Factors Influencing Carcass Composition of Livestock: a Review

Abstract

Meat production depends on several environmental factors and management practices. Meat animal carcasses vary in composition through genetic, age and sex of animal, nutritional, and environmental effects. Carcass composition of various species differs considerably in terms of carcass weight, percentages of fat, muscle and bone. As animals become older and heavier the proportion of fat in their carcasses increases and the proportion of muscles and bones decreases. Uncastrated male animals produce carcasses with more muscle than do castrated males. At a particular fat level the value of a carcass is influenced by the muscle: bone ratio. A higher ratio is obviously better since it equates to more saleable lean meat as well as better carcass conformation. Beef breeds have a higher ratio than dairy breeds and entire males have a higher ratio than castrates. Several factors within control of livestock producers may be manipulated to achieve desirable effects in carcass.

The effect of feed restriction on the fat profile of Santa Inês lamb meat

“…These values were higher than those reported by Leão et al (2011) when analyzing the longissimus dorsi muscle of lambs subjected to two levels of concentrate. However, no significant difference was observed in the other types of fat between the restriction levels, thus indicating that carcasses with the same muscle tissue ratio and fat levels were obtained even with different restriction levels, with a trend toward decreased fat cover (Irshad et al, 2012).…”

“…In a study characterizing Santa Inês lamb meat, Madruga, Sousa, Rosales, Cunha, and Ramos (2005), concluded that diet had a significant effect on cholesterol levels, indicating that feed may improve meat quality. Irshad et al (2012), using restriction levels of feed, cited that animals prioritize vital systems, for example, the nervous, respiratory, bone, and muscle systems, and ultimately lipid deposition. Another key aspect is the physiological maturity of each tissue, which differs according to the phase of development of the animal: bone tissue develops earlier, followed by muscle tissue and then adipose tissue.…”

Productive performance and quantitative carcass traits of lambs fed saccharine sorghum silage

“…SFT was higher in the carcasses of animals fed corn silage, compared with sorghum silages (Table 3). According to Irshad et al (2012), the efficient conversion of ration into meat by animals is usually related to the level of feed intake. However, if dietary energy intake exceeds the amount needed for lean tissue growth, the excess is used for fat deposition (Ponnampalam et al, 2019).…”

“…However, if dietary energy intake exceeds the amount needed for lean tissue growth, the excess is used for fat deposition (Ponnampalam et al, 2019). Therefore, animals that ingest greater amounts of energy generally deposit more fat (carcass and viscera) and are, consequently, less efficient in converting food into lean meat than animals fed slightly below ad libitum energy intake (Irshad et al, 2012).…”

Influence of birth weight and weaning weight on performance and veal quality

“…Growth is a basic and decisive factor in meat utility and especially in the categories intended for fattening, growth intensity is crucial (Schreurs et al, 2008). Meat production is based on the process of animal growth, which depends on several environmental factors as well as management practices (Irshad et al, 2013). The nutrition of calf after birth containing higher amount of fat is associated with the maturation of the rumen, and metabolic and endocrine systems (Greenwood and Cafe, 2007).…”