Autor(es):
Cadavez, Vasco 
Data: 2009
Identificador Persistente: http://hdl.handle.net/10198/7561
Origem: Biblioteca Digital do IPB
Assunto(s): Carcass; Meat; Lambs; Ultrasounds
Detalhes do Documento
The use of ultrasounds to predict lean meat proportion of lambs carcasses
Descrição
The objective or this work was to study the use of ultrasounds to predict lean meat proportion of lamb carcasses. One hundred and twenty lambs (SO males and 40 females) of Churra Bragançana Portuguese local breed with a mean live weight of 23.0±6.9 kg were used. Lambs were scanned using an ALOI(A SSD-500V ultrasound machine. equipped with one probe of 7.5 MHz, at lumbar and sterna I regions. The images were analysed in order to measure the longissimus muscle depth (LD), subcutaneous fat thickness (SF). between the 121h and J31h vertebrae, and breast bone tissue thickness at 3"1 (BT3) sternebrae. Lambs were slaughtered after 24 h fasting and carcasses were cooled at 4 T for 24 hours. Carcass left side was dissected into muscle. subcutaneous fat, intermuscular fat and bone and remainder (major blood vessels. ligaments, tendons, and thick connective tissue sheets associated with some muscles). The LD, SF, BT3 and hot carcass weight were fitted as independent variables to predict lean meat proportion. of carcass. Hot carcass weight explained 18.9% of lean meat proportion with a mean square error of 3.5%. Model including tissues measurements explained 57 .2% of lean meat proportion with a root mean square error of 2.6%. These results indicate that carcass tissues measured by ultrasounds can be used to predict the lean meat proportion of Churra Bragançana lambs.
The objective or this work was to study the use of ultrasounds to predict lean meat proportion of lamb carcasses. One hundred and twenty lambs (SO males and 40 females) of Churra Bragançana Portuguese local breed with a mean live weight of 23.0±6.9 kg were used. Lambs were scanned using an ALOI(A SSD-500V ultrasound machine. equipped with one probe of 7.5 MHz, at lumbar and sterna I regions. The images were analysed in order to measure the longissimus muscle depth (LD), subcutaneous fat thickness (SF). between the 121h and J31h vertebrae, and breast bone tissue thickness at 3"1 (BT3) sternebrae. Lambs were slaughtered after 24 h fasting and carcasses were cooled at 4 T for 24 hours. Carcass left side was dissected into muscle. subcutaneous fat, intermuscular fat and bone and remainder (major blood vessels. ligaments, tendons, and thick connective tissue sheets associated with some muscles). The LD, SF, BT3 and hot carcass weight were fitted as independent variables to predict lean meat proportion. of carcass. Hot carcass weight explained 18.9% of lean meat proportion with a mean square error of 3.5%. Model including tissues measurements explained 57 .2% of lean meat proportion with a root mean square error of 2.6%. These results indicate that carcass tissues measured by ultrasounds can be used to predict the lean meat proportion of Churra Bragançana lambs.
Tipo de Documento
Documento de conferência
Idioma Inglês
Idioma Inglês
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