M or A intake. Steers within a pair assigned to 56 d of feeding were randomly assigned to either 20 d of Z supplementation (90 mg/d per steer) with a 4 d withdrawal period prior to slaughter or to no ZH supplementation (C). Steers were housed and fed in individual pens. Weights of all non-carcass and carcass components were recorded at slaughter; carcasses were graded 24-h postmortem. Data were analyzed via a mixed model; the fixed effect was treatment combination with random effects of block and pair. Live growth data used harvest day as the repeated measure and animal as the subject. Single df contrasts were constructed for day 0 vs. day 28, day 0 vs. day 56, day 28 vs. day 56, M vs. A, and C vs. Z. Treatment impacted (P ≤ 0.05) live ADG; contrasts indicated A (1.33) was greater than M (0.14 kg), and Z (1.12) was greater than C (0.82 kg). Similarly, carcass ADG differences (P carcass and internal cavity mass (P carcass yield was greater (P carcass growth, carcass transfer, kill yields, and carcass characteristics across time.

  7. CARCASS AND MEAT QUALITY CONSUMER AND RESEARCH ...

    African Journals Online (AJOL)

    Meat Research is concerned with measuring meat quality and quantity and investigating how production methods, processing, storage and transport, display for sale and methods of cooking influence quality. Quality must be defined as the requirements of the consumer, the market place and the processor. Take for example ...

  8. Survival of Salmonella on cuts of beef carcasses subjected to dry aging

    DEFF Research Database (Denmark)

    Knudsen, Gitte Maegaard; Sommer, Helle Mølgaard; Sørensen, N.D.

    2011-01-01

    and Newport. For five selected strains, the observations were verified in a pilot plant cooling facility mimicking industrial cooling. No significant differences in reduction were found between the two cooling methods. Conclusions: A significant reduction in Salmonella can be obtained by dry aging of beef...

  9. Effect of slaughter age on foal carcass traits and meat quality.

    Science.gov (United States)

    Domínguez, R; Crecente, S; Borrajo, P; Agregán, R; Lorenzo, J M

    2015-10-01

    Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet due to its nutritional richness. Recent studies have shown that horsemeat may be considered as an alternative to other meat (such as beef or pork), and it may have a positive effect on human health from a nutritional point of view. This research was conducted to characterize the carcass measurement, meat quality (chemical composition, colour characteristics and textural traits) and nutritional value (fatty acid and amino acid composition) of foals slaughtered at 8 and 11 months of age (8 and 11 m groups). For this study, a total of 21 foals (10 and 11 animals from the 8 and 11-m groups, respectively) were used. The results obtained showed a positive influence on carcass characteristics with an increase in slaughter age, because 11 m animals had slightly higher values of live (275 v. 247 kg) and carcass weights (148 v. 133 kg), length of leg (72.86 v. 69.85 cm) and carcass (100.41 v. 96.30 cm) and perimeter of leg (97.68 v. 89.22 cm) compared with animals from the 8-m group. Regarding meat quality, only Fe-haeme and cholesterol content in chemical composition and luminosity (L*) in colour parameters showed significant differences. Foals from the 8-m group had the highest content of cholesterol (0.47 v. 0.28 mg/100 g of meat) and luminosity values (39.66 v. 37.88) and the lowest content of ash (1.20% v. 1.40%). In fatty acids content, only five out of 23 fatty acids showed differences between the two groups. However, an interesting change in the fatty acid profile occurred with an increase in the slaughter age. Foals from the 8-m group had the highest values of α-linolenic acid and n-3 fatty acids and the lowest values of linoleic and n-6 fatty acids, which is an interesting fact from a health point of view. Finally, slaughter age had no statistical influence on textural properties or amino acid content. As a main conclusion, animals slaughtered at 8

  10. Effects of forage species or concentrate finishing on animal performance, carcass and meat quality.

    Science.gov (United States)

    Duckett, S K; Neel, J P S; Lewis, R M; Fontenot, J P; Clapham, W M

    2013-03-01

    Angus-cross steers (n = 128; initial BW = 270 ± 3.8 kg) were used in a 3-yr study to assess effects of forage species grazed before slaughter versus concentrate finishing on carcass and meat quality. At the completion of the stockering phase, steers were randomly allotted to mixed pasture (MP; n = 36/yr) or corn-silage concentrate (CON; n = 12/yr) finishing treatments. At 40 d before harvest, MP steers were randomly divided into 3 forage species treatments: alfalfa (AL), pearl millet (PM), or mixed pasture (MP). Average daily BW gain was greater (P = 0.001) for CON than for forage-finished (FOR) steers during the early and overall finishing phase. During the late finishing phase when FOR steers were grazing difference forage species, ADG was greater (P = 0.03) for PM than MP or AL. Harvest weight and HCW were greater (P animal performance. Total fat percentage of the 9th to 11th rib section was 46% less(P = 0.028) for FOR than CON due to reductions (P 0.78) between CON and FOR and were not altered (P > 0.40) by forage species. Trained sensory panel juiciness, initial tenderness, and overall tenderness scores did not differ (P > 0.17) by finishing treatment or forage species. Beef flavor intensity was greater (P 0.05) total lipid content of the LM. Oleic acid concentration and total MUFA of the LM were 21% and 22% less (P = 0.001) for FOR than CON. Concentrations of all individual [linolenic acid, eicosapentaenoic (EPA), docosapentaenoic (DPA), and docosadexaenoic (DHA) acids] and total n-3 fatty acids were greater (P carcass weight with same time endpoints and accelerates deposition of MUFA in comparison with FOR, which reduces carcass weight and fat deposition but maintains high concentrations of n-3 and CLA fatty acids. Finishing system or forage species grazed 40 d before slaughter did not alter beef tenderness but FOR had greater off-flavors according to both trained and descriptive sensory panelists.

  11. Carcass and meat palatability breed differences and heterosis effects in an Angus-Brahman multibreed population.

    Science.gov (United States)

    Elzo, M A; Johnson, D D; Wasdin, J G; Driver, J D

    2012-01-01

    Additive genetic Angus-Brahman differences, heterosis effects, and least squares means for six carcass and six meat palatability traits were estimated using data from 1367 steers from the Angus-Brahman multibreed herd of the University of Florida collected from 1989 to 2009. Brahman carcasses had higher dressing percent (PAngus carcasses. Brahman beef was less tender (PAngus beef. Heterosis increased hot carcass weight (PAngus-Brahman crossbred steers. Results indicated that crossbred animals with up to 50% Brahman showed limited negative impact on meat quality while maximizing meat yield due to heterosis. Copyright © 2011 Elsevier Ltd. All rights reserved.

  12. Bacteriological Quality of Dried Sliced Beef (Kilishi) Sold In Ilorin ...

    African Journals Online (AJOL)

    DR. MIKE HORSFALL

    ABSTRACT: The bacteriological quality of dried sliced beef (kilishi) obtained from three selling points in. Ilorin metropolis was determined in order to ascertain its safety. The total bacterial count, Enterobacteriaceae count, Staphylococcus aureus count and E.coli counts were used as index of bacteriological quality. Samples.

  13. Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs

    Science.gov (United States)

    Dokmanovic, Marija; Baltic, Milan Z.; Duric, Jelena; Ivanovic, Jelena; Popovic, Ljuba; Todorovic, Milica; Markovic, Radmila; Pantic, Srdan

    2015-01-01

    Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness) were determined in pigs (n = 100) using Pearson correlations. After longer lairage, blood lactate (prigor mortis (p<0.05), suggesting that lactate could be a predictor of both meat quality and the level of preslaughter stress. Cortisol affected carcass quality, so higher levels of cortisol were associated with increased hot carcass weight, carcass fat thickness on the back and at the sacrum and marbling, but also with decreased meatiness. The most important meat quality parameters (pH and temperature after 60 minutes) deteriorated when blood lactate concentration was above 12 mmol/L. PMID:25656214

  14. Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in of Chinese Yellow Crossbred Bulls

    Directory of Open Access Journals (Sweden)

    Yanwei Mao

    2012-08-01

    Full Text Available The objective of this study was to investigate the effect of rapid chilling (RC on beef quality and the degradation of cytoskeletal proteins. Twenty Chinese Yellow crossbred bulls were selected and randomly divided into two groups. RC and conventional chilling (CC were applied to left and right sides of the carcasses respectively after slaughtering. To determine whether electrical stimulation (ES treatment can alleviate the potential hazard of RC on meat quality, ES was applied to one group. The effects of RC and ES were determined by meat color, shear force and cytoskeletal protein degradation postmortem (PM. The results showed that RC decreased beef tenderness at 1 d and 3 d postmortem, but had no detrimental effect on meat color. Western blotting showed that RC decreased the degradation rate of desmin and troponin-T, but the effects weakened gradually as postmortem aging extended. Degradation rates of both desmin and troponin-T were accelerated by ES. The combination of RC and ES could improve beef color, accelerate degradation rate of cytoskeletal protein and improve beef tenderness.

  15. Genetic and phenotypic relationships of feeding behavior and temperament with performance, feed efficiency, ultrasound, and carcass merit of beef cattle.

    Science.gov (United States)

    Nkrumah, J D; Crews, D H; Basarab, J A; Price, M A; Okine, E K; Wang, Z; Li, C; Moore, S S

    2007-10-01

    Feeding behavior and temperament may be useful in genetic evaluations either as indicator traits for other economically relevant traits or because the behavior traits may have a direct economic value. We determined the variation in feeding behavior and temperament of beef cattle sired by Angus, Charolais, or Hybrid bulls and evaluated their associations with performance, efficiency, and carcass merit. The behavior traits were daily feeding duration, feeding head down (HD) time, feeding frequency (FF), and flight speed (FS, as a measure of temperament). A pedigree file of 813 animals forming 28 paternal half-sib families with about 20 progeny per sire was used. Performance, feeding behavior, and efficiency records were available on 464 animals of which 381 and 302 had records on carcass merit and flight speed, respectively. Large SE reflect the number of animals used. Direct heritability estimates were 0.28 +/- 0.12 for feeding duration, 0.33 +/- 0.12 for HD, 0.38 +/- 0.13 for FF, and 0.49 +/- 0.18 for FS. Feeding duration had a weak positive genetic (r(g)) correlation with HD (r(g) = 0.25 +/- 0.32) and FS (r(g) = 0.42 +/- 0.26) but a moderate negative genetic correlation with FF (r(g) = -0.40 +/- 0.30). Feeding duration had positive phenotypic (r(p)) and genetic correlations with DMI (r(p) = 0.27; r(g) = 0.56 +/- 0.20) and residual feed intake (RFI; r(p) = 0.49; r(g) = 0.57 +/- 0.28) but was unrelated phenotypically with feed conversion ratio [FCR; which is the reciprocal of the efficiency of growth (G:F)]. Feeding duration was negatively correlated with FCR (r(g) = -0.25 +/- 0.29). Feeding frequency had a moderate to high negative genetic correlation with DMI (r(g) = -0.74 +/- 0.15), FCR (r(g) = -0.52 +/- 0.21), and RFI (r(g) = -0.77 +/- 0.21). Flight speed was negatively correlated phenotypically with DMI (r(p) = -0.35) but was unrelated phenotypically with FCR or RFI. On the other hand, FS had a weak negative genetic correlation with DMI (r(g) = -0.11 +/- 0

  16. Dual-component video image analysis system (VIASCAN) as a predictor of beef carcass red meat yield percentage and for augmenting application of USDA yield grades.

    Science.gov (United States)

    Cannell, R C; Tatum, J D; Belk, K E; Wise, J W; Clayton, R P; Smith, G C

    1999-11-01

    An improved ability to quantify differences in the fabrication yields of beef carcasses would facilitate the application of value-based marketing. This study was conducted to evaluate the ability of the Dual-Component Australian VIASCAN to 1) predict fabricated beef subprimal yields as a percentage of carcass weight at each of three fat-trim levels and 2) augment USDA yield grading, thereby improving accuracy of grade placement. Steer and heifer carcasses (n = 240) were evaluated using VIASCAN, as well as by USDA expert and online graders, before fabrication of carcasses to each of three fat-trim levels. Expert yield grade (YG), online YG, VIASCAN estimates, and VIASCAN estimated ribeye area used to augment actual and expert grader estimates of the remaining YG factors (adjusted fat thickness, percentage of kidney-pelvic-heart fat, and hot carcass weight), respectively, 1) accounted for 51, 37, 46, and 55% of the variation in fabricated yields of commodity-trimmed subprimals, 2) accounted for 74, 54, 66, and 75% of the variation in fabricated yields of closely trimmed subprimals, and 3) accounted for 74, 54, 71, and 75% of the variation in fabricated yields of very closely trimmed subprimals. The VIASCAN system predicted fabrication yields more accurately than current online yield grading and, when certain VIASCAN-measured traits were combined with some USDA yield grade factors in an augmentation system, the accuracy of cutability prediction was improved, at packing plant line speeds, to a level matching that of expert graders applying grades at a comfortable rate.

  17. Impact of dry chilling on the genetic diversity of Escherichia coli on beef carcasses and on the survival of E. coli and E. coli O157.

    Science.gov (United States)

    Visvalingam, Jeyachchandran; Liu, Yang; Yang, Xianqin

    2017-03-06

    The objective of this study was to examine the effect of dry chilling on the genetic diversity of naturally occurring Escherichia coli on beef carcasses, and to examine whether two populations of E. coli recovered from carcasses during chilling and E. coli O157 differed in their response to desiccation. Isolates of E. coli were obtained from beef carcasses during a 67h dry chilling process and were genotyped using multiple-locus variable-number tandem-repeat analysis (MLVA). Ten E. coli genotypes found only at 0h (group A) and found more than once (group B), as well as five strains of E. coli O157 (group C) were inoculated on stainless steel coupons and their survival was examined after exposure to 75 and 100% relative humidity (RH) at 0 or 35°C for 67h. A total of 450 E. coli isolates were obtained, with 254, 49, 49, 51, 23, 20, and 4 from 0, 1, 2, 4, 6, 8 and 24h of chilling, respectively. No E. coli were recovered at 67h. MLVA of the isolates revealed 173 distinct genotypes. Genetic diversity of E. coli isolates, defined as ratio of the number of isolates to the number of genotypes, remained between 2.3 and 1.3 during the 24h of chilling. All strains inoculated on stainless steel coupons and exposed to 75% RH at 35°C were completely inactivated, irrespective of their groups. Inactivation of E. coli of the three groups was not significantly (P>0.05) different by exposure to 75% RH at 0°C. The findings indicate that the genetic diversity of E. coli on beef carcasses was not affected by dry chilling. In addition, inactivation of E. coli genotypes and E. coli O157 by desiccation on stainless steel simulating dry chilling conditions did not differ significantly (P>0.05). Thus, dry chilling may be used as an effective antimicrobial intervention for beef carcasses. Crown Copyright © 2016. Published by Elsevier B.V. All rights reserved.

  18. Carcass characteristics, meat quality and nutritional value of horsemeat: a review.

    Science.gov (United States)

    Lorenzo, José M; Sarriés, María Victoria; Tateo, Alessandra; Polidori, Paolo; Franco, Daniel; Lanza, Massimiliano

    2014-04-01

    Meat has exerted a crucial role in human evolution and is an important component of a healthy and well balanced diet due to its nutritional richness. The aim of the present review was to shed light on the nutritional composition of horsemeat and their benefits for human health. One of the reasons for such interest was the occurrence, in Europe several years ago, of dioxin, Bovine Encephalopathy and foot-and-mouth disease problems in farm animals. Therefore, consumers began to look for alternative red meats from other non-traditional species. There is no carcass classification system on horses designated to meat consumption. It would be advisable to standardize the equine meat market to reduce variations that may reflect differences in meat quality. The nutritional composition of horsemeat by comparison with pork, beef or poultry is characterized by low levels of fat and cholesterol (about 20% less), relatively high concentrations of n-3 fatty acids and heme iron indicating that its consumption may be beneficial for health. Therefore, horsemeat may supplement the meat market with good quality products, although as in other dietary components moderation is advisable. Copyright © 2013 Elsevier Ltd. All rights reserved.

  19. Comparison of variability in pork carcass composition and quality between barrows and gilts.

    Science.gov (United States)

    Overholt, M F; Arkfeld, E K; Mohrhauser, D A; King, D A; Wheeler, T L; Dilger, A C; Shackelford, S D; Boler, D D

    2016-10-01

    Pigs ( = 8,042) raised in 8 different barns representing 2 seasons (cold and hot) and 2 production focuses (lean growth and meat quality) were used to characterize variability of carcass composition and quality traits between barrows and gilts. Data were collected on 7,684 pigs at the abattoir. Carcass characteristics, subjective loin quality, and fresh ham face color (muscles) were measured on a targeted 100% of carcasses. Fresh belly characteristics, boneless loin weight, instrumental loin color, and ultimate loin pH measurements were collected from 50% of the carcasses each slaughter day. Adipose tissue iodine value (IV), 30-min loin pH, LM slice shear force, and fresh ham muscle characteristic measurements were recorded on 10% of carcasses each slaughter day. Data were analyzed using the MIXED procedure of SAS as a 1-way ANOVA in a randomized complete block design with 2 levels (barrows and gilts). Barn (block), marketing group, production focus, and season were random variables. A 2-variance model was fit using the REPEATED statement of the MIXED procedure, grouped by sex for analysis of least squares means. Homogeneity of variance was tested on raw data using Levene's test of the GLM procedure. Hot carcass weight of pigs (94.6 kg) in this study was similar to U.S. industry average HCW (93.1 kg). Therefore, these data are representative of typical U.S. pork carcasses. There was no difference ( ≥ 0.09) in variability of HCW or loin depth between barrow and gilt carcasses. Back fat depth and estimated carcass lean were more variable ( ≤ 0.0001) and IV was less variable ( = 0.05) in carcasses from barrows than in carcasses from gilts. Fresh belly weight and thickness were more variable ( ≤ 0.01) for bellies of barrows than bellies of gilts, but there was no difference in variability for belly length, width, or flop distance ( ≥ 0.06). Fresh loin subjective color was less variable ( ham traits. Overall, traits associated with carcass fatness, including

  20. Assessing impacts of organic production on pork and beef quality

    OpenAIRE

    Sundrum, Albert

    2010-01-01

    Organic livestock farming is based on a low input production method, aiming to provide products of a high product and process quality rather than maximizing production. The production of a high meat quality corresponds to the expectations of consumers who are both seeking a premium product and who are willing to pay premium prices. This review focuses on the question of whether organic pork and beef production currently meet consumer demands, and it elaborates the potentials and limitations f...

  1. Fabrication and variation of the cut-out yield of beef carcasses in Venezuela: anatomical description of the process and equivalency of cut nomenclature to North American counterparts

    Directory of Open Access Journals (Sweden)

    Angela Montero

    2014-06-01

    Full Text Available The typical processes of beef carcass fabrication in Venezuela are anatomically described and the equivalence in cut nomenclature with that of México and United States is provided. Additionally, 910 carcasses were fabricated to assess yield (kg and percentages of carcass weight in products (subprimals, subprimal groups of distinct commercial value (High, Medium, Low and by-products (bone, fat trimmings using mean values ± standard deviation (DE, coefficient of variation (CV and range of values. Once the carcass is ribbed at the 5th intercostal space, subprimals are obtained by deboning and dissecting the muscle masses (saw cutting is seldom used. In terms of yield, the top three (out of 18 individual subprimals were: Solomo Abierto (boneless Chuck Roll, 39.1± 10.88kg; 14.3± 2.84%, Costilla (bone-in Plate, 22kg± 4.15; 8.12± 0.88% and Solomo de Cuerito (boneless Rib and Loin, 21.6± 3.10kg; 8.0± 0.59%. Cutability values for High-Valued and Medium-Valued subprimal groups were 81.5± 10.3kg (30.2± 1.43% and 67.3± 14.57kg (24.8± 3.22%, respectively; the latter showing the highest CV (13.0%. Fat trimmings were the most variable by-product (10.1± 2.84%, CV = 28.0%. This report serves as a reference for future studies and could facilitate the commercial language for trading beef cuts between the countries involved

  2. Carcass and meat quality traits in Nellore and F1 Nellore-Araguaia crosses.

    Science.gov (United States)

    Costa, N V; Aboujaoude, C; Vieira, G S; Paiva, V V; Moraes Neto, R A; Gondim, V S; Alves, L R; Torres, M C L; Antunes, R C

    2015-05-22

    We evaluated and compared carcass traits and meat quality in Nellore cattle and F1 crosses between Nellore and Araguaia, where 17 individuals were from the Nellore group and 19 were ½ Nellore and ½ Araguaia crosses. All animals belonged to the same birth season and were raised in pasture systems under the same nutritional, environmental, and management conditions. When the animals reached slaughter weight, they were taken to an industrial slaughterhouse where food was not provided for 24 h (free access to water); they were then stunned, bled, the leather was removed, and they were eviscerated. The carcasses were weighed (hot weight), kept in chilled storage for approximately 24 h at 4°C, and weighed again to obtain the chilled carcass weight. Carcass yield, carcass length, carcass width, leg length, thigh perimeter, loin eye area (LEA), retail cuts, cooling loss, pH, fat depth, marbling rate, intramuscular fat, color, and shear force were analyzed and sensory analysis of the meat was conducted. Significant differences (P < 0.05) were observed for the following variables: slaughter weight, hot and chilled carcass weights, carcass and leg lengths, thigh perimeter, LEA, retail cuts, and lightness (L*), where the ½ Nellore ½ Araguaia individuals showed higher means for all of these traits, except leg length and L*. Therefore, crossbreeding between Nellore and Araguaia did not affect the meat's sensory characteristics, but contributed to an improvement in carcass traits, providing an alternative for farmers that aim for good meat quality, with a higher meat percentage.

  3. The effect of floor type on the performance, cleanliness, carcass characteristics and meat quality of dairy origin bulls.

    Science.gov (United States)

    Murphy, V S; Lowe, D E; Lively, F O; Gordon, A W

    2018-05-01

    The aim of this study was to evaluate the effect of using different floor types to accommodate growing and finishing beef cattle on their performance, cleanliness, carcass characteristics and meat quality. In total, 80 dairy origin young bulls (mean initial live weight 224 kg (SD=28.4 kg)) were divided into 20 blocks with four animals each according to live weight. The total duration of the experimental period was 204 days. The first 101 days was defined as the growing period, with the remainder of the study defined as the finishing period. Cattle were randomly assigned within blocks to one of four floor type treatments, which included fully slatted flooring throughout the entire experimental period (CS); fully slatted flooring covered with rubber strips throughout the entire experimental period (RS); fully slatted flooring during the growing period and moved to a solid floor covered with straw bedding during the finishing period (CS-S) and fully slatted flooring during the growing period and moved to fully slatted flooring covered with rubber strips during the finishing period (CS-RS). Bulls were offered ad libitum grass silage supplemented with concentrates during the growing period. During the finishing period, bulls were offered concentrates supplemented with chopped barley straw. There was no significant effect of floor type on total dry matter intake (DMI), feed conversion ratio, daily live weight gain or back fat depth during the growing and finishing periods. Compared with bulls accommodated on CS, RS and CS-RS, bulls accommodated on CS-S had a significantly lower straw DMI (Pcarcass characteristics or meat quality. However, bulls accommodated on CS-S had a tendency for less channel, cod and kidney fat (P=0.084) compared with those accommodated on CS, RS and CS-RS. Overall, floor type had no effect on the performance, cleanliness, carcass characteristics or meat quality of growing or finishing beef cattle.

  4. Heavy metal residues in beef carcasses in Beni-Suef abattoir, Egypt

    Directory of Open Access Journals (Sweden)

    Fathy A. Khalafalla

    2011-09-01

    Full Text Available A total of 300 samples were collected from cattle slaughtered in the Beni-Suef abattoir in Egypt. Samples included muscle, liver and kidney. Animals were randomly selected from the slaughter line. The age of the slaughtered cattle was less than three years (18-30 months. Samples were packed separately in plastic bags, identified and stored at -18°C until analysis which was performed at the Max Rubner Institute in Kulmbach, Germany, for the following heavy metals residues: lead, cadmium, mercury, arsenic, chromium and nickel in beef muscle, liver and kidney samples. The results revealed that the overall mean residual levels of lead were 8.77 µg/kg, 42.70 µg/kg and 109.42 µg/kg fresh weight in muscle, liver and kidney samples, respectively, while the mean residual levels of cadmium were 1.40 µg/kg, 14.16 µg/kg and 62.56 µg/kg fresh weight, respectively, and the mean arsenic residual levels were 5.06 µg/kg, 4.64 µg/kg and 14.92 µg/kg fresh weight, respectively. The mean residual levels of mercury were 3.91 µg/kg, 5.81 µg/kg and 10.14 µg/kg fresh weight, respectively, and the residual levels of chromium were 11.20 µg/kg, 21.85 µg/kg and 25.49 µg/kg fresh weight, respectively. Finally, the mean residual levels of nickel were 21.17 µg/kg, 14.59 µg/kg and 34.95 µg/kg fresh weight, respectively. The mean values of all heavy metals examined were low and did not exceed the permissible limits adopted by different organisations. Most heavy metals accumulated in higher concentrations in the kidney in comparison to the liver and muscle.

  5. Carcass traits and meat quality of two different rabbit genotypes

    Directory of Open Access Journals (Sweden)

    Maria D'Agata

    2012-07-01

    Full Text Available To evaluate the effect of genotype on carcass traits and meat quality, thirty-two rabbits for two genotypes (local population – LP; commercial hybrids – HY were used. Rabbits were weaned at 35 days old and slaughtered at 103 days of age for LP and 87 days of age for HY. Comparing the slaughtering traits of two genotypes, LP provided higher dressing out (59.4% vs 56.2%, Pvs 14.2%, Pvs 22.3, Pvs 8,9%, Pvs 0.86%, Pvs 1.12%; Pvs 19.2%; Pvs 31.6%; Pvs 3.8%; P*, higher redness (a*, yellowness (b* and C* value than HY (P

  6. Candidate genes affecting fat deposition, carcass composition and meat quality traits in pigs

    OpenAIRE

    Gandolfi, Greta

    2011-01-01

    Pig meat quality is determined by several parameters, such as lipid content, tenderness, water-holding capacity, pH, color and flavor, that affect consumers’ acceptance and technological properties of meat. Carcass quality parameters are important for the production of fresh and dry-cure high-quality products, in particular the fat deposition and the lean cut yield. The identification of genes and markers associated with meat and carcass quality traits is of prime interest, for the possibilit...

  7. The West African Dwarf Sheep II. Carcass Traits Mutton Quality ...

    African Journals Online (AJOL)

    Carcasses of thirty African Dwarf ewes had a yield of 42.5%, about 5mm backfat thickness and a loin eye of about 8cm2 primal cuts made up of 85% of the carcass. The best carcasses came from ewes slaughtered between two and four years of age. Average composition of retail cuts was 66.5% muscle, 26.5% bone and ...

  8. Relationship between commercially available DNA analysis and phenotypic observations on beef quality and tenderness.

    Science.gov (United States)

    Magolski, J D; Buchanan, D S; Maddock-Carlin, K R; Anderson, V L; Newman, D J; Berg, E P

    2013-11-01

    Warner-Bratzler shear force values from 560 mixed breed heifers and steers were used to determine estimates of genetic selection. Cattle were marketed from 2008 to 2011, and included five feedlot based research projects at the North Dakota State University-Carrington Research Extension Center. Samples were collected for IGENITY® analysis providing information that included selection indices and estimated breeding values for carcass traits. DNA-based test results were compared with actual carcass measurements. Marbling accounted for over 10% of the variation in WBSF while hot carcass weight was the second most influential carcass trait accounting for 4% (Pfeeding a diet that meets or exceeds recommended nutrients for growth are the most important factors influencing beef tenderness and acceptability. Copyright © 2013 Elsevier Ltd. All rights reserved.

  9. Sensory quality of beef from different finishing diets.

    Science.gov (United States)

    Resconi, V C; Campo, M M; Font i Furnols, M; Montossi, F; Sañudo, C

    2010-11-01

    Beef production under different local husbandry systems might have meat sensory quality implications for the marketing of these products abroad. In order to assess the effect of finishing diet systems on beef quality, a trained sensory taste panel assessed meat aged for 20 days from 80 Uruguayan Hereford steers that were finished on one of the following diets: T1=Pasture [4% of animal live weight (LW)], T2=Pasture [3% LW plus concentrate (0.6% LW)], T3=Pasture [3% LW plus concentrate (1.2% LW)], or T4=Concentrate plus hay ad libitum. Beef odour and flavour intensities decreased with an increase in the energy content of the diet. The meat from T2 had the lowest acid flavour and strange odours intensities. In general, steers fed only concentrate plus hay (T4) produced meat that had an inferior sensory quality because they had more pronounced off-flavours and was tougher. Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

  10. The effect of Bovine Growth Hormone on Growth, Carcass Composition and Meat Quality of Dairy Heifers

    DEFF Research Database (Denmark)

    Vestergaard, Mogens; Sejrsen, Kristen; Foldager, John

    1993-01-01

    , one animal was given daily subcutaneous injections of 20 IU of pituitary-derived bGH (15-20 mg), while the other animal was injected with saline (excipient). Treatments started at 179±2 kg body weight and lasted for 15.6 weeks. At slaughter, carcass composition and meat quality were analyzed. b......Our objective was to examine the effects of bovine growth hormone (bGH) on growth, carcass composition and meat quality of dairy heifers. Nine monozygotic twin pairs of Friesian or Red Danish cattle were used, and pair-fed diet consisting of grass silage, barley and soybean meal. Within each pair......GH treatment increased gain by 8% (948 vs. 877 g/d; P carcass and lean content of four main carcass cuts were on average increased by 2% (P carcass fat trim was reduced by 12% (P

  11. Linseed oil supplemented concentrate fed to Brahman crossbred fattening steers on carcass quality traits and intramuscular fatty acid profiles

    Directory of Open Access Journals (Sweden)

    Pitunart Noosen

    2017-02-01

    Full Text Available The objective of this study was to determine the linseed oil supplemented concentrate fed to Brahman crossbred fattening steers on carcass quality trait and intramuscular fatty acid (FA profiles. All steers were fed 14% CP concentrate. The treatments included: (1 7 kg/d concentrate; (2 4 kg/d concentrate supplemented with 200 g/d palm oil (PO; (3 4 kg/d concentrate supplemented with 100 g/d PO and 100 g/d linseed oil (LSO; and (4 4 kg/d concentrate supplemented with 200 g/d LSO. The animals in the treatment 1 were fed ad libitum rice straw (RS, whereas the animals in other treatments were fed ad libitum fresh grass (FG. Dietary treatments had no effect on nutrient intake while oil supplement decreased dry matter intake (DMI. Inclusion of LSO did not negatively affect carcass quality, but increasing amount of LSO supplement increased the n-3 fatty acids and lowered the n-6/n-3 ratio in beef

  12. Derivation of economic values for veal, beef and milk production traits using profit equations.

    NARCIS (Netherlands)

    Bekman, H.; Arendonk, van J.A.M.

    1993-01-01

    In this study profit equations for milk, veal and beef bull production were developed to obtain economic values for different traits. Veal and beef production were described in terms of fat and protein daily gain. For categorical traits, dystocia and carcass quality traits, economic values were

  13. Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system

    OpenAIRE

    Sañudo, C.; Alfonso, M.J.; Sánchez, A.; Delfa, R.; Teixeira, A.

    2000-01-01

    Ninety commercial lamb carcasses were analysed according to the four different fat classes in the light lamb European classiffication system. Shoulder fat increased 3%, muscle decreased 2% and bone decreased 1% for each class increase. No signifficant differences were found among fat classes regarding pH, WHC, cooking losses, juiciness, myoglobin content, meat colour measured immediately after cutting (L*, a*, b*), odour intensity or flavour quality. Some differences were found in colour e...

  14. Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations.

    Science.gov (United States)

    Kerth, Chris R; Harbison, Amanda L; Smith, Stephen B; Miller, Rhonda K

    2015-06-01

    Brisket, chuck, plate, flank, and round subcutaneous fat trim were used to produce ground beef patties then evaluated for color, lipid oxidation, fatty acid composition, volatile chemical compounds and consumer sensory evaluation. Color, TBARS, consumer sensory evaluation, and cook/freezer loss did not differ (P>0.05) among carcass fat locations. Percentage stearic acid was lower (P=0.044) in the ground beef using brisket fat than using the chuck and flank fat. Patties made with brisket fat were higher in cis-vaccenic acid (P=0.016) and the saturated to monounsaturated fatty acid ratio (P=0.018) than all other sources of subcutaneous fat. Butanedione was highest (P=0.013) in patties using flank and plate fat. Ground beef with brisket fat was higher (P=0.003) than all other sources for beefy aroma. Altering the profile of non-polar, triglyceride fatty acids has no effect on sensory flavor or major volatile chemical compounds. Copyright © 2015 Elsevier Ltd. All rights reserved.

  15. CARCASS QUALITY OF PIGS OF DIFFERENT GENOTYPES ON FAMILY FARMS

    Directory of Open Access Journals (Sweden)

    A. Petričević

    2001-06-01

    Full Text Available Within the project titled “Optimal pig production models on family farms of eastern Croatia”, researches have been curried on in several family farms from three counties. Together with establishing the current state, researches on the possibilities of improvement of reproductive, production and other quality traits of pigs have been started. This improvement should be reached by getting the suitable sires and dams whose crosses (2- and 3-way crossbreeds would give fattening pigs with satisfying lean meat yield. Fattenng pigs as final products of pig productions were monitored in this study. Carcass quality of 1592 fattening pigs from 6 family farms were determined at the slaughter line during 1999 and 2000 year. The highest shares of lean meat determined by “two points” according to current national regulations method (1999 have been founded in Hypor hybrid pigs (55.49%, n=51 and 3-way crossbreeds (SLxLWxP (55.28%, n=692. Markedly lower results have been recorded in GLxSL and SLxGL crossbred pigs (50.37%, n=204; GLxP (50.34%, n=195; GL and GLxP (49.00%, n=96; SLxGL and GLxSL (47.51%, n=354. Poorer results achieved at those four farms could be explained by evidently inapropriate feeding of fattening pigs which should, regarding the genotype, yield in higher share of lean meat.

  16. Prevalence of carcass bruises as an indicator of welfare in beef cattle and the relation to the economic impact.

    NARCIS (Netherlands)

    Huertas, S.M.; van Eerdenburg, F.J.C.M.; Gil, A.; Piaggio, J.M.

    2015-01-01

    The objective of this work was to characterize bruises in bovine carcasses in Uruguay and to evaluate the economic impact. Thirteen abattoirs were visited during 2 years and bruises were identified, classified, and quantified by zone and degree (depth and size). One hundred carcasses were separated

  17. Effect of sex and carcass weight on sensory quality of goat meat of Cabrito Transmontano.

    Science.gov (United States)

    Rodrigues, S; Teixeira, A

    2009-02-01

    The main purpose of this work was the characterization of Cabrito Transmontana goat kid carcass and meat, which is a Protected Origin Designation product. The effects of sex and carcass weight were studied. Sensory attributes of toughness, juiciness, flavor intensity, flavor quality, odor intensity, fiber presence (stringy), sweet intensity, and overall acceptability were evaluated in 60 males and females allocated to 3 carcass weight groups: 4, 6, and 8 kg. Sensory quality of meat was evaluated by a trained taste panel of 11 experts in 5 sessions. Generalized Procrustes analysis was performed, and 93% of total variability was explained by the 2 first factors (axes). Correlation between sensory traits and factors 1 and 2 allowed the factors to be renamed as toughness/aroma and juiciness/acceptability, respectively. Procrustes analysis indicated that a sex effect was detected by experts. Meat from males presented greater juiciness, flavor quality, and general acceptability than did meat from females. Cabrito Transmontano Protected Origin Designation includes animals from 4 to 9 kg of carcass weight. However, differences among them can be important, because the taste panel found differences between animals from distinct carcass weight ranges. Lighter weight carcasses were considered more tender with less flavor and odor intensity than heavier carcasses.

  18. Carcass and meat quality in double-muscled Belgian Blue bulls and cows.

    Science.gov (United States)

    Fiems, L O; De Campeneere, S; Van Caelenbergh, W; De Boever, J L; Vanacker, J M

    2003-03-01

    Carcass and meat quality of 37 bulls and 91 cows of the Belgian Blue breed (double-muscled type) were compared. Age at slaughter averaged 648±73 and 1820±689 days, respectively. Both groups of cattle were finished on maize silage supplemented with concentrate, and were slaughtered at about 750 kg live weight. Females had a lower (P=0.004) cold carcass weight (469.7 kg) in comparison with bulls (500.8 kg), due to a reduced dressing percentage (63.8 vs. 66.6; P M. longissimus thoracis (LT) muscle (2.3 vs. 1.1%; P <0.001) were higher for females than for males. The LT of cows was darker (lower L* and higher a*-value; P <0.001), had a better waterholding capacity (P⩽0.063) and was slightly more tender (P=0.120) than the LT of bulls. Increasing parity reduced dressing percentage and increased LT lightness (L*-value) in cows. Several carcass (SEUROP-grading, composition, LT-area) and meat quality traits (protein and fat contents, drip and cooking losses, a*-value) were better correlated with carcass weight than parity. It is concluded that meat quality of the aged LT of cows is not negatively affected by age, while some carcass quality traits decreased with advancing age. Carcass quality traits adjusted for age at slaughter were better for bulls, but LT meat quality characteristics were at least as good for females as for males.

  19. Phase I of The National Beef Quality Audit-2011: quantifying willingness-to-pay, best-worst scaling, and current status of quality characteristics in different beef industry marketing sectors.

    Science.gov (United States)

    Igo, J L; VanOverbeke, D L; Woerner, D R; Tatum, J D; Pendell, D L; Vedral, L L; Mafi, G G; Moore, M C; McKeith, R O; Gray, G D; Griffin, D B; Hale, D S; Savell, J W; Belk, K E

    2013-04-01

    The National Beef Quality Audit (NBQA)-2011 benchmarked the current status of and assessed progress being made toward quality and consistency of U.S. cattle, carcasses, and beef products after the completion of the first NBQA in 1991. Unlike previous NBQA, objectives of the 2011 Phase I study were to determine how each beef market sector defined 7 quality categories, estimate willingness-to-pay (WTP) for the same quality categories by market sector, and establish a best-worst (B/W) scaling for the quality categories. Structured face-to-face interviews were conducted and responses were recorded using dynamic routing software over an 11-mo period (February to December 2011) with decision makers in each of the following beef market sectors: Feeders (n = 59), Packers (n = 26), Food Service, Distribution, and Further Processors (n = 48), Retailers (n = 30), and Government and Allied Industries (n = 47). All respondents participated in a structured interview consisting of WTP and B/W questions that were tied to 7 quality categories and then were asked to "define" each of the 7 categories in terms of what the category meant to them, resulting in completely unbiased results. The 7 quality categories were a) how and where the cattle were raised, b) lean, fat, and bone, c) weight and size, d) cattle genetics, e) visual characteristics, f) food safety, and g) eating satisfaction. Overall, "food safety" and "eating satisfaction" were the categories of greatest and second most importance, respectively, to all beef market sectors except for Feeders. Feeders ranked "how and where the cattle were raised" and "weight and size" as the most important and second most important, respectively. Overall, "how and where the cattle were raised" had the greatest odds of being considered a nonnegotiable requirement before the raw material for each sector would be considered for purchase and was statistically more important (P market sectors were considered, "eating satisfaction" was shown to

  20. Effects of increasing crude glycerol and dried distillers grains with solubles on growth performance, carcass characteristics, and carcass fat quality of finishing pigs.

    Science.gov (United States)

    Duttlinger, A J; Derouchey, J M; Tokach, M D; Dritz, S S; Goodband, R D; Nelssen, J L; Houser, T A; Sulabo, R C

    2012-03-01

    This study was conducted to determine the effects of dietary crude glycerol and dried distillers grains with solubles (DDGS) on growing-finishing pig performance, carcass characteristics, and carcass fat quality. We hypothesized that because dietary crude glycerol has been observed to increase carcass SFA, it might ameliorate the negative effects of DDGS on fat quality. The 97-d study was conducted at a commercial swine research facility in southwestern Minnesota with 1,160 barrows (initial BW = 31.0 ± 1.1 kg). Pigs were blocked by initial BW, and pens were randomly allotted to 1 of 6 dietary treatments with 7 replications per treatment. Treatments were arranged in a 2 × 3 factorial with main effects of crude glycerol (0, 2.5, or 5%) and DDGS (0 or 20%). All corn-soybean meal-based diets contained 3% added fat (choice white grease). There were no glycerol × DDGS interactions for any response criteria evaluated. Increasing dietary glycerol did not affect finishing pig growth performance. Adding 20% DDGS to the diet did not affect ADG; however, finishing pigs fed diets with added DDGS had greater (2.47 vs. 2.41 kg/d; P = 0.02) ADFI and poorer (0.39 vs. 0.40; P = 0.01) G:F than pigs not fed DDGS. Feeding increasing dietary glycerol or 20% DDGS did not affect carcass characteristics. For carcass fat quality, feeding 20% DDGS resulted in decreased (P carcass fat iodine value, whereas feeding crude glycerol did not influence growth performance, carcass characteristics, and had a minor influence on fatty acids of carcass fat. Both of these biofuel coproducts can be used in combination without affecting finishing pig performance or carcass traits; however, feeding crude glycerol did not fully mitigate the increased unsaturation of carcass fat observed when feeding DDGS.

  1. Carcass percentage and quality of broilers given a ration containing probiotics and prebiotics

    Directory of Open Access Journals (Sweden)

    Muhammad Daud

    2007-10-01

    Full Text Available Probiotics is a feed additive in the form of life microorganisms that balance microorganism population in the digestive tract. While prebiotics is a feed substance which is not digested, and selectively improves growth and activity of useful microbes in large intestine. The objectives of this research were to study the carcass percentage and carcass quality of broilers given a ration containing probiotics and prebiotics. Four hundred eighty day-old chicks of broiler Arbor Acres strain were divided into four dietary treatments and three replications (40 birds / replicate. Ration used was consisted of: R1 = basal ration + 0.01% antibiotics (Zinc bacitracin, R2 = basal ration + 0.2% probiotics (Bacillus spp, R3 = basal ration + 0.2% probiotics + 0.5% prebiotics and R4 = basal ration + 0.5% prebiotics (katuk leaves. The variables observed were: carcass percentage, fat content in the abdomen, liver and carcass, cholesterol content in the liver, carcass and blood serum. The results showed that the carcass quality of broiler received probiotics and prebiotics either independently or the combination was significantly (P<0.05 different. The fat content of liver and thigh, and breast cholesterol of R3 was significantly (P<0.05 lower than that of the control (R1. It is concluded that combination of probiotics and prebiotics were able to decrease the carcass fat and cholesterol content at six week of age.

  2. Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs

    Directory of Open Access Journals (Sweden)

    Marija Dokmanovic

    2015-03-01

    Full Text Available Relationships among different stress parameters (lairage time and blood level of lactate and cortisol, meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness were determined in pigs (n = 100 using Pearson correlations. After longer lairage, blood lactate (p<0.05 and degree of injuries (p<0.001 increased, meat became darker (p<0.001, while drip loss decreased (p<0.05. Higher lactate was associated with lower initial pH value (p<0.01, higher temperature (p<0.001 and skin blemishes score (p<0.05 and more developed rigor mortis (p<0.05, suggesting that lactate could be a predictor of both meat quality and the level of preslaughter stress. Cortisol affected carcass quality, so higher levels of cortisol were associated with increased hot carcass weight, carcass fat thickness on the back and at the sacrum and marbling, but also with decreased meatiness. The most important meat quality parameters (pH and temperature after 60 minutes deteriorated when blood lactate concentration was above 12 mmol/L.

  3. Farm to abattoir conditions, animal factors and their subsequent effects on cattle behavioural responses and beef quality — A review

    Directory of Open Access Journals (Sweden)

    Yonela Zifikile Njisane

    2017-06-01

    Full Text Available The current review seeks to highlight the concerns that have been raised on pre-slaughter stress, contributing factors and its consequent effects on cattle behavioural responses and the quality of beef; inter-linking the activities involved from birth to slaughter. Such information is crucial in light of the consumer concerns on overall animal welfare, quality of meat and food security. Slaughter animals are exposed to different conditions during production and transportation to abattoirs on a daily basis. However; the majority of studies that have been done previously singled out different environments in the meat production chain, while conclusions have been made that the welfare of slaughter animals and the quality of meat harvested from them is dependent on the whole chain. Behaviour is a critical component used to evaluate the animals’ wellbeing and it has been reported to have an effect on product quality. Apart from the influence of on-farm, transportation and abattoir conditions, the genetic background of the animal also affects how it perceives and responds to certain encounters. Stress activates the animals’ hypothalamic-pituitary-adrenal activity, triggering release of various stress hormones such as catecholamines and cortisol, thus glycogen depletion prior slaughter, elevated ultimate pH and poor muscle-meat conversion. Pre-slaughter stress sometimes results to cattle attaining bruises, resulting to the affected parts of the carcass being trimmed and condemned for human consumption, downgrading of the carcass and thus profit losses.

  4. Effect of Tumbling Marination on Marinade Uptake of Chicken Carcass and Parts Quality

    Directory of Open Access Journals (Sweden)

    J U-chupaj

    Full Text Available ABSTRACT The objectives of this study were to evaluate the effect of marination on marinade uptake of chicken carcasses and to determine the meat quality of carcass parts. In total, 45 eviscerated chicken carcasses were divided into three marinating treatments: no marination, marination in water, marination in non-phosphate and low-salt solution (NPLS. The study showed that the marinade uptake of chicken carcasses was higher than 4.0% for NPLS marination and than 3.5% for water marination when compared with the non-marinated treatment. However, raw chicken meat yield after cut-up was not significantly different (p≥0.05 among treatments. Carcasses marinated in NPLS solution presented higher water-holding capacity (WHC. The results showed that NPLS marination may reduce cooking loss and expressible water of chicken meat after cooking. Based on the Warner-Bratzler Shear (WBSF results, NPLS marination had a stronger effect on textural quality of cooked breast meat than thighs and drumsticks. However, no significant differences of texture profile analysis (TPA parameters were observed (p≥0.05. In the sensory evaluation, NPLS marination influenced the sensory quality of cooked meat, particularly texture and appearance attributes, but not the taste and aftertaste attributes of cooked meat. It is concluded that NPLS marination effectively increased carcass weight, despite its effects on meat quality varied according to the anatomical location of the parts.

  5. Genetic correlations between ewe reproduction and carcass and meat quality traits in Merino sheep.

    Science.gov (United States)

    Safari, E; Fogarty, N M; Hopkins, D L; Greeff, J C; Brien, F D; Atkins, K D; Mortimer, S I; Taylor, P J; van der Werf, J H J

    2008-12-01

    Genetic correlations between reproduction traits in ewes and carcass and meat quality traits in Merino rams were obtained using restricted maximum likelihood procedures. The carcass data were from 5870 Merino rams slaughtered at approximately 18 months of age that were the progeny of 543 sires from three research resource flocks over 7 years. The carcass traits included ultrasound scan fat and eye muscle depth (EMDUS) measured on live animals, dressing percentage and carcass tissue depth (at the GR site FATGR and C site FATC), eye muscle depth, width and area and the meat quality indicator traits of muscle final pH and colour (L*, a*, b*). The reproduction data consisted of 13 464 ewe joining records for number of lambs born and weaned and 9015 records for LS. The genetic correlations between reproduction and fat measurements were negative (range -0.06 +/- 0.12 to -0.37 +/- 0.12), with smaller correlations for live measurement than carcass traits. There were small favourable genetic correlations between reproduction traits and muscle depth in live rams (EMDUS, 0.10 +/- 0.12 to 0.20 +/- 0.12), although those with carcass muscle traits were close to zero. The reproduction traits were independent of meat colour L* (relative brightness), but tended to be favourably correlated with meat colour a* (relative redness, 0.12 +/- 0.17 to 0.19 +/- 0.16). There was a tendency for meat final pH to have small negative favourable genetic correlations with reproduction traits (0.05 +/- 0.11 to -0.17 +/- 0.12). This study indicates that there is no antagonism between reproduction traits and carcass and meat quality indicator traits, with scope for joint improvement of reproduction, carcass and meat quality traits in Merino sheep.

  6. Carcass and meat quality characteristics of Churra and Assaf suckling lambs.

    Science.gov (United States)

    Mateo, J; Caro, I; Carballo, D E; Gutiérrez-Méndez, N; Arranz, J J; Gutiérrez-Gil, B

    2018-05-01

    Suckling lamb meat is traditionally produced in Mediterranean Europe. Breed can affect the quality of the lamb carcass and meat. This study is aimed at comparing the carcass and meat quality between suckling lambs from a local and a non-native dairy breed, Churra and Assaf. Churra is included in the Spanish Protected Geographical Indication (PGI) 'Lechazo de Castilla y León', whereas Assaf is not. However, Assaf breeders have requested the inclusion of the breed in the PGI. Carcasses and meat from 16 male lambs (eight Churra and eight Assaf) were used in this study. The lambs were all raised under an intensive rearing system and fed on a milk substitute to minimise maternal influence. The carcasses were evaluated for conformation, fatness, joint and leg tissue proportions and the meat was analysed for composition (i.e. proximate composition, iron, haematin, fatty acids and volatiles) and technological quality traits (i.e. texture, water holding capacity, colour and lipid stability). Churra carcasses were larger than Assaf carcasses. However, the proportions of commercial joints and main tissues did not differ between breeds. Cavity and intermuscular leg fat, but not total leg fat, were higher in Churra carcasses. Churra meat showed a higher proportion of n-6 fatty acids, higher redness and better colour stability during aerobic storage. In contrast, Assaf lamb was more resistant to lipid oxidation after cooking. This is a preliminary study to measure the influence of breed on a wide range of quality characteristics in Churra and Assaf suckling lamb carcass and meat. It may be of relevance for breeders, consumers and food policy makers, setting the basis for future studies that include larger commercial populations.

  7. Influence of early postmortem protein oxidation on beef quality.

    Science.gov (United States)

    Rowe, L J; Maddock, K R; Lonergan, S M; Huff-Lonergan, E

    2004-03-01

    The objective of this study was to examine the effect of early postmortem protein oxidation on the color and tenderness of beef steaks. To obtain a range of oxidation levels, the longissimus lumborum muscles (LM) from both strip loins of 20 steers fed either a finishing diet with vitamin E (1,000 IU per steer daily, minimum of 126 d [VITE]; n = 10 steers) or fed the same finishing diet without vitamin E (CON; n = 10 steers) were used. Within 24 h after slaughter, the LM muscle from each carcass was cut into 2.54-cm-thick steaks and individually vacuum packaged. Steaks from each steer were assigned to a nonirradiated group or an irradiated group. Steaks were irradiated within 26 h postmortem, and were aged at 4 degrees C for 0, 1, 3, 7, and 14 d after irradiation. Steaks from each diet/irradiation/aging time treatment were used to determine color, shear force, and degree of protein oxidation (carbonyl content). Steaks from steers fed the VITE diet had higher (P irradiation, steaks that had been irradiated had lower (P Irradiated steaks, regardless of diet, had lower a* (P irradiated steaks compared to nonirradiated steaks at 0, 1, 3, and 7 d postirradiation. Immunoblot analysis showed that vitamin E supplementation decreased the number and extent of oxidized sarcoplasmic proteins. Protein carbonyl content was positively correlated with Warner-Bratzler shear force values. These results indicate that increased oxidation of muscle proteins early postmortem could have negative effects on fresh meat color and tenderness.

  8. Online evaluation of a commercial video image analysis system (Computer Vision System) to predict beef carcass red meat yield and for augmenting the assignment of USDA yield grades. United States Department of Agriculture.

    Science.gov (United States)

    Cannell, R C; Belk, K E; Tatum, J D; Wise, J W; Chapman, P L; Scanga, J A; Smith, G C

    2002-05-01

    Objective quantification of differences in wholesale cut yields of beef carcasses at plant chain speeds is important for the application of value-based marketing. This study was conducted to evaluate the ability of a commercial video image analysis system, the Computer Vision System (CVS) to 1) predict commercially fabricated beef subprimal yield and 2) augment USDA yield grading, in order to improve accuracy of grade assessment. The CVS was evaluated as a fully installed production system, operating on a full-time basis at chain speeds. Steer and heifer carcasses (n = 296) were evaluated using CVS, as well as by USDA expert and online graders, before the fabrication of carcasses into industry-standard subprimal cuts. Expert yield grade (YG), online YG, CVS estimated carcass yield, and CVS measured ribeye area in conjunction with expert grader estimates of the remaining YG factors (adjusted fat thickness, percentage of kidney-pelvic-heart fat, hot carcass weight) accounted for 67, 39, 64, and 65% of the observed variation in fabricated yields of closely trimmed subprimals. The dual component CVS predicted wholesale cut yields more accurately than current online yield grading, and, in an augmentation system, CVS ribeye measurement replaced estimated ribeye area in determination of USDA yield grade, and the accuracy of cutability prediction was improved, under packing plant conditions and speeds, to a level close to that of expert graders applying grades at a comfortable rate of speed offline.

  9. Carcass quality of buffalo (Bubalus bubalis finished in silvopastoral system in the Eastern Amazon, Brazil

    Directory of Open Access Journals (Sweden)

    M.R.S. Peixoto

    2012-08-01

    Full Text Available The influence of the diet on the quality of buffalo (Bubalus bubalis carcasses of crossbred Murrah and Mediterranean, concentrate fed on traditional (corn/soybean or on agro-industrial residues (palm oil and coconut cakes was studied. The animals were sacrificed in a slaughterhouse, and physical and physical-chemical analyses in the carcasses were carried out after 24 hours, and instrumental color and texture analyses of the Longissimus dorsi were carried out 48 hours after cooling. The animals supplemented with palm oil cake had better carcass conformation and fat trim, and differences (P<0.05 in the percentage of fat in the carcass fat thickness and coverage were observed.

  10. Bacteriological quality of freshly processed broiler chickens as affected by carcass pretreatment and gamma irradiation

    International Nuclear Information System (INIS)

    Lamuka, P.O.; Sunki, G.R.; Chawan, C.B.; Rao, D.R.; Shackelford, L.A.

    1992-01-01

    Chicken carcasses dipped in whey fermented by Streptococcus thermophilus, lactic acid solution or water and irradiated at 2.5 kGy by 60Co were evaluated for bacteriological quality on day 1, day-3 and at 3-day intervals for an 18-day storage (4 degrees C) period. Unirradiated carcasses treated similarly were used as control. Gram negative bacteria, Yersinia and Campylobacter counts were significantly (p0.01) lower in irradiated samples, but no significant (p0.05) differences were observed ammong the dipping solutions. Salmonellae were completely eliminated in irradiated samples. Whey fermented by S. thermophilus reduced the proportion of Salmonella contaminated carcasses from 67% to 20%. As evidenced by the bacterial counts the shelf-life was found to be 15 days for irradiated carcasses compared to about 6 days for the unirradiated samples

  11. Association of LXRA gene variants with carcass and meat quality ...

    African Journals Online (AJOL)

    STORAGESEVER

    2008-10-20

    T1891C in intron 2, and A2377G in exon 3) in the bovine LXRA gene with carcass and meat .... was detected at position 42 of the intron 2 and created a .... accumulation in type 2 diabetes may involve the liver X receptor pathway.

  12. Consumers' quality perception of national branded, national store branded, and imported store branded beef

    DEFF Research Database (Denmark)

    Banovic, Marija; Grunert, Klaus G.; Barreira, Maria Madalena

    2010-01-01

    This study investigated the differences in the consumers' quality perception of national branded, national store branded, and imported store branded beef. Partial Least Squares analysis is used for modelling the quality perception process. Results show that consumers perceived national branded...

  13. Experimental verification of the possibility to estimate senzoric and quality parameters of beef with use of bioimpedance

    Czech Academy of Sciences Publication Activity Database

    Říha, J.; Kadlec, R.; Vondra, Vlastimil; Bezdíček, J.

    2009-01-01

    Roč. 51, č. 4 (2009), s. 38-49 ISSN 0139-7265 Institutional research plan: CEZ:AV0Z20650511 Keywords : beef quality * biompedance * basic chemical composition of beef Subject RIV: GM - Food Processing

  14. Carcass and meat quality of Boer and indigenous goats of South ...

    African Journals Online (AJOL)

    Pamela

    2017-09-28

    Sep 28, 2017 ... This study was conducted to evaluate the carcass and meat quality of Boer ... Meadow game pellets (110 g/kg dry matter (DM) crude protein, 3.68% ..... In: Quality attributes and their measurement in meat, poultry and fish.

  15. Feeding dried distillers grains with solubles to lactating beef cows: impact of excess protein and fat on post-weaning progeny growth, glucose tolerance and carcass traits.

    Science.gov (United States)

    Shee, C N; Lemenager, R P; Schoonmaker, J P

    2018-04-01

    Feeding dried distillers grains with solubles (DDGS), a feed high in fat and protein, to lactating beef cows can alter milk production and composition, resulting in improved pre-weaning growth of progeny. This alteration in milk profile may consequently alter the growth and carcass composition of the offspring after weaning. Therefore, Angus×Simmental steers (n=48) whose dams were fed one of two diets supplemented with either DDGS or soybean meal (CON) from calving to mid-lactation were placed in a feedlot to determine the effects of maternal nutrition during lactation on progeny development and carcass composition. Cow-calf pairs were allotted to two treatments at birth based on cow and calf BW, breed and age. Maternal diets were isocaloric (3.97 MJ/kg NEg) and consisted of rye hay supplemented with DDGS at 1% of BW (19.4% CP; 8.76% fat) or rye hay and corn silage supplemented with CON (11.7% CP; 2.06% fat). After conclusion of the treatments at 129 days postpartum, cow-calf pairs were comingled and managed as one group until weaning at 219 days postpartum. Steers were then transitioned to a common diet composed of 60% DDGS, 34% corn silage and 6% vitamin/mineral supplement and were placed indoors in individual pens with slatted floors. An intravenous glucose tolerance test (IVGTT) was performed 134 days after feedlot entry on 16 steers (CON, n=7; DDGS, n=9) to determine the effect of maternal diet on glucose and insulin sensitivity. Steers were slaughtered at a target BW of 645 kg. Categorical and continuous data were analyzed using the GLIMMIX and MIXED procedures of SAS, respectively. Steers from DDGS dams tended to be heavier on day 85 of feedlot finishing (P=0.09) compared with steers from CON dams. However, there were no differences in final weight, average daily gain, dry matter intake or efficiency (gain:feed, P⩾0.18). Maternal treatments did not affect progeny days on feed (P=0.15), despite a mean difference of 9 days in favor of DDGS. Glucose and

  16. INFLUENCE OF FEEDING ON CARCASS QUALITY OF PIGS ON FAMILY FARMS

    Directory of Open Access Journals (Sweden)

    A. Petričević

    2001-06-01

    Full Text Available This study involved 30 carcasses of Hypor ABCD – Euribrid pigs divided into two groups (A and B, 15 pigs each (8 females and 7 males. Pigs from group A were fattened in very good environmental conditions and fed by a high quality diet containing 16,5% proteins during the whole fattening period; pigs from group B were fattenend in old barns, significantly worse environment with low hygienic conditions and fed by usual home made diets (frequently from low quality and unreliable components-especially corn. Crude protein level untill reaching approximately 60 kg was 16.0% (ST-1, and by the end of the fattenig 14.0% (ST-2. After slaughtering, cooled carcasses were dissected (according to Weniger et al., 1963. Statistically significant differences (P<0.01 were found between muscle tissue shares in carcasses from group A (57.54% and group B (54.29% by dissection and separation into main tissues. The (P<0.01 differences in shares of muscle and fatty tissues were also found in some individual parts of the carcass (ham, loins and shoulder. Meat quality traits (pH1, pH2, W.h.c. and color and chemical composition of muscle and fat, according to calculated means, are within boundaries for «normal» meat in all carcasses involved in the research.

  17. Mate extract as feed additive for improvement of beef quality

    DEFF Research Database (Denmark)

    de Zawadzki, Andressa; Arrivetti, Leandro de O.R.; Vidal, Marília P.

    2017-01-01

    Mate (Ilex paraguariensis A.St.-Hil.) is generally recognized as safe (GRAS status) and has a high content of alkaloids, saponins, and phenolic acids. Addition of mate extract to broilers feed has been shown to increase the oxidative stability of chicken meat, however, its effect on beef quality...... from animals supplemented with mate extract has not been investigated so far. Addition of extract of mate to a standard maize/soy feed at a level of 0.5, 1.0 or 1.5% w/w to the diet of feedlot for cattle resulted in increased levels of inosine monophosphate, creatine and carnosine in the fresh meat....... The content of total conjugated linoleic acid increased in the meat as mate extract concentration was increased in the feed. The tendency to radical formation in meat slurries as quantified by EPR spin-trapping decreased as increasing mate extract addition to feed, especially after storage of the meat...

  18. Effect of nutritive level on carcass traits and meat quality of IHDH foals

    Science.gov (United States)

    De Palo, Pasquale; Tateo, Alessandra; Maggiolino, Aristide; Centoducati, Pasquale

    2014-01-01

    The present work describes the effect of nutritive level on horse carcass traits and on meat quality. Eighteen male Italian Heavy Draught Horse (IHDH) breed foals were employed in the study. Soon after foaling they were randomly subdivided into three groups according to three nutritive level classes: 150%, 180% and 200% of maintenance requirements. Live weight, hot carcass weight and dressing percentage of each animal were recorded. After slaughtering, meat samples were collected from Longissimus dorsi muscle. The right half carcass of each animal was then divided into cuts. Each one was subdivided into lean, fat and bones. Live weight, carcass weight and dressing percentage were not affected by nutritive level (P > 0.05). Horses fed with the lower nutritive level showed a higher incidence of lean and a lower incidence of fat (P 0.05). Probably the tendency of IHDH foals to concentrate adipogenesis in the subcutaneous district could explain the lack of influence of nutritive level on meat quality parameters and its influence on carcass and cut composition, which tend to be richer in fat. PMID:24961285

  19. Beef Quality Identification Using Thresholding Method and Decision Tree Classification Based on Android Smartphone

    Directory of Open Access Journals (Sweden)

    Kusworo Adi

    2017-01-01

    Full Text Available Beef is one of the animal food products that have high nutrition because it contains carbohydrates, proteins, fats, vitamins, and minerals. Therefore, the quality of beef should be maintained so that consumers get good beef quality. Determination of beef quality is commonly conducted visually by comparing the actual beef and reference pictures of each beef class. This process presents weaknesses, as it is subjective in nature and takes a considerable amount of time. Therefore, an automated system based on image processing that is capable of determining beef quality is required. This research aims to develop an image segmentation method by processing digital images. The system designed consists of image acquisition processes with varied distance, resolution, and angle. Image segmentation is done to separate the images of fat and meat using the Otsu thresholding method. Classification was carried out using the decision tree algorithm and the best accuracies were obtained at 90% for training and 84% for testing. Once developed, this system is then embedded into the android programming. Results show that the image processing technique is capable of proper marbling score identification.

  20. Prevalence of carcass bruises as an indicator of welfare in beef cattle and the relation to the economic impact.

    Science.gov (United States)

    Huertas, Stella M; van Eerdenburg, Frank; Gil, Andrés; Piaggio, José

    2015-07-01

    The objective of this work was to characterize bruises in bovine carcasses in Uruguay and to evaluate the economic impact. Thirteen abattoirs were visited during 2 years and bruises were identified, classified, and quantified by zone and degree (depth and size). One hundred carcasses were separated and bruises were cut out and weighed separately. From a total of 15 157 carcasses observed, 60.0% had at least one bruise; 42.0% of these had bruises on both sides. The expensive butt zone was the most damaged, followed by rib, shoulder and loin, respectively. The mean weight and standard error of the condemned trimmed meat was 1602 ± 212 g. It suppose a loss of 899 g per animal slaugtered in Uruguay. In a country sending 2.5 million heads of cattle to be slaughter yearly, this indicates an important financial loss. Improving transport conditions and personnel skills will probably result in a better welfare for the animals as well as better financial profit.

  1. Effects of a dietary Aspergillus oryzae extract containing alpha-amylase activity on performance and carcass characteristics of finishing beef cattle.

    Science.gov (United States)

    Tricarico, J M; Abney, M D; Galyean, M L; Rivera, J D; Hanson, K C; McLeod, K R; Harmon, D L

    2007-03-01

    Three experiments were conducted to examine the effects of an Aspergillus oryzae extract containing alpha-amylase activity on performance and carcass characteristics of finishing beef cattle. In Exp. 1, 120 crossbred steers were used in a randomized complete block design to evaluate the effects of roughage source (alfalfa hay vs. cottonseed hulls) and supplemental alpha-amylase at 950 dextrinizing units (DU)/kg of DM. Significant roughage source x alpha-amylase interactions (P < 0.05) were observed for performance. In steers fed cottonseed hulls, supplemental alpha-amylase increased ADG through d 28 and 112 and tended (P < 0.15) to increase ADG in all other periods. The increases in ADG were related to increased DMI and efficiency of gain during the initial 28-d period but were primarily related to increased DMI as the feeding period progressed. Supplemental alpha-amylase increased (P = 0.02) the LM area across both roughage sources. In Exp. 2, 96 crossbred heifers were used in a randomized complete block design with a 2 x 3 factorial arrangement of treatments to evaluate the effects of corn processing (dry cracked vs. high moisture) and supplemental alpha-amylase concentration (0, 580, or 1,160 DU/kg of DM). Alpha-amylase supplementation increased DMI (P = 0.05) and ADG (P = 0.03) during the initial 28 d on feed and carcass-adjusted ADG (P = 0.04) across corn processing methods. Longissimus muscle area was greatest (quadratic effect, P = 0.04), and yield grade was least (quadratic effect, P = 0.02) in heifers fed 580 DU of alpha-amylase/kg of DM across corn processing methods. In Exp. 3, 56 crossbred steers were used in a randomized complete block design to evaluate the effects of supplemental alpha-amylase (930 DU/kg of DM) on performance when DMI was restricted to yield a programmed ADG. Alpha-amylase supplementation did not affect performance when DMI was restricted. We conclude that dietary alpha-amylase supplementation of finishing beef diets may result in

  2. Effect of age and carcass weight on quality traits of m. rectus abdominis from Charolais heifers.

    Science.gov (United States)

    Ellies-Oury, M P; Dumont, R; Perrier, G; Roux, M; Micol, D; Picard, B

    2017-04-01

    In practice cattle may be slaughtered at different combinations of age and weight. As each of these factors could affect meat quality traits, the present work aimed to identify which combination can be expected to increase overall meat quality of m. rectus abdominis of Charolais heifers. Totally, 40 heifers were slaughtered either at 26±1 or at 36±1 months of age. Young heifers were sampled at two different carcass weights (349±12 and 394±8 kg). Old heifers were also sampled at two different carcass weights (397±6 and 451±9 kg). The m. rectus abdominis was excised 24 h postmortem to determine metabolic enzyme activities, myosin heavy-chain isoform proportions, lipid contents, collagen content and collagen solubility. Shear force measurements were evaluated on raw and broiled meat after 14 days of ageing. Meat quality traits scored between 0 and 10 by sensory analysis. Increasing slaughter age from 26 to 36 months had no impact on either raw/broiled shear force (0.31⩽P⩽0.47) and/or meat quality traits (0.62⩽P⩽0.91) or on physicochemical properties of heifer's meat samples. Increasing carcass weight for a similar slaughter age of 26 months had also impact neither on meat quality traits (0.52⩽P⩽0.91) nor on muscular properties. On the contrary, increasing carcass weight for a similar slaughter age of 36 months had induced a decrease of muscular shear force (raw muscle; P=0.009) and a concomitant decrease of total collagen content (P=0.03). Nevertheless, no significant impact on meat quality traits was revealed by the sensorial panel (0.13⩽P⩽0.49). Metabolic enzyme activities (0.13⩽P⩽0.86) and myosin heavy-chain proportions (0.13⩽P⩽0.96) were not significantly impacted by slaughter age and carcass weight. Thus, the impact of increasing carcass weight and/or slaughter age in young Charolais heifers has a limited impact on meat quality traits and associated muscular characteristics. Modulating heifer's cycles (age and/or carcass weight in

  3. Effects of suckling duration on growth, slaughtering and carcass quality characteristics of Kivircik lambs.

    Science.gov (United States)

    Ekiz, Bulent; Kocak, Omur; Yalcintan, Hulya; Yilmaz, Alper

    2016-02-01

    Effects of suckling length (45, 75 and 120 days) and birth type (single and twin) on lamb growth, slaughtering and carcass quality characteristics were investigated using 40 Kivircik lambs. SC-45 and SC-75 lambs were weaned at 45 and 75 days of age, respectively, whilst SC-120 lambs remained with their mothers until the end of the experimental period. Lambs from all studied groups were slaughtered at 120 days of age. Weaning treatment caused a decrease in average daily gain in SC-45 and SC-75 lambs, and therefore, final weight was higher in SC-120 lambs than lambs from weaned groups. SC-120 lambs had higher empty body weight, cold carcass weight, dressing percentage, carcass measurements, carcass fatness (proportions of the kidney knob and channel fat, subcutaneous and intramuscular fat in pelvic limb) and non-carcass fatness (omental and mesenteric fat proportion) than weaned lambs. As a conclusion, the potential losses in meat production due to weaning should be considered before deciding the weaning of lambs at early ages.

  4. Improving the microbial safety and quality of quail carcasses by gamma irradiation

    International Nuclear Information System (INIS)

    Rady, A.H.; Khalaf, H.H.; Afifi, E.A.; Nasr, E.H.

    2002-01-01

    This investigation aims to study the possibility of using gamma irradiation for improving the microbial safety quality of quail carcasses. One hundred quail carcasses were examined for the presence of salmonella. The examination illustrated that 70 carcasses from all examined carcasses were positive for salmonella. therefore, the contaminated quail carcasses were gamma irradiated at 2, 4 and 6 kGy doses and the effects of these treatments on the microbiological aspects and chemical properties of samples under investigation were evaluated. The results indicated that, the chemical composition of samples did not alter by gamma irradiation treatment. Furthermore, irradiation of samples at doses of 2, 4 and kGy greatly reduced its microbial count. Moreover, irradiation doses of 2 and 4 kGy completely destroyed salmonella and enterococcus faecalis, respectively. In addition, the acid value, peroxide value and thiobarbituric acid value were increased after irradiation. On the other hand, irradiation treatment had no real effects on the total volatile basic nitrogen content and amino acid composition of samples under investigation

  5. Combining selection for carcass quality, body weight and milk traits in dairy cattle

    NARCIS (Netherlands)

    Liinamo, A.E.; Arendonk, van J.A.M.

    1999-01-01

    Alternative selection strategies were evaluated for breeding for carcass quality, body weight, and milk traits in dairy cattle. The efficiency of different alternatives was evaluated by comparing predicted genetic responses in individual traits as well as in the aggregate genotype. Particular

  6. Coherence of animal health, welfare and carcass quality in pork production chains.

    Science.gov (United States)

    Klauke, Thorsten N; Piñeiro, Matilde; Schulze-Geisthövel, Sophia; Plattes, Susanne; Selhorst, Thomas; Petersen, Brigitte

    2013-11-01

    Aim of the study was to measure the potential impact of animal health and welfare on the carcass quality. 99 pigs under equal housing and feeding conditions were involved in the study. Effects of the immune system on carcass composition, meat quality and performance data of slaughter pigs became measureable by quantification of acute phase proteins (APP), haptoglobin (Hp) and pig major acute phase protein (Pig-MAP). The results were not significantly affected by gender or breed. The calculated correlations between chosen animal health indicators and carcass quality parameters prove an influence of health and welfare on performance, carcass composition and meat quality traits. The acute phase proteins could also be valuable as a predictive indicator for risk assessment in meat inspection, as increased Hp concentrations in slaughter blood indicate a 16 times higher risk for organ abnormalities and Pig-MAP concentrations above 0.7mg/ml a 10 times higher risk. Copyright © 2013 Elsevier Ltd. All rights reserved.

  7. Meat goat kids finished on alfalfa, red clover, or orchardgrass pastures: Carcass merit and meat quality

    Science.gov (United States)

    This experiment was conducted in 2005-2007 to evaluate carcass and meat quality parameters when meat goat kids were finished on alfalfa (Medicago sativa L; ALF); red clover (Trifolium pretense L.; RCG); or orchardgrass (Dactylis glomerata L; OGR) pastures. Final shrunk body weights were similar whe...

  8. Meat goat kids finished on alfalfa, red clover or orchardgrass pastures: carcass merit and meat quality.

    Science.gov (United States)

    Turner, K E; Cassida, K A; Zerby, H N

    2014-12-01

    This experiment was conducted in 2005-2007 to evaluate carcass and chevon (goat meat) quality parameters when meat-goat kids (n=72) were finished on alfalfa (Medicago sativa L; ALF); red clover (Trifolium pratense L.; RCG); or orchardgrass (Dactylis glomerata L.; OGR) pastures. Carcass conformation score was greater (P=0.08) when meat-goat kids were finished on ALF compared to OGR with RCG intermediate. Chevon meat samples from goats finished on the three pasture treatments did not differ in ash, intramuscular fat, or crude protein content or in concentrations of omega6 and omega3 fatty acids, or the omega6 to omega3 ratio. Goats finished on OGR had higher (Pmeat-goat kids finished on ALF, RCG, or ORG produced desirable carcass weights for most niche markets in the USA. Chevon is a low-fat meat option with high desirable fatty acids for human diets. Published by Elsevier Ltd.

  9. Effect of ageing time on consumer-perceived quality of Italian Simmental beef

    Directory of Open Access Journals (Sweden)

    Luisa Antonella Volpelli

    2010-01-01

    Full Text Available The aim of the experiment was to provide an objective indication on the optimal ageing time of meat from ItalianSimmental (IS young bulls, the most important commercial category of the breed. The research was carried out on 10young bulls slaughtered at the average weight of 688 kg (SE: 7.3 kg. The right side of each carcass was stored for 7days and the left one for further 7 days, at normal refrigeration temperatures. At the end of the ageing period, the sideswere sampled at the loin for meat pH, color, cooking loss and shear force measurement. A central location, affective testinvolving 74 consumers was carried out to measure the degree of liking for grilled beef aged 7 or 14 days.The pH and color parameters were not significantly affected by the duration of post-mortem storage, while cooking lossincreased (31.4 vs 32.6 %; Pincreased from 7 to 14 days. The degree of liking by the untrained respondents for the two types of cooked meat wasdifferent, considering that consumers gave the highest hedonistic scores to beef aged 14 days. Tenderness was the sensoryattribute that allowed the best discrimination between beef stored for periods of different length. In fact, while thedifference between 14-day-aged and 7-day-aged beef for flavour ratings (7.0 vs 6.9 did not reach the threshold of significance,the former meat was perceived as significantly finer than the latter regarding tenderness (6.5 vs 5.6; P= 0.01and marginally preferred in overall terms (6.9 vs 6.5; P= 0.07. The classification test, carried out at the end of the quantitativetest by asking consumers to select from a list the most appropriate attributes describing the stimuli associatedwith meat consumption, confirmed the effectiveness of texture attributes in ranking different-aged beef acceptability. Infact, the number of ticks reported for chewiness and juiciness descriptors were different for the two types of meat: the14-day-aged beef was perceived as easier to chew (57 vs 34 ticks

  10. Qualitative and quantitative assessment of DNA quality of frozen beef based on DNA yield, gel electrophoresis and PCR amplification and their correlations to beef quality.

    Science.gov (United States)

    Zhao, Jing; Zhang, Ting; Liu, Yongfeng; Wang, Xingyu; Zhang, Lan; Ku, Ting; Quek, Siew Young

    2018-09-15

    Freezing is a practical method for meat preservation but the quality of frozen meat can deteriorate with storage time. This research investigated the effect of frozen storage time (up to 66 months) on changes in DNA yield, purity and integrity in beef, and further analyzed the correlation between beef quality (moisture content, protein content, TVB-N value and pH value) and DNA quality in an attempt to establish a reliable, high-throughput method for meat quality control. Results showed that frozen storage time influenced the yield and integrity of DNA significantly (p quality degraded dramatically with the increased storage time based on gel electrophoresis results. Polymerase chain reaction (PCR) products from both mitochondrial DNA (mtDNA) and nuclear DNA (nDNA) were observed in all frozen beef samples. Using real-time PCR for quantitative assessment of DNA and meat quality revealed that correlations could be established successfully with mathematical models to evaluate frozen beef quality. Copyright © 2018 Elsevier Ltd. All rights reserved.

  11. The GENOTEND chip: a new tool to analyse gene expression in muscles of beef cattle for beef quality prediction.

    Science.gov (United States)

    Hocquette, Jean-Francois; Bernard-Capel, Carine; Vidal, Veronique; Jesson, Beline; Levéziel, Hubert; Renand, Gilles; Cassar-Malek, Isabelle

    2012-08-15

    Previous research programmes have described muscle biochemical traits and gene expression levels associated with beef tenderness. One of our results concerning the DNAJA1 gene (an Hsp40) was patented. This study aims to confirm the relationships previously identified between two gene families (heat shock proteins and energy metabolism) and beef quality. We developed an Agilent chip with specific probes for bovine muscular genes. More than 3000 genes involved in muscle biology or meat quality were selected from genetic, proteomic or transcriptomic studies, or from scientific publications. As far as possible, several probes were used for each gene (e.g. 17 probes for DNAJA1). RNA from Longissimus thoracis muscle samples was hybridised on the chips. Muscles samples were from four groups of Charolais cattle: two groups of young bulls and two groups of steers slaughtered in two different years. Principal component analysis, simple correlation of gene expression levels with tenderness scores, and then multiple regression analysis provided the means to detect the genes within two families (heat shock proteins and energy metabolism) which were the most associated with beef tenderness. For the 25 Charolais young bulls slaughtered in year 1, expression levels of DNAJA1 and other genes of the HSP family were related to the initial or overall beef tenderness. Similarly, expression levels of genes involved in fat or energy metabolism were related with the initial or overall beef tenderness but in the year 1 and year 2 groups of young bulls only. Generally, the genes individually correlated with tenderness are not consistent across genders and years indicating the strong influence of rearing conditions on muscle characteristics related to beef quality. However, a group of HSP genes, which explained about 40% of the variability in tenderness in the group of 25 young bulls slaughtered in year 1 (considered as the reference group), was validated in the groups of 30 Charolais young

  12. The GENOTEND chip: a new tool to analyse gene expression in muscles of beef cattle for beef quality prediction

    Directory of Open Access Journals (Sweden)

    Hocquette Jean-Francois

    2012-08-01

    Full Text Available Abstract Background Previous research programmes have described muscle biochemical traits and gene expression levels associated with beef tenderness. One of our results concerning the DNAJA1 gene (an Hsp40 was patented. This study aims to confirm the relationships previously identified between two gene families (heat shock proteins and energy metabolism and beef quality. Results We developed an Agilent chip with specific probes for bovine muscular genes. More than 3000 genes involved in muscle biology or meat quality were selected from genetic, proteomic or transcriptomic studies, or from scientific publications. As far as possible, several probes were used for each gene (e.g. 17 probes for DNAJA1. RNA from Longissimus thoracis muscle samples was hybridised on the chips. Muscles samples were from four groups of Charolais cattle: two groups of young bulls and two groups of steers slaughtered in two different years. Principal component analysis, simple correlation of gene expression levels with tenderness scores, and then multiple regression analysis provided the means to detect the genes within two families (heat shock proteins and energy metabolism which were the most associated with beef tenderness. For the 25 Charolais young bulls slaughtered in year 1, expression levels of DNAJA1 and other genes of the HSP family were related to the initial or overall beef tenderness. Similarly, expression levels of genes involved in fat or energy metabolism were related with the initial or overall beef tenderness but in the year 1 and year 2 groups of young bulls only. Generally, the genes individually correlated with tenderness are not consistent across genders and years indicating the strong influence of rearing conditions on muscle characteristics related to beef quality. However, a group of HSP genes, which explained about 40% of the variability in tenderness in the group of 25 young bulls slaughtered in year 1 (considered as the reference group, was

  13. Carcass and meat quality determination as a tool to promote local meat consumption in outermost regions of Europe

    DEFF Research Database (Denmark)

    Hernandez Castellano, Lorenzo E; Morales-delaNuez, Antonio; Moreno-Indias, Isabel

    2013-01-01

    of this study, therefore, was to evaluate local and imported carcasses and meat quality in order to promote the consumption of local breeds, using the Canary Islands (Spain) as a model for other subtropical outermost regions. For this study 20 half-carcasses from Palmera breed and 20 imported half...

  14. Predicting carcass cut yield by carcass weight and visual ...

    African Journals Online (AJOL)

    Strydom

    Predicting yields of high priced trimmed beef cuts by means of carcass weight and visual assessments ... E-mail: pstrydom@arc.agric.za ... The lack of consensus in the scientific literature about the effect of conformation or shape of the carcass ...

  15. Effect of breed (wool and hair and sex on the carcass quality of suckling lambs under intensive management

    Directory of Open Access Journals (Sweden)

    Ángeles Camacho

    2013-12-01

    Full Text Available Carcasses of twenty lambs (10 males and 10 females from the Canaria Hair breed (CHB and another twenty (10 males and 10 females from the Canaria breed (CB of 9.91±0.73 kg and 9.87±0.80 kg live weight, respectively, were studied. In the principal component (PC analysis, the projection of carcass measurement data in the first PC allowed for clearly distinguishing between CB and CHB. In the analysis of variance, breed effect was observed in the morphology of the carcass: CB lambs showed the longest carcasses and CHB lambs showed the widest carcasses. Due to their wider rump and shorter legs, CHB lambs presented a more compact leg index. The carcasses from Canaria lambs had the highest fat score, the heaviest shoulder and the highest total fat percentage. The carcasses from CHB lambs showed a higher lean percentage. The carcass yield, conformation, degree of fatness and tissue composition were similar in both sexes. However, significant differences in the commercial cut yield were observed: males showed heavier shoulders than females. The effect of sex on carcass quality is unimportant. The breeds are different in important characteristics for the market, such as fatness. This fact is of significant interest because it diversifies the offer and means that different markets can be satisfied.

  16. Influence of Skin Packaging on Raw Beef Quality: A Review

    Directory of Open Access Journals (Sweden)

    S. Stella

    2018-01-01

    Full Text Available A detailed revision of several aspects related to the application of skin packaging to raw beef was considered. Skin packaging, a relatively new technique derived from vacuum packaging, was developed with the aim of retailing small portions of fresh meat, minced meat, or meat preparations. Above all, the influence of this typology of packaging on the microbial population of raw meat was studied, with particular attention to total viable count, aerobic spoilage bacteria, anaerobic bacteria, Enterobacteriaceae, Brochothrix thermosphacta, and lactic acid bacteria. Moreover, the effect on acidification by LAB was also deepened. As colour is the main characteristic influencing purchase decisions at the point of sale, the effect of skin packaging on this parameter was evaluated for raw meat but also for cooked meat. Tenderness, juiciness, and the ability to hold liquid of raw meat when packed in skin conditions were also considered. Furthermore, odour and flavour were considered as sensorial parameters possibly affected by skin packaging. Finally, acceptability by consumer was also investigated. In the studies considered, results showed that skin packaging is advantageous in terms of maintenance of meat quality and for prolonging shelf-life, improving the stability of the products.

  17. Sequence variants in the bovine silent information regulator 6, their linkage and their associations with body measurements and carcass quality traits in Qinchuan cattle.

    Science.gov (United States)

    Gui, Linsheng; Jiang, Bijie; Zhang, Yaran; Zan, Linsen

    2015-03-15

    Silent information regulator 6 (SIRT6) belongs to the family of class III nicotinamide adenine dinucleotide (NAD)-dependent deacetylase and plays an essential role in DNA repair and metabolism. This study was conducted to detect potential polymorphisms of the bovine SIRT6 gene and explore their relationships with body measurement and carcass quality in Qinchuan cattle. Four sequence variants (SVs) were identified in intron 6, exon 7, exon 9, and 3' UTR, via sequencing technology conducted in 468 individual Qinchuan cattle. Eleven different haplotypes were identified, of which two major haplotypes had a frequency of 45.7% (-CACT-) and 14.8% (-CGTC-). Three SVs (SV2, SV3 and SV4) were significantly associated with some of the body measurements and carcass quality traits (P<0.05 or P<0.01), and the H2H7 (CC-GA-TT-TC) diplotype had better performance than other combinations. Our results suggest that some polymorphisms in SIRT6 are associated with production traits and may be used as candidates for marker-assisted selection (MAS) and management in beef cattle breeding programs. Copyright © 2015 Elsevier B.V. All rights reserved.

  18. Effects of Direct-fed Microbial and Pine Cone Extract on Carcass Traits and Meat Quality of Hanwoo (Korean Native Cattle

    Directory of Open Access Journals (Sweden)

    Muhlisin

    2016-05-01

    Full Text Available The carcass traits and meat quality of Hanwoo (Korean native cattle whose diets were supplemented with direct-fed microbial (DFM and pine cone extract (PCE were evaluated. Twenty head of Hanwoo steers were divided equally into four groups and for a period of 6 months were given different diets: One group was fed a basal diet as control (CON, the other three groups were fed a basal diet supplemented with DFM-1%, DFM+PCE-1% and DFM+PEC-3%, respectively. DFM+PCE3% diet resulted the lowest carcass quality grade. The loins of DFM-1% contained higher moisture and lower fat than did the loins from the CON group. The crude protein content of DFM+PCE-3% group was significantly higher than that of the other groups. The water holding capacity and Warner-Bratzler shear force of the DFM+PCE-1% and 3% groups were lower than those of the CON and DFM-1% groups. The DFM-1% and 3% groups contained lower saturated fatty acid, higher unsaturated fatty acid, mono-unsaturated fatty acid, and poly-unsaturated fatty acid than did CON and DFM+PCE 1% group. Moreover, the n6:n3 ratios of DFM-1% and DFM+PCE-1% and 3% groups were slightly lower than that of the CON group. Thus we concluded that DFM and PCE supplementation resulted healthier Hanwoo beef with lower fat content and n6:n3 ratio.

  19. Supplementation of beef cattle grazing Brachiariabrizantha during the dry and rainy seasons: performance and carcass ultrasound prediction

    Directory of Open Access Journals (Sweden)

    Geisi Loures Guerra

    2016-10-01

    Full Text Available The aim of this study was to evaluate the influence of genetic group, sex and level of protein-energy supplementation on the performance and carcass traitsultrasound prediction of weaned calves Nellore and crossbred animals ½ Nellore x ½ Aberdeen Angus. A completely randomized design in a factorial 2x2x2, were used, with two levels of protein-energy supplementation, two sex and two genetic groups. Fifty-six animals were used (28 Nellore and 28 crossbred ½ Nellore x ½ Aberdeen Angus, equally divided between males and females, maintained on grazing Brachiariabrizanthacv. Marandu and evaluated in three experimental periods: period 1 = protein-energy supplementation in the dry season; period 2 = protein-energy supplementation during the rainy season; period 3 = only mineral supplementation. In the dry season, they were supplemented with levels of 0.5 and 1% of body weight (BW and in the rainy season with 0 and 1% BW. Dry matter intake (kg day-1, % BW, g kgBW0.75-1 was estimated. In vivo ultrasound measurements of carcass were: loin eye area (LEA, fat thickness (FT and rump fat thickness (RFT. There was influence of genetic group and protein-energy supplementation levels on average daily gain (ADG of animals in period 1 and 2 (P < 0.05. Sex affected the ADG only in period 2, and the males had 754 gday-1 and females, 582 g day-1. There was no interaction of genetic group x sex x supplementation level. At the end of the experimental period (end of period 3, it was found that male animals and crossbred animals ½ Nellore x ½ Aberdeen Angus had higher ADG (716 and 748 g day-1, respectively. The values of dry matter intake (DMI were influenced by genetic group and sex, in all periods, verifying highest intake in crossbred animals ½ Nellore x ½ Aberdeen Angus, with better feed conversion for crossbred animals. Regarding ultrasound measurements taken on the carcass, the influence of sex on FT and RFT, it was observed, and the males showed higher

  20. Effects of acetic acid and hydrogen peroxide application during defeathering on the microbiological quality of broiler carcasses prior to evisceration.

    Science.gov (United States)

    Dickens, J A; Whittemore, A D

    1997-04-01

    The microbiological quality and skin appearance of New York dressed broiler carcasses were determined in two separate experiments after a water control, acetic acid, or H2O2 spray during defeathering. Broilers were picked up from a local processor and transported in coops to the pilot facility. In both experiments, commercial processing parameters were followed up to the defeathering step. After feather removal, the vents of all carcasses were blocked with a cotton plug to prevent contamination of the whole carcass rinse diluent with fecal material from the lower gut. The neck and feet were removed, and the carcasses were placed in individual plastic bags in preparation for a whole carcass rinse. Results showed a statistically significant reduction (P < 0.05) in the log10 total aerobic plate counts for carcasses treated with 1% acetic acid in comparison to the water control (log10 cfu counts = 3.93 and 4.53, respectively). No differences were observed in skin appearance due to the 1% acid treatment. The addition of 0.5, 1, or 1.5% H2O2 to spray waters had no effect on microbiological quality of the carcasses when compared to the water control (4.92, 5.01, 4.91, and 4.99 log10 counts, respectively). The skin of carcasses treated with hydrogen peroxide, regardless of the concentration was bleached and bloated.

  1. Expected and experienced quality as predictors of intention to purchase four new processsed beef products

    DEFF Research Database (Denmark)

    Saeed, Faiza; Grunert, Klaus G

    2014-01-01

    This paper explores consumers‟ perception of quality of new processed beef products and the role of expected and experienced quality in the formation of consumer‟s purchase intentions. Based on the Total Food Quality Model, a conceptual framework is developed that relates cue evaluation, expected...

  2. Effect of Novel Quick Freezing Techniques Combined with Different Thawing Processes on Beef Quality

    Science.gov (United States)

    Yoo, Seon-Mi; Han, Gui-Jung

    2014-01-01

    This study investigated the effect of various freezing and thawing techniques on the quality of beef. Meat samples were frozen using natural convection freezing (NF), individual quick freezing (IQF), or cryogenic freezing (CF) techniques, followed by natural convection thawing (NCT) or running water thawing (RT). The meat was frozen until the core temperature reached -12℃ and then stored at -24℃, followed by thawing until the temperature reached 5℃. Quality parameters, such as the pH, water binding properties, CIE color, shear force, and microstructure of the beef were elucidated. Although the freezing and thawing combinations did not cause remarkable changes in the quality parameters, rapid freezing, in the order of CF, IQF, and NF, was found to minimize the quality deterioration. In the case of thawing methods, NCT was better than RT and the meat quality was influence on the thawing temperature rather than the thawing rate. Although the microstructure of the frozen beef exhibited an excessive loss of integrity after the freezing and thawing, it did not cause any remarkable change in the beef quality. Taken together, these results demonstrate that CF and NCT form the best combination for beef processing; however, IQF and NCT may have practical applications in the frozen food industry. PMID:26761674

  3. Quality factors in beef, pork, and lamb cooked by microwaves.

    Science.gov (United States)

    Korschgen, B M; Baldwin, R E; Snider, S

    1976-12-01

    Three cooking treatments were applied to the longissimus muscle of beef and of pork and to deboned leg of lamb. Cooking treatments included: Intermittent energy application (3-min. cycle) with a microwave range operated at 220V and intermittent energy application (6-min. cycle) with a microwave range operated at 115V. Control roasts were cooked in a conventional gas oven (163+/-3 degrees C.). Cooking was adjusted so that roasts achieved an internal temperature of 70 degrees C. when cut for analyses. Cooking losses were significantly greater for microwave than for conventionally cooked beef. However, microwave cooking resulted in beef, pork, and lamb roasts with flavor of interior portions similar to those prepared conventionally. Flavor differences in samples from the edge of the slices of lamb and of pork and tenderness of lamb appeared to be related to cooking method. For these attributes, meat cooked conventionally was superior. In contrast, patterns in significant differences in tenderness and juiciness of beef and of pork were not consistent and were not related solely to method of cookery. Neither creatine nor creatinine was a good index of flavor of meat cooked by these methods. Aside from the time-saving aspect of microwave heating, there was no major advantage of one method of cooking over another. Thus, either high- or low- powered microwave equipment, operated at 2450 MHz, can be used satisfactorily for cooking tender cuts of beef, pork, and lamb.

  4. Effect of Repeated Freeze-Thaw Cycles on Beef Quality and Safety

    Science.gov (United States)

    Rahman, Mohammad Hafizur; Hossain, Mohammad Mujaffar; Rahman, Syed Mohammad Ehsanur; Hashem, Mohammad Abul

    2014-01-01

    The objectives of this study were to know the effect of repeated freeze-thaw cycles of beef on the sensory, physicochemical quality and microbiological assessment. The effects of three successive freeze-thaw cycles on beef forelimb were investigated comparing with unfrozen fresh beef for 75 d by keeping at −20±1℃. The freeze-thaw cycles were subjected to three thawing methods and carried out to know the best one. As the number of freeze-thaw cycles increased color and odor declined significantly before cook within the cycles and tenderness, overall acceptability also declined among the cycles after cook by thawing methods. The thawing loss increased and dripping loss decreased significantly (pcycles and then decreased. Cooking loss increased in cycle 1 and 3, but decreased in cycle 2. pH decreased significantly (pcycles. Moreover, drip loss, cooking loss and WHC were affected (pcycles. 2-Thiobarbituric acid (TBARS) value increased (pcycles and among the cycles by thawing methods. Total viable bacteria, total coliform and total yeast-mould count decreased significantly (pcycles in comparison to the initial count in repeated freeze-thaw cycles. As a result, repeated freeze-thaw cycles affected the sensory, physicochemical and microbiological qua- lity of beef, causing the deterioration of beef quality, but improved the microbiological quality. Although repeated freeze-thaw cycles did not affect much on beef quality and safety but it may be concluded that repeated freeze and thaw should be minimized in terms of beef color for commercial value and WHC and tenderness/juiciness for eating quality. PMID:26761286

  5. Carcass characteristics and meat quality of broilers fed with different levels of Saccharomyces cerevisiae fermentation product.

    Science.gov (United States)

    Aristides, L G A; Venancio, E J; Alfieri, A A; Otonel, R A A; Frank, W J; Oba, A

    2018-05-16

    Fermented products and components of Saccharomyces cerevisiae have been widely used in animal nutrition to promote the development and quality of broilers. This study aims to evaluate different levels of inclusion (0, 250, 750, 1,500 g/t) of S. cerevisiae fermentation product (SCFP) in broiler feed to gauge its effect on carcass characteristics and cuts beyond the quality of breast meat. For analyses of carcass yield, cuts, and meat quality, 16 broilers per treatment were slaughtered. The meat quality analyses were performed 24 h after slaughter and evaluated color, pH, water holding capacity, cooking loss, and shear force. Lipid oxidation was determined in frozen breast samples stored at -20°C for 45 d. The results indicate that different levels of inclusion of SCFP provided no changes in carcass yield, color, water holding capacity, cooking loss, and shear force; however, inclusion of 1,500 g/t of SCFP increased leg yield and reduced pH. The inclusion of 750 g/t of SCFP decreased the lipid oxidation of breast meat (P improve leg yield and the lipid oxidation of breast meat.

  6. Quality related principles of the South African beef classification

    African Journals Online (AJOL)

    ARC-IRENE

    relation to grading and classification systems of the world ... define or predict consumer satisfaction with a cooked meal for each cut of the carcass. Its success is based on a palatability assured critical control point (PACCP) approach to satisfy the consumer. However, MSA ...... Evaluation of the effect of cattle marketing.

  7. Effects of gestational maternal undernutrition on growth, carcass composition and meat quality of rabbit offspring.

    Science.gov (United States)

    Symeon, George K; Goliomytis, Michael; Bizelis, Iosif; Papadomichelakis, George; Pagonopoulou, Olga; Abas, Zafeiris; Deligeorgis, Stelios G; Chadio, Stella E

    2015-01-01

    An experiment was conducted in order to evaluate the effects of gestational undernutrition of rabbit does on growth, carcass composition and meat quality of the offsprings. Thirty primiparous non lactating rabbit does were artificially inseminated and randomly divided in three treatment groups: Control (C; fed to 100% of maintenance requirements throughout gestation, n = 10), early undernourished (EU; fed to 50% of maintenance requirements during days 7-19 of gestation, n = 10) and late undernourished (LU; fed to 50% of maintenance requirements during days 20-27 of gestation, n = 10). During the 4th week of the gestation period, LU does significantly lost weight compared to C and EU groups (Ptotal litter size (alive and stillborn kits) was not different among groups (10.7, 12.8 and 12.7 kits in C, EU and LU groups, respectively). Kit birth weight tended to be lower in the LU group. During fattening, body weight and feed intake were not different among offsprings of the three experimental groups. Moreover, the maternal undernutrition did not have any impact on carcass composition of the offsprings in terms of carcass parts and internal organs weights as well as meat quality of L. lumborum muscle (pH24, colour, water holding capacity and shear values) at slaughter (70 days of age). Therefore, it can be concluded that the gestational undernutrition of the mother does not have detrimental effects on the productive and quality traits of the offsprings.

  8. Growth rate, carcass characteristics and meat quality of growing lambs fed buckwheat or maize silage

    Directory of Open Access Journals (Sweden)

    Gurhan Keles

    2018-04-01

    Full Text Available Objective This study evaluated inclusion of buckwheat silage to the diet of growing lambs in terms of meat quality as compared to maize silage. Methods Buckwheat, rich in total phenols (TP, 33 g/kg dry matter [DM], was harvested at the end of the milk stage and ensiled in 40 kg plastic bags after wilting (294 g/kg silage DM. A total of 18 growing lambs (21.6±1.2 were individually fed isonitrogenous and isoenergetic total mixed rations (TMR for 75 d that either contained buckwheat or maize silage at DM proportions of 0.50. At the end of feeding trail all lambs were slaughtered to assess carcass characteristics and meat quality. Results Buckwheat silage increased (p0.05 on live weight gain and feed efficiency. Carcass weight, dressing percentage, meat pH, water holding capacity, cooking loss, shear force (kg/cm2, and total viable bacteria count of meat did not differ (p>0.05 between the treatments. However, TP content of meat increased (p<0.001 by feeding buckwheat TMR. Feeding buckwheat TMR also decreased (p<0.05 the b* values of meat. Conclusion The results provide that buckwheat silage is palatable and could successfully include TMR of growing lambs with no adverse effects on performance, carcass and meat quality. Additionally, feeding buckwheat silage to lambs offers increased TP in meat.

  9. Guinea pig for meat production: A systematic review of factors affecting the production, carcass and meat quality.

    Science.gov (United States)

    Sánchez-Macías, Davinia; Barba-Maggi, Lida; Morales-delaNuez, Antonio; Palmay-Paredes, Julio

    2018-09-01

    In developing countries, interest in guinea pig farming is growing exponentially because it provides a regular source of high quality animal protein for domestic consumption. Guinea pigs (Cavia porcellus) are prolific animals, grow and are capable of reproduction on a flexible diet, and are adaptable to a wide range of climates. This article mainly reviews findings on guinea pig meat production, including factors affecting raising guinea pigs, carcass and meat quality. We also present some studies that describe biological and pathologic effects on carcass component composition. During the last decades no standard procedure has been established for guinea pig carcass evaluation, which makes very difficult any comparison of results with other studies around the world. Herein we highlight a variety of factors that significantly affect carcass and meat quality. Some of these factors are production systems, environmental and genetic factors, management systems, the diet and health status, age, sex and reproductive management. Copyright © 2018 Elsevier Ltd. All rights reserved.

  10. Performance, carcass traits, meat quality and amino acid profile of different Japanese quails strains.

    Science.gov (United States)

    Nasr, Mohammed A F; Ali, El-Shimaa M R; Hussein, Mohamed A

    2017-12-01

    Poultry production is considered one of the prospective opportunities to accomplish sustainable and quick production of superior protein to challenge the growing mandate for animal protein. Therefore, this study was aimed to explore the difference on growth performance, carcass traits, meat quality and amino acid profile of different Japanese quails strains. A total of 480 quail chicks of four different plumage colors (120 of each white, golden, gray and brown) were collected after hatching. At 6 week of age, birds were stunned and decapitated to determine the physical meat quality, thiobarbituric acid reactive substances and amino acid profile. White quails had the highest weight of slaughter, carcass, dressing, carcass yield, liver, gizzard, heart and spleen (197.27 g, 169.27 g, 91%, 82%, 6.63 g, 6.53 g, 2.27 g and 0.40 g, respectively). Also, they had the highest Ph U , lightness, yellowness and water holding capacity with the lowest level of redness, cooking losses and thiobarbituric acid in pectoral (6.28, 46.40, 12,46, 22.17, 9.20, 19.21 and 0.44, respectively) and thigh muscles (6.37, 42.30, 11.51, 26.01, 10.12 and 0.93, respectively). Moreover, they possessed the highest level of all essential (11.68 and 10.16 g/100 g protein in pectoral and thigh muscles, respectively) and non essential amino acids (13.27 and 12.54 g/100 g protein in pectoral and thigh muscles, respectively). Therefore, the current study revealed that white quails had the heaviest body weight with the best carcass traits and meat quality.

  11. Carcass characteristics and meat quality of lambs that are fed diets with palm kernel cake.

    Science.gov (United States)

    da Conceição Dos Santos, Rozilda; Gomes, Daiany Iris; Alves, Kaliandra Souza; Mezzomo, Rafael; Oliveira, Luis Rennan Sampaio; Cutrim, Darley Oliveira; Sacramento, Samara Bianca Moraes; de Moura Lima, Elizanne; de Carvalho, Francisco Fernando Ramos

    2017-06-01

    The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake. Forty-five woolless castrated male Santa Inês crossbred sheep with an initial average body weight of 23.16±0.35 kg were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake in the proportions of 0.0%, 7.5%, 15.0%, 22.5%, and 30.0% with nine replications per treatment. After slaughter, the gastrointestinal tract was weighed when it was full, after which it was then emptied. The heart, liver, kidney, pancreas perirenal fat were also collected and weighed. The carcass was split into two identical longitudinal halves and weighed to determine the quantitative and qualitative characteristics. The empty body weight, carcass weight and yield, and fat thickness decreased linearly (pkernel inclusion in the diet. There was no difference (p>0.05) for the rib eye area of animals that were fed palm kernel cake. There was a reduction in the commercial cut weight (p0.05). The sarcomere length decreased linearly (pkernel cake was not observed in other meat quality variables. It is worth noting that the red staining intensity, indicated as A, had a tendency to decrease (p = 0.050). The inclusion of palm kernel cake up to 30% in the diet does not lead to changes in meat quality characteristics, except for sarcomere length. Nevertheless, carcass quantitative characteristics decrease with the use of palm kernel cake.

  12. PERFORMANCE, CARCASS YIELD AND LITTER QUALITY OF BROILERS RAISED ON LITTERS TREATED WITH MICRO-ORGANISMS

    Directory of Open Access Journals (Sweden)

    Dayane Prado da Cruz

    2013-03-01

    Full Text Available The present paper aimed at evaluating the effect of adding beneficial micro-organisms to the litters on litter quality, performance and carcass yield for broilers. A total of 240 one-day chicks were used, and randomly distributed in blocks with four treatments and four replications. The following treatments were carried out in the housing: Treatment 1 – Control with weekly spraying of water on the litters; Treatment 2 – Litter treated with a mixture of inoculated and fermented meal by micro-organisms and weekly spraying of water; Treatment 3 – Litter treated by weekly spraying of micro-organisms; Treatment 4 – Litter treated with the same mixture of meals from treatment two and weekly spraying of micro-organisms. Performance was evaluated by the feed consumption, weight gain, feed conversion, viability and carcass, breast and leg yield. From litter samples, pH, dry matter, ashes and nitrogen were evaluated. No differences were found among the treatments. In the conditions the animals were raised, it can be concluded that the treatment on the litter does not affect performance, carcass yield and quality of the litter for broilers.

  13. Carcass Characteristics and Meat Quality of Swamp Buffaloes (Bubalus bubalis) Fattened at Different Feeding Intensities.

    Science.gov (United States)

    Lambertz, C; Panprasert, P; Holtz, W; Moors, E; Jaturasitha, S; Wicke, M; Gauly, M

    2014-04-01

    Twenty-four male 1-year old swamp buffaloes (Bubalus bubalis) were randomly allocated to 4 groups. One group grazed on guinea grass (GG) and another on guinea grass and the legume Stylosanthes guianensis (GL). The other two groups were kept in pens and fed freshly cut guinea grass and concentrate at an amount of 1.5% (GC1.5) and 2.0% (GC2.0) of body weight, respectively. The effect of the different feeding intensities on carcass characteristics and meat quality were assessed. The mean body weight at slaughter was 398 (±16) kg. Average daily gain was higher in concentrate-supplemented groups (570 and 540 g/d in GC1.5 and GC2.0, respectively) when compared to GG (316 g/d) and GL (354 g/d) (pbuffaloes. Results of the present study showed that the supplementation of pasture with concentrate enhances the growth and carcass characteristics of swamp buffaloes expressed in superior dressing percentage, better muscling, and redder meat with a higher content of protein and fat, whereas animals grazing only on pasture had a more favorable fatty acid profile and water holding capacity. In conclusion, the supplementation of concentrate at a rate of about 1.5% of body weight is recommended to improve the performance and carcass quality of buffaloes.

  14. Carcass and Meat Quality Traits in an Embden×Toulouse Goose Cross Raised in Organic

    Directory of Open Access Journals (Sweden)

    M. Solé

    2016-06-01

    Full Text Available This study assessed the influence of genetic type (Embden-Anser anser, EE; Toulouse-Anser anser, TT and F1 cross, ET for meat characteristics (carcass, meat quality and fatty acid (FA profiles, of domestic geese “Anser anser domesticus” raised in dehesa as an alternative, organic feeding system. Carcass and breast muscle weight (p<0.01 were greater for the ET group at the same live weight. None of the groups showed differences in the production of fatty liver with this type of feeding. Higher values were found for maximum Warner–Bratzler shear force (between 7.62 and 8.87 kg/cm2, which implies the improvement of this parameter. High levels of oleic FAs were obtained, especially for the TT group. The polyunsaturated/saturated FA ratio was highest for the ET group (p<0.001, reflecting the optimum nutritional values as a component of a healthy consumer diet.

  15. Effect of hot carcass weight on loin, ham, and belly quality from pigs sourced from a commercial processing facility,.

    Science.gov (United States)

    Harsh, B N; Arkfeld, E K; Mohrhauser, D A; King, D A; Wheeler, T L; Dilger, A C; Shackelford, S D; Boler, D D

    2017-11-01

    The objective was to determine the predictive abilities of HCW for loin, ham, and belly quality of 7,684 pigs with carcass weights ranging from 53.2 to 129.6 kg. Carcass composition, subjective loin quality, and ham face color were targeted on all carcasses, whereas in-plant instrumental loin color and belly quality were assessed on 52.0 and 47.5% of carcasses, respectively. Loin chop slice shear force (SSF), cured ham quality, and adipose iodine value (IV) were evaluated on at least 10% of the population. The slope of regression lines and coefficients of determination between HCW and quality traits were computed using PROC REG of SAS and considered significant at ≤ 0.05. As HCW increased, boneless loins became darker and redder, evidenced by lower L* (β = -0.0243, color score (β = 0.0024, ham face color ( ham face L* values and 0.47% of the variability in a* values. Heavier carcasses produced thicker and firmer bellies, with HCW accounting for 37.81% of the variability in belly thickness (β = 0.0272, ham quality explained by HCW was poor (≤5.60%), suggesting that HCW is a poor predictor of the primal quality of pigs within this weight range. Nonetheless, HCW was a moderate predictor of belly quality traits. The findings of this study suggest that increasing HCW did not compromise loin, ham, or belly quality attributes.

  16. The interactive effects of transportation and lairage time on welfare indicators, carcass and meat quality traits in slaughter pigs

    Science.gov (United States)

    Čobanović, N.; Vasilev, D.; Dimitrijević, M.; Teodorović, V.; Parunović, N.; Betić, N.; Karabasil, N.

    2017-09-01

    This study assessed the effects of transportation and lairage time and their interaction on welfare, carcass and meat quality traits in slaughter pigs under commercial conditions. The study was conducted on 120 pigs with a live weight of approximately 115 kg and about six months old. A complete blood picture was measured in pigs to assess pre-slaughter stress. Also, nine different carcass quality parameters including live weight, hot and cold carcass weights, cooling loss, dressing percentage, backfat thickness, meatiness and skin lesions score were measured. The pH and temperature measurements were performed 45 minutes post-mortem. The results showed that short transportation time and slaughtering without lairaging and long transportation time and overnight lairaging negatively influenced the hematological parameters, which meant that the animal welfare was seriously compromised under these pre-slaughter conditions. Long transportation time and overnight lairaging reduced live and carcass weights and increased the incidence of skin lesions on the carcass and DFD pork. In addition, short transportation time and slaughtering without lairaging caused a significant deterioration in pork quality. It can be concluded that, from the standpoint of animal welfare, carcass and meat quality, the above-mentioned pre-slaughter conditions are not recommended to the farmers and/or pork producers.

  17. Genetic and Phenotypic Correlations between Performance Traits with Meat Quality and Carcass Characteristics in Commercial Crossbred Pigs

    Science.gov (United States)

    Miar, Younes; Plastow, Graham; Bruce, Heather; Moore, Stephen; Manafiazar, Ghader; Kemp, Robert; Charagu, Patrick; Huisman, Abe; van Haandel, Benny; Zhang, Chunyan; McKay, Robert; Wang, Zhiquan

    2014-01-01

    Genetic correlations between performance traits with meat quality and carcass traits were estimated on 6,408 commercial crossbred pigs with performance traits recorded in production systems with 2,100 of them having meat quality and carcass measurements. Significant fixed effects (company, sex and batch), covariates (birth weight, cold carcass weight, and age), random effects (additive, litter and maternal) were fitted in the statistical models. A series of pairwise bivariate analyses were implemented in ASREML to estimate heritability, phenotypic, and genetic correlations between performance traits (n = 9) with meat quality (n = 25) and carcass (n = 19) traits. The animals had a pedigree compromised of 9,439 animals over 15 generations. Performance traits had low-to-moderate heritabilities (±SE), ranged from 0.07±0.13 to 0.45±0.07 for weaning weight, and ultrasound backfat depth, respectively. Genetic correlations between performance and carcass traits were moderate to high. The results indicate that: (a) selection for birth weight may increase drip loss, lightness of longissimus dorsi, and gluteus medius muscles but may reduce fat depth; (b) selection for nursery weight can be valuable for increasing both quantity and quality traits; (c) selection for increased daily gain may increase the carcass weight and most of the primal cuts. These findings suggest that deterioration of pork quality may have occurred over many generations through the selection for less backfat thickness, and feed efficiency, but selection for growth had no adverse effects on pork quality. Low-to-moderate heritabilities for performance traits indicate that they could be improved using traditional selection or genomic selection. The estimated genetic parameters for performance, carcass and meat quality traits may be incorporated into the breeding programs that emphasize product quality in these Canadian swine populations. PMID:25350845

  18. Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks.

    Science.gov (United States)

    Behrends, J M; Goodson, K J; Koohmaraie, M; Shackelford, S D; Wheeler, T L; Morgan, W W; Reagan, J O; Gwartney, B L; Wise, J W; Savell, J W

    2005-03-01

    An in-home beef study evaluated consumer ratings of top round steaks (semimembranosus) as influenced by USDA quality grade (top Choice or high Select), city (Chicago or Philadelphia), consumer segment (beef loyalists = heavy consumers of beef; budget rotators = cost-driven and split meat consumption between beef and chicken; and variety rotators = higher incomes and education and split meat consumption among beef, poultry, and other foods), degree of doneness, cooking method, and marination. Consumers evaluated each steak for overall like, tenderness, juiciness, flavor like, and flavor amount using 10-point scales (1 = dislike extremely, not at all tender, not at all juicy, dislike extremely, and none at all to 10 = like extremely, extremely tender, extremely juicy, like extremely, and an extreme amount of flavor, respectively). Quality grade affected several consumer sensory traits, with top Choice receiving higher (P Consumers in Chicago rated steaks cooked "medium and less" higher for overall like, tenderness, juiciness, flavor like, and flavor amount than those in Philadelphia (city x degree of doneness; P customers in Philadelphia received among the highest scores for overall like, tenderness, juiciness, flavor like, and flavor amount compared with any cooking method used by customers in Chicago (cooking method x city; P customers' satisfaction with top round steaks, and was the sensory trait most highly correlated to overall like, followed by tenderness, flavor amount, and juiciness. Preparation of top round steaks was crucial in consumers' likes and dislikes, and by improving flavor, higher consumer satisfaction may be achieved.

  19. Quality of Italian Istrian Milk lamb meat. Influence of carcass weight and feeding system

    Directory of Open Access Journals (Sweden)

    Drago Kompan

    2010-01-01

    Full Text Available The Istrian Milk sheep is an endangered breed of the Pramenka group raised in the North-Adriatic Karst region. Carcass and meat characteristics of 46 suckling, 6- to 14- week-old intact male light lambs from two feeding systems were analysed. Thirty-two lambs were raised in a flock fed only with forage (hay supplied in stall during winter or fresh herbage directly grazed during the other seasons. The lambs had free access to the forage supplied to their dams (feeding sys- tem: milk and forage; MF. The other fourteen suckling ovine were grown on a farm with a feeding system incorporat- ing a concentrated supply of the forage base. The lambs were stabled and creep fed on a concentrate (20% CP at a daily rate of 100 g/head, in addition to the suckled milk (feeding system: milk and concentrate; MC. The carcasses were divid- ed into three categories of weight, following the Community scale of light lambs classification: A (lesser than or equal to 7 kg, n=17, B (7.1-10 kg, n=15 and C (10.1-13 kg, n=14. The frequency of 1st quality carcasses increased with carcass weight, reaching 100% in category C. On average, 72% of the carcasses were scored as 1st quality, without significant differences between feeding systems. The lightness of lamb meat from A carcasses was higher than that from the heaviest ones. Cooking losses showed a pattern opposite to that of pH (mean 5.44; SE 0.058, increasing where pH decreased (cate- gories A and B and concentrate-fed lambs. Shear force values were significantly affected by factors linked to the feed- ing system; in fact, MC lambs provided more tender meat than MF ones (32.6 vs 46.6 N. As carcass weight increased, moisture concentration decreased steadily (from 77.8% to 75.5%, while lipid content increased progressively (from 1.58% to 3.14%. In agreement with these patterns, the contribution of individual fatty acids (FA to muscle weight gen- erally increased with carcass weight. A similar trend was observed for the

  20. Effect of ageing time on suckling lamb meat quality resulting from different carcass chilling regimes.

    Science.gov (United States)

    Vieira, C; Fernández, A M

    2014-02-01

    The effect of ageing on suckling lamb carcasses subjected to three chilling treatments was studied: Conventional (2 °C for 24h), ultra-fast (-20 °C for 3.5h then 2 °C until 24h post mortem) and slow chilling (12 °C for 7h then 2 °C until 24h post mortem) treatments. Meat quality measurements were carried out in carcasses at 24h post mortem and also after 5 days of ageing. Carcass chilling losses were not affected by a chilling regime. Aged meat showed higher cooking losses than non-aged meat (p<0.05). Sarcomere length of ultra-fast t was shorter (p<0.05) than conventional and conventional was shorter than slow chilling treatment (p<0.05), at 24h and after 5 days of ageing. Conventional and ultra-fast chilling treatments resulted in higher shear force values at 24h post mortem (p<0.05) compared to slow treatment. All treatments improved sensory scores with ageing (p<0.05), but ultra-fast chilling treatment did not attain higher values as the other two treatments. © 2013.

  1. Camel meat quality in the slaughterhouse of Ouargla in Algeria. II. Bacterial surface contamination of carcasses

    Directory of Open Access Journals (Sweden)

    A. Benaissa

    2015-10-01

    Full Text Available To assess the microbiological quality of camel meat in the slaughterhouse of Ouargla District in Algeria, the bacterial surface contamination of 60 camel carcasses was investigated. Within an hour after slaughter, swabs were used to collect samples on three sites (thigh, flank and shoulder, just after skinning and before postmortem inspection. Germ rates varied depending on the carcasses and sampling sites. The predominant flora was the total aerobic mesophilic flora, whose contamination level was 2.8  log CFU/cm2 (i.e. 25% of the flora count, followed by enterobacteria with 2.4 log CFU/cm2 (21%, total coliforms with 2.2 log CFU/cm2 (20%, fecal coliforms with 2.0  log CFU/cm2 (18%, and staphylococci with 1.8 log CFU/cm2 (16%. Salmonella and Escherichia coli were detected on all the sampled sites of the carcasses. The camel meat of Ouargla slaughterhouse showed a high level of contamination by pathogenic bacteria (salmonellae and staphylococci. A high fecal contamination (E. coli was also present. Good hygiene practices need to be implemented at slaughter to reduce contaminations.

  2. Estimation of Relative Economic Weights of Hanwoo Carcass Traits Based on Carcass Market Price

    Science.gov (United States)

    Choy, Yun Ho; Park, Byoung Ho; Choi, Tae Jung; Choi, Jae Gwan; Cho, Kwang Hyun; Lee, Seung Soo; Choi, You Lim; Koh, Kyung Chul; Kim, Hyo Sun

    2012-01-01

    The objective of this study was to estimate economic weights of Hanwoo carcass traits that can be used to build economic selection indexes for selection of seedstocks. Data from carcass measures for determining beef yield and quality grades were collected and provided by the Korean Institute for Animal Products Quality Evaluation (KAPE). Out of 1,556,971 records, 476,430 records collected from 13 abattoirs from 2008 to 2010 after deletion of outlying observations were used to estimate relative economic weights of bid price per kg carcass weight on cold carcass weight (CW), eye muscle area (EMA), backfat thickness (BF) and marbling score (MS) and the phenotypic relationships among component traits. Price of carcass tended to increase linearly as yield grades or quality grades, in marginal or in combination, increased. Partial regression coefficients for MS, EMA, BF, and for CW in original scales were +948.5 won/score, +27.3 won/cm2, −95.2 won/mm and +7.3 won/kg when all three sex categories were taken into account. Among four grade determining traits, relative economic weight of MS was the greatest. Variations in partial regression coefficients by sex categories were great but the trends in relative weights for each carcass measures were similar. Relative economic weights of four traits in integer values when standardized measures were fit into covariance model were +4:+1:−1:+1 for MS:EMA:BF:CW. Further research is required to account for the cost of production per unit carcass weight or per unit production under different economic situations. PMID:25049531

  3. Beef quality traits of Nellore, F1 Simmental × Nellore and F1 Angus × Nellore steers fed at the maintenance level or ad libitum with two concentrate levels in the diet

    Directory of Open Access Journals (Sweden)

    Ivanna Moraes de Oliveira

    2011-12-01

    Full Text Available This trial was conducted to evaluate some beef quality attributes of Nellore, F1 Simmental × Nellore and F1 Angus × Nellore steers finished on feedlot. The effects of feeding regime and genetic group on shear force, thawing losses, cooking (leak + evaporation losses, total losses and muscle fiber type, as well as carcass pH and temperature during 24 h of chilling were evaluated. There was a genetic group effect on shear force, where the beef from F1 Simmental × Nellore and F1 Angus × Nellore animals had lower values than Nellore animals. Beef of the animals fed the diets with 1% and 2% of body weight on concentrated lost more liquid than the meat of the animals fed at maintenance during thawing and when considering total losses. During cooking there was a difference among the feeding regimes for drip losses which were greater on the animals fed the diet of 1% of body weight on concentrate, followed by the 2% diet and, finally, by the animals fed at maintenance. The muscle of the Nellore steers had larger proportion of intermediate fibers and lower proportion of oxidative fibers than the crossbred animals. The proportion of glycolytic fibers was not influenced by genetic group. The Nellore animals had larger proportion of fibers of fast contraction and smaller proportion of fibers of slow contraction when compared with the crossbred animals. Feeding regime did not influence the proportion of muscular fibers or shear force. Nellore cattle produce tougher beef than crossbred Simmental × Nellore or Angus × Nellore, although all of them have the potential to produce an acceptable beef when slaughtered at young age. Feed restriction up to 90 days is not enough to cause modification on muscle fiber frequencies, then not affecting beef quality.

  4. Quality properties of pre- and post-rigor beef muscle after interventions with high frequency ultrasound.

    Science.gov (United States)

    Sikes, Anita L; Mawson, Raymond; Stark, Janet; Warner, Robyn

    2014-11-01

    The delivery of a consistent quality product to the consumer is vitally important for the food industry. The aim of this study was to investigate the potential for using high frequency ultrasound applied to pre- and post-rigor beef muscle on the metabolism and subsequent quality. High frequency ultrasound (600kHz at 48kPa and 65kPa acoustic pressure) applied to post-rigor beef striploin steaks resulted in no significant effect on the texture (peak force value) of cooked steaks as measured by a Tenderometer. There was no added benefit of ultrasound treatment above that of the normal ageing process after ageing of the steaks for 7days at 4°C. Ultrasound treatment of post-rigor beef steaks resulted in a darkening of fresh steaks but after ageing for 7days at 4°C, the ultrasound-treated steaks were similar in colour to that of the aged, untreated steaks. High frequency ultrasound (2MHz at 48kPa acoustic pressure) applied to pre-rigor beef neck muscle had no effect on the pH, but the calculated exhaustion factor suggested that there was some effect on metabolism and actin-myosin interaction. However, the resultant texture of cooked, ultrasound-treated muscle was lower in tenderness compared to the control sample. After ageing for 3weeks at 0°C, the ultrasound-treated samples had the same peak force value as the control. High frequency ultrasound had no significant effect on the colour parameters of pre-rigor beef neck muscle. This proof-of-concept study showed no effect of ultrasound on quality but did indicate that the application of high frequency ultrasound to pre-rigor beef muscle shows potential for modifying ATP turnover and further investigation is warranted. Crown Copyright © 2014. Published by Elsevier B.V. All rights reserved.

  5. Rain water quality of a cistern used for pigs and beef cattle

    Directory of Open Access Journals (Sweden)

    Antônio Lourenço Guidoni

    2012-04-01

    Full Text Available Santa Catarina State has encouraged the use of cisterns as a technology to offer water in quantity and quality to livestock. The region is characterized by severe droughts in the summer months. The aims of the study were: to monitor physical, chemical and microbiological rain water quality parameters of a cistern; to evaluate if water had quality for pigs and beef cattle water consumption. Concentrations of nitrate, nitrite and ammonia were in accordance with the standards for animal consumption. E. coli was present in some samples. The rainfall and speed of wind influenced the concentrations of nitrogen. Investigations of the relations between these environmental parameters and water quality must be conducted to avoid agricultural and livestock emission sources to have a negative impact on water quality. The water stored in the cistern showed satisfactory quality for use of pigs and beef cattle drinking. This gives support to the utilization of this technology to improve the water use efficiency for livestock.

  6. A supply chain model to improve the beef quality distribution using investment analysis: A case study

    Science.gov (United States)

    Lupita, Alessandra; Rangkuti, Sabrina Heriza; Sutopo, Wahyudi; Hisjam, Muh.

    2017-11-01

    There are significant differences related to the quality and price of the beef commodity in traditional market and modern market in Indonesia. Those are caused by very different treatments of the commodity. The different treatments are in the slaughter lines, the transportation from the abattoir to the outlet, the display system, and the control system. If the problem is not solved by the Government, the gap will result a great loss of the consumer regarding to the quality and sustainability of traditional traders business because of the declining interest in purchasing beef in the traditional markets. This article aims to improve the quality of beef in traditional markets. This study proposed A Supply Chain Model that involves the schemes of investment and government incentive for improving the distribution system. The supply chain model is can be formulated using the Mix Integer Linear Programming (MILP) and solved using the IBM®ILOG®CPLEX software. The results show that the proposed model can be used to determine the priority of programs for improving the quality and sustainability business of traditional beef merchants. By using the models, The Government can make a decision to consider incentives for improving the condition.

  7. Performance and carcass quality of broiler chickens fed diet containing pineapple waste meal fermented by “ragi tape”

    Science.gov (United States)

    Mandey, J. S.; Tulung, B.; Leke, J. R.; Sondakh, B. F. J.

    2018-01-01

    The study was conducted to determine the effect of pineapple waste meal fermented by “ragi tape” (FPW) in diets on the performance and carcass quality of broilers. The “ragi tape” was a traditional commercial product of yeast. Five dietary treatments containing 0, 5, 10, 15 and 20% levels of FPW with four replicates were fed to 250 broiler chickens for 42 days in a completely randomized design. Feed and water were provided ad libitum. The variables were performance parameters and carcass quality. Results showed that the performance in finisher, carcass percentage and abdominal fat percentage were significantly affected by dietary treatments. Carcass percentage and abdominal fat percentage were significantly decrease in the proportion of 20% of FPW. However, the carcass percentage in treatments R0 - R4 were still in a good category. The higher the levels of FPW the lower the abdominal fat percentage signed that FPW treatments up to 20% resulted good category of broiler carcass. Income over feed cost and broiler cost analysis in 20% FPW treatment obtained the highest income and the lowest was 0% FPW treatment. It can be concluded that FPW can be fed to broiler chickens at up to 20% level.

  8. Effects of encapsulated nitrate on growth performance, carcass characteristics, nitrate residues in tissues, and enteric methane emissions in beef steers: Finishing phase.

    Science.gov (United States)

    Lee, C; Araujo, R C; Koenig, K M; Beauchemin, K A

    2017-08-01

    A finishing feedlot study was conducted with beef steers to determine effects of encapsulated nitrate (EN) on growth performance, carcass characteristics, methane production, and nitrate (NO) residues in tissues. The 132 crossbred steers were backgrounded in a feedlot for 91 d and transitioned for 28 days to the high-concentrate diets evaluated in the present study, maintaining the treatment and pen assignments designated at the start of the backgrounding period. The steers were initially assigned to 22 pens (6 animals per pen) in a randomized complete block design with BW (18 pens) and animals designated for methane measurement (4 pens) as blocking factors. Five animals in each pen designated for methane measurement (total of 20 animals) were monitored for methane emissions in respiratory chambers twice during the experiment. Pens received 3 dietary treatments (7 pens each): Control, a finishing diet supplemented with urea; 1.25% EN, control diet supplemented with 1.25% encapsulated NO in dietary DM that partially replaced urea; and 2.5% EN, control diet supplemented with 2.5% EN (DM basis) fully replacing urea. The final pen designated only for methane measurement received a fourth dietary treatment, 2.3% UEN, the control diet supplemented with unencapsulated NO (UEN) fully replacing urea. The cattle weighed 449 ± SD 32 kg at the start of the 150-d finishing period. The 2.5% EN diet decreased ( methane production (g/d) and yield (g/kg DMI) were observed among treatments. Inclusion of EN in the diets increased ( ≤ 0.03) sorting in favor of large and medium particles and against small and fine particles. Plasma NO and NO concentrations were elevated ( < 0.01) with EN in a dose-response manner, but total blood methemoglobin levels for all treatments were low, below the detection limit. Feeding EN increased ( < 0.01) NO concentrations of samples from muscle, fat, liver, and kidney; NO concentrations of these tissues were similar between 1.25% EN and 2.3% UEN. In

  9. Effects of gestational maternal undernutrition on growth, carcass composition and meat quality of rabbit offspring.

    Directory of Open Access Journals (Sweden)

    George K Symeon

    Full Text Available An experiment was conducted in order to evaluate the effects of gestational undernutrition of rabbit does on growth, carcass composition and meat quality of the offsprings. Thirty primiparous non lactating rabbit does were artificially inseminated and randomly divided in three treatment groups: Control (C; fed to 100% of maintenance requirements throughout gestation, n = 10, early undernourished (EU; fed to 50% of maintenance requirements during days 7-19 of gestation, n = 10 and late undernourished (LU; fed to 50% of maintenance requirements during days 20-27 of gestation, n = 10. During the 4th week of the gestation period, LU does significantly lost weight compared to C and EU groups (P<0.05. At kindling, C does produced litters with higher proportions of stillborn kits (P<0.05 while the total litter size (alive and stillborn kits was not different among groups (10.7, 12.8 and 12.7 kits in C, EU and LU groups, respectively. Kit birth weight tended to be lower in the LU group. During fattening, body weight and feed intake were not different among offsprings of the three experimental groups. Moreover, the maternal undernutrition did not have any impact on carcass composition of the offsprings in terms of carcass parts and internal organs weights as well as meat quality of L. lumborum muscle (pH24, colour, water holding capacity and shear values at slaughter (70 days of age. Therefore, it can be concluded that the gestational undernutrition of the mother does not have detrimental effects on the productive and quality traits of the offsprings.

  10. Effect of feeding spent coffee grounds on the feedlot performance and carcass quality of fattening pigs

    Energy Technology Data Exchange (ETDEWEB)

    Sikka, S S; Chawla, J S

    1986-01-01

    Twelve fattening pigs of large white Yorkshire breed, divided into three equal groups, were fed isonitrogenous concentrate mixture containing 0, 10 and 15% spent coffee grounds (SCG) for 70 days. The crude fibre and ether extract content increased while that of nitrogen-free extract decreased with the increase in the level of SCG. The daily live weight gain and the feed conversion efficiency were depressed significantly at a 15% level of SCG. However, the inclusion of SCG in the rations did not have any adverse effect on carcass quality. It was concluded that SCG at 10% can be included in the ration of pigs safely without affecting their health. 10 references.

  11. Performance, carcass yield and litter quality of broilers raised on litters treated with micro-organisms

    OpenAIRE

    Cruz,Dayane Prado da; Otutumi,Luciana Kazue; Piau Júnior,Ranulfo; Cervantes,Rodrigo Panucci; Mezalira,Taniara Suelen; Gerônimo,Edson

    2013-01-01

    The present paper aimed at evaluating the effect of adding beneficial micro-organisms to the litters on litter quality, performance and carcass yield for broilers. A total of 240 one-day chicks were used, and randomly distributed in blocks with four treatments and four replications. The following treatments were carried out in the housing: Treatment 1 – Control with weekly spraying of water on the litters; Treatment 2 – Litter treated with a mixture of inoculated and fermented meal by micro-o...

  12. Nutrigenomics and Beef Quality: A Review about Lipogenesis

    Directory of Open Access Journals (Sweden)

    Marcio M. Ladeira

    2016-06-01

    Full Text Available The objective of the present review is to discuss the results of published studies that show how nutrition affects the expression of genes involved in lipid metabolism and how diet manipulation might change marbling and composition of fat in beef. Several key points in the synthesis of fat in cattle take place at the molecular level, and the association of nutritional factors with the modulation of this metabolism is one of the recent targets of nutrigenomic research. Within this context, special attention has been paid to the study of nuclear receptors associated with fatty acid metabolism. Among the transcription factors involved in lipid metabolism, the peroxisome proliferator-activated receptors (PPARs and sterol regulatory element-binding proteins (SREBPs stand out. The mRNA synthesis of these transcription factors is regulated by nutrients, and their metabolic action might be potentiated by diet components and change lipogenesis in muscle. Among the options for dietary manipulation with the objective to modulate lipogenesis, the use of different sources of polyunsaturated fatty acids, starch concentrations, forage ratios and vitamins stand out. Therefore, special care must be exercised in feedlot feed management, mainly when the goal is to produce high marbling beef.

  13. Comparison of the effects of gamma ray and e-beam irradiation on the quality of minced beef during storage

    International Nuclear Information System (INIS)

    Park, Jae Nam; Han, In Jun; Kim, Wang Geun; Song, Beom Seok; Kim, Jae Hun; Choi, Jong Il; Yoon, Yo Han; Byun, Myung Woo; Hwang, Han Joon; Lee, Ju Woon; Park, Jin Gyu

    2009-01-01

    This study was conducted to compare the microbiological and physicochemical qualities of minced beef irradiated with gamma ray of e-beam at the absorbed doses from 5 to 20 kGy. The total bacterial counts of minced beef were decreased depending upon the irradiation doses, but sterilizing effect of gamma irradiation was higher than that of e-beam irradiation. The contents of malondialdegyde of minced beef were increased depending upon irradiation doses as well as storage periods (p< 0.05). Volatile basic nitrogen in minced beef was constantly increased during storage, but the increasing rate were retarded by irradiation. The hunter's color values(L*, a* and b*) of gamma or e-beam irradiated minced beef were decreased as irradiation dose increasing. Meanwhile, the quality changes of gamma irradiated samples were faster than e-beam irradiated samples

  14. Mapping carcass and meat quality QTL on Sus Scrofa chromosome 2 in commercial finishing pigs

    Directory of Open Access Journals (Sweden)

    van Kampen Tony A

    2009-01-01

    Full Text Available Abstract Quantitative trait loci (QTL affecting carcass and meat quality located on SSC2 were identified using variance component methods. A large number of traits involved in meat and carcass quality was detected in a commercial crossbred population: 1855 pigs sired by 17 boars from a synthetic line, which where homozygous (A/A for IGF2. Using combined linkage and linkage disequilibrium mapping (LDLA, several QTL significantly affecting loin muscle mass, ham weight and ham muscles (outer ham and knuckle ham and meat quality traits, such as Minolta-L* and -b*, ultimate pH and Japanese colour score were detected. These results agreed well with previous QTL-studies involving SSC2. Since our study is carried out on crossbreds, different QTL may be segregating in the parental lines. To address this question, we compared models with a single QTL-variance component with models allowing for separate sire and dam QTL-variance components. The same QTL were identified using a single QTL variance component model compared to a model allowing for separate variances with minor differences with respect to QTL location. However, the variance component method made it possible to detect QTL segregating in the paternal line (e.g. HAMB, the maternal lines (e.g. Ham or in both (e.g. pHu. Combining association and linkage information among haplotypes improved slightly the significance of the QTL compared to an analysis using linkage information only.

  15. Carcass treatments for improved meat quality (In Swedish with Summary in English

    Directory of Open Access Journals (Sweden)

    Eva Wiklund

    2005-04-01

    Full Text Available Meat quality is a term that includes many different aspects like e.g. safety, ethics, nutrition, taste and functionality. What is regarded as most important is mainly related to where a person is placed in the chain from production to consumption. Along this chain are also many factors that influence the quality of meat. By measuring the pH value of meat it is possible to get good information about shelf life, tenderness, colour and water-holding capacity. Meat pH also gives an indication to whether the animals have been exposed to stress prior to slaughter or not. Good pastures and supplementary feeding using grain-based feed mixtures have been demonstrated to increase the energy stores in the animals' muscles and therefore have a positive effect on pH values in venison. What the animals had been eating prior to slaughter also affected the fat composition and meat flavour. Meat from animals grazing pasture had more polyunsaturated fatty acids and a "wild" flavour compared with meat from animals fed grain-based pellets. It is possible to change the fat composition in a commercial grain-based feed mixture, without altering the protein or energy content, so that the fat composition mimic that of a natural pasture. Pelvic suspension of a carcass will stretch the muscles in valuable cuts and improve the tenderness of the meat. In fallow deer carcasses the tenderness was improved in several meat cuts and in addition the water-holding capacity of the meat increased after pelvic suspension. Electrical stimulation of the carcass quickly empties the energy stores in the muscles and accelerates the onset of rigor mortis. In red deer venison electrical stimulation accelerated the rate of meat tenderisation, but this benefit was lost after approx. 3 weeks of ageing (-1.5 °C. A study from Alaska demonstrated no effects of electrical stimulation of reindeer carcasses on meat tenderness or water-holding capacity. We recommend further studies of pelvic

  16. What's in a steak? A cross-cultural study on the quality perception of beef

    DEFF Research Database (Denmark)

    Grunert, Klaus G.

    With the Total Food Quality Model as point of departure, a study is described which analyses how consumers evaluate the quality of beef in a purchase situation in four European countries: France, Germany, Spain, and the United Kingdom. The study consisted of a series of focus groups...... and of an extended form of conjoint analysis which allows an estimation of means-end structures. Tradition and security, variation, atmosphere and social life, health, acceptance from family/children/guests, nutrition, demonstration of cooking abilities, and status are the most important purchasing motives in all...... four countries. The most important quality aspects of beef are that it tastes good, is tender, juicy, fresh, lean, healthy and nutritious. Purchasing motives as well as quality aspects are uni-dimensional in Germany, Spain, and the UK, while they are multi-dimensional in France. Place of purchase...

  17. The MAGTAG-system and market-oriented quality control: Possibilities in the Danish beef sector

    DEFF Research Database (Denmark)

    Plichta, Kirsten; Andersen, Esben Sloth

    1995-01-01

    and quality grades in the retail market for beef. * The advantage of using the MAGTAG-system for developing new credence characteristics depends on consumer preferences for such attributes and on the retailers' ability to standardize the quality of ordinary as well as ecological or 'ethical' meat. Retailers...... and slaughterers did not believe that the majority of consumers valued the ecological and ethical attributes enough to be willing to pay extra for these attributes....

  18. What's in a steak? A cross-cultural study of the quality perception of beef

    OpenAIRE

    Grunert, Klaus G.

    1996-01-01

    Executive summary 1. With the Total Food Quality Model as point of departure, a study is described which analyses how consumers evaluate the quality of beef in a purchase situation in four European countries: France, Germany, Spain, and the United Kingdom. The study consisted of a series of focus groups and of an extended form of conjoint analysis which enables an estimatation of means-end structures. 2. Tradition and security, variation, atmosphere and social life, health, acceptance from fa...

  19. Comparison of carcass yields and meat quality between Baicheng-You chickens and Arbor Acres broilers.

    Science.gov (United States)

    Sarsenbek, A; Wang, T; Zhao, J K; Jiang, W

    2013-10-01

    This study examined carcass yields and meat quality traits between Baicheng-You (BCY) chickens and Arbor Acres (AA) broilers. Thirty birds for each strain were selected and slaughtered at market ages of 49 d for AA broilers and 120 d for BCY. The results showed that BCY chickens had lower dressing (2.99%), semi-evisceration (5.10%), breast muscle (5.80%), and abdominal fat (1.55%) than those for AA broilers (P 0.05) difference of CP content in the same muscles of the 2 strains. The intramuscular fat (IMF) content was greater (P < 0.05) in thigh muscles of BCY chickens (6.80%) than those of AA broilers (4.28%), and inosine-5'-monophosphate (IMP) content was greater (P < 0.05) in breast and thigh muscles of BCY chickens (IMP: 3.79 and 1.47 mg/g) than same muscles in AA broilers (1.42 and 0.47 mg/g). In this study, muscle from 120-d-old BCY chickens was judged to have better quality traits with regard to cooking loss, drip loss, contents of IMF, and IMP compared with meat from 42-d-old AA broilers. At the same time, greater carcass yields, greater thigh pH24, and lower IMF content were observed in AA broilers compared with the BCY chickens.

  20. Experiences of Mass Pig Carcass Disposal Related to Groundwater Quality Monitoring in Taiwan

    Directory of Open Access Journals (Sweden)

    Zeng-Yei Hseu

    2016-12-01

    Full Text Available The pig industry is the most crucial animal industry in Taiwan; 10.7 million pigs were reared for consumption in 1996. A foot and mouth disease (FMD epidemic broke out on 19 March 1997, and 3,850,536 pigs were culled before July in the same year. The major disposal method of pig carcasses from the FMD outbreak was burial, followed by burning and incineration. To investigate groundwater quality, environmental monitoring of burial sites was performed from October 1997 to June 1999; groundwater monitoring of 90–777 wells in 20 prefectures was performed wo to six times in 1998. Taiwanese governmental agencies analyzed 3723 groundwater samples using a budget of US $1.5 million. The total bacterial count, fecal coliform, Salmonella spp., nitrite-N, nitrate-N, ammonium-N, sulfate, non-purgeable organic carbon, total oil, and total dissolved solid were recognized as indicators of groundwater contamination resulting from pig carcass burial. Groundwater at the burial sites was considered to be contaminated on the basis of the aforementioned indicators, particularly groundwater at burial sites without an impermeable cloth and those located at a relatively short distance from the monitoring well. The burial sites selected during outbreaks in Taiwan should have a low surrounding population, be away from water preservation areas, and undergo regular monitoring of groundwater quality.

  1. Novel deboning method of chilled broiler carcasses (prior to evisceration) and its effect on meat quality

    Science.gov (United States)

    During traditional poultry processing, the two main sources of contamination of the broiler carcasses are (1) microorganisms on the exterior of the carcasses, that results in skin surface contamination and (2) microorganisms from the gastrointestinal contents of the carcass and subsequent cross cont...

  2. Consumer perception of the quality of beef resulting from various fattening regimes

    DEFF Research Database (Denmark)

    Brunsø, Karen; Bredahl, Lone; Grunert, Klaus G.

    2005-01-01

    with beef will be presented. Consumers form expectations about the eating quality of meat at the point of purchase, based on prior experience and information available in the shopping environment, while the eating quality is experienced at home during and after meal preparation. Results show that consumers......The evaluation of meat quality and safety is not a straightforward task for consumers. In this article, the Total Food Quality Model will be introduced as a framework for understanding how consumers perceive meat quality, and results from a Danish study of consumer perception and experience...

  3. How does the dietary cottonseed hull affect the carcass characteristics and meat quality of young bulls finished in a high-concentrate diet?

    Directory of Open Access Journals (Sweden)

    Carlos Emanuel Eiras

    2016-08-01

    Full Text Available This study evaluated the effects of diets composed by cottonseed hull and meat aging on carcass characteristics and meat quality from young bulls fed on a high-concentrate system. Thirty crossbred bulls were assigned in a complete randomized experimental factorial design with three diets (CH21: cottonseed hull 210 g kg-1on a DM basis, CH27: cottonseed hull 270 g kg-1on a DM basis and CH33: cottonseed hull 330 g kg-1on a DM basis and different aging times (24 hours and 3, 7 and 14 days. Meat from CH27 diets presented smaller LM moisture content (p < 0.05. Total lipids were smaller in CH33 diet (p <0.05. At 24 hours, CH21 diet presented smaller LM cooking loss than other diets. The increasing aging time reduced the shear force (p < 0.001 on the LM. Meat from CH27 diet presented the highest luminosity (p < 0.05 and yellowness values (p < 0.001. Three or seven aging days presented smaller values of LM luminosity. Likewise, the increasing aging time presented greater (p < 0.05 yellowness within the LM. Lipid oxidation was lower from CH21 diet (p < 0.001. The fatty acid composition on LM was similar among diets. The use of cottonseed hull could be useful strategies to improve the meat quality and lean beef production.

  4. The Influence of Aging Period, Freezing Temperature and Packaging Material on Frozen Beef Chemical Quality

    Directory of Open Access Journals (Sweden)

    Aris Sri Widati

    2012-04-01

    Full Text Available The objective of the study was to evaluate the influences of aging period, freezing temperature and packaging material on the frozen beef chemical quality. The material of the study was 2-3 years old Ongole grade beef of the Longissimus dorsi part,  and was then classified into 3 treat­ments, namely A (aging periode; 0, 12 and 24 hours, B (freezing temperature; -10°C and -20°C and C (packaging material; aluminum foil (Al, polyprophylene (PP, poly­ethylene (PE and without packaging material. The ob­served variables were water content, crude protein, fat, ash content. The data were analyzed by the Completely Randomized Design (CRD in the Factorial (3x2x4 pattern. The results indicated that the aging periode de­creased the water content, and ash content significantly (P<0.05, and decreased the crude protein but increased the fat content insignificantly. The lower freezing temperature prevented the decreases of the water content, and ash content significantly (P<0.05, but prevented the decrease of crude protein, fat content insignificantly. The packaging material could prevent the decreases of water content, ash content sig­nificantly (P<0.05, but prevent the decreases of protein, and fat content insignificantly. A significant interaction (P<0.05 occured between the freezing temperature and packaging material factors on ash content of the frozen beef. The conclusion was the frozen beef without aging has a high of water content, protein, and ash, but has a low fat content.Temperature at -200C and using aluminium foil packaging can prevent decreasing quality of frozen beef. Keywords : Aging period, freezing temperature,  packaging material

  5. Beef quality labels: A combination of sensory acceptance test, stated willingness to pay, and choice-based conjoint analysis.

    Science.gov (United States)

    Meyerding, Stephan G H; Gentz, Maria; Altmann, Brianne; Meier-Dinkel, Lisa

    2018-08-01

    Consumer perspectives of beef quality are complex, leading to a market that is increasingly differentiating. Thus, ongoing monitoring and assessment of changes in consumer perspectives is essential to identify changing market conditions. Often only credence and search characteristics are evaluated in consumer studies; therefore the object of the present study is to examine consumer preferences and perceptions towards beef steaks, also including experience characteristics, using a mixed methods approach. For this reason, 55 consumers participated in an experiment in Germany, including a sensory acceptance test, stated willingness to pay, and choice-based conjoint analysis (CBCA). Different quality characteristics were included, but a focus on the quality labels of 'dry aged beef', 'Block House beef', and 'Angus beef' was predominant throughout the experiment with the results showing that quality labels significantly increased overall liking as well as the stated willingness to pay. Quality labels were also the one of the most important characteristics in the conjoint analysis, after origin and price. The results of all applied methods are comparable for the characteristic quality label. The combination of sensory acceptance test and CBCA were additionally able to evaluate all three kinds of beef quality characteristics, which could not be evaluated together only using a single method. This suggests that a mixture of methods should be used to gain better knowledge on the true behavior of beef consumers. Experience and credence characteristics, including beef quality labels, present opportunities for future research as well as the potential for determining product and market differentiation. Copyright © 2018 Elsevier Ltd. All rights reserved.

  6. Carcass characteristics and meat quality of heavy swine fed different citrus pulp levels

    Directory of Open Access Journals (Sweden)

    P.H. Watanabe

    2010-08-01

    Full Text Available An assay with 36 swine initially weighting 83.7±5.1kg body weight (BW was carried out to evaluate the effects of the use of different dietary citrus pulp levels, 0, 10%, 20%, and 30%, upon digestive organs weights, carcass characteristics, and meat quality of animals subjected to qualitative feed restriction program, and slaughtered at 130kg BW. Linear response (P0.05. Higher levels of citrus pulp neither decreased backfat thickness nor increased amount of lean meat, indicative that qualitative feed restriction was not efficient. Positive linear effect (P<0.05 on pH measured 24 hours after slaughter and negative linear effect (P<0.05 on color characteristics as function of citrus pulp dietary levels were verified. Citrus pulp addition in qualitative feed restriction program may not be effective. As no deleterious effects upon meat qualities were observed, citrus pulp can be used as an alternative feedstuff for finishing swine.

  7. Effect of days in feedlot on growth performance, carcass and meat quality attributes of Tanzania shorthorn zebu steers.

    Science.gov (United States)

    Asimwe, Lovince; Kimambo, Abiliza Elia; Laswai, Germana Henry; Mtenga, Louis Athuman; Weisbjerg, Martin Riis; Madsen, Jorgen

    2015-06-01

    A study was conducted on 50 steers (183 ± 4 kg initial body weight, 3 years of age) to assess effects of days in feedlot on performance, carcass characteristics and meat quality of Tanzania shorthorn zebu (TSZ) cattle with the aim of determining appropriate finishing period. Periods were 0 day (P0), 25 days (P25), 50 days (P50), 75 days (P75) and 100 days (P100) with 10 animals per period. Steers were housed in individual pens, fed with a concentrate diet and hay on an ad libitum basis except the P0 group which was slaughtered at the beginning of trial. Long stay in feedlot, P100, increased concentrate dry matter intake by 2 kg DM/day over short stay, P25. Final weight and total gain increased (P  0.05) on an average daily gain (ADG) and feed conversion ratio (FCR) but affected carcass characteristics. Empty body weight (EBW) and hot carcass weight (HCW) increased by 61 and 65 %, respectively, from no feedlot, P0 to P100. Dressing percentage was high (P Carcass measurements, internal fat, fat thickness and carcass total fat were the highest (P carcass measurements and tenderness, but 100 days further increased carcass fatness and fat thickness levels, thus, with this particular feeding system and animal's condition, 75 days is the recommended period to finish TSZ cattle in feedlots.

  8. What's in a steak? A cross-cultural study of the quality perception of beef

    DEFF Research Database (Denmark)

    Grunert, Klaus G.

    Executive summary 1. With the Total Food Quality Model as point of departure, a study is described which analyses how consumers evaluate the quality of beef in a purchase situation in four European countries: France, Germany, Spain, and the United Kingdom. The study consisted of a series of focus......-dimensional in France. This implies that French consumers have a more sophisticated purchasing behaviour than consumers in the other countries. 5. Place of purchase and quality perception are related in all four countries, ie the butcher is regarded as a sort of guarantor of high quality. This applies less in the UK...

  9. Crude glycerine inclusion in Limousin bull diets: animal performance, carcass characteristics and meat quality.

    Science.gov (United States)

    Egea, M; Linares, M B; Garrido, M D; Villodre, C; Madrid, J; Orengo, J; Martínez, S; Hernández, F

    2014-12-01

    Three hundred and six Limousin young bulls (7±1months of age, initial body weight 273±43kg) were used to evaluate the effect of crude glycerine supplementation on animal performance, carcass characteristics and meat quality. Animals were assigned to three different diets: Control (0% of crude glycerine), G2 and G4 (2 and 4% of crude glycerine, respectively). The diets were administrated ad libitum for 240days (final body weight 644±24kg). Average daily weight gain, average daily feed intake, the gain:feed ratio, ultrasound measures in vivo, carcass characteristics, pH, water holding capacity, drip losses, and cooking losses were not affected (P>0.05) by diets. Diet decreased C16:0 (P<0.01) and C16:1 (P<0.05) contents in meat. The G4 meat showed lower C12:0, C14:0, C17:0, C18:0, C18:1, C18:2, C18:3, c9,t11-c18:2, C20:0 and C20:4 levels (P<0.05) than control. Glycerine increased desirable fatty acid percentages (P<0.05) in intramuscular fat. Copyright © 2014 Elsevier Ltd. All rights reserved.

  10. Growth performance, carcass and noncarcass traits and meat quality of Barbarine lambs fed rosemary distillation residues.

    Science.gov (United States)

    Yagoubi, Y; Hajji, H; Smeti, S; Mahouachi, M; Kamoun, M; Atti, N

    2018-02-15

    The aim of this experiment was to study the effect of total replacement of oat hay by rosemary distillation residues (RR) on growth, carcass characteristics and meat quality of Barbarine lambs. A total of 21 lambs were divided into three groups. The control group (C) was offered 600 g of oat hay; the RR87 and RR60 groups received 600 g of pellets containing 87% and 60% of RR, respectively. The CP content was 9% and 14% for RR87 and RR60, respectively. All animals were supplemented by 600 g of concentrate. After 77 days of fattening, lambs were slaughtered. The DM and CP intakes were significantly increased with RR diets. The average daily gain was higher (Pcarcass composition did not differ among groups. The bony organs and gut weights were similar among groups, while functional ones (skin, liver, kidney and testicles) were significantly heavier for both RR groups than control. The ultimate pH, water cooking loss and color variables were similar among groups and the chemical composition (protein, fat, myoglobin, collagen and iron) did not differ also among groups. These results revealed the opportunity of RR use in fattening lambs without adverse effects on carcass and meat characteristics. Moreover, 9% CP in RR pellets are enough given the same growth performance recorded as that of RR with 14% CP.

  11. Is transport distance correlated with animal welfare and carcass quality of reindeer (Rangifer tarandus tarandus)?

    Science.gov (United States)

    Laaksonen, Sauli; Jokelainen, Pikka; Pusenius, Jyrki; Oksanen, Antti

    2017-03-15

    Slaughter reindeer are exposed to stress caused by gathering, handling, loading and unloading, and by conditions in vehicles during transport. These stress factors can lead to compromised welfare and trauma such as bruises or fractures, aspiration of rumen content, and abnormal odour in carcasses, and causing condemnations in meat inspection and lower meat quality. We investigated the statistical association of slaughter transport distance with these indices using meat inspection data from years 2004-2016, including inspection of 669,738 reindeer originating from Finnish reindeer herding areas. Increased stress and decreased welfare of reindeer, as indicated by higher incidence of carcass condemnation due to bruises or fractures, aspiration of rumen content, or abnormal odour, were positively associated with systems involving shorter transport distances to abattoirs. Significant differences in incidence of condemnations were also detected between abattoirs and reindeer herding cooperatives. This study indicates that in particular the short-distance transports of reindeer merit more attention. While the results suggest that factors associated with long distance transport, such as driver education, truck design, veterinary supervision, and specialist equipment, may be favourable to reducing pre-slaughter stress in reindeer when compared with short distance transport systems, which occur in a variety of vehicle types and may be done by untrained handlers. Further work is required to elucidate the causal factors to the current results.

  12. Effect of floor type on carcass and meat quality of pen raised growing rabbits

    Directory of Open Access Journals (Sweden)

    Alessandro Dal Bosco

    2015-03-01

    Full Text Available The aim of the experiment was to compare the carcass and meat quality traits of growing rabbits housed on different floor types. At the age of 35 d, rabbits (n=126 were randomly sorted into 3 groups and housed in pens with different floor types: plastic-mesh, deep-litter straw or wire-mesh. Slaughter weight, carcass and its parts’ weight, meat (Longissimus thoracis et lumborum [LL] muscle and hind leg pH and colour, oxidative status and fatty acid profile were measured and correlations calculated. The deep-litter straw rabbits showed the lowest pHu and b* values of LL muscle and oxidation of the both muscles. The fatty acid profile of LL muscle of deep-litter straw rabbits showed a higher percentage of monounsaturated fatty acids and long chain n-3 polyunsaturated (PUFA fatty acids, whereas the content of  18:2n-6 and total PUFA was lower. We concluded that housing the growing rabbits on wire- or plastic-mesh floors showed no substantial differences, while housing rabbits on deep-litter negatively affected certain qualitative traits.

  13. Association of DGAT2 gene polymorphisms with carcass and meat quality traits in domestic pigeons (Columba livia).

    Science.gov (United States)

    Mao, H G; Dong, X Y; Cao, H Y; Xu, N Y; Yin, Z Z

    2018-04-01

    1. Diacylglycerol acyltransferase (DGAT) plays an important role in the synthesis of triacylglycerol, but its effects on meat quality and carcass composition in pigeons are unclear. In this study, single-nucleotide polymorphisms (SNPs) in the exons of the DGAT2 gene were identified and analysed by using DNA sequencing methods in 200 domestic pigeons (Columba livia). The associations between DGAT2 polymorphisms and carcass and meat quality traits were also analysed. 2. Sequencing results showed that 5 nucleotide mutations were detected in exons 3, 4, 5 and 6 of the DGAT2 gene. The analysis revealed three genotypes (AA, AB and BB) in G18398T and G22484C, in which the AA genotype and A allele had the highest frequency. 3. In the SNP of G18398T located in exon 5, individuals with genotype BB had significantly higher meat quality and lower abdominal fat content than those with AA or AB genotype. In the SNP of G22484C located in exon 6, the genotype AA showed highest carcass trait values, while the genotype BB represented better meat quality, compared to AA and AB genotypes. 4. The results imply that DGAT2 gene has a close relationship with carcass and meat quality traits in pigeons, and the SNPs of G18398T and G22484C can be used as genetic markers for marker-assisted breeding in pigeon.

  14. Effects of feeding ractopamine hydrochloride (Paylean) to physical and immunological castrates (Improvest) in a commercial setting on carcass cutting yields and loin quality.

    Science.gov (United States)

    Lowe, B K; Gerlemann, G D; Carr, S N; Rincker, P J; Schroeder, A L; Petry, D B; McKeith, F K; Allee, G L; Dilger, A C

    2014-08-01

    Effects of feeding ractopamine (RAC; 5 mg/kg) to physically castrated (PC) and immunologically castrated (IC) pigs on carcass characteristics, cutting yields, and loin quality were evaluated using 285 carcasses. Male pigs were randomly assigned to sex treatments (PC and IC) at birth and fed the same nursery diets before allotment into 32 pens with 22 pigs per pen in a grow-finish barn. Pigs in the PC group were physically castrated at approximately 5 d of age, and pigs in the IC group were administered Improvest at 11 and 18 wk of age. Diet treatments (control or RAC) were initiated on study d 87. Pigs were marketed at 12 d (4.5 wk post-second Improvest dose), 19 d (5.5 wk post-second Improvest dose), and 33 d (7.5 wk post-second Improvest dose) following the start of final diet treatments. Three carcasses per pen were selected for evaluation of cutting yields and loin quality. Data were analyzed using PROC MIXED in SAS with fixed effects of sex, diet, market group, and their interaction; carcass (N = 285) was the experimental unit. Carcasses from RAC-fed pigs were heavier (P cutting yields, RAC-fed carcasses had greater (P ≤ 0.03) bone-in lean and total carcass cutting yields than control-fed carcasses while there were no differences (P > 0.05) between RAC-fed and control-fed carcasses when evaluating LM color, marbling, firmness, pH, drip loss, and tenderness. Carcasses from IC pigs had greater (P cutting yields than PC carcasses. There were minimal differences (P cutting yields, LM color, marbling and firmness scores, pH, purge loss, composition, and tenderness. The results from this study indicated RAC and immunological castration were additive in terms of improving carcass cutting yields while having minimal effects on pork quality.

  15. Meat quality and health implications of organic and conventional beef production.

    Science.gov (United States)

    Kamihiro, S; Stergiadis, S; Leifert, C; Eyre, M D; Butler, G

    2015-02-01

    Recommendation to reduce fat consumption from ruminant meat does not consider the contribution of nutritionally beneficial fatty acids in lean beef. Here we report effects of production system (organic vs conventional) and finishing season on meat and fat quality of sirloin steaks from retail outlets and simulated fatty acid intakes by consumers. There was little difference in meat quality (pH, shear force and colour), but the fat profiles varied considerably between production systems and season. Meat fat from organic and summer finished cattle contained higher concentrations of conjugated linoleic acid, its precursor vaccenic acid and individual omega-3 fatty acids and had a lower ratio of omega-6 to omega-3 fatty acids compared with non-organic and winter finished cattle respectively. The fat profile from summer finished organic beef aligns better to recommended dietary guideline including those for long chain omega-3 fatty acids compared with that from winter finished, non-organic steak.

  16. Effects of Crossbreeding and Gender on the Carcass Traits and Meat Quality of Korean Native Black Pig and Duroc Crossbred

    Directory of Open Access Journals (Sweden)

    Muhlisin

    2014-07-01

    Full Text Available This study was conducted to observe the effects of crossbreeding and gender on the carcass traits and meat quality of Korean Native Black Pig (KNP and KNP×Duroc crossbred (KNP×D. A total of 50 pigs comprising seven KNP barrows, eight KNP gilts, twenty KNP×D barrows and fifteen KNP×D gilts were used in this study. Animals were reared in the same housing condition with same feed diet for six months prior to slaughter. After an overnight chilling, the carcasses were graded, and samples of Musculus longissimus dorsi were obtained for meat quality analysis. The slaughter and carcass weights and dressing percentage of KNP×D were higher (p<0.001 than those of KNP. The slaughter and carcass weights and backfat thickness of barrows were higher (p<0.01 than those of gilts. There were no significant difference in carcass conformation and quality grade between KNP and KNP×D as well as barrow and gilt. Fat content of KNP×D was higher (p<0.001 than that of KNP. Fat content of barrow was higher (p<0.001 than that of gilt. There was interaction between crossbreeding and gender on the fat content. KNP gilt showed higher fat content than KNP barrow whereas KNP×D barrow showed higher fat content than KNP×D gilt. Lightness, redness, yellowness, chroma and hue angle values and color preference of meat of KNP×D were lower (p<0.001 than those of KNP. Redness, yellowness and chroma values of meat of barrow were lower (p<0.05 than those of gilt. It is concluded that crossbreeding KNP with Duroc increases carcass productivity and meat fat but decreases meat color values and preference. Crossbreeding of KNP with Duroc produces a better fat deposition in meat of barrows than in gilts.

  17. Cue utilisation and quality perception with regard to branded beef

    DEFF Research Database (Denmark)

    Bredahl, Lone

    2004-01-01

    how consumers employ brand information in combination with other quality cues to form quality expectations in the shop and how quality is experienced later when the product is ingested. Results show the brand to serve as a basis both for expected eating quality and for expected health quality. Despite...... the presence of a brand, the correspondence between expected and experienced quality remains moderate. Product familiarity seems to influence the quality perception process as well, with low familiarity consumers relying significantly more on the brand as a quality cue....

  18. Identification of quantitative trait loci for carcass composition and meat quality traits in a commercial finishing cross

    NARCIS (Netherlands)

    Wijk, van H.J.; Dibbits, B.W.; Baron, E.E.; Brings, A.D.; Harlizius, B.; Groenen, M.A.M.; Knol, E.F.; Bovenhuis, H.

    2006-01-01

    A QTL study for carcass composition and meat quality traits was conducted on finisher pigs of a cross between a synthetic Pie¿train/Large White boar line and a commercial sow cross. The mapping population comprised 715 individuals evaluated for a total of 30 traits related to growth and fatness (4

  19. Variance component analysis of quantitative trait loci for pork carcass composition and meat quality on SSC4 and SSC11

    NARCIS (Netherlands)

    Wijk, van H.J.; Dibbits, B.W.; Liefers, S.C.; Buschbell, H.; Harlizius, B.; Heuven, H.C.M.; Knol, E.F.; Bovenhuis, H.; Groenen, M.A.M.

    2007-01-01

    In a previous study, QTL for carcass composition and meat quality were identified in a commercial finisher cross. The main objective of the current study was to confirm and fine map the QTL on SSC4 and SSC11 by genotyping an increased number of individuals and markers and to analyze the data using a

  20. Relationships of body weight and carcass quality traits with first lactation milk production in Finnish Ayrshire cows

    NARCIS (Netherlands)

    Liinamo, A.E.; Ojala, M.; Arendonk, van J.A.M.

    1999-01-01

    Relationships of body weight and carcass quality traits with first lactation milk production traits were estimated from a field data set of 28362 Finnish Ayrshire cows, using REML methodology and animal model. Studied body weight traits included heifer and mature live weight, estimated based on

  1. The effects of degree of dark cutting on tenderness and sensory attributes of beef

    Science.gov (United States)

    The objective of this study was to determine the effect of degree of dark cutting (DC) on the tenderness, juiciness, and flavor attributes of beef. During carcass grading at a large U.S. commercial beef harvesting facility, DC carcasses (n = 160) and matching normal control (NC) carcasses (n = 160)...

  2. Nutrient analysis of the Beef Alternative Merchandising cuts.

    Science.gov (United States)

    Desimone, T L; Acheson, R A; Woerner, D R; Engle, T E; Douglass, L W; Belk, K E

    2013-03-01

    The objective of this study was to generate raw and cooked nutrient composition data to identify Quality Grade differences in proximate values for eight Beef Alternative Merchandising (BAM) cuts. The data generated will be used to update the nutrient data in the USDA National Nutrient Database for Standard Reference (SR). Beef Rib, Oven-Prepared, Beef Loin, Strip Loin, and Beef Loin, Top Sirloin Butt subprimals were collected from a total of 24 carcasses from four packing plants. The carcasses were a combination of USDA Yield Grades 2 (n=12) and 3 (n=12), USDA Quality Grades upper two-thirds Choice (n=8), low Choice (n=8), and Select (n=8), and two genders, steer (n=16) and heifer (n=8). After aging, subprimals were fabricated into the BAM cuts, dissected, and nutrient analysis was performed. Sample homogenates from each animal were homogenized and composited for analysis of the following: proximate analysis, long chain and trans-fatty acids, conjugated linoleic acid, total cholesterol, vitamin B-12, and selenium. This study identified seven BAM cuts from all three Quality Grades that qualify for USDA Lean; seven Select cuts that qualify for USDA Extra Lean; and three Select cuts that qualify for the American Heart Association's Heart Healthy Check. Copyright © 2012 Elsevier Ltd. All rights reserved.

  3. Performance, body measurements, carcass and cut yields, and meat quality in lambs fed residues from processing agroindustry of fruits

    Directory of Open Access Journals (Sweden)

    Darcilene Maria de Figueiredo

    2015-02-01

    Full Text Available This research was conducted with the objective to evaluate the use of residue dry matter (DM from pineapple (Ananas comosus L., banana (Musa sp., mango (Mangifera indica and passion fruit (Passiflora spp. in feeding of the feedlot on productive performance, carcass yield and qualitative and quantitative characteristics of meat. Twenty-five crossbred lamps with Santa Inês breed and mixed breed were used. The treatments consisted of the replacement of 75% of sorghum silage by respective residue DM, whereas in the control treatment forage had only sorghum silage the diets had a houghageto- concentrate ratio of 40:60 interns of DM being isonitrogenous and isoenergetics. The animals were slaughtered at 32 kg liveweight. Before slaughter were obtained biometric measurements, after the same, was performed the hot carcasses weight and morphometric measurements. After 24 hours in a cold chamber at 4 ° C, was determined the cold carcass weight and yield calculation. The left half carcass was divided into five sections: neck, shoulder, shank, rib and loin, by performing the calculation of income cuts. Analyses meat quality such as pH, color (L, a, b, chroma and Ho, by cooking weight loss, water retention capacity and shear strength were carried out in the Longissimus dorsi sample. The completely randomized design was adapted. The data were interpreted using analysis of variance with the test a Tukey 5% probability. There was no effect of diet (P> 0.05 according to the parameters: growth performance, body measurements, and meat quality of lambs. There was also no effect of the diets (P> 0.05 on the loin eye area assuming that carcasses remained similar muscularity important fact to market acceptance standard. It is concluded that replacing up to 75% of sorghum silage by residues fruit (pineapple, banana, mango and passion fruit in lambs feeding becomes feasible not to change the productive performance, body measurements, yields carcass and cuts and meat

  4. Effects of feeding steers extruded flaxseed on its own before hay or mixed with hay on animal performance, carcass quality, and meat and hamburger fatty acid composition.

    Science.gov (United States)

    Vahmani, P; Rolland, D C; McAllister, T A; Block, H C; Proctor, S D; Guan, L L; Prieto, N; López-Campos, Ó; Aalhus, J L; Dugan, M E R

    2017-09-01

    The objective of the present experiment was to determine if carcass quality and fatty acid profiles of longissimus thoracis (LT) and hamburger would be affected by feeding steers extruded flaxseed on its own followed by hay (non-TMR) compared to when hay and extruded flaxseed were fed together (TMR). Forty-eight steers in six pens were assigned to TMR or non-TMR for an average of 242days. Dry matter intake was lower for non-TMR versus TMR steers (10.56 vs. 11.42kg/d; P=0.02), but final live weight (610±0.50kg) and average daily gain (1.18±0.02kg/d) did not differ. Compared to TMR, feeding non-TMR enriched LT and hamburger with α-linolenic acid (ALA; 18:3n-3) by 14%, vaccenic acid (VA; t11-18:1) by 44%, rumenic acid (RA; c9,t11-18:2) by 40%, and conjugated linolenic acid (CLnA) by 58%. Overall, feeding extruded flaxseed separately from hay in a non-TMR was more effective at enhancing deposition of ALA, VA, RA and CLnA in beef. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

  5. Quantitative Prediction of Beef Quality Using Visible and NIR Spectroscopy with Large Data Samples Under Industry Conditions

    Science.gov (United States)

    Qiao, T.; Ren, J.; Craigie, C.; Zabalza, J.; Maltin, Ch.; Marshall, S.

    2015-03-01

    It is well known that the eating quality of beef has a significant influence on the repurchase behavior of consumers. There are several key factors that affect the perception of quality, including color, tenderness, juiciness, and flavor. To support consumer repurchase choices, there is a need for an objective measurement of quality that could be applied to meat prior to its sale. Objective approaches such as offered by spectral technologies may be useful, but the analytical algorithms used remain to be optimized. For visible and near infrared (VISNIR) spectroscopy, Partial Least Squares Regression (PLSR) is a widely used technique for meat related quality modeling and prediction. In this paper, a Support Vector Machine (SVM) based machine learning approach is presented to predict beef eating quality traits. Although SVM has been successfully used in various disciplines, it has not been applied extensively to the analysis of meat quality parameters. To this end, the performance of PLSR and SVM as tools for the analysis of meat tenderness is evaluated, using a large dataset acquired under industrial conditions. The spectral dataset was collected using VISNIR spectroscopy with the wavelength ranging from 350 to 1800 nm on 234 beef M. longissimus thoracis steaks from heifers, steers, and young bulls. As the dimensionality with the VISNIR data is very high (over 1600 spectral bands), the Principal Component Analysis (PCA) technique was applied for feature extraction and data reduction. The extracted principal components (less than 100) were then used for data modeling and prediction. The prediction results showed that SVM has a greater potential to predict beef eating quality than PLSR, especially for the prediction of tenderness. The infl uence of animal gender on beef quality prediction was also investigated, and it was found that beef quality traits were predicted most accurately in beef from young bulls.

  6. Effects of hot boning and moisture enhancement on the eating quality of cull cow beef.

    Science.gov (United States)

    Pivotto, L M; Campbell, C P; Swanson, K; Mandell, I B

    2014-01-01

    The effects of chilling method and moisture enhancement were examined for improving eating quality of semimembranosus (SM) and longissimus lumborum (LL) from 62 cull beef cows. Chilling method included hot boning muscles after 45 to 60 min postmortem or conventional chilling for 24 h. Moisture enhancement included 1) a non-injected control (CONT) or injection processing (10% of product weight) using 2) Sodium Tripolyphosphate/salt (Na/STP), 3) Sodium Citrate (NaCIT), 4) Calcium Ascorbate (CaASC), or 5) Citrus Juices (CITRUS). Chilling method by moisture enhancement treatment interactions (Pboned vs. conventionally chilled product (SM and LL) for CaASC vs. other moisture enhancement treatments. Chilling method by moisture enhancement treatment interactions (Pboned LL using CaASC vs. Na/STP. Moisture enhancement can improve tenderness of cull cow beef depending on combinations of chilling method and moisture enhancement treatments used. © 2013.

  7. Effect of age and gender on carcass traits and meat quality of farmed brown hares.

    Science.gov (United States)

    Trocino, A; Birolo, M; Dabbou, S; Gratta, F; Rigo, N; Xiccato, G

    2018-04-01

    A total of 48 sub-adult hares and adult reproducing farmed hares were used to characterize carcass and meat traits according to the age and gender of animals. With respect to carcass traits, when age increased, the carcass weight significantly increased (2022 to 3391 g; Pcarcass traits. In conclusion, farmed hares have favourable slaughter results (high dressing percentage), carcass traits (high hind legs and loins rates), and meat nutritional value (high-protein, low-fat meat). This fact would offer additional commercial opportunities, in addition to restocking, to hare farmers.

  8. Effects of glycerin concentration in steam-flaked corn-based diets with supplemental yellow grease on performance and carcass characteristics of finishing beef steers.

    Science.gov (United States)

    Buttrey, E K; Luebbe, M K; McCollum, F T; Cole, N A; MacDonald, J C; Hales, K E

    2015-07-01

    Forty-eight individually fed crossbred steers (initial BW = 381 ± 7.61 kg) were used to determine the effects of glycerin (GLY) concentration in steam-flaked corn (SFC)-based diets with added yellow grease on animal performance and carcass characteristics. Glycerin was included at 0, 2.5, 5, and 10% dietary DM replacing SFC. A completely randomized design was used with steers as the experimental unit, and the model included the fixed effects of diet. Contrast statements were used to determine linear and quadratic effects of GLY inclusion. Final BW and DMI were not affected (P > 0.27) by GLY concentration. Average daily gain and G:F based on live BW did not differ as GLY level increased in the diet from 0 to 10% of DM (P > 0.33). Carcass-adjusted final BW and carcass-adjusted G:F were also not affected by GLY concentration (P > 0.22); however, carcass-adjusted ADG tended to respond quadratically by decreasing from 2.5 to 5% GLY inclusion and increasing thereafter (P = 0.10). Calculated dietary NEm and NEg did not differ as GLY increased in the diet (P > 0.37). Hot carcass weight tended to respond quadratically, decreasing from 2.5 to 5% GLY and increasing thereafter (P = 0.10). Likewise, dressing percentage tended to respond quadratically by decreasing from 2.5 to 5% GLY inclusion and increasing to 10% GLY inclusion (P = 0.09). Fat thickness decreased linearly as GLY inclusion increased in the diet (P 0.21). Calculated yield grade (YG) decreased linearly as GLY increased in the diet from 0 to 10% of DM (P = 0.04). Based on our results, there was no animal performance benefit for replacing SFC with GLY in diets containing yellow grease, and the only change in carcass merit was a slight improvement in YG.

  9. Effect of genotype, sex and litter size on growth and basic traits of carcass quality of light lambs

    Directory of Open Access Journals (Sweden)

    Jan Kuchtík

    2011-01-01

    Full Text Available Evaluation of the effect of genotype (Romanov breed: n = 26, and F1 crossbreds of Suffolk-Romanov: n = 29, sex (males: n = 37 and females: n = 18 and litter size (singles: n = 6, twins: n = 16, triples: n = 21 and quadruplets: n = 12 on growth and basic carcass quality traits of light lambs was carried out at an organic sheep farm in Kuklík over the years 2007 and 2008. Throughout the experiment the lambs were reared with their mothers, indoors. The weaning of lambs was carried out just before slaughter. The daily feeding ration of the lambs consisted of the mother’s milk (ad libitum and organic mineral lick (ad libitum, whereas the lambs had free access to the feedstuff of their mothers.The daily feeding ration of the ewes consisted of haylage (2.5 kg/ewe, meadow hay (ad libitum and organic mineral lick (ad libitum. The genotype (G and the sex (S had not a significant effect on growth of lambs in the period from birth till the slaughter. On the other hand the litter size (LS had a highly significant effect on this trait, whilst the highest daily gain in above-mentioned period was found in singles (157 g. Concerning the carcass traits the G had a significant effect only on carcass dressing percentage while the S had a significant effect only on proportion of kidney. Nevertheless the LS had a significant effect on carcass dressing percentage and the proportions of skin, kidney and kidney fat. In conclusion it can be completed that the fatness scores of all individual carcasses were relatively very low which is important for good realisation of the carcasses on the market.

  10. Effects of extensive system versus semi-intensive and intensive systems on growth and carcass quality of dairy kids

    Directory of Open Access Journals (Sweden)

    Pedro Zurita Herrera

    2011-11-01

    Full Text Available The aim of this research was to study the effects of three different management systems on growth and carcass quality of 61 Murciano-Granadina breed kids and their interaction with sex. In the extensive system, 21 kids were allocated to suckle from their dams on free-range pasture with no additional feedstuff. In the semi-intensive system, 20 kids were suckled from their dams and had access to alfalfa hay and cereal straw (no free-range pasture. In the intensive system, 20 kids were separated from the dams at birth and then fed with milk replacer and alfalfa hay. Animals were slaughtered at 7.00 ± 1.00 kg of average BW. The semi-intensive system and extensive system kids grew faster than intensive system animals (127, 113 and 96 g/d, respectively. Differences in energy intake may explain these differences. Intensive system kids displayed the lowest real dressing percentages, calculated as 100 × (hot carcass weight/empty body weight, due to high development of empty gastrointestinal tract. The long leg and carcass were larger in extensive system kids than in kids from other management systems, presumably due to high physical activity on the free-range pastures. The carcasses and cuts from semi-intensive system and extensive system kids displayed more fat than those of intensive system kids. Males grew faster than females (122 and 103 g/d, respectively. Carcasses in male kids showed a higher content of bones but a lower content of fat than carcasses in female kids. The extensive system is feasible for producing kid meat from a dairy breed.

  11. Effect of gender on growth performance, carcass traits and meat quality of calves of Avilena-Negra Iberica breed

    Energy Technology Data Exchange (ETDEWEB)

    Daza, A.; Rey, A. I.; Lopez Carrasco, C.; Lopez-Bote, C. J.

    2012-11-01

    The objective of this experiment was to study the effect of gender on growth performance and carcass and meat quality of calves of Avilena-Negra Iberica breed. Sixteen calves, eight males and eight females, were used. The calves were fattened under intensive conditions, housed in confinement and fed with the same feed and cereal straw from 230.7 to 478.3 kg. The males grew more than the females (1.390 vs 0.932 kg day{sup 1} respectively). Carcass weight, carcass length, leg length, leg perimeter, carcass and leg compactness, legs, fore-quarters and loins weights and forequarters percentage regarding carcass weight were higher (p < 0.05) in males than in females. The gender had not significant influence on CIE a*, b*, chroma and hue variables but CIE L* value was significantly (p < 0.05) lower in males than in females. The a* value decreased and b* and hue values increased with ageing time. The subcutaneous back fat from the females had significantly (p < 0.05) higher C14:0, C16:0, C16:1, C18:1 n-9, S MUFA and lower C10:0, C18:0, C18:2 n-6, C18:3 n-3, C20:0, C20:3 n-9, C20:4 n-6, C22:5 n-3, {Sigma} n-6, {Sigma} n-3 and {Sigma} PUFA proportions than that from males. It is concluded that the gender has influence on growth performance, carcass traits and fatty acid composition of subcutaneous backfat; gender does not have effect on instrumental colour variables; and meat colour can reach acceptable values for consumers until four days after slaughter. (Author) 34 refs.

  12. Vitamin D-biofortified beef

    DEFF Research Database (Denmark)

    Duffy, Sarah K.; O'Doherty, John V.; Rajauria, Gaurav

    2018-01-01

    This study investigates dietary fortification of heifer feeds with cholecalciferol and ergocalciferol sources and effects on beef total vitamin D activity, vitamer, respective 25-hydroxymetabolite contents, and meat quality. Thirty heifers were allocated to one of three dietary treatments [(1......) basal diet + 4000 IU of vitamin D3 (Vit D3); (2) basal diet + 4000 IU of vitamin D2 (Vit D2); and (3) basal diet + 4000 IU of vitamin D2-enriched mushrooms (Mushroom D2)] for a 30 day pre-slaughter period. Supplementation of heifer diets with Vit D3 yielded higher (p ...) total vitamin D activity (by 38–56%; p vitamin D source, carcass characteristics, sensory and meat quality parameter were unaffected (p > 0.05) by the dietary...

  13. Relevance of brands and beef quality differentials for the consumer at the time of purchase

    Directory of Open Access Journals (Sweden)

    Carla Mecca Giacomazzi

    Full Text Available ABSTRACT The objective of this study was to identify the purchase habits and preferences of beef consumers, their level of knowledge on brands and products with quality differentials (certifications, packaging, premium lines, and the relevance of different attributes in the purchase decision, and to group consumers according to the profile of purchase decision. The methodology consisted of using an information-collecting instrument applied to 271 beef consumers. The data collected were analyzed using descriptive statistical analyses, chi-square analysis, and correspondence analysis, relating socio-demographic profile of the respondents with the other variables collected. Chi-square and correspondence analyses showed that younger consumers with lower levels of income and education are influenced by posters and advertisements at the point of sale, unaware of differentiated and branded products, and that they do not choose branded beef at the time of purchase. Consumers over 60 years showed a more conservative purchase profile, with no influence. The most valued attributes are appearance, price, and type of cut, being brand and certifications little relevant as tools to help decide the product purchase.

  14. Keeping quality of beef sausage using ethanolic extract of gamma-irradiated pomegranate peel powder

    Directory of Open Access Journals (Sweden)

    Mohammed Ibrahim Ali Soliman

    2016-01-01

    Full Text Available The present study aims to evaluate the antioxidant and antibacterial activity of ethanol extracts from gamma-irradiated pomegranate (Punica granatum peel powder (PE at the dose levels of 0, 3, 6, and 9 kGy. The аntioxidant activity of the extracts was estimated using the radical scavenging activity against 2,2′-diphenyl-1-picrylhydrazyl (DPPH•, β-carotene/linoleic acid bleaching system, and ferric reducing antioxidant power (FRAP. Antibacterial activity of the extracts was assessed against Bacillus cereus, Staphylococcus aureus, Escherichia coli, Klebsilla penumoneae, Pseudomonas aeruginosa, and Salmonella typhumurium. The results showed that PE treated with 6 kGy had a higher content of total phenolic compounds (TPC, total flavonoid compounds (TFC, and antioxidant activity. Hence, the PE of 6 kGy-irradiated peels were selected to be added to beef sausage. Different concentrations of 6 KGy-irradiated PE were applied to improve beef sausage hygienic quality and extend the shelf life during cold storage (4°C. The results indicated that when 12 mL of the extract were added to one kg of beef sausage, the shelf-life of the sausage was extended from 15 days to 50 days (at 4°C, compared with the control, without changes of the microbiological, chemical, and sensory attributes.

  15. Effect of stunning methods on quality of rabbit carcass and meat ...

    African Journals Online (AJOL)

    Thereafter the were dissected into 2 halves and fabricated into primal cuts. Carcass characteristics as well as physical, chemical and sensory properties of the rabbit meat were determined. The results showed that carcasses of rabbits stunned with gas gave higher (P<0.05) blood loss and lower (P<0.05) chilling loss.

  16. Effect of grape pomace extracts obtained from different grape varieties on microbial quality of beef patty.

    Science.gov (United States)

    Sagdic, Osman; Ozturk, Ismet; Yilmaz, Mustafa Tahsin; Yetim, Hasan

    2011-09-01

    Grape pomace extracts were obtained from 5 different grape varieties grown in Turkey. The extracts were concentrated to obtain crude extracts; and incorporated into beef patties at 0% (Control), 1%, 2%, 5%, and 10% concentrations to test their antimicrobial effects in different storage periods (first, 12, 24, and 48 h). The numbers of microorganism were generally decreased by the extract concentration during the storage period. All the microorganisms tested were inhibited by the extract concentration of 10% in all the storage periods. Furthermore, the foodborne pathogens including Enterobacteriaceae and coliform bacteria, and the spoilage microorganisms including yeasts and moulds and lipolytic bacteria were also inhibited by 5% of Emir, Gamay, and Kalecik Karasi varieties in beef patties. Considering the results, the extracts of grape pomaces might be a good choice in the microbial shelf life extension of the food products as well as inhibiting the food pathogens as the case of beef patties. Grape pomace consists of seeds, skins, and stems, and an important by-product that is well known to be the rich source of phenolic compounds, both flavonoids and non-flavonoids. These substances have considerable beneficial effects on human health. The use of natural antimicrobial compounds, like plant extracts of herbs and spices for the preservation of foods has been very popular issue because of their antimicrobial activity. Therefore, grape pomace should be added into some food formulations to benefit from their protective effects. In this respect, this study reports the effect of addition of grape pomace extracts obtained from different grape varieties on microbial quality of beef patty. The results obtained in this study may be useful for food industry, which has recently tended to use natural antimicrobial sources in place of synthetic preservatives to prevent microbial spoilage. © 2011 Institute of Food Technologists®

  17. The relationship between exsanguination blood lactate concentration and carcass quality in slaughter pigs.

    Science.gov (United States)

    Edwards, L N; Engle, T E; Correa, J A; Paradis, M A; Grandin, T; Anderson, D B

    2010-07-01

    A group of 128 cross-bred barrows were used to determine the relationship between exsanguination blood lactate concentration ([LAC]) and carcass quality following commercial marketing conditions. After 10h of feed withdrawal, pigs were loaded on a truck with a hydraulically lifted second deck and transported approximately 1h to the slaughter facility. Pigs were rested for 8h and stunned with carbon dioxide. Blood lactate concentration was measured on exsanguination blood. Fourteen pork quality measurements were obtained following normal post-mortem processing. Pearson correlations were used to determine the relationships between [LAC] and the meat quality parameters. Exsanguination blood lactate concentration ranged from 4 to 19.7 mM. Higher lactate was associated with lower 60 min pH (P=0.0004) and higher drip loss (P=0.02). These results suggest that under low-stress loading and standard marketing conditions, exsanguination [LAC] is predictive of the rate of early post-mortem metabolism. Copyright 2010 Elsevier Ltd. All rights reserved.

  18. Effects of feeding condensed distillers solubles and crude glycerin alone or in combination on finishing beef cattle performance, carcass characteristics, and in vitro fermentation.

    Science.gov (United States)

    Two experiments were conducted to evaluate the effects of feeding condensed distillers solubles (DS) and crude glycerin alone or in combination on performance of finishing beef cattle and in vitro fermentation. In both experiments, dietary treatments consisted of a steam flaked corn (SFC) based diet...

  19. Carcass characteristics and meat quality of Santa Inês lambs fed with sunflower cake replacing cottonseed meal

    Directory of Open Access Journals (Sweden)

    Francisco Fernandes Júnior

    2014-02-01

    Full Text Available The objective of this study was to evaluate carcass characteristics and meat quality of lambs fed sunflower cake to replace the protein of cottonseed meal. The experiment was conducted at the sheep sector at the Farm School, State University of Londrina. Thirty Santa Inês lambs, intact males, with age and weight at the beginning of the experiment of 80 days and 21.45 ± 2.16 kg, respectively, were used. It was used a completely randomized experimental design. The animals were divided into 5 treatments, with 6 replicates per treatment, according to the amount of protein of cottonseed meal replaced by protein of the sunflower cake (0, 20, 40, 60 and 80% of replacement. Carcasses were evaluated and the Longissimus dorsi was removed for analyzes of shear force, color, pH, marbling, water loss by pressure, sensory analysis, chemical analyses and lipid oxidation. Hot and cold carcass yields showed quadratic distributions, where the best values were found for treatments with low inclusion of sunflower cake. Carcass measurements, as well as cut yields were not affected by the content of sunflower cake. Regarding the parameters of lamb meat, only water losses during cooking and shear force were affected, being quadratic and linear, respectively. The meat was more tender in animals fed higher amounts of sunflower cake. The tasters of the sensory panel did not identify differences between treatments, and classified the meat with moderate odor intensity, good tenderness, low to moderate juiciness and medium acceptability. The replacement of cottonseed meal protein by sunflower cake protein in the levels used, did not affect the majority of the carcass characteristics and the meat quality.

  20. Carcass and meat quality of Gokceada Goat kids reared under extensive and semi-intensive production systems.

    Science.gov (United States)

    Ozcan, Mustafa; Yalcintan, Hulya; Tölü, Cemil; Ekiz, Bulent; Yilmaz, Alper; Savaş, Türker

    2014-01-01

    The aim was to compare the carcass and meat quality characteristics of male and female Gokceada Goat kids produced in extensive (n=20) and semi-intensive (n=20) systems. In extensive and semi-intensive produced kids pre-slaughter weights were 17.44 and 12.51 kg; cold carcass weights were 8.66 and 5.35 kg and cold dressing percentages were 54.9 and 49.28%, respectively. The effect of kid sex was not significant on hot and cold dressing percentages, back fat thickness, M. longissimus dorsi section area, carcass fatness and conformation scores, and carcass measurements, while female kids had higher omental and mesenteric fat and kidney knob and channel fat percentages than male kids. Extensive produced kids had lower meat lightness. Panellists evaluated extensive system kids with higher scores of kid odour intensity, flavour intensity and overall acceptability. It was concluded that it would be more appropriate to use an extensive system in Gokceada Goat breeding for kid meat production. © 2013.

  1. Quality related principles of the South African beef classification ...

    African Journals Online (AJOL)

    ARC-IRENE

    expected eating experience of the loin muscles but not of higher connective .... which there are firstly gender and type limitations (e.g. bulls are not quality .... was found that A-age animals had significantly higher muscle collagen solubility, that.

  2. Air quality in bedded mono-slope beef barns

    Science.gov (United States)

    Bedded mono-slope barns are becoming more common in the upper Midwest. Because these are new facilities, little research has been published regarding environmental quality, building management and animal performance in these facilities. A team of researchers from South Dakota State University, USDA ...

  3. Effect of shade on animal welfare, growth performance, and carcass characteristics in large pens of beef cattle fed a beta agonist in a commercial feedlot.

    Science.gov (United States)

    Hagenmaier, J A; Reinhardt, C D; Bartle, S J; Thomson, D U

    2016-12-01

    Feedlot cattle ( = 1,395; BW = 568 ± 43 kg) were used to evaluate the effects of shade on animal welfare, growth performance, and carcass quality during the summer of 2013 in a Kansas commercial feedlot. Seven lots of predominately black steers and heifers (4 and 3, respectively) visually determined to be approaching the final mo on feed were identified, randomly gate-sorted, and allocated to pens located across the feed alley from each other to receive 1 of 2 treatments: 1) Shade (mean shade area = 1.5 m/ animal) or 2) No shade. Shade was provided using a 13-ounce polyethylene fabric and pens were oriented northwest to southeast. The mean starting date was June 13 and the mean days on feed for lots while on the study was 38 d. Cattle were fed a 77.67% DM steam-flaked corn-based diet and had ad libitum access to water throughout the duration of the trial. Zilpaterol hydrochloride (ZIL) was included in the finishing ration at an inclusion rate of 8.3 mg/kg of DM for the last 20 d on feed with a 3 d withdrawal period. Pen floor temperatures (PFT) were measured using an infrared thermometer and prevalence of cattle open-mouth breathing (OMB) was recorded on a pen basis. In addition to shade treatment, the effect of temperature humidity index (THI) on PFT and OMB was analyzed by classifying days as either "Alert" (THI 79). On the day of slaughter, pens within a replicate were kept separate through all stages of the marketing channel from loading at the feedlot until stunning at the plant. Pen served as the experimental unit for all measurements. There was a THI × shade treatment interaction for PFT and OMB ( 0.05). Heat stress, a significant animal welfare concern and cause of reduced performance in feedlot cattle during the final phase of the feeding period, was alleviated in shaded cattle and illustrates the importance of shade provision as 1 tool to protect the welfare and increase feed consumption in large pens of feedlot cattle during hot summer months.

  4. Effect of fermented total mixed rations on the growth performance, carcass and meat quality characteristics of Hanwoo steers.

    Science.gov (United States)

    Kim, Tae-Il; Mayakrishnan, Vijayakumar; Lim, Dong-Hyun; Yeon, Jeong-Ha; Baek, Kwang-Soo

    2018-03-01

    This study was conducted to assess the effects of fermented total mixed ration (FTMR) on the growth performance, carcass and meat quality traits of Hanwoo steers. The present study evidenced that the FTMR had a strong effect on dry matter intake, body weight, daily gain, slaughter weight and carcass characteristics compared with control animals. The results showed that the dry matter intake (7.17 ± 0.13 kg), average body weight (615.20 ± 112.82 kg), and daily gain (0.56 ± 0.16 kg) were greater in animals receiving FTMR than in control animals (P quality characteristics indicated that cooking loss and the pH values did not vary between control and FTMR treated animals; however, animals in the treated groups (FTMR) had higher meat quality grades, carcass weight (396.13 ± 18.35), fat thickness (13.25 ± 1.75), marbling score (5.63 ± 0.56), meat color (40.06 ± 1.23), crude fat (18.39 ± 1.32) and sensory characteristics (flavor 5.03 ± 0.17; tenderness 4.42 ± 0.33; juiciness 5.10 ± 0.16). Nevertheless, the shear force values decreased significantly in FTMR-treated animals compared with control group steers. Overall, FTMR may not only improve the growth performance, biochemical metabolites, and fatty and acetic acid profiles of steers, but may also enhance the carcass and meat quality characteristics of Hanwoo steers. Regarding economics, our research findings suggest that FTMR-based feeds may enhance Hanwoo steer meat quality at a low cost. © 2017 Japanese Society of Animal Science.

  5. Carcass and meat quality traits of Iberian pig as affected by sex and crossbreeding with different Duroc genetic lines

    Directory of Open Access Journals (Sweden)

    A. Robina

    2013-11-01

    Full Text Available A total of 144 pigs were used to study the effects of sex (barrows or gilts and terminal sire line (Iberian or three genetic lines of Duroc: Duroc 1, Duroc 2 and Duroc 3 on performance and carcass and meat quality traits. Gilts showed slightly lower average daily gain, shoulder weight and trimming losses, but slightly better primal cuts yields and higher loin weight, while there was no significant effect of sex on meat quality traits or on the fatty acid composition of lard and muscle. There were important differences in performance and in carcass and primal cuts quality traits between pure Iberian pigs and all Iberian × Duroc crossbreeds evaluated, partly due to the lower slaughter weights reached by the formers. The different sire lines showed differences in several traits; Duroc 1 group showed lower backfat thickness and ham and shoulder trimming losses, and higher primal cut yields than Duroc 2 and Duroc 3 groups. Intramuscular fat (IMF content remained unaffected by crossbreeding, but meat color resulted more intense and redder in crosses from the Duroc 1 sire line. The accumulation of fatty acids in lard was not affected by Duroc sire line, while animals of the group Duroc 2 showed higher levels of monounsaturated fatty acid and lower of polyunsaturated ones in IMF. These results highlight the importance of considering not only performance, but also carcass and meat quality traits when deciding the Duroc sire line for crossbreeding in Iberian pig production.

  6. Influence of diet and rearing system on heavy pig performance, carcass and meat quality

    Directory of Open Access Journals (Sweden)

    Adalberto Falaschini

    2010-01-01

    Full Text Available Identifying alternative dietary protein sources and new types of outdoor rearing techniques that enhance animal welfare, thus optimising costs and production performance, are among the main objectives of nutritionists and breeders. The aim of this study was to compare two types of rations where pea and potato concentrate completely substituted soybean in intensively and extensively bred swine. Forty Large White × Duroc piglets weighing about 40 kg were divided into 4 groups of 10 sex- and weightmatched individuals: Indoor rearing + Control diet, Indoor rearing + Experimental diet, Outdoor rearing + Control diet, Outdoor rearing + Experimental diet. Different diets were formulated for the growing phase (40-100 kg and the fattening period (100-slaughter; pigs, weighed individually every 40 days to estimate the average daily gain and feed conversion rate, were slaughtered when they reached the weight for Italian ham production. The following measurements were obtained: carcass weight, slaughtered yield, weight of lean cuts, pH 45 minutes and 24 hours post mortem. 40 semimembranosus muscle samples were analysed for colour parameters (L*, a* and b*, moisture, fat, protein and ash while the energy values were calculated. Semimembranosus intramuscular fat and ham backfat were analysed for fatty acid profile. Statistical analysis of performances data was conducted using design with repeated measures and the slaughterhouse, meat and fat composition data were subjected to ANOVA. The results show that soybean can be completely substituted with other protein crops. Rearing and slaughterhouse performances were not affected by the diet, whereas significant differences emerged with the rearing system. Diet composition significantly affected lean meat proportion (50.0 vs 48.2 and fat thickness of 3/4 Thoracic Vertebra (25.3 vs 28.3 mm, while the rearing system significantly affected all carcass quality measures. Some parameters were better in outdoorthan

  7. Subacute ruminal acidosis reduces sperm quality in beef bulls.

    Science.gov (United States)

    Callaghan, M J; McAuliffe, P; Rodgers, R J; Hernandez-Medrano, J; Perry, V E A

    2016-08-01

    Breeding bulls are commonly fed high-energy diets, which may induce subacute ruminal acidosis (SARA). In this experiment, 8 Santa Gertrudis bulls (age 20 ± 6 mo) were used to evaluate the extent and duration of effects of SARA on semen quality and the associated changes in circulating hormones and metabolites. The bulls were relocated and fed in yards with unrestricted access to hay and daily individual concentrate feeding for 125 d before SARA challenge. Semen was collected and assessed at 14-d intervals before the challenge to ensure acclimatization and the attainment of a stable spermiogram. The challenge treatments consisted of either a single oral dose of oligofructose (OFF; 6.5 g/kg BW) or an equivalent sham dose of water (Control). Locomotion, behavior, respiratory rate, and cardiovascular and gastrointestinal function were intensively monitored during the 24-h challenge period. Rumen fluid samples were retained for VFA, ammonia, and lactate analysis. After the challenge, semen was then collected every third day for a period of 7 wk and then once weekly until 12 wk, with associated blood collection for FSH, testosterone, inhibin, and cortisol assay. Percent normal sperm decreased in bulls dosed with OFF after the challenge period ( < 0.05) and continued to remain lower on completion of the study at 88 d after challenge. There was a corresponding increase in sperm defects commencing from 16 d after challenge. These included proximal cytoplasmic droplets ( < 0.001), distal reflex midpieces ( = 0.01), and vacuole and teratoid heads ( < 0.001). Changes in semen quality after challenge were associated with lower serum testosterone ( < 0.001) and FSH ( < 0.05). Serum cortisol in OFF bulls tended to be greater ( = 0.07) at 7 d after challenge. This study shows that SARA challenge causes a reduction in sperm quality sufficient to preclude bulls from sale as single sire breeding animals 3 mo after the event occurred.

  8. Effect of chronological age of beef steers of different maturity types ...

    African Journals Online (AJOL)

    Effect of chronological age of beef steers of different maturity types on their growth ... and carcass studies have been conducted in the sourveld regions of the country. ... different beef maturity types which differ in body frame size were used, viz.

  9. Phenotypic and genetic relationships of feed efficiency with growth performance, ultrasound, and carcass merit traits in Angus and Charolais steers.

    Science.gov (United States)

    Mao, F; Chen, L; Vinsky, M; Okine, E; Wang, Z; Basarab, J; Crews, D H; Li, C

    2013-05-01

    Feed efficiency is of particular importance to the beef industry, as feed costs represent the single largest variable cost in beef production systems. Selection for more efficient cattle will lead to reduction of feed related costs, but should not have adverse impacts on quality of the carcass. In this study, we evaluated phenotypic and genetic correlations of residual feed intake (RFI), RFI adjusted for end-of-test ultrasound backfat thickness (RFIf), and RFI adjusted for ultrasound backfat thickness and LM area (RFIfr) with growth, ultrasound, and carcass merit traits in an Angus population of 551 steers and in a Charolais population of 417 steers. In the Angus steer population, the phenotypic and genetic correlation of RFI with carcass merit traits including HCW, carcass backfat, carcass LM area, lean meat yield, and carcass marbling were not significant or weak with correlations coefficients ranging from -0.0007 ± 0.05 to 0.18 ± 0.21. In the Charolais steer population, the phenotypic and genetic correlations of RFI with the carcass merit traits were also weak, with correlation coefficients ranging from -0.07 ± 0.06 to 0.19 ± 0.18, except for the genetic correlation with carcass average backfat, which was moderate with a magnitude of 0.42 ± 0.29. Inclusion of ultrasound backfat thickness in the model to predict the expected daily DMI for maintenance explained on average an additional 0.5% variation of DMI in the Angus steers and 2.3% variation of DMI in the Charolais steer population. Inclusion of both the ultrasound backfat and LM area in the model explained only 0.7% additional variance in DMI in the Angus steer population and only 0.6% in the Charolais steer population on top of the RFIf model. We concluded that RFIf adjusted for ultrasound backfat at the end of the test will lead to decreases of both the phenotypic and genetic correlations with carcass backfat and marbling score to a greater extent for late-maturing beef breeds such as Charolais than

  10. Dried artichoke bracts in rabbits nutrition: effects on the carcass characteristics, meat quality and fatty-acid composition.

    Science.gov (United States)

    Dabbou, S; Gasco, L; Gai, F; Zoccarato, I; Rotolo, L; Dabbou Fekih, S; Brugiapaglia, A; Helal, A N; Peiretti, P G

    2014-09-01

    In this study, the effects of the inclusion of artichoke bracts (AB) in rabbit diets on the carcass characteristics and rabbit meat quality were studied. A total of 120 rabbits aged 38 days were used and divided into three groups that were fed with different isonitrogenous and isocaloric diets supplemented with AB at 0%, 5% and 10%. The animals were single housed in wire cages at a temperature of 22±2°C and had free access to clean drinking water. At 96 days of age, 12 rabbits/group were slaughtered in an experimental slaughterhouse without fasting. The carcass was weighed and the weights of the skin and full gastrointestinal tract were recorded. Carcasses were chilled at +4°C for 24 h in a refrigerated room. The chilled carcass weight (CCW), dressing out percentage (CCW as percentage of slaughter weight), and the ratio of the head and liver were determined as a percentage of CCW. The reference carcass weight was also calculated. Carcasses were halved and the two longissimus dorsi (LD) muscles were excised. The left LD muscle was divided into two parts. The fore part was used to measure pH, colour and cooking losses. The hind part of the left LD was vacuum-packed, frozen at -20°C and then freeze-dried. Proximate composition, fatty-acid profile and thiobarbituric acid-reactive substances values were determined on freeze-dried samples. Results showed that carcass characteristics, LD muscle traits and its oxidative status were not affected by the AB supplementation, except for the meat ether extract content that increased from 0.68% to 0.94% on fresh matter basis with the increase of the AB supplementation (P<0.01). The α-linolenic acid proportion decreased with the increase of the AB supplementation from 3.58% to 2.59% in the LD muscle and from 4.74% to 3.62% in the perirenal fat, whereas the n-6/n-3 ratio increased significantly with increasing AB inclusion from 7.15 to 10.20 in the LD muscle and from 6.68 to 9.35 in the perirenal fat (P<0.01). Furthermore, no

  11. Effect of ractopamine and sex on growth, carcass characteristics, processing yield, and meat quality characteristics of crossbred swine.

    Science.gov (United States)

    Uttaro, B E; Ball, R O; Dick, P; Rae, W; Vessie, G; Jeremiah, L E

    1993-09-01

    One hundred twenty-eight 64-kg crossbred barrows and gilts were administered either 0 or 20 ppm of Ractopamine (RAC) in a pelleted corn-soybean meal diet that contained either 17.5 or 19.6% CP. Carcass quality was evaluated after slaughter at 100 kg. Dietary protein levels produced few significant effects; therefore, data were pooled for analysis. Pigs fed RAC exhibited improvement in feed efficiency (P processed ham was greater from both pigs fed RAC (P additive.

  12. Dietary supplementation with arginine and glutamic acid modifies growth performance, carcass traits, and meat quality in growing-finishing pigs.

    Science.gov (United States)

    Hu, C J; Jiang, Q Y; Zhang, T; Yin, Y L; Li, F N; Deng, J P; Wu, G Y; Kong, X F

    2017-06-01

    Sixty Duroc × Large White × Landrace pigs with an average initial BW of 77.1 ± 1.3 kg were used to investigate the effects of dietary supplementation with arginine and glutamic acid on growth performance, carcass traits, and meat quality in growing-finishing pigs. The animals were randomly assigned to 1 of 5 treatment groups (12 pigs/group, male:female ratio 1:1). The pigs in the control group were fed a basal diet (basal diet group), and those in the experimental groups were fed the basal diet supplemented with 2.05% -alanine (isonitrogenous group), 1.0% -arginine (Arg group), 1% glutamic acid + 1.44% -alanine (Glu group), or 1.0% -arginine + 1.0% glutamic acid (Arg+Glu group). After a 60-d period of supplementation, growth performance, carcass traits, and meat quality were evaluated. The results showed no significant differences ( > 0.05) in growth performance and carcass traits of the pigs in the Arg group relative to the basal diet group; however, the longissimus dorsi (LD) muscle and back fat showed a decrease ( 0.05) on the final BW, phase 2 ADFI, and average daily weight gain in pigs but decreased ( acid composition without affecting growth performance and s.c. fat in pigs, providing a novel strategy to enhance meat quality in growing-finishing pigs.

  13. Creep feeding nursing beef calves.

    Science.gov (United States)

    Lardy, Gregory P; Maddock, Travis D

    2007-03-01

    Creep feeding can be used to increase calf weaning weights. However, the gain efficiency of free-choice, energy-based creep feeds is relatively poor. Generally, limit-feeding, high-protein creep feeds are more efficient, and gains may be similar to those produced by creep feeds offered free choice. Creep feeding can increase total organic matter intake and improve the overall energy status of the animal. Creep-fed calves tend to acclimate to the feedlot more smoothly than unsupplemented calves. Furthermore, provision of a high-starch creep feed may have a positive influence on subsequent carcass quality traits. Creep feeding can be applied to numerous environmental situations to maximize calf performance; however, beef cattle producers should consider their individual situations carefully before making the decision to creep feed.

  14. Comparison of Growth Performance, Carcass Characteristics and Meat Quality of Korean Local Chickens and Silky Fowl

    Directory of Open Access Journals (Sweden)

    Y. K. Choo

    2014-03-01

    Full Text Available This study was conducted to compare growth performance, carcass characteristics and meat quality of 4 breeds of local chicken. A total of 480 1-d-old chicks were distributed to 16 pens, with 4 treatments of breed, 4 replicates and 30 chicks per pen. Three Korean local breeds of white-mini broiler, Hanhyup-3-ho, and Woorimatdag, and a breed of silky fowl were raised under identical rearing and feeding conditions for 31-d, 37-d, 36-d, and 59-d, respectively. The BW and feed consumption on a pen basis were weekly measured for all pens, and ADFI, ADG and gain:feed were calculated for each pen. The ADFI and ADG of 3 breeds of Korean local chicken were greater than those of silky fowl (p<0.05. Within the Korean local breeds, ADFI of white-mini broiler was the highest (p<0.05, and ADG of Hanhyup-3-ho and white-mini broiler was the highest (p<0.05. Gain:feed of silky fowl was less than that of the 3 breeds of Korean local chicken. The carcass and breast yield of white-mini broiler were the greater than those of other breeds (p<0.05. The breast meat color (CIE L*, a*, and b* of 3 breeds of Korean local chicken were higher than that of silky fowl (p<0.05. The breast meat of Hanhyup-3-ho had greater cooking loss (p<0.05, whereas water holding capacity and pH were less than those of other breeds (p<0.05. The color score of 3 breeds of Korean local chicken was higher than that of silky fowl (p<0.05. Woorimatdag had a higher score on tenderness (p<0.05, whereas flavor score was less than that of other breeds (p<0.05. In conclusion, 4 local breeds of chicken have some unique features and seem to have more advantages, and this information can help consumers who prefer healthy and premium chicken meat.

  15. Comparative evaluation of carcass traits and meat quality in native Aseel chickens and commercial broilers.

    Science.gov (United States)

    Rajkumar, U; Muthukumar, M; Haunshi, S; Niranjan, M; Raju, M V L N; Rama Rao, S V; Chatterjee, R N

    2016-06-01

    A comprehensive study was conducted to analyse the meat quality attributes, composition and carcass traits in Aseel chickens and commercial broilers at market age on the basis of physiological age. A total of 20 Aseel (26 and 56 weeks) and 20 broiler (6 weeks) chickens were divided into two groups on a live weight basis, i.e. large (≥2.5 kg) and small (dressing percentage was significantly higher in larger chickens. Commercial broilers recorded significantly higher meat proportion and lower proportion of bone. The meat:bone ratio was 1.07:1.0 in Aseel and 1.31-1.0 in broiler chicken. Breast muscle content was significantly lower in smaller Aseel chickens. Aseel chicken had stronger and heavier backs and shanks. Abdominal fat percentage was significantly lower in Aseel (0.73-0.78%). The study concluded that the firm texture of Aseel meat was due to the high collagen content and interlocking connective tissue between the muscle fibres. The texture and acceptability of Aseel meat was higher. Aseel cocks had strong legs, lean meat and less abdominal fat, making them a high-value meat bird in addition to their aggressive fighting ability.

  16. Influence of Feed Supplementation with Cannabis Sativa on Quality of Broilers Carcass

    Directory of Open Access Journals (Sweden)

    Rifat Ullah Khan1*, F. R. Durrani1, Naila Chand1 and Haseeb Anwar

    2010-01-01

    Full Text Available A project was planned to study the effect of feeding powdered seeds of Cannabis sativa on the carcass quality of broiler chicks. A total of 160 day-old broiler chicks of equal weight were randomly divided into four equal groups A, B, C and D. Each group was further divided into four replicates with 10 chicks in each replicate. Dried crushed Cannabis sativa seeds were added to the feed of groups B, C and D at the rate of 5, 10 and 20% of offered feed respectively, while group A served as a control. The studied parameters were body weight, feed intake, feed conversion ratio (FCR, dressing percentage, mortality and economics. After an experimental period of 42 days, the data were analyzed statistically. It was revealed from the results that body weight gain was significantly higher (P<0.05, while feed intake was significantly lower (P<0.05, in group D compared to the control. FCR was significantly better in birds of group D compared to controls. Differences in dressing percentage and mortality were non significant between the treated and control groups. Return per chick (in rupees was significantly higher in group D compared to groups A and B (P<0.05. It was concluded from these results that seeds of Cannabis sativa have remarkable impact on growth of broiler chicks and can help in alleviating feed expenditure incurred on raising broiler chicks.

  17. Effects of Variants in and Genes on Growth, Carcass, and Meat Quality Traits in Rabbits

    Directory of Open Access Journals (Sweden)

    Wen-Chao Liu

    2014-05-01

    Full Text Available Appetite-related neuropeptides proopiomelanocortin (POMC and Neuropeptide Y (NPY are essential for regulating feeding behavior and energy homeostasis. The objective of this study was to evaluate the effects of variants in POMC and NPY genes on growth, carcass and meat quality traits in rabbits. A total of six SNPs were identified for POMC (n = 2 and NPY (n = 4 genes by direct sequencing. Three SNPs were subsequently genotyped by using MassArray system (Sequenom iPLEXassay in 235 individuals, which belong to three meat rabbit breeds, including 93 Ira rabbits; 81 Champagne rabbits and 61 Tianfu black rabbits. The SNP c.112-12G>T was in intron-exon boundaries (intron 1 of POMC gene, and the association analysis showed that individuals with TT genotype had a greater 84 d body weight (BW84, eviscerated weight and semi-eviscerated weight than those with GT genotype (pC SNP, which was in complete linkage with other three SNPs (g.1491G>A, g.1525G>T and g.1530C>T in intron 1 of NPY gene, was significantly correlated with eviscerated slaughter percentage and semi-eviscerated slaughter percentage in rabbits, and the individuals with CC genotype had a better performance than CG genotype (p<0.05. These findings would provide primary clues for the biological roles of POMC and NPY underlying the rabbit growth-related traits.

  18. A comparison of consumer sensory acceptance, purchase intention, and willingness to pay for high quality United States and Spanish beef under different information scenarios.

    Science.gov (United States)

    Beriain, M J; Sánchez, M; Carr, T R

    2009-10-01

    Tests were performed to identify variation across consumer evaluation ratings for 2 types of beef (Spanish yearling bull beef and US Choice and Prime beef), using 3 information levels (blind scores; muscle fat content + production conditions; and all production data including geographical origin) and 3 consumer evaluation ratings (hedonic rating, willingness to pay, and purchase intention). Further testing was carried out to assess the extent to which expert evaluations converged with those of untrained consumers. Taste panel tests involving 290 consumers were conducted in Navarra, a region in northern Spain. The beef samples were 20 loins of Pyrenean breed yearling bulls that had been born and raised on private farms located in this Spanish region and 20 strip loins from high quality US beef that ranged from high Choice to average Prime US quality grades. The Spanish beef were slaughtered at 507 +/- 51 kg of BW and 366 +/- 23 d of age. The US beef proved more acceptable to consumers and received greater ratings from the trained panel, with greater scores for juiciness (3.33), tenderness (3.33), flavor (3.46), and fat content (5.83) than for Spanish beef (2.77, 2.70, 3.14, 1.17). The differences in sensory variable rating were more pronounced for the Spanish beef than for the US beef, always increasing with the level of information. The variation in the ratings across different information levels was statistically significant in the case of the Spanish beef, whereas the variation observed in the ratings of the US beef was highly significant in the willingness of consumers to pay a premium. Consumers who appreciated greater quality were also more willing to pay for the additional level of quality.

  19. Detection of QTL for Carcass Quality on Chromosome 6 by Exploiting Linkage and Linkage Disequilibrium in Hanwoo

    Directory of Open Access Journals (Sweden)

    J.-H. Lee

    2012-01-01

    Full Text Available The purpose of this study was to improve mapping power and resolution for the QTL influencing carcass quality in Hanwoo, which was previously detected on the bovine chromosome (BTA 6. A sample of 427 steers were chosen, which were the progeny from 45 Korean proven sires in the Hanwoo Improvement Center, Seosan, Korea. The samples were genotyped with the set of 2,535 SNPs on BTA6 that were imbedded in the Illumina bovine 50 k chip. A linkage disequilibrium variance component mapping (LDVCM method, which exploited both linkage between sires and their steers and population-wide linkage disequilibrium, was applied to detect QTL for four carcass quality traits. Fifteen QTL were detected at 0.1% comparison-wise level, for which five, three, five, and two QTL were associated with carcass weight (CWT, backfat thickness (BFT, longissimus dorsi muscle area (LMA, and marbling score (Marb, respectively. The number of QTL was greater compared with our previous results, in which twelve QTL for carcass quality were detected on the BTA6 in the same population by applying other linkage disequilibrium mapping approaches. One QTL for LMA was detected on the distal region (110,285,672 to 110,633,096 bp with the most significant evidence for linkage (p<10−5. Another QTL that was detected on the proximal region (33,596,515 to 33,897,434 bp was pleiotrophic, i.e. influencing CWT, BFT, and LMA. Our results suggest that the LDVCM is a good alternative method for QTL fine-mapping in detection and characterization of QTL.

  20. Effects of ractopamine hydrochloride and dietary protein content on performance, carcass traits and meat quality of Nellore bulls.

    Science.gov (United States)

    Cônsolo, N R B; Mesquita, B S; Rodriguez, F D; Rizzi, V G; Silva, L F P

    2016-03-01

    Ractopamine hydrochloride (RH) alters protein metabolism and improves growth performance in Bos taurus cattle with high carcass fat. Our objective was to evaluate the effects of RH, dietary CP and RH×CP interaction on performance, blood metabolites, carcass characteristics and meat quality of young Nellore bulls. A total of 48 bulls were randomly assigned to four treatments in a 2×2 factorial arrangement. The factors were two levels of dietary CP (100% and 120% of metabolizable protein requirement, defined as CP100 and CP120, respectively), and two levels of RH (0 and 300 mg/animal·per day). Treated animal received RH for the final 35 days before slaughter. Animals were weighed at the beginning of the feedlot period (day 63), at the beginning of ractopamine supplementation (day 0), after 18 days of supplementation (day 18) and before slaughter (day 34). Animals were slaughtered and hot carcass weights recorded. After chilling, carcass data was collected and longissimus samples were obtained for determination of meat quality. The 9-11th rib section was removed for carcass composition analysis. Supplementation with RH increased ADG independently of dietary CP. There was a RH×CP interaction on dry matter intake (DMI), where RH reduced DMI at CP120, with no effect at CP100. Ractopamine improved feed efficiency, without RH×CP interaction. Ractopamine had no effect on plasma creatinine and urea concentration. Greater dietary CP tended to increase blood urea, and there was a RH×CP interaction for plasma total protein. Ractopamine supplementation increased plasma total protein at CP120, and had no effect at CP100. Ractopamine also decreased plasma glucose concentration at CP100, but had no effect at CP120. Ractopamine increased alkaline phosphatase activity at CP120 and had no effect at CP100. There was a tendency for RH to increase longissimus muscle area, independently of dietary CP. Ractopamine did not alter fat thickness; however, fat thickness was reduced by

  1. Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed.

    Science.gov (United States)

    Serdaroğlu, M; Kavuşan, H S; İpek, G; Öztürk, B

    2018-02-01

    The objective of this study was to investigate quality attributes of beef patties formulated with dried pumpkin pulp and seed mixture (PM). Four different meatball formulations were prepared where lean was replaced with PM as C (0% PM), P2 (2% PM), P3 (3% PM) and P5 (5% PM). Utilization of PM decreased moisture and increased ash content of the patties. Incorporation of 5% PM (P5) increased the pH value of both uncooked and cooked patties compared to C group. Increasing levels of PM increased water-holding capacity. No significant differences were found in cooking yield and diameter change with the addition of PM. Incorporation of PM increased fat and decreased moisture retention of the samples. a* values were decreased with PM addition, where L* values did not differ among treatments and b* values were similar in C, P3 and P5 samples. Textural properties were mostly equivalent to control samples with the incorporation of PM even at higher concentrations. The addition of PM did not significantly affect any of the sensory scores tested. These results indicated that utilization of PM presents the opportunity to decrease the amount of meat besides to improve healthier profile without causing negative changes in physical, chemical and technological quality of beef patties.

  2. Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed

    Science.gov (United States)

    2018-01-01

    The objective of this study was to investigate quality attributes of beef patties formulated with dried pumpkin pulp and seed mixture (PM). Four different meatball formulations were prepared where lean was replaced with PM as C (0% PM), P2 (2% PM), P3 (3% PM) and P5 (5% PM). Utilization of PM decreased moisture and increased ash content of the patties. Incorporation of 5% PM (P5) increased the pH value of both uncooked and cooked patties compared to C group. Increasing levels of PM increased water-holding capacity. No significant differences were found in cooking yield and diameter change with the addition of PM. Incorporation of PM increased fat and decreased moisture retention of the samples. a* values were decreased with PM addition, where L* values did not differ among treatments and b* values were similar in C, P3 and P5 samples. Textural properties were mostly equivalent to control samples with the incorporation of PM even at higher concentrations. The addition of PM did not significantly affect any of the sensory scores tested. These results indicated that utilization of PM presents the opportunity to decrease the amount of meat besides to improve healthier profile without causing negative changes in physical, chemical and technological quality of beef patties. PMID:29725220

  3. Quality of beef burger with addition of wet okara along the storage

    Directory of Open Access Journals (Sweden)

    Rafaela Bergmann Strada de Oliveira

    Full Text Available ABSTRACT Combining the consuming of agricultural residues with satisfying consumers is a challenge that may result in financial income for the frozen meat industries, besides generating products with different nutritional value and satisfactory technological quality. Thus, we aimed at elaborating and assessing the physical, chemical and microbiological characteristics of frozen raw and fried beef hamburgers with addition of okara in its wet form throughout their storage over a period of 120 days. The inclusion of okara was proportional to the reduction in the content of protein, and to the increase of the lipid and moisture amount in the fried and raw formulations. Okara increased the luminosity and dimmed along the storage period. In the raw formulations at zero time lower values for b*, a* were observed when compared to the zero time of the fried hamburgers. This leaded to a light brown color and highlighting the clearing of the color due to the inclusion of okara. The fried hamburgers also featured this clearing, but they were darker brown. Chromaticity was greater with the inclusion of okara and with the passage of time. It can be concluded after 120 days storage the levels of protein, lipid and moisture of the formulations were according to the recommended by the Technical Regulation for Identity and Quality of Hamburgers and comply with the requirements of the Brazilian Law for microbiological standards. The brown colour changed with the inclusion of okara but without alterations in the characteristic colour for beef burguers.

  4. Sensory quality and energy use for scrambled eggs and beef patties heated in institutional microwave and convection ovens

    Energy Technology Data Exchange (ETDEWEB)

    Cremer, M.L.

    1982-05-01

    Scrambled eggs (96 portions) and beef patties (96 portions) were heated in institutional microwave and convection ovens to determine energy use in heating and sensory quality of food. For both products, significantly (P < 0.01) more energy (BTU) was used for heating in the convection than in the microwave oven and respective amounts (BTU) were 28658.7 and 9385.7 for eggs; 31313.3 and 9365.0 for beef patties. All scores for sensory quality were significantly (P < 0.01) higher for eggs heated in the microwave than in the convection, but for beef patties, scores were higher for all characteristics and significantly (P < 0.01) higher for appearance, flavor, and general acceptability after heating in the convection rather than the microwave oven.

  5. Effects of different rearing systems on growth performance, carcass traits, meat quality and serum biochemical parameters of Chaohu ducks.

    Science.gov (United States)

    Zhang, Cheng; Ah Kan Razafindrabe, Richard-Hermann; Chen, Kaikai; Zhao, Xiaohui; Yang, Lei; Wang, Li; Chen, Xingyong; Jin, Sihua; Geng, Zhaoyu

    2018-04-01

    This study was conducted using a total of 360 22-day-old Chaohu ducks to evaluate the effect of rearing system on growth performance, carcass traits, meat quality and serum parameters of male and female Chaohu ducks. The birds were divided and raised in separate pens according to sex and rearing system, with three replicate pens of 30 male or 30 female ducks per pen for each rearing system. The rearing systems consisted of a floor rearing system (FRS) and a net rearing system (NRS). Results showed that ducks raised in NRS had better growth performance, whereas, ducks raised in FRS exhibited better carcass traits and meat color, and lower intramuscular fat. For the serum parameters, NRS significantly decreased high-density lipoprotein cholesterol content, and enhanced total protein and triacylglycerol contents. Male ducks had lower abdominal fat percentage, and higher growth performance and shear force, but there were no other significant differences between sexes. No rearing system × sex interaction was observed in the present study, revealing that rearing system had the same effect on both sexes. In conclusion, NRS was beneficial to the growth performance of Chaohu ducks, whereas this system had some negative effects on carcass traits, meat quality and serum profiles. © 2018 Japanese Society of Animal Science.

  6. Level and period of realimentation to assess improvement in body condition and carcass quality in cull ewes.

    Science.gov (United States)

    Bhatt, Randhir Singh; Soren, Nira Manik; Sahoo, Artabandhu; Karim, Shaikh Abdul

    2013-01-01

    Improvement in body condition was assessed in 40 cull ewes (>6 years), equally distributed in two groups and realimented with ad libitum roughage (gram straw) and two levels of concentrate feeding, i.e., 2.5 % (T(1)) of live weight (LW) and ad libitum (T(2)). Five representative animals from an initial 45 were slaughtered at the initiation of the study (0 day) and five animals from each treatment at 44, 67, and 90 days of experiment for carcass attributes. Improvement in body condition score (BCS), nutrient utilization, feed efficiency, and carcass traits were assessed at 44, 67, and 90 days. Metabolism trial of 6-day collection of feed, feces, and urine samples was conducted on five representative ewes from each group after 60 days of feeding. The level of concentrate feeding on LW gain and BCS was significant, and the duration of realimentation showed a linear improvement (P body condition of cull ewes for quality mutton production.

  7. Performance, Carcass Production, and Meat Quality of Sumba Ongole Bulls Fed Ration Containing Velvet Bean (Mucuna pruriens

    Directory of Open Access Journals (Sweden)

    S. M. Yantika

    2016-04-01

    Full Text Available This research aimed to study performance, carcass production, meat quality, and economic feasibility of male Sumba Ongole cattle fed ration supplemented with velvet bean (M. pruriens. The research was designed in a completely randomized block design using 16 cattle with average body weight of 488+37.08 kg. The treatments were: T0= 15% straw + 85% concentrate; T1= T0 + 12% of velvet bean flour supplement; T2= T0 + 16% of velvet bean tempeh supplement; and T3= T0 + 200 mg/head/d of ractopamine hydrocloride. Data were analyzed by using analysis of variance with orthogonal contrast. The observed variables included feed consumption, average daily body weight gain (ADG, feed efficiency (FE, income over feed cost (IOFC, hot carcass weight (HCW, carcass percentage, subcutaneous fat thickness, meat pH, tenderness, cooking loss, and water holding capacity (WHC. The result revealed that the addition of 12% velvet bean flour into the rations increased dry matter consumption (P<0.05, but did not affect ADG, FE, IOFC, carcass production, and meat quality. The addition of 12% velvet bean flour produced the lowest cooking loss (P<0.05. The addition of 16% velvet bean tempeh into the rations significantly increased (P<0.05 dry matter consumption, however reduced (P<0.05 ADG, FE, and IOFC compared to control treatment. It is concluded that velvet bean flour at the level of 12% can be used as an alternative feed supplement in the ration of Sumba Ongole cattle and can replace the use of synthetic ß-agonist.

  8. The effect of transport density and gender on stress indicators and carcass and meat quality in pigs

    Energy Technology Data Exchange (ETDEWEB)

    Pereira, T.L.; Corassa, A.; Komiyama, C. M.; Araújo, C.V.; Kataoka, A.

    2015-07-01

    A total of 168 finishing pigs were used to investigate the effects of gender (barrows and gilts) and transport densities for slaughter (236, 251, and 275 kg/m²) on stress indicators and carcass and pork quality. The animals transported at 251 kg/m² (T251) presented cortisol values below those at 236 kg/m2 (T236), but no different from those at 275 kg/m2 (T275). The lactate dehydrogenase (LDH) values in pigs transported at T236 were the lowest. The blood components did not differ between T236 and T275. The pH values at 45 min (pH45) and at 24 h (pH24) postmortem were higher for pigs subjected to T236. However, the pH45 was higher at T251 than at T275, but pH24 was lower at T251 than at T275. The lightness values in the muscles of the pigs transported at T236 and T251 were higher than those at T275. Lower drip loss values were observed in the muscle of animals at T251. Carcasses of pigs at T236 contained more 1–5 cm lesions while those at T275 contained more 5–10 cmlesions in sections of loin. No significant effects of gender were found on the stress indicators, blood components, pH45, pH24, color, drip loss or carcass lesions in general. These results indicate that the pre-slaughter transport of pigs at densities of 251 kg/m² generates less physiological damage and smaller losses on carcass and pork quality irrespective of gender. (Author)

  9. Effect of a nutritional reconditioning program for thin dairy cattle on body weight, carcass quality, and fecal pathogen shedding.

    Science.gov (United States)

    Maier, Gabriele U; Hoar, Bruce R; Stull, Carolyn L; Kass, Philip H; Villanueva, Veronica; Maas, John

    2011-12-15

    To assess changes in body weight, carcass quality, and fecal pathogen shedding in cull dairy cows fed a high-energy ration for 28 or 56 days prior to slaughter. Randomized clinical trial. 31 adult Holstein dairy cows. Cows were randomly assigned to a control (immediate slaughter) group or a 28-day or 56-day feeding group. Cows in the feeding groups received a high-energy feed and were weighed every 7 days. Carcasses were evaluated by USDA employees. Fecal and blood samples were collected at the start and end of the feeding periods. Body condition score and adjusted preliminary yield grade were significantly increased in both feeding groups, compared with values for the control group; body weight, hot carcass weight, dressing percentage, and ribeye area were significantly increased after 56 days, but not after 28 days, compared with values for the control group. Average daily gain and marbling score were significantly lower after feeding for 28 days versus after 56 days. Prevalence of Escherichia coli O157:H7 shedding in feces decreased from 14% to 5.6%, but this difference was not significant. Cows seropositive for antibodies against bovine leukemia virus that had signs of lymphoma and lame cows had a low average daily gain. Net loss was $71.32/cow and $112.80/cow for the 28-day and 56-day feeding groups, respectively. Feeding market dairy cows improved body condition and carcass quality. Cows seropositive for antibodies against bovine leukemia virus that have signs of lymphoma and lame cows might be poor candidates for reconditioning.

  10. Ractopamine levels on performance, carcass characteristics and quality of pig meat

    Directory of Open Access Journals (Sweden)

    Cesar Augusto Pospissil Garbossa

    2013-05-01

    Full Text Available This study evaluated the effect of ractopamine (RAC on the performance of finishing pigs and the meat quality of these animals. Seventy crossbred pigs (35 barrows and 35 females selected for high gain of lean meat, with initial weight of 77.1±0.32 kg were distributed in randomized blocks with five treatments (0, 5, 10, 15, and 20 ppm RAC in the diet and seven replications during 28 days. The experimental unit was represented by a male and a female pig. Regarding the performance variables, there was a linear increase in final weight with increasing levels of RAC, as well as in average daily weight gain. An improvement in feed conversion was observed for animals fed RAC, and the optimal level - estimated by the LRP model - was ~ 5 ppm. For feed intake, no significant effect on intake of digestible lysine and energy intake was observed. Carcass yield responses increased linearly with the RAC dose. Ash content, color component b* and loss drip linearly decreased with increasing doses of RAC. There was also a significant difference in the percentage of ether extract and crude protein in the loin, and treatment with 20 ppm RAC showed a lower amount of protein and larger amounts of lipids. Moisture content, color component L*, weight loss by cooking and defrosting, shear force and pH were not affected by the treatment. Concerning the lipid oxidation, there was no effect of RAC on the concentration of TBARS (thiobarbituric acid reactive substances under cooling and under freezing. Thus, all ractopamine levels improve performance compared with control and do not negatively affect the quality of fresh, chilled or frozen pig meat.

  11. Performance, carcass yield, and meat quality of free-range broilers fed wet grain corn silage

    Directory of Open Access Journals (Sweden)

    ESPB Saldanha

    2006-06-01

    Full Text Available This study aimed at evaluating the effect of total replacement of dry corn by wet grain corn silage (WGCS in the feed of label broilers older than 28 days of age on performance, mortality, carcass, parts, breast meat and thighs meat yields, and meat quality. A mixed-sex flock of 448 ISA S 757-N (naked-neck ISA JA Label day-old chicks was randomly distributed in to randomized block experimental design with four treatments (T1 - with no WGCS; T2 - WGCS between 28 and 83 days; T3 - WGCS between 42 and 83 days; and T4 - WGCS between 63 and 83 days and four replicates of 28 birds each. Birds were raised under the same management and feeding conditions until 28 days of age, when they started to have free access to paddock with pasture (at least 3m²/bird and to be fed the experimental diets. Feed and water were offered ad libitum throughout the rearing period, which was divided in three stages: starter (1 to 28 days, grower (29 to 63 days, and finisher (64 to 83 days according to the feeding schedule. During the short periods of WGCS use (group T2 during grower stage and T4 during the finisher stage, performance and mortality results were similar as to those of the control group (T1. At the end of the experiment, it was observed that the extended use of WGCS (T2 and T3 determined a negative effect on feed conversion ratio. However, the best results of breast meat yield were observed with birds fed WGCS since 28 days (T2. It was concluded that WGCS can replace dry corn grain for short periods during the grower and finisher stages with no impairment of meat quality and yield in slow growth broilers.

  12. Deciphering signature of selection affecting beef quality traits in Angus cattle.

    Science.gov (United States)

    Taye, Mengistie; Yoon, Joon; Dessie, Tadelle; Cho, Seoae; Oh, Sung Jong; Lee, Hak-Kyo; Kim, Heebal

    2018-01-01

    Artificial selection towards a desired phenotype/trait has modified the genomes of livestock dramatically that generated breeds that greatly differ in morphology, production and environmental adaptation traits. Angus cattle are among the famous cattle breeds developed for superior beef quality. This paper aimed at exploring genomic regions under selection in Angus cattle that are associated with meat quality traits and other associated phenotypes. The whole genome of 10 Angus cattle was compared with 11 Hanwoo (A-H) and 9 Jersey (A-J) cattle breeds using a cross-population composite likelihood ratio (XP-CLR) statistical method. The top 1% of the empirical distribution was taken as significant and annotated using UMD3.1. As a result, 255 and 210 genes were revealed under selection from A-H and A-J comparisons, respectively. The WebGestalt gene ontology analysis resulted in sixteen (A-H) and five (A-J) significantly enriched KEGG pathways. Several pathways associated with meat quality traits (insulin signaling, type II diabetes mellitus pathway, focal adhesion pathway, and ECM-receptor interaction), and feeding efficiency (olfactory transduction, tight junction, and metabolic pathways) were enriched. Genes affecting beef quality traits (e.g., FABP3, FTO, DGAT2, ACS, ACAA2, CPE, TNNI1), stature and body size (e.g., PLAG1, LYN, CHCHD7, RPS20), fertility and dystocia (e.g., ESR1, RPS20, PPP2R1A, GHRL, PLAG1), feeding efficiency (e.g., PIK3CD, DNAJC28, DNAJC3, GHRL, PLAG1), coat color (e.g., MC1-R) and genetic disorders (e.g., ITGB6, PLAG1) were found to be under positive selection in Angus cattle. The study identified genes and pathways that are related to meat quality traits and other phenotypes of Angus cattle. The findings in this study, after validation using additional or independent dataset, will provide useful information for the study of Angus cattle in particular and beef cattle in general.

  13. Carcass parameters and meat quality in meat-goat kids finished on chicory, birdsfoot trefoil, or red clover pastures.

    Science.gov (United States)

    Turner, K E; Cassida, K A; Zerby, H N; Brown, M A

    2015-07-01

    This study was conducted during the 2009 and 2010 grazing seasons to assess carcass parameters and chevon (goat meat) quality when meat-goat kids (n=72) were finished on pastures of red clover (Trifolium pratense L.; RCL), birdsfoot trefoil (Lotus corniculatus L.; BFT), or chicory (Cichorium intybus L.; CHIC). Final live weight (Pgoats were finished on RCL compared to CHIC with BFT being intermediate. Ribeye area, backfat thickness, body wall thickness, internal fat score, and leg score were not different (P>0.10) among treatments when adjusted for the covariate of carcass weight. Finishing meat-goat kids on RCL, BFT, or CHIC impacted concentrations of fatty acids (FAs) 18:1 trans-10, 18:1 cis-11, 18:2, 18:3 polyunsaturated fatty acids (PUFAs), omega-6, omega-3, and PUFA:saturated fatty acid ratio in longissimus lumborum samples. Finishing meat-goat kids on CHIC, RCL, or BFT pastures produced carcass weights acceptable for most ethnic markets in the USA. Published by Elsevier Ltd.

  14. The effect of age, genotype and sex on carcass traits, meat quality and sensory attributes of geese

    Directory of Open Access Journals (Sweden)

    Linda Uhlířová

    2018-03-01

    Full Text Available Objective The aim of this study was to compare carcass traits, meat quality and sensory attributes in two different genotypes of geese according to age and sex. Methods The experiment was carried out on 160 birds of two genotypes of geese: the Czech Goose (CG breed and a Eskildsen Schwer (ES hybrid. One-d-old goslings were divided into four groups according to genotype and sex. Two dates for slaughtering (at 8 and 16 wk of age of goslings were undertaken. Results The slaughter weight, cold carcass weight and dressing percentage were affected by all the studied factors, and significant interactions between age, genotype and sex were detected in the slaughter weight (p<0.001 and cold carcass weight (p = 0.004. The pH was not affected by any of studied factors, whereas in terms of meat colour parameters there were observed significant effects of age on L* and b* value and a significant effect of sex on a* value. The meat fat content was higher (p = 0.002 in ES. Higher score for overall acceptance of goose meat was recorded for ES at both ages compared to CG. Conclusion ES had higher dressing percentage and better sensory attributes, whereas CG exceled in the favourable nutritional value of the meat.

  15. Carcass traits and meat quality of growing rabbits in pens with and without different multilevel platforms

    Directory of Open Access Journals (Sweden)

    M. Martino

    2016-06-01

    Full Text Available The aim of this trial was to determine the effect of the presence of wire or plastic mesh elevated platforms on carcass traits and meat quality characteristics, with particular attention to the oxidative status of growing rabbits. A total of 174 five-week old rabbits were randomly divided into 3 groups with 2 replications (6 pens; 29 rabbits/pen: pens without platforms (NoP with a stocking density of 16 rabbits/m2 and pens with wire-mesh platforms (WP or plastic-mesh platforms (PP that were placed on 2 levels, with a stocking density of 16 rabbits/m2 on the floor or 9.14 rabbits/m2 when the platform were included. At 84 d rabbits were slaughtered. The slaughter traits and Longissimus lumborum (LL physical and chemical compositition were not affected by treatments. Rabbits from the PP group showed the highest retinol and γ-tocotrienol content on LL muscle, whereas the NoP ones showed a higher α-tocotrienol and α-tocopherol level. The absence of platforms led to decreased (P<0.001 thiobarbituric acid-reactive substances values and induced an improvement in n-3 polyunsaturated fatty acids. Levels of linoleic, linolenic and docosahexaenoic acids were equal to those of the WP group (23.45, 3.75, 0.64% in NoP and 22.6, 4.14, 0.53% in WP, respectively but higher than in PP rabbits (20.86, 3.05, 0.45%, respectively. It can be concluded that the pens with elevated platforms provide greater possibilities for movement, which is beneficial from the viewpoint of animal welfare. However, this greater activity influences the oxidative status of the meat, decreasing the antioxidant content and worsening the lipid oxidation of rabbit meat.

  16. MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM--implant and beta agonist impacts on beef palatability.

    Science.gov (United States)

    Garmyn, A J; Miller, M F

    2014-01-01

    The use of anabolic implants has a long-standing place in the cattle feeding industry, due to their positive impact on growth performance and subsequent profitability. However, implants can have adverse effects on carcass quality, shear force, and eating quality depending on the dose and frequency, or what some refer to as the aggressiveness of the implant regimen administered. Within the past decade, a new class of growth promotants, known as β-adrenergic agonists (βAA), has emerged in the beef feeding industry in the United States. Currently, 2 have gained U.S. Food and Drug Administration approval for use in beef finishing diets to improve performance and carcass yields. Much like anabolic implants, these repartitioning agents can have negative effects on Warner-Bratzler shear force (WBSF), but the differences do not necessarily translate directly to consumer responses for palatability and acceptance in some instances, especially when tenderness is managed through proper postmortem aging. As researchers continued to investigate the mechanisms responsible for the impact of βAA, inevitably this led to consideration of the interaction between βAA and anabolic implants. Early work combining zilpaterol hydrochloride (ZH) with anabolic implants improved performance, carcass yield, and meat yield with additive negative effects on WBSF. Similar results were produced when pairing ZH with anabolic steroids equipped with various release patterns. As with any tool, the key to success is proper management. Certain cattle populations may be better suited to receive growth promotants such as implants and βAA, and postmortem management of subprimal cuts becomes vital when producers take more aggressive approaches to improve performance and yield. The objective of this review is to overview research findings related to the impact of growth promotant technologies on beef palatability, focusing specifically on the role of implants and βAA on carcass quality, beef tenderness

  17. Comparison of two feeding finishing treatments on production and quality of organic beef

    Directory of Open Access Journals (Sweden)

    Giulio Cozzi

    Full Text Available The study compared growth and slaughter performance and meat quality of organic beef cattle finished with or without pasture grazing. One group of 10 Limousin heifers was finished under confined conditions and fed ad libitum a total mixed ration based on maize silage, hay and cereal grains. A second group of 10 Limousin heifers rotationally grazed two contiguous pasture plots of 1.5 ha each with a daily supplementation of a concentrate mix based on cereal grains and roasted soybeans. Heifers were slaughtered at commercial finishing and meat quality traits were assessed on Longissimus thoracis muscle. The grazing group, due to a lower average daily gain (0.74 vs. 0.95 kg/day; P<0.05, required a prolonged finishing period (172 vs. 155 days; P<0.05 than the confined animals. Meat samples from grazing cattle were less tender (shear force: 3.92 vs. 3.24 kg/cm2; P<0.05 and showed a lower lightness (L*: 33.0 vs. 35.8; P<0.001 and a higher redness (15.4 vs. 13.7; P<0.01 and yellowness (15.6 vs. 14.6; P<0.05. Fatty acid composition of the intramuscular fat was significantly affected by the finishing system. Grazing heifers had a higher content of polyunsaturated fatty acids (4.06 vs. 3.66% of total fatty acids; P<0.05, conjugated linoleic acids (0.16 vs. 0.10% of total fatty acids; P<0.01 and ω-3 (0.44 vs. 0.30% of total fatty acids; P<0.001 than confined animals. The detrimental effects of pasture grazing on growth performance and on some important meat quality traits explain the limited adoption of this finishing system in organic beef production.

  18. Effects of the β-Adrenergic Agonist Cimaterol on Growth and Carcass Quality of Monozygotic Friesian Young Bulls at Three Developmental Stages

    DEFF Research Database (Denmark)

    Vestergaard, Mogens; Sommer, Mario; Klastrup, Signe

    1993-01-01

    of intake. The animals were slaughtered on day 90 of the treatment period. Without affecting feed intake, CIM treatment increased average daily gain (ADG) by 19% (Pcarcass gain, EUROP conformation and longissimus dorsi area were all...... in cuts from the hind region of the carcass. The percentage of carcass saleable meat increased (Panimals. The effects of cimaterol were evident in all three WG. The results show that cimaterol is effective in stimulating overall growth performance and improving carcass leanness......The objective was to investigate the effects of the β-adrenergic agonist cimaterol (CIM) on growth and carcass quality of Friesian young bulls at different developmental stages. The study comprised three liveweight groups (WG) each of four pairs of monozygotic twins. The average initial liveweight...

  19. Performance and meat quality traits of beef heifers fed with two levels of concentrate and ruminally undegradable protein.

    Science.gov (United States)

    Duarte, Marcio de Souza; Paulino, Pedro Veiga Rodrigues; Valadares Filho, Sebastião de Campos; Paulino, Mario Fonseca; Detmann, Edenio; Zervoudakis, Joanis Tilemahos; Monnerat, João Paulo Ismerio dos Santos; Viana, Gabriel da Silva; Silva, Luiz Henrique P; Serão, Nicola Vergara Lopes

    2011-04-01

    The effects of two levels of concentrate and ruminally undegradable protein (RUP) on performance, intake, digestibility, carcass characteristics, meat quality traits, and commercial cuts yield were assessed. Twenty crossbred heifers (240 kg average body weight) were used. At the beginning of the trial, four animals were slaughtered as reference group and the 16 remaining animals were randomly assigned to four treatments, in a 2 × 2 factorial design: two levels of concentrate (40% and 80%, dry matter (DM) basis) and two levels of RUP (48.79% and 27.19% of CP). At the end of the trial, all the animals were slaughtered. There was no interaction (P > 0.05) between concentrate and RUP levels. Dry matter intake and nutrients digestibility was not affected (P > 0.05) by RUP level. Heifers fed the highest RUP level had greater (P  0.05) DMI and ADG. Heifers fed diets with 80% concentrate had greater intake of TDN and EE, and lower intake of NDF (P RUP levels did not affect (P > 0.05) the carcass characteristics and carcass gain composition. Heifers fed 80% concentrate diets had larger (P  0.05) the composition of carcass gain. There was no effect (P > 0.05) of RUP and concentrate levels on meat quality traits and commercial cut yields.

  20. A comparison between the body composition, carcass

    African Journals Online (AJOL)

    Jasper

    The carcass was then swivelled so that the spinal column was sawn through at right angles. The flank ..... Carcass quality of crossbred lambs expressing the callipyge phenotype born to ... Genetic studies on the South African Mutton Merino:.

  1. Performance, carcass and meat quality of ewes supplemented with magnesium oxide

    Directory of Open Access Journals (Sweden)

    Camila Constantino

    2014-01-01

    Full Text Available The objective of this study was to evaluate the performance, the carcass and meat characteristics of ewes supplemented with magnesium oxide. Eighteen 6-year-old Santa Ines ewes were used in a completely randomized experimental design, where three levels of supplementation (0.0, 0.1 and 0.2% magnesium oxide in the concentrate were tested, with six replicates. Final weight, weight gain, feed intake and feed conversion were not affected by levels of magnesium supplementation. Hot and cold carcass weights showed linear increasing and quadratic responses, respectively, according to supplementation with magnesium. Carcass measurements such as length, depth, and measures of arm and leg were not affected by supplementation. Depth and width of the longissimus muscle and rib-eye area were not affected; however, marbling and ether extract increased linearly with supplementation. Water loss and color were not affected. Lipid oxidation and shear force were not affected by supplementation, while the myofibrillar fragmentation index showed a quadratic regression. There was a linear decrease in pH with magnesium supplementation. Supplementation with magnesium can improve carcass and meat pH, but can act negatively by increasing the amount of marbling and ether extract of meat.

  2. The effect of intensive and extensive production systems on carcass quality in New Zealand White rabbits

    Directory of Open Access Journals (Sweden)

    Tomasz Daszkiewicz

    2012-04-01

    Full Text Available Forty New Zealand White rabbits weaned at 30 days were divided into 2 groups and reared under intensive or extensive production system till slaughter age (90 days of age.  In the extensive production system, rabbits were housed in free-standing cages on straw litter and fed farm-made feed ad libitum.  Control rabbits were raised intensively in wire mesh slatted floor cages, indoors and on a commercial pellet ad libitum. Hot carcass weight was 16,6% lower (P<0.01 in extensive production, although the difference of 1 point both in hot and cold dressing percentage in favour of the intensively reared rabbits was not significant (P>0.05. The higher carcass weight of the control rabbits led to heavier primal cuts, including head (P0.05 and the fore part, intermediate part and hind part of the carcass (P0.01.  However, expressed as % of carcass weight, a significantly higher ratio was only found for the head (P0.01 and edible offal (P0.05 in intensively produced rabbits.  The production systems investigated  had no significant (P>0.05 effect on the chemical composition, physicochemical properties and organoleptic characteristics of meat from New Zealand White rabbits.

  3. Carcass Traits and Meat Quality of Prestice Black-Pied Pig Breed

    Directory of Open Access Journals (Sweden)

    Václav Matoušek

    2016-08-01

    Full Text Available The objective of the study was to evaluate fattening performance, carcass value and meat quality in pigs of Prestice Black-Pied breed in relation to slaughter weight (SW and gender (barrows and gilts, resp.. Pigs were divided into weight categories: SW1 (75 to 99.9 kg, SW2 (100 to 109.9 kg and SW3 (110 to 130 kg and all individual traits were analyzed by the general linear model procedure (SAS 9.3. Average SW of each weight group was as follows: SW1 94.2 kg, SW2 105.8 kg, and SW3 115.2 kg. Differences among average backfat thickness of 36.07 mm in SW1, 40.16 mm in SW2, and 43.21 mm in SW3 were significant (p<0.01. Lean meat content was 48.94% (SW1, 48.78% (SW2, and 48.76% (SW3. Pigs were slaughtered at average weight of 105.7 kg for barrows and 104.4 kg for gilts. Average backfat thickness for barrows was 40.90 mm and 38.72 mm for gilts (significant difference p<0.05. Lean meat content was 48.75% in barrows and 48.91% in gilts. The values of pH45, characterizing the meat of very good quality. The loin in SW3 was darker than the muscles of SW1 and SW2. Drip loss was the lowest in SW1 (1.96%, compared to the highest drip loss in SW3 (2.59%. Content of intramuscular fat was 2.68% in SW3, 2.79% in SW2, and SW1 had the lowest content 2.47%. The values of pH45, colour lightness and drip loss were similar in both genders. However barrows had higher intramuscular fat content by 0.31% than gilts (p<0.05.

  4. The use of probiotic in the diet to improve carcass characteristics and meat quality of sheep

    Directory of Open Access Journals (Sweden)

    Budi Haryanto

    2000-12-01

    Full Text Available An experiment has been carried out to investigate the effect of probiotic and ruminally less-degradable protein supplementation on the growth and efficiency of feed utilization in sheep. Thirty two male sheep with an average liveweight of 23 kg were divided into 4 groups of 8 individuals to test four dietary treatments. The dietary treatments were a basal concentrate diet, b basal concentrate diet supplemented with ruminally less degradable protein in proportion of 90:10%, c basal concentrate supplemented with probiotic at 0.5%, and d basal concentrate diet supplemented with ruminally less degradable protein and probiotic in proportion of 89.5:10:0.5% consequtively. The concentrate was fed at 1.5% of the liveweight, and adjusted every week after weighing the individuals. Napier grass was fed ad libitum after being chopped into 5 cm length. Drinking water was available adequately. The animals were individually caged. The experiment was carried out for 7-day adaptation to the dietary treatments and 42-day period of feeding trials. The parameters being observed include weekly liveweight changes, slaughter weight, carcass weight and carcass characteristics. The results indicated that the liveweight changes were relatively the same for all treatment groups, which ranged from 89 to 94 g/d. However, the dry matter intakes ranged from 856 to 925 g/d. The slaughter weight ranged from 26.9 to 27.3 kg with carcass weight ranged from 12.0 to 12.8 kg indicating that the carcass percentage were in the range from 55.8 to 57.1% of the empty body weight. Probiotic supplement resulted in reduction of fat content in the meat from these observation, it is reasonable to assume that the use of probiotic in the diet reduced the carcass fat without affecting the daily weight gain.

  5. Evaluation of Saccharomyces cerevisiae fermentation product as an alternative to monensin on growth performance, cost of gain, and carcass characteristics of heavy-weight yearling beef steers.

    Science.gov (United States)

    Swyers, K L; Wagner, J J; Dorton, K L; Archibeque, S L

    2014-06-01

    Two hundred fifty-two cross-bred yearling steers (406 ± 24 kg BW) were used in a completely randomized block design with a 2 × 2 factorial arrangement of treatments (7 pens/treatment) to evaluate the effects of dietary Saccharomyces cerevisiae fermentation product (SFP) and monensin (MON) on growth performance and carcass characteristics. Dietary treatments arranged as a 2 × 2 factorial were 1) with or without SFP and 2) with or without MON. Finishing diets contained 19.7% of DM as dried distiller's grains with solubles. Both SFP and MON were added in the total mixed ration in place of an equal amount of cornmeal (DM basis; target intake = 2.8 g of SFP and 33 mg of MON/kg of dietary DM). Each treatment group was offered ad libitum access to a transition ration from d 1 to 8 and then to the finishing ration from d 9 to 125. Body weights were collected on d 0, 28, 56, 84, 110, and 125. Initial and final BW was an average of 2-d weights (d -1 and 0 and d 124 and 125, respectively). Steers were shipped for harvest on d 125. Overall ADG was decreased (P = 0.03) in steers supplemented with SFP, but final BW was similar among treatments. Feeding SFP was associated with lighter (P < 0.01) HCW and a greater (P = 0.01) number of carcasses grading USDA Choice. Twelfth rib fat thickness was not affected by SFP (P = 0.82) or MON (P = 0.35), but numerical decreases in 12th rib fat thickness among cattle receiving SFP or MON alone contributed to a tendency (P = 0.07) for greater 12 rib fat thickness when SFP and MON were provided. There was no effect of treatment on cost of gain (P ≥ 0.21). The effects of SFP in the current study may have been limited in heavy yearling steers due to consumption of a finishing diet containing 19.7% dried distiller's grains with solubles.

  6. Effects of late gestation distillers grains supplementation on fall-calving beef cow performance and steer calf growth and carcass characteristics.

    Science.gov (United States)

    Wilson, T B; Schroeder, A R; Ireland, F A; Faulkner, D B; Shike, D W

    2015-10-01

    Fall-calving, mature Angus and Simmental × Angus cows ( = 251 total) and their progeny were used to evaluate the effects of late gestation dried distillers grains plus solubles (DDGS) supplementation on cow performance and progeny growth and carcass characteristics. Cows were blocked by breed and allotted to 12 tall fescue pastures (6.8 ha average). Pastures were randomly assigned to 1 of 2 treatments: cows were offered 2.1 kg DM DDGS·cow·d (SUP; CP = 23%, fat = 7%; = 6 pastures) or were not offered a supplement (CON; = 6 pastures) 69 ± 9 d before expected calving date. Cows remained on treatments until calving. Once weekly, cows that had calved were removed from treatment pastures and were moved to new tall fescue pastures (21.6 ha average) where cows from both treatments were comingled without further supplementation. Cows ( = 74) were removed from study for calving more than 30 d after expected calving date, calf loss and injury, or euthanasia. Cow BW and BCS were recorded at the beginning of the supplementation period, after calving, and at breeding. Calf BW was taken at birth and early weaning (82 ± 14 d of age). After weaning, 71 steer progeny (representative of dam breed and treatment pastures) were transitioned to a common feedlot diet with individual feed intake monitored using the GrowSafe feeding system. Steers were slaughtered at 47 ± 4 d after a minimum 12th rib fat thickness (back fat) estimation of 0.6 cm, with cattle being shipped in 3 groups. Forage availability was not different between treatments ( = 0.69). Cows offered SUP gained more BW and BCS ( ≤ 0.02) during the supplementation period. There were no differences ( ≥ 0.12) in calving date, calf birth or weaning BW, or preweaning ADG. Cow BW at breeding was not different ( = 0.19); however, BCS at breeding was greater ( milk production, AI conception, or overall pregnancy rate were detected. For steer progeny, initial feedlot BW, final BW, and days on feed were not different ( ≥ 0

  7. Consumer assessment of beef tenderloin steaks from various USDA quality grades at 3 degrees of doneness.

    Science.gov (United States)

    O'Quinn, Travis G; Brooks, J Chance; Miller, Markus F

    2015-02-01

    A consumer study was conducted to determine palatability ratings of beef tenderloin steaks from USDA Choice, USDA Select, and USDA Select with marbling scores from Slight 50 to 100 (USDA High Select) cooked to various degrees of doneness. Steaks were randomly assigned to 1 of 3 degree of doneness categories: very-rare, medium-rare, or well-done. Consumers (N = 315) were screened for preference of degree of doneness and fed 4 samples of their preferred doneness (a warm-up and one from each USDA quality grade treatment in a random order). Consumers evaluated steaks on an 8-point verbally anchored hedonic scale for tenderness, juiciness, flavor, and overall like as well as rated steaks as acceptable or unacceptable for all palatability traits. Quality grade had no effect (P > 0.05) on consumer ratings for tenderness, juiciness, flavor, and overall like scores, with all traits averaging above a 7 ("like very much") on the 8-point scale. In addition, no differences (P > 0.05) were found in the percentage of samples rated as acceptable for all palatability traits, with more than 94% of samples rated acceptable for each trait in all quality grades evaluated. Steaks cooked to well-done had lower (P Choice and Select quality grades. © 2015 Institute of Food Technologists®

  8. Genome-wide Association Study to Identify Quantitative Trait Loci for Meat and Carcass Quality Traits in Berkshire

    Science.gov (United States)

    Iqbal, Asif; Kim, You-Sam; Kang, Jun-Mo; Lee, Yun-Mi; Rai, Rajani; Jung, Jong-Hyun; Oh, Dong-Yup; Nam, Ki-Chang; Lee, Hak-Kyo; Kim, Jong-Joo

    2015-01-01

    Meat and carcass quality attributes are of crucial importance influencing consumer preference and profitability in the pork industry. A set of 400 Berkshire pigs were collected from Dasan breeding farm, Namwon, Chonbuk province, Korea that were born between 2012 and 2013. To perform genome wide association studies (GWAS), eleven meat and carcass quality traits were considered, including carcass weight, backfat thickness, pH value after 24 hours (pH24), Commission Internationale de l’Eclairage lightness in meat color (CIE L), redness in meat color (CIE a), yellowness in meat color (CIE b), filtering, drip loss, heat loss, shear force and marbling score. All of the 400 animals were genotyped with the Porcine 62K SNP BeadChips (Illumina Inc., USA). A SAS general linear model procedure (SAS version 9.2) was used to pre-adjust the animal phenotypes before GWAS with sire and sex effects as fixed effects and slaughter age as a covariate. After fitting the fixed and covariate factors in the model, the residuals of the phenotype regressed on additive effects of each single nucleotide polymorphism (SNP) under a linear regression model (PLINK version 1.07). The significant SNPs after permutation testing at a chromosome-wise level were subjected to stepwise regression analysis to determine the best set of SNP markers. A total of 55 significant (p<0.05) SNPs or quantitative trait loci (QTL) were detected on various chromosomes. The QTLs explained from 5.06% to 8.28% of the total phenotypic variation of the traits. Some QTLs with pleiotropic effect were also identified. A pair of significant QTL for pH24 was also found to affect both CIE L and drip loss percentage. The significant QTL after characterization of the functional candidate genes on the QTL or around the QTL region may be effectively and efficiently used in marker assisted selection to achieve enhanced genetic improvement of the trait considered. PMID:26580276

  9. Genome-wide Association Study to Identify Quantitative Trait Loci for Meat and Carcass Quality Traits in Berkshire

    Directory of Open Access Journals (Sweden)

    Asif Iqbal

    2015-11-01

    Full Text Available Meat and carcass quality attributes are of crucial importance influencing consumer preference and profitability in the pork industry. A set of 400 Berkshire pigs were collected from Dasan breeding farm, Namwon, Chonbuk province, Korea that were born between 2012 and 2013. To perform genome wide association studies (GWAS, eleven meat and carcass quality traits were considered, including carcass weight, backfat thickness, pH value after 24 hours (pH24, Commission Internationale de l’Eclairage lightness in meat color (CIE L, redness in meat color (CIE a, yellowness in meat color (CIE b, filtering, drip loss, heat loss, shear force and marbling score. All of the 400 animals were genotyped with the Porcine 62K SNP BeadChips (Illumina Inc., USA. A SAS general linear model procedure (SAS version 9.2 was used to pre-adjust the animal phenotypes before GWAS with sire and sex effects as fixed effects and slaughter age as a covariate. After fitting the fixed and covariate factors in the model, the residuals of the phenotype regressed on additive effects of each single nucleotide polymorphism (SNP under a linear regression model (PLINK version 1.07. The significant SNPs after permutation testing at a chromosome-wise level were subjected to stepwise regression analysis to determine the best set of SNP markers. A total of 55 significant (p<0.05 SNPs or quantitative trait loci (QTL were detected on various chromosomes. The QTLs explained from 5.06% to 8.28% of the total phenotypic variation of the traits. Some QTLs with pleiotropic effect were also identified. A pair of significant QTL for pH24 was also found to affect both CIE L and drip loss percentage. The significant QTL after characterization of the functional candidate genes on the QTL or around the QTL region may be effectively and efficiently used in marker assisted selection to achieve enhanced genetic improvement of the trait considered.

  10. Carcass and meat quality traits of chickens fed diets concurrently supplemented with vitamins C and E under constant heat stress.

    Science.gov (United States)

    Zeferino, C P; Komiyama, C M; Pelícia, V C; Fascina, V B; Aoyagi, M M; Coutinho, L L; Sartori, J R; Moura, A S A M T

    2016-01-01

    The objective of this study was to determine if a diet supplemented simultaneously with vitamins C and E would alleviate the negative effects of heat stress, applied between 28 and 42 days of age, on performance, carcass and meat quality traits of broiler chickens. A total of 384 male broiler chickens were assigned to a completely randomized design, with a 2×3 factorial arrangement (diet with or without vitamin supplementation and two ambient temperatures plus a pair-feeding group) and 16 replicates. Chickens were kept in thermoneutral conditions up to 28 days of age. They were then housed in groups of four per cage, in three environmentally controlled chambers: two thermoneutral (22.5 and 22.6°C) and one for heat stress (32°C). Half the chickens were fed a diet supplemented with vitamins C (257 to 288 mg/kg) and E (93 to 109 mg/kg). In the thermoneutral chambers, half of the chickens were pair-fed to heat stressed chickens, receiving each day the average feed intake recorded in the heat stress chamber in the previous day. Meat physical quality analyses were performed on the pectoralis major muscle. No ambient temperature×diet supplementation interaction effects were detected on performance, carcass, or meat quality traits. The supplemented diet resulted in lower growth performance, attributed either to a carry-over effect of the lower initial BW, or to a possible catabolic effect of vitamins C and E when supplemented simultaneously at high levels. Heat stress reduced slaughter and carcass weights, average daily gain and feed intake, and increased feed conversion. Growth performance of pair-fed chickens was similar to that of heat stressed chickens. Exposure to heat stress increased carcass and abdominal fat percentages, but reduced breast, liver and heart percentages. Pair-fed chickens showed the lowest fat percentage and their breast percentage was similar to controls. Heat stress increased meat pH and negatively affected meat color and cooking loss. In pair

  11. Effect of castration and crossbreeding on meat quality traits of Maremmana beef cattle

    Directory of Open Access Journals (Sweden)

    Manuel Juárez

    2010-01-01

    Full Text Available The aim of this trial was to evaluate the influence of castration and crossbreeding on some meat quality traits of Maremmana breed calves. Meat quality attributes were determined in carcasses from thirty male animals: 11 intact Maremmana males (MM, 10 intact crossbreeding males (CB, 9 Maremmana steers (ST. Meat composition, texture, colour and intramuscular lipid profile of Longissimus thoracis muscle were analysed after 8 days of ageing. Meat from intact Maremmana males showed a general tendency to be tougher and with a higher saturated fatty acids content than the other groups but this trend is only partially confirmed by analysis of WBSr (3.58 kg MM vs. 2.70 kg ST; P<0.05 and total collagen (5.35 mg MM vs. 3.05 g ST; P<0.05 data. Nevertheless insoluble collagen is higher in males than in steers and crossbreeds. As to saturated fatty acids content, the only significant difference is between MM and CB (48.30% vs. 44.1%; P<0.05. In addition to its practical utility in management, castration showed some positive effects on meat quality characteristics, as well as crossbreeding.

  12. Performance, behaviour and meat quality of beef heifers fed concentrate and straw offered as total mixed ration or free-choice

    Energy Technology Data Exchange (ETDEWEB)

    Iraira, S.P.; Madruga, A.; Pérez-Juan, M.; Ruíz-de-la-Torre, J.; Rodríguez-Prado, M.; Calsamiglia, S.; Manteca, X.; Ferret, A.

    2015-07-01

    Eighteen Simmental heifers were fed concentrate and barley straw offered as a total mixed ration (TMR) or separately as a free choice (FCH) to compare performance, behaviour, and meat quality. The heifers were assigned to treatments in a randomized complete block design. Animals were allotted to roofed pens with 3 animals per pen, and 3 pens per treatment. Intake of concentrate, average daily gain, and gain to feed ratio were not different between diets, being on average 7.6 kg/day, 1.38 kg/day and 0.18 kg/kg, respectively. Straw intake was greater in TMR than in FCH treatment (0.7 vs 0.3 kg/day, respectively; p<0.001). Crude protein intake, neutral detergent fibre intake and water consumption did not differ between treatments. Time spent eating was longer in FCH than in TMR (p=0.001), whereas time spent ruminating and total chewing time were longer (p<0.01) in TMR than in FCH. The number of displacements resulting from competition for feed in the main feeder in TMR treatment tended to be greater than in FCH treatment. There were no differences in the carcass characteristics and quality of meat of animals assigned to the different feeding methods, but the percentage of 18:2 n-6 was higher in FCH treatment. In summary, these results suggest that the use of TMR as a feeding method in beef cattle fed high concentrate diets did not affect performance and increased time spent ruminating with a potential decrease of ruminal acidosis incidence. (Author)

  13. Animal performance and carcass quality of milk-fed Assaf lambs

    OpenAIRE

    Landa, Roberto; Lavín, Paz; Frutos, Pilar; Mantecón, Ángel R.; Giráldez, Francisco Javier

    2004-01-01

    [FR] Croissance et qualité de la carcasse de l'agneau Assaf recevant le lait reconstitué". Cette expérience avait pour l'objectif d'étudier l'effet du sexe et du système d'élevage sur la croissance et la qualité de la carcasse des agneaux de race Assaf. On a utilisé 24 agneaux, 12 de chaque sexe, qui ont été abattus lorsqu'ils ont atteint 10 kg de poids corporel. La moitié des agneaux sont restés avec leur mère pendant toute l'expérience (NR : agneaux avec allaitement naturel). Le reste (12 ;...

  14. The effect of cinnamon bark (Cinnamomum burmanii) essential oil microcapsules on vacuumed ground beef quality

    Science.gov (United States)

    Brilliana, I. N.; Manuhara, G. J.; Utami, R.; Khasanah, L. U.

    2017-04-01

    Ground beef has a short shelf life because it is susceptible to damage due to microbial contamination and lipid oxidation. So some sort of preservation method such as refrigerated storage, vacuum packaging or natural preservative addition is needed to extend the shelf life of ground beef. A natural preservative that can be used as a food preservative is the cinnamon bark (Cinnamomum burmanii) essential oil microcapsules. The aim of the research was to determine the influence of a cinnamon bark essential oil microcapsules (0%;0.5% and 1% w/w of the ground beef) on the Total Plate Count (TPC), Thiobarbituric Acid (TBA), pH and color of ground beef during refrigerated storage (4±1°C). The result showed that cinnamon bark essential oil microcapsules affected the TPC, TBA, pH and color of ground beef. The addition of the cinnamon bark essential oil microcapsules on ground beef can inhibit microbial growth, inhibit lipid oxidation, inhibit discoloration and lowering pH of fresh ground beef during refrigerated storage compared to the control sample. The higher of the microcapsules were added, the higher the inhibition of microbial growth, lipid oxidation and discoloration of ground beef, indicating better preservation effects.

  15. Growth performance, carcass characteristics, meat quality and muscle amino-acid profile of different rabbits breeds and their crosses.

    Science.gov (United States)

    Nasr, Mohammed A F; Abd-Elhamid, Tamer; Hussein, Mohamed A

    2017-12-01

    Meat production efficiency can be enhanced by crossbreeding to capture heterosis. This study aimed to investigate the impact of rabbit genotype on growth performance, carcass traits, meat quality and amino acids profile. A total of 504 weaned rabbits from nine genotypes of full factorial crossing of New Zealand White (NZW), Californian (CA) and Rex (RX) were used. Longissimus thoracis et lumborum muscles were assessed for meat quality and amino acids profile. There were no differences between groups at weaning and 6weeks, but by 10weeks differences were significant (Pmeat quality. CA×RX and RX×NZW had the heaviest body weight at 10weeks of age and highest body weight gain during the whole finishing period. Copyright © 2017 Elsevier Ltd. All rights reserved.

  16. Growth performance, carcass characteristics and meat quality of finishing bulls fed crude glycerin-supplemented diets

    Directory of Open Access Journals (Sweden)

    Mônica Chaves Françozo

    2013-04-01

    Full Text Available This study was conducted to evaluate the performance, carcass characteristics and chemical composition of Longissimusmuscle (LM of the bulls. Twenty-four Nellore bulls were used in a complete randomised design. The bulls were randomly assigned to one of the three diets containing 0, 5 or 12% glycerin. Final BW and ADG were similar (P>0.05 between the bulls fed with 5 or 12% of glycerin but were higher (P0.05 by glycerin level. Hot carcass weight increased (P0.05 the conformation, colour, texture, marbling and pH. There was difference (P>0.05 for moisture, ashes and crude protein among glycerin levels. Bulls fed 12% glycerin present the highest (P<0.03 total lipids on LM. The percentage of saturated fatty acids (SFA, monounsaturated acids (MUFA, polyunsaturated acids (PUFA, n-6 and n-3 fatty acids and PUFA/SFA and n-6:n-3 ratios of the LM were similar among the diets. In conclusion, glycerin level did not affect the animal performance and carcass characteristics of Nellore bulls finished in feedlot.

  17. Effect of calcium oxide inclusion in beef feedlot diets containing 60% dried distillers grains with solubles on ruminal fermentation, diet digestibility, performance, and carcass characteristics.

    Science.gov (United States)

    Nuñez, A J C; Felix, T L; Lemenager, R P; Schoonmaker, J P

    2014-09-01

    Two experiments were conducted to determine the effect of increasing dietary CaO on ruminal fermentation, diet digestibility, performance, and carcass characteristics of feedlot steers fed 60% dried distillers grains with solubles ( DDGS: ). In Exp. 1, 120 steers were allotted by weight (355 ± 7.9 kg) to 1 of 4 treatments containing 60% DDGS, 20% corn silage, 13.5 to 14.4% ground corn, 4% supplement, and 0 to 2.5% limestone on DM basis to determine the effects of CaO on performance and carcass characteristics. Treatments consisted of 0, 0.8, 1.6, or 2.4% CaO inclusion in the diet (DM basis), with CaO replacing limestone. Steers were slaughtered at a target BW of approximately 641 kg. In Exp. 2, 4 steers (initial BW = 288 ± 3 kg) were randomly allotted to the same diets in a 4 × 4 Latin square design (14-d periods) to determine the effects of CaO on ruminal pH, VFA, and nutrient digestibility. Statistical analyses were conducted using the MIXED procedure of SAS. Inclusion of CaO at 0.8, 1.6, and 2.4% increased ADG by 5.0, 3.9, and 0%, respectively, compared to 0% CaO (quadratic; P = 0.03). Intake was linearly decreased (P = 0.04) and G:F was linearly increased (P = 0.02) by CaO inclusion. Dressing percentage increased as CaO increased from 0 to 1.6% and then decreased for 2.4% CaO (quadratic; P < 0.01). In Exp. 2, steers fed 0% CaO had the greatest prefeeding ruminal pH, steers fed 0 and 0.8% CaO exhibited the most rapid postfeeding decline in ruminal pH, and steers fed 2.4% CaO exhibited a relatively stable ruminal pH throughout the 24-h period (treatment × time; P ≤ 0.01). Acetate, butyrate, and total VFA concentrations increased linearly (P ≤ 0.05) at 0, 3, 6, and 12 h postfeeding with increasing CaO. Propionate at 3 h postfeeding increased from 0 to 1.6% CaO and decreased from 1.6 to 2.4% CaO (quadratic; P = 0.10). Urine pH increased linearly (P ≤ 0.01) while urine output and urine ammonia decreased linearly (P ≤ 0.05) as CaO inclusion increased

  18. Effects of feeding green forage of sulla (Hedysarum coronarium L.) on lamb growth and carcass and meat quality.

    Science.gov (United States)

    Bonanno, A; Di Miceli, G; Di Grigoli, A; Frenda, A S; Tornambè, G; Giambalvo, D; Amato, G

    2011-01-01

    The nutritional effects of sulla (Hedysarum coronarium L.) forage containing condensed tannins (CT) on growth of lambs, and carcass and meat quality were investigated. Thirty-two male Comisana lambs aged 100 ± 8 days weighing 19.0 ± 2.8 kg were fed fresh forage of sulla or CT-free annual ryegrass (Lolium multiflorum Lam. subsp. Wersterwoldicum) for 49 days until slaughter; in addition, each lamb was supplied with 200 g/days of concentrate. Eight lambs per diet had been previously treated with anthelmintic drugs to remove nematode parasites. Measurements of BW and feed intake, and counts of faecal nematode eggs were made. Carcass parameters were recorded after slaughter, and tissue components of the hind leg were determined. Longissimus dorsi meat was evaluated for pH, colour, thawing and cooking losses, Warner-Bratzler shear force, chemical composition and sensory properties based on triangle tests. Relative to ryegrass-fed lambs, sulla-fed lambs had significantly greater dry matter (DM) and protein intake, a more favourable feed conversion ratio, and superior growth rate, final BW at 150 days of age, carcass weight, yield and fatness. These results were attributed to the high protein and non-structural carbohydrate content of sulla, and also to the moderate CT content of sulla (16.7 and 20.3 g/kg of DM in offered and consumed sulla forage, respectively). Anthelmintic treatment did not affect lamb growth, as the level of parasitic infection (initial and final) was low. The physical, chemical and sensory properties of the lamb meat were not influenced by diet.

  19. The impact of cooling methods on microbiological quality of broiler carcasses

    Directory of Open Access Journals (Sweden)

    Peter Popelka

    2014-02-01

    Full Text Available The aim of this work was to compare two chilling methods, combined (aerosol and water chilling, in terms of their effectiveness in chilling of different weight categories of broiler chickens. At the same time microbial associations of different weight categories of broiler chickens were evaluated. Samples were collected in an approved establishment and poultry carcasses were divided according to weight and chilling methods into five categories. The first four categories were chilled using combined chilling method and fifth category was chilled with water. The temperature of the breast muscle before and after chilling and microbiological parameters (total viable count, Enterobacteriaceae, Salmonella was measured. By comparing the temperature of the breast muscle after combined chilling method was not achieved in the breast muscles temperature below 4 °C in all weight categories. In any case, the lowest average temperature has been reached in the weight category <1.2 kg (4.9 °C and with increasing weight, the average temperature was rising, and the highest was in weight category 1.8 to 2.5 kg (10.8 °C. Poultry carcasses were subsequently divided into portions and after cutting were chilled up to a temperature below 4 °C. In poultry carcasses chilled by water, the average temperature of the breast muscle after 20 minutes in the water bath was even higher (19.6 °C compared to combine chilling. Thus chilled poultry carcasses were frozen up to -18 °C in a core of muscles. Comparing the microbiological contamination in different weight categories and chilling techniques, we found that the lowest total viable count (TVC before and after chilling was in the lowest category and the difference before chilling was significantly lower comparing with all other categories. Conversely TVC after chilling by water was decreased. In comparing the number of Enterobacteriaceae before and after chilling, a similar pattern of contamination as above was found

  20. Improvement of beef cattle genetics provided increasing sustainability of beef cattle production and protein consumption in Thailand

    Energy Technology Data Exchange (ETDEWEB)

    Boonyanuwat, K. [Beef Cattle Research and Development Group, Division of Animal Husbandry, Department of Livestock Development, Bangkok (Thailand)], E-mail: kalayabo@yahoo.com; Sirisom, P [Tak Livestock Breeding and Research Center, Meung (Thailand); Putharatanung, A [Nongkwang Livestock Research and Breeding Center, Photharam (Thailand)

    2009-07-01

    The rural innovation research and development (R and D) in beef cattle genetics, biotechnology, climate science and production systems, supported profitable and sustainable beef cattle production in Thailand. Department of Livestock Development (DLD) undertakes R and D to achieve continuous improvement in genetics, production technologies to improve productivity, profitability and sustainability of beef cattle production and quality of products. Efficiencies were achieved through improvements in genetics, nutrition and grazing management, use of information, meat science, and reduction in ruminant methane production. This function was essential to maintain long-term production competitiveness and achieve sustained economic growth in rural Thailand, where the beef cattle production was the important livestock production, accounting for 36.99% of the value of livestock production in Thailand. Molecular, quantitative genetics, and biotechnology tool were being combined in the development of genetic improvement. In 2006, beef meat was imported 1,842.53 thousand tons (0.41% of all consumption, 120.84 baht/kg). For the big size cattle, such as Tak cattle, Kabinburi cattle (Thai synthetic breeds by DLD, Tak = 62.5 Charoles-Brahman, Kabinburi = 50 Simental- Brahman), and cross breed cattle, they were in fattening period for 6-12 month. Fattening group, they were raised for restaurant, hotel, super market, and steak house. Data were collected from 2 parts: 1) 354 cattle of experimental trial in DLD part, and 2) 492 fattening cattle of small holders in Tak province and Nakorn Pathom province during October 2004-September 2007. Data collecting was separated into 2 parts (performance data and reference). Data were adjusted by group location month and year to analyze for growth, carcass performance and economic performances). There were 5 breeds of fattening beef cattle: 1) Thai Native, 2) Thai Brahman, 3) Kabinburi, 4) Tak, and 5) Tajima-Native. The first group was around 41

  1. Carcass characteristics, non-carcass components and meat quality of Nellore cattle in a feedlot and fed with different corn hybridsCaracterísticas de carcaça, de componentes não carcaça e qualidade da carne de bovinos nelore em confinamento e alimentados com diferentes híbridos de milho

    Directory of Open Access Journals (Sweden)

    Carla Prado Rosolem

    2012-02-01

    Full Text Available The objective of this study was to evaluate carcass characteristics, non-carcass components and meat quality of Nellore cattle in feedlot and fed with different corn hybrids (flint, semi-flint and semi-dent in the diet. Twenty-seven animals averaging 350 ± 24 kg of body weight and 24 months of age were used. The animals were distributed in a completely randomized design with three treatments (T, where, T1- diet with flint corn (TDFC, T2- diet with semi-flint corn (TDSFC and T3- diet with semi-dent corn (TDSDC, with 9 replicates per treatment. The animals were fed ad libitum twice daily (at 8:00 am and 4:00pm with isocaloric and isonitrogenous diet, with 30% of sugar cane bagasse and 70% concentrate (88% maize, 8% soybean meal, 3% mineral and vitamin supplement and 1% urea for 95 days (14 days of adaptation and 3 experimental periods of 27 days each. The animals were weighed at the beginning of the experiment and after each period of 27 days, always in a fasting period of 16 hours. At the end of the experiment, the animals were slaughtered in commercial slaughterhouse, measuring non-carcass components (weight of blood, feet, hide, head, tail, organs, fat removed for cleaning, gastrointestinal tract (pharynx, esophagus, stomach and intestines and carcass characteristics (hot carcass, cold carcass yield, carcass length, leg length, thigh thickness, perimeter of leg, arm length, arm thickness, arm perimeter, front weight, rear weight and conformation. Sample was collected from HH joint for evaluation of the percentage of bone, muscle and fat and subsequent use of the Longissimus dorsi muscle for evaluation of fat cover thickness, marbling, Longissimus muscle área (LMA, degree of finish, water loss, pH, beef color, fat color and proximate analysis of meat. There was no significant difference (P>0.05 between treatments for the evaluated parameters for carcass characteristics and non-carcass components. For the parameters of meat quality, there was

  2. Carcass traits and meat quality of crossbred Boer goats fed peanut cake as a substitute for soybean meal.

    Science.gov (United States)

    Silva, T M; de Medeiros, A N; Oliveira, R L; Gonzaga Neto, S; Queiroga, R de C R do E; Ribeiro, R D X; Leão, A G; Bezerra, L R

    2016-07-01

    This study aimed to determine the impact of replacing soybean meal with peanut cake in the diets of crossbred Boer goats as determined by carcass characteristics and quality and by the fatty acid profile of meat. Forty vaccinated and dewormed crossbred Boer goats were used. Goats had an average age of 5 mo and an average BW of 15.6 ± 2.7 kg. Goats were fed Tifton-85 hay and a concentrate consisting of corn bran, soybean meal, and mineral premix. Peanut cake was substituted for soybean meal at levels of 0.0, 33.33, 66.67, and 100%. Biometric and carcass morphometric measurements of crossbred Boer goats were not affected by replacing soybean meal with peanut cake in the diet. There was no influence of the replacement of soybean meal with peanut cake on weight at slaughter ( = 0.28), HCW ( = 0.26), cold carcass weight ( = 0.23), noncarcass components of weight ( = 0.71), or muscularity index values ( = 0.11). However, regression equations indicated that there would be a reduction of 18 and 11% for loin eye area and muscle:bone ratio, respectively, between the treatment without peanut cake and the treatment with total soybean meal replacement. The weights and yields of the commercial cuts were not affected ( > 0.05) by replacing soybean meal with peanut cake in the diet. Replacing soybean meal with peanut cake did not affect the pH ( = 0.79), color index ( > 0.05), and chemical composition ( > 0.05) of the meat (). However, a quadratic trend for the ash content was observed with peanut cake inclusion in the diet ( = 0.09). Peanut cake inclusion in the diet did not affect the concentrations of the sum of SFA ( = 0.29), the sum of unsaturated fatty acids (UFA; = 0.29), or the sum of PUFA ( = 0.97) or the SFA:UFA ratio ( = 0.23) in goat meat. However, there was a linear decrease ( = 0.01) in the sum of odd-chain fatty acids in the meat with increasing peanut cake in the diet. Soybean meal replacement with peanut cake did not affect the n-6:n-3 ratio ( = 0.13) or the

  3. The effect of sex and age at slaughter on some carcass and meat quality traits of Boer kids

    Directory of Open Access Journals (Sweden)

    Kaić Ana

    2013-01-01

    Full Text Available This study investigated some carcass and meat quality traits of Boer kids (17 male and 17 female at two different average slaughter ages (83 and 139 days. Jointed cuts of half carcasses arranged from the greatest to the smallest were: hind leg (28.5%, rib and flank (21.2%, shoulder (19.3%, back (8.5%, loin (7.9%, neck (7.6% and chuck (3.4%. Male kids had significantly higher percentage of the neck cuts (p≤0.001 while females had significantly higher percentage of rib and flank cuts (p≤0.05. At higher slaughter ages neck (p≤0.05 and chuck (p≤0.001 percentages significantly decreased and rib and flank (p≤0.001 percentage significantly increased. On average, hind leg had 72.2 % of muscle, 8.6 % of fat and 18.8 % of bone. Female kids had higher muscle and lower bone hind leg content than males (p≤0.01. Hind leg bone content significantly decreased at higher slaughter age (p≤0.01. Meat from male kids displayed significantly higher cie L*(p≤0.001 and b*(p≤0.05 values than females. At higher slaughter age L* values significantly decreased (p≤0.01 while a* and b* values significantly increased (p≤0.001; p≤0.01.

  4. Meta-analysis of effects of gender in combination with carcass weight and breed on pork quality.

    Science.gov (United States)

    Trefan, L; Doeschl-Wilson, A; Rooke, J A; Terlouw, C; Bünger, L

    2013-03-01

    Meta-analysis was performed to quantify the effects of gender in combination with carcass weight and breed on pork quality. Altogether published results from 43 references were used. The traits analyzed were pH at 45 min (pH45min) and pH at 24 h (pH24hr) postmortem, objective color attributes lightness (L*), redness (a*), and yellowness (b*; CIE color system), color and marbling scores, drip loss, intramuscular fat content (IMF), and backfat thickness (P2), as well as sensory scores of juiciness and tenderness. Data for 2 muscle types, LM and Musculus semimembranosus (SMM), were used for the analysis. Swine genders were defined as intact/entire male (EM), surgically castrated male (SM), immunocastrated male (IM), and entire female (EF). After standardization of scaled traits (color, marbling scores, juiciness, tenderness) and accounting for cold carcass weight (CW), statistical analysis was performed using mixed models where breed was included as random effect. The analysis found a general effect of gender on each trait and multiple comparisons identified significant differences among the individual genders for L* (lightness), marbling scores, IMF, P2 in LM, and pH24hr in SMM. For these traits, when genders were grouped into gender categories as "castrates" (IM, SM) and "natural genders" (EM, EF), significant differences were found among estimates related to these categories. Furthermore, significant differences were found between castrates and individual gender types, indicating that castrated animals statistically segregated regarding their pork quality and regardless of type of castration. Pork of SM/EM animals has been found to be the fattest/leanest and there is indication that IM pork has the lightest meat color. Carcass weight dependence was found to be nonlinear (quadratic) for a*, P2, and marbling scores, and linear for b* and color scores in LM and pH24hr in SMM. The analysis identified significant breed effects for all traits, with large variation in the

  5. The capability of alfalfa grazing- and concentrate-based feeding systems to produce homogeneous carcass quality in light lambs over time

    Energy Technology Data Exchange (ETDEWEB)

    Ripoll, G.; Alvarez-Rodriguez, J.; Sanz, A.; Joy, M.

    2014-06-01

    The effects of grazing on the carcasses and meat of light lambs are unclear, mainly due to variations in weather conditions and pasture production, which affect the growth of lambs and the quality of their carcasses. The aim of this study was to evaluate the effect of feeding systems, which varied in intensification due to the use of concentrate, on the growth and carcass traits of light lambs and the capability of these feeding systems to produce homogeneous lamb carcasses over the course of several years. The average daily weight gain of grazing lambs, but not lambs fed indoors was affected over years. The colour of the Rectus abdominis muscle and the amount of fat were more variable in grazing lambs (from 2.7 to 6.3) than indoor lambs (from 4.5 to 5.1). Grazing feeding systems without concentrate supplementation are more dependent than indoor feeding systems on the year. This climatologic dependence could lead to slaughter of older grazing lambs (77 days) to achieve the target slaughter weight when temperatures are low or the rainfall great. All feeding systems evaluated produced light lambs carcasses with a conformation score from O to R that is required by the market. Even the potential change in fat colour found in both grazing treatments was not enough to change the subjective evaluation of fat colour. (Author)

  6. Mapping of QTL on chromosomes 1, 2, 3, 12, 14, 15 and X in pigs: characteristics carcass and quality of meat

    NARCIS (Netherlands)

    Paixao, D.M.; Carneiro, P.L.S.; Paiva, S.R.; Sousa, K.R.S.; Verardo, L.L.; Braccini Neto, J.; Pinto, A.P.G.; Marubayashi Hidalgo, A.; Nascimento, C.; Périssé, I.V.; Lopes, P.S.; Guimaraes, S.E.F.

    2012-01-01

    The accomplishment of the present study had as objective to map Quantitative Trait Loci (QTL) associated to carcass and quality traits in a F2 pig population developed by mating two Brazilian Piau breed sires with 18 dams from a commercial line (Landrace × Large White × Pietrain). The linkage map

  7. Effects of supplemental copper on the serum lipid profile, meat quality, and carcass composition of goat kids.

    Science.gov (United States)

    Huang, Yanling; Wang, Yong; Lin, Xi; Guo, Chunhua

    2014-06-01

    To evaluate the effects of copper (Cu) supplementation on the serum lipid profile, meat quality, and carcass composition of goat kids, thirty-five 3-4-month-old Jian Yang big-eared goat kids (BW 20.3±0.6 kg) were randomly assigned to one of seven dietary Cu treatments (n=5/treatment). The dietary Cu concentrations were: (1) control (no supplemental Cu), (2) 20 mg, (3) 40 mg, (4) 80 mg, (5) 160 mg, (6) 320 mg, and (7) 640 mg of supplemental Cu/kg dry matter (DM). Copper was supplemented as CuSO4.5H2O (25.2 % Cu). The goats were fed a high-concentrate basal diet with the different concentrations of supplemental Cu/kg DM for 96 days. The serum lipid profile was determined on day 51 and day 96. Meat quality and carcass composition of longissimus dorsi muscle were measured after the goats were slaughtered at 96 days. Serum total cholesterol, triglycerides, high density lipoprotein-cholesterol (HDL-C), and low density lipoprotein-cholesterol (LDL-C) were not affected by treatment (P>0.18). No differences were observed in drip loss, cooking loss, a* (redness/greenness) and b* (yellowness/blueness) values (P>0.17); however, the 24-h pH value (linear; P=0.0009) and L* (brightness) value (linear; P=0.0128) decreased, and shear force increased (linear; P=0.0005) as Cu supplementation increased. The intramuscular fat (%) increased (linear; P=0.001) as supplemental Cu increased. No differences (P>0.21) in the moisture, crude protein, and ash (%) were observed. Results of this study indicate that supplemental Cu does not modify the serum lipid profile; however, it can impact intramuscular fat content and the meat quality of goat kids.

  8. Characteristics of beef from intensively fed western Baggara bulls and heifers: quality attributes and chemical composition

    Directory of Open Access Journals (Sweden)

    I.M.A. Sharaf Eldin

    2013-06-01

    Full Text Available Fourteen samples of L. dorsi muscles were taken from western Baggara cattle, one sample from each of seven bulls and seven heifers randomly selected for slaughter at the end of an experimental feedlot feeding which lasted for 16 weeks at Kuku Research Station, Khartoum North, Sudan, to study sex effects on meat chemical composition and quality attributes. Moisture content of beef was higher in bulls meat than in heifers meat. Protein and ash content were significantly (P<0.001 higher in bulls meat, whereas fat content was significantly (P<0.001 higher in heifers meat than in bulls meat. Cooking loss of bulls meat was significantly (P<0.001 lower and water-holding capacity was also significantly (P<0.01 lower in the bulls meat than in heifers meat. Bull’s meat colour had low lightness (L and high redness (a and yellowness (b, as determined by Hunter Lab. Tristimulus colorimeter, as compared with heifers meat. Sensory panelist scores were higher for colour darkness and flavour intensity and lower for tenderness, juiciness and overall acceptability of bulls meat as compared with heifers meat.

  9. Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops

    Directory of Open Access Journals (Sweden)

    Liming Zhao

    2017-01-01

    Full Text Available To develop an alternative pasteurization process for the spicy beef jerky (SBJ, it was treated with irradiation doses of 0, 0.5, 1.5, 3, 4, 6, and 8 kGy and the sensory attributes, texture properties, drip loss, and the protein biological efficiency were studied. The results showed that lightness, drip loss, and off-odor of SBJ increased, while the hardness, chewiness, gumminess, color preference, and taste of SBJ decreased with the increase in irradiation dose. This tendency was obvious as the irradiation dose increased to 6 kGy and 8 kGy. The possible reason for these quality changes might be due to the free radicals produced by irradiation. This speculation is supported by the decrease of the content of capsanthin and the increase of the content of TBARS of SBJ with the increase in irradiation dose. The plate counts of treated SBJ indicated that 4 kGy was suitable for pasteurization of SBJ.

  10. Influence of mitochondrial efficiency on beef lean color stability

    Science.gov (United States)

    Loss of electrons in the electron transport chain has been implicated as a source of variation in feed efficiency of meat producing animals. The present study was conducted to evaluate the effects of electron loss during electron transport on beef lean color stability. Beef carcasses (n = 91) were...

  11. Association of N-terminal domain polymorphisms of the porcine glucocorticoid receptor with carcass composition and meat quality traits.

    Science.gov (United States)

    Reyer, Henry; Ponsuksili, Siriluck; Wimmers, Klaus; Murani, Eduard

    2014-02-01

    The glucocorticoid receptor (GR) is a ubiquitously acting transcription factor that is responsible for mediating the physiological response to stress and adaptation to environmental conditions. Genetic variation of a GR gene (NR3C1) may therefore contribute to multiple phenotypic alterations and influence relevant traits of animal production. Here, we examined effects of two non-synonymous mutations of the porcine NR3C1, leading to amino acid exchanges p.Glu13Asp (c.39A>C) and p.Val19Leu (c.55G>C) in the N-terminal domain of the GR, on meat quality and carcass composition. In addition, we explored their influence on transcriptional activity of GR in vitro. A commercial crossbreed Pietrain × (German Large White × German Landrace) herd (n = 545) in which genotypes and relevant traits had been collected was used to perform the association analysis. The single nucleotide polymorphism (SNP) c.55G>C was significantly associated with conductivity and meat color scores. These effects were highly consistent considering the physiological relationship between these traits. Association analysis of SNP c.39A>C also revealed significant effects on closely connected meat quality traits. In addition, SNP c.55G>C showed association with carcass traits, mainly those related to muscle deposition. The molecular mechanism of action of both amino acid substitutions remains obscure because neither showed significant influence on transcriptional activity of GR. Our study emphasizes NR3C1 as an important candidate gene for muscle-related traits in pigs, but further work is necessary to clarify the molecular background of the identified associations. © 2013 Stichting International Foundation for Animal Genetics.

  12. Effect of feeding period for dry cull cows on carcass quality, meat quality, and consumer reactions to loin steaks

    DEFF Research Database (Denmark)

    Madsen, Niels T.; Vestergaard, Mogens; Bredahl, Lone

    2003-01-01

    A major part of the beef marketed for Danish retail consumers originates from dairy cows slaughtered when the are culled from milk production. As these cows are often slaughtered at varios stages of lactation and with variable degrees of fatness the meat is often criticised for having a considera......A major part of the beef marketed for Danish retail consumers originates from dairy cows slaughtered when the are culled from milk production. As these cows are often slaughtered at varios stages of lactation and with variable degrees of fatness the meat is often criticised for having...... thoroughly. The present study comprise two trials. The results of both the first and second trail, including 62 cows in 2002, are reported here....

  13. Beef cuts yield of steer carcasses graded according to conformation and weight Rendimento de cortes cárneos de carcaças de novilhos classificadas de acordo com a conformação e o peso de carcaça

    Directory of Open Access Journals (Sweden)

    Leonir Luiz Pascoal

    2010-06-01

    Full Text Available The experiment evaluated total and individual yield of commercial cuts, bones, and trimmings of carcasses from 38 Braford steers at 22 months of age finished in a feedlot. Carcasses were ranked according to three conformation classes (good minus = score 10; good = score 11; good plus = score 12, and three weight classes (heavy = 229.4 kg, intermediate = 205.0 kg, and light = 184.0 kg, ranging from 222.9 to 250.4, 201.5 to 209.0, and 170.0 to 190.3 kg, respectively. Carcass cold shrinkage was not affected by conformation, but it was significantly lower in heavy (1.83% than in intermediate (2.53% and in light carcasses (2.30%, which were not different among each other. Carcass flank percentage was not affected by conformation, but it was significantly higher in heavy (13.93% and intermediate carcasses (13.87% as compared to light carcasses (13.07%. Deboned beef cuts (78.08% of carcasses of steers, bone (16.57%, and trimmings (5.23% yields and losses due to deboning (0.12% were not significantly affected by carcass weight. However, when they were evaluated according to conformation classes, those with better conformation showed higher meat cut yield (78.75 vs 77.92 and 77.29%. Conformation affects meat cut yield of carcasses of young steers while carcass weight does not show this characteristic.Avaliaram-se os rendimentos cárneos total e individual de cortes comerciais, de osso e de retalho de carcaças de 38 novilhos Braford com 22 meses de idade terminados em confinamento. As carcaças foram classificadas de acordo com três classes de conformação (boa menos = 10 pontos; boa = 11 pontos; e boa mais = 12 pontos e três classes de peso (pesadas = 229,40 kg; medianas = 205,04 kg; e leves = 184,00 kg com variação, 222,9 a 250,4; 201,5 a 209,0; e 170,0 a 190,3 kg, respectivamente. A quebra no resfriamento não foi influenciada pela conformação, mas foi significativamente menor nas carcaças pesadas (1,83% em comparação às medianas (2,53% e

  14. Carcass and meat quality of dual-purpose chickens (Lohmann Dual, Belgian Malines, Schweizerhuhn) in comparison to broiler and layer chicken types.

    Science.gov (United States)

    Mueller, S; Kreuzer, M; Siegrist, M; Mannale, K; Messikommer, R E; Gangnat, I D M

    2018-05-18

    Currently, there is an intensive ethical discussion about the practice of culling day-old layer cockerels. One solution to avoid this practice could be using dual-purpose types, where males are fattened for meat and females used for egg production. The aim of the present study was to compare fattening performance, carcass conformation, and composition as well as meat quality of Lohmann Dual, a novel dual-purpose type, and 2 traditional dual-purpose types (Belgian Malines and Schweizerhuhn) with 2 broiler types and 1 layer type (Lohmann Brown Plus). Broilers included a conventional line (Ross PM3) and a slower-growing line (Sasso 51) fulfilling requirements of organic farming. Nine birds of each type were fed on a conventional broiler diet. Feed intake and metabolizability of nitrogen and energy were recorded per pen (n = 3), the latter through excreta sampling. For each bird, carcass conformation was assessed, and weights of body, carcass, breast meat, legs, wings, and inner organs were determined. Additionally, breast angle, an indicator for carcass appeal, and skin color were recorded. Meat quality assessment included determinations of thaw and cooking loss, shear force, meat color, and proximate composition of the breast meat. None of the dual-purpose types (20 to 30 g ADG) performed as well in growth as the intensively growing broiler line (68 g ADG). However, Lohmann Dual could compete with the slower-growing broiler line (slower growth but better feed efficiency, similar in carcass weight and breast proportion). Also breast angle was quite similar between Lohmann Dual (100°) and the extensive broiler type (115°C) compared to the intensive broiler line (180°). Meat quality was most favorable in the intensive broilers with the smallest shear force and thawing loss, whereas meat quality was not different between the other types. The Schweizerhuhn performed only at the level of the layer hybrid, and the Belgian Malines was ranked only slightly better.

  15. Efficiency of prebiotics and probiotics on the performance, yield, meat quality and presence of Salmonella spp in carcasses of free-range broiler chickens

    Directory of Open Access Journals (Sweden)

    SE Takahashi

    2005-09-01

    Full Text Available Two trials were carried out in the present study. Trial I evaluated the performance, carcass yield and breast meat quality, whereas Trial II evaluated the efficacy of utilizing prebiotics + probiotics on the control of Salmonella spp incidence in the carcasses of free-range broilers. In Trial I, 688 one-day-old male chicks of the Naked Neck Label Rouge strain were used, distributed in a randomized block design arranged according to a 2 x 2 factorial: control diet or diet supplemented with probiotics and prebiotics; and two rearing systems (confined or with access to paddocks - 3m²/bird, using four replicates with 35 birds each. The birds were reared until 84 days of age following the recommendations of management and nutrition for free-range strains, and had access to paddocks after 35 days of age. Water and food were given inside the experimental poultry house. Birds fed probiotics and prebiotics in the diet and the confined birds showed better performance, carcass yield and meat quality compared to the birds of the other treatments. In Trial II, 128 one-day-old male chicks of the free-range Naked Neck Label Rouge strain were used. The birds were distributed into four treatments: NCC (non-challenged control, NCS (non-challenged supplemented, CC (challenged control and CS (challenged supplemented. There were no significant effects of adding probiotics and prebiotics in the diet in regard to Salmonella enteritidis recovery from the carcasses.

  16. PRESERVING THE QUALITY AND PROLONGATION THE SHELF-LIFE OF BEEF PACKED UNDER VACUUM OR MODIFIED ATMOSPHERE USING TERNARY ANTIOXIDANT BLEND

    Directory of Open Access Journals (Sweden)

    Alexander Stoyanov Staykov

    2016-06-01

    Full Text Available Keeping the quality and prolongation the shelf-life of stored at 0  0.5ºC packed under vacuum or modified (80%О2/20%СО2 atmosphere beef m. semimembranosus sprayed with 0.02% solution, containing 10 g.l-1 dihydroquercetin from Siberian larch (Larix sibirica Ledeb, 5 g.l-1 rosemary (Rosmarinus officinalis extract and 1 g.l-1 L-ascorbic acid was studied. The experiments were carried out with five samples: control - air packaged; vacuum packaged; vacuum packaged and treated with 0.02% ternary antioxidant blend; packaged under modified atmosphere (80%O2/20%CO2; and packaged under rich in oxygen modified atmosphere, after spaying with 0.02% ternary antioxidant blend. Samples were stored 28 days (to 32 d post mortem at 0  0.5ºC. The pre-treatment of beef with ternary antioxidant blend preserve the sensory scores and colour properties of beef, and inhibited total microbial growth, and development of Brochothrix termosphacta and pathogens to the end of storage (28 d at 0  0.5ºC, was found. The pre-treatment of beef with ternary antioxidant blend was not main factors which can affect the pH and free amino nitrogen changes in fresh beef. The pre-treatment of beef with 0.02% ternary antioxidant blend may be successfully used for preserving the quality and prolonging the shelf-life of beef m. semimembranosus packed under modified (80%О2/20%СО2 atmosphere. The shelf-life can extend with 75% compared to air packed meat, and with 7 days against only vacuum- or modified atmosphere packed beef.

  17. Effect of photoperiod length and light intensity on some welfare criteria, carcass, and meat quality characteristics in broilers

    Directory of Open Access Journals (Sweden)

    Evrim Dereli Fidan

    Full Text Available ABSTRACT The objective of this study was to investigate the effects of photoperiod length and light intensity on leg and eye health, tonic immobility, some blood parameters, carcass, and meat quality characteristics in broilers. A total of 272 one-day-old male broiler chicks (Ross 308 were randomly assigned to four treatment groups based on the photoperiod length (23L:1D or increasing duration of light and light intensity (20 lux vs. dim light with four replicates. In this study, photoperiod lenght had no effect on incidence of foot pad and hock burn. On the other hand, the effect of photoperiod lenght had significant influence on the gait score. The incidences of gait score (3 + 4 + 5 in bright and dim light groups was found as 21.4 and 41.0% in broilers, respectively. In addition, the effect of light intensity had statistical significance on gait score. The tonic immobility duration in 20 lux and dim light groups were 271.53 and 226.78 s, respectively, and tonic immobility duration was unaffected by light intensity. All the blood parameters, except for triglyceride, were not affected by light intensity. The dim light had a negative effect on broiler welfare as demonstrated by increased eye weight and dimensions. Cold carcass yield and whole breast and wing yields were lower in the dim light group than in 20 lux light intensity. The broilers kept with dim light had lower breast meat ultimate pH (6.19 and L* values (54.30 than those reared with 20 lux. These findings have a lot of implications on the use of increasing photoperiod and bright light to improve leg an eye health benefits for the broiler welfare in broilers.

  18. Influence of sugar beet pulp on feeding behavior, growth performance, carcass quality and gut health of fattening pigs

    Directory of Open Access Journals (Sweden)

    Laitat, M.

    2015-01-01

    Full Text Available Description of the subject. Dietary fiber is largely used in pig production but some contradictions appear in the literature regarding the effects on performance and health. Objectives. This paper aims to contribute to the clarification of the effects of a diet rich in sugar beet pulp on animal behavior, growth performance, carcass quality and gut health of fattening pigs. Method. Two successive batches of 24 fattening pigs were each divided into two groups fed ad libitum either a standard diet based on cereals (STD, 19% NSP [non-starch-polysaccharides] or a fibrous diet based on 23% sugar beet pulp (HFD, 31% NSP. Results. Pigs activity rate and feeder occupancy duration were increased by 57% and 165% for group fed HFD, respectively (P < 0.05. The fecal bacteria counts showed increases with HFD for Lactobacillus (10.21 vs 9.84 log10 of cfu·g-1 of feces dry matter, P < 0.05 and Bifidobacterium (9.49 vs 8.88, P < 0.01 but decreases for Enterobacteriaceae (4.85 vs 5.97, P < 0.001. Reductions of the average daily gain (788 vs 876 g per day, P < 0.001 and the dressing percentage (75.7 vs 78.9%, P < 0.001 were observed with HFD. Gastric lesion score was decreased with HFD (0.82 vs 1.55, P < 0.05. For pigs fed HFD, the proportion of surface area occupied by goblet cells was increased in the jejunum (10.06 vs 7.99%, P < 0.01 and the number of CD3 lymphocytes was increased in the colon (1.24 vs 0.90·mm-², P < 0.05. Conclusions. HFD contributes to strengthen the gut health of fattening pigs, but it impairs growth performance and carcass traits.

  19. BEEF MARKET IN ROMANIA

    Directory of Open Access Journals (Sweden)

    Elena SOARE

    2015-04-01

    Full Text Available This scientific paper presents the cattle market dynamics in Romania during 2007-2013. In order to realize this research there were used certain indicators, as following: herds of cattle, realized beef production, selling price, human consumption, import and export. The data were collected from the Ministry of Agriculture and Rural Development, National Institute of Statistics and Faostat. During the analysis, the presented indicators were modified from a period to another, because of both internal and external factors. Consumption demand is being influenced by: beef price, beef quality, price of other meat categories, consumers incomes, population’s food consumption pattern and so on.

  20. The influence of Palm Kernel Cake and Rice Bran Fermentation Product Mixture to the Broiler Carcass Quality

    Directory of Open Access Journals (Sweden)

    Yadi Priabudiman

    2011-07-01

    Full Text Available The purpose of this research was to study the effect of the use of palm kernel cake (PKC and rice bran (RB fermentation products mixture to the percentage of broiler carcass weight pieces. Research using completely randomized design (CRD with treatments of the fermentation product usage rate of   0% (P0, 10% (P1, 20% (P2, 30% (P3 and 40% (P4 of the total ration of 4replications.  Variables measured were percentage of carcass weight ratio cut    pieces  of carcass weight (carcass front, rear carcass, breast meat, wings, back, and thigh with carcass weight multiplied by 100%. The results showed that the percentage of carcass weight piece front and rear carcass was shown at P3.

  1. Researches Regarding the Results of the Fattening and the Quality of the Crossbreeds, Between the Aberdeen Angus and the F1 Crossbreeds

    OpenAIRE

    radu moldovan

    2013-01-01

    In the present paper has been kept track of the capacities of crossbreeding local breeds, to increase the beef production, which can assure the improvement of the carcass quality, according to the EU standards, as well as knowing the possibilities to enhance the production value of the beef obtained by crossbreeding, according to the EU standards and ragulations. The biological material that has been studied, is represented by a 22 young cattle, obtained from the crossbreeding of Aberdeen Ang...

  2. Influence of type of ration on the growth rate and carcass quality of young goat

    International Nuclear Information System (INIS)

    Kumar, P.; Singh, U.B.; Ranjhan, S.K.

    1976-01-01

    Twelve young goats (six males and six females) weighing about 10 kg in body weight were divided into two groups and were offered the following rations: (A) all forage diet ad lib consisting of berseem hay and mineral supplements and (B) diet A + 250 gm concentrate mixture (per animal) consisting of 3 parts of maize and one part of wheat bran and mineral supplements. After a preliminary feeding period of 60 days a metabolism trial was conducted to determine nutrient utilization. The animals were continued further on the same ration for another 120 days; a feeding trial was conducted and the body composition was studied in six animals by injecting 5 ml of 10% antipyrine solution and the animals were sacrificed to study carcass characteristics. 50 μci of 14 C tyrosine was injected 24 hours before slaughter and its incorporation into muscle proteins was determined. It has been observed that supplementation of the concentrate to the ration improved the performance of animals. The supplementation has improved growth rate to 38.5 g/day from 13 g/day of the forage fed group of animals. The results of the study are discussed. (author)

  3. Alpharma Beef Cattle Nutrition Symposium: implications of nutritional management for beef cow-calf systems.

    Science.gov (United States)

    Funston, R N; Summers, A F; Roberts, A J

    2012-07-01

    The beef cattle industry relies on the use of high-forage diets to develop replacement females, maintain the cow herd, and sustain stocker operations Forage quantity and quality fluctuate with season and environmental conditions Depending on class and physiological state of the animal, a forage diet may not always meet nutritional requirements, resulting in reduced ADG or BW loss if supplemental nutrients are not provided It is important to understand the consequences of such BW loss and the economics of providing supplementation to the beef production system Periods of limited or insufficient nutrient availability can be followed by periods of compensatory BW gain once dietary conditions improve This may have less impact on breeding animals, provided reproductive efficiency is not compromised, where actual BW is not as important as it is in animals destined for the feedlot A rapidly evolving body of literature is also demonstrating that nutritional status of cows during pregnancy can affect subsequent offspring development and production characteristics later in life The concept of fetal programming is that maternal stimuli during critical periods of fetal development have long-term implications for offspring Depending on timing, magnitude, and duration of nutrient limitation or supplementation, it is possible that early measures in life, such as calf birth BW, may be unaffected, whereas measures later in life, such as weaning BW, carcass characteristics, and reproductive traits, may be influenced This body of research provides compelling evidence of a fetal programming response to maternal nutrition in beef cattle Future competitiveness of the US beef industry will continue to be dependent on the use of high-forage diets to meet the majority of nutrient requirements Consequences of nutrient restriction or supplementation must be considered not only on individual animal performance but also the developing fetus and its subsequent performance throughout life.

  4. RESEARCH OF MICROWAVE'S INFLUENCE ON QUALITY OF DELICIOUS PRODUCTS FROM BEEF

    Directory of Open Access Journals (Sweden)

    T. Kozlova

    2012-03-01

    Full Text Available Influence of time of microwave fluctuations on organoleptic indicators, chemical composition, exit and periods of storage of a meat product is investigated. It is established that the use of microwave technology in the beef delicacy reduces the salting by 3 times, and baking by 1,2 times. The yield of finished products increased by 2 times.

  5. Effect of irradiation on quality of vacuum packed spicy beef chops

    Science.gov (United States)

    To develop an alternative pasteurization process for the spicy beef jerky (SBJ), SBJ was treated with irradiation doses of 0, 0.5, 1.5, 3, 4, 6 and 8 kGy and the sensory attributes, texture properties, drip loss and the protein biological efficiency were studied. The results showed that lightness, d...

  6. Molecular traceability of beef from synthetic Mexican bovine breeds.

    Science.gov (United States)

    Rodríguez-Ramírez, R; Arana, A; Alfonso, L; González-Córdova, A F; Torrescano, G; Guerrero Legarreta, I; Vallejo-Cordoba, B

    2011-10-06

    Traceability ensures a link between carcass, quarters or cuts of beef and the individual animal or the group of animals from which they are derived. Meat traceability is an essential tool for successful identification and recall of contaminated products from the market during a food crisis. Meat traceability is also extremely important for protection and value enhancement of good-quality brands. Molecular meat traceability would allow verification of conventional methods used for beef tracing in synthetic Mexican bovine breeds. We evaluated a set of 11 microsatellites for their ability to identify animals belonging to these synthetic breeds, Brangus and Charolais/Brahman (78 animals). Seven microsatellite markers allowed sample discrimination with a match probability, defined as the probability of finding two individuals sharing by chance the same genotypic profile, of 10(-8). The practical application of the marker set was evaluated by testing eight samples from carcasses and pieces of meat at the slaughterhouse and at the point of sale. The DNA profiles of the two samples obtained at these two different points in the production-commercialization chain always proved that they came from the same animal.

  7. Ractopamine supplementation improves leanness and carcass yield, minimally affecting pork quality in immunocastrated pigs

    Directory of Open Access Journals (Sweden)

    Osmar Antonio Dalla Costa

    Full Text Available ABSTRACT: This study was carried out to determine the combining effects of feeding up to 15 mg kg−1 ractopamine (RAC to physically castrated (PC pigs or those injected with an anti-GnRF vaccine (IC, on growth performance during suckling, weaning, growing and finishing phases. Out of a total of 1,160 male piglets, 50 % were surgically castrated at age 7, while 50 % underwent immunization against GnRF on the 103rd and 136th day of life. A completely randomized design, with two treatments (PC and IC, was used from the 1st until the 60th day of life. Afterwards, 792 animals, PC and IC, selected according to overall average weight (23.3 ± 0.69 kg were allotted based on a completely randomized block design with a 2 × 4 factorial arrangement of treatments (castration categories × RAC levels with 9 replications (11 animals per main combination effect. IC growing pigs improved feed conversion due to lower average daily feed intake and higher average daily gain (ADG. During the finishing phase, both RAC and immunocastration increased body weight, but the effects were independent. RAC, on its own improved ADG and feed conversion. However, pigs fed 10 mg kg−1 RAC had higher blood lactate compared to those fed lower levels, suggesting that these animals were more susceptible to stress. Muscle depth was influenced only by RAC, whereas fat thickness was lower for IC. Lean meat increased and fat decreased in the shoulder and belly of IC; RAC had a positive effect on belly lean meat only. Either immunocastration or RAC inclusion (at least 5 mg kg−1 promoted muscle gain and fat reduction in pig carcass, adding value to pork.

  8. Carcass characteristics and meat quality traits of the Padovana chicken breed, a commercial line, and their cross

    Directory of Open Access Journals (Sweden)

    Martino Cassandro

    2015-08-01

    Full Text Available The objective of this study was to compare the Padovana Camosciata local chicken breed (PC; n=59, the slow-growing line Berlanda- Gaina (BG; n=62, and their cross (BGxPC; n=57 for carcass and meat quality features. Animals were reared under the same experimental conditions and slaughtered at 3 different ages. An analysis of variance was performed on carcass and meat traits using a linear model that included fixed effects of genotype, sex, age at slaughter, and interactions between them. The PC local breed was approximately 1 kg lighter (P<0.001 at slaughter and exhibited greater dressing percentage (+1.50%; P<0.05 than BG. Breast skin of PC was bluer (-2.74; P<0.001, and breast muscle was darker (-2.65; P<0.001 and redder (+0.48; P<0.001 than that of BG. The pH (+0.16; P<0.001, thawing (+0.90%; P<0.01 and cooking (+2.28%; P<0.001 losses determined on breast muscle were higher for PC than BG. Crossbred animals performed better than the average of BG and PC chickens for breast weight (+22.81 g; P<0.01 and dressing percentage (+1.38%; P<0.05. Breast skin of BGxPC was darker (-1.74; P<0.05, less red (-0.23; P<0.05, and bluer (-1.54; P<0.01 than the average of BG and PC, and breast muscle was more yellow (+0.64; P<0.05 for BGxPC. Cooking losses were lower (-0.99%; P<0.05 for crossbred than the average of BG and PC chickens. Results confirmed the specificity of meat characteristics of PC local breed and demonstrated the potential benefit of crossbreeding to improve production traits of PC breed without compromising the peculiar quality of its meat.

  9. Effects of castration age, dietary protein level and lysine/methionine ratio on animal performance, carcass and meat quality of Friesian steers intensively reared.

    Science.gov (United States)

    Prado, I N; Campo, M M; Muela, E; Valero, M V; Catalan, O; Olleta, J L; Sañudo, C

    2014-09-01

    The effects of castration age, dietary protein level and the dietary lysine/methionine (lys/met) ratio on animal performance, carcass characteristics and meat quality were studied in 64 intensively reared Friesian steers. Animals underwent castration procedures at 15 days old or at 5 months old. Dietary treatments started at 90 days old, with eight animals from each castration age randomly allocated to each treatment: 14.6% v. 16.8% CP (DM basis), and 3.0 v. 3.4 lys/met, on a 2×2×2 design. The recommended ratio of 3.0 was reached with supplementation of protected methionine. Steers were slaughtered at 443.5±26.2 kg live weight when they reached 12 months old approximately. Average daily gain, cold carcass weight or carcass classification were not affected by any studied effect. Muscle moisture (P=0.024), C18:2n-6 percentage (P=0.047), polyunsaturated fatty acid/saturated fatty acid (P=0.049) and n-6/n-3 (P=0.003) were higher in late castrated animals. Both high levels of dietary protein (P=0.008) and lys/met ratio (P=0.048) increased the percentage of muscle in the carcass. A level of 16.8% of CP in the diet also increased the percentage of monounsaturated fatty acids in the intramuscular fat (P=0.032), whereas a ratio lys/met of 3.4 decreased the percentage of saturated fatty acids (P=0.028). Thus, it is recommended using diets with a high protein level (16.8%) and a high lys/met ratio (3.4) in animals slaughtered at a young age, in order to obtain carcasses with high muscle content without negatively affecting productive traits or intramuscular fat composition.

  10. Inclusion levels of sweet potato root meal in the diet of broilers I. Effect on performance, organ weights, and carcass quality

    OpenAIRE

    Beckford, R. C.; Bartlett, J. R.

    2015-01-01

    The amount of corn available for animal and poultry feed has been unpredictable in recent years due to the increased use of corn for ethanol production. As a consequence, there has been an increase in the price of feed, chicken, and chicken products. Researchers are exploring alternative feed sources to substitute for corn in poultry ration. This study evaluated the performance and carcass quality of broilers fed diets containing sweet potato root meal (SPRM). After a complete nutrient analys...

  11. Effect of the inclusion of dry pasta by-products at different levels in the diet of typical Italian finishing heavy pigs: Performance, carcass characteristics, and ham quality.

    Science.gov (United States)

    Prandini, A; Sigolo, S; Moschini, M; Giuberti, G; Morlacchini, M

    2016-04-01

    The effect of pasta inclusion in finishing pig diets was evaluated on growth performance, carcass characteristics, and ham quality. Pigs (144) were assigned to 4 diets with different pasta levels: 0 (control, corn-based diet), 30, 60, or 80%. Pigs fed pasta had greater (linear, PPasta increased (quadratic, PPasta decreased (linear, Ppasta. Pasta could be considered as an ingredient in the diet for typical Italian finishing heavy pigs. Copyright © 2015 Elsevier Ltd. All rights reserved.

  12. Bali Cattle Carcass Characteristic of Different Butt Shape Condition

    Science.gov (United States)

    Hafid, H.; Nuraini; Inderawati; Kurniawan, W.

    2018-02-01

    Carcass was main product on cattle slaughtering which contain beef for human consumption and it has high nutritional and economical value. Carcass production on cattle has been influenced by several factors, such as cattle breed, feed, and body conformation. Cattle Butt Shape was one of part cattle body conformation which allegedly has have positive correlation on produced carcass. This research was aimed to evaluate Butt Shape condition influenced on Bali cattle carcass characteristic. The research was using Bali cattle which slaughter in Kendari Slaughtering House (Rumah Potong Hewan/RPH - Kendari). The observation includes weighing, and measuring parts of carcass was conducted on 60 heads of Halal process slaughtered Bali cattle which traditionally maintained. The research parameters were carcass productivity parameters i.e: slaughtering weight, carcass weight and length, leg length and circumstances. Obtained data were analyzed using Complete Randomized Design and post hoc analyzed using Least Significant Different if have any influence. The research result showed that cattle Butt Shape condition have significant (pBali cattle carcass productivity parameters. Butt shape with B category was result the best carcass productivity compare the others, while C category was better than D. It can be concluded that body and carcass weight were linearly influenced by cattle butt shape.

  13. Pilotage conjoint, à partir des pratiques d'élevage, des caractéristiques de la carcasse et de la viande de bovins

    OpenAIRE

    Soulat , Julien

    2017-01-01

    The beef rearing system could be diversified by their rearing practices (animal categories, breeds, diet composition, grazing duration, etc.) to produce carcasses and beef meat reaching the different market expectations and to satisfy the consumers. The rearing practices were defined as the combinations of many rearing factors, each with its own variability. This diversity of applied rearing practices during the whole life of the animal was one of the causes of the carcass and beef variabilit...

  14. Irradiated ground beef: sensory and quality changes during storage under various packaging conditions

    International Nuclear Information System (INIS)

    Murano, P.S.; Murano, E.A.; Olson, D.G.

    1998-01-01

    Ground beef patties (irradiated with 2 kGy and nonirradiated) were packaged using oxygen permeable (polyolefin) or oxygen impermeable material (polyethylene). Samples were irradiated in air and stored in air; irradiated under vacuum and stored under vacuum; or irradiated under vacuum and stored in air. Changes in flavor, texture, juiciness or aftertaste were evaluated after either 1 or 7 days storage at -25 degrees C prior to cooking. Irradiated 'Vac/Air' samples were more tender, irradiated 'Vac' samples were more moist, and irradiated 'Air' samples had the least aftertaste. A 3 log10 reduction in total aerobic counts was detected immediately after irradiation. No difference in lipid oxidation was found within the first week of storage, regardless of packaging atmosphere. Shelf life of ground beef patties was extended 55 days at 4 degrees C

  15. Effects of electro-fishing on galvano-taxis and carcass quality characteristics in sea bass (Dicentrarchus labrax

    Directory of Open Access Journals (Sweden)

    Edo D’Agaro

    2010-01-01

    Full Text Available The aim of this study was to investigate the effects of electro-fishing in sea water. We evaluated the feasibility of an electro-fishing system using numerical simulations for laboratory tanks and the open sea and performing a laboratory experiment. A non-homogeneous bi-dimensional electric-field model for marine water and fish based on discrete formulation of electro-magnetic field equations was developed using GAME (geometric approach for Maxwell equations software. Voltage gradients inside the fish and close to the body were determined. Re- sults showed that fish in the open sea and in groups had greater internal voltage differences than did fish in tanks and single fish. Sea bass (length:10 and 30 cm were exposed in laboratory tanks to pulsed direct current (PDC, 25-125 Hz and duty cycle (5-40%. We measured the electro-taxis and tetanus thresholds after electrical exposure. It is significant that these values decreased with increasing the size of fish. No differences were found after electro-fishing on overall appearance, internal and external haemorrhage, standard freshness scoring techniques and carcass quality characteristics

  16. RESEARCH ON REDUCING THE LENGTH OF MATURATION IN USING ELECTROSTIMULATION OF BEEF

    Directory of Open Access Journals (Sweden)

    FELICIA DIMA

    2014-01-01

    Full Text Available From technological point of view in the food industry has been obtained meat maturation using different methods: storage under controlled conditions, the use of enzymes or mechanical equipment tenderization musculature. Was also reported that electrical stimulation of carcasses immediately after slaughter procedure can increase the degree of maturation of the meat. Meat and meat products are subjected to reduce during chilling and freezing temperatures principal for reasons of conservation or meat packing. Particular attention must be paid to temperature control, especially before rigor mortis, knowing that too rapid cooling could lead to a cold shortening or thaw rigor during the thaw. During application of the electrostimulation process, occur physical and biochemical changes, meaning that this one has some effect on the technological properties of meat. It has obtained a reduction of maturation of beef with the electrostimulation of half-carcasses of cattle, verified by the increase of non-protein nitrogen in meat. The same time it has been considerably improved the texture and firmness of the muscles, which allows the use of beef in fast food products (ready to cook. Researches have revealed the conclusion that the use of the portable device for electrostimulation, in the described conditions, has induced positive transformations improving meat quality of adult beef.

  17. EFFECT OF MARINATION WITH PROTEOLYTIC ENZYMES ON QUALITY OF BEEF MUSCLE

    Directory of Open Access Journals (Sweden)

    Daniela Istrati

    2012-03-01

    Full Text Available During storage and thermal treatment meat suffers a number of biochemical and physical-chemical changes in the substrate protein, changes that take place with varying intensity depending on the method of preservation utilized and temperature of thermal treatment applied. Application of different treatments aimed to influence the proteolytic activity as is the case of enzymatic tenderization of beef.Improving the meat tenderness with proteolytic enzymes is promising, but current legislation restricting the use of proteolytic enzymes from bacterial origin and recommended tenderizers salts containing papain, ficin and bromelain. Recent research revealed that meat marinating before grilling results in a reduction of heterocyclic amine content after thermal treatment. Also, the addition of fruit pulp, garlic or other spices contributes to decreased production of heterocyclic amines because of their antioxidant activity. In the present study was aimed influence of exogenous proteolytic enzymes on adult beef tenderness. To increase the tenderness of adult beef were used exogenous enzymes preparations (papain and bromelain and natural sources of enzymes using pineapple and papaya fruit. It was intended to establish the correlation between enzymatic activity of enzymes used in the study, the processing technology and changes in the physical-chemical and biochemical characteristics that occur during storage in refrigerated conditions (evolution of the rigidity index and water holding capacity, cooking losses and cooking yield of the samples injected/marinated with enzymes.

  18. WATER SPRAY-CHILLING OF BEEF CARCASSES AND MEAT AGEING ON WEIGHT LOSS, COLOR AND LONGISSIMUS LUMBORUM ACCEPTANCE ASPERSÃO DE ÁGUA FRIA NO INÍCIO DO RESFRIAMENTO DE CARCAÇAS BOVINAS E MATURAÇÃO DA CARNE SOBRE O PESO, COR E ACEITAÇÃO DO MÚSCULO LONGISSIMUS LUMBORUM

    Directory of Open Access Journals (Sweden)

    PEDRO EDUARDO DE FELÍCIO

    2007-12-01

    Full Text Available

    The objective of this experiment was to evaluate the effects of spray-chilling in carcasses weight loss, purge loss, color and appearance of aged striploin (m. Longissi-mus lumborum steaks. Two lots of intact male, nearly 12 month old, grain finished cattle, were slaughtered, being 16 of the Montana composite breed, in the first slaughter, and 24 crossbreds (½ Nelore X ½ Simental in the second one. After bleeding, electrical stimulation, skinning and evisceration, the carcasses submitted to one of the two cooling systems: (1 Without spray-chilling (SA; (2 With spray-chilling (CA. Carcasses were weighted before and after cooling. In the boning room steaks of 2.5 cm thick from the striploin were taken, vacuum packaged, and aged for 7, 14, 30 and 60 days. Samples were then removed from the package, placed in an expanded polystyrene trays covered with a PVC film, and exposed in refrigerated displays for 48 hours. CIE Lab color was measured after 24 hours using a hand colorimeter. A visual analysis of the samples was also done for the attributes of color, overall acceptability, and buying option. The spray-chilling was efficient in reducing the weight loss (P<0.05. Effects (P<0.001 of the spray-chilling and aging time on purge loss were observed. The samples from the CA carcasses had higher (P<0.001 purge loss, which had an increase at 30 or more days of aging in this treatment but not in the SA. No effect (P>0.05 of the spray-chilling treatment and aging time was observed on the color visual analysis.

    Key-words:  Beef quality purge loss,  spray-chilling, striploin, vacuum package.

    O objetivo desta pesquisa foi avaliar os efeitos da aspersão de água gelada, nas primeiras seis horas de resfriamento, nas perdas de peso por evaporação das carcaças e, também, do tempo de maturação em embalagem a vácuo, nas perdas por exsudação da carne, e na cor e aceita

  19. Consequences of two or four months of finishing feeding of culled dry dairy cows on carcass characteristics and technological and sensory meat quality

    DEFF Research Database (Denmark)

    Vestergaard, Mogens; Bligaard, H. B.; Bredahl, L.

    2007-01-01

    Finishing feeding was evaluated as a way to improve carcass-, meat- and eating quality of culled dairy cows. In total, 125 Danish Friesian cows were purchased from commercial dairy herds. Cows were culled for various typical reasons at different stages of lactation, were non-pregnant and had milk.......16§0.05 kg/d in the finishing period. Compared with C-cows, F2- and F4-cows had 56 and 97 kg higher carcass weight, 10% and 21% larger Longissimus muscle area, and 14 and 70% more backfat, respectively, at time of slaughter. EUROP conformation scores were 2.2 (C), 3.4 (F2) and 4.4 (F4) and EUROP fat scores...... with 1st parity cows, older cows ate 12% more feed, had similar daily gain, were heavier, and had higher BCS and fatness including IMF. The results show that it is possible to dry-off and finish-feed culled dairy cows resulting in larger muscles, increased fatness, improved overall carcass quality...

  20. The Ewe’s Reproductive Performance, Growth Rate and Carcass Quality of Lambs Kept in a Barn vs Those Kept under an Overhead Shelter

    Directory of Open Access Journals (Sweden)

    Ewa Kuźnicka

    2013-02-01

    Full Text Available A herd of polish lowland local sheep was divided into two equal groups: the first group was kept under an overhead shelter, and the second group was kept in a warm barn. The effect of maintenance on ewe’s reproductive performance, survival as well as the growth rate of lambs, and their carcasses quality was investigated. The lack of differences in fertility and prolificacy of ewes as well as in the survival and growth rate between the groups confirmed a good adaptation of Żelaźnieńska sheep to low temperature. Harsh environmental conditions did not cause a significant decrease of the body weight growth; however, they brought in an (insignificant reduction of subcutaneous fat thickness and meatiness of the loin part of a lamb’s body. The fat content of carcasses obtained from lambs reared under the overhead shelter was significantly lower, with no differences of meat and bones contribution between the groups.

  1. Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions.

    Science.gov (United States)

    Serdaroğlu, Meltem; Nacak, Berker; Karabıyıkoğlu, Merve; Keser, Gökçen

    2016-01-01

    The objective of this study was to investigate the effects of partial beef fat replacement (0, 30, 50, 100%) with gelled emulsion (GE) prepared with olive oil on functional and quality properties of model system meat emulsion (MSME). GE consisted of inulin and gelatin as gelling agent and characteristics of gelled and model system meat emulsions were investigated. GE showed good initial stability against centrifugation forces and thermal stability at different temperatures. GE addition decreased the pH with respect to increase in GE concentration. Addition of GE increased lightness and yellowness but reduced redness compared to control samples. The results of the study showed that partial replacement of beef fat with GE could be used for improving cooking yield without negative effects on water holding capacity and emulsion stability compared to C samples when replacement level is up to 50%. The presence of GE significantly affected textural behaviors of samples ( p <0.05). In conclusion, our study showed that GE have promising impacts on developing healthier meat product formulations besides improving technological characteristics.

  2. Effect of including sweet potato (Ipomoea batatas Lam) meal in finishing pig diets on growth performance, carcass traits and pork quality.

    Science.gov (United States)

    Pietrosemoli, Silvana; Moron-Fuenmayor, Oneida Elizabeth; Paez, Angel; Villamide, Maria Jesús

    2016-10-01

    The partial replacement of a commercial concentrate at 10-20% and 15-30% (the first percentage of each dietary treatment corresponded to weeks 1-3 and the second to weeks 4-7 of the experiment, respectively) by sweet potato meal (SPM; 70% foliage: 30% roots) was evaluated for growth performance, carcass yield, instrumental and sensory pork quality using 36 commercial crossbred pigs (56.8 ± 1.3 kg initial body weight). Three dietary treatments were compared in a randomized complete block design. Most growth, carcass traits and pork quality variables were not affected by the SPM inclusion. Growth performance averaged 868 g/day and feed efficiency 0.24 kg/kg. However, feed intake increased 2.2% (P = 0.04) in pigs fed the 10-20% SPM diets, in a similar order of magnitude as the decrease in dietary energy. Despite an increase in gastrointestinal tract as a percent of hot carcass weight (+14.7%) (P = 0.03) with SPM inclusion, carcass yield averaged 69.4%. Conversely, decreases in loin yield (-4.2%) (P = 0.05), backfat thickness (-6.0%) (P < 0.01) and pork tenderness (-13%) (P = 0.02) were observed with 15-30% SPM inclusion. Results suggest that up to 20% SPM inclusion is a viable feed strategy for finishing pigs, easily replicable in small farm settings. © 2016 Japanese Society of Animal Science. © 2016 Japanese Society of Animal Science.

  3. Effect of chestnuts level in the formulation of the commercial feed on carcass characteristics and meat quality of Celta pig breed

    Energy Technology Data Exchange (ETDEWEB)

    Jesús, C. De; Domínguez, R.; Cantalapiedra, J.; Iglesias, A.; Lorenzo, J.M.

    2016-11-01

    The effect of including chestnuts in the formulation of the feed on carcass characteristics and meat quality from 24 castrated males Celta pigs was studied. The inclusion of 15% of chestnut (CH15) improved (p<0.01) the carcass (118 vs. about 104 kg) and live weights (149 vs. 133-139 kg). Killing out percentage was also better for chestnuts groups than for control group. With regards the morphometric parameters, there were no statistically significant (p>0.05) differences except for the carcass length and ham length, for which the CH15 group proved to be the group with the longest sizes. The diet did not affect the physicochemical properties (colour parameters, water holding capacity and shear force) of longissimus dorsi muscle. The composition of some fatty acids of the longissimus dorsi muscle was affected by diet. The total saturated (35-38%) and total polyunsaturated fatty acids (8-10%) did not present differences. However, the increase of chestnut in the diet increased (p<0.05) the monounsaturated fatty acids in intramuscular fat (57% in CH25 vs. 53% in control and CH15). Within monounsaturated fatty acids, the C18:1n9 was the most influenced of the diet. Therefore, the lower content of protein and the higher amounts of C18:1n9 and C18:2n6 in the chestnut could be explaining the greater content of C18:1n9 in muscle of chestnut-fed animals. The main conclusion is that including chestnuts in the diet would allow reduce production costs with no effect or even improving carcass measurements and meat quality. (Author)

  4. Influence of drinking water salinity on carcass characteristics and meat quality of Santa Inês lambs.

    Science.gov (United States)

    Castro, Daniela P V; Yamamoto, Sandra M; Araújo, Gherman G L; Pinheiro, Rafael S B; Queiroz, Mario A A; Albuquerque, Ítalo R R; Moura, José H A

    2017-08-01

    This study aimed to evaluate the effects of different salinity levels in drinking water on the quantitative and qualitative characteristics of lamb carcass and meat. Ram lambs (n = 32) were distributed in a completely randomized design with four levels of salinity in the drinking water (640 mg of total dissolved solids (TDS)/L of water, 3188 mg TDS/L water, 5740 mg TDS/L water, and 8326 mg TDS/L water). After slaughter, blending, gutting, and skinning the carcass, hot and biological carcass yields were obtained. Then, the carcasses were cooled at 5 °C for 24 h, and then, the morphometric measurements and the cold carcass yield were determined and the commercial cuts made. In the Longissimus lumborum muscle color, water holding capacity, cooking loss, shear force, and chemical composition were determined. The yields of hot and cold carcass (46.10 and 44.90%), as well as losses to cooling (2.40%) were not affected (P > 0.05) by the salinity levels in the water ingested by the lambs. The meat shear force was 3.47 kg/cm 2 and moisture, crude protein, ether extract, and ash were 73.62, 22.77, 2.5, and 4.3%, respectively. It is possible to supply water with salinity levels of up to 8326 mg TDS/L, because it did not affect the carcass and meat characteristics of Santa Inês lambs.

  5. Effect of betaine and arginine in lysine-deficient diets on growth, carcass traits, and pork quality.

    Science.gov (United States)

    Madeira, M S; Alfaia, C M; Costa, P; Lopes, P A; Martins, S V; Lemos, J P C; Moreira, O; Santos-Silva, J; Bessa, R J B; Prates, J A M

    2015-10-01

    Forty entire male pigs from a commercial crossbreed (Duroc × Large White × Landrace) were used to investigate the individual or combined effects of betaine and Arg supplementation in Lys-deficient diets on growth performance, carcass traits, and pork quality. Pigs with 59.9 ± 1.65 kg BW were randomly assigned to 1 of 5 dietary treatments ( = 8). The 5 dietary treatments were normal Lys and CP diet (0.51% Lys and 16% CP; control), reduced Lys and CP diet (0.35% Lys and 13% CP), reduced Lys and CP diet with betaine supplementation (0.33%), reduced Lys and CP diet with Arg supplementation (1.5%), and reduced Lys and CP diet with betaine and Arg supplementation (0.33% betaine and 1.5% Arg). Pigs were slaughtered at 92.7 ± 2.54 kg BW. The Lys-deficient diets (-35% Lys) increased intramuscular fat (IMF) content by 25% ( = 0.041) and meat juiciness by 12% ( = 0.041) but had a negative effect on growth performance ( pork acceptability. Arginine supplementation also increased ( = 0.003) meat tenderness. Differences in fatty acid composition of pork were not detected among dietary treatment groups. However, oleic acid was positively correlated ( meat. Data confirm that dietary CP reduction enhances pork eating quality but negatively affects pigs' growth performance. Moreover, it is suggested that betaine and Arg supplementation of Lys-deficient diets does not further increase IMF content but improves some pork sensory traits, including overall acceptability.

  6. How do season, on-farm fasting interval and lairage period affect swine welfare, carcass and meat quality traits?

    Science.gov (United States)

    Dalla Costa, Filipe Antonio; Dalla Costa, Osmar Antonio; Coldebella, Arlei; de Lima, Gustavo Júlio Mello Monteiro; Ferraudo, Antonio Sérgio

    2018-03-01

    This study was carried out in order to determine the effects of different combinations of on-farm fasting intervals (8, 12, 16, 20 h) and 1.5 h of transport plus lairage periods (1, 3, 6 h) at different seasons (summer/winter) on blood stress parameters (cortisol and lactate), stomach content and weight, skin lesion and meat quality in a total of 960 pigs from eight farms. Blood lactate levels were greater in the summer (P < 0.001) and stomach content was affected (P < 0.05) by season, on-farm fasting interval (P < 0.001), lairage time (P < 0.0001). Stomach content weight reduces as the total feed withdrawal time increases up to on-farm fasting of 17 and 1 h of lairage. Stomach content can be influenced by feed and water in different ways according to treatments. Only 8 h of on-farm fasting is not enough to empty stomachs from feed content. However, an on-farm fasting period of 16 h or longer can also increase the occurrence of more water in the stomachs. Carcass lesions caused by fighting were greater (P ≤ 0.005) in the winter, mainly after 3 and 6 h of lairage (P ≤ 0.005). Loin and ham pHu was lower (P ≤ 0.05) for pigs slaughtered after 6 h of lairage during the summer. The application of 12 h of on-farm fasting with 6 h of lairage seemed to be best combination to reduce stomach content weight (feed and water). In the winter, shorter lairage period can be used to reduce percentage of skin lesions and better pork quality traits in pigs.

  7. Procedures for evaluating pork carcass and cut composition

    International Nuclear Information System (INIS)

    Siemens, A.L.H.

    1989-01-01

    Five studies were completed to investigate various production and evaluation procedures related to pork carcass composition and meat quality. A comparison of market hog characteristics of pigs selected by feeder pig frame size or current USDA feeder pig standards was made. In general, feeder pig frame size did differentiate between carcass skeletal traits (i.e., carcass length, radius length). However, frame sizing did not improve on current feeder pig grades in discriminating between carcass composition characteristics. Liquid scintillation of potassium-40 was used to estimate pork carcass composition of 124 boars barrows and gilts, ranging from 23 to 114 kg live weight. Pigs were counted live, slaughtered and one side of the carcass was counted. The side was then ground and sampled for percent protein, fat and moisture. Carcass weight and 40 K determined potassium of the carcass explain more of the variation in carcass composition than live animal traits. Carcass measurements were used to determine value and percentages of fat standardized lean, protein, fat and moisture in the carcass using 265 barrow and gilt carcasses. In a separate study, belly composition was estimated from carcass and belly parameters (n = 338). Ribbed carcasses measurements were almost always superior to unribbed carcass measurements when estimating carcass or belly composition. Tenth rib fat depth was the most useful single variable for predicting belly fat, protein, moisture and lean. Some precision and accuracy were lost when using parameters from unribbed carcasses to estimate carcass or belly composition as compared to including parameters from ribbed carcasses. The sensory and nutritive value of cooked pork center loin chops and roasts were investigated. Levels of fat cover and internal temperature did not greatly affect cholesterol content

  8. Beef lovers

    DEFF Research Database (Denmark)

    de Barcellos, Marcia Dutra; Pedrozo, Eugenio A.; van der Lans, Ivo A.

    2009-01-01

    In this chapter we will explore beef consumption behaviour from a cross-cultural perspective. Data collected in Brazil, Australia and the Netherlands supports the main objectives of identifying consumers' anticipated emotions, degree of involvement, attitudes and main concerns towards beef...

  9. Efficacy of Carcass Electrical Stimulation in Meat Quality Enhancement: A Review

    Science.gov (United States)

    Adeyemi, Kazeem Dauda; Sazili, Awis Qurni

    2014-01-01

    The use of electrical stimulation (ES) as a management tool to improve meat quality and efficiency of meat processing is reviewed. The basis of the efficacy of ES is its ability to fast track postmortem glycolysis, which in turn stimulates myriad histological, physical, biochemical, biophysical and physiological changes in the postmortem muscle. Electrical stimulation hastens the onset and resolution of rigor mortis thereby reducing processing time and labor and plays a vital role in improving meat tenderness and other meat quality traits. However, ES may have negative impacts on some meat quality traits such as color stability and water holding capacity in some animals. Electrical stimulation is not an end in itself. In order to achieve the desired benefits from its application, the technique must be properly used in conjunction with various intricate antemortem, perimortem and postmortem management practices. Despite extensive research on ES, the fundamental mechanisms and the appropriate commercial applications remained obscured. In addition, muscles differ in their response to ES. Thus, elementary knowledge of the various alterations with respect to muscle type is needed in order to optimize the effectiveness of ES in the improvement of meat quality. PMID:25049973

  10. Efficacy of Carcass Electrical Stimulation in Meat Quality Enhancement: A Review

    Directory of Open Access Journals (Sweden)

    Kazeem Dauda Adeyemi

    2014-03-01

    Full Text Available The use of electrical stimulation (ES as a management tool to improve meat quality and efficiency of meat processing is reviewed. The basis of the efficacy of ES is its ability to fast track postmortem glycolysis, which in turn stimulates myriad histological, physical, biochemical, biophysical and physiological changes in the postmortem muscle. Electrical stimulation hastens the onset and resolution of rigor mortis thereby reducing processing time and labor and plays a vital role in improving meat tenderness and other meat quality traits. However, ES may have negative impacts on some meat quality traits such as color stability and water holding capacity in some animals. Electrical stimulation is not an end in itself. In order to achieve the desired benefits from its application, the technique must be properly used in conjunction with various intricate antemortem, perimortem and postmortem management practices. Despite extensive research on ES, the fundamental mechanisms and the appropriate commercial applications remained obscured. In addition, muscles differ in their response to ES. Thus, elementary knowledge of the various alterations with respect to muscle type is needed in order to optimize the effectiveness of ES in the improvement of meat quality.

  11. Effect of cassava bioethanol by-product and crude palm oil in Brahman x Thai native yearling heifer cattle diets: II. Carcass characteristics and meat quality.

    Science.gov (United States)

    Phoemchalard, Chirasak; Uriyapongson, Suthipong

    2015-12-01

    This experiment was conducted to determine the effects of cassava bioethanol by-product (CEP) and crude palm oil (CPO) on the carcass characteristics and meat quality of yearling heifer cattle. Eighteen crossbred Brahman × Thai heifers were randomly allotted to 2 × 3 factorial arrangement consisting of two levels of CEP (15 or 30 %, LCEP or HCEP) and 3 levels of CPO (0, 2, and 4 %). The results obtained showed that lean meat was greater (P < 0.05) in HCEP-fed cattle, but bone percentage and lean/bone ratio were less (P < 0.05) than LCEP-fed cattle. Carcass fat (P < 0.05) and fat content (P < 0.01) were significantly increased with levels of dietary CPO. Diets with 4 % CPO supplementation had better effects on redness (a*, P < 0.01) and chroma (C*, P < 0.001) values. In conclusion, up to 30 % CEP can be used to improve lean carcass and 4 % CPO can improve the redness of the meat.

  12. Effects of crossbreeding indigenous Hair Goat with Saanen on carcass measurements and meat quality of kids under an intensive production system.

    Science.gov (United States)

    Yilmaz, Alper; Ekiz, Bulent; Ozcan, Mustafa; Kaptan, Cuneyt; Hanoglu, Hulya; Yildirir, Mesut

    2009-08-01

    The aim of study was to investigate the effect of genotype on carcass measurements and meat quality characteristics of purebred Hair Goat, Saanen x Hair Goat (F(1) and B(1)) kids under an intensive production system. In total, 24 kids were slaughtered at the age of approximately 133 days. Kids were fattened for 56 days immediately after weaning. Hot carcass weights were 6.78, 7.61 and 7.02 kg and dressing percentages were 49.71, 49.27 and 48.78%, respectively (P > 0.05). Differences between genotypes for carcass measurements and indexes were not significant. Effect of genotype on pH measurements, drip loss, water holding capacity, cooking loss and Warner Bratzler shear force values were not significant. Meat lightness values at 0 h, 1 h and 1 day after cutting were higher in crossbred kids than Hair Goat kids (P meat samples of Hair goat kids at 0 h, 1 h and 1 day measurements (P meat sensory characteristics, except tenderness. Panelists gave lower scores for meat tenderness to F(1) and B(1) crosses compared to purebred Hair Goat kids. In conclusion, higher meat lightness values of crossbred kids, at particularly B(1) level, might have a positive effect on the consumer choices.

  13. Production traits of artificially and naturally hatched geese in intensive and free-range systems - II: slaughter, carcass and meat quality traits.

    Science.gov (United States)

    Boz, M A; Sarıca, M; Yamak, U S

    2017-04-01

    1. This study investigates the slaughter, carcass and meat quality traits of artificially and naturally hatched geese in intensive and free-range production systems. 2. The study was conducted with 114 naturally hatched and 102 artificially hatched geese. From each replicate of the intensive and free-range systems, one female and one male goose were slaughtered at the ages of 14, 16 and 18 weeks (a total of 32 geese per slaughter week). 3. Artificially hatched geese had higher slaughter weights (5280 vs. 4404 g), carcass weights (3520 vs. 2863), dressing percentages (66.6-65.2% vs. 65.0-63.6%) and carcass part, feather and edible inner organ weights. The ratio of both edible inner organs and abdominal fat was higher in naturally hatched geese. Breast meat L*, a* and pH values and thigh meat dry matter values were higher in artificially hatched geese, whereas thigh meat b* and pH values were higher in naturally hatched geese. 4. Intensively reared geese had higher slaughter weights (4900 vs. 4783 g), carcass weights (3253 vs. 3130 g) and abdominal fat weights (280 vs. 250 g), as well as higher dressing percentages (66.3-64.9% vs. 65.3-63.9%). Breast meat b* and thigh meat L* values were higher in the intensive system, while breast and thigh pH values, dripping loss and cooking loss were higher in the free-range system. Water-holding capacity was higher in the intensive system. 5. In conclusion, artificially hatched, intensively reared geese had the highest slaughter weights; however, both artificially and naturally hatched geese raised in a free-range system reached acceptable slaughter weights and can thus be recommended for use with this type of production system.

  14. The effect of livestock production system and concentrate level on carcass traits and meat quality of foals slaughtered at 18 months of age.

    Science.gov (United States)

    Lorenzo, J M; Crecente, S; Franco, D; Sarriés, M V; Gómez, M

    2014-03-01

    This trial was conducted to study the effect of livestock production system (freedom extensive system (FES) v. semi extensive system (SES)) and amount of finishing feed (1.5 v. 3.0 kg of commercial feed) in SES on carcass characteristics, meat quality and nutritional value of meat foal slaughtered at 18 months of age. For this study, a total of 49 foals (21 from FES and 28 from SES) were used. The obtained results showed that SES had a positive influence on carcass characteristic because these foals showed the best values for live weight, carcass weight, dressing percentage, perimeter of leg (PL) and carcass compactness index. On the other hand, finishing feeding also had a significant (Plean thickness, as the highest values were obtained in foals finished with 3 kg of commercial fodder. The physico-chemical properties were significantly affected by the livestock production system with the exception of ashes content (P>0.05). Foals finished in SES increased in 408% the intramuscular fat content (0.23 v. 1.17%, for foals reared in FES and SES, respectively). On the other hand, L*-value and a*-value were significantly (Pproduction system, as foals from the FES group had a more intense redder color (higher CIE a*-value) and higher lightness (higher CIE L*-value) compared with those from the SES group. Finally, meat nutritional value was significantly affected by livestock production system, as foals from an extensive production system on wood pasture could be considered as healthier in relation to their fatty acid profiles (low n-6/n-3 ratio and high hypocholesterolemic/hypercholesterolemic ratio) as a result of the beneficial grass intake on meat fatty acid profile.

  15. The effect of different dietary levels of rapeseed meal on growth performance, carcass traits, and meat quality in turkeys.

    Science.gov (United States)

    Mikulski, D; Jankowski, J; Zdunczyk, Z; Juskiewicz, J; Slominski, B A

    2012-01-01

    The objective of this study was to determine the effect of different dietary levels of low-glucosinolate rapeseed meal (RSM) on growth performance, blood thyroid hormone concentration, carcass traits, and chemical composition, physicochemical properties, and fatty acid profile of breast meat in growing turkeys. The experiment lasted for 21 wk. Large White BIG-6 turkeys were fed isoenergetic and isonitrogenous diets containing 0, 60, 120, and 180 g/kg of RSM. Each experimental group was comprised of 7 replicates/pen of 28 birds each. There was no effect of graded levels of RSM on final BW. An increase in the inclusion rate of RSM was followed by a linear increase in feed conversion ratio, which was significantly higher (P dressing percentage or the meat fat content were observed. Significant differences were found in the fatty acid composition and physicochemical properties of breast meat. The concentrations of margaroleic acid and saturated fatty acids, including myristic and palmitic acid, in meat from male turkeys fed 120 and 180 g/kg of RSM decreased linearly; whereas the levels of oleic acid and polyunsaturated fatty acids, including linoleic and linolenic acid (an n-3 fatty acid), increased linearly. An increase in RSM content of the diets was accompanied by the unfavorable changes in selected functional properties of meat, including a significant increase in drip loss in groups fed 120 g/kg of RSM (from 1.85 to 2.38%) and 180 g/kg of RSM (from 1.85 to 3.02%) and a decrease in Warner-Bratzler shear force values in turkeys fed 180 g/kg of RSM (from 19.1 to 15.8 N). The results suggest that the quality of turkey meat could be affected by impaired triiodothyronine secretion caused by dietary RSM.

  16. Carcass physical composition and meat quality of holstein calves, terminated in different finishing systems and slaughter weights

    Directory of Open Access Journals (Sweden)

    Priscila Vincenzi dos Santos

    2013-10-01

    Full Text Available The Brazil sacrifices many dairy calves at birth, which can become a very serious problem merchandising. The objective of this experiment was to evaluate the physical carcass composition and meat quality characteristics of Holstein calves in feedlot or pasture with supplementation, slaughtered at 140, 180, 220 or 260 kg body weight. In the early termination calves had on average 57 kg and 58 days of age. The confined animals were fed forage (corn and concentrated, in the ratio of 40:60 and concentrated pasture supplemented with 1% body weight. The experimental design was completely randomized in a factorial 2 x 4 (two feeding systems x four slaughter weights. It was observed a significant interaction between slaughter weight and finishing system only for the texture of the meat. The finished animals on pasture showed improved texture with increased weight, whereas the confined animals did not affect the weight. Animals finished on pasture had higher muscle percentage (69.48% vs 66.57%, and lower fat percentage (9.58% and 9.75 kg vs 13.20% and 13.08 kg compared to confined animals. There was a linear increase in the total amount of muscle, bone and fat, muscle / bone ratio, compared edible portion / bone, palatability and juiciness when increased slaughter weight. The percentage of bone and meat coloring decreased linearly with the increase of slaughter weight. The proportion of muscle and fat, showed quadratic behavior. The animals of dairy breeds are excellent producers of lean meat, with good smoothness, flavor and juiciness.

  17. Survival of Listeria monocytogenes, Yersinia enterocolitica and Escherichia coli O157:H7 and quality changes after irradiation of beef steaks and ground beef

    International Nuclear Information System (INIS)

    Fu, A.H.; Sebranek, J.G.; Murano, E.A.

    1995-01-01

    Beef steaks and ground beef were inoculated with Listeria monocytogenes, Yersinia enterocolitica, or Escherichia coli O157:H7. Samples were packaged in air or under vacuum and irradiated at low (0.60 to 0.80 kGy) or medium (1.5 to 2.0 kGy) doses, with each dose delivered at either a low (2.8 M/min conveyor speed) or high (6.9 M/min) dose rate. Medium-dose irradiation accompanied by 7 degrees C storage resulted in no Y. enterocolitica or E. coli O157:H7 survivors being detected. There was no effect on survival of the pathogens by dose rate or storage atmosphere. No difference (P0.05) was observed in meat pH or color, but TBA values increased after 7 days storage

  18. Effect of freezing rate and storage time on shelf-life quality of hot boned and conventionally boned ground beef

    International Nuclear Information System (INIS)

    Gapud, V.G.; Schlimme, D.V.

    1986-01-01

    Commercially processed, 80% lean, chub packaged ground beef (both conventionally boned and hot boned) was frozen to O F (-18 0 C) at three rates: 72, 96, and 120 hours before storage at O F (-18 0 C). The meat was examined after 0, 1.5, 3, 6, 9, and 12 months storage for the following attributes: psychrophile and aerobic plate counts, free fatty acid (FFA) and thiobarbituric acid (TBA) values, niacin content, raw and cooked color, moisture, fat and protein contents, and cook shrink and texture of cooked patties. Freezing rates had no significant effect on microbial load, niacin content, color, or cook shrink and texture. Freezing rate had a significant effect upon TBA and FFA values. Niacin, cook shrink and moisture values declined and TBA and FFA values increased with storage. Raw meat Hunter L value increased and Hunter a/b value declined during storage. Substantial quality differences between meat types were found

  19. Salmonella in beef and produce from honduras.

    Science.gov (United States)

    Maradiaga, Martha; Miller, Mark F; Thompson, Leslie; Pond, Ansen; Gragg, Sara E; Echeverry, Alejandro; Garcia, Lyda G; Loneragan, Guy H; Brashears, Mindy M

    2015-03-01

    Salmonella continues to cause a considerable number of foodborne illnesses worldwide. The sources of outbreaks include contaminated meat and produce. The purpose of this study was to establish an initial investigation of the burden of Salmonella in produce and beef from Honduras by sampling retail markets and abattoirs. Retail produce samples (cantaloupes, cilantro, cucumbers, leafy greens, peppers, and tomatoes; n = 573) were purchased in three major cities of Honduras, and retail whole-muscle beef (n = 555) samples were also purchased in four major cities. Additionally, both hide and beef carcass (n = 141) samples were collected from two Honduran abattoirs. Whole-muscle beef samples were obtained using a sponge hydrated with buffered peptone water, and 10 ml of the buffered peptone water rinsate of each produce sample was collected with a dry sponge and placed in a bag to be transported back to the United States. Salmonella was detected using a commercially available, closeplatform PCR system, and positive samples were subjected to culture on selective media to obtain isolates. Overall, the prevalence of Salmonella-positive samples, based on PCR detection in Honduras (n = 555) retail beef was 10.1% (95% confidence interval = 7.8, 12.9), whereas 7.8% (n = 141) of beef carcass and hides samples were positive in both beef plants. The overall Salmonella prevalence for all produce samples (n = 573) collected was 2.1% (95% confidence interval = 1.2, 3.6). The most common serotypes identified in Honduras were Salmonella Typhimurium followed by Derby. These results provide an indication of Salmonella contamination of beef and produce in Honduras. Developing a Salmonella baseline for Latin America through an initial investigation like the one presented here contributes to a broader global understanding of the potential exposure through food, thus providing insight into the needs for control strategies.

  20. Comparison of Carcass Characteristics, Meat Quality, and Blood Parameters of Slow and Fast Grown Female Broiler Chickens Raised in Organic or Conventional Production System

    Science.gov (United States)

    Cömert, Muazzez; Şayan, Yılmaz; Kırkpınar, Figen; Bayraktar, Ö. Hakan; Mert, Selim

    2016-01-01

    The objective of the study was to compare the carcass characteristics, meat quality, and blood parameters of slow and fast grown female broiler chickens fed in organic or conventional production system. The two genotypes tested were medium slow-growing chickens (SG, Hubbard Red JA) and commercial fast-growing chickens (FG, Ross 308). Both genotypes (each represented by 400 chickens) were divided into two sub-groups fed either organic (O) or conventional (C) systems. Chickens of each genotype and system were raised in a semi environmentally controlled poultry house until 21 d of age and were assigned to 5 pens of 40 chickens each. Then, O system chickens were transferred into an open-side poultry house with an outdoor run. At 81 d of age, 10 female chickens from each genotype and from each production system (n = 40) were randomly chosen to provide material for analysis, and were weighed and brought to the slaughterhouse to assess carcass characteristics and meat quality. The blood parameters were determined by using 5 female chickens from each genotype and from each production system (n = 20). FG had the higher live weight, along with carcass, breast, and thigh-drumstick weights compared to SG (pcarcass characteristics of female chickens was genotype, whereas the organic system contributed to enhanced meat quality. These findings provide a better understanding of the relative roles of genotype and production systems in female broiler characteristics, and might aid producers in designing their facilities to optimize yield and quality while maintaining acceptable animal welfare standards. PMID:26954206

  1. Mitochondrial abundance and efficiency contribute to lean color of dark cutting beef

    Science.gov (United States)

    Beef carcasses exhibiting four levels of dark cutting severity (DCS): Severe, Moderate, Mild, and Shady were compared to Control carcasses to investigate biochemical traits contributing to the dark cutting condition. Color attributes of Longissimus lumborum (LL) were measured after grading and duri...

  2. Ground Beef and Food Safety

    Science.gov (United States)

    ... 4 days. If frozen, it should keep its quality for about 4 months. When reheating fully cooked patties or casseroles containing ground beef, be sure the internal temperature reaches 165 °F (73.9 °C). Why ...

  3. Carcass merit and meat quality in Suffolk lambs, Katahdin lambs, and meat-goat kids finished on a grass-legume pasture with and without supplementation.

    Science.gov (United States)

    Turner, K E; Belesky, D P; Cassida, K A; Zerby, H N

    2014-10-01

    The experiment evaluated traditional U.S. sheep (Suffolk), hair sheep (Katahdin), and meat goat (Boer crossbred; Goat) carcass and meat quality parameters when finished on pasture with and without supplemental whole cottonseed (Gossypium hirsutum L.). Supplemented animals had greater ribeye area (PGoat. Goat LM had less (Pgoats would be acceptable for most ethnic markets in the USA. Omega6:Omega3 ratios in chevon and lamb were within the guidelines for meats that can improve human diets and health. Published by Elsevier Ltd.

  4. Effects of Dietary Octacosanol on Growth Performance, Carcass Characteristics and Meat Quality of Broiler Chicks

    Directory of Open Access Journals (Sweden)

    L. Long

    2016-10-01

    quality, and increase eviscerated and breast muscle yield, in broiler chicks. Dietary supplementation of octacosanol at 24 mg/kg diet is regarded as the recommended dosage in the broilers’ diet.

  5. Effects of feeding system on growth performance, plasma biochemical components and hormones, and carcass characteristics in Hanwoo steers

    Directory of Open Access Journals (Sweden)

    Chan Sung Chung

    2017-08-01

    Full Text Available Objective This study was conducted to compare growth performance, blood components and carcass traits by two feeding systems (concentrate with roughage separately [CON] vs total mixed ration [TMR] in Hanwoo steers, and to learn the relationship between blood components during fattening or finishing phases and carcass traits in Hanwoo steers. Methods Sixty steers aged 8 months were allotted to two feeding systems and fed similar amounts of average dry matter and total digestible nutrient throughout whole experimental period according to each feeding program. Steers were weighed monthly, taken blood at the end of growing, fattening and finishing periods, and slaughtered at 30 month of age. Results Growing performance was higher (p<0.05 in the CON group compared to the TMR group during fattening and finishing periods. The CON group was lower (p<0.05 in blood aspartic acid transaminase, blood urea nitrogen and retinol levels during growing period, but higher in triglyceride and cholesterol levels during fattening and finishing periods compared to the TMR group. The CON group was greater (p<0.05 in rib-eye area, and lighter (p<0.05 red in meat color compared to the TMR group. In the correlation coefficients between blood components of steers and carcass traits, retinol had a negative (p<0.05 correlation with marbling score and rib-eye area. Leptin had a positive (p<0.05 correlation with back fat thickness. Blood cholesterol and triglyceride were positively (p<0.05 correlated with carcass weight and rib-eye area. Conclusion Growth performance, carcass ribeye area and meat color showed a more desirable result in the CON compared to the TMR in Hanwoo steers. Assessing the accumulated data of carcass traits with blood components including hormones—particularly retinol, cholesterol, triglyceride, and leptin—during the fattening or finishing phases, it may be possible to find a biomarker for determining beef quality in living animals.

  6. Effects of choice white grease or poultry fat on growth performance, carcass leanness, and meat quality characteristics of growing-finishing pigs.

    Science.gov (United States)

    Engel, J J; Smith, J W; Unruh, J A; Goodband, R D; O'Quinn, P R; Tokach, M D; Nelssen, J L

    2001-06-01

    Eighty-four crossbred gilts were used to evaluate the effects of dietary choice white grease (CWG) or poultry fat (PF) on growth performance, carcass characteristics, and quality characteristics of longissimus muscle (LM), belly, and bacon of growing-finishing pigs. Pigs (initially 60 kg) were fed a control diet with no added fat or diets containing 2, 4, or 6% CWG or PF. Diets were fed from 60 to 110 kg and contained 2.26 g lysine/Mcal ME. Data were analyzed as a 2 x 3 factorial plus a control with main effects of fat source (CWG and PF) and fat level (2, 4, and 6%). Pigs fed the control diet, 2% fat, and 4% fat had greater (P 0.05) were observed for ADG, dressing percentage, leaf fat weight, LM pH, backfat depth, LM area, percentage lean, LM visual evaluation, LM waterholding capacity, Warner-Bratzler shear and sensory evaluation of the LM and bacon, fat color and firmness measurements, or bacon processing characteristics. Adding dietary fat improved G/F and altered the fatty acid profiles of the LM and bacon, but differences in growth rate, carcass characteristics, and quality and sensory characteristics of the LM and bacon were minimal. Dietary additions of up to 6% CWG or PF can be made with little effect on quality of pork LM, belly, or bacon.

  7. Efeito do grupo genético sobre as características de carcaça e maciez da carne fresca e maturada de bovinos superprecoces Effect of genetic group on carcass traits and fresh and aged beef tenderness from young cattle

    Directory of Open Access Journals (Sweden)

    Waldmaryan Bianchini

    2007-12-01

    weaned at 8 months of age in system creep-feeding and later confined for 150 days until they reach the slaughter weight above 465 kg and slaughtered in commercial abattoir. The pH values and temperature during carcass cooling was similar for all of the genetic groups. In the same way, the variables cold carcass, forequarter and hindquarter, did not show any differences among the genetic groups. The beef cuts were quite homogeneous, excepting the strip loin and the tenderloin that were larger perceptually for Simmental. The Nellore and ½ Simmental breeds presented larger shear force (4.98 and 4.45 kgf than Simmental and Simbrasil (3.13 and 3.33 kgf. However, after the meat ageing for 7 days, no differences were verified among the groups for tenderness values. The losses by evaporation and leaking were higher for non aged Simmental and Simbrasil beef cuts; however, seven days of ageing those losses showed no differences. The system of production of young bulls bovines produces carcasses and cuts similar among the different breed studied. With seven days of maturation Nellore meat tenderness was similar to the other genetic groups used in this study.

  8. Carcass Characteristics and Meat Quality of Korean Native Ducks and Commercial Meat-type Ducks Raised under Same Feeding and Rearing Conditions

    Directory of Open Access Journals (Sweden)

    H. J. Kwon

    2014-11-01

    Full Text Available This study was conducted to compare carcass characteristics and physico-chemical meat quality in two different genotype ducks raised under identical feeding and rearing conditions. A total of ninety 1-d-old Korean native ducks (KND, n = 45 and commercial meat-type ducks (Grimaud, n = 45 were fed same experimental diets during 56 d and 42 d, respectively to obtain similar slaughter weights. The experimental diet for starter period contained 20% crude protein (CP and 2,900 kcal nitrogen corrected true metabolizable energy (TMEn/kg of diet and that for grower period contained 17% CP and 3,050 TMEn/kg of diet. Average daily gain and feed efficiency of KND were inferior to those of commercial meat-type ducks (p<0.05. Carcass weight was not different between two genetically different ducks, but carcass yield of KND was significantly higher (p<0.05 than that of commercial meat-type ducks. There were no significant differences in cooking loss and pH of breast meat between two genetically different ducks, but water holding capacity of KND was significantly higher than that of commercial meat-type ducks. The linoleic acid and total polyunsaturated fatty acid of breast meat from KND were significantly higher (p<0.05 than the corresponding part from commercial meat-type ducks. Significant differences were detected in water holding capacity and the content of linoleic acid and polyunsaturated fatty acid, which were significantly higher in KND, whereas growth performance tended to be superior in commercial ducks. At the market weight, the meat from KND was judged to have better qualities with regard to higher water holding capacity and greater content of polyunsaturated fatty acid compare with meat from commercial meat-type duck.

  9. Effect of a free-range raising system on growth performance, carcass yield, and meat quality of slow-growing chicken.

    Science.gov (United States)

    Wang, K H; Shi, S R; Dou, T C; Sun, H J

    2009-10-01

    Experiments were conducted to evaluate the effect of free-range raising systems on growth performance, carcass yield, and meat quality of slow-growing chickens. Slow-growing female chickens, Gushi chickens, were selected as the experimental birds. Two hundred 1-d-old female chicks were raised in a pen for 35 d. On d 36, ninety healthy birds, with similar BW (353.7+/-32.1g), were selected and randomly assigned to 2 treatments (indoor treatment and free-range treatment, P>0.05). Each treatment was represented by 3 groups containing 15 birds (45 birds per treatment). During the indoor treatment, the chickens were raised in floor pens in a conventional poultry research house (7 birds/m2). In the free-range treatment, the chickens were housed in a similar indoor house (7 birds/m2); in addition, they also had a free-range grass paddock (1 bird/m2). All birds were provided with the same starter and finisher diets and were raised for 112 d. Results showed that the BW and weight gain of the chickens in the free-range treatment were much lower than that of the chickens in the indoor floor treatments (Pfree-range raising system on eviscerated carcass, breast, thigh, and wing yield (P>0.05). However, the abdominal fat yield and tibia strength (P0.05) by the free-range raising system. The data indicated that the free-range raising system could significantly reduce growth performance, abdominal fat, and tibia strength, but with no effect on carcass traits and meat quality in slow-growing chickens.

  10. Relationships Between Live Body and Carcass Measurements and Carcass Components in Omani Sheep

    Directory of Open Access Journals (Sweden)

    O. Mahgoub

    1998-01-01

    Full Text Available Thirty two Omani sheep including eight intact males. 16 castrated males and eight intact females were fed ad libitum a concentrate diet (l6% CP plus chopped Rhodesgrass hay (8% CP from weaning until slaughter at an average weight of 26 kg. Correlation and regression analyses were carried out to evaluate relationships between live body and carcass measurements with major body components. Generally there were positive correlations between slaughter weight, empty body weight (EBW and hot carcass weight with total carcass muscle (r2 =0.57, 0.59, 0.59. fat (r2= 0.47, 0.48, 0.68 and bone (r2 = 0.51, 0.44, 0.31 contents respectively. There were also positive correlations (r2 = 0.44- 0.59 between linear live body and carcass measurements with carcass muscle content. The depth of tissue over the 11th rib (GR had a high positive correlation (r2= 0.67 with total carcass fat content. The weight of most individual bones and muscles had positive correlations (r2=0.39 - 0.85 with carcass muscle and bone content. There was a positive correlation between weight chuck (r2 = 0.62, brisket and shank (r2< 0.38, leg (r2 = 0.79 and loin (r2 = 0.45 carcass cuts with total carcass muscle content. Muscle content in all carcass cuts had a positive correlation (r2 = 0.46-0.86 with total carcass muscle content. Bone content in all carcass cuts had a high positive correlation (r2 = 0.46-0.90 with the total carcass bone content. A 3-variahle (body length,  chest depth and leg length and a 4-variable (hot carcass weight , hook width,  rib width and GR models were generated which accounted for 84% and 70% of the variation in the total muscle content, respectively. This study showed that live body and carcass measurements have significant relationships with carcass components in Omani sheep. These relationships may be utilized for prediction of carcass composition in live animals as well as for carcass quality assessment.

  11. Innovative retail merchandising strategies to accommodate for the growing trend of heavier carcass weights in the United States.

    Science.gov (United States)

    West, S E; Nicholson, K L; Nicholson, J D W; Griffin, D B; Lawrence, T E; Wasser, B E; Savell, J W

    2011-08-01

    Three subprimals from beef carcasses, Average (mean=340.6kg) and Heavy weight (mean=461.6kg), were cut using Innovative versus Conventional cutting styles. Longer (Pmerchandise heavyweight beef must account for the decreased primary saleable yields and increased labor requirements through increased retail pricing. Copyright © 2011 Elsevier Ltd. All rights reserved.

  12. Variables affecting the propensity to buy branded beef among groups of Australian beef buyers.

    Science.gov (United States)

    Morales, L Emilio; Griffith, Garry; Wright, Victor; Fleming, Euan; Umberger, Wendy; Hoang, Nam

    2013-06-01

    Australian beef consumers have different preferences given their characteristics and the effect on expected quality of cues related to health, production process and eating experience. Beef brands using Meat Standards Australia (MSA) grades can help to signal quality and reduce consumers' uncertainty when shopping. The objective of this study is to identify the characteristics of beef buyers and their perceptions about product attributes that affect the propensity to buy branded beef. Binary logistic models were applied identifying differences between all respondents and the potential target market, including buyers in medium to high income segments, and between buyers in the target market who would buy branded beef for taste and health reasons. Variables increasing the propensity to buy branded beef include previous experience, appreciation for branded cuts and concern about quality more than size. Finally, variations in preferences for marbling and cut were found between buyers who would buy branded beef for taste and health reasons. Copyright © 2013 Elsevier Ltd. All rights reserved.

  13. Commercial slaughtering of rusa deer (Cervus timorensis russa in New Caledonia; System analysis and effect on carcass quality

    Directory of Open Access Journals (Sweden)

    S. Le Bel

    2000-04-01

    Full Text Available A survey on the environment and disease conditions of deer (Cervus timorensis russa slaughtering in New-Caledonia was set up during a deer export campaign in order to find answers to the increasing seizure of purpura-affected carcasses. Risk factors based on the animal husbandry system, animal handling and transport as well as slaughtering conditions were analyzed in an attempt to explain the presence of purpura and high pH levels. Out of 520 deer, 15% of the carcasses were condemned for purpura, 87% of the deer displayed a pH level over 6 and 48% a pH level over 6.5. In the case of slaughter-purpura, various analyses revealed inadequacies between the slaughter structure and the origin (i.e., farms in the process of intensifying of the deer. For carcasses with pH levels above 6.5, a more complex phenomenon was revealed that included the amount of animal handling, housing of animals the night before slaughter and the presence of slaughter-purpura. Slaughtering conditions of rusa deer in Australia and red deer in New Zealand showed that the present system could be improved.

  14. Growth performance, carcass and meat quality of lambs supplemented with increasing levels of a tanniferous bush (Cistus ladanifer L.) and vegetable oils.

    Science.gov (United States)

    Francisco, A; Dentinho, M T; Alves, S P; Portugal, P V; Fernandes, F; Sengo, S; Jerónimo, E; Oliveira, M A; Costa, P; Sequeira, A; Bessa, R J B; Santos-Silva, J

    2015-02-01

    The effects of dietary inclusion of Cistus ladanifer L. (CL) and a vegetable oil blend were evaluated on growth performance,carcass and meat quality of fifty four lambs that were assigned to 9 diets, corresponding to 3 levels of CL(50, 100 and 200 g/kg DM) and 3 levels of oil inclusion (0, 40 and 80 g/kg DM). Treatments had no effects on growth rate. Oil depressed dry matter intake (P = 0.017), carcass muscle (P = 0.041) and increased (P = 0.016) kidney knob channel fat. Chemical and physical meat quality traits were not affected by treatments. Off-flavour perception was higher for 8% of oil (P b 0.001). The level of 100 g/kg DM of CL inclusion improved meat stability after 7 days of storage. Supplementation with linseed and soybean oils (2:1) was a good approach to improve meat nutritional value from feedlot lambs, increasing total n-3 PUFA.

  15. Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum.

    Science.gov (United States)

    Li, Xin; Babol, Jakub; Wallby, Anna; Lundström, Kerstin

    2013-10-01

    This study investigated meat quality and consumer preference after ageing beef gluteus medius in a water vapour-permeable dry-ageing bag or in vacuum for 14 days. Higher ageing and trim losses but lower thawing loss, cooking loss and water content were found in samples aged in dry ageing bags compared to those aged in vacuum. Samples aged in dry ageing bags had higher total bacteria and yeast counts but lower lactic acid bacteria counts than those aged in vacuum, both before and after trimming. Meat aged in dry ageing bag was more tender and juicier and overall preferred by consumers compared with samples aged in vacuum. Female participants outperformed the males in detecting differences in palatability. No differences were found in pH, smell, shear force, colour, Enterobacteriaceae, and mould counts. Thus, by using a dry ageing bag, it is possible to produce dry-aged meat in a more controlled condition without negative effects on sensory or other quality attributes. Copyright © 2013. Published by Elsevier Ltd.

  16. Distinct physicochemical characteristics of different beef from ...

    African Journals Online (AJOL)

    Jane

    2011-04-11

    Apr 11, 2011 ... A total of 30 Qinchuan cattle were used to investigate the physicochemical characteristics of beef from three different parts of cattle carcass, ... fed the same diets at 4 to 5 kg/day (48.78% corn, 20.43% bran, 26% corn grit, 1.97% cotton cake, 2.3% vitamin and mineral supplement and 0.5% salt) for a fattening ...

  17. Potential of multispectral imaging technology for rapid and non-destructive determination of the microbiological quality of beef filets during aerobic storage

    DEFF Research Database (Denmark)

    Panagou, Efstathios Z.; Papadopoulou, Olga; Carstensen, Jens Michael

    2014-01-01

    counts, namely Class 1 (TVC7.0log10CFU/g). Furthermore, PLS regression models were developed to provide quantitative estimations of microbial counts during meat storage. In both cases model validation was implemented with independent experiments at intermediate storage temperatures (2 and 10°C) using....... thermosphacta, and TVC, respectively. The results indicated that multispectral vision technology has significant potential as a rapid and non-destructive technique in assessing the microbiological quality of beef fillets....

  18. Effects of crossing of domestic breed with beef breeds on the quality of meat in PR China and Republic of Serbia

    OpenAIRE

    Aleksić, S.; Fang, Sun; Di, Liu; Petrović, M.M.; Pantelić, V.; Stanišić, N.; Ostojić-Andrić, D.; Petričević, M.; Nikšić, D.; Delić, N.

    2013-01-01

    This paper presents the results of crossing Domestic Spotted breed with beef cattle breeds in the People's Republic of China and the Republic of Serbia. China is a big country of beef production and consumption. In 2012, beef production in China was 5,540,000 tons, which accounted for 9.7% of the global beef production, ranking the third in the world. The main sources of China’s beef are from crossbreeding cattle (native breed crossbred with foreign beef ca...

  19. Polymorphisms and haplotypes in the bovine neuropeptide Y, growth hormone receptor, ghrelin, insulin-like growth factor 2, and uncoupling proteins 2 and 3 genes and their associations with measures of growth, performance, feed efficiency, and carcass merit in beef cattle.

    Science.gov (United States)

    Sherman, E L; Nkrumah, J D; Murdoch, B M; Li, C; Wang, Z; Fu, A; Moore, S S

    2008-01-01

    Genes that regulate metabolism and energy partitioning have the potential to influence economically important traits in farm animals, as do polymorphisms within these genes. In the current study, SNP in the bovine neuropeptide Y (NPY), growth hormone receptor (GHR), ghrelin (GHRL), uncoupling proteins 2 and 3 (UCP2 and UCP3), IGF2, corticotrophin-releasing hormone (CRH), cocaine and amphetamine regulated transcript (CART), melanocortin-4 receptor (MC4R), proopiomelanocortin (POMC), and GH genes were evaluated for associations with growth, feed efficiency, and carcass merit in beef steers. In total, 24 SNP were evaluated for associations with these traits and haplotypes were constructed within each gene when 2 or more SNP showed significant associations. An A/G SNP located in intron 4 of the GHR gene had the largest effects on BW of the animals (dominance effect P GHRL gene tended to show effects on residual feed intake, FCR, and partial efficiency of growth (P < 0.10). The IGF2 SNP most strongly affected LM area (P < 0.01), back fat, ADG, and FCR (P < 0.05). The SNP in the CART, MC4R, POMC, GH, and CRH genes did not show associations at P < 0.05 with any of the traits. Although most of the SNP that showed associations do not cause amino acid changes, these SNP could be linked to other yet to be detected causative mutations or nearby QTL. It will be very important to verify these results in other cattle populations.

  20. PORK CARCASS COMPOSITION AND THE MEAT QUALITY OF THE BLACK SLAVONIAN PIG – THE ENDANGERED BREEDS IN THE INDOOR AND OUTDOOR KEEPING SYSTEM

    Directory of Open Access Journals (Sweden)

    Danijela Butko

    2007-06-01

    Full Text Available The research has been made on 20 Black Slavonian Pigs in both ways of keeping them (indoor, outdoor. The pigs have been fed up to 135 kg body weight. The pigs in the outdoor system have been held on a natural pasture ground. Other than pasture, the pigs have consumed, over the summer period, the food offered on stubble-fields after the harvest (barley, wheat and over the winter times after corn harvest. They had only minimal corn consumption; mostly during the winter (average daily consumption was 0.15 kg. Dissection of cold (+40C right sided pig body composition has been made by the modified Weniger et al (1963 method. The meat quality has been determined on a long back muscle sample (musculus longissimus dorsi- MLD taken berween 13th and 14th rib. The pig carcasses in the outdoor system had a very significant (P<0.01 absolute and relative leg share, less belly-rib share and higher meat quantity. Commercially, more valuable parts-legs and back had a greater share of muscle tissue in pigs' carcasses in the outdoor system. The meat of the pigs in the outdoor system had no signifficant differences from the pigs in the indoor system, concerning the pH1, pH2, water holding capacity, colour and marbling. However, the meat of the pigs in the outdoor system had higher content of crude fat from the pigs in the indoor system.

  1. Network Analysis Reveals Putative Genes Affecting Meat Quality in Angus Cattle.

    Science.gov (United States)

    Mateescu, Raluca G; Garrick, Dorian J; Reecy, James M

    2017-01-01

    Improvements in eating satisfaction will benefit consumers and should increase beef demand which is of interest to the beef industry. Tenderness, juiciness, and flavor are major determinants of the palatability of beef and are often used to reflect eating satisfaction. Carcass qualities are used as indicator traits for meat quality, with higher quality grade carcasses expected to relate to more tender and palatable meat. However, meat quality is a complex concept determined by many component traits making interpretation of genome-wide association studies (GWAS) on any one component challenging to interpret. Recent approaches combining traditional GWAS with gene network interactions theory could be more efficient in dissecting the genetic architecture of complex traits. Phenotypic measures of 23 traits reflecting carcass characteristics, components of meat quality, along with mineral and peptide concentrations were used along with Illumina 54k bovine SNP genotypes to derive an annotated gene network associated with meat quality in 2,110 Angus beef cattle. The efficient mixed model association (EMMAX) approach in combination with a genomic relationship matrix was used to directly estimate the associations between 54k SNP genotypes and each of the 23 component traits. Genomic correlated regions were identified by partial correlations which were further used along with an information theory algorithm to derive gene network clusters. Correlated SNP across 23 component traits were subjected to network scoring and visualization software to identify significant SNP. Significant pathways implicated in the meat quality complex through GO term enrichment analysis included angiogenesis, inflammation, transmembrane transporter activity, and receptor activity. These results suggest that network analysis using partial correlations and annotation of significant SNP can reveal the genetic architecture of complex traits and provide novel information regarding biological mechanisms

  2. How to improve the promotion of Korean beef barbecue, bulgogi, for international customers. An application of quality function deployment.

    Science.gov (United States)

    Park, So-Hyun; Ham, Sunny; Lee, Min-A

    2012-10-01

    Quality function deployment (QFD) is a product development technique that translates customer requirements into activities for the development of products and services. This study utilizes QFD to identify American customer's requirements for bulgogi, a popular Korean dish among international customers, and how to fulfill those requirements. A customer survey and an expert opinion survey were conducted for US customers. The top five customer requirements for bulgogi were identified as taste, freshness, flavor, tenderness, and juiciness; ease of purchase was included in the place of tenderness after calculating the weight requirements. Eighteen engineering characteristics were developed, and a 'localization of bulgogi menu' is strongly related to the other characteristics as well. The results from the calculation of relative importance of engineering characteristics identified that the 'control of marinating time', 'localization of bulgogi menu', 'improvement of cooking and serving process', 'development of recipe by parts of beef', and 'use of various seasonings' were the highest contributors to the overall improvement of bulgogi. The relative importance of engineering characteristics, correlation, and technical difficulties are ranked and integrated to develop the most effective strategy. The findings are discussed relative to industry implications. Copyright © 2012 Elsevier Ltd. All rights reserved.

  3. VerifEYE: a real-time meat inspection system for the beef processing industry

    Science.gov (United States)

    Kocak, Donna M.; Caimi, Frank M.; Flick, Rick L.; Elharti, Abdelmoula

    2003-02-01

    Described is a real-time meat inspection system developed for the beef processing industry by eMerge Interactive. Designed to detect and localize trace amounts of contamination on cattle carcasses in the packing process, the system affords the beef industry an accurate, high speed, passive optical method of inspection. Using a method patented by United States Department of Agriculture and Iowa State University, the system takes advantage of fluorescing chlorophyll found in the animal's diet and therefore the digestive track to allow detection and imaging of contaminated areas that may harbor potentially dangerous microbial pathogens. Featuring real-time image processing and documentation of performance, the system can be easily integrated into a processing facility's Hazard Analysis and Critical Control Point quality assurance program. This paper describes the VerifEYE carcass inspection and removal verification system. Results indicating the feasibility of the method, as well as field data collected using a prototype system during four university trials conducted in 2001 are presented. Two successful demonstrations using the prototype system were held at a major U.S. meat processing facility in early 2002.

  4. Genetic analysis of slaughter and carcass quality traits in crossbred rabbits coming from a diallel cross of four maternal lines

    Directory of Open Access Journals (Sweden)

    C. Mínguez

    2015-12-01

    Full Text Available An experiment was carried out to estimate the genetic group effects and the crossbreeding genetic parameters of slaughter and carcass traits using data on the rabbits that were progeny of does coming from a full diallel cross between 4 maternal lines (A, V, H and LP mated to bucks of the paternal line R. The rabbits of the 16 genetic groups, corresponding to the type of does of the diallel cross, were distributed in 4 Spanish farms and 1 genetic group (V line was present in all farms in order to connect records among them and to be used as reference group. Crossbreeding parameters were estimated according to Dickerson’s model. 1896 rabbits were measured for slaughter traits and 950 for carcass traits. The A and LP lines had the lowest values for dressing percentage (–1.71 and –1.98 compared with H line and –1.49 and –1.75 with the V line, respectively. The A line was the heaviest for commercial carcass weight. No relevant differences were observed between the crossbred groups for all traits. Regarding the reciprocal effects, there were significant differences in favour of A line as sire line in the crossbred AV. Regarding the combination of direct and maternal effects, the A line showed significantly higher values for cold carcass weight (133 g., 71 g. and 142 g. compared to the H, LP and V lines. For the same parameter the H line showed significantly higher averages on dressing percentages than A and LP lines, 1.44 and 2.13%, respectively. Line A also showed, in general, better direct- maternal effects than the V line. Grand-maternal effects were less important than direct-maternal ones. The estimates of maternal heterosis were, in general, negative, which could be a consequence of the positive heterosis for litter size. However, despite this relationship between growth and litter traits, it has not been common to find negative maternal heterosis in growth traits. A diminution of dressing percentage was detected in

  5. The Influence of Palm Kernel Cake and Rice Bran Fermentation Product Mixture to the Broiler Carcass Quality

    OpenAIRE

    Priabudiman, Yadi; Sukaryana, Yana

    2011-01-01

    The purpose of this research was to study the effect of the use of palm kernel cake (PKC) and rice bran (RB) fermentation products mixture to the percentage of broiler carcass weight pieces. Research using completely randomized design (CRD) with treatments of the fermentation product usage rate of   0% (P0), 10% (P1), 20% (P2), 30%&nbs...

  6. Quantifying the aging response and nutrient composition for muscles of the beef round.

    Science.gov (United States)

    Dixon, C L; Woerner, D R; Tokach, R J; Chapman, P L; Engle, T E; Tatum, J D; Belk, K E

    2012-03-01

    The objective of this study was to determine the optimal postmortem aging period and nutrient composition for Beef Value Cuts of the round. Forty USDA Select and 40 Premium USDA Choice beef carcasses were selected from a commercial beef packing plant in Colorado over a 12-wk period. The bottom and inside rounds were collected from both sides of each carcass for further fabrication into the following muscles: adductor, gastrocnemius, gracilis, pectineus, and superficial digital flexor. Each pair of muscles was cut into 7 steaks and randomly assigned to 1 of the following aging periods: 2, 4, 6, 10, 14, 21, and 28 d, and placed in refrigerated storage (2°C, never frozen). Upon completion of the designated aging period, steaks were removed from storage, cooked to a peak internal temperature of 72°C, and evaluated using Warner-Bratzler shear force (WBSF). A 2-way interaction was detected (P digital flexor decreased with increased time of postmortem aging. Quality grade did not affect (P > 0.05) WBSF values for the adductor, gastrocnemius, pectineus, and superficial digital flexor muscles. Exponential decay models were used to predict the change in WBSF from 2 to 28 d postmortem (aging response). The adductor, gastrocnemius, Select gracilis, Premium Choice gracilis, and pectineus required 21, 14, 23, 23, and 25 d, respectively, to complete the majority of the aging response. To determine the nutrient composition of the adductor, gastrocnemius, gracilis, pectineus, semimembranosus, and superficial digital flexor, bottom and inside rounds were collected from 10 USDA Select and 10 Premium USDA Choice carcasses and fabricated into the respective muscles, cut into 2.54-cm cubes, frozen (-20°C), and then homogenized. The adductor, gracilis, pectineus, semimembranosus, and superficial digital flexor were analyzed for DM, moisture, CP, and ash percentages. All muscles were evaluated for total lipid, fatty acid, and cholesterol composition. When quality grades were combined

  7. Effect of gender on growth performance, carcass characteristics and meat and fat quality of calves of Avileña-Negra Ibérica breed fattened under free-range conditions

    Directory of Open Access Journals (Sweden)

    Argimiro Daza

    2014-07-01

    Full Text Available The effect of gender (entire males vs females on growth performance, carcass traits and meat and fat quality of Avileña-Negra Ibérica calves, fattened under free range conditions and supplemented with concentrate, were investigated. The average daily gain, leg width and thorax depth were higher in males than in females. Carcass conformation score, fore-quarter weight and percentage in carcass were higher in males than in females, whereas dressing percentege, loins and flank percentages in carcass and carcass fatness degree were higher in females than in males. Instrumental colour variables of muscle were not affected by gender at days 1, 3, 7 and 9 of refrigerated storage. In muscle, the L*, a*, b*, chroma, oxymyoglobine and oxymyoglobine/metmyoglobine ratio values observed 9 days after slaughter were lower than those at days 1 and 3 after slaughter. Intramuscular fat percentage of Longissimus thoracis muscle was higher in females than in males. Gender had no effect on α-tocopherol content in intramuscular fat (IMF from Longissimus thoracis muscle. The omental and IMF of females had lower C18:2 n-6, Σ n-6 and Σ PUFA proportions than those from the males. In IMF C16:1, C18:1 n-9 and Σ MUFA proportions were greater in females than in males. The IMF percentage in Longissimus thoracis affected significantly to its fatty acid composition.

  8. Differences in Beef Quality between Angus (Bos taurus taurus) and Nellore (Bos taurus indicus) Cattle through a Proteomic and Phosphoproteomic Approach.

    Science.gov (United States)

    Rodrigues, Rafael Torres de Souza; Chizzotti, Mario Luiz; Vital, Camilo Elber; Baracat-Pereira, Maria Cristina; Barros, Edvaldo; Busato, Karina Costa; Gomes, Rafael Aparecido; Ladeira, Márcio Machado; Martins, Taiane da Silva

    2017-01-01

    Proteins are the major constituents of muscle and are key molecules regulating the metabolic changes during conversion of muscle to meat. Brazil is one of the largest exporters of beef and most Brazilian cattle are composed by zebu (Nellore) genotype. Bos indicus beef is generally leaner and tougher than Bos taurus such as Angus. The aim of this study was to compare the muscle proteomic and phosphoproteomic profile of Angus and Nellore. Seven animals of each breed previously subjected the same growth management were confined for 84 days. Proteins were extracted from Longissimus lumborum samples collected immediately after slaughter and separated by two-dimensional electrophoresis. Pro-Q Diamond stain was used in phosphoproteomics. Proteins identification was performed using matrix assisted laser desorption/ionization time-of-flight mass spectrometry. Tropomyosin alpha-1 chain, troponin-T, myosin light chain-1 fragment, cytoplasmic malate dehydrogenase, alpha-enolase and 78 kDa glucose-regulated protein were more abundant in Nellore, while myosin light chain 3, prohibitin, mitochondrial stress-70 protein and heat shock 70 kDa protein 6 were more abundant in Angus (PAngus had greater phosphorylation of phosphoglucomutase-1 and troponin-T (PAngus and Nellore. Furthermore, prohibitin appears to be a potential biomarker of intramuscular fat in cattle. Additionally, differences in phosphorylation of myofilaments and glycolytic enzymes could be involved with differences in muscle contraction force, susceptibility to calpain, apoptosis and postmortem glycolysis, which might also be related to differences in beef quality among Angus and Nellore.

  9. How product trial changes quality perception of four new processed beef products

    DEFF Research Database (Denmark)

    Saeed, Faiza; Grunert, Klaus G; Therkildsen, Margrethe

    2013-01-01

    evaluation, quality evaluation and purchase motive fulfillment. For two of the tested products, trial resulted in a decline of the evaluation of cues, quality and purchase motive fulfillment compared to pre-trial expectations. For these products, positive expectations were created by giving information about...... and gender, which may be due to underlying differences in previous experience. The study gives useful insights for testing of new processed meat products before market introduction....

  10. Development of chitosan-nanoparticle film based materials for controlled quality of minced beef during refrigerated storage

    Science.gov (United States)

    Erdawati

    2010-10-01

    Chitosan nanoparticles were prepared based on the ionic gelation of chitosan with tripolyphosphate anions. The physicochemical properties of the chitosan nanoparticles were determined by FTIR analysis, XRD pattern and TEM. The effects of chitosan nanoparticles treatment on the shelf-life extension of minced beef stored at 20±1° C were studied, including chemical and microbiological,. Results indicated that chitosan nanoparticle treatment reduced the total microbial load of fresh minced beef about 10-fold (from 3.2×104 CFU/g to 5.4×102 CFU/g) before storage and the microbial flora was different with that of raw samples. The wide-spectrum antibacterial property of chitosan against bacteria isolated from minced beef was confirmed, and chitosan concentration of 400 ppm was eventually determined for application in minced beef. Based on microbiological analysis, biochemical indices determination and sensory evaluation, shelf-lives of 2-3 days for control, 4-5 days for nanoparticle chitosan treatment samples, were observed, indicating that chitosan nanoparticle have a great potential for minced beef preservation.

  11. Sensory meat quality, ultimate pH values, blood metabolites and carcass parametersin reindeer (Rangifer tarandus tarandus L. fed various diets

    Directory of Open Access Journals (Sweden)

    Eva Wiklund

    2000-03-01

    Full Text Available This investigation was made to study and compare the effects of different diets on sensory meat quality and ultimate pH values in reindeer muscles and to relate stress-induced blood metabolites and carcass parameters to the meat quality traits measured. Altogether 23 female reindeer calves were included in the study. During an adaptation period, all reindeer were allowed free access to a mimicked natural diet containing 80% lichens (lichen diet. On January 28, 8 reindeer (group Cjan were slaughtered. Five reindeer (group C.Mar were allowed continuous free access to the lichen diet throughout the experiment. During 8 days, the other reindeer (groups PL and PS were given the lichen diet, half of the amount offered to the control group, and were then starved for one day. Thereafter, these reindeer were fed 80% commercial reindeer feed (pellets and either 20% lichens (group PL, or 20% silage (group PS for 5 weeks. After this, all animals were slaughtered. The average carcass weight and dressing percentage in the group fed commercial reindeer feed and lichens (PL were higher than in group CMar- Fat registrations were generally higher in groups PL and PS than in the groups Cj2n and CMar- Ultimate pH values in M. triceps brachii and M. longissimus were significantly lower in the group CMST than in PL. The levels of all blood metabolites (urea, ASAT and Cortisol were generally higher in groups PL and PS than in groups Cja„ and CMEF- NO significant differences were found in any of sensory attributes of the meat (monitored according to ISO standards. The present study shows that muscle and fat depots in reindeer can be improved by feeding a diet based on reindeer pellets but suggests that a feeding period of 35 days might be too short to affect the sensory properties of reindeer meat.

  12. A SNP Harvester Analysis to Better Detect SNPs of CCDC158 Gene That Are Associated with Carcass Quality Traits in Hanwoo

    Directory of Open Access Journals (Sweden)

    Jea-Young Lee

    2013-06-01

    Full Text Available The purpose of this study was to investigate interaction effects of genes using a Harvester method. A sample of Korean cattle, Hanwoo (n = 476 was chosen from the National Livestock Research Institute of Korea that were sired by 50 Korean proven bulls. The steers were born between the spring of 1998 and the autumn of 2002 and reared under a progeny-testing program at the Daekwanryeong and Namwon branches of NLRI. The steers were slaughtered at approximately 24 months of age and carcass quality traits were measured. A SNP Harvester method was applied with a support vector machine (SVM to detect significant SNPs in the CCDC158 gene and interaction effects between the SNPs that were associated with average daily gains, cold carcass weight, longissimus dorsi muscle area, and marbling scores. The statistical significance of the major SNP combinations was evaluated with x2-statistics. The genotype combinations of three SNPs, g.34425+102 A>T(AA, g.4102636T>G(GT, and g.11614+19G>T(GG had a greater effect than the rest of SNP combinations, e.g. 0.82 vs. 0.75 kg, 343 vs. 314 kg, 80.4 vs 74.7 cm2, and 7.35 vs. 5.01, for the four respective traits (p<0.001. Also, the estimates were greater compared with single SNPs analyzed (the greatest estimates were 0.76 kg, 320 kg, 75.5 cm2, and 5.31, respectively. This result suggests that the SNP Harvester method is a good option when multiple SNPs and interaction effects are tested. The significant SNPs could be applied to improve meat quality of Hanwoo via marker-assisted selection.

  13. Growth, carcass and meat quality of Casertana, Italian Large White and Duroc x (Landrace x Italian Large White pigs reared outdoors

    Directory of Open Access Journals (Sweden)

    Giuseppe Maiorano

    2013-09-01

    Full Text Available To compare growth, skeletal development, carcass traits and meat quality of different genotypes, 10 Casertana (CT, 10 Italian Large White (LW and 10 Duroc x (Landrace x Italian Large White (DU crosses, barrows of 90-day-old, were allotted to the same outdoor rearing and feeding conditions. Live weight was recorded and average daily gain (ADG was calculated. At slaughter (330-day-old dressing and lean percentages were determined; backfat thickness and loin eye depth were measured. Carcasses were dissected into commercial cuts. Water holding capacity, pH and colour (45 min and 24 h post-mortem were measured. Longissimus lumborum muscle samples were collected for cholesterol, α-tochopherol and intramuscular collagen (IMC analyses. CT compared to DU and LW had the lowest growth rate and skeletal development. CT showed higher backfat thickness, lower lean cut/fatty cut ratio and less lean meat (P<0.05. Loin eye depth differed among genotypes with LW > DU > CT (P<0.05. CT showed higher red colour of the meat than DU and LW (P<0.05. CT compared to LW had the highest hydroxylysylpiridinoline (HLP crosslink concentration and HLP/IMC ratio, and a lower IMC amount (P<0.05. CT pigs produced meat that could be tougher than that from the improved breed, but more acceptable from the technological point of view. At eleven months of age bone weight, length and diameter were clearly genetic type-related; differently, the bone maturity was similar among the genotypes studied.

  14. Modified-atmosphere storage under subatmospheric pressure and beef quality: II. Color, drip, cooking loss, sarcomere length, and tenderness

    NARCIS (Netherlands)

    Smulders, F.J.M.; Hiesberger, J.; Hofbauer, P.; Dogl, B.; Dransfield, E.

    2006-01-01

    Beef has a requirement for refrigerated storage up to 14 d to achieve adequate aging and a tender product. To achieve this aging with little spoilage and no surface drying, vacuum packaging is attractive, because it is inherently simple and offers a clear indication to the packer when the process

  15. Feeding value of whole raw soya beans as a protein supplement for beef cattle consuming low-quality forages.

    Science.gov (United States)

    Arelovich, H M; Lagrange, S; Torre, R; Martinez, M F; Laborde, H E

    2018-02-01

    Experiments (Exp) I and II were conducted to compare raw whole soya beans (WSB), roasted (rWSB) or other protein sources as supplements of low-quality forages fed ad libitum to beef cattle, upon DM intake (DMI), ruminal and blood parameters, and animal performance. Exp I: treatments for wheat straw fed to four ruminally cannulated steers were (i) Control-WS: no supplement; (ii) WSB-WS: whole soya beans; (iii) rWSB-WS: roasted WSB; and (iv) SBM-WS: soybean meal-wheat midds mixture; all fed at 1.4 kg DM/day. Exp II: 12 steers grazed deferred grain sorghum (DS) receiving these treatments: (i) Control-DS: no supplement; (ii) WSB-DS: 1.26 kg DM/day whole soya beans; and (iii) SFM-DS: 1.35 kg DM/day of sunflower meal. In Exp I, WS DMI resulted 47, 52 and 41% greater for WSB-WS, rWSB-WS and SBM-WS, respectively, than Control-WS (p < .05). In Exp II, the DMI of DS was unaffected by supplementation; a substitution of DS by supplement was found for WSB-DS (p < .05); however, total diet and digestible DMI increased with supplementation (p < .05). Rumen pH in Exp I remained unaffected by supplementation, but N-NH 3 as well as blood urea-N in Exp II increased (p < .05). In Exp II, average daily weight gains improved similarly with both supplements compared with Control-DS. Additionally, feed-to-gain ratio decreased (p < .05), being lower for WSB-DS (8.3) vs. SFM-DS (9.9). Roasting effects of WSB as a supplement for low-quality forages were not detected, and all protein sources increased total diet DMI and forage utilization. Only moderate cattle weight gains could be expected for unsupplemented DS. © 2017 Blackwell Verlag GmbH.

  16. EVALUATION OF SIMBIOTIC PROBISYN BEEF CATTLE® USE IN ANGUS STEERS - USA

    Directory of Open Access Journals (Sweden)

    A. Zuanazzi

    2017-10-01

    Full Text Available The present study has the aim to evaluate different parameters of the symbiotic Probisyn Beef Cattle® adding in the diet of confined Angus animals. The experiment was conducted in a feedlot in the state of Oklahoma. The animals were divided into two lots containing 98 animals each. Both lots were fed the same diet and the ration fed to Lot Probisyn® was supplemented with the symbiotic. Since the symbiotic improves the bioavailability of nutrients, there was a reduction in feed intake and dry matter by animals in the consignment Probisyn®. When assessing the quality standards of the carcass, the lot Probisyn® had better features compared to the control group. This improvement represents an award in the cost of the lots. Thus, the lot Probisyn® showed positive characteristics such as decreased feed intake and improves meat quality, factors that interfere with significant market in american livestock

  17. Joint analysis of quantitative trait loci and major-effect causative mutations affecting meat quality and carcass composition traits in pigs.

    Science.gov (United States)

    Cherel, Pierre; Pires, José; Glénisson, Jérôme; Milan, Denis; Iannuccelli, Nathalie; Hérault, Frédéric; Damon, Marie; Le Roy, Pascale

    2011-08-29

    Detection of quantitative trait loci (QTLs) affecting meat quality traits in pigs is crucial for the design of efficient marker-assisted selection programs and to initiate efforts toward the identification of underlying polymorphisms. The RYR1 and PRKAG3 causative mutations, originally identified from major effects on meat characteristics, can be used both as controls for an overall QTL detection strategy for diversely affected traits and as a scale for detected QTL effects. We report on a microsatellite-based QTL detection scan including all autosomes for pig meat quality and carcass composition traits in an F2 population of 1,000 females and barrows resulting from an intercross between a Pietrain and a Large White-Hampshire-Duroc synthetic sire line. Our QTL detection design allowed side-by-side comparison of the RYR1 and PRKAG3 mutation effects seen as QTLs when segregating at low frequencies (0.03-0.08), with independent QTL effects detected from most of the same population, excluding any carrier of these mutations. Large QTL effects were detected in the absence of the RYR1 and PRKGA3 mutations, accounting for 12.7% of phenotypic variation in loin colour redness CIE-a* on SSC6 and 15% of phenotypic variation in glycolytic potential on SSC1. We detected 8 significant QTLs with effects on meat quality traits and 20 significant QTLs for carcass composition and growth traits under these conditions. In control analyses including mutation carriers, RYR1 and PRKAG3 mutations were detected as QTLs, from highly significant to suggestive, and explained 53% to 5% of the phenotypic variance according to the trait. Our results suggest that part of muscle development and backfat thickness effects commonly attributed to the RYR1 mutation may be a consequence of linkage with independent QTLs affecting those traits. The proportion of variation explained by the most significant QTLs detected in this work is close to the influence of major-effect mutations on the least affected

  18. Joint analysis of quantitative trait loci and major-effect causative mutations affecting meat quality and carcass composition traits in pigs

    Directory of Open Access Journals (Sweden)

    Iannuccelli Nathalie

    2011-08-01

    Full Text Available Abstract Background Detection of quantitative trait loci (QTLs affecting meat quality traits in pigs is crucial for the design of efficient marker-assisted selection programs and to initiate efforts toward the identification of underlying polymorphisms. The RYR1 and PRKAG3 causative mutations, originally identified from major effects on meat characteristics, can be used both as controls for an overall QTL detection strategy for diversely affected traits and as a scale for detected QTL effects. We report on a microsatellite-based QTL detection scan including all autosomes for pig meat quality and carcass composition traits in an F2 population of 1,000 females and barrows resulting from an intercross between a Pietrain and a Large White-Hampshire-Duroc synthetic sire line. Our QTL detection design allowed side-by-side comparison of the RYR1 and PRKAG3 mutation effects seen as QTLs when segregating at low frequencies (0.03-0.08, with independent QTL effects detected from most of the same population, excluding any carrier of these mutations. Results Large QTL effects were detected in the absence of the RYR1 and PRKGA3 mutations, accounting for 12.7% of phenotypic variation in loin colour redness CIE-a* on SSC6 and 15% of phenotypic variation in glycolytic potential on SSC1. We detected 8 significant QTLs with effects on meat quality traits and 20 significant QTLs for carcass composition and growth traits under these conditions. In control analyses including mutation carriers, RYR1 and PRKAG3 mutations were detected as QTLs, from highly significant to suggestive, and explained 53% to 5% of the phenotypic variance according to the trait. Conclusions Our results suggest that part of muscle development and backfat thickness effects commonly attributed to the RYR1 mutation may be a consequence of linkage with independent QTLs affecting those traits. The proportion of variation explained by the most significant QTLs detected in this work is close to the

  19. Beef healthiness and nutritional enhancement in beef as perceived by European consumers

    DEFF Research Database (Denmark)

    de Barcellos, Marcia Dutra; Kügler, Jens Oliver; van Wezemael, Lynn

    Introduction: A trend towards a higher awareness of health with respect to food intake has been noticed during the last years. This makes the concept of health in relation to beef production and consumption a highly relevant research topic. Objective: To investigate beef healthiness and nutritional...... discussions were based on a common topic guide, translated into each language. The guide consisted of several sections, including one designed to elicit information on their opinions about beef healthiness and nutritional enhancement of beef. Results: Consumers associated health with wellbeing, an absence...... of disease and a good quality of life. Healthy beef was associated with a certain bias towards a "romantic view", a concept of the traditional encompassing grass-fed beef, raised outdoors with natural food. A healthy cut of meat was expected to be natural and without additives and hormones that could affect...

  20. Beef quality with different intramuscular fat content and proteomic analysis using isobaric tag for relative and absolute quantitation of differentially expressed proteins.

    Science.gov (United States)

    Mao, Yanwei; Hopkins, David L; Zhang, Yimin; Li, Peng; Zhu, Lixian; Dong, Pengcheng; Liang, Rongrong; Dai, Jin; Wang, Xiaoyun; Luo, Xin

    2016-08-01

    Intramuscular fat (IMF) is an important trait for beef eating quality. The mechanism of how IMF is deposited in beef cattle muscle is not clear at the molecular level. The muscle (M. longissimus lumborum: LL) of a group of Xiangxi yellow×Angus cattle with high fat levels (HF), was compared to the muscle of a low fat group (LF). The meat quality and the expressed protein patterns were compared. It was shown that LL from the HF animals had a greater fat content (P<0.05) and lower moisture content (P<0.05) than LL from LF animals. Forty seven sarcoplasmic proteins were differentially expressed and identified between the two groups. These proteins are involved in 6 molecular functions and 16 biological processes, and affect the Mitogen-activated protein kinases pathway, insulin pathway and c-Jun N-terminal kinases leading to greater IMF deposition. Cattle in the HF group had greater oxidative capacity and lower glycolytic levels suggesting a greater energetic efficiency. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Growth performance, carcass traits and meat quality of yellow-feathered broilers fed graded levels of alfalfa meal with or without wheat.

    Science.gov (United States)

    Jiang, Shouqun; Gou, Zhongyong; Li, Long; Lin, Xiajing; Jiang, Zongyong

    2018-03-01

    The effects of 0, 40 and 80 g/kg alfalfa meal on growth performance, carcass traits and meat quality of Chinese yellow-feathered broilers fed diets containing or lacking wheat (0 or 200 g/kg) as part of the energy source, were examined using random design with a 2 × 3 factorial arrangement of treatments. Dressing percentage and semi-eviscerated proportion were lower, and meat color a* (redness) value was higher in birds fed diets containing wheat than diets lacking wheat (P meat was higher in chickens fed corn-based diets than in those fed wheat (P Meat from those supplemented with 40 g/kg alfalfa meal had better taste than the other two levels (P meat color and lower drip loss than those fed the diets without wheat, and adding 40 g/kg alfalfa meal generally improved meat quality and taste. © 2017 Japanese Society of Animal Science.

  2. Genome–wide association study of carcass weight in commercial Hanwoo cattle

    Science.gov (United States)

    Edea, Zewdu; Jeoung, Yeong Ho; Shin, Sung-Sub; Ku, Jaeul; Seo, Sungbo; Kim, Il-Hoi; Kim, Sang-Wook

    2018-01-01

    Objective The objective of the present study was to validate genes and genomic regions associated with carcass weight using a low-density single nucleotide polymorphism (SNP) Chip in Hanwoo cattle breed. Methods Commercial Hanwoo steers (n = 220) were genotyped with 20K GeneSeek genomic profiler BeadChip. After applying the quality control of criteria of a call rate ≥90% and minor allele frequency (MAF) ≥0.01, a total of 15,235 autosomal SNPs were left for genome-wide association (GWA) analysis. The GWA tests were performed using single-locus mixed linear model. Age at slaughter was fitted as fixed effect and sire included as a covariate. The level of genome-wide significance was set at 3.28×10−6 (0.05/15,235), corresponding to Bonferroni correction for 15,235 multiple independent tests. Results By employing EMMAX approach which is based on a mixed linear model and accounts for population stratification and relatedness, we identified 17 and 16 loci significantly (pcarcass weight for the additive and dominant models, respectively. The second most significant (p = 0.000049) SNP (ARS-BFGL-NGS-28234) on bovine chromosome 4 (BTA4) at 21 Mb had an allele substitution effect of 43.45 kg. Some of the identified regions on BTA2, 6, 14, 22, and 24 were previously reported to be associated with quantitative trait loci for carcass weight in several beef cattle breeds. Conclusion This is the first genome-wide association study using SNP chips on commercial Hanwoo steers, and some of the loci newly identified in this study may help to better DNA markers that determine increased beef production in commercial Hanwoo cattle. Further studies using a larger sample size will allow confirmation of the candidates identified in this study. PMID:29103288

  3. Maintenance of safety and quality of refrigerated ready-to-cook seasoned ground beef product (meatball) by combining gamma irradiation with modified atmosphere packaging.

    Science.gov (United States)

    Gunes, Gurbuz; Ozturk, Aylin; Yilmaz, Neriman; Ozcelik, Beraat

    2011-08-01

    Meatballs were prepared by mixing ground beef and spices and inoculated with E. coli O157:H7, L. monocytogenes, and S. enteritidis before packaged in modified atmosphere (3% O₂ + 50% CO₂ + 47% N₂) or aerobic conditions. The packaged samples were irradiated at 0.75, 1.5, and 3 kGy doses and stored at 4 °C for 21 d. Survival of the pathogens, total plate count, lipid oxidation, color change, and sensory quality were analyzed during storage. Irradiation at 3 kGy inactivated all the inoculated (approximately 10⁶ CFU/g) S. enteritidis and L. monocytogenes cells in the samples. The inoculated (approximately 10⁶ CFU/g) E. coli O157:H7 cells were totally inactivated by 1.5 kGy irradiation. D¹⁰-values for E. coli O157:H7, S. enteritidis, and L. monocytogenes were 0.24, 0.43, and 0.41 kGy in MAP and 0.22, 0.39, and 0.39 kGy in aerobic packages, respectively. Irradiation at 1.5 and 3 kGy resulted in 0.13 and 0.36 mg MDA/kg increase in 2-thiobarbituric acid-reactive substances (TBARS) reaching 1.02 and 1.49 MDA/kg, respectively, on day 1. Irradiation also caused significant loss of color and sensory quality in aerobic packages. However, MAP effectively inhibited the irradiation-induced quality degradations during 21-d storage. Thus, combining irradiation (3 kGy) and MAP (3% O₂ + 50% CO₂ + 47% N₂) controlled the safety risk due to the potential pathogens and maintained qualities of meatballs during 21-d refrigerated storage. Combined use of gamma irradiation and modified atmosphere packaging (MAP) can maintain quality and safety of seasoned ground beef (meatball). Seasoned ground beef can be irradiated at 3 kGy and packaged in MAP with 3% O₂ + 50% CO₂ + 47% N₂ gas mixture in a high barrier packaging materials. These treatments can significantly decrease risk due to potential pathogens including E. coli O157:H7, L. monocytogenes, and S. enteritidis in the product. The MAP would reduce the undesirable effects of

  4. The beef market in the European Union

    DEFF Research Database (Denmark)

    Nielsen, Niels Asger

    small with the largest slaughtering company slaughtering only 3% of the total. 9. Relations between industry (slaughterhouses) and farmers tend to be much looser in the beef market than it is in other agricultural markets, eg the milk market. Cattle markets are still quite important although the share......'s share of total meat consumption 3. As a consequence of the consumers' demand for convenient shopping, butcher's share of total beef sales is rapidly decreasing in Europe. 4. Changes in meat consumption have traditionally been explained by relative price and per capita income, but these economic demand...... analyses can explain a rapidly decreasing share of the variation in beef consumption. 5. Studies show that beef consumption tends to increase with age; the heavy users are found among middle-aged men. Beef consumption also increases with income and social class. 6. The most important user-oriented quality...

  5. 77 FR 58091 - Risk-Based Sampling of Beef Manufacturing Trimmings for Escherichia coli (E. coli) O157:H7 and...

    Science.gov (United States)

    2012-09-19

    ... for exposure of carcasses and parts to any contamination or food safety hazard during the removal of... DEPARTMENT OF AGRICULTURE Food Safety and Inspection Service [Docket No. FSIS-2012-0020] Risk-Based Sampling of Beef Manufacturing Trimmings for Escherichia coli (E. coli) O157:H7 and Plans for Beef...

  6. Effects of Different Amounts of Blue Lupine (L. Angustifolius L. in The Diets of Heavy-Type Turkeys on Their Growth Rate, Carcass and Meat Qualities

    Directory of Open Access Journals (Sweden)

    R Juodka

    Full Text Available ABSTRACT A study was carried out to determine the effects of soybean meal replacement with different amounts of blue lupine in the diets of turkeys on the growth rate, anatomic carcass dissection data, chemical indicators of breast and thigh muscles and the content of tryptophan and oxyprolin. In total three hundred and sixty cross BIG-6 turkeys were allotted to two control and ten experimental groups of 30 one-day-old turkeys. The control group of turkeys was fed the diet containing soybean meal, whereas the trial groups were offered different amounts (from 20 to 30% of lupines. Group 4 and 5 were additionally given probiotic mixture Bio Plus 2B and allzyme SSF, respectively. Soybean oil replacement from 20 to 30% lupine in the diet had no influence on the growth rate, dressing percentage, edible parts and abdominal fat content of turkeys. The study indicated that lupines in the diet of turkeys had a different effect on the meat quality of different genders. Lupines did not have any negative effect on the meat quality of female turkeys and 30% lupines even improved the protein value index of breast muscles. However, 20-30 and 25-30% lupines in male turkey diets lowered dry matter and protein contents in breast muscles but had no negative influence on the main quality indicators in thigh muscles. The results of the study showed that the negative effect on the male breast muscle quality might be avoided using Bio Plus 2B or allzyme SSF additives in the male diets containing 30% lupines.

  7. Description of carcass classification goals and the current situation in South Africa

    OpenAIRE

    Webb, E.C.

    2015-01-01

    Carcass classification is an essential part of efficient animal production, price fixing and meeting consumer demands. Carcass classification (or grading) is based on the description of carcasses by means of clearly defined characteristics that are of prime importance to the meat industry, retailers and consumers. Significant variation exists in carcass composition and quality due to the effects of species, age, maturity type, sex and interaction effects with animal production systems. A numb...

  8. Water quality of the Canchim?s creek watershed in São Carlos, SP, Brazil, occupied by beef and dairy cattle activities

    Directory of Open Access Journals (Sweden)

    Primavesi Odo

    2002-01-01

    Full Text Available The Canchim?s creek watershed in São Carlos, SP, Brazil, was chosen to evaluate water quality affected by dairy and beef cattle production systems based on tropical pasture. The water samples were collected monthly, during three years, at six sampling points: spring in a tropical forest, spring in an intensive dairy production system, two dam springs, and stream water upward and at the delta. Results showed differences (P<0.01 among sampling points for the mean parameters. True color, hardness, turbidity, electric conductivity, alkalinity, pH, chemical oxygen demand and consumed oxygen explained well differences among sampling points. According to current legislation standards, water quality fitted with most of the established parameters for class 2, with exception of phosphate and iron. The high levels of total phosphorus, except in the forest spring, classified this water in an eutrophic class, even where soil and water conservation practices were considered adequate.

  9. Performance, carcass and ruminal fermentation characteristics of heifers fed concentrates differing in energy level and cereal type (corn vs. wheat)

    Energy Technology Data Exchange (ETDEWEB)

    Carrasco, C.; Carro, M.D.; Fuentetaja, A.; Medel, P.

    2017-07-01

    A total of 144 beef heifers (218 ± 26.4 kg body weight) were housed in 24 pens (6 animals each) and used in a 168-day feedlot study to evaluate the influence of cereal type and energy level on performance, carcass quality and ruminal fermentation. Four concentrates were formulated according to a 2×2 factorial arrangement of treatments, with two energy levels (1,452 vs. 1,700 kcal net energy/kg) and two main cereals (wheat vs. corn). Concentrate and straw were offered ad libitum. Concentrate intake and body weight were recorded on days 42, 84, 126 and 168. Ruminal fluid was obtained by ruminocentesis from 3 heifers per pen on days 1, 84 and 168; and carcass weight, classification and yield, were determined in the same animals. Heifers fed high-energy diets had lower intake (6.97 vs. 7.29 kg fresh matter/d; p=0.011), and lower concentrate to gain ratio (5.15 vs. 5.66 kg/kg; p=0.002) than those fed low energy concentrates, and tended (p=0.069) to be heavier along the time. Neither carcass yield and classification, nor ruminal pH, volatile fatty acids nor NH3-N concentrations were affected (p>0.050) by energy level. Total volatile fatty acids concentration tended (p=0.070) to be greater in heifers fed corn-based than wheat-based concentrates. No energy level x cereal type interactions were observed. These results indicate that high energy concentrates decreased feed intake and feed conversion but had minor effects on carcass performance. Cereal type had no effects on performance and ruminal fermentation and no interactions between cereal type and energy were detected.

  10. Performance, carcass and ruminal fermentation characteristics of heifers fed concentrates differing in energy level and cereal type (corn vs. wheat)

    International Nuclear Information System (INIS)

    Carrasco, C.; Carro, M.D.; Fuentetaja, A.; Medel, P.

    2017-01-01

    A total of 144 beef heifers (218 ± 26.4 kg body weight) were housed in 24 pens (6 animals each) and used in a 168-day feedlot study to evaluate the influence of cereal type and energy level on performance, carcass quality and ruminal fermentation. Four concentrates were formulated according to a 2×2 factorial arrangement of treatments, with two energy levels (1,452 vs. 1,700 kcal net energy/kg) and two main cereals (wheat vs. corn). Concentrate and straw were offered ad libitum. Concentrate intake and body weight were recorded on days 42, 84, 126 and 168. Ruminal fluid was obtained by ruminocentesis from 3 heifers per pen on days 1, 84 and 168; and carcass weight, classification and yield, were determined in the same animals. Heifers fed high-energy diets had lower intake (6.97 vs. 7.29 kg fresh matter/d; p=0.011), and lower concentrate to gain ratio (5.15 vs. 5.66 kg/kg; p=0.002) than those fed low energy concentrates, and tended (p=0.069) to be heavier along the time. Neither carcass yield and classification, nor ruminal pH, volatile fatty acids nor NH3-N concentrations were affected (p>0.050) by energy level. Total volatile fatty acids concentration tended (p=0.070) to be greater in heifers fed corn-based than wheat-based concentrates. No energy level x cereal type interactions were observed. These results indicate that high energy concentrates decreased feed intake and feed conversion but had minor effects on carcass performance. Cereal type had no effects on performance and ruminal fermentation and no interactions between cereal type and energy were detected.

  11. Comparison of growth performance, carcass components, and meat quality between Mos rooster (Galician indigenous breed) and Sasso T-44 line slaughtered at 10 months.

    Science.gov (United States)

    Franco, D; Rois, D; Vázquez, J A; Lorenzo, J M

    2012-05-01

    The aim of this research was to make a full study of the meat from Mos-breed roosters (Spanish indigenous chicken). To achieve this purpose, the type of breed (Mos vs. a hybrid line, Sasso T-44) and the effect of finishing treatment in the last month (corn vs. commercial fodder) on growth performance, carcass and meat quality (physicochemical and textural traits), fatty and amino acid profile, and sensorial description were studied. The finishing feeding effect did not modify the growth, but the differences between genotypes were statistically significant (P 0.05) were found, and carcass weight clearly differed between genotypes due to the lower growth rate of Mos roosters. Drumstick, thigh, and wing percentages were greater in Mos breed than in Sasso T-44 birds, whereas breast (15.2%), that is the most highly valued piece of the chicken, was similar for both genotypes. Significant differences in pH, protein, and ash content between genotypes have been found, whereas finishing feeding treatment had an effect on myoglobin and redness index (P roosters fed with corn had a higher luminosity. Despite the fact of the slaughtered age of birds, values of shear force were slightly higher than 2 kg (2.11 kg) for both genotypes, thus it can be classified as very tender meat. Mos breed showed a higher percentage of polyunsaturated fatty acids (25.90 vs. 22.74; P < 0.001) and a lower percentage of monounsaturated fatty acids (35.14 vs. 38.95; P < 0.001) than Sasso T-44 chicken muscles. Surprisingly, birds finishing with the corn diet (2 times higher in linolenic acid than fodder) did not increase their polyunsaturated fatty acid level in the breast, obtaining in the Mos breed a polyunsaturated to saturated fatty acid ratio of 0.69. The amino acid profile of the indigenous-breed breast was not similar to that of the commercial-strain breast; besides, finishing feeding treatment had more of an effect on amino acid profile, affecting the majority of amino acids, with the

  12. Effects of replacing beef fat with pre-emulsified pumpkin seed oil on some quality characteristics of model system chicken meat emulsions

    Science.gov (United States)

    Serdaroğlu, M.; Nacak, B.; Karabıyıkoğlu, M.; Tepe, M.; Baykara, I.; Kökmen, Y.

    2017-09-01

    In this study, the effects of adding pumpkin seed oil (PSO) in water emulsion to model system chicken meat emulsions (MSME) on product quality and oxidative stability were investigated. MSME were produced by replacing 25% (P25) and 50% (P50) of beef fat with PSO-in-water emulsion (PSO/W) while control treatment was prepared with only beef fat. Addition of PSO/W to the formulation resulted in significant differences in chemical composition and pH values of both raw and cooked MSME treatments. The use of PSO/W produced significant improvements to emulsion stability, oxidative stability and cooking yield of MSME. It was determined that the use of PSO/W formulation results in decreased total expressible fluid values and increased cooking yields of the emulsions. It was observed that the highest cooking yield and the lowest total expressible fluid were found in the sample containing 50% PSO/W. It should be a feasible strategy to produce fat-reduced meat products with healthier lipid profiles by using PSO/W.

  13. Effect of pulsed electric field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle.

    Science.gov (United States)

    Arroyo, Cristina; Lascorz, Diana; O'Dowd, Louise; Noci, Francesco; Arimi, Joshua; Lyng, James G

    2015-01-01

    Beef longissimus thoracis et lumborum (LTL) muscle was used to evaluate the effect of PEF treatments (1.4 kV/cm, 10 Hz, 20 μs, 300 and 600 pulses) on meat quality attributes (weight loss, colour, cook loss and texture) and its evolution at various stages during ageing (2, 10, 18 and 26 days post-mortem). The length of meat ageing before and after PEF application exerted no influence on weight loss, colour and cook loss. Results also demonstrated that PEF treatments applied at different times post-mortem (2, 10, 18 and 26 days) showed a tendency towards reducing toughness of beef samples but that the application of PEF did not affect the tenderization process provided by ageing itself. 60% of the sensory panellists scored PEF treated samples as tender (≥6.0 points out of 9.0) whereas only 27.5% did so for untreated samples. Copyright © 2014 Elsevier Ltd. All rights reserved.

  14. Growth performance and carcass and meat quality of broiler chickens fed diets containing micronized-dehulled peas (Pisum sativum cv. Spirale) as a substitute of soybean meal.

    Science.gov (United States)

    Laudadio, V; Tufarelli, V

    2010-07-01

    An experiment was carried out to evaluate the effects of diets containing peas on productive traits, carcass yields, and fatty acid profiles (breast and drumstick meat) of broiler chickens. Hubbard strain broiler chicks, divided into 2 groups, received from 14 d to slaughtering age (49 d) a wheat middlings-based diet containing soybean (190 g/kg) or micronized-dehulled peas (400 g/kg) as the main protein source. The inclusion of peas did not significantly change the growth performance of birds. The pea level had no effect on the dressing percentage, the percentage of breast or drumstick muscles, and abdominal fat. The muscles of birds fed the pea diet had significant (P < 0.05) lower L* (lightness) and b* (yellowness, drumstick muscle) values and fat content. Instead, total collagen and water-holding capacity values were higher in the pea treatment. The polyunsaturated fatty acid concentration in breast and drumstick muscles was significantly increased with the alternative protein source inclusion, whereas the saturated fatty acid was similar among treatments. The n-6/n-3 polyunsaturated fatty acid ratio of the broiler drumstick meat decreased significantly in the pea group. Dietary pea inclusion improved the saturation index of meat without altering atherogenic and thrombogenic indexes. It can be concluded that the pea treatment tested had a positive effect on the performance and meat quality of broiler chickens.

  15. Inclusion levels of sweet potato root meal in the diet of broilers I. Effect on performance, organ weights, and carcass quality.

    Science.gov (United States)

    Beckford, R C; Bartlett, J R

    2015-06-01

    The amount of corn available for animal and poultry feed has been unpredictable in recent years due to the increased use of corn for ethanol production. As a consequence, there has been an increase in the price of feed, chicken, and chicken products. Researchers are exploring alternative feed sources to substitute for corn in poultry ration. This study evaluated the performance and carcass quality of broilers fed diets containing sweet potato root meal (SPRM). After a complete nutrient analysis of the SPRM, diets were formulated where 0, 10, 20, and 30% of corn was substituted with SPRM. The study utilized 360 1-d-old Cornish X Rock male broiler chickens randomly assigned to one of 4 treatments; 0%, 10%, 20%, and 30% SPRM. Body weights and feed intake (FI) were monitored weekly for 7 wk. Birds were slaughtered on d 50 and FI, BW gain, ADG, ADFI, abdominal fat, dressing percentage, and organ weights measured. White (breast) and dark (leg and thigh) meat were evaluated for nutrient content (protein, moisture, fat, and ash). Results showed birds fed 20% SPRM had lower (Pdressing percentage among treatments. Abdominal fat was highest (PPoultry Science Association.

  16. Effect of a specific combination of carvacrol, cinnamaldehyde, and Capsicum oleoresin on the growth performance, carcass quality and gut integrity of broiler chickens

    Directory of Open Access Journals (Sweden)

    M. H. H. Awaad

    2014-05-01

    Full Text Available Aim: The effect of a specific combination (SC of carvacrol, cinnamaldehyde, and Capsicum oleoresin was investigated on productive performance and immune response in broiler chickens. Materials and Methods: Six hundred one-day-old broiler chickens were randomly allocated into two groups for 5 weeks. The SC was supplemented at 100 ppm of ration (presence or absence. Results: Treatment of broiler chickens with the SC improved productive performance variables as compared with the blank control birds. It decreased total mortality, increased final body weight, weight gain, production number and decreased final feed conversion ratio (FCR (P<0.05. The SC had a positive effect on carcass quality and enhanced HI titer against Newcastle disease (ND virus vaccine, as compared to their untreated control group (P<0.05. The SC treated birds had higher values of intestinal diameter than the control ones. Conclusion: It could be concluded that administration of a specific combination of carvacrol, cinnamaldehyde, and Capsicum oleoresin to broiler chickens improved chicken zootechnical performance response variables, had a potent immuno-modulatory effect (potentiated immune response and improved gut integrity. Eventually, this combination could be used as a replacement to the controversial feed additives (antibiotic growth promoters.

  17. Carcass characteristics, fatty acid composition, and meat quality of Criollo Argentino and Braford steers raised on forage in a semi-tropical region of Argentina.

    Science.gov (United States)

    Orellana, Carlos; Peña, F; García, A; Perea, J; Martos, J; Domenech, V; Acero, R

    2009-01-01

    The purpose of this study was to characterize and compare the carcass characteristics, cholesterol concentration, fatty acid composition of intramuscular fat and subcutaneous fat, and meat quality of Criollo Argentino and Braford steers reared in an extensive system, without supplementation, and slaughtered at approximately 400kg live weight. The Braford steers had greater (PCriollo Argentino steers. The tissue composition of the 10th rib was: 68.1% vs. 63.6% muscle, 23.9% vs. 20.4% bone and 8.2% vs. 16.3% fat for the Criollo Argentino and Braford breeds, respectively. The meat of Longissimus muscle from Braford steers was lighter, redder, yellower and more tender than that from Criollo Argentino steers. The meat of Longissimus muscle from Braford steers had a higher fat content, similar protein and ash contents and a lower (P⩽0.001) cholesterol concentration than that from Criollo Argentino steers. The subcutaneous depot was the most saturated, while the intramuscular fat had the most polyunsaturated fatty acids. Intramuscular fat showed the highest ∑h fatty acids, and PUFA/SFA and n-6/n-3 ratios and for MUFA/SFA, 16:0/18:0 and h/H ratios were not significantly different between adipose tissue depots. The influence of breed on the fatty acid profile varies among adipose tissues. In general, both intramuscular fat and subcutaneous fat from Criollo steers contained more unsaturated fatty acids and less saturated fatty acids, than did fat from Braford steers.

  18. Effects of feeding strategy during a short finishing period on performance, carcass and meat quality in previously-grazed young bulls.

    Science.gov (United States)

    Cerdeño, A; Vieira, C; Serrano, E; Lavín, P; Mantecón, A R

    2006-04-01

    Twenty-one Brown Swiss×Limousin young bulls reared on pasture were housed for a short finishing period (60 days). CA group (concentrate-ad libitum group) received concentrate and straw ad libitum for the whole finishing period. CR group (concentrate-restricted group) received 4kg of concentrate/animal per day and ad libitum alfalfa hay throughout the 60days. CRA group (concentrate-restricted/ad libitum group) received the same diet as CR group for the first 30days and the same diet as CA group for the last 30days. CA and CRA groups presented higher fatness values. Myoglobin concentration in muscle was highest in CA group (P0.05). It is concluded that, in this type of young animal, 4kg concentrate plus ad libitum alfalfa hay for a 60-day finishing period, despite lower fatness, provides carcasses and meat with acceptable quality characteristics, similar to those obtained from ad libitum fed animals for the same period.

  19. Effects of the ratio of unsaturated fatty acid to saturated fatty acid on the growth performance, carcass and meat quality of finishing pigs

    Directory of Open Access Journals (Sweden)

    Wandee Tartrakoon

    2016-06-01

    Full Text Available The effects on finishing pigs (80–100 kg BW fed diets supplemented with oil sources containing different ratios of unsaturated to saturated fatty acids (UFA:SFA ratio were evaluated in 15 barrows and 15 gilts (Duroc × Large White × Landrace. Three experimental diets were evaluated using a randomized complete block design, with broken rice, soybean meal and rice bran as the main feedstuffs in the control diet. Diets 2 and 3 consisted of the control diet supplemented with 3% oil, with UFA:SFA ratios of 2.5:1 and 5:1, respectively. Overall, there was no significant difference (P > 0.05 found in the average daily gain (ADG of the pigs fed the treatment diets; however, the pigs fed the control diet and diet 3 had better (P  0.05 among the treatment groups with regard to the carcass quality of the pigs; however, it was found that the gilts had greater (P < 0.01 loin eye areas than the barrows fed diets 2 and 3 and the loin eye area of pig fed diet 2 was the largest (P < 0.05. In the case of the meat quality parameters, it was clearly found that the pigs fed the control diet had a greater (P < 0.05 lightness (L∗ in the meat colour, and the lowest cooking loss was found in the pigs fed the diet supplemented with fat containing the UFA:SFA ratio of 5:1. Overall, the dietary treatment did not significantly affect the drip loss, thawing loss and shear force of the pork. In conclusion, the supplementation of oil with UFA:SFA ratios of 2.5:1 and 5:1 has the potential to improve pork quality.

  20. Evaluation of Carcass Production of PO Cattle Based on Heart Girth Measurement, Body Condition Score and Slaughter Weight

    OpenAIRE

    Haryoko, I; Suparman, P

    2009-01-01

    The objective of study was to evaluate of carcass production of PO beef cattle based on measurement of heart girth, body condition score (BCS), and slaughter weight. It was conducted in the slaughtering house at Mersi Purwokerto city. The materials for this study were 60 heads of male PO breed cattle. Simple random sampling was used for taking samples. Data was analyzed by using multiple regression equation to determine the effects of heart girth, BCS, and slaughter weight on carcass weig...

  1. Beef Consumer Preferences in Chile: Importance of Quality Attribute Differentiators on the Purchase Decision Preferencias del Consumidor de Carne de Vacuno en Chile: Importancia de Atributos de Calidad Diferenciadores en la Decisión de Compra

    OpenAIRE

    Pablo Villalobos; Carlos Padilla; Cristian Ponce; Álvaro Rojas

    2010-01-01

    Agrifood markets worldwide have focused on searching for new quality attribute differentiators, which capture the attention of consumers and meet their needs. The purpose of this research was to determine the importance of a set of quality attribute differentiators associated with a beef cut on the choice behavior of the Chilean consumer. The evaluated differentiating characteristics were: price, origin, production method, and quality assurance. A total of 750 subjects were surveyed in the fo...

  2. The Effect of Edible Coating Enriched With Kaffir Lime Leaf Essential Oil (Citrus hystrix DC) on Beef Sausage Quality During Frozen Storage (-18°±2°C)

    Science.gov (United States)

    Utami, R.; Kawiji; Khasanah, L. U.; Solikhah, R.

    2018-03-01

    The aim of this study was to determine the effect of edible coating enriched with kaffir lime (Citrus hystrix DC) leaves essential oil at various concentration on beef sausage quality during frozen storage (-18°±2°C). The concentration of kaffir lime leaves essential oil enriched in edible coating were varied at 0%; 0.2%; 1.4%. Microbiological, physical and chemical characteristics (TPC, color, TBA, TVB, and pH) were investigated at 0, 1, 2, 3, and 4 months of storage. The result showed that edible coating with the addition of kaffir lime leaves essential oils decreased the microbial growth, TVB value, and TBA value of beef sausage. The color and pH of samples can be stabilized during storage. The selected kaffir lime leaves essential oil concentrations based on microbial, physical, and chemical characteristics of beef sausages during frozen storage at -18°C was 0.2%.

  3. Current practices on sheep and beef farms in New Zealand for depriving sheep of feed prior to transport for slaughter.

    Science.gov (United States)

    Fisher, M W; Gregory, N G; Muir, P D

    2012-05-01

    To assess current practices on sheep and beef farms that deprive sheep of feed prior to transport to facilitate effluent management and processing at slaughter. A national telephone survey of 122 sheep and 346 sheep and beef farmers was conducted in March and April 2010. They were asked how long sheep were held off green feed prior to transport and why, what environment the sheep were held in, and if that period ever varied. Of the 468 respondents, 303 (65%) removed their sheep from green feed 3-12 h before transport for slaughter, with longer periods reported in the South than North Island. The main reasons given were to reduce the volume of effluent for transport operators (n=174), to prevent wool staining during transport (n=173), and that sheep were better suited to load and travel empty (n=171). Water was provided during feed deprivation by 313 farmers. The period of food deprivation could be altered in response to requirements of transporters and processors, the weather, and by the class of stock involved, although 115/468 (25%) farmers stated that they never changed their normal protocol. Amongst survey respondents, common practices compared favourably with recommendations to reduce effluent during transportation. Previous studies have investigated the effects of fasting lambs whilst in lairage prior to slaughter and focussed on carcass quality such as carcass weight and tenderness. Changes in liveweight and gastrointestinal tract contents suggest feed deprivation reduces the risk of defaecation and urination contributing to the accumulation of effluent during transport and of carcass contamination during processing. However, the point at which that risk is acceptable to transport and processing is unclear. Fasting results in physiological changes indicative of altered metabolism but it is not clear when those changes are indicative of adaptation to food deprivation or metabolic depletion and compromised welfare. There may be opportunities to improve the

  4. Assumptions of acceptance sampling and the implications for lot contamination: Escherichia coli O157 in lots of Australian manufacturing beef.

    Science.gov (United States)

    Kiermeier, Andreas; Mellor, Glen; Barlow, Robert; Jenson, Ian

    2011-04-01

    The aims of this work were to determine the distribution and concentration of Escherichia coli O157 in lots of beef destined for grinding (manufacturing beef) that failed to meet Australian requirements for export, to use these data to better understand the performance of sampling plans based on the binomial distribution, and to consider alternative approaches for evaluating sampling plans. For each of five lots from which E. coli O157 had been detected, 900 samples from the external carcass surface were tested. E. coli O157 was not detected in three lots, whereas in two lots E. coli O157 was detected in 2 and 74 samples. For lots in which E. coli O157 was not detected in the present study, the E. coli O157 level was estimated to be contaminated carton, the total number of E. coli O157 cells was estimated to be 813. In the two lots in which E. coli O157 was detected, the pathogen was detected in 1 of 12 and 2 of 12 cartons. The use of acceptance sampling plans based on a binomial distribution can provide a falsely optimistic view of the value of sampling as a control measure when applied to assessment of E. coli O157 contamination in manufacturing beef. Alternative approaches to understanding sampling plans, which do not assume homogeneous contamination throughout the lot, appear more realistic. These results indicate that despite the application of stringent sampling plans, sampling and testing approaches are inefficient for controlling microbiological quality.

  5. Genótipo e condição sexual no desempenho e nas características de carcaça de bovinos de corte superjovens Genotype and sex condition on performance and carcass characteristics of young beef cattle

    Directory of Open Access Journals (Sweden)

    João Teodoro Padua

    2004-12-01

    de carcaça.Ninety-six young beef males were allotted to a completely randomized design in a 4x3 factorial scheme, four genetic groups, Nellore (N, ½ Simmental ½ Nellore (SN, ½ Red Angus ½ Nellore (AN and ½ Red Angus ¼ Simmental ¼ Nellore (ASN, and three sex conditions (SC, intact (I, castrated (C and castrated plus Synovex S ® implant (CS. Males were castrated at six months of age, and feedlot started two months later, with the animals being fed with a 70% chopped sugar cane : 30% concentrate diet. Steers were weighted with 28 days intervals, after 16 hours fastening, and were slaughtered with 13 to 15 month of age. The statistical analyses were performed with the MINITAB program. The effects of genotype (G, SC and G x SC on performance and carcass characteristics, were evaluated. Slaughter (SW and hot carcass weight (HCW were affected by G. The SN presented the highest SW (389.3 kg and AN the lowest (343.1 kg. SC affected SW, HCW and finishing degree (FD. I and CS males were heavier at slaughter (373.8 and 375.2 kg, respectively than C (341,2 kg. The lowest HCW was observed for C steers (180,6 kg, differing (P<.02 from I (197 kg and CS (201,3 kg. CS steers showed better FD (2,17 points than the other SC. The SC showed tendency (P< .07 to influence ribeye area, with CS steers showing larger area (65.2 cm². The G x SC interaction was significant for average daily gain and carcass dressing percentage. When adjusted for initial weight, the interaction was significant for SW, and when adjusted for SW the interaction was significant for HCW. The Simmental crosses were heavier at slaughter. Castration at six months reduced the feedlot performance of young males. The Synovex S® implant increased the finishing degree of the castrated steers carcasses.

  6. Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

    Directory of Open Access Journals (Sweden)

    Hadi Hashemi Gahruie

    2017-01-01

    Full Text Available In this study, the oxidative stability of beef burgers incorporated with Shirazi thyme, cinnamon, and rosemary extracts was compared with that of BHT-incorporated and antioxidant-free samples. The chemical composition, TBARS, metmyoglobin, pH, color, and microbial and sensory characteristics were evaluated during storage at −18°C for 2 months. The results indicated that Shirazi thyme and cinnamon extracts did not change the colorimetric properties significantly (P BHT > Shirazi thyme > rosemary > control. Finally, the results showed that these plant extracts can be utilized as an alternative to synthetic antioxidants in formulation of burgers.

  7. Into beef consumers' mind

    DEFF Research Database (Denmark)

    de Barcellos, Marcia Dutra; Brei, Vinicius A.

    indicated similarities amongst Brazilian and Australian consumers regarding their positive attitude towards beef and main concerns regarding its consumption. Dutch consumers, although presented negative attitudes, considered beef consumption as important. In general respondents presented a high degree...

  8. A synonymous mutation of uncoupling protein 2 (UCP2 gene is associated with growth performance, carcass characteristics and meat quality in rabbits

    Directory of Open Access Journals (Sweden)

    Wen-Chao Liu

    2016-01-01

    Full Text Available Abstract Background Uncoupling proteins 2 (UCP2 plays an important role in energy regulation, previous studies suggested that UCP2 is an excellent candidate gene for human obesity and growth-related traits in cattle and chicks. The current study was designed to detect the genetic variation of UCP2 gene, and to explore the association between polymorphism of UCP2 gene and growth, carcass and meat quality traits in rabbits. Results A synonymous mutation in exon 1 and four variants in the first intron of the UCP2 gene were identified by using PCR-sequencing. The synonymous mutation c.72G>A was subsequently genotyped by MassArray system (Sequenom iPLEXassay in 248 samples from three meat rabbit breeds (94 Ira rabbits, 83 Champagne rabbits, and 71 Tianfu black rabbits. Association analysis suggested that the individuals with AA and AG genotypes showed greater 70 d body weight (P < 0.05, 84 d body weight (P < 0.01, ADG from 28 to 84 days of age (P < 0.05, eviscerated weight (P < 0.01, semi-eviscerated weight (P < 0.01 and semi-eviscerated slaughter percentage (P < 0.05, respectively. Additionally, the individuals with AA and AG genotype had a lower pH value of longissimus muscle (P < 0.01 and hind leg muscle (P < 0.05 after slaughter 24 h. Conclusions These findings indicated that UCP2 could be a candidate gene that associated with growth performance, body composition and meat quality in rabbits, and this would contribute to advancements in meat rabbit breeding practice.

  9. Reducing supplementation frequency for Nellore beef steers grazing tropical pastures

    Directory of Open Access Journals (Sweden)

    Roberta Carrilho Canesin

    2014-04-01

    Full Text Available Reduced supplementation frequency is a broadly applied management practice. Ruminants consuming low quality forages/pastures, supplemented less than once daily are able to maintain body weight gain (BWG, efficiency of use of dry matter, nitrogen and other nutrients, as compared with animals supplemented once daily. We evaluated the feeding behavior, dry matter intake (DMI, dry matter and organic matter digestibility (DMD and OMD, BWG, Longissimus muscle area and backfat depth of Nellore steers raised on Brachiaria brizantha cv. Marandu pastures during the dry season, with different supplementation patterns. Thirty six animals (338 ± 40.7 kg were distributed over nine paddocks according to a completely randomized design. Treatments were based on supplementation frequency: once daily (OD, once daily except Saturdays and Sundays (SS, or on alternate days (AD, at 1.0 %, 1.4 % and 2.0 % BW, respectively. Average total DMI accounted for 1.6 % BW day-1, with no effect of supplementation frequency. Supplementation frequency had no effect on BWG or grazing time during the day. There was no difference in Longissimus muscle area animals supplemented daily, SS and AD. The backfat depth was thinner in animals supplemented AD, but even in this case, it was within the standards considered satisfactory for a finishing steer. Reducing supplementation frequency seems a good option to lower labor costs without affecting feed efficiency or carcass quality in beef cattle grazing tropical pastures.

  10. Environmental sustainability of beef

    Science.gov (United States)

    A national assessment of the sustainability of beef is being conducted in collaboration with the National Cattlemen’s Beef Association through the support of the Beef Checkoff. This includes surveys and visits to cattle operations throughout the U.S. to gather production information. With this infor...

  11. Modeling the Biological Diversity of Pig Carcasses

    DEFF Research Database (Denmark)

    Erbou, Søren Gylling Hemmingsen

    This thesis applies methods from medical image analysis for modeling the biological diversity of pig carcasses. The Danish meat industry is very focused on improving product quality and productivity by optimizing the use of the carcasses and increasing productivity in the abattoirs. In order...... equipment is investigated, without the need for a calibration against a less accurate manual dissection. The rest of the contributions regard the construction and use of point distribution models (PDM). PDM’s are able to capture the shape variation of a population of shapes, in this case a 3D surface...

  12. Carcass and Meat Characteristics and Gene Expression in Intramuscular Adipose Tissue of Korean Native Cattle Fed Finishing Diets Supplemented with 5% Palm Oil.

    Science.gov (United States)

    Park, Sungkwon; Yan, Zhang; Choi, Changweon; Kim, Kyounghoon; Lee, Hyunjeong; Oh, Youngkyoon; Jeong, Jinyoung; Lee, Jonggil; Smith, Stephen B; Choi, Seongho

    2017-01-01

    We hypothesized that supplementing finishing diets with palm oil would promote adipogenic gene expression but depress stearoyl-CoA desaturase ( SCD ) gene expression in intramuscular (i.m.) adipose tissues of Hanwoo steers during fattening period (from 16 to 32 mon of age). Fourteen Hanwoo steers were allotted randomly to 2 groups of 7 steers based on initial BW and fed either a basal diet (control) or the basal diet supplemented with 5% palm oil (BDSP). At slaughter, i.m. adipose tissue was harvested for analysis of adipogenic gene expression and fatty acid composition. There were no differences in BW or average daily gain between treatment groups. Supplemental palm oil had no effect on carcass quality traits (carcass weight, backfat thickness, loin muscle area, or marbling scores) or meat color values. Palm oil increased ( p Palm oil increased total i.m. polyunsaturated fatty acids ( p palm oil on i.m. adipose tissue gene expression, the absence of negative effects on carcass and meat characteristics indicates that palm oil could be a suitable dietary supplement for the production of Hanwoo beef cattle.

  13. Variation in bull beef quality due to ultimate muscle pH is correlated to endopeptidase and small heat shock protein levels.

    Science.gov (United States)

    Pulford, D J; Dobbie, P; Fraga Vazquez, S; Fraser-Smith, E; Frost, D A; Morris, C A

    2009-09-01

    This study set out to determine if ultimate pH (pH(u)) affected the performance of intracellular small heat shock protein and endopeptidase dynamics in muscle during beef ageing. Longissimus dorsi muscles from 39 Angus or Limousin×Angus bulls were examined to see if pH(u) achieved at 22h post mortem (rigor) affected tenderness and water holding capacity of beef. Samples were segregated into three pH(u) groups termed high (pH>6.3), intermediate (5.7pHpHpH(u) beef. More than 30% of bull beef did not achieve acceptable tenderness at 8 days post mortem with this ageing regime. No significant differences in calpain or cathepsin enzyme levels due to meat pH were observed until after 22h post mortem, but low pH(u) beef had elevated caspase 3/7 activity soon after slaughter. At 22h post mortem, greater levels of μ-calpain enzyme were found in the high and intermediate pH(u) beef and cathepsin B levels were superior in the low pH(u) beef after 2 days post mortem. Different rates of desmin and troponin T protein degradation were also observed in aged bull beef. Both proteins were degraded within 6h post mortem for high pH(u) beef, but took >3 days post mortem for intermediate pH(u) beef. High levels of alpha β-crystallin (aβC) at 22h post mortem coincided with delayed muscle protein degradation for low pH(u) beef. Our results support the hypothesis that aβC shields myofibrils and buffers against endopeptidase degradation of beef structure during ageing.

  14. Effects of dietary fat and crude protein on feedlot performance, carcass characteristics, and meat quality in finishing steers fed differing levels of dried distillers grains with solubles.

    Science.gov (United States)

    Gunn, P J; Weaver, A D; Lemenager, R P; Gerrard, D E; Claeys, M C; Lake, S L

    2009-09-01

    The objective of this study was to evaluate the influence of dietary protein and fat from distillers dried grains with solubles (DDGS) on feedlot performance, carcass characteristics, and meat quality in finishing steers. Angus-cross steers (n = 105; 443 +/- 20 kg of BW) were blocked by BW and randomly assigned to 1 of 5 dietary treatments: 1) corn-based diet with DDGS included at 25% of DM (CON), 2) CON with DDGS included at twice the amount of CON (50% of DM; 50DDGS), 3) CON with added corn protein to equal the CP in the 50DDGS diet (CON+CP), 4) CON with added vegetable oil to equal the fat in the 50DDGS diet (CON+VO), and 5) CON with protein and fat added to equal the CP and fat in the 50DDGS diet (CON+CPVO). Steers were fed to a common 12th-rib fat depth endpoint (1.3 +/- 0.2 cm; 68 to 125 d on trial). Loins and rounds were collected from 44 carcasses for Warner-Bratzler shear force (WBSF), ether extract, and case-life analyses. Data were analyzed using the MIXED procedure of SAS. Contrasts between 1) CON vs. elevated CP diets (50DDGS, CON+CP, and CON+CPVO; EP), 2) CON vs. elevated fat diets (50DDGS, CON+VO, and CON+CPVO; EF) and 3) CON vs. diets with elevated CP and fat (50DDGS and CON+CPVO; EPF) were analyzed. There were no differences in days on feed or DMI among treatments. Steers fed CON had greater ADG (P EPF diets. Steers fed CON also had greater G:F (P EPF steers. Final BW was greater for CON than EP and EPF diets (P EPF steers (P = 0.04). Dressing percent, 12th-rib fat depth, LM area, KPH, and yield grade were not affected by treatment (P >or= 0.06). Steers fed the CON diet had greater marbling scores (P EPF diets. There were no differences in WBSF, ether extract, or lipid oxidation due to treatment (P >or= 0.44). However, CON steers had greater (P = 0.02) L* values than EF-fed steers and greater b* values than EP, EF, and EPF steers (P

  15. Effects of dietary supplementation with turmeric rhizome extract on growth performance, carcass characteristics, antioxidant capability, and meat quality of Wenchang broiler chickens

    Directory of Open Access Journals (Sweden)

    Dingfa Wang

    2015-07-01

    Full Text Available Our study aimed to determine the effect of increasing dietary levels of turmeric rhizome extract (TRE on performance, carcass characteristics, antioxidant capability and meat quality of Wenchang broiler chickens. Three hundred, 1-day-old Wenchang broiler chickens were brooded together for 2 weeks, then randomly allocated into four treatments with five replicates of 15 birds each. Birds were fed a corn-soybean basal diet supplemented with TRE at 0, 100, 200 and 300 mg/kg for 12 weeks. The results revealed that a TRE-supplemented diet had no significant effect (P>0.05 on the body weight, although birds fed a diet with TRE at 100 and 200 mg/kg had higher average daily weight gains and average daily feed as compared to controls from 9 to 12 week (P<0.05. Also, the addition of TRE at 100 to 300 mg/kg had a better feed conversion ratio compared to controls from week 9 to 12 (P<0.05. Dietary supplementation with TRE at 300 mg/kg increased the breast muscle weight ratio (P<0.05. Meanwhile, dietary supplementation with TRE at 100 to 300 mg/kg reduced the abdominal fat ratio (P<0.05, compared to that of the control group. TRE increased enzymatic activities of superoxide dismutase and glutathione peroxidase, and reduced malondiadehhyde concentrations, compared to the control group. Dietary TRE supplementation at 300 mg/kg decreased the drip loss in both breast muscle and thigh muscles, compared with the control group (P<0.05. In conclusion, dietary TRE supplementation enhanced antioxidant capability, growth performance, breast muscle weight ratio, and reduced the abdominal fat ratio of Wenchang broiler chickens.

  16. Associations between animal traits, carcass traits and carcass ...

    African Journals Online (AJOL)

    In this study the associations between animal traits, carcass traits and carcass classification within cattle, sheep and pigs slaughtered in a high throughput abattoir were determined. Classes of carcasses from cattle, sheep and pigs delivered for slaughter at this abattoir were recorded and analysed. Significant associations ...

  17. A model for 'sustainable' US beef production.

    Science.gov (United States)

    Eshel, Gidon; Shepon, Alon; Shaket, Taga; Cotler, Brett D; Gilutz, Stav; Giddings, Daniel; Raymo, Maureen E; Milo, Ron

    2018-01-01

    Food production dominates land, water and fertilizer use and is a greenhouse gas source. In the United States, beef production is the main agricultural resource user overall, as well as per kcal or g of protein. Here, we offer a possible, non-unique, definition of 'sustainable' beef as that subsisting exclusively on grass and by-products, and quantify its expected US production as a function of pastureland use. Assuming today's pastureland characteristics, all of the pastureland that US beef currently use can sustainably deliver ≈45% of current production. Rewilding this pastureland's less productive half (≈135 million ha) can still deliver ≈43% of current beef production. In all considered scenarios, the ≈32 million ha of high-quality cropland that beef currently use are reallocated for plant-based food production. These plant items deliver 2- to 20-fold more calories and protein than the replaced beef and increase the delivery of protective nutrients, but deliver no B 12 . Increased deployment of rapid rotational grazing or grassland multi-purposing may increase beef production capacity.

  18. Joint analysis of quantitative trait loci and majoreffect causative mutations affecting meat quality and carcass composition traits in pigs

    OpenAIRE

    Cherel, Pierre; Pires, José; Glénisson, Jérôme; Milan, Denis; Iannuccelli, Nathalie; Herault, Frédéric; Damon, Marie; Le Roy, Pascale

    2011-01-01

    Abstract Background Detection of quantitative trait loci (QTLs) affecting meat quality traits in pigs is crucial for the design of efficient marker-assisted selection programs and to initiate efforts toward the identification of underlying polymorphisms. The RYR1 and PRKAG3 causative mutations, originally identified from major effects on meat characteristics, can be used both as controls for an overall QTL detection strategy for diversely affected traits and as a scale for detected QTL effect...

  19. Cost-effectiveness of beef slaughterhouse decontamination measures in the Netherlands

    NARCIS (Netherlands)

    Vosough Ahmadi, B.; Velthuis, A.G.J.; Hogeveen, H.; Huirne, R.B.M.

    2006-01-01

    The cost-effectiveness of seven decontamination measures to reduce Escherichia coli O157:H7 (VTEC)-contaminated carcass quarters in a typical Dutch dairy-beef industrial slaughterhouse were explored. To estimate the effectiveness a stochastic epidemiological-simulation model was used and to estimate

  20. Poultry rearing on perforated plastic floors and the effect on air quality, growth performance, and carcass injuries-Experiment 1: Thermal Comfort.

    Science.gov (United States)

    de Almeida, Eduardo Alves; Arantes de Souza, Lilian Francisco; Sant'Anna, Aline Cristina; Bahiense, Raphael Nogueira; Macari, Marcos; Furlan, Renato Luis

    2017-09-01

    The present study investigated the use of perforated plastic floors in the rearing of male and female poultry under thermal comfort conditions. The study was conducted in 2 climate chambers, in one was conventional poultry litter (wood shavings) and in the other was a perforated plastic floor. The experimental design was a completely randomized design with the factors wood shavings and plastic floor. In each chamber, the animals were divided into 16 experimental pens (8 with males and 8 with females) with a density of 12 birds/m2. The poultry rearing effect was evaluated in terms of air quality (% concentration of ammonia [NH3] and carbon dioxide [CO2]); broiler performance, e.g., weight gain (kg), feed intake (kg), feed conversion, carcass yield and parts (%), meat production (kg/m2), and viability (% of live birds at d 42); scores of hygiene and mobility; and injuries in the chest, hocks, and footpads. Treatments affected air quality, with higher concentrations of NH3 on d 42 (25 ppm vs. 2 ppm) and CO2 (1,400 ppm vs. 1,000 ppm) for wood shavings than for perforated plastic floor, respectively. Males showed a better performance (weight gain, feed intake and feed conversion) than females on d 42 in both floor types (wood shavings and plastic floor). Males reared on wood shavings showed a higher meet production (35.992 kg/m2) than females (32.257 kg/m2). On the plastic floor, males showed a better viability (100%) than females (94.05%), as well better meet production for males (38.55 kg·m-2) than females (31.64 kg/m2). There was no incidence of breast lesions in any of the studied systems. The birds reared on the plastic floor had better hygiene scores and lower hock injury rates than birds reared in the wood shavings chambers. The results of the present study show that the use of perforated plastic floors in chicken farming is an efficient method, which promotes a better-quality environment, superior production rates, and reduced incidence of injuries.

  1. Application of acid whey and set milk to marinate beef with reference to quality parameters and product safety.

    Science.gov (United States)

    Wójciak, Karolina M; Krajmas, Paweł; Solska, Elżbieta; Dolatowski, Zbigniew J

    2015-01-01

    The aim of the study was to evaluate the potential of acid whey and set milk as a marinade in the traditional production of fermented eye round. Studies involved assaying pH value, water activity (aw), oxidation-reduction potential and TBARS value, colour parameters in CIE system (L*, a*, b*), assaying the number of lactic acid bacteria and certain pathogenic bacteria after ripening process and after 60-day storing in cold storage. Sensory analysis and analysis of the fatty acids profile were performed after completion of the ripening process. Analysis of pH value in the products revealed that application of acid whey to marinate beef resulted in increased acidity of ripening eye round (5.14). The highest value of the colour parameter a* after ripening process and during storage was observed in sample AW (12.76 and 10.07 respectively), the lowest on the other hand was observed in sample SM (10.06 and 7.88 respectively). The content of polyunsaturated fatty acids (PUFA) was higher in eye round marinated in acid whey by approx. 4% in comparison to other samples. Application of acid whey to marinade beef resulted in increased share of red colour in general colour tone as well as increased oxidative stability of the product during storage. It also increased the content of polyunsaturated fatty acids (PUFA) in the product. All model products had high content of lactic acid bacteria and there were no pathogenic bacteria such as: L. monocytogenes, Y. enterocolitica, S. aureus, Clostridium sp.

  2. Effect of dietary fat level on carcass traits and flesh quality of European Sea Bass (Dicentrarchus labrax from mariculture

    Directory of Open Access Journals (Sweden)

    Severino Segato

    2010-01-01

    Full Text Available The study aimed at evaluating the effect of the reduction of dietary fat on juvenile European sea bass nutritional value and quality traits. Fish were reared in floating cages (Trieste Gulf, Italy from July (11 to October (10. Two isoproteic diets were compared: LF (low fat, EE = 19.4% vs. HF (high fat, EE = 24.6%. No significantly different growth performance was observed. LF diet-fed fish were characterized by the reduction of celomatic fat (not edible fraction and by the increase in dressing percentage. The tested dietary fat level also affected both fillet and epiaxial white muscle proximate composition, resulting in a significantly lower fillet lipid concentration in LF diet-fed fish. Dietary treatment influenced cooked fillet colour and texture probably as a consequence of the different intramuscular fat deposition. Fillet from HF-fed fish, in fact, presented higher lightness (L* value and lower instrumental strengthness.

  3. Ossification score is a better indicator of maturity related changes in eating quality than animal age.

    Science.gov (United States)

    Bonny, S P F; Pethick, D W; Legrand, I; Wierzbicki, J; Allen, P; Farmer, L J; Polkinghorne, R J; Hocquette, J-F; Gardner, G E

    2016-04-01

    Ossification score and animal age are both used as proxies for maturity-related collagen crosslinking and consequently decreases in beef tenderness. Ossification score is strongly influenced by the hormonal status of the animal and may therefore better reflect physiological maturity and consequently eating quality. As part of a broader cross-European study, local consumers scored 18 different muscle types cooked in three ways from 482 carcasses with ages ranging from 590 to 6135 days and ossification scores ranging from 110 to 590. The data were studied across three different maturity ranges; the complete range of maturities, a lesser range and a more mature range. The lesser maturity group consisted of carcasses having either an ossification score of 200 or less or an age of 987 days or less with the remainder in the greater maturity group. The three different maturity ranges were analysed separately with a linear mixed effects model. Across all the data, and for the greater maturity group, animal age had a greater magnitude of effect on eating quality than ossification score. This is likely due to a loss of sensitivity in mature carcasses where ossification approached and even reached the maximum value. In contrast, age had no relationship with eating quality for the lesser maturity group, leaving ossification score as the more appropriate measure. Therefore ossification score is more appropriate for most commercial beef carcasses, however it is inadequate for carcasses with greater maturity such as cull cows. Both measures may therefore be required in models to predict eating quality over populations with a wide range in maturity.

  4. Effect of free-range days on a local chicken breed: growth performance, carcass yield, meat quality, and lymphoid organ index.

    Science.gov (United States)

    Tong, H B; Wang, Q; Lu, J; Zou, J M; Chang, L L; Fu, S Y

    2014-08-01

    An experiment was conducted to evaluate the effect of free-range days on growth performance, carcass yield, meat quality, and lymphoid organ index of a local chicken breed. In total, 1,000 one-day-old male Suqin yellow chickens were raised for 21 d. On d 21, 720 birds with similar BW (536 ± 36 g) were selected and randomly assigned to free-range treatment at 21, 28, 35, and 42 d of age (assigned to free-range treatment for 21, 14, 7, and 0 d, respectively). Each treatment was represented by 5 replicates (pens) containing 36 birds (180 birds per treatment). All the birds were raised in indoor floor pens measuring 1.42 × 1.42 m (2 m(2), 18 birds/m(2)) in conventional poultry research houses before free-range treatment. In the free-range treatment, the chickens were raised in indoor floor houses measuring 3 × 5 m (15 m(2), 2.4 birds/m(2)). In addition, they also had an outdoor free-range paddock measuring 3 × 8 m (24 m(2), 1.5 birds/m(2)). The BW of birds after being assigned to free-range treatment for 7 d decreased significantly compared with that in the conventional treatment (P free-range days on the BW at 42 d of age (P > 0.05). The daily weight gain, feed per gain, daily feed intake, and mortality from 21 to 42 d of age were unaffected by free-range days (P > 0.05). At 42 d of age, the breast yield increased linearly with increasing free-range days (P free-range days (P free-range days (P 0.05). The absolute thymus weight and thymus:BW ratio showed a significant increasing and then decreasing quadratic response to increasing free-range days (P free-range days advantageously affects breast yield, but decreases thigh, leg, thigh bone, and foot yields as well as the water-holding capacity of thigh. No evidence was found that increasing free-range days caused changes in growth performance, meat quality, and lymphoid organs except for changes in water-holding capacity and thymus. © Poultry Science Association Inc.

  5. Where's the beef? Retail channel choice and beef preferences in Argentina.

    Science.gov (United States)

    Colella, Florencia; Ortega, David L

    2017-11-01

    Argentinean beef is recognized and demanded internationally. Locally, consumers are often unable to afford certified beef products, and may rely on external cues to determine beef quality. Uncovering demand for beef attributes and marketing them accordingly, may require an understanding of consumers' product purchasing strategies, which involves retailer choice. We develop a framework utilizing latent class analysis to identify consumer groups with different retailer preferences, and separately estimate their demand for beef product attributes. This framework accounts for the interrelationship between consumers' choice of retail outlets and beef product preferences. Our analysis of data from the city of Buenos Aires identifies two groups of consumers, a convenience- (67%) and a service- (33%) oriented group. We find significant differences in demand for beef attributes across these groups, and find that the service oriented group, while not willing to pay for credence attributes, relies on a service-providing retailer-namely a butcher-as a source of product quality assurance. Copyright © 2017. Published by Elsevier Ltd.

  6. Effect of time interval between the second Improvest® dose and slaughter and corn dried distillers grains with solubles feeding strategies on carcass composition, primal cutout, and pork quality of immunologically castrated pigs.

    Science.gov (United States)

    Harris, E K; Mellencamp, M A; Johnston, L J; Cox, R B; Shurson, G C

    2017-05-01

    Effects of dried distillers grains with solubles (DDGS) feeding strategies on carcass composition, primal cutout, and lean quality of immunologically castrated (IC; n=863) pigs were evaluated, and consisted of: 1) corn-soybean meal (CS) diet (PCon); 2) CS+40% DDGS (NCon); 3) CS+40, 30, 20, or 10% DDGS fed in phases 1 to 4, respectively (SD); or 4) CS+40% DDGS fed in phase 1 to 3 and CS in phase 4 (WD). All pigs received the first dose of Improvest® at 11weeks. of age, and the second dose was administered at either 9, 7, or 5weeks. before slaughter at 24weeks. of age. The SD and WD improved carcass dressing percentage and resulted in intermediate primal cut yields and pork loin quality compared with pigs fed PCon and NCon. Increasing the time interval between second dose of Improvest® and slaughter increased adipose tissue accretion but did not affect lean quality of pork. Copyright © 2017 Elsevier Ltd. All rights reserved.

  7. Control Points To Reduce Movement of Central Nervous System Tissue during Beef Slaughter.

    Science.gov (United States)

    Aalhus, J L; Thacker, R D; Larsen, I L; Roberts, J C; Price, M A; Juárez, M

    2017-02-01

    Consumption of central nervous system tissue (CNST) from cattle with bovine spongiform encephalopathy (BSE) is thought to cause the human neurological disease, variant Creutzfeldt-Jacob disease. To identify points of cross-contamination of beef carcasses with CNST, 55 young beef cattle were slaughtered and processed through a federally inspected multispecies abattoir. The objectives of this study were to evaluate CNST spread following the placement of a plug in the penetration site of the skull after captive bolt stunning, to evaluate cross-contamination of carcasses before and after splitting, to compare the effects of hot water pasteurization (84°C for 10 s) versus cold water wash (10°C for 30 s) for reducing CNST on the carcass, and to examine other possible sources of cross-contamination in the abattoir. Results indicated that the use of a plastic plug reduced CNST contamination near the bolt penetration site. This study also confirmed that carcass splitting resulted in an increase in CNST contamination at various areas of the carcass. Hot water pasteurization appeared to be an effective means of removing CNST contamination from carcasses in most of the areas sampled.

  8. The effect of branding on consumer palatability ratings of beef strip loin steaks.

    Science.gov (United States)

    Wilfong, A K; McKillip, K V; Gonzalez, J M; Houser, T A; Unruh, J A; Boyle, E A E; O'Quinn, T G

    2016-11-01

    The objective of this study was to determine the influence of knowing the brand or USDA grade on consumer palatability ratings of beef strip loin steaks. Strip loins were selected to represent 5 USDA grades and brands, USDA Select, Choice, Prime, Certified Angus Beef (CAB; upper 2/3 Choice), and Select, from carcasses of cattle classified as Angus on the basis of phenotype. After 21 d of aging, 2.5-cm-thick steaks were cut, consecutively cut steaks were paired for consumer evaluation. Consumer panelists ( = 112) evaluated samples for tenderness, juiciness, flavor liking, and overall liking. Additionally, consumers rated each palatability trait as either acceptable or unacceptable. Samples were fed in 2 rounds on the same day: blind and informed testing. In the first round, blind testing, consumers were served 1 sample from each treatment, with no product information provided. In the second round, consumers were informed of the brand or quality grade prior to sampling. During blind testing, CAB rated similar ( > 0.05) to Choice for all palatability traits; however, CAB rated greater ( 0.05) for all traits when tested blind, but Angus Select was rated greater ( brand was declared. When comparing blind and informed ratings, Angus Select and CAB had greater ( brand disclosure. However, ratings for Choice and Select samples were unaffected ( > 0.05) when brand was disclosed. Brand knowledge increased ( 0.05) in the percentage of Choice and Select samples rated as acceptable for all palatability traits. These data indicate that Prime, CAB, and Angus Select steaks receive an increase in consumer palatability perception, or "brand lift," which does not occur for Choice and Select beef.

  9. Effects of the Addition of Glucose, Sodium Bicarbonate, and Vitamin E to the Drinking Water of Pre-Slaughter Broiler Chickens on Carcass Yield, Gastric Emptying and Meat Quality

    Directory of Open Access Journals (Sweden)

    TG Petrolli

    2016-03-01

    Full Text Available ABSTRACT An experiment was conducted of the poultry facilities of La Salle Agricultural College in Xanxerê, SC, Brazil, to evaluate the effect of the administration of sodium bicarbonate, glucose and vitamin E to the drinking water during pre-slaughter feed withdrawal on carcass yield, organ relative weights (heart, liver, proventriculus, and gizzard, gizzard emptying, and meat quality of broiler chickens. The applied treatments were: water as control; 50g/L of glucose; 50g/L de glucose + 200mg/L of vitamin E; 75g/L of glucose; 75g/L + 200mg/L of vitamin E; 0.45% of sodium bicarbonate; 0.45% of sodium bicarbonate + 200mg/L of vitamin E; 0.55% of sodium bicarbonate; 0.55% of sodium bicarbonate + 200mg/L of vitamin E; 200mg/L de vitamin E. On the last day before slaughter, during the water diet period,500 birds were distributed in a completely randomized experimental design with ten treatments and ten replicates of five birds each. No difference in broiler carcass yield and organ relative weights was found. There were no significant changes in gizzard contents, in ultimate meat, cooking loss, shear force value, or in the meat color parameters L* (lightness, a* (redness and b* (yellowness. It was concluded is that the addition of glucose, sodium bicarbonate, and vitamin E to the drinking water during pre-slaughter feed withdrawal period has no influence on carcass yield or on relative organ weight, neither on the emptying of the gizzard contents and the meat quality of broiler chickens.

  10. The beef market in the European Union

    DEFF Research Database (Denmark)

    Nielsen, Niels Asger; Jeppesen, Lisbeth Fruensgaard

    characteristics determining the consumers' value perception of a piece of meat appear to be fat, tenderness, taste and freshness. 7. The primary production of beef is fragmented in most European countries and the average number of cattle at a European cattle farm is only slowly rising. Two thirds of the cows...... of cattle going through markets is declining. 10. Product quality has been very difficult to control in the beef sector. The cattle supplied for slaughtering is of a very varying quality with regard to important consumer-oriented quality characteristics like tenderness and taste, and the lack...

  11. Use of irradiation to improve the safety and quality of ethnic South African foods. Part I: Combined edible coating and irradiation treatment on sensory and microbiological quality of moist beef biltong

    International Nuclear Information System (INIS)

    Minnaar, A.; Nortje, K.; Parry-Hanson, A.M.A.; Buys, E.M.

    2009-01-01

    conditions prevailed. However, this dose may not be sufficient to assure safety of the product if surviving aerobic spores are pathogenic Bacillus cereus spores. When anaerobic conditions prevail during processing of ready-to-eat bovine tripe, the use of boiling in combination with gamma irradiation at a dose of 9 kGy and chilling at 5 deg. C can be used to produce ready-to-eat bovine tripe that is safe from a Clostridium sporogenes perspective with an extended shelf life. South Africa is a multicultural country with different eating habits and food preferences. Traditional African foods such as bovine tripe form a part of the diet of black South Africans. These foods are laborious to prepare, not generally available commercially, and have a limited shelf life. Other popular ethnic foods in South Africa include meat products such as biltong, an intermediate moisture dried raw meat product. Moist beef biltong has the potential to cause food poisoning. The application of irradiation alone or in combination with other technologies can help solve these problems. The overall objective of the study was to determine the effect of irradiation, alone and in combination with other processing technologies, on the microbiological and sensory quality of moist beef biltong and ready-to-eat bovine tripe, respectively. (author)

  12. Current situation and future prospects for the Australian beef industry.

    Science.gov (United States)

    Greenwood, Paul Leo; Ferguson, Drewe M

    2018-04-12

    Beef production extends over almost half of Australia, with about 47,000 cattle producers that contribute about 20% ($A12.7 billion GVP) of the total value of farm production in Australia. Australia is one of the world's most efficient producers of cattle and was the world's third largest beef exporter in 2016. The Australian beef industry had 25 million head of cattle in 2016-17, with a national beef breeding herd of 11.5 million head. Australian beef production includes pasture based cow-calf systems, a backgrounding or grow-out period on pasture, and feedlot or pasture finishing. Feedlot finishing has assumed more importance in recent years to assure the eating quality of beef entering the relatively small Australian domestic market, and to enhance the supply of higher value beef for export markets. Maintenance of Australia's preferred status as a quality assured supplier of high value beef produced under environmentally sustainable systems from 'disease-free' cattle is of highest importance. Stringent livestock and meat quality regulations and quality assurance systems, and productivity growth and efficiency across the supply chain to ensure price competiveness, are crucial for continued export market growth in the face of increasing competition. Major industry issues, that also represent research, development and adoption priorities and opportunities for the Australian beef industry have been captured within exhaustive strategic planning processes by the red meat and beef industries. At the broadest level, these issues include consumer and industry support, market growth and diversification, supply chain efficiency, productivity and profitability, environmental sustainability, and animal health and welfare. This review provides an overview of the Australian beef industry including current market trends and future prospects, and major issues and opportunities for the continued growth, development and profitability of the industry.

  13. Consumer attitudes towards beef and acceptability of enhanced beef.

    Science.gov (United States)

    Robbins, K; Jensen, J; Ryan, K J; Homco-Ryan, C; McKeith, F K; Brewer, M S

    2003-10-01

    The objective of this study was to evaluate consumer quality characteristics of enhanced steaks and roasts derived from cattle supplemented with vitamin E during finishing, and to assess the attitudes of these consumers towards beef. Twelve steers were fed either a control (E-) diet or a diet supplemented with dl-alpha tocopheryl acetate (E+). Paired strip loins and rounds were either used as controls (C) or were pumped (P) to 110% of raw weight to contain 0.4% sodium chloride and 0.4% sodium tripolyphosphate in the final product. Consumers (n=103) evaluated roasts and steaks for juiciness, tenderness, saltiness, and overall acceptability on a 9-point hedonic scale. Enhanced steaks and roasts were more acceptable than non-enhanced controls; E+ steaks were less acceptable than E- steaks. A beef quality questionnaire revealed that color, price, visible fat and cut were the most important factors underlying beef steak purchase, while tenderness, flavor and juiciness were weighted most heavily with regard to eating satisfaction.

  14. PREFERENCES AND BUYING BEHAVIOUR OF BEEF CONSUMERS IN TUSCANY

    Directory of Open Access Journals (Sweden)

    Marija RADMAN

    2005-07-01

    Full Text Available Tuscany, probably the most famous Italian region, is known because of many typical food specialities. One of them is the “fi orentina” - a thick, fi rst quality beef, called after the name of the city of Florence. However, recent trends in consumers’ behaviour and the BSE crisis have affected the attitude of consumers toward such products. In this study are presented the results of a mail survey about beef consumption and preferences that was conducted in Tuscany in May 2002. The survey showed that, despite recent food scares and new consumption behaviour, Tuscany consumers still like and prefer beef that has guarantees of quality. Therefore, there are good market opportunities for the Italian and foreign beef producers in Tuscany if they will provide consumers with not only good quality beef, but also more information about the meat.

  15. Survey of transportation procedures, management practices, and health assessment related to quality, quantity, and value for market beef and dairy cows and bulls.

    Science.gov (United States)

    Nicholson, J D W; Nicholson, K L; Frenzel, L L; Maddock, R J; Delmore, R J; Lawrence, T E; Henning, W R; Pringle, T D; Johnson, D D; Paschal, J C; Gill, R J; Cleere, J J; Carpenter, B B; Machen, R V; Banta, J P; Hale, D S; Griffin, D B; Savell, J W

    2013-10-01

    This survey consisted of data collected from 23 beef harvest plants to document transportation procedures, management practices, and health assessments of market beef and dairy cows and bulls (about n ≅ 7,000 animals). Gooseneck/bumper-pulled trailers were used more often to transport dairy cattle than beef cattle to market whereas tractor-trailers were used more often to transport beef cattle than dairy cattle. All loads (n = 103) met the American Meat Institute Foundation guidelines for spacing. Loads where more than 3% of the cattle slipped during unloading were observed in 27.3% of beef loads and 29.0% of the dairy loads. Beef loads had numerically greater usage of electrical prods (32.4%) versus dairy loads (15.4%) during unloading and were more likely to have a variety of driving aids used more aggressively on them. Fewer cattle had horns, brands, and mud/manure contamination on hides than in the previous survey in 1999. The predominant hide color for beef cows was black (44.2%) whereas the predominant color for dairy cows was the Holstein pattern (92.9%). Fewer cattle displayed evidence of bovine ocular neoplasia (2.9%) than in previous surveys in 1994 (8.5%) and 1999 (4.3%). Knots on live cattle were found less in the round (0.5%) and more in the shoulder region (4.6%) than in 1999 (1.4% and 0.4%, respectively). Dairy cows were more frequently lame in 2007 (48.7%) than 1999 (39.2%) whereas beef cows had numerically less lameness (16.3% vs. 26.6%, respectively). Most beef cows (62.3%) and dairy cows (68.9%) received midpoint body condition scores (3, 4, and 5 for beef; 2 and 3 for dairy). Beef cows had higher numerical percentages of no defects present (72.0%) versus dairy cows (63.0%) when evaluated for a variety of reproductive, health, or management conditions. Continued improvements in several key factors related to transportation, management, and health were observed in this survey, which could result in increased value in market beef and dairy cows

  16. Blood profile and meat quality of Holstein-Friesian steers finished on total mixed ration or flaxseed oil-supplemented pellet mixed with reed canary grass haylage.

    Science.gov (United States)

    Utama, D T; Lee, S G; Baek, K H; Chung, W S; Chung, I A; Kim, D I; Kim, G Y; Lee, S K

    2018-02-01

    Holstein-Friesian steer beef production is renowned globally as a secondary product of the milk industry. Grass feeding is a common practice in raising Holstein steers because of its low cost. Furthermore, grass feeding is an alternative way to produce beef with a balanced n-6 to n-3 fatty acids (FAs) ratio. However, the performance and meat quality of Holstein-Friesian cattle is more likely to depend on a high-quality diet. The aim of this study was to observe whether feeding two mixed diets; a corn-based total mixed ration (TMR) with winter ryegrass (Lolium perenne) or flaxseed oil-supplemented pellets with reed canary grass haylage (n-3 mix) provided benefits on carcass weight, meat quality and FA composition compared with cattle fed with reed canary grass (Phalaris arundinacea) haylage alone. In all, 15 21-month-old Holstein-Friesian steers were randomly assigned to three group pens, were allowed free access to water and were fed different experimental diets for 150 days. Blood samples were taken a week before slaughter. Carcass weight and meat quality were evaluated after slaughter. Plasma lipid levels and aspartate aminotransferase (AST), γ-glutamyl transpeptidase (GGT), creatine kinase (CK) and alkaline phosphatase (ALP) activities were determined. Diet did not affect plasma triglyceride levels and GGT activity. Plasma cholesterol levels, including low-density and high-density lipoproteins, were higher in both mixed-diet groups than in the haylae group. The highest activities of plasma AST, CK and ALP were observed in the haylage group, followed by n-3 mix and TMR groups, respectively. Carcass weight was lower in the haylage group than in the other groups and no differences were found between the TMR and n-3 mix groups. Although the n-3 mix-fed and haylage-fed beef provided lower n-6 to n-3 FAs ratio than TMR-fed beef, the roasted beef obtained from the TMR group was more acceptable with better overall meat physicochemical properties and sensory scores

  17. Ensiled citrus pulp as a by-product feedstuff for finishing pigs: nutritional value and effects on intestinal microflora and carcass quality

    Directory of Open Access Journals (Sweden)

    Verónica Moset

    2015-09-01

    Full Text Available Forty pigs of 76.8 ± 4.2 kg body weight were fed four different diets varying in ensiled citrus pulp (ECP inclusion level (0, 50, 100, and 150 g of ECP/kg of diet on dry matter base. The trial lasted 5 weeks. During the last week, faecal samples were obtained to calculate apparent nutrient digestibility; also volatile fatty acids (VFA content in faeces was determined. The digestible energy and protein of ECP was estimated by regression analysis. During the trial faecal samples were collected to determine enterobacteria and lactobacilli counts. At slaughter, carcass characteristics were registered. The inclusion of ECP in the diets decreased energy digestibility but increased neutral and acid detergent fibre digestibility linearly (p<0.05. The estimated digestible energy and protein of ECP were lower than expected (7.0 MJ/kg dry matter (DM and 33.8 g/kg DM, respectively. Total VFA production in faeces was not affected by the diet. Both enterobacteria and lactobacilli counts were lower (p<0.01 with than without ECP inclusion at the end of the study. Carcass yield decreased linearly (p<0.05 and backfat at gluteus medius increased quadratically (p<0.05 with the inclusion of ECP in the diet. The polyunsaturated fatty acid content of the internal subcutaneous fat layer decreased quadratically (p<0.05 with the inclusion of ECP. Thus, the nutritive value of ECP for finishing pigs is low and levels of 150g/kg can negatively affect carcass yield. However, including up to 100 g of ECP/kg in finishing pig diets did not affect nutrient digestibility, carcass yield and subcutaneous fat FA profile. Additionally, increasing ECP levels in diets decreases faecal enterobacteria and lactobacilli counts in faeces.

  18. Performance, carcass traits, meat quality and economic analysis of feedlot of young bulls fed oilseeds with and without supplementation of vitamin E

    Directory of Open Access Journals (Sweden)

    Otávio Rodrigues Machado Neto

    2012-07-01

    Full Text Available The objective of this research was to evaluate average daily gain (ADG, carcass traits, meat tenderness and profitability of keeping cattle fed different oilseeds and vitamin E in feedlot. A total of 40 Red Norte young bulls with initial average body weight of 339±15 kg were utilized. The experimental design was completely randomized in a 2 × 2 factorial arrangement. The experiment lasted 84 days and experimental diets presented soybeans or cottonseeds as lipid sources associated or not to daily supplementation of 2,500 UI vitamin E per animal. The concentrate:roughage ratio was 60:40. Diets had the same amount of nitrogen (13% CP and ether extract (6.5%. The data were analyzed by means of statistical software SAS 9.1. Neither vitamin supplementation nor lipid source affected ADG. There was no interaction between lipid source and vitamin supplementation for the variables studied. The inclusion of cottonseed reduced the carcass yield. There was no effect of diets on hot and cold carcass weights or prime cuts. The inclusion of cottonseed reduced the backfat thickness. No effect of experimental diets on the rib-eye area was observed. There was no effect of lipid source or vitamin supplementation on meat tenderness, which was affected, however, by ageing time. Diets with soybeans presented higher cost per animal. The utilization of soybean implied reduction of the gross margin (R$ 59.17 and R$ 60.51 for diets based on soy with and without supplemental vitamin, respectively, vs. R$ 176.42 and R$ 131.79 for diets based on cottonseed. The utilization of cottonseed enables improvement of profitability of feedlot fattening, in spite of negatively affecting some carcass characteristics.

  19. Ensiled citrus pulp as a by-product feedstuff for finishing pigs: nutritional value and effects on intestinal microflora and carcass quality

    Energy Technology Data Exchange (ETDEWEB)

    Moset, V.; Piquer, O.; Cervera, C.; Fernández, J.; Hernández, P.; Cerisuelo, A.

    2015-07-01

    Forty pigs of 76.8 ± 4.2 kg body weight were fed four different diets varying in ensiled citrus pulp (ECP) inclusion level (0, 50, 100, and 150 g of ECP/kg of diet on dry matter base). The trial lasted 5 weeks. During the last week, faecal samples were obtained to calculate apparent nutrient digestibility; also volatile fatty acids (VFA) content in faeces was determined. The digestible energy and protein of ECP was estimated by regression analysis. During the trial faecal samples were collected to determine enterobacteria and lactobacilli counts. At slaughter, carcass characteristics were registered. The inclusion of ECP in the diets decreased energy digestibility but increased neutral and acid detergent fibre digestibility linearly (p<0.05). The estimated digestible energy and protein of ECP were lower than expected (7.0 MJ/kg dry matter (DM) and 33.8 g/kg DM, respectively). Total VFA production in faeces was not affected by the diet. Both enterobacteria and lactobacilli counts were lower (p<0.01) with than without ECP inclusion at the end of the study. Carcass yield decreased linearly (p<0.05) and backfat at gluteus medius increased quadratically (p<0.05) with the inclusion of ECP in the diet. The polyunsaturated fatty acid content of the internal subcutaneous fat layer decreased quadratically (p<0.05) with the inclusion of ECP. Thus, the nutritive value of ECP for finishing pigs is low and levels of 150g/kg can negatively affect carcass yield. However, including up to 100 g of ECP/kg in finishing pig diets did not affect nutrient digestibility, carcass yield and subcutaneous fat FA profile. Additionally, increasing ECP levels in diets decreases faecal enterobacteria and lactobacilli counts in faeces. (Author)

  20. Characterization of Staphylococcus aureus isolates from retail chicken carcasses and pet workers in Northwest Arkansas.

    Science.gov (United States)

    Hanning, Irene; Gilmore, David; Pendleton, Sean; Fleck, Scott; Clement, Ashley; Park, Si Hong; Scott, Erin; Ricke, Steven C

    2012-01-01

    Staphylococcus aureus can be carried on the skin and nasal passages of humans and animals as a commensal. A case of human methicillin-resistant S. aureus infection resulting from contact with pork has been reported. Poultry carcasses are sold at retail with the skin intact, but pork and beef typically are not. Thus, the risk of methicillin-resistant S. aureus human infection from whole raw poultry carcasses may be greater than that of exposure from pork or beef. The objective of this study was to isolate and characterize S. aureus from whole retail poultry carcasses and compare the isolates to S. aureus isolates from humans. A total of 25 S. aureus isolates were collected from 222 whole poultry carcasses. The isolates were characterized phenotypically with antibiotic resistance disc diffusion assays and genotypically using multilocus sequence typing. A total of 17 S. aureus isolates obtained from healthy humans were included and characterized in the same way as the poultry isolates. Staphylococcus spp. were recovered from all poultry carcasses. Only 25 poultry carcasses (11.2%) were contaminated with S. aureus. Of these 25 isolates, 36% were resistant to at least one of the antibiotics tested and 20% were resistant to two or more antibiotics tested. However, 100% of the human isolates were resistant to at least one of the antibiotics and 94% were resistant to two or more antibiotics. The results of the multilocus sequence typing indicate that most of the isolates grouped according to source. These results indicate a low prevalence of S. aureus present in poultry, and the isolates were not phenotypically similar to human isolates. The low number of S. aureus isolates from this study indicates that chicken carcasses would appear to not be a significant source of this bacterium.

  1. European consumers and beef safety

    DEFF Research Database (Denmark)

    Van Wezemael, Lynn; Verbeke, Wim; Kügler, Jens Oliver

    2010-01-01

    European beef consumption has been gradually declining during the past decades, while consumers' concerns about beef safety have increased. This paper explores consumer perceptions of and interest in beef safety and beef safety information, and their role in beef safety assessment and the beef...... consumption decision making process. Eight focus group discussions were performed with a total of 65 beef consumers in four European countries. Content analysis revealed that European consumers experienced difficulties in the assessment of the safety of beef and beef products and adopted diverging uncertainty...... reduction strategies. These include the use of colour, labels, brands and indications of origin as cues signalling beef safety. In general, consumer trust in beef safety was relatively high, despite distrust in particular actors....

  2. Improving the quality of rice straw by urea and calcium hydroxide on rumen ecology, microbial protein synthesis in beef cattle.

    Science.gov (United States)

    Polyorach, S; Wanapat, M

    2015-06-01

    Four rumen-fistulated beef cattle were randomly assigned to four treatments according to a 4 × 4 Latin square design to study the influence of urea and calcium hydroxide [Ca(OH)2 ] treatment of rice straw to improve the nutritive value of rice straw. Four dietary treatments were as follows: untreated rice straw, 50 g/kg urea-treated rice straw, 20 g/kg urea + 20 g/kg calcium hydroxide-treated rice straw and 30 g/kg urea + 20 g/kg calcium hydroxide-treated rice straw. All animals were kept in individual pens and fed with concentrate at 0.5 g/kg of BW (DM), rice straw was fed ad libitum. The experiment was conducted for four periods, and each period lasted for 21 days. During the first 14 days, DM feed intake measurements were made while during the last 7 days, all cattle were moved to metabolism crates for total faeces and urine collections. The results revealed that 20 g/kg urea + 20 g/kg calcium hydroxide-treated rice straw improved the nutritive value of rice straw, in terms of dry matter intake, digestibility, ruminal volatile fatty acids, population of bacteria and fungi, nitrogen retention and microbial protein synthesis. Based on this study, it could be concluded that using urea plus calcium hydroxide was one alternative method to improve the nutritive value of rice straw, rumen ecology and fermentation and thus a reduction of treatment cost. Journal of Animal Physiology and Animal Nutrition © 2014 Blackwell Verlag GmbH.

  3. Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate.

    Science.gov (United States)

    Pietrasik, Z; Janz, J A M

    2009-03-01

    Effects of salt/phosphate injection level (112% or 125% pump), salt level (0.5% or 1.5% salt), and freezing/thawing on hydration characteristics, quality, and consumer acceptance of beef semitendinosus were investigated. All enhancement treatments decreased shear force by 25-35%, but negatively affected colour. Increased salt concentration yielded lower purge and cooking losses, and higher water holding capacity. The higher injection level reduced water binding properties, however, the loss in functionality with higher water addition was overcome with increased salt content. Freezing and subsequent thawing was generally detrimental to colour and water binding properties and tended to increase shear force. Freezing and subsequent thawing did not affect fluid release in steaks held for 1 day before analysis, but resulted in decreased water retention in samples held for 7 days. Holding vacuum packaged steaks for 7 days generally increased package purge and negatively affected colour parameters, although water binding characteristics were improved. Consumer panel results demonstrated a negative effect on juiciness and tenderness where meat subject to low salt/high injection was frozen then thawed - the low salt level was insufficient to maintain any positive effect of injection treatment. In general, salt/phosphate injection improved product acceptability and increased willingness to purchase.

  4. Effect of including whole linseed and vitamin E in the diet of young bulls slaughtered at two fat covers on the sensory quality of beef packaged in two different packaging systems.

    Science.gov (United States)

    Albertí, Pere; Campo, María M; Beriain, María J; Ripoll, Guillermo; Sañudo, Carlos

    2017-02-01

    Forty-six Pirenaica young bulls, slaughtered at two levels of fatness (3 and 4 mm), were used to evaluate the effect of the inclusion of 50 g kg -1 linseed alone or with 200 IU vitamin E kg -1 in the concentrate and of the meat packaging system (vacuum or modified atmosphere packaging (MAP)) on the beef sensory quality. The inclusion of linseed or supplementation with vitamin E in the concentrate induced no significant differences in the main meat sensory scores and overall appraisal except under MAP, where small differences due to concentrate ingredients were found in juiciness and metallic flavor intensity. Extending the display time up to 4 or 8 days in high-oxygen MAP had detrimental effects on sensory attributes. Meat from animals with 4 mm fat cover depth were rated more tender and juicy, less fibrous and with a higher intensity of beef flavor and rancid odor than meat from 3 mm fat cover bulls when both samples were vacuum packaged. The inclusion of 50 g kg -1 linseed in the concentrate fed to bulls had no detrimental effect on the beef sensory quality. The vacuum-packaged meat of bulls slaughtered at 4 mm fat cover was rated higher on sensory analysis than that at 3 mm fat cover. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  5. Beef Species Symposium: an assessment of the 1996 Beef NRC: metabolizable protein supply and demand and effectiveness of model performance prediction of beef females within extensive grazing systems.

    Science.gov (United States)

    Waterman, R C; Caton, J S; Löest, C A; Petersen, M K; Roberts, A J

    2014-07-01

    Interannual variation of forage quantity and quality driven by precipitation events influence beef livestock production systems within the Southern and Northern Plains and Pacific West, which combined represent 60% (approximately 17.5 million) of the total beef cows in the United States. The beef cattle requirements published by the NRC are an important tool and excellent resource for both professionals and producers to use when implementing feeding practices and nutritional programs within the various production systems. The objectives of this paper include evaluation of the 1996 Beef NRC model in terms of effectiveness in predicting extensive range beef cow performance within arid and semiarid environments using available data sets, identifying model inefficiencies that could be refined to improve the precision of predicting protein supply and demand for range beef cows, and last, providing recommendations for future areas of research. An important addition to the current Beef NRC model would be to allow users to provide region-specific forage characteristics and the ability to describe supplement composition, amount, and delivery frequency. Beef NRC models would then need to be modified to account for the N recycling that occurs throughout a supplementation interval and the impact that this would have on microbial efficiency and microbial protein supply. The Beef NRC should also consider the role of ruminal and postruminal supply and demand of specific limiting AA. Additional considerations should include the partitioning effects of nitrogenous compounds under different physiological production stages (e.g., lactation, pregnancy, and periods of BW loss). The intent of information provided is to aid revision of the Beef NRC by providing supporting material for changes and identifying gaps in existing scientific literature where future research is needed to enhance the predictive precision and application of the Beef NRC models.

  6. The Impact of Crossbreeding in The Artificial Insemination Program on Reproductive Performance of Beef Cattle

    Directory of Open Access Journals (Sweden)

    Kusuma Diwyanto

    2009-06-01

    Full Text Available Artificial Insemination (AI in beef cattle in Indonesia is widely practised. Nowadays, the goal of AI program is not clear; whether to produce: composite breed; terminal cross or as a commercial animal. In fact, farmer assisted by inseminator do the grading up toward Simmental or Limousine. In this paper, crossbreeding impact on reproductive performance of beef cattle in Indonesia is discussed. Farmers prefer the crossbred cattle resulted from AI because its male offspring has higher price than that of local breed. However, 50% of the offspring are female and are used as replacement stock. This AI practice resulted bigger cattle that need more feed. In the scarce feed condition, this bigger cattle become skinny and in bad shape. This leads to bad reproductive performance such as high ‘service per conception’ (S/C, 'long calving interval' and 'low calf crop'. Moreover, it produces less milk and results in high mortality rate of the offspring. In good management condition, crossbred cattle shows good performance, but often ‘day open’ is longer, since weaning time is postponed. That is why long calving interval still exists eventhough the S/C is low. Local cattle are very adaptive, resistant to tropical diseases and have high reproductive rate, high quality of leather and good quality of carcass. In scarce feed condition, local cattle are skinny but still can show estrous and get pregnant. In bad condition, they produce very small offsprings that die because of lack of milk from the cow. The availability of feed supply both in quantity and quality is the key factor in AI practices to maintain good body condition of crossbred and to produce good quality of offspring.

  7. Carcass Management During Avian Influenza Outbreaks

    Science.gov (United States)

    This page on Avian Influenza (AI) describes carcass management during Avian Flu outbreaks, including who oversees carcass management, how they're managed, environmental concerns from carcass management, and disinfection. The page also describes what AI is.

  8. Supplementation of monensin and Optimase to beef cows consuming low-quality forage during late gestation and early lactation.

    Science.gov (United States)

    Linneen, S K; McGee, A L; Cole, J R; Jennings, J S; Stein, D R; Horn, G W; Lalman, D L

    2015-06-01

    Two experiments were designed to investigate the effects of feeding monensin and/or slow release urea with a fibrolytic feed enzyme (Optimase; Alltech, Inc., Nicholasville, KY) on performance, milk production, calf growth performance, and blood metabolites in beef cows. Spring-calving cows and heifers were used in a completely randomized design in Exp. 1 (N = 84; 534 ± 68 kg initial BW) and Exp. 2 (N = 107; 508 ± 72 kg initial BW). Exp. 1 supplements were formulated to meet cow protein requirements and fed daily and included 1) cottonseed meal with no monensin (control); or 2) monensin added to control to supply 200 mg per head per d (MON). In Exp. 2, experimental supplements included 1) cottonseed meal/wheat middlings (CS) fed at a rate to provide adequate DIP and CP according to , 2) the CS plus soybean hulls and 61 g per cow per d Optimase (OPT), 3) the CS plus monensin to supply 200 mg per cow per d (MON2), and 4) OPT plus MON2 (Combo). Cows were fed in last trimester through early lactation in Exp. 1 and during 2nd trimester in Exp. 2. Data were analyzed using the Mixed procedure in SAS with animal as the experimental unit. In Exp. 1, treatment did not affect cow BW or BCS change (P > 0.19). Calf birth BW was not affected by dam treatment (P = 0.24); however, calves from dams consuming MON weighed more (P Milk production did not significantly differ among treatments (P > 0.41). In Exp. 2, mean cow BW and BCS were similar (P > 0.35) among treatments on d 90. However, from d 0 to 54, cows assigned to the OPT supplement gained less BCS (P = 0.02) compared with cows assigned to the CS supplement. Cumulative BCS gain was greater (P calf performance during early lactation seems to be clearer. Replacing a portion of oilseed N in the supplement with Optimase may marginally reduce cow performance. Further research is needed to determine both the effects of monensin and the implications of combining monensin with Optimase on forage intake and cow performance at

  9. Animal Carcass Pricing Grid. Evidences from the Romanian Pigmeat Market

    Directory of Open Access Journals (Sweden)

    Savescu Roxana

    2015-07-01

    Full Text Available Until the introduction of SEUROP system, price negotiation between pig producers and slaughterhouses was based on two subjective criteria: animal weight and visual inspection of the quality of pigs. To ensure producers a fair payment, European Union created the possibility of binding the price on two objective factors: carcass weight and carcass composition. This paper describes the pricing mechanism developed by Romania in order to respond to European Union requirements for ensuring a fair payment to pig producers. It raises the attention on the difficulties encountered by the producers in understanding the way the commercial value of a pig carcass is calculated in case the selling price is negotiated on a flat rate basis or on a lean content basis (per kg of carcass weight or per kg of live weight.

  10. Consumer perceptions of beef healthiness

    DEFF Research Database (Denmark)

    Van Wezemael, Lynn; Verbeke, Wim; Dutra de Barcellos, Marcia

    2010-01-01

    of beef consumed. Focus group participants were not in favour of improving beef healthiness during processing, but rather focussed on appropriate consumption behaviour and preparation methods. CONCLUSIONS: The individual responsibility for health implies that consumers should be able to make correct......BACKGROUND: Consumer perception of the healthiness of beef is an important determinant of beef consumption. However, little is known about how consumers perceive the healthiness of beef. The aim of this study is to shed light on the associations between beef and health. METHODS: Eight focus group...... as well as negative effects of beef consumption on their health. Labelled, branded, fresh and lean beef were perceived as signalling healthful beef, in contrast with further processed and packaged beef. Consumers felt that their individual choices could make a difference with respect to the healthiness...

  11. Genetic relationships between temperament of calves at auction and carcass traits in Japanese Black cattle.

    Science.gov (United States)

    Takeda, Kazuya; Uchida, Hiroshi; Inoue, Keiichi

    2017-10-01

    Correlations of calves' temperament with carcass traits were estimated to clarify the genetic relationships between them in Japanese Black cattle. The temperament records for 3128 calves during auction at a calf market were scored on a scale of 1 (calm) to 5 (nervous) as temperament score (TS), and the TS were divided into two groups (TSG): TS 1 and 2 comprised TSG 1, and 3 to 5 constituted TSG 2. Carcass data were obtained from 33 552 fattened cattle. A threshold animal model was used for analyzing the underlying liability for TSG, whereas a linear one was used for TS and carcass traits. The heritability estimates for TS and TSG were 0.12 and 0.11, respectively. On the other hand, moderate to high heritability estimates were obtained for carcass traits (0.40 to 0.68). The temperament scores were negatively correlated with carcass weight, rib thickness and subcutaneous fat thickness (-0.13 to -0.59). In contrast, weak to moderate positive correlations were found between the temperament scores and rib eye area or yield estimate (0.16 to 0.45). The temperament scores and beef marbling score had no correlation. These results showed that it is possible to improve temperament and carcass traits simultaneously. © 2017 Japanese Society of Animal Science.

  12. Investigating the effects of using Nettle (Urtica dioica , Menta pulagum (Oreganum valgare and Zizaphora (Thymyus valgaris medicinal plants on performance, carcass quality, blood biochemical parameters and blood cells of broilers

    Directory of Open Access Journals (Sweden)

    A Heydari

    2010-11-01

    Full Text Available This experiment was conducted to evaluate the effects of using Nettle,Menta pulagum and ‌‌Zizaphora medicinal plants on performance, carcass quality, blood biochemical parameters and blood cells of broilers. The experiment was conducted in a completely randomized design with 288 broilers (Ross-308 in 8 treatments and 3 replicates (with 12 birds in each replicate from 1 to 42 days and included: 1 control group without using any medicinal plants, 2 1.5% of ‌‌Nettle, 3 1.5% of Menta pulagum, 4 1.5% of Zizaphora, 5 1.5% of Nettle and Menta pulagum, 6 1.5% of  Nettle and Zizaphora, 7 1.5% of Menta pulagum and ‌‌Zizaphora, 8 1.5% of Nettle,Menta pulagum and ‌‌Zizaphora. The results showed that using these medicinal plants and their mixtures had significant effects on performance, carcass traits and blood biochemical parameters of broilers (p

  13. Evaluation of the combined effect of the irradiation process and packaging in different atmospheres on microbiological and sensory quality of beef (Longissimus dorsi) fresh chilled and frozen

    International Nuclear Information System (INIS)

    Moreno, Maria Luz Garcia

    2001-01-01

    Meat, a nutritious food, allows the development of a wide variety of microorganisms which not only spoils it but offers risk to public health. Irradiation with medium doses can be efficiently use to control the presence of microorganisms in meat. Depending upon the dose, irradiation of meat can lead to formation of off-flavours, off odours and discoloration of meat packed with oxygen. These problems can probably be overcome using vacuum package or freezing temperatures. The aim of this research was to evaluate the effect of irradiation, vacuum packaging and temperature on the meat quality. Forty beef pieces (approx. 100g each) were packed under normal atmosphere, 40 were vacuum packed and 40 under N 2 atmosphere. Half of each group was kept overnight under refrigeration and half was frozen. Refrigerated samples were irradiated with 0, 1, 1.5 and 2 kGy. Frozen samples were irradiated with 0, 1, 2 and 3 kGy. Number of microorganisms was significantly reduced (p 3 CFU/g in control samples and remained the same during all study and was detected only in refrigerated irradiated samples. Lactic acid bacteria were less affected by irradiation. Bacterial spores were found in both control and irradiated samples in low numbers (1-67 spores/g). Salmonella sp. and Staphylococcus sp. were not detected. The best combination of treatments to extend the shelf-life of refrigerated meat was vacuum packaging and an irradiation dose of 2 kGy. Nitrogen did not improve the color of irradiated meat. Refrigerated irradiated aerobically packaged meat was darker and less red than control samples. Frozen irradiated aerobically packaged meat was less red and lightener. The effectiveness of food irradiation is based on good quality of raw product. (author)

  14. A SNP Harvester Analysis to Better Detect SNPs of CCDC158 Gene That Are Associated with Carcass Quality Traits in Hanwoo

    OpenAIRE

    Lee, Jea-Young; Lee, Jong-Hyeong; Yeo, Jung-Sou; Kim, Jong-Joo

    2013-01-01

    The purpose of this study was to investigate interaction effects of genes using a Harvester method. A sample of Korean cattle, Hanwoo (n = 476) was chosen from the National Livestock Research Institute of Korea that were sired by 50 Korean proven bulls. The steers were born between the spring of 1998 and the autumn of 2002 and reared under a progeny-testing program at the Daekwanryeong and Namwon branches of NLRI. The steers were slaughtered at approximately 24 months of age and carcass quali...

  15. Application of fecal near-infrared spectroscopy and nutritional balance software to monitor diet quality and body condition in beef cows grazing Arizona rangeland.

    Science.gov (United States)

    Tolleson, D R; Schafer, D W

    2014-01-01

    evaluation 2, differences in observed versus projected BCS were not different (P > 0.1) between breed types but these values ranged from 0.00 to 0.46 in Hereford and 0.00 to 0.67 in CGC. In evaluation 3, the range of differences between observed and projected BCS was 0.04 to 0.28. The greatest difference in projected versus observed BCS occurred during periods of lowest diet quality. Body condition was predicted accurately enough to be useful in monitoring the nutrition of range beef cows under the conditions of this study.

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