2 edition of Loin eye area as an indication of carcass merit in lambs. found in the catalog.
Loin eye area as an indication of carcass merit in lambs.
Donald Lee Ament
Written in English
|Other titles||Carcass merit in lambs.|
|The Physical Object|
|Pagination||v, 41 leaves,|
|Number of Pages||41|
systematic biases. Use of standard ribbed carcass measurements (equation 3) produced almost identical results to the combined technology of OP and EMS (equation 4). These two equations reduced biases by including both a measure of fatness (backfat depth) and a measure of muscle mass (loin eye area or TOBEC PEAK value). Ultrasound is a modern tool that can be utilized as non-destructive means for carcass evaluation and meat processing. It may also serve the purpose of value and quality-based marketing of live animals as well as the carcass and meat products at global level.
specifications of the grid and discounts lambs outside of the desired parameters. The lower premiums for a Y3 compared to a Y2, and the discounts for Y4 and Y5 on a 63lb lamb is the $/lb hot carcass weight variation in value of the carcass due to added trimming. Accompanying % of the Niman lambs will be a . yield, and loin eye area. female (York x Landrace) and a Duroc sire delivers parent to progeny. Heterosis must be maximized Genesus Duroc is known for its superior carcass and meat eating quality traits. Commercial animals sired by Genesus Duroc boars have dominated in independent studies of carcass and meat quality.
Carcass data obtained at the end of the summer grazing period after a yearlong finishing period followed a similar pattern as the data obtained after the winter grazing season (Table ).As expected, greater carcass weight, marbling scores, ribeye area, and KPH were observed as an effect of increased maturity (18–19 months of age). Even greater carcass weight, ribeye area, and marbling. Values of most carcass measurements were not affected by treatment except a significant increase in chest depth in all supplemented lambs compared to control. Regarding to eye muscle area, as an indicator of tissue growth, there was a tendency of increase in the carcass of PRO and SYN lambs as compared to those of PRE and CON-lambs.
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Improving Carcass Merit with Ultrasound Scanning by 3Kelly Vorac Cole Jefferson, Maryland The aim of this article is to educate sheep and goat producers about the value of using ultrasound when selecting breeding stock.
Research shows that the heritability of loin eye is very high at 50%. However, the data set collected from Suffolk ram lambs. Start studying Meat Carcass Evaluation Terminology. Learn vocabulary, terms, and more with flashcards, games, and other study tools.
indication of physiological maturity in lambs. Brisket. anatomical area of beef located ventral to the chuck, dorsal to the foreshank, and anterior to the plate Loin Eye Area. rib eye area in beef. Carcass weight per day of age, loin-eye area, fat thickness at the 12th rib, percentage of closely trimmed retail cuts, and leg-loin index all are used in measuring carcass merit in progeny groups.
Sire progeny group summaries can be compiled from progeny data. Ultrasound technology can be used to estimate fat thickness and loin eye area. Measurement of carcass cutability categorized into numerical categories with 1 being the leanest and 5 being the fattest.
Yield grade and cutability are based on the same four carcass traits (hot carcass weight, rib-eye area, fat thickness, and estimated percent of kidney, pelvic, and heart fat). For each inch2 increase in loin muscle area above the base area for the lamb’s weight class, lambs are given 1 point.
For each inch increase in body wall thickness abovelambs are deducted 2 points. Conversely, each inch decrease in body wall thickness is rewarded with 2 points.
Chicory-fed lambs had a heavier carcass weight and greater loin intramuscular fat percentage compared to pasture-fed lambs (P eye muscle area and fat depth over the loin (P. (1) relative proportion of parts (conformation) (2) area of loin eye (3) fat thickness and (4) kidney and pelvic fat, and on quality based on (1) firmness of lean and fat (2) color of lean and fat (3) marbling and (4) color and porosity of bone.
every indication is that it tends to group carcasses of similar character. Figure 3. Measuring the ribeye area. Although ribeye area is not a yield grade factor, ribeye size is important in evaluating the carcass merit of a lamb. Ribeye area is measured at the 12th rib by using a plastic grid (Figure 3) or by tracing the eye on acetate paper and then using a grid or a compensating polar planimeter to determine the area.
The area of the rib eye muscle at the 12th rib of the carcass. However, a rib eye measurement requires the carcass to be ribbed that promotes drying and shrinkage of the meat. The leg score that evaluates muscling in the leg and the width and fullness over the rack and loin.
Leg score grades are prime, choice, and good. Carcass Carcass weight Fat depth Quality grade Loin eye area Some measure of percent retail product Lactation (Dairy Flocks) Daily milk production Length of lactation period Fat and protein composition of milk Source: Sheep Production Handbook, Ameri-can Sheep Industry Assoc., Inc., ed., vol a producer may end up culling a thin.
For the second year in a row, ram buyers were giv- en an index number on each ram that estimates the potential carcass merit of the lambs they sire. The index uses loin eye area, fat thickness and ram weight. All rams were ultrasounded prior to the sale to determine this index.
The index is calculated using a base value of for comparisons. Lambs fed the diet containing Mcal/kg DM showed higher final live and carcass weight, loin eye area, percentage of internal fat, muscularity index, compactness of the carcass index.
Lambs finished on the treatment diets had similar carcass merit although the lambs finished on the SH-DDGS diet tended (P = ) to have more subcutaneous back fat and numerically smaller loin eye area (P = ) when compared to lambs finished on the Corn-DDGS diet.
Body wall thickness was similar between treatment groups of carcasses. Berg et al. () reported that warm carcass weight, loin eye area, and body wall thickness, when com- bined with external fat depth (12th/13th rib interface), predicted percent BCTRC better than any other measures they tested with the exception of an optical grading probe measurement of a chilled carcass.
leg length, carcass leg width, live cannon bone circum-ference nd length, actual cannon bone oirowfsrenoe and length, and actual cannon bone widths. These measurements were studied for their relationship to loin-eye area. In all oases leg area was more closely re1ted to the measurements than was loin-eye er8a.
Carcass lee width. Carcass lamb weigh-in and tagging will be on the July weigh-in from - a.m., the same date and time that the market lambs are tagged. Carcass lambs will come to the fairgrounds for the final weigh-in preceding harvesting 2 weeks prior to the fair (inSeptember 27th) at p.m.
In the table 2, the number of lambs within each weight group are presented along with price received, discounts, gross receipt, yield grade, loin-eye area, and back fat. The majority of lambs (64%) were 65 lb or greater hot carcass weight category. Even with discounts, the heaviest hot carcass weight lambs received the greatest gross return per.
Lambing and weaning rate should be expressed as a percentage, e.g., lambs born from ewes has a lambing rate of %. (See the sample form on page 11 for an example). ROWS 4 & 5 If lambs are marketed in a grid- or value-based pricing system, the average loin eye area and back fat thickness can be placed in rows 4 and 5.
ROWS 6&7. As the byproduct of finger millet, millet straw is a new forage resource of ruminants. The effect of the combined utilization of millet straw with corn straw on fattening lamb production is seldom reported.
The purpose of this study was to investigate the effect of different proportions of millet straw instead of corn straw on the growth performance, blood metabolites, immune response, meat. Interrelationships between carcass measurements were studied in 83 purebred Clun Forest lambs slaughtered at approximately 80 lb.
live-weight and ranging in carcass weight from 29 to 42 lb. Individual carcass measurements did not have a worthwhile predictive value; apart from loin (C) and rib (J) fat depths none of 12 external or internal.
Of the 1, carcasses evaluated, all but one was graded choice, and the one exception was graded good. There were differences in carcass merit, however, depending on the ram group. As anticipated, the muscle-sired lambs had higher dressing percentages than either the growth or industry sired lambs .Lambs will be placed in drylot in early September and fed a high-concentrate diet until reaching a market weight of approximately pounds.
Backfat thickness and loin eye area will be evaluated ultrasonically and carcass measurements will be obtained at slaughter. Loin chops from each carcass will be frozen for analysis of tenderness and flavor.Calculations for carcass merit will include loin eye measurement, back fat, KPH fat percentage, leg score, quality grade and percent retail cuts.
Formulaic equations using the above data will determine carc ass placings. Points will be awarded/removed for the various criteria as it applies to the desirable carcass merits.