Predicting meat yields and commercial meat cuts from carcasses of young bulls of Spanish breeds by the SEUROP method and an image analysis system

Oliver, A. W.; Mendizábal, J. A.; Ripoll, G.; Albertı́, P.; Purroy, A.

doi:10.1016/j.meatsci.2009.10.022

Cited by 22 publications

(13 citation statements)

References 21 publications

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“…Oliver, Mendizabal, Ripoll, Albertí, and Purroy (2010), for example, used 2D still digital photographs and image analysis software to predict the weight of meat in four categories for 91 young bulls in Spain, and showed that image analysis accounted for more variation in cut weight than hot carcass weight alone, or combined with visual conformation scores that were assigned by two classifiers (Table 8). The young bull carcasses in the experiment of Oliver et al (2010) were very lean (FAT% of 9.2%) and the prediction equations were for saleable meat weight rather than the more informative SMY%. The comparison between image analysis and [S]EUROP conformation without fat class may be problematic if applied to other types of cattle where the FAT% is much higher.…”

Section: Further Development Of Viamentioning

confidence: 99%

“…The comparison between image analysis and [S]EUROP conformation without fat class may be problematic if applied to other types of cattle where the FAT% is much higher. Unfortunately, Oliver et al (2010) did not apply their image analysis techniques to predict FAT%. However, in a pilot trial involving 29 cross-bred steer and heifer carcasses under abattoir conditions, the area of fat on the carcass explained between 1 and 2% of the variation in total fat weight in the half carcass (Prieto et al, 2009).…”

Section: Further Development Of Viamentioning

confidence: 99%

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A review of the development and use of video image analysis (VIA) for beef carcass evaluation as an alternative to the current EUROP system and other subjective systems

et al. 2012

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Section: Further Development Of Viamentioning

confidence: 99%

Section: Further Development Of Viamentioning

confidence: 99%

A review of the development and use of video image analysis (VIA) for beef carcass evaluation as an alternative to the current EUROP system and other subjective systems

et al. 2012

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“…The system was set up to take into account carcass quality factors in addition to carcass weight. The conformation and fat cover scores are furnished by slaughterhouse personnel who have been suitably trained in the grading of beef carcasses with the aid of the photographic patterns employed in the SEUROP system (Oliver et al, 2010). Eriksson et al (2003) estimated genetic parameters for these traits by a linear animal model in beef breeds Charolais, Hereford and Simmental in Sweden.…”

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confidence: 99%

Linear and linear-threshold model for genetic parameters for SEUROP carcass traits in Czech beef cattle

Veselá¹,

Vostrý²,

Šafus³

2011

CZECH J ANIM SCI

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The objective of this study was to estimate genetic parameters for the results of classifying of carcass traits by the SEUROP method in beef cattle in the Czech Republic using linear and linear-threshold models. Genetic parameters were calculated and evaluated in a set of 4276 animals of eleven beef breeds and crosses with dairy and dual-purpose breeds (Aberdeen Angus – 1376, Hereford – 994, Simmental – 651, Charolais – 524, Piemontese – 185, Galloway – 162, Blonde d’Aquitaine – 147, Limousine – 106, Highland – 53, Gasconne – 44, Belgian Blue – 34) in 2005–2008. Aberdeen Angus, Hereford, Charolais and beef Simmental were the most numerous breeds. Fixed effect of a classifier, fixed regression on age at slaughter by means of Legendre polynomial of the second degree separately for the each breed and sex and fixed regression on heterosis coefficient were included in a model equation. Genetic parameters were estimated by a multi-trait animal model using a linear model and a linear-threshold model in which carcass weight (CW) was considered as the linear trait and carcass conformation (CC) and carcass fatness (CF) grading as threshold traits. The heritability coefficient for CW differed only moderately according to the method of the genetic parameter estimation (0.295 in linear model and 0.306 in linear-threshold model). The heritability coefficient for CC was 0.187 in linear model and 0.237 in linear-threshold model. The heritability coefficient for CF grading was 0.089 in linear model and 0.146 in linear-threshold model. Genetic correlation between CW and CC was high (0.823 in linear model and 0.959 in linear-threshold model), the correlation between CW and CF was intermediate (0.332 and 0.328, respectively) and it was low between CF and CC (0.071 and 0.053). If CW was included in the model equation as fixed regression using Legendre polynomial, lower heritability coefficients for CC (0.077 and 0.078) and CF (0.086 and 0.123) were calculated and the correlation between CC and CF was negative (–0.430 and –0.429).

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“…Carcass percentage of male Bali cattle fed with fermented cacao shell was relatively high 52.76%, it did not differ from previous studies reported by Wiyatna (2007) 54. 0% and Pane (1990) et al, 2002) and Spanish breed with MBR of 4.1:1 (Oliver et al, 2010). The result of statistical analysis showed that there was not any different on the back fat thickness of Bali cattle fed with ration containing different fermented cacao shell.…”

Section: Carcass Quality Of Male Bali Cattlementioning

confidence: 90%

Carcass Quality, Marbling and Cholesterol Content of Male Bali Cattle Fed Fermented Cocoa Shell

Suryanto

Bulkaini

Ashari

et al. 2014

J. Indonesian Trop. Anim. Agric.

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ABSTRAKPenelitian ini bertujuan untuk mengetahui kualitas karkas, persentase komponen non karkas, marbling dan kandungan kolesterol daging sapi Bali jantan yang diberi pakan berbasis kulit buah kakao (KBK) fermentasi. Materi yang digunakan dalam penelitian ini adalah 9 ekor sapi Bali jantan berumur 1,5-2 tahun dan berat 165-175 kg. Sapi Bali dibagi secara acak ke dalam 3 kelompok perlakuan pakan. Kelompok P0 diberi pakan mengandung 30% KBK yang difermentasi tanpa tambahan inokulum dan 70% jerami jagung, kelompok P1 diberi pakan mengandung 30% KBK yang difermentasi dengan cairan rumen dan 70% jerami jagung dan kelompok P2 diberi pakan mengandung 30% KBK yang difermentasi dengan Bioplus dan 70% jerami jagung. Semua sapi diberi pakan konsentrat komersial sebesar 1% dari bobot badan. Sapi dipotong pada akhir perlakuan pakan dan dianalisis kualitas karkas dan daging serta komponen non karkasnya. Rancangan penelitian yang digunakan adalah rancangan acak lengkap pola searah. Hasil penelitian menunjukkan bahwa persentase karkas, tebal lemak punggung, rib eye area dan indek perdagingan sapi Bali berturut-turut adalah sebagai berikut kelompok PO 53,33%, 3,08 mm, 59,65 cm 2 , 0,79%; kelompok P1 52,64%, 5,31 mm, 58,52 cm, 0,82% dan kelompok P2 52,32%, 5,7 mm, 57,75 cm, 0,79%. Adapun marbling dan kadar kolesterol sapi Bali berturut-turut adalah sebagai berikut kelompok PO 2,65% dan 71,25 mg/100g; kelompok P1 2,12% dan 48,75 mg/100g dan kelompok P2 2,63% dan 74,50 mg/100g. Kesimpulan yang dapat ditarik adalah bahwa kulit buah kakao yang difermentasi dapat diberikan pada sapi Bali tanpa mempengaruhi kualitas karkas, non karkas, dan marbling serta kandungan kolesterol daging sapi Bali Jantan, sedangkan kualitas karkas yang terbaik didapatkan pada sapi Bali yang diberi pakan kulit buah kakao yang difermentasi tanpa tambahan inokulum dari luar. Kata kunci: kakao fermentasi, karkas, marbling, kolesterol, sapi Bali ABSTRACTThe experiment was conducted to evaluate the effect of fermented cacao shell on the carcass quality, percentage of non carcass components, marbling and cholesterol content of Bali cattle. Nine Bali cattle of 1.5-2 year old and 165-175 kg weight were grouped into three feeding trials. The first group P0 was fed ration containing 30% cacao shell fermented with its own microorganism and 70% corn straw, the second group P1 was fed ration containing 30% cacao shell fermented with ruminal fluid and 70% corn straw, and the third group P2 was fed ration containing 30% cacao shell fermented with Bioplus and 70% corn straw. All cattle were also given commercial concentrate amounting to 1% of their bodyweight. The cattle were slaughtered at the end of feeding trial and their carcasses, meat and non carcass components were analysed. Experimental design used was completely randomized design. The results showed that carcass percentage, back fat thickness, rib eye area and meat index of Bali cattle Carcass of Bali Cattle Fed with Fermented Cocoa Shell (E. Suryanto et al.) 249 were as follows group PO 53.33%, 3.08 mm, 59.65 c...

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Predicting meat yields and commercial meat cuts from carcasses of young bulls of Spanish breeds by the SEUROP method and an image analysis system

Cited by 22 publications

References 21 publications

A review of the development and use of video image analysis (VIA) for beef carcass evaluation as an alternative to the current EUROP system and other subjective systems

A review of the development and use of video image analysis (VIA) for beef carcass evaluation as an alternative to the current EUROP system and other subjective systems

Linear and linear-threshold model for genetic parameters for SEUROP carcass traits in Czech beef cattle

Carcass Quality, Marbling and Cholesterol Content of Male Bali Cattle Fed Fermented Cocoa Shell

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