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Prediction of beef carcass and meat quality traits from factors characterising the rearing management system applied during the whole life of heifers
Meat Science ( IF 7.1 ) Pub Date : 2018-03-10 , DOI: 10.1016/j.meatsci.2018.03.009
J. Soulat , B. Picard , S. Léger , V. Monteils

In this study, four prediction models were developed by logistic regression using individual data from 96 heifers. Carcass and sensory rectus abdominis quality clusters were identified then predicted using the rearing factors data. The obtained models from rearing factors applied during the fattening period were compared to those characterising the heifers' whole life. The highest prediction power of carcass and meat quality clusters were obtained from the models considering the whole life, with success rates of 62.8% and 54.9%, respectively. Rearing factors applied during both pre-weaning and fattening periods influenced carcass and meat quality. According to models, carcass traits were improved when heifer's mother was older for first calving, calves ingested concentrates during pasture preceding weaning and heifers were slaughtered older. Meat traits were improved by the genetic of heifers' parents (i.e., calving ease and early muscularity) and when heifers were slaughtered older. A management of carcass and meat quality traits is possible at different periods of the heifers' life.



中文翻译:

从小母牛一生中应用的饲养管理系统表征因素来预测牛肉and体和肉质性状

在这项研究中,使用来自96个小母牛的个体数据,通过逻辑回归开发了四个预测模型。体和腹直肌确定质量簇,然后使用饲养因子数据进行预测。将在育肥期间应用的饲养因子获得的模型与表征小母牛整个生命的模型进行比较。从整个生命周期模型中获得car体和肉品质簇的最高预测能力,成功率分别为62.8%和54.9%。在断奶前和育肥期间使用​​的饲养因素会影响cas体和肉质。根据模型,当小母牛的母亲第一次产犊时,car体的特性得到改善,小牛在断奶前的牧场中摄入了浓缩物,而小母牛被宰杀了。小母牛的父母的遗传改良了肉的性状(,产犊容易和早期肌肉发达)以及何时将小母牛宰杀。在小母牛生命的不同时期,可以管理car体和肉质性状。

更新日期:2018-03-10
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