Relationship of body mass index with meat production and energy reserves in yearling bucks

Abstract

This study aimed to evaluate the relationship of body mass index (BMI) with meat traits, primal cuts of meat, and body energy reserves in yearling bucks. Live weight, heart girth, neck girth, paunch girth, wither height, rump height, and body length were measured on twenty-four bucks. Using these morphological traits, seven body mass indices were computed, all with the unit of g cm−2. Data were analyzed using the general linear model procedure of SAS software. Meat traits and primal cuts of meat were significantly (P < 0.001) correlated with all BMIs (r = 0.49–0.86) except for BMI5. Back fat thickness (BFT) had a strong relationship (r = 0.57–0.67, P < 0.001) with most of BMIs. The internal fat (IF) was moderately associated with BMI1, BMI2, and BMI3. The most important predictor variable for hot carcass weight was BMI7 (R2 =0.748, P < 0.0001). BMI1 was the most important predictor variable for rib-eye muscle area (R2 =0.542, P < 0.0001) and empty body weight (R2 = 0.719, P < 0.0001). BMI7 was the most important variable for the estimation of most primal cuts of meat (thin, ribs, and loin cut). One point of BMI6 increase corresponded to a 0.68 mm (P < 0.0001) increase in BFT. The combination of BMI2 and BMI3 was able to predict IF significantly. BMI can be employed as a phenotypic marker in bucks to determine meat productivity, primal cuts of meat, and body energy reserves.