| Autor: |
Lazar, Cristina, Pelmus, Rodica Stefania, Gras, Al. M., Rotar, M. C., Popa, Florin |
| Předmět: |
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| Zdroj: |
Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii; 2020, Vol. 53 Issue 1, p36-43, 8p |
| Abstrakt: |
This review come to underline the great potential of the ultrasound technique that developed year by year with the evolution of meat market industry and become more sensitive to the human consumers. In Romania the ultrasound technique was the first time used in vivo at sheep to improve meat evaluation. Classical method implies time consuming and complicated approach by cutting the carcasses to obtain commercial yield, slaughtering yield, dressing percentage and meat - bone ratio. Ultrasound parameters obtained at Longissimus Dorsi muscle in Romanian local breed Teleorman Black Had showed a great potential for meat production. High correlations were found between muscle depth with eye muscle area (0.71, 0.76) and eye muscle perimeter (0.90, 0.85), also with body weight at birth (0.40, 0.54) and at weaning age (0.55, 0.67). Eye muscle area at Romanian lambs was situated in the limits known for ultrasound meat carcass quality. The research investigations continued with a comparative study between non - invasive ultrasound with classical methods using linear regression models to estimate meat production without sacrifice the lambs and keeping them for reproduction. Ultrasound application were used with very good results at Romanian Carpatina goats with ultrasound measurements situated within the limits known by the scientific literature. For both species the ultrasounds measurements showed that one - measurement is enough to estimate meat quantity for a better carcass evaluation. That why ultrasound method is recommended to be an efficient and easy to use method to classify the individuals designed for carcass meat quality. Also, ultrasound show as the opportunities that must be embraced by the animal breeders and farmers to maximize the genetic progress in order to select the best individuals design for meat production. The ultimate goal of the livestock and meat industry is to have an accurate and objective measurement method for assessing the economically important traits of meat quality, and to determine the value and merit of the carcass while the animal is still alive. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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