Age, empty body weight and carcass composition at the same proportion of total carcass fat in Portuguese cattle breeds

Simões, J. A.; Mira, J.F.F

doi:10.1016/s0301-6226(01)00296-2

Cited by 11 publications

(17 citation statements)

References 8 publications

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“…Fleshiness of carcasses corresponds with the results reported by several researchers (Bozó et al, 2000;Parkkonen et al, 2000;Allen et al, 2001;Bohuslávek, 2002;Florek and Litwińczuk, 2002). However, the fleshiness of carcasses in this study was poorer than the average in other studies (Silva, 1996;Van de Werf et al, 1998;Simoes and Mira, 2002;Bjelka et al, 2002). No major differences in fatness were found between European countries and Turkey.…”

Section: Discussioncontrasting

confidence: 72%

“…The breed represented in the study was Portuguese large sized breed and about 80% of these carcasses fell into class 2 (U) of the EU carcass classification scheme EUROP (Silva, 1996). In another study realised in Portugal, Simoes and Mira (2002) found that the carcass weight for small and large breeds ranged from 112 kg to 350 kg and from 155 kg to 508 kg, respectively. Male ca�le slaughtered (n = 17 389) between January 1995 and April 1996 in the Netherlands had carcass weight of 343 kg, conformation and fatness scores (1-15) were 5.60 (-U) and 7.34 (+3), respectively (Van de Werf et al, 1998).…”

Section: Discussionmentioning

confidence: 93%

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A comparison of Holstein Friesian, Brown Swiss and Eastern Anatolian Red cattle slaughtered in Turkey for carcass conformation and fatness in SEUROP system

Önenç¹

2004

Czech J. Anim. Sci.

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ABSTRACT:The study was conducted to compare the carcass conformation and fatness of common slaughter ca�le breeds in Turkey. A total of 878 carcasses from pure Holstein Friesian (HF, n = 381), pure Brown Swiss (BS, n = 314) and pure and crosses of Eastern Anatolian Red (EAR, n = 183) males that had been slaughtered in a commercial aba�oir between 1 October 2000 and 1 October 2001 were evaluated. Carcass conformation and fatness classes were evaluated subjectively using photographic pa�erns according to the SEUROP classification system. According to the data of this study, HF and BS carcasses were heavier and had a be�er class in fleshiness than EAR. As carcass weight increased, the conformation and fatness class increased. The BS carcasses (-U) had more than one subclass higher fleshiness than HF (+R) carcasses. Conformation of EAR carcasses (-R) was lower than in HF and BS carcasses. However, the fatness scores of HF and EAR carcasses (9.38 = +3) were 0.25 unit higher than in BS (9.63 = -2). The carcass quality was be�er in HF and BS than in EAR.

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Section: Discussioncontrasting

confidence: 72%

Section: Discussionmentioning

confidence: 93%

A comparison of Holstein Friesian, Brown Swiss and Eastern Anatolian Red cattle slaughtered in Turkey for carcass conformation and fatness in SEUROP system

Önenç¹

2004

Czech J. Anim. Sci.

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“…Some studies concerning these two kinds of local autochthonous bovines found an influence of slaughter season, sex and animal age on the fatty acid composition (Brígido et al, 2004;Costa et al, 2006;da Silva, Lemos, Monteiro & Portugal, 1998;Prates, Quaresma, Bessa, Fontes, & Alfaia, 2006;Simõ es & Mendes, 2003;Simõ es & Mira, 2002;Simõ es, Mira, Lemos, & Mendes, 2005). However, this kind of information is usually not given when meat is purchased.…”

Section: Introductionmentioning

confidence: 99%

Raw bovine meat fatty acids profile as an origin discriminator

et al. 2008

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Consumers are very concerned in ''Protected Designation of Origin" (PDO) products, namely meat, since they associate these products to quality and healthy foods. Thus, it is necessary to implement analytical methodologies that could assure consumers about the products they purchase. Since this kind of meat is usually sold with no information concerning cattle sex, age and slaughter season, these characteristics were intentionally not taken into account. In this study, two Portugueses PDO bovine breeds (Mirandesa and Barrosã) and two production sub-systems (traditional and organic farming) were studied during a two-year period. Statistical analysis showed that production system and breed had a significant effect on the overall raw meat fatty acids (FA) content. Besides, the FA profiles could be used as an effective tool to differentiate the four groups studied allowing a 100% correct classification. The meat FA content was also correlated with the relative importance of the animal feeding stuff area.

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“…III). The proportions of muscle in the carcass of BA tended to be the lowest among breeds, also at the same proportion of total carcass fat, according to Simões and Mira [21].…”

Section: Resultsmentioning

confidence: 88%

“…Accordingly, within PAMAF (a National programme for the support of modernisation of agriculture and forestry), a project was organised to study the growth, carcass composition, distribution of tissues and meat quality of the native cattle breeds. Some of the findings on carcass composition were published previously by Simões and Mira [21].…”

Section: Introductionmentioning

confidence: 85%

Distribution of tissues in carcasses at the same proportion of total fat in Portuguese cattle breeds

Simões¹,

Mendes²

2003

Anim. Res.

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-A comparison was made of the distribution of bone, muscle, subcutaneous fat and intermuscular fat (g of tissue in the joint per kg of the respective tissue in the carcass) at the same proportion of total carcass fat for a total of 165 animals from three large (Alentejana (n = 24); Mirandesa (n = 24); Marinhoa (n = 24)), and four small, (Arouquesa (n = 24); Barrosã (n = 23); Maronesa (n = 24) and Mertolenga (n = 22)) Portuguese breeds, serially slaughtered at three different weights. The distribution of muscle was significantly different across breeds in a larger number of joints than either the distribution of bone, subcutaneous fat or intermuscular fat. However, the range of differences in each joint was narrower for muscle. So, amongst the first class joints (leg, sirloin, ribs and fore ribs), only the sirloin and the fore ribs, both with a range across breeds of only 7 g·kg -1 , were significantly different between breeds. On the contrary to subcutaneous fat, the proportions of intermuscular fat tend to decrease, particularly in the leg. As expected, the joints with homogeneous parameters were the most accurate for predicting the proportion of muscle (g·kg -1 ) in the carcass from the proportion of muscle (g·kg -1 ) in the joint. For the large breeds, the most accurate joints were the leg and the coast, with a residual s.d. of 13.91 g·kg -1 and 18.45 g·kg -1 , respectively; and for the small breeds the most accurate joints were the fore ribs and the leg, with a residual s.d. of 15.35 g·kg -1 and 17.11 g·kg -1 , respectively. The difference between the actual breed means and the means predicted using the overall equation for each of the most accurate joints were lower than ± 4 g·kg -1 for all breeds with the exception of the Barrosã with a value of -8 g·kg -1 . distribution / joints / carcasses / beef cattle Résumé -Répartition des tissus dans les carcasses de bovins de races autochtones portugaises. Une étude comparative a été menée sur la répartition des tissus osseux, musculaires, adipeux sous-cutané et adipeux intermusculaires (g de tissu dans le morceau par kg de tissu respectif dans la carcasse) pour une même proportion de gras total. Au total 165 animaux, comprenant des races de grande taille : Alentejana (n = 24), Mirandesa (n = 24), Marinhoa (n = 24), et des races de petite taille : 287 Anim. Res. 52 (2003) Arouquesa (n = 24), Barrosã (n = 23), Maronesa (n = 24) et Mertolenga (n = 23), ont été séquentiel-lement abattus à 3 poids différents. Le muscle était le tissu dont la répartition a été significativement différente entre les morceaux, mais où l'amplitude des différences entre races, pour chaque morceau, a été plus étroite. Parmi les morceaux de première catégorie, seuls l'aloyau et l'entrecôte, tous deux avec une amplitude de 7 g·kg -1 , ont été significativement différents entre les races. Comme attendu, les morceaux avec des paramètres de régression homogènes ont été les plus précis pour prédire la proportion de muscle (g·kg -1 ) dans la carcasse à partir de la proportion de muscle (...

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Age, empty body weight and carcass composition at the same proportion of total carcass fat in Portuguese cattle breeds

Cited by 11 publications

References 8 publications

A comparison of Holstein Friesian, Brown Swiss and Eastern Anatolian Red cattle slaughtered in Turkey for carcass conformation and fatness in SEUROP system

A comparison of Holstein Friesian, Brown Swiss and Eastern Anatolian Red cattle slaughtered in Turkey for carcass conformation and fatness in SEUROP system

Raw bovine meat fatty acids profile as an origin discriminator

Distribution of tissues in carcasses at the same proportion of total fat in Portuguese cattle breeds

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