Abstract
The objective of this study was to estimate tissue composition of the carcass from physical composition of commercial cuts of F1 crossbred goats (Boer with females of non-defined racial standard) finished on native pasture with four levels of supplementation with concentrate (0.0; 0.5; 1.0 and 1.5% of BW in dry matter). It was used 24 non-castrated animals at initial body weight of 15.52 kg and at 120 days of age. The carcass was sectioned in the half, and from the lefthalf carcass, the following cuts were detached: leg, loin, ribs, shoulder and neck, which were dissected in muscle, bone and fat. Carcass weight and yield were predicted from the weight and yield of tissues in the commercial cuts by regression analysis. All the cuts can be used to predict muscle and fat weight in the carcass. For the muscle, the relationship was linear and positive in the cuts leg, ribs, shoulder and neck, and cubic in the loin; for all the cuts, fat kept a linear relationship with the carcass. Muscle and fat yield of all the commercial cuts showed a positive linear relationship with carcass yield, except for rib fat, for which a cubic relationship was found. Considering all the results obtained and using the relationship with the highest determination coefficient, the ribs were the cut that provided the best estimate of the carcass muscle and fat yields of F1 crossbred goats (Boer with females of non-defined racial standard) finished on native pasture.
Highlights
Tissue composition is the major factor in determining carcass quality due to its effects on the commercial value of meat cuts inasmuch as the selection of meat cut by the consumer depends on its anatomical site and its proportion of tissues
The objective of this study was to estimate tissue composition of the carcass from physical composition of commercial cuts of F1 crossbred goats (Boer with females of non-defined racial standard) finished on native pasture with four levels of supplementation with concentrate (0.0; 0.5; 1.0 and 1.5% of body weight (BW) in dry matter)
The objective of the present study is to predict the tissue composition of the carcass based on the physical composition of commercial cuts of F1 (Boer with females of non defined racial standard) animals finished on native pasture with four levels of supplementation
Summary
Tissue composition is the major factor in determining carcass quality due to its effects on the commercial value of meat cuts inasmuch as the selection of meat cut by the consumer depends on its anatomical site and its proportion of tissues. Assessment of carcass composition is performed by the total or partial carcass dissection, with the separation of the tissue components (muscle, bone and fat) resulting, according to Osório & Osório (2005), in an expensive and lengthy procedure. Faster and less expensive methods are used to estimate the carcass composition, from the muscle and fat, such as biometric measurements, body mass index, body condition scoring, loin area, among others (Cezar & Sousa, 2007). Its correlations to other measurements including carcass tissues, allow predictions that may avoid the use of expensive processes of carcass dissection. Despite the difficulties faced in carcass dissection, this is still the most appropriate procedure to determine carcass tissue components
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