2The optical probe used in this study was the Destron PG-100 (International Destron Technologies); predicted lean yield equations were based on the following references (CPC, 1994; Bohrer et al., 2023). 2Pass rate is defined as loin primals that would have met quality thresholds set for color (≥3), marbling (≥2), and firmness (≥2). The left sides of selected carcasses were placed in meat combos (i.e. plastic bag lined 8-sided cardboard bulk meat containers placed on top of a wooden pallet) approximately 20 to 24 h following slaughter. Combos were immediately delivered to the University of Guelph Meat Laboratory using a refrigerated truck that met CFIA guidelines for transportation. I have ordered many Origami Pieces in the past but most recently I ordered a set of two three shelved unit and a set of three shelved units both were ordered in Pewter. Origami said that there was no color change and that HSN had sent the wrong color out to me.
The dependent variable was either a wholesale cut yield (i.e., VHVC, HVC, MVC, LVC) or carcass composition yield (i.e., total meat yield, total bone yield, total fat yield, total forequarter or total hindquarter yield). The objective of the current study was to characterize detailed carcass attributes of animals divergent in genetic merit for a terminal index as well as individual measures of genetic merit for carcass weight, conformation, and fat. The phenotypic carcass characteristics chosen were those of particular interest to the meat processing sector and included red meat yield (stratified into different primal cuts based on retail value), carcass fat, bone, and both the hind- and forequarter yield of each carcass; all measures were predicted from video image analyses. Results from this study should help instill confidence among processors that current breeding objectives are generating a more desirable animal for meat processors. Fixed effects considered in all models were terminal index, dam parity (1, 2, 3, 4, 5+), whether the animal was a singleton or a twin, sex (i.e., bull, steer), age at slaughter in months, and whether or not the animal was from a dairy herd or a beef herd (i.e., dairy, beef). Terminal index was considered as either a continuous variable or as a class variable with four levels.
The LIR strain, despite lower feed costs, does not convert feed to body mass efficiently, impacting its overall economic returns. Producers should consider market demand for specific meat parts when selecting broiler strains. The Cobb-500 is suitable for markets with high demand for breast meat, while Ross-308 is better for leg and wing meat. Average body weight was recorded at the time of ration change and feed conversion ratio was calculated at the same time. At 42th day, three birds from each regime were slaughtered to find out dressing percentage and other carcass characteristics such as breast, giblets, wings and leg piece. Upon arrival to the university meat laboratory, (approximately 24 to 28 h postmortem), pork carcass sides were removed from combos, hung on an overhead rail, and refrigerated at ≤4 °C until fabrication.
Even when adjusted to a common carcass weight, pin up online casino carcasses of animals in the very high genetic merit terminal group were expected to generate, on average, €90 more revenue for processors through greater red meat yield and extra value cuts, compared to the very low genetic merit group. The monetary impact of the results from the present study are similar to previous studies and signify considerable differences in carcass retail value between beef carcasses. Previously, Connolly et al. (2016) reported that animals of higher genetic merit based on the terminal index yielded €168 more revenue for the primary producer through a combination of heavier carcass weight, superior carcass quality, fewer days on farm, and less feed intake. Therefore, not only does improvement in genetic merit benefit the producer, it also benefits the processor through higher red meat yield and a greater proportion of higher value cuts, even at a common carcass weight. Furthermore, the expected fewer days on farm and lesser feed intake per day (Connolly et al., 2016) should also result in a lower environmental footprint of the entire sector. It was hypothesized that gilts would be leaner than barrows, which has been well documented by previous research (Boler et al., 2014; Overholt et al., 2016; Redifer et al., 2020).
However, the effect of carcass weight is often considered a confounding factor for carcass leanness in research studies and is a factor that can be improved in the commercial setting with the use of multiple marketing groups (Arkfeld et al., 2016; Zhou and Bohrer, 2019). Based on the assumption that gilts have a 5.9% reduction in average daily gain compared with barrows, differences attributed to the main effect of sex for final live weight and hot carcass weight could be 3.0 and 2.3 kg, respectively, when pigs are marketed at industry-standard market weights on a fixed-time basis (Woodworth et al., 2021). Yet, as mentioned, most commercial producers work to narrow these production differences by using multiple marketing groups, thus allowing slower-growing pigs greater time on feed to reach targeted end weights. The objectives of this research were to compare carcass characteristics, carcass cutting yields, and meat quality for market barrows and market gilts.
Backfat thickness and muscle depth were measured with a ruler and loin eye area was measured by tracing the perimeter of the longissimus muscle on acetate paper and then quantified using an electronic planimeter (Manually Operated Planimeter III; Carl Zeiss Inc., Thornwood, New York, USA). Pigs were sourced from nine different producers and slaughtered at the same commercial pork processing facility over a 9-month period. While a wide range of commercial genetic lines was represented in this study, most pigs used for this study were crossbred progeny from Duroc sires and commercial white line (Large White × Landrace) dams. A total of 17 slaughter events consisting of approximately 3,950 carcasses were utilized to select the 343 carcasses that were used in the study. Following the grading station, carcasses were chilled using a conventional chilling system, which can be described as a reefer cooler (using ammonia) operating on a specific chill cycle that is proprietary to the commercial packing plant with carcasses chilled for 22 to 24 h at ambient temperatures ranging from −4 to 2 °C.
Effect of sex (conventionally-raised market barrows versus conventionally-raised market gilts) on whole and trimmed loin primal cut-out values. The Cobb-500 consistently outperformed the other breeds across all metrics, with the highest feed intake and body weight, coupled with the most efficient feed conversion. The Ross-308 also performed well, showing high feed intake and body weight, though slightly less efficient in feed conversion compared to Cobb-500. The LIR, while having the lowest feed intake and body weight, had the poorest feed conversion efficiency. The study demonstrates that the choice of broiler strain significantly impacts growth performance and feed efficiency. For each of the 17 slaughter events, approximately 20 carcasses were selected to be used in this study.
These monetary differences were, however, based on economic parameters realized within the farm gate (Connolly et al., 2016). The main objective of the current study was to characterize detailed carcass attributes, such as red meat yield and cut weights, from animals divergent in genetic merit for a terminal index. Based on the results from the present study, animals of higher genetic merit on a terminal index produced more red meat, combined with a greater relative proportion of high value cuts in the carcass. The results clearly indicate a benefit to the processer of breeding programs for terminal characteristics; coupled with the previously documented benefits to the producer (Connolly et al., 2016), the benefits of breeding programs across the entire food production chain are obvious. The results also raise the question of the payment for beef cattle based on meat yield, which would send a strong market signal to the primary producers, encouraging accelerated genetic improvement for meat yield.
Currently, the total number of broiler chicken in Nepal is estimated at 65 million with 2.5 million of broiler production per week2. In about 5 to 7 weeks, the majority of modern commercial broilers reach a slaughter weight of about 2 kg3. Broiler carcasses are primarily evaluated based on the yield of edible parts, expressed as a percentage of slaughter yields and the quality of carcass edible parts4.
Herein, the phenotypes of total meat, fat, and bone weight will be referred to as “overall weight.” Carcass cut values were determined from a single point in time (March 2017), and were sourced from the Meat Trades Journal and from personal communications with meat industry experts. This study confirms that carcasses from gilts are leaner than carcasses from barrows and provide improved carcass cutting yields (1.52% when expressed as a merchandized-cut yield and 2.92% when expressed as a dissected carcass lean yield). On the other hand, loins from barrows are higher quality than loins from gilts (a difference of 10.33 percentage units for primal pass rate). This information is useful for multiple sectors of the pork industry and should be continuously monitored over time as genetics, nutrition, management strategies, and carcass weights change to meet industry goals. Poultry farming is a developing industry in Nepal and the poultry contributes about 4% to National GDP. Recently, Nepal ranks 92nd in the world for egg production and 112th for poultry meat production1.
Cold carcass weight, conformation, and fat information were available from the ICBF database on 6,701,105 animals slaughtered between the years 2010 and 2013. Carcass fat and conformation are scored on a 15-point scale (Englishby et al., 2016) using VIA mechanical grading. Four groups of wholesale cut weights, henceforth referred to as wholesale cuts, were also generated from the VIA of each carcass, as described in detail by Pabiou et al. (2011); the individual cuts contributing to each wholesale cut group are based on retail value (Pabiou et al., 2009).
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