Growth patterns of muscles of Merino sheep from birth to 517 days

Lohse, C. L.; Moss, F. P.; Butterfield, R. M.

doi:10.1017/s0003356100029494

Cited by 45 publications

(36 citation statements)

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“…Meat proportions of the breast rib and neck did not change significantly ( Table 4), while that of the flank was a mirror image of changes in SCF (Table 2), by declining between fat scores 1 to 3 with no significant variation between fat scores 3 and 5. As a result of the high increase in SCF proportions over all fat scores, % meat in the loin declined significantly (P <0.05) between fat score 1 and 5 While some work has been reported on the proportional development of muscles in cattle (Berg & Butterfield (1978) and sheep (Lohse et al, 1971;Palsson & Verges, 1952;Thonney et al, 1987), it is difficult to relate these results with the yield of commercial cuts, since anatomical muscle grouping often extends over cuts or various groups are contained within a commercial cut. Moreover, meat and not muscle yield was reported in the present study and therefore IMF was included in the proportions reported.…”

Section: Resultsmentioning

confidence: 94%

The influence of fat score and fat trimming on primal cut composition of South African lamb

Strydom¹,

Heerden²,

Schönfeldt³

et al. 2009

SA J. An. Sci.

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________________________________________________________________________________ AbstractThe objectives of this study were to evaluate the primal cut composition of South African lamb carcasses with different fat scores, and to identify cuts suitable for fat trimming. Sixty grain fed Dorper lambs (rams and ewes) were divided into three groups and slaughtered at 30, 36 and 42 kg. Chilled carcass sides were subdivided into seven primal cuts. The cuts were dissected into meat (muscle, intermuscular and intramuscular fat), bone and subcutaneous fat (SCF) in order to determine the physical composition per cut and for the whole carcass. The % subcutaneous fat (SCF) in the loin increased the most (26 units) as the fat score increased from 1 to 5, followed by the flank, shoulder and neck. The % meat (lean) of the neck, thick rib and breast showed no significant change between fat scores 1 to 5, while % bone decreased significantly (>6% units). Meat and bone proportions decreased significantly with an increase in fat score for the loin, flank, leg and shoulder. The composition of the loin cut was most affected overall by changes in the fat score. Since different cuts accumulate SCF at different rates during fattening, trimming of SCF could reduce the boneless % SCF level of the major cuts such as the loin, leg and shoulder by 12, 6 and 9 units, respectively, when trimmed from SCF equal to a fat score 5 to a fat score 3. Further trimming to levels equal to a fat score 1, could reduce the % SCF by 18, 8 and 5 units, respectively on a boneless level. Considering differences in relative increase in intermuscular fat (IMF) and SCF in different cuts, the leg seems to be the most suitable cut for trimming in fat carcasses, since the IMF : SCF ratio is the lowest compared to the other larger cuts namely the loin and shoulder.________________________________________________________________________________

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Section: Resultsmentioning

confidence: 94%

The influence of fat score and fat trimming on primal cut composition of South African lamb

Strydom¹,

Heerden²,

Schönfeldt³

et al. 2009

SA J. An. Sci.

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“…Para os cordeiros ocorreu o inverso: a paleta apresentou maiores porcentuais de gordura intermuscular (Tabela 3) do que o lombo e a perna, que não diferiram entre si (p>0,05), com valor médio de 2,51%. Isto se deve à precocidade de desenvolvimento dos tecidos da paleta, em relação aos demais cortes da carcaça (Lohose et al, 1971;Osório et al, 1995).…”

Section: Resultsunclassified

Composição tecidual dos cortes da carcaça de ovinos jovens e adultos

Pinheiro

Sobrinho

Yamamoto

et al. 2007

Pesq. agropec. bras.

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Resumo -O objetivo deste trabalho foi avaliar a composição tecidual dos cortes da carcaça de ovinos jovens e adultos. Utilizaram-se 36 animais ½ Ile de France ½ Ideal (12 cordeiros não castrados, 12 ovelhas e 12 capões). Os animais foram criados em pasto de Tifton-85 e suplementados com concentrado em 1% em relação ao peso corporal. Os cordeiros foram desmamados com aproximadamente 17±0,87 kg de peso corporal e abatidos aos 32 kg, com aproximadamente cinco meses de idade; as ovelhas e os capões foram abatidos com aproximadamente 55±1,26 kg e 60 meses de idade. O corte da carcaça com maior porcentual de músculos foi o da perna, seguido da paleta e do lombo, entre as categorias animais estudadas. Os cordeiros apresentaram o maior porcentual de ossos, nos cortes da carcaça estudados, do que os animais adultos. As gorduras subcutânea, intermuscular e total, dos cortes da carcaça, foram maiores nos animais adultos do que nos jovens, e o lombo teve maior porcentual de gordura total, seguido da paleta e da perna. Concluiu-se que as categorias animais influenciam a composição tecidual dos cortes da carcaça, e o tecido adiposo é um dos principais responsáveis por tais diferenças.Termos para indexação: categorias animais, gordura, músculo, osso. Tecidual composition of carcass of cuts of young and adult sheepAbstract -The objective of this work was to evaluate tecidual composition of the cuts carcass of young and adult sheep, in thirty-six ½ Ile de France ½ Polwarth sheeps (12 uncastrated lambs, 12 ewes and 12 wether). Animals were grown in grazing system based on Tifton-85 pastures and were supplemented with concentrate. Lambs were weaned close to 17±0.87 kg and slaughtered at 32 kg and about 5 months old. Ewes and wethers were slaughtered close to 55±1.26 kg and 60 months of age. Higher values of muscle percentage in carcass cuts, were found: in leg, followed by shoulder and loin, among animal categories. Bone percentage in carcass of cuts was higher in lambs than in adult animals. Subcutaneous, intermuscle and total fat in the carcass of cuts were higher in adult than in young animals. Loin had higher value of total fat, followed by shoulder and leg with the smaller value. Animal categories affected tecidual composition of the carcass of cuts, being adipose the main tissue responsable for these differences.Index terms: animal categories, fat, muscle, bone. IntroduçãoA composição tecidual é obtida pela dissecação da carcaça, processo que envolve a separação de músculo, osso, gordura subcutânea e intermuscular. A dissecação de toda a carcaça ou de meia carcaça se justifica, apenas, em casos especiais, por ser trabalhosa e onerosa, sendo o mais comum a desossa dos principais cortes como paleta, perna e lombo, por apresentarem altos coeficientes de correlação com a composição da carcaça. A paleta (corte de segunda) e a perna (corte de primeira) são os cortes mais importantes da carcaça, pois são cortes nobres e de maior valor comercial (Frescura et al., 2005). O corte do lombo também é considerado um corte de primeira, ent...

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“…Muscularity values were calculated for the anatomical areas involving muscles (listed in brackets after the relevant bone) around or beside several bones including the femur (M. semimembranosus, M. semitendinosus, M. biceps femoris, M. quadriceps femoris, M. adductor), tibia (muscles of the distal part of the pelvic limb (Lohse et al 1971)), all leg bones combined (measured on the intact leg as the distance from the distal end of the Table 1 Numbers of animals within the age groups together with the year of birth and the approximate age at slaughter for each age group, and within each line (1 = High-backfat line; 2 = Low-backfat line). (Lohse et al 1971)).…”

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confidence: 99%

“…(Lohse et al 1971)). Corresponding values for muscle to bone ratios (M:B) for the same six bones or sets of bones and muscles were also calculated.…”

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confidence: 99%

Patterns of change with growth for muscularity and other composition characteristics of Southdown rams selected for high and low backfat depth

Abdullah¹,

Purchas²,

Davies³

1998

New Zealand Journal of Agricultural Research

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Male Southdown sheep ranging in age from birth to near maturity (c. 28 mo) from genetic lines selected for about five generations for increased (n = 40) and decreased (n = 40) weightadjusted ultrasonic backfat depth were used to investigate patterns of change in muscularity and other composition characteristics. Measures of muscularity in terms of muscle depth relative to bone length were greater for the high-backfat line in anatomical areas around or beside the femur, tibia, total pelvic limb, humerus, and scapula, but not the radius/ulna. Levels of muscularity increased at a decreasing rate with increasing carcass weight from about 1 to 36 kg in all areas. Where there was a genetic line effect on muscularity, this tended to be greater at higher carcass weights, with minimal differences at birth. Muscle to bone ratios corresponding to these measures of muscularity showed similar patterns of change and line differences. Leg bone weight was higher for the low-backfat line; for the same femur length, a number of femur dimensions were greater for that line. Carcass length at a set weight was greater for the low-backfat line, and the allometric growth ratio (AGR) for length declined with increasing carcass A97072

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Growth patterns of muscles of Merino sheep from birth to 517 days

Cited by 45 publications

References 5 publications

The influence of fat score and fat trimming on primal cut composition of South African lamb

The influence of fat score and fat trimming on primal cut composition of South African lamb

Composição tecidual dos cortes da carcaça de ovinos jovens e adultos

Patterns of change with growth for muscularity and other composition characteristics of Southdown rams selected for high and low backfat depth

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