Carcass sides were individually weighed and fabricated into primals (ham, picnic shoulder, butt shoulder, belly, and loin) and subprimals according to Institutional Meat Purchase Specifications (NAMP, 2006; IMPS, 2014) guidelines at 24 to 72 h postmortem. Immediately after weights of primals and subprimals were collected, subprimals were then further separated into lean, pin up online casino fat, and bone components. Using the meat costs outlined previously, this would be worth €252 million to the beef processing industry per million animals harvested.
- 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.
- The study demonstrates that the choice of broiler strain significantly impacts growth performance and feed efficiency.
- Producers should consider market demand for specific meat parts when selecting broiler strains.
- Previously, using data from 156,864 animals from 7,301 herds, Connolly et al. (2016) reported that genetically elite animals performed better on-farm, potentially realizing a difference of up to €213.86 in carcass value between animals in the top 10% for the terminal index, relative to the average.
Predicted carcass meat yield and primal cut yields in cattle divergent in genetic merit for a terminal index
In a separate series of analysis, phenotypic carcass weight was included as a covariate in the model to quantify the difference in the dependent variables between the genetic merit groups when standardized to a common carcass weight. When terminal index was included as a class effect with four levels, a covariate expressing the difference between the animal’s terminal index value and terminal index center-point of the index group was also included in the model. Two-way interactions between sex (i.e., steer or young bull) and herd type (i.e., dairy or beef) with terminal index were also tested for significance in the mixed model.
However, this analysis was restricted to animals divergent for a terminal index (predominantly focused on returning profit to producers), and focused on the benefits that are likely to accrue within the farm gate from embarking on such a breeding strategy to improve the terminal index value of a herd. Indeed, the benefits of genetic selection on a whole gamut of performance traits in many domesticated species such as beef cattle (McHugh et al., 2014), dairy cattle (Berry and Evans, 2014), and sheep (Dawson and Carson, 2002) have been previously reported, but all confined their analyses to economic (and societal) benefits within the farm gate. In the present study, the impact of genetic selection on downstream industries, namely the meat processing sector, was evaluated.
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.
Therefore, it was not necessary to obtain animal care and use committee approval in advance of conducting this study. Intramuscular fat (IMF) content was determined using the Ankom XT20 Fat Analyzer for ether extraction of fat (AOAC, 2016). A homogenized loin chop was freeze-dried, and then a ground 2.0-g sample was extracted with petroleum ether for 30 min (AOAC, 2016). The authors wish to acknowledge Irish Cattle Breeding Federation (ICBF) for access to their database and to Anglo Beef Processors (ABP) for funding this study. This section collects any data citations, data availability statements, or supplementary materials included in this article.
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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.
This shelving unit weigh 80 lbs way to heavy to return therefore I am stuck with a mismatch unusable double set of Origami Shelving Units. I have been a customer for years and I am very disappointed in this business practice you should have better quality control for your warehouse. I will never order from HSN again realizing your lack of quality control and I do not have the confidence that I will receive correctly what I ordered. You need to have a method of correcting errors such as this without causing the customer so much lost. A total of 150 days old chicks of three breeds (Cobb-500, Lohman Indian River and Ross-308), each 50 in number were purchased from Phewa hatchery.
Each breed of chicks was allotted randomly in 15 experimental regimes each of area 10 square feet. Grower ration (B1) was fed up to 26th day followed and finisher ration (B2) from 26th day till the day of slaughter. A detailed description of the data available, as well as the editing producers used, and their justification, is provided in Connolly et al. (2016) but is summarized below. The data used in the present study were obtained from a preexisting database managed by the Irish Cattle Breeding Federation (ICBF).
Even when adjusted to a common carcass weight, 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).
Information regarding the best breed must be acknowledged because broilers are thought to be the greatest choice for meat production due to their quicker growth, shorter generation interval, better feed conversion rate and superior carcass. Also, Cobb-500 is suitable for markets with high demand for breast meat, while Ross-308 is better for leg and wing meat. Anterior to the Canadian grading site (toward the blade end of the loin), 3.0 cm-thick boneless loin chops were cut, trimmed of external fat, and the longissimus thoracis muscle was separated from other muscles.
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.
With thousands of chicken breeds to choose from, it can be difficult to select the best one for our needs5. The primary goal of broiler rearing is to produce quality broiler carcasses that are acceptable to consumers. In comparison to other meat-producing animals, the modern broiler chicken grows quickly, is efficient and can quickly meet the need for protein in times of scarcity. According to Khalid et al.6, Cobb and Ross breeds are widely reared out of which Cobb breeds have better growth rate and feed efficiency than the Ross breeds. A flock’s ability to convert feed input into live body weight is measured by the feed conversion ratio. It offers a measure of management effectiveness as well as profit at any given feed cost4.
- Breeders have to constantly evaluate and choose newer broiler breeds in order to evolve high-quality broiler breeds with enhanced physiological and production features.
- It is also important to highlight that the gains achieved through breeding are cumulative and permanent and, with future improvement in VIA (and other) technology, increased genetic gain could be made to further increase carcass meat yield and carcass composition for the beef industry.
- There were limited significant interactions between sex and hot carcass weight quantile in this study; therefore, the interaction means were presented in supplementary tables (Supplementary Tables S1 to S8) and the main effects were the focus of the above discussion.
- I will never order from HSN again realizing your lack of quality control and I do not have the confidence that I will receive correctly what I ordered.
The lower value cut (LVC) group includes fore- and hind-shins (shank), ribs 1 to 6, ribs 7 to 13, flank, brisket, neck, and lean trimmings. The medium value cut (MVC) group includes the weight of the shoulder i.e., clod (beef chuck), blade steak, braising muscle, chuck tender, leg of mutton cut (LMC), and the chuck cuts. The high value cut (HVC) group includes the sirloin (i.e., rump and tail of rump) and the round i.e., silverside, topside, knuckle, salmon cut (part of the round in the United States) cut weights. The very high value cut (VHVC) group comprises of the weights of the rib-roast i.e., cap of ribs, cube roll (i.e., ribeye boneless), striploin, and fillet (i.e., tenderloin). Total carcass meat weight, total carcass fat weight, and total bone weight are also routinely predicted from the VIA (Pabiou et al., 2011).