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Here we present data on how the two mutations affect weight gain and lamb carcass classification.
The S.E.U.R.O.P. system is currently in use for carcass classification in European Union.
Carcasses were graded mechanically for conformation and fat scores according to the EU beef carcass classification scheme (EC, 2006).
The carcass classification is done after slaughter, when the cleaned carcasses are halved and a trained classifier weighs and evaluates them with respect to fatness and fleshiness.
Tissue dissection, however, is still the main European reference standard for the approval of carcass classification procedures or formulas (Nissen et al., 2006 ).
Measurements of subcutaneous adipose tissue are used in decision making during pig production for optimal growth, for longevity in gilts and for quality control and carcass classification post mortem [ 1- 4].
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Body condition is dependent on both carcass conformation classification and fatness score.
Carcass weight and classification details (based on EUROP system) of each lamb was recorded.
In order to provide a fair and comparable payment for farmers, it is necessary to base the classification of carcasses or meat-producing animals on harmonized procedures with the least impact on the quality and quantity of the products for human consumption.
In our study the conformation classification of the carcasses was significantly higher in the beef breeds compared to the dairy breeds.
For off-line model development, the accuracies for classification of wholesome and unwholesome carcasses were 95%and88%8%.
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