Dressing percentage and its relationship with some components of the fifth quarter in Portuguese cattle breeds

Simões, J. A.; Mira, J.F.F; Lemos, J. P. C.; Mendes, I. A.

doi:10.1016/j.livprodsci.2005.01.016

Cited by 15 publications

(21 citation statements)

References 7 publications

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“…However, the breed differences for cod fat, which represented about 0.3% of the carcass, are certainly insufficient to explain the variations in dressing percentage. The lower dressing percentage could also be related with SW, which is in agreement with the results of Jones et al (1985) and Simões et al (2005). Those authors reported that the alimentary tract and the hide account for 74% of the variation in dressing percentage.…”

Section: Carcass Traitssupporting

confidence: 88%

“…Carcasses from Alentejana bulls had higher dressing percentage than those from Barrosã bulls (P b 0.05). Usually, dressing percentage is related to finishing degree, amount of visceral fat and gut fill (Simões, Mira, Lemos, & Mendes, 2005). Jones, Rompala, and Jeremiah (1985) suggested that visceral fat could partially account for the differences in dressing percentage.…”

Section: Carcass Traitsmentioning

confidence: 99%

See 1 more Smart Citation

Carcass fat partitioning and meat quality of Alentejana and Barrosã young bulls fed high or low maize silage diets

Costa¹,

Costa²,

Bessa³

et al. 2013

Meat Science

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Section: Carcass Traitssupporting

confidence: 88%

Section: Carcass Traitsmentioning

confidence: 99%

Carcass fat partitioning and meat quality of Alentejana and Barrosã young bulls fed high or low maize silage diets

Costa¹,

Costa²,

Bessa³

et al. 2013

Meat Science

View full text Add to dashboard Cite

“…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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“…The higher dressing percentage of the LIM breed was also observed by Chambaz et al (2003) and Sañudo et al (2004). However, there was no difference in dressing percentage of SIMcompared with the local cattle breeds, which may be due to its higher fifth quartervalues (Simões et al, 2005).…”

Section: Effect Of Breed On Carcass Characteristicsmentioning

confidence: 77%

Effect of cattle breed on finishing performance, carcass characteristics and economic benefits under typical beef production system in China

Xie

Meng

Ren

et al. 2012

Italian Journal of Animal Science

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This study compared the finishing performance carcass characteristics and economic benefits of two imported (Limousin and Simmental) and three local (Luxi, Jinnan and Qinchuan) cattle breeds slaughtered at 18.5 months of age under thetypical Chinese beef production system. All cattle (n=71) were reared under the same production system and fed the same finishing diet for 105 days. Eight bulls from each breed were randomly selected for slaughtering. Compared with the three local breeds, the two imported breeds had higher average daily gain, dry matter intake and gain efficiency. Regarding carcass characteristics, the two imported breeds had higher carcass weight, bone weight, net meat weight, and ribeye area (P<0.001). However, the local breeds had higher (P<0.01) marbling scores than the imported breeds. The imported breeds showed higher economic benefits (P<0.001) than the local breeds. In conclusion, the imported cattle breeds had better growth performance, carcass traits and economic benefits compared with the local cattle breeds at 18.5 months old under the typical Chinese feeding conditions whereas, in this study, the local breeds may have some advantage in terms of meat quality

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Dressing percentage and its relationship with some components of the fifth quarter in Portuguese cattle breeds

Cited by 15 publications

References 7 publications

Carcass fat partitioning and meat quality of Alentejana and Barrosã young bulls fed high or low maize silage diets

Carcass fat partitioning and meat quality of Alentejana and Barrosã young bulls fed high or low maize silage diets

Raw bovine meat fatty acids profile as an origin discriminator

Effect of cattle breed on finishing performance, carcass characteristics and economic benefits under typical beef production system in China

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