J. Anim Sci.
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J. Anim Sci. 1978. 47:606-614.
© 1978 American Society of Animal Science
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Adipose Tissue Chemical Composition and Carcass Traits Related to Bovine Carcass Composition1 ,2,

H. Dwight Loveday, Michael E. Dikeman, Melvin C. Hunt and Arthur D. Dayton

Kansas State University, Manhattan 66506

Abstract

Adipose chemical composition of loin fat (LF), round fat (RF) and brisket deckle fat (BF) was evaluated on 148 steer carcasses from Angus and Hereford dams mated to Angus, Hereford, Brahman, Sahiwal and Pinzgauer sires, and Angus dams mated to Tarentaise sires. Steers were slaughtered in three groups with one-third of each breed cross slaughtered each time. The second and third slaughter groups were fed 28 and 56 days longer, respectively, than the first group. Right sides of all carcasses were processed into closely trimmed retail cuts and 9–10–llth rib sections were analyzed for moisture, protein and lipid.

Adipose tissue lipid, moisture and lipid/ moisture ratios were used in combination with common carcass data and linear measurements to predict retail product, carcass fat trim and 9–10–11th rib compositional components.

Adipose tissue percentages of lipid tended to increase and percentages of moisture tended to decrease from the first to the the last slaughter group (SG I, II, III). RF lipid increased (P <.05) from 86% for SG I to 88% for SG III. Percentages of moisture decreased significantly in both BF and RF. Lipid/moisture ratio, as an indicator of maturity, indicates BF is a later maturing adipose depot than either LF or RF.

Regression equations with R2>.85 were obtained when adipose tissue chemical composition was included in the models, but adipose tissue chemical composition contributed little in predicting carcass composition. Twelfth rib longissimus width and lipid percentage were important variables in most regression models.

Footnotes

1 Contribution No. 573-j. Department of Animal Sciences and Industry and 287-j, Department of Statistics, Kansas Agricultural Experiment Station, Manhattan 66506.

2 Cooperation of the U.S. Meat Animal Research Center, Clay Center, NB, Agriculture Research Service, is acknowledged.






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Copyright © 1978 by the American Society of Animal Science.