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South African Journal of Animal Science

versión On-line ISSN 2221-4062

Resumen

BURGER, A. et al. Carcass composition of Namaqua Afrikaner, Dorper and SA Mutton Merino ram lambs reared under extensive conditions. S. Afr. j. anim. sci. [online]. 2013, vol.43, suppl.1, pp. 27-32. ISSN 2221-4062.

This study evaluated the differences in the muscle-fat-bone yield of Namaqua Afrikaner (NA), Dorper (D) and SA Mutton Merino (SAMM) ram lambs. The breeds constituted an indigenous, hardy and late maturing, fat-tailed breed (NA), an early maturing, commercial meat breed (D) and a late maturing commercial dual-purpose breed (SAMM). Lambs were slaughtered at 35 (± 8) days post weaning. Carcasses were cooled for 24 h, separated into retail cuts (leg, loin, rib, and shoulder), weighed and deboned. Meat and fat were separated after deboning and weighed to calculate the muscle-fat-bone yield per cut. Least-square means were computed for the respective breeds, using slaughter age as covariate. Results for percentage meat indicate that, with exception of the rib, retail cuts from the NA breed contained a lower percentage of meat than D and SAMM breeds, particularly in the valuable loin and leg cuts. The shoulder of the NA had a lower percentage meat than that of the D. The percentage fat in retail cuts did not differ between breeds for any of the cuts. In comparison with both D and SAMM, NA contained a higher percentage bone in all cuts. Dorper and SAMM carcasses did not differ in terms of the percentage of bone, fat or muscle for any of the retail cuts. The lower meat yield, particularly in the more expensive loin and leg of the NA, when compared to the commercial meat breed (D) could make the former less preferred for meat production. However, the NA compared more favourably than the dual-purpose SAMM. Differences in carcass composition could be attributed to the fact that the NA is an unimproved and late maturing sheep breed.

Palabras clave : Muscle-fat-bone yield; indigenous; early-maturing; late-maturing; retail cuts; sheep.

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