02219naa a2200301 a 450000100080000000500110000800800410001902200140006002400390007410000160011324501520012926000090028150002820029052010250057265300240159765300240162165300170164565300160166265300100167870000160168870000170170470000180172170000170173970000220175670000160177870000130179477301100180710627182022-02-01       2007    bl uuuu     u00u1 u    #d  a0309-17407 a10.1016/j.meatsci.2006.09.0072DOI1 aNAVAJAS, E.  aAccuracy of in vivo muscularity indices measured by computed tomography and their association with carcass quality in lambs.h[electronic resource]  c2007  aArticle history: Received 8 February 2006; Received in revised form 21 July 2006; Accepted 4 September 2006. Corresponding author:  Navajas, E.A.; Sustainable Livestock Systems Group, Scottish Agricultural College, King's Buildings, United Kingdom; email:Elly.Navajas@sac.ac.uk  aABSTRACT.- Assessments of muscle mass and skeletal dimensions by Computed Tomography (CT) enable the development of new muscularity indices for the hind leg (HL) and lumbar region (LR) in lambs. Compared to previous CT muscularity indices, the accuracy was much higher with the new index in the HL (correlations between CT and dissection indices of 0.89 vs 0.51). The accurate measurement of femur length by CT used in the calculation of the new HL index made an important contribution to the higher accuracy of the index. The improvement in accuracy was smaller for the LR (0.55 vs 0.44). The association of CT muscularity indices and carcass quality in Texel and Scottish Blackface lambs showed that improved muscularity is not phenotypically correlated with detrimental effects on carcass composition. CT muscularity indices provide an alternative method to improve carcass conformation and leanness, using measurements that at a constant weight are independent of fatness.  © 2006 Elsevier Ltd. All rights reserved.  aCarcass composition  aComputed tomography  aConformation  aMuscularity  aSheep1 aLAMBE, N.R.1 aMCLEAN, K.A.1 aGLASBEY, C.A.1 aFISHER, A.V.1 aCHARTERIS, A.J.L.1 aBÜNGER, L.1 aSIMM, G.  tMeat Science, 2007, Volume 75, Issue 3, Pages 533-542. doi: https://doi.org/10.1016/j.meatsci.2006.09.007