mars 2022

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.

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.

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.

• Effect of sex (conventionally-raised market barrows versus conventionally-raised market gilts) on whole and trimmed loin primal cut-out values.
• 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.
• Intramuscular fat (IMF) content was determined using the Ankom XT20 Fat Analyzer for ether extraction of fat (AOAC, 2016).
• The LIR strain, with its lower performance metrics, is less attractive from both biological and economic stand point.
• Selection priorities focused on being representative of the pigs slaughtered in the commercial setting while equally representing barrows and gilts across the different weights.

Included Categories

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).

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).

Finally, backfat thickness was arranged into three groups (≤15 mm, 15.5 to 19 mm, ≥19.5 mm), and efforts were made to equally represent trim, intermediate, and fat carcasses among each of the sex groups. Carcasses with defects (i.e. missing components) or unacceptable splits (i.e. carcass split score 3 or carcass split score x) were not considered for use in the study. The choice of broiler strain significantly impacts biological performance, carcass yield and economic efficiency. The LIR strain, with its lower performance metrics, is less attractive from both biological and economic stand point.

A major focus of processors is to maximize the percentage of (high value) red meat yield while reducing the quantity of carcass bone, but still maintaining the required external fat cover to ensure a pleasant eating experience, irrespective pin up online casino of markets and customers. Several studies, both at the (small) experimental level (Campion et al., 2009; Clarke et al., 2009a) and using larger (national) databases (McHugh et al., 2011; Connolly et al., 2016), have clearly demonstrated the favorable impact of genetic selection on increasing on-farm animal performance. Genetically elite animals (i.e., top 25%) were, on average, slaughtered at a younger age, with superior carcass characteristics resulting in carcasses worth €187 more than the bottom 25% on genetic merit (Connolly et al., 2016).

Loin primal

• 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).
• The Cobb-500 strain is optimal for producers targeting high breast meat yield, whereas Ross-308 is preferable for higher yields of leg and wing meat.
• 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.
• 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.

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).

Meeting the Processors Desired Carcass Characteristics

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.