Breed and maturity effects on Churra Galega Bragançana and Suffolk lamb carcass characteristics: Killing-out proportion and composition

Abstract

The aim of this work was to study the carcass killing-out proportions and carcass composition of Churra Galega Bragançana (CGB) and Suffolk sheep at 20%, 25%, 30% and 35% of maturity. Forty-eight male lambs were used, 24 CGB and 24 Suffolks from the BraganaÕs School of Agriculture sheep flock. Suffolk lambs had greater proportions of leg, shoulder and breast joints, but lower proportions of rib, anterior rib and neck joints. Increasing maturity caused a significant decrease in leg and shoulder proportions and an increase in chump proportion. Suffolk lambs had significantly greater muscle and significantly less subcutaneous fat and kidney and pelvic fat percentages than CGB lambs. With the increase of maturity, a significant increase in intermuscular fat and a significant decrease in bone proportion were observed. It was concluded that, under the management conditions of this work, Suffolks were preferred for meat production, since at a comparable stage of maturity they had greater proportions of expensive cuts and greater carcass lean percentage.

Live weight and sex effects on carcass and meat quality of “Borrego terrincho–PDO” suckling lambs

“…Muscle proportion was stable in all carcass joints for the three slaughter weight classes, ranging from 60.4% to 61.5% (Table 5). These results are in agreement with those of Díaz et al (2005) and Rodrigues et al (2006). The muscle/bone ratio of the carcasses increased as slaughter weight increased, ranging from 2.6 to 3.1 (Table 5).…”

Características quantitativas da carcaça de cordeiros de diferentes genótipos submetidos a duas dietas

“…O menor percentual de gordura, a menor medida GR e maior relação músculo:gordura nos Santa Inês evidencia que, nestes cordeiros a carne apresentou menos gordura em relação à dos demais genótipos. Isso está de acordo com relatos de Furusho-Garcia et al (2006) sobre o elevado potencial para produção de carne magra da raça Santa Inês no Brasil e com os resultados obtidos por Rodrigues et al (2006), que, ao compararam cordeiros Churra Galega Bragançana e Suffolk, encontraram diferenças entre genótipo.…”

Influence of breed and feeding on the main quality characteristics of sheep carcass and meat: A review

“…While producers and the industry are guided by more objective parameters, such the characteristics of the ovine carcass (Becker, 2000), consumers consider more subjective factors like the meat/fat ratio, color, tenderness and flavor (Rodrigues et al, 2006;Sepúlveda et al, 2011). This is why the quality of carcass and meat represent complex characteristics that can be difficult to evaluate (Rodrigues et al, 2006).…”

“…While producers and the industry are guided by more objective parameters, such the characteristics of the ovine carcass (Becker, 2000), consumers consider more subjective factors like the meat/fat ratio, color, tenderness and flavor (Rodrigues et al, 2006;Sepúlveda et al, 2011). This is why the quality of carcass and meat represent complex characteristics that can be difficult to evaluate (Rodrigues et al, 2006). However, if the different parameters are considered in the productive system it is possible to supply a quality product that meets the needs of both the industry and consumers and for which consumers are prepared to pay a higher price Font i Furnols et al, 2011), consequently resulting in more profits for participants in the meat production chain.…”