Fecha/hora: 20/05/2024 14:10:08

Biblioteca(s): 	INIA Las Brujas.	
Fecha corriente: 	02/02/2022	
Fecha de la última actualización: 	02/02/2022	
Autoria: 	PRIETO, N.; NAVAJAS, E.; RICHARDSON, R.I.; ROSS, D.W.; HYSLOP, J.J.; SIMM, G.; ROEHE, R.	
Afiliación: 	N. PRIETO, Sustainable Livestock Systems Group, Scottish Agricultural College, West Mains Road, Edinburgh EH9 3JG, UK; ELLY ANA NAVAJAS VALENTINI, Sustainable Livestock Systems Group, Scottish Agricultural College, West Mains Road, Edinburgh EH9 3JG, UK; R.I. RICHARDSON, University of Bristol, Division of Farm Animal Science, Langford, Bristol, BS40 5DU, UK; D.W. ROSS, Sustainable Livestock Systems Group, Scottish Agricultural College, West Mains Road, Edinburgh EH9 3JG, UK; J.J. HYSLOP, Select Services, Scottish Agricultural College, West Mains Road, Edinburgh EH9 3JG, UK; G. SIMM, Sustainable Livestock Systems Group, Scottish Agricultural College, West Mains Road, Edinburgh EH9 3JG, UK; R. ROEHE, Sustainable Livestock Systems Group, Scottish Agricultural College, West Mains Road, Edinburgh EH9 3JG, UK.	
Título: 	Predicting beef cuts composition, fatty acids and meat quality characteristics by spiral computed tomography.	
Año de publicación: 	2010	
Fuente/Imprenta: 	Meat Science, 2010, Volume 86, Issue 3, Pages 770-779. doi: https://doi.org/10.1016/j.meatsci.2010.06.020	
ISSN: 	0309-1740	
DOI: 	10.1016/j.meatsci.2010.06.020	
Idioma: 	Inglés	
Notas: 	Article history: Received 12 February 2010; Received in revised form 18 June 2010; Accepted 21 June 2010.	
Contenido: 	ABSTRACT.- The potential of X-ray computed tomography (CT) as a predictor of cuts composition and meat quality traits using a multivariate calibration method (partial least square regression, PLSR) was investigated in beef cattle. Sirloins from 88 crossbred Aberdeen Angus (AAx) and 106 Limousin (LIMx) cattle were scanned using spiral CT. Subsequently, they were dissected and analyzed for technological and sensory parameters, as well as for intramuscular fat (IMF) content and fatty acid composition. CT-PLSR calibrations, tested by cross-validation, were able to predict with high accuracy the subcutaneous fat (R2, RMSECV=0.94, 34.60 g and 0.92, 34.46 g), intermuscular fat (R2, RMSECV=0.81, 161.54 g and 0.86, 42.16 g), total fat (R2, RMSECV=0.89, 65.96 g and 0.93, 48.35 g) and muscle content (R2, RMSECV=0.99, 58.55 g and 0.97, 57.45 g) in AAx and LIMx samples, respectively. Accurate CT predictions were found for fatty acid profile (R2=0.61?0.75) and intramuscular fat content (R2=0.71?0.76) in both sire breeds. However, low to very low accuracies were obtained for technological and sensory traits with R2 ranged from 0.01 to 0.26. The image analysis evaluated provides the basis for an alternative approach to deliver very accurate predictions of cuts composition, IMF content and fatty acid profile with lower costs than the reference methods (dissection, chemical analysis), without damaging or depreciating the beef cuts. 
© 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.	
Palabras-Clave: 	Beef quality; Carcass composition; Computed tomography; Fatty acids; Sensory characteristics; Technological parameters.	
Categoría del tema: 	L10 Genética y mejoramiento animal	
Registro original: 	INIA Las Brujas (LB)	
Ejemplares: 	LB - (102986-1) - ADD - AP - DD - PP/Meat Science/2010 -  -  - DIS