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Sakamoto L.S.,Centro Apta Bovinos Of Corte Institute Zootecnia Secretaria Of Agricultura E Abastecimento Do Estado Of Sao Paulo | Mercadante M.E.Z.,Centro Apta Bovinos Of Corte Institute Zootecnia Secretaria Of Agricultura E Abastecimento Do Estado Of Sao Paulo | Bonilha S.F.M.,Centro Apta Bovinos Of Corte Institute Zootecnia Secretaria Of Agricultura E Abastecimento Do Estado Of Sao Paulo | Branco R.H.,Centro Apta Bovinos Of Corte Institute Zootecnia Secretaria Of Agricultura E Abastecimento Do Estado Of Sao Paulo | And 2 more authors.
Journal of Animal Science | Year: 2014

Data from 156 Nellore males were used to develop equations for the prediction of retail beef yield and carcass fat content, expressed as kilograms and as a percentage, from live animal and carcass measurements. Longissimus muscle area and backfat and rump fat thickness were measured by ultrasound up to 5 d before slaughter and fasted live weight was determined 1 d before slaughter. The same traits were obtained after slaughter. The carcass edible portion (CEP in kg and CEP% in percentage; n = 116) was calculated by the sum of the edible portions of primal cuts: hindquarter, forequarter, and spare ribs. Trimmable fat from the carcass boning process, with the standardization of about 3 mm of fat on retail beef, was considered to be representative of carcass fat content. Most of the variation in CEP was explained by fasted live weight or carcass weight (R2 of 0.92 and 0.96); the same occurred for CEP% (R2 of 0.15 and 0.13), and for CEP, the inclusion of LM area and fat thickness reduced the equation bias (lower value of Mallow’s Cp statistics). For trimmable fat, most variation could be explained by weight or rump fat thickness. In general, the equations developed from live animal measurements showed a predictive power similar to the equations using carcass measurements. In all cases, the traits expressed as kilograms were better predicted (R2 of 0.39 to 0.96) than traits expressed as a percentage (R2 of 0.08 to 0.42). © 2014 American Society of Animal Science. All rights reserved. Source

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