Factors Influencing Carcass Composition of Livestock: a Review

Meat production depends on several environmental factors and management practices. Meat animal carcasses vary in composition through genetic, age and sex of animal, nutritional, and environmental effects. Carcass composition of various species differs considerably in terms of carcass weight, percentages of fat, muscle and bone. As animals become older and heavier the proportion of fat in their carcasses increases and the proportion of muscles and bones decreases. Uncastrated male animals produce carcasses with more muscle than do castrated males. At a particular fat level the value of a carcass is influenced by the muscle: bone ratio. A higher ratio is obviously better since it equates to more saleable lean meat as well as better carcass conformation. Beef breeds have a higher ratio than dairy breeds and entire males have a higher ratio than castrates. Several factors within control of livestock producers may be manipulated to achieve desirable effects in carcass.