Enhanced comment feature has been enabled for all readers including those not logged in. Click on the Discussion tab (top left) to add or reply to discussions.
Back Fat Thickness: Difference between revisions
From BIF Guidelines Wiki
| Line 19: | Line 19: | ||
If the trait is not adjusted (e.g. Stayability) then say so | If the trait is not adjusted (e.g. Stayability) then say so | ||
--> | --> | ||
This measurement is often subjectively adjusted at the time of data collection to reflect unusual fat distribution of the carcass. The adjusted back fat thickness is then reported on an age constant basis. | |||
===Contempory Group=== | ===Contempory Group=== | ||
<!-- Discuss how contemporary groups are formed --> | <!-- Discuss how contemporary groups are formed --> | ||
Revision as of 17:01, 10 December 2019
Phenotype
Back fat is an estimate of external fat, which is the most important factor in determining retail yield. It is measured at the 12th rib, perpendicular to the outside fat at a point three-fourths of the length of the ribeye muscle from the backbone. As external fat increases, the percentage of retail product decreases.
Adjusted Value
This measurement is often subjectively adjusted at the time of data collection to reflect unusual fat distribution of the carcass. The adjusted back fat thickness is then reported on an age constant basis.
