Loxton, I. D. and Lindsay, J. A. and Toleman, Mark (1982) A tactile method modified to assess the finish of beef cattle in marketable condition in north Queensland. In: 14th Biennial Australian Society of Animal Production Conference: Animal Production in Australia, 10-14 May 1982, Brisbane, Australia.
|HTML Citation||EndNote||Dublin Core||Reference Manager|
Full text available as:
|PDF (Published Version) - Requires a PDF viewer such as GSview, Xpdf or Adobe Acrobat Reader|
Three methods of assessing the fat finish of marketable beef cattle were compared using Bos indicus crossbred cattle. The methods were: the Queensland Livestock Market Reporting Service, the National Beef Recording Scheme and a modified tactile method (MT) of the Meat and Livestock Commission. None of the three methods was able to predict accurately the fat depth at the 13th rib of the carcass. The highest correlation between finish score and fat depth was r = 0.568 for one operator using the MT method. However, wehn data from the MT method were examined it was found that mean fat depth at the 13th rib increased (P<0.05) with increasing finish score in two of the three liveweight categories studied. It is suggested that scoring individual animals on finish is no more accurate than weighing and allocating them to finish categories on the basis of liveweight.
|Item Type:||Conference or Workshop Item (Commonwealth Reporting Category E) (Paper)|
|Additional Information:||Published version deposited with blanket permission of the Australian Society of Animal Production.|
|Uncontrolled Keywords:||fat finish; marketable; beef cattle; modified tactile method|
|Fields of Research (FOR2008):||07 Agricultural and Veterinary Sciences > 0702 Animal Production > 070202 Animal Growth and Development|
|Subjects:||300000 Agricultural, Veterinary and Environmental Sciences > 300400 Animal Production > 300406 Animal Growth and Development|
|Socio-Economic Objective (SEO2008):||UNSPECIFIED|
|Deposited On:||29 Sep 2010 15:44|
|Last Modified:||16 Feb 2011 11:15|
Archive Staff Only: edit this record