Prática de Avaliação de Carcaça de Ovinos

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Faculdade de Medicina Veterinária e Zootecnia – FMVZ – Campus de Botucatu Departamento de Produção Animal Prática de Avaliação de Prática de Avaliação de Carcaça de Ovinos Carcaça de Ovinos http://ars.sdstate.edu/AnimalEval/Sheep/sheep_evaluation_practice_site.htm André Mendes Jorge Zootecnista Prof. Dr. André Mendes Jorge Zootecnista Professor Adjunto – Livre Docente Departamento de Produção Animal

Transcript of Prática de Avaliação de Carcaça de Ovinos

Faculdade de Medicina Veterinária e Zootecnia – FMVZ – Campus de Botucatu

Departamento de Produção Animal

Prática de Avaliação de Prática de Avaliação de Carcaça de OvinosCarcaça de Ovinos

http://ars.sdstate.edu/AnimalEval/Sheep/sheep_evaluation_practice_site.htm

André Mendes JorgeZootecnista

Prof. Dr. André Mendes Jorge

ZootecnistaProfessor Adjunto – Livre DocenteDepartamento de Produção Animal

Pernas ComprimentoPernas

Parte interna

da perna Saliência

Comprimento

da perna

PernasGordura do úbere

Parte externa da perna

Alcatra, maminha, picanha

Topo do lomboLombo (junção) Bolso do Flanco

Lombo

Costelas

Topo do lombo

FlancoCostelas

PaletaPeitoCotovelo

Paleta

Pescoço Pata dianteira

Braço

Saliência

Prof. Dr. André Mendes Jorge

espessura

ç

Largura

Flanco primáriop

Flanco secundário

Diafragma

Costelas

Prof. Dr. André Mendes Jorge

Peito

Parede da CostelaCostela

Olho do lombo

Espessura de gorduraEspessura de gordura

Prof. Dr. André Mendes Jorge

Prof. Dr. André Mendes Jorge

Prof. Dr. André Mendes Jorge

Prof. Dr. André Mendes Jorge

Prof. Dr. André Mendes Jorge

Facts on Carcass Evaluation

Calculations for on the Harvest Floor

To qualify for lamb carcass- Must have a minimum hot carcass weight of Must have a minimum hot carcass weight of 45 pounds

Have at least 10 i ch of fat cover at the rib eye- Have at least .10 inch of fat cover at the rib eye- Have a quality grade of low Choice or better

f- Have a maximum yield grade of 3.99- No signs of being a yearling, mutton, or g f g y gcryptorchid- Meet standard rib eye requirements

Prof. Dr. André Mendes Jorge

Meet standard rib eye requirements

Rib eye Requirements (inch)

t i ht (lb ) Mi i ib E A ( EA) ( )Hot Carcass Weight (lbs) Minimum Rib Eye Area (REA) (sq inch)

40 - 45 2.2

46 - 50 2.3

51 – 55 2.4

56 – 60 2.5

61 – 65 2.6

66 – 70 2.7

71 – 75 2.8

76 – 80 2.9

81 – 85 3.0

86 - 90 3.1

91 - + 3 2

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91 + 3.2

Dressing Percentage= Chilled carcass wt. / Live Weight * 100

Yield Grade = (Rib Fat * 10) + .4

Percent Boneless Closely Trimmed Retail Product Percent Boneless Closely Trimmed Retail Product (BCTRC) = 49,936 …

-(.0848 * hot carcass wt. in lbs.)-(4.376 * fat thickness in inches)

-(3.53 * body wall thickness in inches)( ody h k e he )+(2.456 * rib eye area in square inches)

Prof. Dr. André Mendes Jorge

Body wall thickness= the total measurement of fat combined with muscle measured ¾ up on the rib eye, on a ribbed carcass .y

Average rib eye area on 125 lbs Lamb is between Average rib eye area on 125 lbs. Lamb is between 1.5-3.0 sq inch on the average many may be above or below this average It also depends on the breed or below this average. It also depends on the breed type of the sheep.

The ideal lamb will have a fat cover between .15 and f.25 inch of rib fat. A lamb with .10 inch of rib fat should grade USDA Choice.

Prof. Dr. André Mendes Jorge

should grade USDA Choice.

EXERCÍCIOS PRÁTICOS

Prof. Dr. André Mendes Jorge

Ovino #1, Peso vivo 145 lbs

Prof. Dr. André Mendes Jorge

Dressing Percentage= Chilled carcass wt. / Live Weight * 100

Yield Grade = (Rib Fat * 10) + .4

Percent Boneless Closely Trimmed Retail Product Percent Boneless Closely Trimmed Retail Product (BCTRC) = 49,936 …

-(.0848 * hot carcass wt. in lbs.)-(4.376 * fat thickness in inches)

-(3.53 * body wall thickness in inches)( ody h k e he )+(2.456 * rib eye area in square inches)

Prof. Dr. André Mendes Jorge

Dressing %

Carcass weight 78

Back fat 0 3Back fat 0.3

Body wall 1.2

RibEye area 2.8

Yield gradeYield grade

BCTRC

Quality grade High ch.

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Dressing % 53.79

Carcass weight 78

Back fat 0 3Back fat 0.3

Body wall 1.2

RibEye area 2.8

Yield grade 3 4Yield grade 3.4

BCTRC 44.5%

Quality grade High ch.

Prof. Dr. André Mendes Jorge

Ovino #2, Peso vivo 151 lbs

Prof. Dr. André Mendes Jorge

Dressing %g %Carcass wt. 78

Back fat 0 32Back fat 0.32Body wall 1.15

RibEye area 2.4Yield gradeYield grade

BCTRCli d i h hQuality grade High ch.

Prof. Dr. André Mendes Jorge

Dressing % 51.66g %Carcass wt. 78

Back fat 0 32Back fat 0.32Body wall 1.15

RibEye area 2.4Yield grade 3 6Yield grade 3.6

BCTRC 43.54%li d i h hQuality grade High ch.

Prof. Dr. André Mendes Jorge

Ovino #3, Peso vivo 119 lbs

Prof. Dr. André Mendes Jorge

Dressing %

Carcass wt. 62

Back fat 0.2k f

Body wall 1.05

ibRibEye area 2.4

Yield gradeY g

BCTRC

Quality grade Ave. ch.

Prof. Dr. André Mendes Jorge

Dressing % 52.1

Carcass wt. 62

Back fat 0.2k f

Body wall 1.05

ibRibEye area 2.4

Yield grade 2.4Y g

BCTRC 45.85%

Quality grade Ave. ch.

Prof. Dr. André Mendes Jorge

Ovino#4, Peso vivo 141 lbs

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Dressing %

Carcass wt 74Carcass wt. 74

Back fat 0.2f

Body wall 1.35

RibEye area 2.6

Yield gradeYield grade

BCTRC

Quality grade High ch.

Prof. Dr. André Mendes Jorge

Dressing % 52.48

Carcass wt 74Carcass wt. 74

Back fat 0.2f

Body wall 1.35

RibEye area 2.6

Yield grade 2 4Yield grade 2.4

BCTRC 44.00%

Quality grade High ch.

Prof. Dr. André Mendes Jorge

Ovino #5, Peso vivo 147 lbs

Prof. Dr. André Mendes Jorge

Dressing %Dressing %Carcass wt. 78

fBack fat 0.4Body wall 1.4y

RibEye area 2.5Yi ld dYield grade

BCTRCQuality grade High ch.

Prof. Dr. André Mendes Jorge

Dressing % 53.06Dressing % 53.06Carcass wt. 78

fBack fat 0.4Body wall 1.4y

RibEye area 2.5Yi ld d 4 4Yield grade 4.4

BCTRC 42.15%%Quality grade High ch.

Prof. Dr. André Mendes Jorge

Ovino #6, Peso vivo 164 lbs

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Dressing %

Carcass wt. 96

Back fat 0.2f

Body wall 1.2

bRibEye area 3.3

Yield gradeY e d grade

BCTRC

Quality grade High ch.

Prof. Dr. André Mendes Jorge

Dressing % 58.54

Carcass wt. 96

Back fat 0.2f

Body wall 1.2

bRibEye area 3.3

Yield grade 2.4Y e d grade 2 4

BCTRC 44.5%

Quality grade High ch.

Prof. Dr. André Mendes Jorge

LW = 145lbs LW = 151lbs LW = 119lbs

Dressing % 53.79

YGrade 3.4

Dressing % 51.66

YGrade 3.6

Dressing % 52.1

YGrade 2.4

BCTRC 44.5%

QGrade High choice

BCTRC 43.54%

QGrade High choice

BCTRC 45.85%

QGrade Ave. choice

LW = 141lbs LW = 147lbs LW = 164lbs

Dressing % 52.48

YGrade 2.4

Dressing % 53.06

YGrade 4.4

Dressing % 58.54

YGrade 2.4

Prof. Dr. André Mendes Jorge

BCTRC 44.00%

QGrade High choiceBCTRC 42.15%

QGrade High choice

BCTRC 44.5

QGrade High choice

Site de ExercícioSite de Exercício

http://ars sdstate edu/AnimalEval/Sheep/sheep evaluation practice site htmhttp://ars.sdstate.edu/AnimalEval/Sheep/sheep_evaluation_practice_site.htm

Prof. Dr. André Mendes Jorge