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Back Fat Thickness: Difference between revisions

From BIF Guidelines Wiki
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     E.g., for birth weight discuss digital scale, mechanical scale, hoof tape, etc.
     E.g., for birth weight discuss digital scale, mechanical scale, hoof tape, etc.
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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.   This measurement  often  is  adjusted  to  reflect  unusual  fat  distribution  of  the  carcass.    As external fat increases, the percentage of retail product decreases.
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===
===Adjusted Value===

Revision as of 16:59, 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

Contempory Group

Genetic Evaluation

Usage