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Title: Breed and maturity effects on Churra Galega Bragançana and Suffolk lamb carcass characteristics: killing-out proportion and composition
Authors: Rodrigues, Sandra
Cadavez, Vasco
Teixeira, A.
Keywords: Lamb
Carcass composition
Issue Date: 2006
Publisher: Elsevier
Citation: Rodrigues, Sandra; Cadavez, Vasco; Teixeira, Alfredo (2006) - Breed and maturity effects on Churra Galega Braganc¸ana and Suffolk lamb carcass characteristics: Killing-out proportion and composition. Meat Science. ISSN 0309-1740. 72:2, p. 288-293
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 Bragança 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.
Peer review: yes
ISSN: 0309-1740
Appears in Collections:CA - Artigos em Revistas Indexados ao ISI/Scopus

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