The correlation of intramuscular fat content between muscles of the lamb carcass and the use of computed tomography to predict intramuscular fat percentage in lambs

Animal

Volumn 9, Issue 7, 2015, Pages 1239-1249

  Anderson, F ^a,b   Pethick, D W ^a,b   Gardner, G E ^a,b  

^a UNIVERSITY OF NEW ENGLAND   (Australia)

^b MURDOCH UNIVERSITY   (Australia)

Author keywords

computed tomography; fatness; intramuscular fat; lamb; lean meat yield

Indexed keywords

ANIMALIA; OVIS ARIES;

ADIPOSE TISSUE; ANIMAL; CHEMISTRY; COMPUTER ASSISTED TOMOGRAPHY; DOMESTIC SHEEP; MEAT; METABOLISM; PROCEDURES; SHEEP; SKELETAL MUSCLE; STANDARDS; TASTE; VETERINARY;

ADIPOSE TISSUE; ANIMALS; MEAT; MUSCLE, SKELETAL; SHEEP; SHEEP, DOMESTIC; TASTE; TOMOGRAPHY, X-RAY COMPUTED;

EID: 84931563069     PISSN: 17517311     EISSN: 1751732X     Source Type: Journal    
DOI: 10.1017/S175173111500049X     Document Type: Article

References (29)

1. Alston C, Mengersen K, Thompson J, Littlefield P, Perry D and Ball A. 2005. Extending the Bayesian mixture model to incorporate spatial information in analysing sheep CAT scan images. Crop and Pasture Science 56, 373-388.
2. Anderson F, Pannier L, Pethick DW and Gardner GE. 2014. Intramuscular fat in lamb muscle and the impact of selection for improved carcass lean meat yield. Animal, first published online 16 December. 2014. doi:10.1017/S1751731114002900.
3. Brackebrush SA, McKeith FK, Carr TR and McLaren DG. 1991. Relationship between longissimus composition and the composition of other major muscles of the beef carcass. Journal of Animal Science 69, 631-640.
4. Clelland N, Bunger L, McLean KA, Conington J, Maltin C, Knott S and Lambe NR. 2014. Prediction of intramuscular fat levels in Texel lamb loins using X-ray computed tomography scanning. Meat Science 98, 263-271.
5. Dikeman M. 1987. Fat reduction in animals and the effects on palatability and consumer acceptance of meat products. In Proceedings 40th Annual Reciprocal Meat Conference of the American Meat Science Association, June 28th to July 1st 1987, Chicago, USA, pp. 93-103.
6. Fogarty NM, Banks RG, van de Werf JHJ, Ball AJ and Gibson JP. 2007. The Information Nucleus-A new concept to enhance sheep industry gentic improvement. In Proceedings of the Seventeenth Association for Advancement of Animal Breeding and Genetics, 23rd to 26th September 2007, Armidale, NSW, Australia, pp. 29-32.
7. Font-i-Furnols M, Brun A, Tous N and Gispert M. 2013. Use of linear regression and partial least square regression to predict intramuscular fat of pig loin computed tomography images. Chemometrics and Intelligent Laboratory Systems 122, 58-64.
8. Gardner GE, Williams A, Siddell J, Ball AJ, Mortimer S, Jacob RH, Pearce KL, Hocking Edwards JE, Rowe JB and Pethick DW. 2010. Using Australian sheep breeding values to increase lean meat yield percentage. Animal Production Science 50, 1098-1106.
9. Greenwood PL, Gardner GE and Hegarty RS. 2006. Lamb myofibre characteristics are influenced by sire estimated breeding values and pastoral nutritional system. Australian Journal of Agricultural Research 57, 627-639.
10. Greenwood PL, Tomkins NW, Hunter RA and Allingham PG. 2009. Bovine myofiber characteristics are influenced by postweaning nutrition. Journal of Animal Science 87, 3114-3123.
11. Gundersen H and Jensen E. 1987. The efficiency of systematic sampling in sterology and its prediction. Journal of Microscopy 147, 229-263.
12. Gundersen HJG, Bendtsen TF, Korbo L, Marcussen N and Moller A. 1988. Some new, simple and efficient stereological methods and their use in pathological research and diagnosis pathological research and diagnosis. Acta Pathologica, Microbiologica et Immunologica Scandinavica 96, 379-394.
13. Hopkins D, Hegarty R, Walker P and Pethick D. 2006. Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep. Australian Journal of Experimental Agriculture 46, 879-884.
14. Karamichou E, Richardson RI, Nute GR, McLean KA and Bishop SC. 2006. Genetic analyses of carcass composition, as assessed by X-ray computer tomography, and meat quality traits in Scottish Blackface sheep. Animal Science 82, 151-162.
15. Kolstad K, Jopson NB and Vangen O. 1996. Breed and sex differences in fat distribution and mobilization in growing pigs fed at maintenance. Livestock Production Science 47, 33-41.
16. Lambe NR, Navajas EA, Fisher AV, Simm G, Roehe R and Bunger L. 2009. Prediction of lamb meat eating quality in two divergent breeds using various live animal and carcass measurements. Meat Science 83, 366-375.
17. Lambe NR, McClean KA, Macfarlane JM, Johnston NB, Jopson W, Haresign RI and Richardson LB. 2010. Predicting intramuscular fat content of lamb loin fillets using CT scanning. In Proceedings of the Farm Animal Imaging Congress, Dublin, Ireland, 25 to 26 September 2010, pp. 9-10.
18. Mull R. 1984. Mass estimates by computed tomography: physical density from CT numbers. American Journal of Roentgenology 143, 1101-1104.
19. Pannier L, Pethick DW, Geesink GH and Ball AJ 2014a. Intramuscular fat in the longissimus muscle is reduced in lambs from sires selected for leanness. Meat Science 96, 1068-1075.
20. Pannier L, Gardner GE, Pearce KL, McDonagh M, Ball AJ, Jacob RH and Pethick DW 2014b. Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb. Meat Science 96, 1076-1087.
21. Pearce K, Van de Ven R, Mudford C, Warner R, Hocking-Edwards J, Jacob R, Pethick D and Hopkins D. 2010. Case studies demonstrating the benefits on pH and temperature decline of optimising medium-voltage electrical stimulation of lamb carcasses. Animal Production Science 50, 1107-1114.
22. Perry D, Shorthose WR, Ferguson DM and Thompson JM. 2001. Methods used in the CRC program for the determination of carcass yield and beef quality. Australian Journal of Experimental Agriculture 41, 953-957.
23. Prieto N, Navajas E, Richardson R, Ross D, Hyslop J, Simm G and Roehe R. 2010. Predicting beef cuts composition, fatty acids and meat quality characteristics by spiral computed tomography. Meat Science 86, 770-779.
24. Prieto N, Navajas EA, Richardson RI, Ross DW, Hyslop JJ, Simm G and Roehe R. 2010. Predicting beef cuts composition, fatty acids and meat quality characteristics by spiral computed tomography. Meat Science 86, 770-779.
25. Shorthose W and Harris P. 1991. Effects of growth and composition on meat quality. Meat Science 7, 515-549.
26. Simm G, Lewis R, Collins J and Nieuwhof G. 2001. Use of sire referencing schemes to select for improved carcass composition in sheep. Journal of Animal Science 79, E255-E259.
27. Suzuki A. 1995. Differences in distribution of myofiber types between the supraspinatus and infraspinatus muscles of sheep. Anatomical Record 242, 483-490.
28. Thompson J. 2004. The effects of marbling on flavour and juiciness scores of cooked beef, after adjusting to a constant tenderness. Animal Production Science 44, 645-652.
29. Warner RD, Jacob RH, Edwards JEH, McDonagh M, Pearce K, Geesink G, Kearney G, Allingham P, Hopkins DL and Pethick DW. 2010. Quality of lamb meat from the information nucleus flock. Animal Production Science 50, 1123-1134.