Characteristics of carcass and of non-carcass components of lambs and hoggets fed high-concentrate corn or sorghum diets

Abstract

-The objective of this study was to evaluate the characteristics of carcass and non-carcass components of lambs and hoggets finished in the feedlot with high-concentrate corn or sorghum grain-based diets. Thirty-two animals were finished, comprising 16 lambs (milk teeth) and 16 hoggets (two teeth), which were distributed in a completely randomized design in a 2 × 2 factorial arrangement (two sheep categories × two grains). For the variables final live weight, live weight at slaughter, hot carcass weight, cold carcass weight, hot carcass yield, cold carcass yield, carcass compactness index, subjective color, loin-eye area, fasting losses, external organs, internal organs, and for the weights, in kilograms, of neck, shoulder, ribs, and leg, there was a significant difference between categories. In the variables studied for the high-concentrate diets, significant differences were found for the ribs, expressed in relative values. Lambs have much higher fasting losses, a greater proportion of internal organs, and lighter-colored meat compared with hoggets. Hot and cold carcass yields, meat subjective color, and percentage of ribs are higher in feedlot-finished lambs and hoggets fed high-concentrate sorghum-based diets compared with those fed corn-based diets.

Using Post-Mortem Measurements to Predict Carcass Tissue Composition in Growing Rabbits

“…In the study, the highest correlation was observed between hot carcass weight and cold carcass weight with the carcass compactness index. Previously, Venturini et al [ 18 ] showed in lambs that the higher the cold carcass weight, the higher the observed carcass compactness index with a correlation coefficient of r = 0.95, consistent with the results of this study. The carcass compactness index was highly correlated with the total carcass muscle, while the dorsal length correlated with the total carcass bone.…”

Effects of corn replacement by sorghum in diets on performance, nutrient utilization, blood parameters, antioxidant status, and meat colour stability in lambs

“…Larrain et al (2008Larrain et al ( , 2009 found that it is possible for finish steers to obtain similar body weight (BW) and carcass quality by using a 1:1 mix of high-tannin sorghum and corn, as by using a corn-based diet and lower thiobarbituric-acid-reactive substances (TBARS) observed in gluteus medius of steers fed hightannin sorghum. Venturini et al (2017) indicated that hot and cold carcass yields, subjective meat colour, and percentage of ribs are higher in lambs and hoggets fed with sorghum-based diet. Zhong et al (2016) found that substitution of 100-400 g kg −1 of corn by the same amount of sorghum has a beneficial effect of the protection of lambs against Haemonchus contortus infection, and it improves the meat colour in lambs.…”