Prediction of carcass composition by ultrasonic measurement and the effect of region and age on ultrasonic measurements

The relationship of ultrasound measurements taken from two different anatomical regions to carcass traits and chemical composition of the carcass in Karayaka lambs

“…Supporting the current results, various authors have noted high positive correlations of UFT with live weight (7,22,23,28), cold carcass weight, bone amount (10), and meat amount (2,10). The fact that UFT measured from both regions in this study had a high correlation with live weight, warm carcass weight, cold carcass weight, and bone and meat amounts means that UFT may be used for a primary estimation of carcass traits (4,9). It was also reported by Agamy et al that ULW values have a significant positive correlation with live weight (7); the same was reported for cold carcass weight by Ripol et al (10).…”

“…In male lambs, it was determined that the measurements of UST, UFT, ULD, ULW, and ULA at the 12-13T and 3-4L regions had similar values (P > 0.05). In some previous studies, ultrasound measurements from these two regions were found to be statistically insignificant (4,8,10). In this study, the UFT values from both regions were lower than those found by Sen et al (19) in male Karayaka lambs of a similar age and weight; however, the ULA and ULD values were higher than in other study results (5,6,19).…”

“…After weighing, the sections were separated into dissectible meat, bone, and fat and were weighed separately. The procedure described by Akdag et al (4) was utilized to determine the meat, bone, and fat weights in the total carcass. TCA = [(Cold Carcass Weight × AC i ) / Back Weight], where TCA is the total amount of meat, bone, or fat in the carcass and AC i is the amount of cut section tissue (meat, bone, or fat) (4,14).…”

“…Breeders have not only had to increase meat yield but also produce lowfat meat to meet consumer demand. Previously, breeding studies to estimate meat yield and carcass composition had been based on subjective methods, like carcass grading with conformation information after slaughtering (4). However, in order to supply the increasing demands of both consumers and breeders, the use of quicker, more efficient, and objective methods (real-time ultrasound) is becoming more common (4,5).…”

“…Previously, breeding studies to estimate meat yield and carcass composition had been based on subjective methods, like carcass grading with conformation information after slaughtering (4). However, in order to supply the increasing demands of both consumers and breeders, the use of quicker, more efficient, and objective methods (real-time ultrasound) is becoming more common (4,5). Nowadays, realtime ultrasound technology is widely used in breeding programs aimed at meat quality; it is a technology that is increasingly used to define meat quality and to obtain estimation parameters (3).…”