Sheep carcass composition estimated from Longissimus thoracis et lumborum muscl...

• Author(s): Severiano, Silva ; Guedes, Cristina ; Santos, Virgínia ; Lourenço, A.L. ; Azevedo, Jorge Manuel Teixeira de ; Dias da Silva, Arnaldo Alves
• Date: 2007
• Persistent ID: http://hdl.handle.net/10348/1749
• Origin: Repositório da UTAD
• Subject(s): carcass composition; muscle; sheep; volume; ultrasound
• Document Type: Article
• Language: English

Description

The use of Longissimus thoracis et lumborum muscle (LM) volume measured in vivo by real-time ultrasonography (RTU) to estimate carcass composition was evaluated in 47 female sheep. Animals were scanned over six sites (7th, 9th, 11th and 13th thoracic vertebrae and 2nd and 4th lumbar vertebrae). After slaughter carcass weight (CW) and composition by dissection were determined. RTU volume measurements were calculated by multiplying the LM area at each site by the vertebra lengths. Equivalent measurements to those taken in vivo were obtained on the carcass using a digital camera and image analysis. The correlation between LM volume measured by RTU and in the carcass was high for all scans. LM volume was better in predicting carcass muscle than carcass fat. Lower determination coefficients were obtained between LM volume and carcass tissues expressed in % of CW. The best estimates of carcass tissues weights and proportions were obtained using the LM volume between the 2nd and the 4th lumbar vertebrae for all tissues. Multiple regression equations were fitted using live weight (LW) and LM volume to predict carcass composition. For all tissues, the best fit was obtained with two, three or four independent variables and the stepwise procedure was consistent in selecting LW to establish the prediction equations. Weights and proportions of muscle, subcutaneous fat, intermuscular fat and total fat were accurately predicted. These results indicate that Longissimus thoracis et lumborum muscle volume measured in vivo by RTU can be used to predict sheep carcass composition (muscle and fat).