Canadian Science Publishing

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Canadian Science Publishing (CSP) is committed to enhancing the reach, rigour, and relevance of science so that people can find, trust, and use it. Established in 1929, Canadian Science Publishing is Canada’s largest not-for-profit publisher and has grown to publish 22 international scientific journals across natural and physical sciences and engineering, including three open access journals. Canadian Science Publishing is dedicated to enhancing the integrity, relevance, and impact of research globally, while promoting open science, diversity, and sustainability. Committed to equitable access, Canadian Science Publishing partners with over 25 scientific societies to remove barriers and empower the global research community. For more information, please visit www.cdnsciencepub.com.

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Exploration of methods for lamb carcass yield estimation in Canada
(Canadian Science Publishing, 2018-04-27) Juarez, M.; Lopez-Campos, Oscar; Roberts, Jordan Cyril; Prieto, Nuria; Larsen, Ivy L; Uttaro, Bethany; Dugan, M. E.R.; Cancino-Baier, David; Hosford, Susan; Galbraith, Jayson; Aalhus, J. L
Different approaches were evaluated to improve the accuracy of carcass yield predictions of Canadian lamb carcasses using manually obtained measurements and dual-energy X-ray absorptiometry (DEXA). Several linear carcass measurements were obtained from a population of commercial lamb carcasses representative of the variability in Canadian slaughter plants (n = 155). Carcass measures were categorized into four sets according to when each measure could be obtained in the slaughter process. Each set of carcass measurements were subjected to stepwise regression and used to develop models for the estimation of lean meat and saleable yield percentages. Tissue depth measures (at the GR site) explained 44% of variation in lean meat yield in hot carcasses and 53% in cold carcasses. When additional parameters were included with cold GR, the regression model explained 61.9% of the variability in lean meat yield. Saleable yield predictions were less accurate (R2 < 0.40); the greatest degree of variability was predicted when the model included ribeye area (R2 = 0.39). The DEXA scans obtained on carcass sides were able to predict about 78% of variability in carcass lean meat yield and 91% of fat content. This information could be used by the lamb meat industry to establish new carcass classification systems based on more accurate lean meat yield values.
Guaranteeing Canadian lamb meat quality using near infrared spectroscopy on intact rack
(Canadian Science Publishing, 2017-09-28) Juarez, M.; HORCADA, Alberto; Prieto, Nuria; Roberts, Jordan Cyril; Dugan, M. E.R.; Lopez-Campos, Oscar; Uttaro, Bethany; Larsen, Ivy L; Hosford, Susan; Galbraith, Jayson; Aalhus, J. L
Lamb racks from commercial carcasses were scanned using near infrared spectroscopy (NIRS). The predictions accuracies (R2) for meat quality traits were assessed. Prediction accuracy ranged between 0.40 and 0.94. When predicted values were used to classify meat based on quality, 88.7- 95.2% of samples were correctly classified as quality-guaranteed.
Muscle profiling of retail characteristics within the Canadian cull cow grades
(Canadian Science Publishing, 2017-04-20) Roberts, Jordan Cyril; Rodas-González, Argenis R.; Juarez, M.; Lopez-Campos, Oscar; Larsen, Ivy L; Aalhus, J. L
Composition, drip loss, objective colour, and measures of colour stability during 3 d of retail display were benchmarked for 11 muscles obtained from youthful beef and cow carcasses (n = 120). Traits were compared between the muscles from cow carcasses, graded using the Canadian grading system (D1, D2, D3, and D4; >50% ossification), and muscles from A/AA youthful carcasses [identified as under 30 mo (UTM) of age based on dentition and <50% ossification or over 30 mo (OTM) of age based on dentition, but <50% ossification]. Muscles from D3-graded carcasses had a lower intramuscular fat content, aside from these carcasses, all other cow carcass grades had muscles with either equivalent or higher fat content. Most muscles from cow carcasses had consistently darker meat (lower L*; P < 0.05), yet the colour stability measures were similar between most muscles from cow-graded carcasses and UTM over 3 d of retail display. Notably, the infraspinatus (flat iron) from cow carcasses did not differ in colour from UTM beef. In general, OTM carcasses had similar colour and composition attributes to the UTM beef. Given the retail performance of muscles from cow carcasses, opportunities may exist to better utilize specific muscles from these carcasses.
Relative contribution of breed, slaughter weight, sex and diet to the fatty acid composition of differentiated pork
(Canadian Science Publishing, 2016-12-11) Juarez, M.; Dugan, M. E.R.; Lopez-Campos, Oscar; Prieto, Nuria; Uttaro, Bethany; Gariépy, C.; Aalhus, J. L
The objective of this study was to investigate the relative contribution of breed composition, slaughter weight, sex, diet and their interactions to the fatty acid composition of intramuscular and subcutaneous fat of pigs. Sires from Duroc, Lacombe and Iberian breeds were crossed to Large WhiteĂ Landrace dams and offspring (barrows and gilts) were randomly allocated into three feeding groups (Control, Canola or Flax) three weeks before slaughter, aiming at slaughter weights of either 115 or 135 kg. In intramuscular fat, dietary treatment (88.7%) was responsible for most of the explained variability observed in 18:3n-3 (0.76), followed by breed and the breedĂ diet interaction. In subcutaneous fat, the same factors contributed for the explained variance in 18:3 n-3 (0.84) in a similar order. Furthermore, diet contributed more than 94% to the explained variability observed in n-6/n-3 (0.90). On the other hand, both for the intramuscular and subcutaneous fat, breed was the most influential factor (68.9/68.2%, respectively) for the explained variance in 18:2n-6 (0.38/0.59, respectively). Both sex and slaughter weight also had significant effects (P

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Browsing Canadian Science Publishing by Author "Aalhus, J. L"