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Comparison of methods to evaluate the chemical composition of carcass from beef cattle

Published online by Cambridge University Press:  03 October 2017

M. Al-Jammas ,
J. Agabriel ,
J. Vernet  and
I. Ortigues-Marty
M. Al-Jammas
Affiliation:
INRA, UMR1213 Herbivores, F-63122, Saint-Genès-Champanelle, France Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, F-63000, Clermont-Ferrand, France
J. Agabriel
Affiliation:
INRA, UMR1213 Herbivores, F-63122, Saint-Genès-Champanelle, France Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, F-63000, Clermont-Ferrand, France
J. Vernet
Affiliation:
INRA, UMR1213 Herbivores, F-63122, Saint-Genès-Champanelle, France Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, F-63000, Clermont-Ferrand, France
I. Ortigues-Marty*
Affiliation:
INRA, UMR1213 Herbivores, F-63122, Saint-Genès-Champanelle, France Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, F-63000, Clermont-Ferrand, France
*
†E-mail: [email protected]
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Abstract

In cattle, the chemical composition of the carcass is usually evaluated from one of three reference methods (rib dissection, specific gravity or a combination of easily obtained measures) or is estimated from proxy traits (USDA yield grade (YG), subcutaneous fat thickness (SFT)). Objectives were to evaluate if the relationships between the chemical composition of the carcass and each of the proxy traits (YG, SFT) differed depending on the reference method. The study was conducted by meta-analysis from published results using 25 publications that reported carcass composition and proxy traits (53%, 31% and 16% of the data were based on rib dissection, specific gravity and combination of easily obtained measures, respectively). Results showed that the amounts of carcass fat or protein that can be predicted from a given proxy trait (YG or SFT) differ significantly with the reference method used to determine carcass fat or protein.

Keywords

beefbody compositioncarcass fatcarcass proteinmeta analysis
Type
Full Paper
Information
Advances in Animal Biosciences , Volume 8 , Supplement s1: Improving the quality and sustainability of beef production , October 2017 , pp. s22 - s27
Copyright
© The Animal Consortium 2017 

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