Application of X-ray Computer Tomography (CT) in Cattle Production

G Holló,E Szűcs,I Repa,J Tőzsér,I Holló

doi:10.5713/ajas.2007.1901

Abstract

The aim of this series of experiments was to examine the opportunity for application of X-ray computer tomography (CT) in cattle production. Firstly, tissue composition of M. longissimus dorsi (LD) cuts between the 11-13 th ribs (in Exp 1. between the 9-11 th ribs), was determined by CT and correlated with tissue composition of intact half carcasses prior to dissection and tissue separation. Altogether, 207 animals of different breeds and genders were used in the study. In Exp. 2 and 3, samples were taken from LD cuts, dissected and chemical composition of muscle homogenates was analysed by conventional procedures. Correlation coefficients were calculated among slaughter records, tissues in whole carcasses and tissue composition of rib samples. Results indicated that tissue composition of rib samples determined by CT closely correlated with tissue composition results by dissection of whole carcasses. The findings revealed that figures obtained by CT correlate well with the dissection results of entire carcasses (meat, bone, fat). Close three- way coefficients of correlation (r = 0.80-0.97) were calculated among rib eye area, volume of cut, pixel-sum of adipose tissue determined by CT and intramuscular fat or adipose tissue in entire carcasses. Estimation of tissue composition of carcasses using equations including only CT-data as independent variables proved to be less reliable in prediction of lean meat and bone in carcass (R 2 = 0.51-0.86) than for fat (R 2 = 0.83-0.89). However, when cold half carcass weight was also included in the equation, the coefficient of determination exceeded R 2 = 0.90. In Exp. 3 tissue composition of rib samples by CT were compared to the results of EUROP carcass

Highlights

Similar to other farm animals one of the main objectives of cattle production is to improve beef production traits
At the present time increasing emphasis is laid on selection of meat production traits, carcass value, carcass composition and beef quality due to change of consumer expectations as it is the case in other beef producing animal species
In Exp. 3 the Hungarian Grey (HG) (N = 20) and Hungarian Holstein (HH) (N = 20) growing-finishing bulls were fed either extensively on grass silage based diets and concentrates with linseed meal supplementation in the last month of fattening or intensively on concentrates based diets with maize silage supplementation according to a 2×2 experimental design

Summary

Introduction

Similar to other farm animals one of the main objectives of cattle production is to improve beef production traits. At the present time increasing emphasis is laid on selection of meat production traits, carcass value, carcass composition and beef quality due to change of consumer expectations as it is the case in other beef producing animal species. The slaughter value of cattle means the main quantitative and qualitative parameters of carcass, from which lean and fat proportions, lean and bone ratio and saleable meat yield are the most important ones. The carcass composition can be measured accurately by full carcass dissection, but this is time consuming, destructive and expensive process and cannot be included in the commercial slaughter line. Animal breeders and scientists have had a strong.

Objectives

Methods

Results