This work received financial and in-kind support from Conestoga Meat Packers, Ltd. and financial support from Ontario Pork and the Natural Science and Engineering Research Council (NSERC) of Canada. The authors would like to thank the University of Guelph Meat Laboratory for their assistance during the study. Drip loss was measured over a 48-h period in samples that were 24to 72 h postmortem (at the time of fabrication) at the beginning of the measurement using two 25-mm diameter cores with the EZ cup method described previously by Rassmussen and Andersson (1996). PH was measured 24 to 72 h postmortem (at the time of fabrication) at three different locations on the same loin chop using a spear-tipped pH meter (Hanna HI98163; Hanna Instruments, Mississauga, Ontario, Canada). The pH meter was calibrated with buffer solutions that were stored at refrigerated temperatures (≤4 °C) prior to use and then checked using the buffer solutions at incremental time points during use.
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.
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 total of 17 slaughter events consisting of approximately 3,950 carcasses were utilized to select the 343 carcasses that were used in the study.
- 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 current EUROP carcass grading system adopted in EU countries attempts to characterize each carcass based on expected red meat yield and quality (Allen and Finnerty, 2000).
- This was largely driven by differences in subjective marbling scores; however, barrows had greater percentages of loins meeting or exceeding subjective color scores of 3.0 and subjective firmness scores of 2.0 when compared with gilts.
Table 3.
- 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.
- Carcass fat and conformation are scored on a 15-point scale (Englishby et al., 2016) using VIA mechanical grading.
- 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.
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.
Shoulder primals
After dressing of the carcasses was completed (i.e. carcasses passed the final CFIA inspection at the last rail-out location), study personnel recorded the order of the carcasses on the moving line along with examining each carcass for evidence of carcass defects or missing components. Examples of carcass defects (i.e. missing components) that were noted throughout the study included missing feet, missing legs, missing head, over scalding of the carcass resulting in trim, loss of ear(s), and removal pin up online casino of skin, fat, or lean (that normally would be kept on the carcass during carcass dressing). Where backfat thickness (mm) and the muscle depth (mm) are collected at the grading site for each carcass.
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.
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.
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.