Prediction of carcass composition based on specific carcass cuts in Simmental bulls

Szerzők

  • Silvester Žgur University of Ljubljana, Biotechnical Faculty, Zootechnical Department, Groblje 3, Sl-1230 Domžale, Slovenia
  • Nežika Petrič University of Ljubljana, Biotechnical Faculty, Zootechnical Department, Groblje 3, Sl-1230 Domžale, Slovenia
  • Marko Čepon University of Ljubljana, Biotechnical Faculty, Zootechnical Department, Groblje 3, Sl-1230 Domžale, Slovenia

Kulcsszavak:

beef, carcass, prediction, tissue weight, tissue proportion

Absztrakt

Carcass data from 872 Simmental bulls were analysed to estimate the possibilities for prediction of muscle, fat and bone weight as well as percentage in the carcasses from measurement of specific cuts. The right carcass side was first cut into chuck, shoulder, front shank, rib roast, back, loin, tenderloin, brisket, rib, flank, leg and hind shank. Each specific cut was further separated into muscle, fat, bone and tendon. Data were analysed by multiple stepwise regression procedure. As independent variables dissected carcass side weight, weight and the percentage of specific cut and weight and the percentage of different tissues in a specific cut and their quadratic terms were included. The highest coefficient of determination was obtained from leg (for muscle, fat and bone weight 0.9678, 0.839, 0.7972 and for muscle, fat and bone percentage 0.7821, 0.7993, 0.5857). The carcass weight had no effect on average bias, whereas muscle percentage was underestimated in very lean carcasses and overestimated in very fatty one and vice versa for the predicted fat percentage.

Információk a szerzőről

  • Silvester Žgur, University of Ljubljana, Biotechnical Faculty, Zootechnical Department, Groblje 3, Sl-1230 Domžale, Slovenia

    levelezőszerző
    silvo.zgur@bfro.uni-lj.si

Hivatkozások

Augustini, C. Temisan, V., Lüdden, L. (1987). Schlachtwert: Grundbegriffe und Erfassung. In: Rindfleisch, Schlachtkörperwert und Fleischqualität. Institut für Fleischerzeugung und Vermarktung, Bundesanstalt für Fleischforschung, Kulmbach. 28–54.

Fan, L. Q., Wilton, J. W., Usborne, W. R., McMillan, I. (1992). Prediction of lean content in the carcasses of beef cattle. II. From measurements of specific cuts. Can. J. Anim. Sci., 72(3), 517–524. https://doi.org/10.4141/cjas92-064

SAS (1989). SAS/ STAT User's, Version 6. Cary, NC, USA, SAS Institute Inc.

Temisan, V. (1987). Abschätzung der grobgeweblichen Schlachtkörperzusammen- setzung beim Rind. In: Rindfleich, Schlachtkörperwert und Fleischqualität. Institut für Fleischerzeugung und Vermarktung, Bundesanstalt für Fleischforschung, Kulmbach. 118–151.

Letöltések

Megjelent

2006-07-15

Folyóirat szám

Évf. 10 szám 2 (2006): Acta Agraria Kaposváriensis

Rovat

Poster Section

License

Copyright (c) 2006 Silvester Žgur, Nežika Petrič, Marko Čepon

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Hogyan kell idézni

Žgur, S., Petrič, N., & Čepon, M. (2006). Prediction of carcass composition based on specific carcass cuts in Simmental bulls. Acta Agraria Kaposváriensis, 10(2), 301-307. https://journal.uni-mate.hu/index.php/aak/article/view/1810

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