Effect Of Slaughter Weight Research Articles

Efeito do peso ao abate nos rendimentos dos processamentos do pacu (Piaractus mesopotamicus)

The objective was to evaluate the effect of slaughter weight on the processing efficiency of Pacu (Piaractus mesopotamicus).The fish were cultivated in a soil vivarium and fed commercial feed. After ten months of cultivation, 96 fish were deadened, slaughtered, weighed and dissected to determine the yield of clean body, fillet and percentage of entrails. The weight classes analyzed were: CI - 135 to 285g; CII - 310 to 385g; CIII - 400 to 585g; CIV - 600 to 1.285g. For the variance analysis the data was grouped in four weight classes, and the regression equations were estimated regarding mean weight in each class. No effect of the weight class (P>0,05) was observed on the yield of clean body (RTL). However, there was a linear effect (P<0,05) of the weight classes in slaughter over the fillet yield (RF) and percentage of entrails. Pacus slaughtered in more elevated weight classes had greater filled yield. Thus, the fish destined to the fillet process should preferably be slaughtered at higher weights. The fish cultivated with the objective of being commercialized as a carcass or whole with entrails removed may be slaughtered at lower weights.

Influence of breed and slaughter weight on boar taint prevalence in entire male pigs

Piétrain (P), Large White (LW) and Belgian Landrace stress negative (BN) boars were slaughtered at 50, 70, 90 or 110 kg live weight to investigate breed differences and the effect of slaughter weight on boar taint prevalence. Boar taint was quantified by four different methodologies: sensory evaluation of neckfat heated with a hot iron in the slaughterhouse, sensory evaluation of meat by consumer panels, sensory evaluation of fat and meat by expert panels and laboratory analysis of indole, skatole and androstenone in backfat. Skatole levels in backfat were significantly higher for LW and BN than for P boars. The androstenone levels and the hot iron method revealed a significant interaction between breed and slaughter weight. On the other hand, experts detected an effect of weight on the androstenone odour perception, which was significantly higher in fat from boars slaughtered at 90 kg compared with 50 kg, and significantly higher in meat from boars slaughtered at 110 kg compared with 50 kg. Consumers did not detect differences in the sensory characteristics among breeds or slaughter weight. These results indicate opportunities to minimise the risk of boar taint in entire male pigs by carefully selecting a combination of breed and slaughter weight. Along with the optimal slaughter weight, the effectiveness of reducing boar taint by lowering slaughter weight appeared to be breed dependent.

Influence of slaughter weight on the proximate composition and fatty acid profile of feedlot-fattened lamb meat

The effects of slaughter weight (28, 32, 36, and 40 kg) on muscle composition and fatty acid profile were determined in an experiment using samples of the Longissimus dorsi (LD) of 20 ram lamb (½ Bergamacia and ½ Corriedale). Mean weight was 12.1 &plusmn; 1.05 kg at the beginning. Lambs were fed with a mixture of 30% corn silage, 35% soybean meal, 34% oat hay, and 1% vitamins and minerals, ad libitum. Samples of Longissimus dorsi muscle were analyzed for their content in moisture, ash, crude protein, total lipids, and fatty acid profile. Oleic acid (18:1n-9) was in greater concentration than other fatty acids in all samples investigated. The concentration of saturated fatty acids (SFA) increased (p < 0.05) with an increase in slaughter weight, while monounsaturated and polyunsaturated fatty acids (PUFA) decreased. Lambs slaughtered at either 28 or 36 kg had an n-6/n-3 ratio (2.9 and 2.85, respectively) close to the recommended for humans (4.0 maximum). The overall results showed that slaughtering lamb at 28 kg resulted in the best meat quality as shown by nutritional indexes for humans (PUFA/SFA and n-6/n-3 ratios) and concentrations of crude protein (16.02%) and total lipids (13.24%).

Effect of weight at slaughter and breed on beef intramuscular lipid classes and fatty acid profile

The effect of slaughter weight and breed on the composition of intramuscular fat (IMF) of seven Spanish cattle breeds was studied. Lipid classes and fatty acids were evaluated in young bulls of seven local Spanish cattle breeds, Asturiana, Avileña, Morucha, Parda Alpina, Pirenaica, Retinta and Rubia Gallega, slaughtered at a live weight of 320 kg (veal type) and 550 kg (yearling bull type). Higher slaughter weight and early maturating breeds produced higher IMF content in the longissimus muscle (P < 0.001), which was linked to a reduction in phospholipids, monoglycerides, diglycerides, cholesterol and free-fatty acids content, but an increase in triacylglycerols. Besides, heavier animals displayed a higher percentage of saturated and monounsaturated fatty acids (MUFA), but a lower polyunsaturated fatty acids (PUFA) percentage (P < 0.001). The increase in triglycerides (TG), saturated fatty acids (SFA) and MUFA illustrates the increasing importance of lipid storage as fattening proceeds and the acquisition of ruminal functionality. The feeding system based on cereals had a strong influence on the fatty acid profile, giving the studied beef a relatively high PUFA/SFA and n-6/n-3 ratios.

Meat production traits of a new sheep breed called Bafra in Turkey 2. Meat quality characteristics of lambs

Meat quality characteristics of Bafra ram lambs slaughtered at different weights were investigated. A total of 24 lambs fattened intensively was slaughtered at four slaughter weights of 30, 35, 40, and 45 kg. Water-holding capacity, cooking loss, tenderness, color, as well as protein content did not vary significantly among the slaughter weight groups, although the 30-kg slaughter weight lambs displayed the greatest postmortem pH fall in musculus longissimus dorsi (P < 0.05). As slaughter weight increased, intramuscular fat of musculus longissimus dorsi showed an increasing nutritive value (P < 0.05), total unsaturated fatty acids/saturated fatty acids ratio (P < 0.05), and n6/n3 ratio (P < 0.05). However, atherogenic index and thrombogenic index values decreased with increasing slaughter weight, although this effect was not significant. The effect of slaughter weight on total cholesterol was not pronounced.

Meat production traits of a new sheep breed called Bafra in Turkey 1. Fattening, slaughter, and carcass characteristics of lambs

Fattening performance, slaughter, and carcass traits of Bafra ram lambs slaughtered at different weights were evaluated. A total of 40 lambs were fattened and 24 of them were slaughtered at four slaughter weights of 30, 35, 40, and 45 kg. The lambs showed decreasing fattening performance with increasing live weight. Dressing percentages and carcass compactness indices, as well as fat depots and back fat depth, were increased with greater slaughter weights. The proportions of individual cuts varied with slaughter weight; leg (P < 0.05), foreleg (P < 0.001), and loin (P < 0.05) percentages decreased while neck (P < 0.05) percentage increased. The percentages of carcass bone dropped (P < 0.05), but fat percentages rose (P < 0.001) as slaughter weight increased. The effect of slaughter weight on the lean/fat ratio was significant (P < 0.001), but the effect on the lean/bone ratio was non-significant. It was observed that the leg had the highest lean percentages, while the greatest fat ratio was ascertained in the breast + flank and back in all slaughter weight groups.

Effect of slaughter weight and aging time on the quality of meat from Awassi ram lambs

Thirty Awassi ram lambs were used to investigate the effects of live weight at slaughter (SW) and aging time (AT) on meat quality attributes of Mm. Semitendinosus, Semimembranosus, Biceps femoris and Longissimus. Lambs were slaughtered at 20, 30 or 40 kg live weight, and muscles of each lamb carcass were aged for either 24 h or 7 days. Warner–Bratzler shear force values increased ( P < 0.01) with increasing live weight and decreased ( P < 0.01) by increasing AT in both M. Semimembranosus and Biceps femoris. Lightness ( L*) of the four muscles decreased ( P < 0.001) with increasing weight but was not affected by AT. Aging time increased ( P < 0.05) redness ( a*) in Mm . Semitendinosus and Longissimus. Cooking loss was reduced ( P < 0.001) by increased AT in M. Longissimus and by increasing ( P < 0.001) live weight in M. Semitendinosus. Aging time had no effect on expressed juice of all muscles but it was improved ( P < 0.001) with increasing live weight in M. Semimembranosus. pH values were significantly influenced for Mm . Semimembranosus and Biceps femoris and values were higher for lighter weight and decreased with increasing weight. Aging time did not influenced pH. In conclusion, meat quality for lambs slaughtered up to 30 kg was better than for lambs slaughtered at 40 kg with quality being improved by increasing aging time.

The effects of slaughter weight and sex on some slaughter traits of Akkaraman and Morkaraman and Turkish Merino lambs

Akkaraman, Morkaraman ve Türk Merinosu kuzularda bazı kesim özelliklerine kesim ağırlığı ve cinsiyetin etkisi incelenmiştir. Araştırmanın hayvan materyalini 219 Akkaraman (181 erkek ve 38 dişi), 54 Morkaraman (32 erkek ve 22 dişi) ve 73 Türk Merinosu (47 erkek ve 26 dişi) kuzu oluşturmuştur. Her ırk için 5 kg sınıf aralığına sahip gruplar oluşturulmuştur. Veriler en küçük kareler yöntemi ile analiz edilmiştir. Karkas randımanı, Akkaraman, Morkaraman ve Türk Merinosu kuzularda boş canlı ağırlıkla birlikte az bir seviyede artış göstermiştir. Boş canlı ağırlığın karkas randımanına etkisi Akkaraman ve Morkaraman kuzularda önemli (p<0.01, p<0.05), cinsiyetin etkisi ise her üç ırkta da önemsiz olmuştur. Her üç ırkta da boş canlı ağırlıkta artışla birlikte baş, ayak ve sindirim sisteminin (boş) oranları azalmış, kuyruk oranı ile kalın ve ince barsak uzunlukları artmıştır. Bu özelliklere boş canlı ağırlığın etkisi önemli (p<0.05, p<0.01, p<0.001), cinsiyetin etkisi ise önemsiz olmuştur

Cortisol and catecholamine levels in lambs: Effects of slaughter weight and type of stunning

The objectives of this study were (1) to determine the levels of cortisol (C) and catecholamines (adrenaline, A, and noradrenaline, NA) in lambs ( n = 45) at different age/slaughter weight [suckling vs light], in farm (T0), after transport (T1), in the slaughterhouse after lairage (T2) and (2) to study the effect of the type of stunning, electrically vs gas, on C, A and NA values, in both groups of slaughter weight. Levels of C and A at T0 and T1 were similar in both groups (suckling and light), but NA was higher in suckling lambs as in T0 ( P < 0.05) as in T1 ( P < 0.01). Levels of all hormones were higher in suckling lambs at T2 ( P < 0.05, P < 0.001 and P < 0.01, for C, A and NA, respectively). In general, the younger group showed higher values of C, A and NA than the light group after stunning, with significant differences on A and C in the electrically stunned lambs ( P < 0.001, P < 0.05 respectively) and on A in the gas stunned group ( P < 0.01). Only in the light group, levels of A were higher ( P < 0.01) in the electrically than in the gas stunned group. In conclusion CO 2 could be a good method to stun lambs because stress indexes were similar to levels found in electronarcosis method.

Effects of slaughter weight and sex on carcass traits and meat quality of Casertana pigs reared outdoors

The effects of different slaughter weights (W) and sex (S) on carcass traits and longissimus dorsi meat quality (pH, WHC, colour, cholesterol and collagen) of Casertana pigs were studied. Thirty-six pure breed Casertana pigs, 24 barrows (B) and 12 gilts (G), were evaluated in a 2x2 factorial design involving different slaughter live weights (L, 125.6 kg; H, 152.5 kg) and S (B and G). H pigs had higher carcass weight (P<0.01), dressing percentage (P<0.05), ham yield (+ 7.9 %; P<0.01), lean meat cuts (P<0.01) and backfat thickness (+13.3%; P<0.05), and lower (P<0.01) loin yield and fatty cuts. W did not affect pH and WHC. L pigs produced lighter (P<0.01) and more yellow meat (P<0.01), while H pigs showed lower (P<0.01) hue value. Cholesterol content resulted higher (P<0.05) in H pig meat. Collagen properties were affected by W. Compared to G, B had higher dressing percentage (P<0.05) and backfat thickness (P<0.01), smaller loin area (P<0.01), slightly lower (P<0.08) loin yield and less (P<0.01) lean cuts. S did not affect any meat quality traits.

Nutritional and physicochemical meat properties of wild boar (Sus scrofa ferus) x Duroc pig slaughtered to different live weights

During the past few years, an increasing interest has been shown for wild and autochthonous pig, that can offer meat of high culinary, technological and health-promoting value. Production of hybrids (wild boar x swine) can be a valid way to give back some properties to pig meat, lost in commercial swine breeding. This study, conducted in a farm in Wronie (Poland), was designed to investigate the effects of slaughter weight and gender on nutritional and physicochemical meat properties derived from crossing the European wild boar (Sus scrofa ferus) with sows of Duroc breed. Twenty-six hybrids (16 barrows and 10 gilts) were reared in pens, housed according to sex, and were fed ad libitum, from a hog feeder, with a feed containing 12,5 MJ of EM/kg and 160g of CP/kg. Animals were slaughtered at two different live weights: 8 barrows and 5 gilts at 92,0 ± 4,2 kg and 8 barrows and 5 gilts at 108,1 ± 4,3 kg. Animals were electrically stunned; following exsanguination, the carcasses were dehaired and eviscerated. Live weight at slaughter and hot carcass weight were recorded and dressing percentage was calculated. Longissimus dorsi muscle was removed from the carcasses (after 24 h at 2 to 4 °C) and the following analyses were carried out: dry matter, protein, lipids, cholesterol, selected mineral (Ca, K, Mg and Na) and intramuscular collagen (IMC) properties (collagen and crosslink concentrations). Ca and Mg contents were determined with atomic absorption spectrometric method, while Na and K with atomic emission spectrometry. For IMC analyses, muscles were trimmed of fat and epimysium, lyophilized, and hydrolyzed in 6N HCl for determination of hydroxyproline and hydroxylysylpiridinoline (HLP) crosslinks, both of which are regarded as main connective tissue components influencing meat tenderness. ANOVA with GLM was performed using a 2x2 factorial design. Gender did not significantly affect carcass weight, dressing percentage and meat quality. As expected, the heavy animals had a higher (P < 0.001) carcass weight (83.6 vs 72.2 kg), but a similar dressing percentage (77.5 vs 78.4 %). The dry matter, lipid (1.95 vs 1.77 % of wet muscle), protein (23.15 vs 22.86 % of wet muscle) and cholesterol (72.10 vs 76.97 mg/100g of wet muscle) were not affected by weight at the slaughter. However, the meat of heavy animals contained more Mg (144.4 vs 107.2 mg/100g DM; P<0.05) and K (1798.3 vs 1322.6 mg/100g DM; P<0.05). Ca and Na were not significantly affected by live weight. It is interesting to note that Na values, ranging from 188.3 to 224.4 mg/100g DM, are over 50% lower if compared to pork Na values reported in literature. Collagen concentration and muscle HLP concentration (µg/mg) were not influenced by different weights. The degree of collagen maturation, expressed as HLP crosslink, tended to be higher in heavy hybrids (0.306 vs 0.230 mol HPL/mol collagen; P < 0.07) with a negative effect on meat tenderness, but with a positive effect from the technological point of view. Results from the present study suggest that K and Mg muscle content and IMC stability may be sensitive to different slaughter weight.

Effects of weight at slaughter and sex on the carcass characteristics of Florida suckling kids

The effect of slaughter weight and sex on some carcass traits of suckling kids of the Florida breed was evaluated. A total of 60 kids (30 male and 30 female), fed exclusively on milk replacers, were slaughtered at 7–8 kg (group 1), 10–11 kg (group 2) or 14–15 kg (group 3) of liveweight (mean weights of 7.6 kg, 10.8 kg and 14.4 kg, respectively). Higher slaughter weights decreased the percentage of subproducts (blood, skin, head, feet) and internal organs (lungs + traquea, heart, liver, spleen, thymus) but significantly increased the percentage of intestine and fat depots (omental fat and mesenteric fat). Higher slaughter weights also increased carcass measures ( L 40.5 vs 49.1; F 22.5 vs 25.9; G 10.4 vs 14.2; Wr 10.1 vs 13.9; Wth 8.0 vs 10.5; Th 16.5 vs 199; B 32.3 vs 42.4; PT 41.5 vs 50.8), compactness carcass index (96.6 vs 152.3) and compactness leg index (27.5 vs 44.1). Sex only significantly affected the percentages of feet, internal organs, omental fat, measure L, carcass compactness index and hind limb compactness index. The meat colour and fat colour were mainly scored as pale and white respectively in the carcasses of the lightest animals, whereas heavier kids were scored as pink and cream. Slaughter weight also influenced significantly the carcass fatness (score 1 in lightest kids and 2 or 3 in heavier ones). There were no significant ( p > 0.05) differences between slaughter weight group and sex in dressing percentages. Percentages corresponding to the long leg, back and neck (30–33%, 18–19% and 8–10%, respectively) decreased when the slaughter weight increased, whereas the ribs (23–25%) and the flank (10–11%) increased slightly. The carcasses comprised 57–58% muscle, 22–25% bone, 5–6% subcutaneous fat and 9–12% intermuscular fat. The percentage muscle stayed the same with increasing slaughter weight, whereas the bone decreased and the fat increased. The carcasses of the heavier females contained less lean and more fat than the males. The bone percentage was significantly ( p < 0.05) lower in the females and the carcass fat percentage was significantly ( p < 0.05) higher than in the males.

Increasing the Slaughter Weight of Boars: Effects on Performance and Pork Quality

Jaturasitha, S., Pichitpantapong, S., Leangwunta, V., Khiaosa-ard, R., Suppadit, T. and Kreuzer, M. 2006. Increasing the slaughter weight of boars: effects on performance and pork quality. J. Appl. Anim. Res., 30: 19–24. Thirty-six crossbred boars were slaughtered with 90,100, 110 and 120 kg live-weight. The measured carcass weights were 63, 70, 81 and 89 kg, respectively. Slaughter weight had no significant effect on average daily gains and feed conversion efficiency although both measures tended to decline, particularly from 90 to 100 kg slaughter weight. Dressing percentage, lean percentage, backfat thickness and loin eye area significantly increased with slaughter weight. Effects of slaughter weight on meat pH, colour and water holding capacity were mostly insignificant. Shear force increased with weight until 110 kg were reached and sensory tenderness decreased. Skatole concentration in backfat increased with weight while flavour scoring and overall acceptance declined and an increasing number of panelists noted boar taint. In conclusion, it seems that the European Union threshold for boars of 80 kg carcass weight is still too high to completely exclude adverse effects on pork quality.

Gender and slaughter weight effects on carcass quality traits of suckling lambs from four different genotypes

The effects of gender and slaughter weight on carcass quality traits were studied in 114 suckling lambs from four genotypes (Suffolk Down, Merino Precoz Aleman, Suffolk Down × Corriedale and Suffolk Down × Merino Precoz Aleman) raised to either 10 or 15 kg live weight. The characteristics of hot carcass weight, commercial dressing percent and real dressing percent (based on empty body weight), ribeye muscle area, and back fat depth were increased by higher slaughter weight; hot carcass weight, ribeye muscle area and back fat depth were higher in male suckling lambs. Different tissue components (bone, residues) varied according to slaughter weight. The commercial yield of carcass cuts and the anatomical proportions of shoulder and leg components were affected by both genotype and slaughter weight. None of the genotypes showed clearly superior carcass traits.

Effects of slaughter weight on carcass composition and meat quality in pigs of two different growth rates

Three hundred and forty (340) Duroc × (Landrace × Yorkshire) crossbred piglets were allotted to a 2 × 2 × 3 factorial design experiment. The independent variables were the growth rate (fast: around −10 days at 100 kg and slow: around +2 days at 100 kg), based on two different EBV’s (estimated breeding value) of the sire-line for age, the sex (barrows and gilts) and the live weight at slaughter (107, 115 and 125 kg). A sub-population of 119 pigs (10 carcasses per treatment) was selected for the carcass and meat quality evaluation trials. As live weight increased there were significant increases in hot carcass weight and dressing percentage ( P < 0.05). Lean, fat and bone proportions were not affected by weight. Gilts had higher lean proportion ( P < 0.05) than barrows. Furthermore, carcasses of fast growing pigs were fatter ( P < 0.05) than those of slower growing ones. Loin muscle pH, drip loss and reflectance values did not vary significantly with any of the treatments. Intramuscular fat was higher in barrows ( P < 0.05) than in gilts and soluble collagen content decreased with increasing weight ( P < 0.05). Muscle protein (%) increased ( P < 0.05) from 107 to 115 kg and gilts had a higher ( P < 0.05) content than castrates. No evidence was found that increasing slaughter weight detracts from carcass characteristics or meat quality.

Effect of slaughter weight on slaughter value and meat quality of fattening pigs

Fattening and slaughter value of fattening pigs and the dietetic properties of pork depend, among others, on sex, breed, crossbreeding scheme, and age and body weight at slaughter (Weatherupet al.1997). The degree of carcass meatiness and meat quality depend largely on the breed of the crossed boars (Davey and Bereskin, 1978). The aim of the present experiment was to analyse the effect of crossbreeding, slaughter weight and feeding on the slaughter value and meat quality of fattening pigs.

The effect of slaughter weight on boning out characteristics of Holstein-Friesian male cattle

The continuing trend for increased use of Holstein genetics in dairy herds has resulted in a large number of Holstein-Friesian bull calves becoming available, at low cost, as a potential resource for the beef industry. However, whilst these calves have been bred for dairy traits, which are negatively correlated to many important beef traits (e.g. carcass conformation), it is important to determine the potential yield of boned out joints from these animals, in order to facilitate an assessment of commercial carcass value. The objective of the present study was to evaluate the effect of slaughter weight on yield of boned out joints from Holstein-Friesian bulls and steers offered a cereal-based diet.

The effect of slaughter weight on carcass characteristics of Holstein-Friesian male cattle

The commercial value of beef carcasses can be assessed by several methods including the yield of primal joints and meat quality characteristics. However, it is also important to determine the composition of the carcass in terms of lean, fat and bone concentrations, and to evaluate individual fat components of the carcass, to provide an overall assessment of the commercial value of the carcass. The objective of the present study was to evaluate the effect of slaughter weight on carcass composition of Holstein-Friesian bulls and steers offered cereal-based rations.

The effect of slaughter weight on production characteristics of Holstein-Friesian male cattle

Holstein-Friesian bull calves, although bred for dairy traits, are available at low cost as a potential resource for the beef industry. Finishing of these cattle on intensive feeding regimes has become more attractive in recent years reflecting, inter alia, the reduction in cereal prices and availability of subsidy payments. However, in the future, market-driven economy, production systems must become more efficient if they are to remain viable. The objective of the present study was to evaluate the effect of slaughter weight on production characteristics of Holstein-Friesian bulls offered cereal-based diets, whilst also evaluating the effects of sexual status on performance attributes.

The effect of slaughter weight on sensory quality of meat from Holstein-Friesian male cattle

A considerable proportion of beef produced in the UK is a byproduct of the dairy industry. Young animals from this source are generally regarded as low in quality and meat from animals of this type is usually destined for the commodity minced beef market. The objective of the present study was to evaluate the effect of slaughter weight on sensory characteristics of meat from Holstein-Friesian bulls and steers offered a cereal-based ration.