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The use of carcass measurements to predict the yield of ‘high-priced cuts’ in carcass of Holstein calves

Published online by Cambridge University Press:  27 March 2009

M. H. Butterworth ,
J. A. Diaz  and
E. Hoystad
M. H. Butterworth
Affiliation:
Instituto Tecnologico y de Estudios Superioces de Monterrey Departments of Animal Science and Computer Science, Sucursal de Correos ‘J’ Monterrey, N. L. Mexico
J. A. Diaz
Affiliation:
Instituto Tecnologico y de Estudios Superioces de Monterrey Departments of Animal Science and Computer Science, Sucursal de Correos ‘J’ Monterrey, N. L. Mexico
E. Hoystad
Affiliation:
Instituto Tecnologico y de Estudios Superioces de Monterrey Departments of Animal Science and Computer Science, Sucursal de Correos ‘J’ Monterrey, N. L. Mexico
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Summary

Measurements were made on 104 carcasses of Holstein or Holstein cross-bred calves in a commercial slaughterhouse and retail butchers in Monterrey, NL. Measurements were: chilled carcass weight, circumference of side, maximum depth of forequarter (three measurements), length of leg, length of side, and length of forearm. Carcasses were cut and the sum of the weights of round, rump, short loin and rib (all bone in) defined as ‘high-priced cuts’. Multiple regressions were computed for linear, semi-allometric and allometric equations using a CDC 3300 computer.

The linear form of the equation accounted for more of the total variance than either the semi-allometric or allometric forms. In all equations cold carcass weight accounted for the greater part of total variance (98·9, 97·1 and 98·2% respectively for the three equations in the order as mentioned above). The incorporation of circumference of side slightly improved the goodness of fit in all cases as did the inclusion of length of side and length of leg in the semi-allometric form. The particularly high proportion of the total variation attributable to cold carcass weight in the present study was probably due to the sparse fat cover of the calves.

Type
Short Note
Information
The Journal of Agricultural Science , Volume 84 , Issue 3 , June 1975 , pp. 571 - 573
Copyright
Copyright © Cambridge University Press 1975

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References

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