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Featured researches published by D.G. Taylor.


Meat Science | 1999

The influence of goat genotype on the production of Capretto and Chevon carcasses. 2. Meat quality.

J.S Dhanda; D.G. Taylor; P. J. Murray; J.E McCosker

The effect of five goat genotypes, Boer×Angora (BA), Boer×Saanen (BS), Feral×Feral (FF), Saanen x Angora (SA) and Saanen x Feral (SF) on the meat quality of Capretto and Chevon carcasses obtained from 50 buck kids, was assessed. Genotype had an influence on cooking loss and longissimus thoracis muscle colour coordinates (CIE L(*), a(*), b(*) values). BS kids from the Capretto group had paler muscle colour compared to other genotypes; pale muscle colour being required for Capretto carcasses. Total pigment concentration, fat colour, shear force values and sensory scores for flavour, tenderness, juiciness and overall acceptability did not differ significantly between genotypes. Muscle colour became darker and fat colour became more yellow with increasing animal age. Tenderness decreased with animal age as indicated by higher shear force values. Age had no significant influence on cooking loss and sensory scores.


Meat Science | 1999

The influence of goat genotype on the production of Capretto and Chevon carcasses. 1. Growth and carcass characteristics

J.S Dhanda; D.G. Taylor; J.E McCosker; P. J. Murray

Fifty buck kids from five goat genotypes, Boer × Angora (BA), Boer × Saanen (BS), Feral × Feral (FF), Saanen × Angora (SA) and Saanen × Feral (SF) were compared for production of Capretto and Chevon carcasses. BS and SF kids had significantly better average daily gain compared to other genotypes and took less time to reach the required liveweight for Capretto and Chevon production. The development of visceral organs was not influenced by genotype. Kids from dairy breeds (SA in case of Capretto and SF in case of the Chevon group) deposited more internal fat in comparison to other genotypes. Dressing percentage (based on empty body weight) of kids ranged from 50-55%. At the same liveweight, dressing percentage and eye muscle dimensions did not vary between genotypes. However, BS and SF kids produced longer carcasses. Subcutaneous fat thickness was significantly greater in Chevon carcasses from BA compared to other genotypes. A high correlation was found between fat thickness measured by ultrasound on the live animal and ruler measurement on the carcass at the 12/13th rib position. Based on growth and carcass characteristics BS and SF kids performed better than kids from other genotypes used in the present study.


Meat Science | 2007

Feral goats in Australia: A study on the quality and nutritive value of their meat

N.M. Werdi Pratiwi; P. J. Murray; D.G. Taylor

The purpose of this study was to determine the quality of fresh and cooked meat, and the nutritive value of this meat from 62 male Australian feral goats. The goats were slaughtered at 5, 10, 20, 30, 40, 50, 60 and 70kg liveweights. Half of the goats were castrated and half were left as intact animals. The quality profiles of meat (e.g. pH, colour, pigment concentrations, cooking loss, shear force value and eating quality of cooked meat) from both castrated and intact feral goats started to decrease when animals were slaughtered at heavier liveweights (e.g. above 40kg). The nutritive value of the meat (chemical compositions, fatty acids and total cholesterol concentrations) changed when animals were castrated and had heavier slaughter weights. Overall, we recommend that 40kg liveweight is the heaviest slaughter weight, since the quality characteristics of meat will be lower when feral goats were slaughtered above 40kg liveweight.


Small Ruminant Research | 2003

Part 2. Carcass composition and fatty acid profiles of adipose tissue of male goats: effects of genotype and liveweight at slaughter

J.S Dhanda; D.G. Taylor; P. J. Murray

The dissected carcass composition and fatty acid profiles of intermuscular fat from 110 male goat kids from six genotypes i.e. Boer x Angora (BA), Boer x Feral (BF), Boer x Saanen (BS), Feral x Feral (1717), Saanen x Angora (SA) and Saanen x Feral (SF) and two slaughter weight groups i.e. Capretto and Chevon (liveweight at slaughter 14-22 and 30-35 kg, respectively) were compared. Carcass tissue distribution for various genotypes was: muscle (63-66%), fat (10-13%) and bone (21-24%). Genotype significantly (P l 0.05) influenced the carcass composition; BA and FF carcasses had significantly higher muscle to bone ratio, while carcasses from BS kids were leaner compared to other genotypes. However, the two slaughter weight groups did not differ significantly (P g 0.05) in terms of carcass composition, when compared at the same carcass weight. In the present study, significant (P l 0.01) correlations were observed between percentage of muscle, fat and bone in most of the primal cuts and that in the carcass side. The main saturated fatty acids (SFAs) identified were palmitic (16:0) and stearic acid (18:0), while oleic acid (18: 1, omega9) was the main unsaturated fatty acid (UFA) in the intermuscular fat from goat kids. There were significant (P l 0.05) differences between genotypes in the proportions of individual fatty acids. Adipose tissue from BS kids had significantly higher UFAs (mainly oleic acid) and thus had a significantly lower melting point compared to other genotypes. There were significantly higher proportions of palmitic acid (35%) in the adipose tissue from Capretto kids compared to that from Chevon kids (22%). The concentration of UFAs increased in the adipose tissue from Capretto to Chevon carcasses


Meat Science | 1999

The influence of goat genotype on the production of Capretto and Chevon carcasses 3. Dissected carcass composition.

J.S Dhanda; D.G. Taylor; J.E McCosker; P. J. Murray

The dissected composition from left sides of the carcasses obtained from 50 buck kids from five goat genotypes (10 kids/genotype), Boer x Angora (BA), Boer x Saanen (BS), Feral x Feral (FF), Saanen x Angora (SA) and Saanen x Feral (SF), was compared at two age groups. The muscle content of various primal cuts varied between 53 and 73% for Capretto and Chevon groups, with minor differences between genotypes. SA kids had significantly higher separable carcass fat compared to BS and SF for the Capretto group, while Chevon carcasses from BA and SF deposited more carcass fat than FF. The bone content (19-21%) of the carcass side did not differ significantly between genotypes for the Chevon group. The dissected carcass components (muscle, fat and bone) were significantly correlated with those components of most of the individual cuts. The percentage carcass muscle and fat increased and bone content decreased significantly with age.


Meat Science | 1999

The influence of goat genotype on the production of Capretto and Chevon carcasses. 4. Chemical composition of muscle and fatty acid profiles of adipose tissue

J.S Dhanda; D.G. Taylor; P. J. Murray; J.E McCosker

The chemical composition of muscle and the fatty acid composition of adipose tissue from the carcasses obtained from 50 buck kids from five genotypes (10 kids/genotype), Boer x Angora (BA), Boer x Saanen (BS), Feral x Feral (FF), Saanen x Angora (SA) and Saanen x Feral (SF) reared for Capretto and Chevon production, were compared. Genotype did not influence the chemical composition of muscle except for muscle from BA carcasses, which had significantly higher extractable fat content. The proportions of individual fatty acids differed significantly between genotypes for the Capretto kids. Adipose tissue from the Capretto group had a higher concentration of palmitic acid (31-34%), while the proportion of oleic acid (37-40%) was greater in the Chevon group. With an increase in age and resultant change in diet, the saturated fatty acid concentration decreased and the unsaturated fatty acid concentration increased.


Meat Science | 1997

Investigations into the accuracy of prediction of beef carcass composition using subcutaneous fat thickness and carcass weight. I. Identifying problems

R. Priyanto; E.R. Johnson; D.G. Taylor

Investigations were conducted into the accuracy of prediction of the percentages of fat and muscle in 69 steer carcasses using subcutaneous fat thickness and carcass weight. The carcasses were arbitrarily divided into low and high fat thickness, and light and heavy weight categories. Relationships between fat thickness and the percentages of fat and muscle were modified by breed and weight group (or their interactive effects), or by breed and fat group (or their interactive effects). General equations ignoring breed should not, therefore, be used for prediction. The equations were modified by using low and high fat thickness or light and heavy carcass weight groups. Because of the absence of breed differences in the lighter weight and lower fat thickness groups, a single breed-ignored regression equation could be used in each case to predict the carcass components. In the fatter and heavier groups of carcass significant breed differences occurred and breed specific regression equations should be used.


Meat Science | 2001

Primal joints and hind-leg cuts of entire and castrated Javan rusa (Cervus timorensis russa) stags

R. Sookhareea; D.G. Taylor; G. McL. Dryden; K.B. Woodford

The effects of castration on the primal joints and the cuts of the leg joint of Javan rusa (Cervus timorensis russa) stag carcases was investigated at three slaughter ages (13, 19 and 25 months). Castration reduced the weights of some primal joints in the 19- and 25-months age groups, but not at 13 months. At 19 months, the neck, and neck plus chuck, were heavier by 35 and 17% respectively in entires (P<0.05), and at 25 months entires had heavier carcases, shoulder, forequarter and hindquarter (P<0.05). The leg and saddle joints were approximately 39 and 18% of the side, respectively, for both treatments and all ages. The proportions of the neck, and neck plus chuck, were higher (P<0.05) in 19-month old entires than castrates. There were few significant differences between treatments in the weight or proportion of the hind leg cuts at any slaughter age, but in the 25-months group the silverside was 8% (P<0.05) heavier in entires. In both castrates and entires, there appeared to be an increase in the percentage of the rump as the animals grew from 13 to 19 months of age.


Meat Science | 1997

Investigations into the accuracy of prediction of beef carcass composition using subcutaneous fat thickness and carcass weight II. Improving the accuracy of prediction

E.R. Johnson; R. Priyanto; D.G. Taylor

Attempts were made to improve the accuracy of prediction of carcass components in 68 steer carcasses using a subcutaneous fat thickness measurement (FTP(8)) and hot side weight as the principal or sole predictors. When carcasses were divided into two weight ranges, prediction of the percentages of carcass fat (fat %) and muscle (muscle %) in the lighter group, using FTP(8), were almost as accurate (fat %: RSD, 1.83; R(2), 0.73; muscle %: RSD, 1.70; R(2), 0.47) as those given by multiple regression measurements made by advanced technologies. Prediction in the heavier weight group was unsatisfactory, featuring high RSDs and a low R(2). Because breed differences in prediction did not occur in the lighter group, a single prediction equation could be used for each carcass component. The use of fat thickness groups gave a similar result to that of weight groups. Once weight groups were used, curvilinear analysis did not improve the accuracy of prediction. In the lighter carcasses, the addition of hot side weight, eye muscle area and muscle score, singly or in combination, did not improve the accuracy of percentage predictions. In the heavier carcasses, the addition of hot side weight and eye muscle area was necessary to give prediction of a modest level of accuracy. For the prediction of the weights of carcass components, the addition of hot side weight to FTP(8) gave the most accurate prediction in light carcasses (fat weight: RSD, 1.60; R(2), 0.92; muscle weight: RSD, 2.08; R(2), 0.97). In the heavy carcasses, hot side weight and eye muscle area added to FTP(8) gave the most accurate prediction (fat weight: RSD, 4.40; R(2), 0.69; muscle weight: RSD, 3.73; R(2), 0.88). Because of the high level of variance explained, it is recommended that weights of carcass components be predicted, particularly in heavy carcasses.


Meat Science | 1995

The estimation of beef carcass muscle using cross-sectional area of M. longissimus dorsi at the fifth rib

E.R. Johnson; D.G. Taylor; R. Priyanto

The improvements in the accuracy of prediction of side muscle (weight and proportion) using measurements of eye muscle area at the 10th rib (EMA(10)) and eye muscle area at the 5th rib (EMA(5)), were compared in 48 steers, grain-fed for the Japanese market. For side muscle proportion the addition of EMA(10) to hot side weight and a fat thickness measurement did not improve prediction but the addition of EMA(5) did. P8 fat thickness together with hot side weight and EMA(5) (each, P<0·001) predicted side muscle proportion with an SEE of 2·05% and an R(2) of 61%, while the values for 10th rib thickness together with hot side weight and EMA(5) (each, P<0·001) were 2·09% and 68%, respectively. For the prediction of side muscle weight a fat thickness measurement and hot side weight (both, P<0·001) explained 77-84% of variance; the addition of an eye muscle area measurement further improved prediction with the most accurate being P8 fat thickness together with hot side weight and EMA(5).

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P. J. Murray

University of Queensland

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J.S Dhanda

University of Queensland

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E.R. Johnson

University of Queensland

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J.E McCosker

University of Queensland

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K.B. Woodford

University of Queensland

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R. Priyanto

University of Queensland

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R. Sookhareea

University of Queensland

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R. Priyanto

University of Queensland

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D. Zhang

University of Queensland

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