Estimates of Carcass Composition of Beef Cattle Fed at Different Planes of Nutrition

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Abstract
Carcasses from steers of varying age and carcass composition as a result of nutritional level were used to evaluate specific gravity as an indicator of carcass composition. The correlation of composition of beef carcass cuts to the composition of the carcass was determined also. Carcasses containing 20.00 to 29.99% fat had the highest correlation coefficients between specific gravity and percent moisture, fat and protein. These correlation coefficients, although statistically significant, were low. Thus, density appears to be a rather poor estimator of carcass composition. When ether extract of the carcass was less than 20%, specific gravity was not highly correlated to carcass composition. When steer carcasses contained over 40% fat, higher correlation coefficients were obtained between density and composition. Density of the wholesale cuts and 9–10–11th rib was more highly correlated to their composition than was the case with the entire carcass. The composition of the left 9–10–11th rib was highly correlated to its density. In this respect, this cut is superior to other carcass cuts. The chemical composition of the chuck, round, rib, 9–10–11th rib, sir loin and short loin was highly correlated to the composition of the carcass. As a result of high correlations between density and composition and the high correlation of the composition of the 9–10–11th rib to carcass composition, it appears that the density of the 9–10–11th rib would be a good indicator of carcass composition. Copyright © 1968. American Society of Animal Science . Copyright 1968 by American Society of Animal Science

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