title: Bioelectrical impedance analysis for the prediction of fat-free mass in lambs and lamb carcasses.
abstract: Ninety-eight commercial crossbred lambs, average weight 55.1 kg (+/- 4.95), were used to evaluate bioelectrical impedance analysis (BIA) as a prediction method for fat-free tissue from live lambs and lamb carcasses. Lambs were transported to the abattoir, restricted from feed for 10 h, weighed (LWt), and measured for body resistance (Rs, ohms), body reactance (Xc, ohms), and distance between detector terminals (L, cm). Following slaughter, hot carcasses were weighed (HCWt; average 31.4 +/- 2.8 kg) and impedance measurements of Rs, Xc, and L were recorded from readings on the dorsal and lateral sides of the carcasses. Temperatures (average = 39.2 degrees C) were recorded. Carcasses were chilled for 24 h. Cold carcass weights (CWt; average 31.1 +/- 2.8 kg) and temperatures (average = 1.0 degrees C) were recorded and BIA measurements were repeated. Carcasses were split down the midline and right sides were ground three times and sampled for chemical analysis of fat, moisture, ash, and protein. Fat-free mass (FFM) was calculated as [Wt-(Wt x %Fat)]. Fat-free soft tissue (FFST) was calculated as the sum of carcass chemical protein and carcass water. Regression equations predicting fat-free tissue for the live lambs (FFMlive and FFSTlive), hot carcasses (FFMhot and FFSThot), and cold carcasses (FFMcold and FFSTcold) were developed. The independent variables LWt, Rs, and Xc accounted for 77.7% (residual mean square error [RMSE] = 1.97 kg) of the variation in FFMlive and 78.6% (RMSE = 1.78 kg) of the variability of FFSTlive.(ABSTRACT TRUNCATED AT 250 WORDS)
authors.affiliation: Department of Animal Sciences, North Dakota State University, Fargo 58105.
authors.forename: E P
authors.initials: EP
authors.lastname: Berg
authors.forename: M J
authors.initials: MJ
authors.lastname: Marchello
mesh_terms: D000818:Animals; D001823:Body Composition; D001835:Body Weight; D017097:Electric Impedance; D005260:Female; D008297:Male; D008460:Meat; D012044:Regression Analysis; D012756:Sheep / Q000033:anatomy & histology*; D013696:Temperature