Comparison of alternative models to predict lean meat percentage of lamb carcasses

Detalhes bibliográficos
Autor(a) principal: Cadavez, Vasco
Data de Publicação: 2011
Outros Autores: Monteiro, Fernando C.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/11272
Resumo: The objective of this study was to develop and compare alternative prediction equations of lean meat proportion (LMP) of lamb carcasses. Forty (40) male lambs, 22 of Churra Galega Bragançana Portuguese local breed and 18 of Suffolk breed were used. Lambs were slaughtered, and carcasses weighed approximately 30 min later in order to obtain hot carcass weight (HCW). After cooling at 4º C for 24-h a set of seventeen carcass measurements was recorded. The left side of carcasses was dissected into muscle, subcutaneous fat, inter-muscular fat, bone, and remainder (major blood vessels, ligaments, tendons, and thick connective tissue sheets associated with muscles), and the LMP was evaluated as the dissected muscle percentage. Prediction equations of LMP were developed, and fitting quality was evaluated through the coefficient of determination of estimation (R2 e) and standard error of estimate (SEE). Models validation was performed by k-fold crossvalidation and the coefficient of determination of prediction (R2 p) and standard error of prediction (SEP) were computed. The BT2 measurement was the best single predictor and accounted for 37.8% of the LMP variation with a SEP of 2.30%. The prediction of LMP of lamb carcasses can be based simple models, using as predictors the HCW and one fat thickness measurement.
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spelling Comparison of alternative models to predict lean meat percentage of lamb carcassesBootstrapCarcassLambsLean meatThe objective of this study was to develop and compare alternative prediction equations of lean meat proportion (LMP) of lamb carcasses. Forty (40) male lambs, 22 of Churra Galega Bragançana Portuguese local breed and 18 of Suffolk breed were used. Lambs were slaughtered, and carcasses weighed approximately 30 min later in order to obtain hot carcass weight (HCW). After cooling at 4º C for 24-h a set of seventeen carcass measurements was recorded. The left side of carcasses was dissected into muscle, subcutaneous fat, inter-muscular fat, bone, and remainder (major blood vessels, ligaments, tendons, and thick connective tissue sheets associated with muscles), and the LMP was evaluated as the dissected muscle percentage. Prediction equations of LMP were developed, and fitting quality was evaluated through the coefficient of determination of estimation (R2 e) and standard error of estimate (SEE). Models validation was performed by k-fold crossvalidation and the coefficient of determination of prediction (R2 p) and standard error of prediction (SEP) were computed. The BT2 measurement was the best single predictor and accounted for 37.8% of the LMP variation with a SEP of 2.30%. The prediction of LMP of lamb carcasses can be based simple models, using as predictors the HCW and one fat thickness measurement.Biblioteca Digital do IPBCadavez, VascoMonteiro, Fernando C.2014-10-31T11:05:46Z20112011-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/11272engCadavez, Vasco A.P.; Monteiro, Fernando J. C. (2011). Comparison of alternative models to predict lean meat percentage of lamb carcasses. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering. ISSN 1307-6892. 5:11, p. 841-845info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:26:42Zoai:bibliotecadigital.ipb.pt:10198/11272Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:01:56.847474Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Comparison of alternative models to predict lean meat percentage of lamb carcasses
title Comparison of alternative models to predict lean meat percentage of lamb carcasses
spellingShingle Comparison of alternative models to predict lean meat percentage of lamb carcasses
Cadavez, Vasco
Bootstrap
Carcass
Lambs
Lean meat
title_short Comparison of alternative models to predict lean meat percentage of lamb carcasses
title_full Comparison of alternative models to predict lean meat percentage of lamb carcasses
title_fullStr Comparison of alternative models to predict lean meat percentage of lamb carcasses
title_full_unstemmed Comparison of alternative models to predict lean meat percentage of lamb carcasses
title_sort Comparison of alternative models to predict lean meat percentage of lamb carcasses
author Cadavez, Vasco
author_facet Cadavez, Vasco
Monteiro, Fernando C.
author_role author
author2 Monteiro, Fernando C.
author2_role author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Cadavez, Vasco
Monteiro, Fernando C.
dc.subject.por.fl_str_mv Bootstrap
Carcass
Lambs
Lean meat
topic Bootstrap
Carcass
Lambs
Lean meat
description The objective of this study was to develop and compare alternative prediction equations of lean meat proportion (LMP) of lamb carcasses. Forty (40) male lambs, 22 of Churra Galega Bragançana Portuguese local breed and 18 of Suffolk breed were used. Lambs were slaughtered, and carcasses weighed approximately 30 min later in order to obtain hot carcass weight (HCW). After cooling at 4º C for 24-h a set of seventeen carcass measurements was recorded. The left side of carcasses was dissected into muscle, subcutaneous fat, inter-muscular fat, bone, and remainder (major blood vessels, ligaments, tendons, and thick connective tissue sheets associated with muscles), and the LMP was evaluated as the dissected muscle percentage. Prediction equations of LMP were developed, and fitting quality was evaluated through the coefficient of determination of estimation (R2 e) and standard error of estimate (SEE). Models validation was performed by k-fold crossvalidation and the coefficient of determination of prediction (R2 p) and standard error of prediction (SEP) were computed. The BT2 measurement was the best single predictor and accounted for 37.8% of the LMP variation with a SEP of 2.30%. The prediction of LMP of lamb carcasses can be based simple models, using as predictors the HCW and one fat thickness measurement.
publishDate 2011
dc.date.none.fl_str_mv 2011
2011-01-01T00:00:00Z
2014-10-31T11:05:46Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/11272
url http://hdl.handle.net/10198/11272
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Cadavez, Vasco A.P.; Monteiro, Fernando J. C. (2011). Comparison of alternative models to predict lean meat percentage of lamb carcasses. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering. ISSN 1307-6892. 5:11, p. 841-845
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