ESTIMATES OF THE COEFFICIENT OF VARIATION IN EXPERIMENTS WITH FINISHING BEEF SHEEP IN CONFINEMENT
In agricultural experimentation, in general, researchers estimate the precision of experiments using the coefficient of variation (CV) through works suggesting classification ranges of values considering the mean, standard deviation and CV values. In this work, the objective was to study the distribution of CV values of experiments with sheep finished in confinement, proposing ranges that guide researchers in the evaluation of studies. CV data were collected from studies published in Brazilian journals, with emphasis on beef sheep, addressing: weight gain, feed intake, feed conversion, digestibility, ingestive behavior, hot carcass weight, hot carcass yield, weight loss by cooling, loin eye area, fat thickness, final pH (24 hours post-slaughter), cooking weight loss, water holding capacity, shear force, moisture, ash, meat proteins and lipids. Ranges of CV values were obtained for each variable based on the normal distribution, classifying them as low, medium, high and very high. The results obtained indicated that ranges of CV values differed among the different variables, presenting wide variation, therefore, it is necessary to use a specific evaluation range for each variable.
ESTIMATES OF THE COEFFICIENT OF VARIATION IN EXPERIMENTS WITH FINISHING BEEF SHEEP IN CONFINEMENT
DOI: 10.22533/at.ed.973242202053
Palavras-chave: agricultural experimentation, classification ranges, precision.
Keywords: agricultural experimentation, classification ranges, precision.
Abstract:
In agricultural experimentation, in general, researchers estimate the precision of experiments using the coefficient of variation (CV) through works suggesting classification ranges of values considering the mean, standard deviation and CV values. In this work, the objective was to study the distribution of CV values of experiments with sheep finished in confinement, proposing ranges that guide researchers in the evaluation of studies. CV data were collected from studies published in Brazilian journals, with emphasis on beef sheep, addressing: weight gain, feed intake, feed conversion, digestibility, ingestive behavior, hot carcass weight, hot carcass yield, weight loss by cooling, loin eye area, fat thickness, final pH (24 hours post-slaughter), cooking weight loss, water holding capacity, shear force, moisture, ash, meat proteins and lipids. Ranges of CV values were obtained for each variable based on the normal distribution, classifying them as low, medium, high and very high. The results obtained indicated that ranges of CV values differed among the different variables, presenting wide variation, therefore, it is necessary to use a specific evaluation range for each variable.
Número de páginas: 12
- Leandro Reis Costa Santos
- Karuane Satutino da Silva Araújo
- Luciana Cordeiro Rosa
- Ana Karoline Sodré
- José Gracione do Nascimento Sousa Filho
- Janayra Cardoso Silva
- Anágila Janenis Cardoso Silva
- Pedro Pascoal de Sousa Filho
- Ivone Rodrigues Silva
- Sâmara Stainy Cardoso Sanches da Silva
- Karlyene Sousa da Rocha
- JÉSSICA ANTONIA CARDOSO MENDES
