Prediction of beef carcass and meat traits from rearing factors in young bulls and cull cows
| العنوان: | Prediction of beef carcass and meat traits from rearing factors in young bulls and cull cows |
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| المؤلفون: | J. Soulat, Brigitte Picard, S. Léger, Valérie Monteils |
| المساهمون: | Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS), Laboratoire de Mathématiques Blaise Pascal (LMBP), Université Blaise Pascal - Clermont-Ferrand 2 (UBP)-Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement |
| المصدر: | Journal of Animal Science Journal of Animal Science, American Society of Animal Science, 2016, 94 (4), pp.1712-1726. ⟨10.2527/jas.2015-0164⟩ Journal of Animal Science, 2016, 94 (4), pp.1712-1726. ⟨10.2527/jas.2015-0164⟩ |
| بيانات النشر: | HAL CCSD, 2016. |
| سنة النشر: | 2016 |
| مصطلحات موضوعية: | 0301 basic medicine, Male, Calibration and validation, Mean squared prediction error, [SDV]Life Sciences [q-bio], meat sensory properties, Breeding, [SHS]Humanities and Social Sciences, 03 medical and health sciences, Animal science, Isocitrate dehydrogenase activity, Individual data, Genetics, medicine, Animals, [INFO]Computer Science [cs], Animal Husbandry, Muscle, Skeletal, Mathematics, carcass composition, 2. Zero hunger, 030109 nutrition & dietetics, 0402 animal and dairy science, food and beverages, 04 agricultural and veterinary sciences, General Medicine, Random effects model, 040201 dairy & animal science, Breed, Tenderness, fattening period, prediction model, Red Meat, Phenotype, Adipose Tissue, Taste, Body Composition, Animal Science and Zoology, Cattle, Female, medicine.symptom, Predictive modelling, Food Science |
| الوصف: | International audience; The aim of this study was to predict the beef carcass and LM (thoracis part) characteristics and the sensory properties of the LM from rearing factors applied during the fattening period. Individual data from 995 animals (688 young bulls and 307 cull cows) in 15 experiments were used to establish prediction models. The data concerned rearing factors (13 variables), carcass characteristics (5 variables), LM characteristics (2 variables), and LM sensory properties (3 variables). In this study, 8 prediction models were established: dressing percentage and the proportions of fat tissue and muscle in the carcass to characterize the beef carcass; cross-sectional area of fibers (mean fiber area) and isocitrate dehydrogenase activity to characterize the LM; and, finally, overall tenderness, juiciness, and flavor intensity scores to characterize the LM sensory properties. A random effect was considered in each model: the breed for the prediction models for the carcass and LM characteristics and the trained taste panel for the prediction of the meat sensory properties. To evaluate the quality of prediction models, 3 criteria were measured: robustness, accuracy, and precision. The model was robust when the root mean square errors of prediction of calibration and validation sub-data sets were near to one another. Except for the mean fiber area model, the obtained predicted models were robust. The prediction models were considered to have a high accuracy when the mean prediction error (MPE) was ≤0.10 and to have a high precision when the was the closest to 1. The prediction of the characteristics of the carcass from the rearing factors had a high precision ( > 0.70) and a high prediction accuracy (MPE < 0.10), except for the fat percentage model ( = 0.67, MPE = 0.16). However, the predictions of the LM characteristics and LM sensory properties from the rearing factors were not sufficiently precise ( < 0.50) and accurate (MPE > 0.10). Only the flavor intensity of the beef score could be satisfactorily predicted from the rearing factors with high precision ( = 0.72) and accuracy (MPE = 0.10). All the prediction models displayed different effects of the rearing factors according to animal categories (young bulls or cull cows). In consequence, these prediction models display the necessary adaption of rearing factors during the fattening period according to animal categories to optimize the carcass traits according to animal categories. |
| اللغة: | English |
| تدمد: | 0021-8812 1525-3163 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3b0fb6c66d898bb476f398444869cb5Test https://hal.inrae.fr/hal-02636833Test |
| رقم الانضمام: | edsair.doi.dedup.....b3b0fb6c66d898bb476f398444869cb5 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 00218812 15253163 |
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