Carcass Bone Research Articles

Genome wide association studies for carcass traits measured by video image analysis in crossbred lambs

This is the first UK genome wide association study investigating potential links between Video Image Analysis (VIA) carcass traits and molecular polymorphisms in crossbred sheep. Phenotypic and genotypic data were collected from two crossbred lamb populations: Texel x Scotch Mule (TxSM, n = 2330) and Texel x Lleyn (TxL, n = 3816). Traits measured included live weights at birth, eight weeks and weaning (∼15 weeks). VIA-predicted traits included total weights and weights of fat, muscle and bone in the whole carcass and primal (hind leg, saddle, shoulder) regions. Within-breed heritabilities estimated for the VIA traits ranged from 0.01 to 0.70, indicating potential for inclusion of some traits in breeding programmes. The two crossbred populations differed in SNPs associated with different traits. Two SNPs on chromosomes two (s74618.1) and eight (s68536.1), respectively, reached genome-wise significance for TxSM, explaining <1% of trait variance, for whole carcass fat and muscle weights, hind leg and saddle fat weights and shoulder bone weights. For TxL, four SNPs reached genome-wise significance, on chromosome two for hind leg muscle weight (OAR2_117,959,202 and OAR2_11804335), on chromosome 10 for whole carcass bone weight (OAR19_8,995,957.1), and on chromosome 19 for weaning weight (s40847.1), each explaining <1% of trait genetic variation. Differences in apparent genetic control of carcass traits may be influenced by the lambs' cross-breed, but also by management decisions affecting environmental variance and trait definitions, which should be understood in order to define protocols for incorporation of carcass traits into (cross)breeding programmes. ImplicationsCombining VIA-measured carcass traits with conventional production traits in a breeding programme could potentially improve the production and product quality of meat sheep. Phenotypes for VIA traits could be collected relatively easily if VIA machines were present at all abattoir sites. The current study and future Genome Wide Association Studies may help to identify potentially informative molecular markers, that explain large proportions of the genetic variance observed in VIA-measured carcass traits. Including this information in the estimation of breeding values could increase the accuracy of prediction, increasing the potential rate of genetic improvement for product quality. This study confirms the polygenic architecture of the investigated carcass traits, with a small number of molecular markers that each explain a small amount of genetic variation. Further studies across breed types are recommended to further test and validate molecular markers for traits related to lamb carcass quality, as measured by video image analysis.

Using fat thickness and longissimus thoracis traits real-time ultrasound measurements in Black Belly ewe lambs to predict carcass tissue composition through multiresponse multivariate adaptive regression splines algorithm

The main idea of the current study was to estimate carcass tissue composition using fat thickness and longissimus thoracis (LT) traits real-time ultrasound measurements (USM) in Black Belly ewe lambs through multiresponse multivariate adaptive regression splines (MARS) algorithms. Twenty-four hours before slaughter, subcutaneous (SFT) and kidney-fat thickness (KFT), LT depth (LTD), width (LTA, cm) and area (LTMA) were measured in 60 lambs (BW of 26.40 ± 7.01 kg). Information on carcass and non-carcass components was recorded after slaughter. The total carcass muscle (TCM), total carcass bone (TCB), and total carcass fat (TCF) had a low to high correlation (P < 0.01) with BW, cold carcass weight (CCW), and LTD, SFT, KFT, and LDMA. The CCW (%65.58) and SFT (%16.70) were the most effective variables, whilst LTD (%9.57) and LTMA (%8.15) were the lowest variables for determining TCB, TCM, and TCF. The multiresponse MARS algorithm provides an accurate and efficient means of estimating TCF, TCB, and TCM.

Predicting carcass tissue composition in Blackbelly sheep using ultrasound measurements and machine learning methods.

This study aimed to predict Blackbelly sheep carcass tissue composition using ultrasound measurements and machine learning models. The models evaluated were decision trees, random forests, support vector machines, and multi-layer perceptrons and were used to predict the total carcass bone (TCB), total carcass fat (TCF), and total carcass muscle (TCM). The best model for predicting the three parameters, TCB, TCF, and TCM was random forests, with mean squared error (MSE) of 0.31, 0.33, and 0.53; mean absolute error (MAE) of 0.26, 0.29, and 0.53; and the coefficient of determination (R2) of 0.67, 0.69, and 0.76, respectively. The results showed that machine learning methods from in vivo ultrasound measurements can be used as determinants of carcass tissue composition, resulting in reliable results.

Prediction of carcass tissues composition using the neck and shoulder traits in hair lambs with multiresponse multivariate adaptive regression splines

The present study aimed to predict the carcass tissue composition of hair sheep lambs using a multiresponse multivariate adaptive regression splines algorithm. The left half of sixty-six hair lambs were divided into five commercial cuts (neck, shoulder, rib, loin, and leg), each cut was weighed and dissected in total soft tissue (fat and muscle, TSTW) and bone (BOW). The independent variables included variables obtained from neck and shoulder dissection: weights of the neck (NWE) and shoulder (SWE), neck soft STW (NSTW), neck BW (NBOW), shoulder STW (SSTW), and shoulder BW (SBOW). The prediction of hot carcass weight (HCW), cold carcass weight (CCW), carcass soft tissue weight (CSTW), and carcass bone weight (CBWE) had an R2 that ranged from 0.90 to 0.96. It is concluded that some neck traits and all shoulder traits could be used to predict the carcass tissue weights of hair-suckling lambs correctly.

Performance and carcass characteristics of native chicken fed with drinking water containing Indigofera zollingeriana aqueous extract

Currently, the use of herbal leaves is increasingly being used to improve the performance and health of poultry. Herbal leaves contain phytochemical compounds that can promote growth and improve the health of poultry. This study aims to examine the effect of giving Indigofera zollingeriana leaf aqueous extract (ILE) via drinking water from 2-10 weeks of age on the performance and carcass characteristics of native chickens. This study used a completely randomized design with four treatments and 5 replications, and each replication consisted of 25 native chickens aged 2 weeks with homogeneous body weight (94.36 ± 1.94 g). The four treatments are ILE levels in drinking water, namely: 0% (P1); 2% (P2); 4% (P3); and 6% (P4), respectively. The results showed that giving 2-6% ILE via drinking water had no significant effect (P≥0.05) on the growth and carcass of chickens. However, it has a significant effect (≤0.05) on feed consumption and carcass bones. Based on the results of the study it can be concluded that administration of Indigofera leaf aqueous extract via drinking water reduced feed consumption and increased carcass bone weight of native chickens.

Effect of feeding level on growth rate, carcass characteristics and meat quality of thin tailed lambs

A study was conducted to investigate the growth rate and carcass characteristics of lambs under different feeding levels. Twenty one lambs (3 months old) were allocated into 3 treatments of feeding levels, namely 4% of body weight (BW) (T1), 5.5% of BW (T2) and provided ad libitum (T3). The diet contained 13.74% of CP and 61.79% of TDN. The lambs were raised to reach 25 kg BW, before being slaughtered. The parameters observed were dry matter intake (DMI), dry matter digestibility (DMD), body weight gain (BWG), feed conversion ratio (FCR), carcass production, meat-bone ratio (MBR), fat distribution, chemical composition of meat and fatty acids profile. The data obtained were analyzed by analysis of variance and continued by Duncan's multi-range test if there was any significant difference among the treatments. The results showed that the average of DMD was 59.71% (P&gt;0.05). The lambs fed T3 had the highest BWG (203 g/day), the lowest FCR (6.8) and the shortest rearing time (67 days) (P&lt;0.01). The average of carcass percentage was 46.36% and meat production was 6,931 g (P&gt;0.05). The lambs of T3 had the heaviest carcass fat (2,698 g), the lightest carcass bone (1,985 g), the highest MBR (3.6), and the highest PUFA to SFA ratio (0.55). It can be concluded that the higher the feeding level resulted in the higher growth rate, the lower feed conversion ratio, higher meat-bone ratio and higher carcass fat production, lower feed conversion ratio and the shorter rearing time; but did not af-fect the meat quality.

Comparison of slaughter and carcass characteristics of Limousin, Charolais, Angus, and Hereford beef cattle in Turkey.

The slaughter and carcass features of four breeds named Limousin (LI), Charolais (CH), Angus (AN), and Hereford (HE) were examined. Nine calves from each breed were slaughtered at an average age of 18.5months. The animals were weighed before slaughter, and the slaughter weights as well as some body measurements of the animals were recorded. The dismemberment of the carcasses was performed after a resting period of 24h at + 4°C. The slaughter weights were 581.89, 590.72, 577.67, and 610.89kg, respectively. Chilled carcass weights were 348.26, 346.91, 327.60, and 338.10kg, respectively, with no significant differences among breeds. Dressing percentages were 59.89, 58.75, 56.71, and 55.33%, and the valuable meat ratios were 27.89, 27.66, 24.45, and 24.32%, respectively. Carcass bone ratios were 13.89, 14.17, 14.64, and 14.61%, respectively. The longissimus muscle areas (LMA) were 97.46, 102.29, 81.05, and 83.93 cm2, and the subcutaneous fat thickness was 0.38, 0.43, 1.00, and 1.32cm, respectively. Significant differences were observed among breeds in terms of these characteristics. Carcass weight was highest in LI, and LI and CH breeds had higher carcass yields than the other two breeds. Although HE had the highest slaughter weight, it showed the lowest carcass yield. Whilst more meat was obtained from LI and CH, the highest fat and bone ratios were determined in HE and AN.

Estimation of Carcass Tissue Composition from the Neck and Shoulder Composition in Growing Blackbelly Male Lambs.

This study was designed to develop predictive equations estimating carcass tissue composition in growing Blackbelly male lambs using as predictor variables for tissue composition of wholesale cuts of low economic value (i.e., neck and shoulder). For that, 40 lambs with 29.9 ± 3.18 kg of body weight were slaughtered and then the left half carcasses were weighed and divided in wholesale cuts, which were dissected to record weights of fat, muscle, and bone from leg, loin, neck, rib, and shoulder. Total weights of muscle (CM), bone (CB) and fat (CF) in carcass were recorded by adding the weights of each tissue from cuts. The CM, CF and CB positively correlated (p < 0.05; 0.36 ≤ r ≤ 0.86), from moderate to high, with most of the shoulder tissue components, but it was less evident (p ≤ 0.05; 0.32≤ r ≤0.63) with the neck tissue composition. In fact, CM did not correlate with neck fat and bone weights. Final models explained (p < 0.01) 94, 92 and 88% of the variation observed for CM, CF and CB, respectively. Overall, results showed that prediction of carcass composition from shoulder (shoulder) tissue composition is a viable option over the more accurate method of analyzing the whole carcass.

Effects of Bypass Fat on Buffalo Carcass Characteristics, Meat Nutrient Contents and Profitability.

Simple SummaryBypass fat supplementation has been shown to influence the carcass and meat qualities of large ruminants, especially cattle. However, limited information is available on the influence of bypass fat on carcass characteristics and the meat proximate and fatty acid compositions of buffaloes. The objective of this study was to evaluate both the effects of bypass fat on carcass traits and meat proximate and fatty acid compositions, and the profitability of Murrah cross and swamp buffaloes. Bypass fat supplementation improved the proximate and fatty acid compositions of buffalo meat without affecting the carcass characteristics. Although the mixture of the concentrate and bypass fat supplement (26:4) used in this study was found to increase the feed cost, the eventual overall returns resulted in a greater profit.The deposition and distribution of buffalo body fats play a vital role in the quality of the buffalo carcass and are of great commercial value, since the carcass quality influences the profitability and consumer acceptability of ruminant meat. The current study examined the effect a mixture of 4% bypass fat and 26% concentrate supplementations in buffalo basal diet had on both the carcass characteristics and the proximate and fatty acid composition in longissimus thoracis et lumborum (LTL), supraspinatus (SS) and semitendinosus (ST) muscles of Murrah cross and swamp buffaloes. In addition, profit and loss analyses were performed to determine the profitability. This study employed a completely randomized 2 × 2 factorial arrangement with two diets, two breeds and four replicates per treatment. A total of sixteen buffaloes (eight buffaloes per breed, bodyweight 98.64 ± 1.93 kg) were randomly assigned into two dietary groups. The first group was given Diet A, which consisted of 70% Brachiaria decumbens + 30% concentrate, whereas the second group was given Diet B, which consisted of 70% Brachiaria decumbens + 26% concentrate + 4% bypass fat. The buffaloes were fed for 730 days before slaughter. The results showed that supplemented bypass fat significantly (p < 0.05) increased the pre-slaughter weight, hot and cold carcass weights, meat:fat ratio, pH at 24 h, moisture and crude protein of LTL, ST and SS, the ether extract of LTL and ST and the meat fatty acid of C16:0, C16:1, C18:1, PUFA n-6/n-3 and total MUFA. The carcass yield and carcass fat percentages, the ash content in ST, the EE in the SS muscle and the meat fatty acid of C18:3, total PUFA n-3, UFA/SFA and PUFA/SFA were significantly (p < 0.05) decreased. Furthermore, Murrah cross showed a significantly (p < 0.05) higher pre-slaughter weight, hot and cold carcass weights, carcass bone percentage and total fatty acid, but a lower (p < 0.05) meat:bone ratio, ash of LTL and CP of LTL and ST when compared to swamp buffaloes. No significant changes were found in the proximate composition of different types of muscle, but the ST muscle revealed significantly high C14:0, C16:0 and C18:1, and the SS muscle had high C18:2 and total fatty acid (p < 0.05). Supplementing using bypass fat increased the cost of buffalo feeding but resulted in a higher revenue and net profit. In conclusion, the concentrate and bypass fat supplementations in the buffalo diet could alter the nutrient compositions of buffalo meat without a detrimental effect on carcass characteristics, leading to a higher profit.

Genetic variation in the bovine myogenic determination factor 1 (g.782G&gt;A polymorphism) and its influence on carcass traits in Turkish Grey Steppe cattle

MyoD1 gene is a member of the myogenic differentiation gene family, which plays a crucial role in growth and development. There is a lack of information about the MyoD1variants and their phenotypic influences in Turkish Grey Steppe cattle. Therefore the present study aimed to determine the genetic variability of MyoD1 g.782G>A polymorphism and to evaluate its effects on carcass characteristics in Turkish Grey Steppe cattle. Analyses were conducted on a total of 142 Turkish Grey Steppe bulls. The PCR-RFLP technique was used for genotyping of the g.782G>A polymorphism in exon 1 of the MyoD1 gene. The population genetic parameters including compatibility with Hardy-Weinberg equilibrium, heterozygosity, number of effective alleles, the polymorphism information content, and the fixation index were calculated. Statistical analysis was carried out using the least square methods of the general linear model procedure. Results revealed that BB was the preponderant genotype (41.55%) but the AA genotype exhibited a remarkable close frequency (39.44%). Accordingly, allelic frequencies were very close to each other (A:0.49; B:0.51). The χ$^{2}$ test revealed that the corresponding MyoD1 locus did not conform to Hardy-Weinberg equilibrium (p < 0.001). Heterozygosity, number of effective alleles, and the polymorphism information content values were 0.4998, 1.9992, and 0.3749, respectively. Moreover, the fixation index value was found to be 0.6195. These results indicated that MyoD1 g.782G>A polymorphism is a mildly informative genetic marker for Turkish Grey Steppe cattle. Statistical analysis indicated that the studied MyoD1 locus was significantly associated with chilling loss, carcass bone content, and carcass length (p < 0.05). The AA genotype was characterized by a higher chilling loss percentage but lower carcass length and bone content compared to BB and heterozygous genotypes. This study may provide valuable information regarding cattle carcass assessment and improvement through marker-assisted selection.

Fattening performance and carcass traits of implanted and supplemented grassfed bulls

Ninety-nine uncastrated males were randomly distributed into four grazing groups to examine variation in growth and carcass traits, due to the implant regime [Implantation of 72 miligrams (mg) of Ralgro® at day (d) 0 followed by its reimplantation at d 90 versus implantation of Revalor® at d 0 followed by 72 mg of Ralgro® at d 90)], and suplementation type [mineral supplementation (MS) versus strategic supplementation (SS)]. With a 2 x 2 factorial arrangement, the analysis of variance included the treatments and their interaction (implant regimen x supplementation) as fixed effects, and the breed type as a random effect. The interaction was not significant; neither did the implant regimen on any growth trait (P &gt; 0.05). Compared to MS, the SS group had a greater daily weight gain (779 vs. 541 grams; P &lt; 0.001), required a shorter (38.3 d lesser) time of fattening to reach the end point (198.3 versus 236.6 d; P &lt; 0.001) with a heavier liveweight (498. 2 vs. 474. 4 kilograms; P = 0.02) at an earlier age (29.4 vs. 30.­8 months; P &lt; 0.001), with a higher carcass dressing percentage (59.13 vs 57.62 %; P = 0.03) and younger carcass bone maturity (P &lt; 0.001). With the exception of thoracic depth, carcass traits did not vary with the implant regimen (P &gt; 0.05). The use of aggressive implant regimens to improve growth or carcass characteristics of grazing bulls is not justified. SS is a feasible practice to improve fattening performance of grazing bulls but no beneficial impact on their carcass quality was expected.

Possibility of long-term survival of African swine fever virus in natural conditions.

Background and Aim:In modern scientific literature presents an understanding that African swine fever (ASF) ASF virus (ASFV) is remarkably stable in the environment, and carcasses of the pigs which were died after ASF, play a key role as ASFV reservoir. The aim of this study was to evaluate the possibility of the ASFV (different isolates) survival in bodies of dead animals, bones, remnants of bone marrow, residual organ matrix in natural conditions.Materials and Methods:Skeletons of ASFV infected pigs which were died and left/abandoned in forests or buried in Armenia at diverse time points and locations had been excavated and examined for the presence of ASFV genome by real-time polymerase chain reaction (PCR) assay and for infection abilities through in vitro (hemadsorption test and infection in porcine lung macrophages) as well as by intramuscular infection in healthy pigs.Results:Current exploration showed that in several samples (with different times of exposure) of excavated skeletons had been detected the presence of the virus gene (p72) using real-time PCR. However, in none of these porcine samples, infectious ASFV could be isolated. Data obtained by real-time PCR at frequent intervals indicated the presence of the virus gene (p72), especially within the case of the acute form of the disease. This can be explained by the highest levels of the virus during the latter case mentioned above.Conclusion:ASFV seems to be very sensitive to environmental temperature. The best place for ASFV long-term survival in the natural environment is bone marrow from intact big tubular bones (like femur or tibia) of buried carcasses. In artificial “graves,” complete bones with not destructed bone marrow can preserve the virus gene (p72) for a very long time (more than 2 years). Infectious particles in underground conditions survive not so long: In complete bones with not affected bone marrow, possible presence of the virus for several months.

New cuts of bullfrog carcass and its application in asian gastronomy

The consumption of bullfrog meat has been increasing in Brazil due to its nutritional quality and pleasant texture. The present study aimed to increase the percentage of use of the carcass marketed in the retail market, adding value, with the creation of new cuts in regions previously neglected and discarded, due to the small amount of muscle tissue. A new mapping was created aiming at its full use, in addition to the flank and thigh, innovative regions such as the front legs, hind paw muscles, located just after the thighs, and the last portion of the hind paw. On the back, the cuts called. Back bone and rib were, respectively, the central and peripheral bone parts of the carcass, used in broths and soups, as a technique to add value to these less used cuts in cooking. More elaborate meals were prepared with the thighs. For the valorization of the less noble parts, softening processes were used, by fast or slow cooking, these muscles being added to salads and fillings, respectively. The new cuts were used in the culinary techniques of Asian Gastronomy, being approved through sensory analysis carried out with Maifun salad, with a new version of the Tom Kha Gai soup, one with only bullfrog meat and the other with meat meal. and carcass bones (AABC); and introducing roasted Paris mushrooms in the fillings, providing a better use of the carcass, with a more digestive and hypocaloric menu with health promotion, when compared to traditional cuisine.

Meat production traits of Angora goat 1: fattening, slaughter, and carcass characteristics of intact and castrated kids.

Fattening performance, slaughter, and carcass traits of intact and castrated Angora goat kids slaughtered at different slaughter weights were examined. A total of 96 (48 intact, I-kids, and 48 castrated, C-kids) single Angora kids were fattened, and 48 of them (24 I-kids and 24 C-kids) were slaughtered at slaughter weights (SW) of 20, 25, and 30kg. Castration negatively affected fattening performance, and the kids showed rising daily weight gain with increasing SW. While dressing percentages were not affected by castration, it caused a tendency for a decrease in offal. However, with the increase in SW, dressing percentages increased, and offal decreased. Castration increased non-carcass fat percentages and back fat depth. The proportions of individual cuts did not generally vary because of castration but changed with SW; foreleg percentages decreased (P < 0.001) while neck percentages increased (P < 0.05). Carcass composition was affected by castration; the percentages of carcass lean (P < 0.001) and bone (P < 0.01) dropped, and total fat (P < 0.001) increased. SW had an impact on carcass composition; the percentages of carcass bone (P < 0.001) declined, and lean (P < 0.001) and total fat (P < 0.001) raised as SW increased. The lean/fat ratio was affected by castration (P < 0.001) and increasing SW (P < 0.05). Castration reduced the lean percentage in all cuts. The leg showed the highest lean percentage, whereas the greatest fat ratio was found in the breast+flank in all SW groups. Consequently, castration of Angora male kids negatively affected fattening performance and altered the carcass composition, while the increase in slaughter weight improved fattening performance and slaughter and carcass characteristics.

The potential for dual energy X-ray absorptiometry to predict lamb eating quality

Data were obtained from 120 lambs which were slaughtered, scanned using dual energy X-ray absorptiometry (DEXA) and underwent eating quality assessment. DEXA images were used to determine R values, reflecting atomic mass, to predict carcass lean %. Additionally, bone regions (humerus, lumbar, femur and “all carcass bone”) were isolated from images to determine bone specific R values (DEXA R Mean and SDev). Prediction of overall liking of cuts across the carcass (scored between 0 and 100) using lean % and bone DEXA was variable. Loin grill overall liking demonstrated significant associations with lumbar DEXA R Mean and SDev, decreasing by 8.6 and 7.6 units across the increasing range of these bone DEXA measures. This association is somewhat independent of carcass lean % and intramuscular fat % of the loin. Given the association of DEXA with eating quality, there are potential benefits for the lamb industry with respect to carcass sorting and marketing during routine processing and DEXA scanning.

Dual energy X-ray absorptiometry predicts lamb carcass composition at abattoir chain speed with high repeatability across varying processing factors

An on-line Dual Energy X-ray Absorptiometry (DXA) scanner was used in an Australian abattoir to predict computed tomography (CT) determined composition % of fat, lean muscle and bone in lamb carcasses at chain speed. This study assessed the effect of spray-chilling on these estimates, as well as their repeatability over a 10-min period, and over a 72 h period. There was no prediction bias between the 15 spray-chilled and 15 non-spray-chilled carcasses. When repeat DEXA scans were undertaken across a 10-min period, there was a high level of repeatability for the prediction of CT Fat %. When repeat scans were conducted at 6 time points across a 72 h period the precision of the DXA prediction of CT Fat % of 30 carcasses remained high (R2 = 0.94, RMSEP = 1.20%), although small biases existed between time points (P < 0.01). These biases were minimised when the DXA scanner had been operational prior to experimentation, suggesting a ‘warm-up’ effect.

Influence of birth weight and weaning weight on performance and veal quality

Influence of birth weight and weaning weight on performance and veal quality

PSI-5 Comparison of ninth-tenth-eleventh rib section to carcass components in serially harvested steer carcasses

Abstract The objective of this study was to compare separable lean, fat and bone of samples taken from the ninth-tenth-eleventh rib section to those of the carcass. Charolais x Angus steers (n = 80) were randomized to implant treatments (REV: Revalor-XS on d-0 and d-190 or CON: no implant) and harvest date in a 2x10 factorial design. Four pairs of steers were randomly allocated to one of 10 harvest dates and harvested in 42d intervals (0, 42, 84, 126, 168, 210, 252, 294, 336, and 378). Carcass yields were determined by fabricating the right side of each carcass and separating lean, fat, and bone components and weighing to the nearest +/- .05 kg. Ninth-tenth-eleventh rib sections were collected from the left side of each carcass, dissected into lean, fat, and bone, and weighed to the nearest +/- .005 g. Regression models were created to determine linear associations between rib sections and carcass parameters. Carcass fat and lean were strongly correlated (r = 0.87 and 0.80 respectively) to 9-10-11 fat and lean, however carcass bone was only moderately correlated (r = 0.59) to 9-10-11 bone. Rib sections were representative of a whole carcass supporting use of this method to predict carcass composition of beef cattle.

221 Effect of varying growth rates on early and aged pork loin and chop quality

Abstract The pork industry has observed an upward trend in ending live weights, resulting in heavier hot carcass weights (HCW). Heavier HCW positively affects loin tenderness; however, the mechanism of this effect is unclear. One possibility is increased growth rate, associated with greater HCW, resulting in more tender loins. The objective was to determine the effect of growth rate on early and aged pork quality. Pigs (N=634) were divided into three groups based on average daily gain (kg/d) from 12-26wk of age; slow (&amp;lt; 0.96kg/d, n=96), intermediate (0.96-1.16kg/d, n=452), and fast (≥ 1.17kg/d, n=86). The MIXED procedure of SAS was used to evaluate the main effects of growth rate, breed, sex, and their interactions on loin quality. Birth and weaning weight did not differ between growth rate (P≥0.15) but, overall ADG was increased (P&amp;lt;0.001) in fast growing pigs by 0.15 kg/d. Fast and intermediate growing pigs had darker loins (P=0.03) by 0.23 units. Intermediate growing pigs had firmer loins (P=0.04) by 0.07 units. Ventral a* increased as growth rate increased (P=0.04) indicating fast growing pigs had the reddest loins (9.77 vs. 9.26 vs. 8.99). Aged ventral marbling, ultimate pH, purge loss, cook loss, instrumental tenderness, and chop moisture and extractable lipid did not differ (P≥0.32) between growth rate groups. Duroc-sired pigs had increased tenth rib back fat amongst all growth rate groups, but the magnitude of difference was much greater in the slow and intermediate groups. Between all growth rate groups, slow growing Pietrain-sired Pigs had the smallest loineye areas (LEA). Carcass yield, bone-in carcass cutting yield, and boneless carcass cutting yield did not differ (P≥0.37) between growth rate groups. While fast growth rates improved aged ventral visual color, instrumental tenderness did not differ between growth rate groups.

Development of equipment for deboning different parts of poultry carcasses

The paper presents the results of the research and development activities on creation of new equipment types for mechanization of the deboning processes for tubular bones of broiler chicken carcasses. The design documentation was developed and the experimental device for manufacturing a new product type from drumsticks and shoulder parts of wings of poultry carcasses of the “tulip” type, as well as technical design for a machine for deboning tubular bones of poultry carcasses were made. The device allows tripling workforce productivity upon manual production of this product type.