Estimation of Carcass Tissue Composition from the Neck and Shoulder Composition in Growing Blackbelly Male Lambs

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

Estimation of Carcass Tissue Composition from the Neck and Shoulder Composition in Growing Blackbelly Male Lambs. / Gastelum-Delgado, Miguel A.; Aguilar-Quiñonez, José Antonio; Arce-Recinos, Carlos; García-Herrera, Ricardo A.; Macías-Cruz, Ulises; Lee-Rangel, Héctor A.; Cruz-Tamayo, Alvar A.; Ángeles-Hernández, Juan C.; Vargas-Bello-pérez, Einar; Chay-Canul, Alfonso J.

I: Foods, Bind 11, Nr. 10, 1396, 2022.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Gastelum-Delgado, MA, Aguilar-Quiñonez, JA, Arce-Recinos, C, García-Herrera, RA, Macías-Cruz, U, Lee-Rangel, HA, Cruz-Tamayo, AA, Ángeles-Hernández, JC, Vargas-Bello-pérez, E & Chay-Canul, AJ 2022, 'Estimation of Carcass Tissue Composition from the Neck and Shoulder Composition in Growing Blackbelly Male Lambs', Foods, bind 11, nr. 10, 1396. https://doi.org/10.3390/foods11101396

APA

Gastelum-Delgado, M. A., Aguilar-Quiñonez, J. A., Arce-Recinos, C., García-Herrera, R. A., Macías-Cruz, U., Lee-Rangel, H. A., Cruz-Tamayo, A. A., Ángeles-Hernández, J. C., Vargas-Bello-pérez, E., & Chay-Canul, A. J. (2022). Estimation of Carcass Tissue Composition from the Neck and Shoulder Composition in Growing Blackbelly Male Lambs. Foods, 11(10), [1396]. https://doi.org/10.3390/foods11101396

Vancouver

Gastelum-Delgado MA, Aguilar-Quiñonez JA, Arce-Recinos C, García-Herrera RA, Macías-Cruz U, Lee-Rangel HA o.a. Estimation of Carcass Tissue Composition from the Neck and Shoulder Composition in Growing Blackbelly Male Lambs. Foods. 2022;11(10). 1396. https://doi.org/10.3390/foods11101396

Author

Gastelum-Delgado, Miguel A. ; Aguilar-Quiñonez, José Antonio ; Arce-Recinos, Carlos ; García-Herrera, Ricardo A. ; Macías-Cruz, Ulises ; Lee-Rangel, Héctor A. ; Cruz-Tamayo, Alvar A. ; Ángeles-Hernández, Juan C. ; Vargas-Bello-pérez, Einar ; Chay-Canul, Alfonso J. / Estimation of Carcass Tissue Composition from the Neck and Shoulder Composition in Growing Blackbelly Male Lambs. I: Foods. 2022 ; Bind 11, Nr. 10.

Bibtex

@article{0bb0c4b8c3da43408167de2f15f895da,

title = "Estimation of Carcass Tissue Composition from the Neck and Shoulder Composition in Growing Blackbelly Male Lambs",

abstract = "This study was designed to develop predictive equations estimating carcass tissue composition in growing Blackbelly male lambs using as predictor variables for tissue composition of wholesale cuts of low economic value (i.e., neck and shoulder). For that, 40 lambs with 29.9 ± 3.18 kg of body weight were slaughtered and then the left half carcasses were weighed and divided in wholesale cuts, which were dissected to record weights of fat, muscle, and bone from leg, loin, neck, rib, and shoulder. Total weights of muscle (CM), bone (CB) and fat (CF) in carcass were recorded by adding the weights of each tissue from cuts. The CM, CF and CB positively correlated (p < 0.05; 0.36 ≤ r ≤ 0.86), from moderate to high, with most of the shoulder tissue components, but it was less evident (p ≤ 0.05; 0.32≤ r ≤0.63) with the neck tissue composition. In fact, CM did not correlate with neck fat and bone weights. Final models explained (p<0.01) 94, 92 and 88% of the variation observed for CM, CF and CB, respectively. Overall, results showed that prediction of carcass composition from shoulder (shoulder) tissue composition is a viable option over the more accurate method of analyzing the whole carcass.",

keywords = "carcass bone, carcass fat, carcass muscle, hair lambs",

author = "Gastelum-Delgado, {Miguel A.} and Aguilar-Qui{\~n}onez, {Jos{\'e} Antonio} and Carlos Arce-Recinos and Garc{\'i}a-Herrera, {Ricardo A.} and Ulises Mac{\'i}as-Cruz and Lee-Rangel, {H{\'e}ctor A.} and Cruz-Tamayo, {Alvar A.} and {\'A}ngeles-Hern{\'a}ndez, {Juan C.} and Einar Vargas-Bello-p{\'e}rez and Chay-Canul, {Alfonso J.}",

note = "Publisher Copyright: {\textcopyright} 2022 by the authors. Licensee MDPI, Basel, Switzerland.",

year = "2022",

doi = "10.3390/foods11101396",

language = "English",

volume = "11",

journal = "Foods",

issn = "2304-8158",

publisher = "MDPI AG",

number = "10",

}

RIS

TY - JOUR

T1 - Estimation of Carcass Tissue Composition from the Neck and Shoulder Composition in Growing Blackbelly Male Lambs

AU - Gastelum-Delgado, Miguel A.

AU - Aguilar-Quiñonez, José Antonio

AU - Arce-Recinos, Carlos

AU - García-Herrera, Ricardo A.

AU - Macías-Cruz, Ulises

AU - Lee-Rangel, Héctor A.

AU - Cruz-Tamayo, Alvar A.

AU - Ángeles-Hernández, Juan C.

AU - Vargas-Bello-pérez, Einar

AU - Chay-Canul, Alfonso J.

PY - 2022

Y1 - 2022

N2 - This study was designed to develop predictive equations estimating carcass tissue composition in growing Blackbelly male lambs using as predictor variables for tissue composition of wholesale cuts of low economic value (i.e., neck and shoulder). For that, 40 lambs with 29.9 ± 3.18 kg of body weight were slaughtered and then the left half carcasses were weighed and divided in wholesale cuts, which were dissected to record weights of fat, muscle, and bone from leg, loin, neck, rib, and shoulder. Total weights of muscle (CM), bone (CB) and fat (CF) in carcass were recorded by adding the weights of each tissue from cuts. The CM, CF and CB positively correlated (p < 0.05; 0.36 ≤ r ≤ 0.86), from moderate to high, with most of the shoulder tissue components, but it was less evident (p ≤ 0.05; 0.32≤ r ≤0.63) with the neck tissue composition. In fact, CM did not correlate with neck fat and bone weights. Final models explained (p<0.01) 94, 92 and 88% of the variation observed for CM, CF and CB, respectively. Overall, results showed that prediction of carcass composition from shoulder (shoulder) tissue composition is a viable option over the more accurate method of analyzing the whole carcass.

AB - This study was designed to develop predictive equations estimating carcass tissue composition in growing Blackbelly male lambs using as predictor variables for tissue composition of wholesale cuts of low economic value (i.e., neck and shoulder). For that, 40 lambs with 29.9 ± 3.18 kg of body weight were slaughtered and then the left half carcasses were weighed and divided in wholesale cuts, which were dissected to record weights of fat, muscle, and bone from leg, loin, neck, rib, and shoulder. Total weights of muscle (CM), bone (CB) and fat (CF) in carcass were recorded by adding the weights of each tissue from cuts. The CM, CF and CB positively correlated (p < 0.05; 0.36 ≤ r ≤ 0.86), from moderate to high, with most of the shoulder tissue components, but it was less evident (p ≤ 0.05; 0.32≤ r ≤0.63) with the neck tissue composition. In fact, CM did not correlate with neck fat and bone weights. Final models explained (p<0.01) 94, 92 and 88% of the variation observed for CM, CF and CB, respectively. Overall, results showed that prediction of carcass composition from shoulder (shoulder) tissue composition is a viable option over the more accurate method of analyzing the whole carcass.

KW - carcass bone

KW - carcass fat

KW - carcass muscle

KW - hair lambs

U2 - 10.3390/foods11101396

DO - 10.3390/foods11101396

M3 - Journal article

C2 - 35626966

AN - SCOPUS:85130413308

VL - 11

JO - Foods

JF - Foods

SN - 2304-8158

IS - 10

M1 - 1396

ER -

ID: 317100153