Prediction of lean meat proportion of lamb carcasses

摘要: The objectives of this study were to identify a reduced pertinent set variables from an original 18 carcass measurements and the development linear regression models predict lean meat yield lamb carcasses. Fortysix male lambs, 26 Churro Galego Bragancano Portuguese local breed 20 Suffolk used. Lambs slaughtered carcasses weighed approximately 30 min after slaughter in order obtain hot weight (HCW). After cooling at 4°C for 24-h 17 recorded. data interrelationships analysed following common factor analysis procedure. HCW was lowly correlated with leg length (r = 0.17) moderately that characterize lengths perimeters -0.39 0.56). Four factors (factor I HCW; II breast bone thickness; III subcutaneous fat IV conformation) retained, accounting 81.9% variation variables. This shows can be used condense information given by large sets variables, selecting number which avoids collinearity problems simplifies composition estimation models.