Growth, carcass and cooked meat characteristics of lambs sired by Dorset rams heterozygous for the Callipyge gene and Suffolk and Texel rams

Autor:	H. H. Meyer, A.M. Abdulkhaliq, J. M. Thompson, J. R. Busboom
Rok vydání:	2007
Předmět:	Veterinary medicine Animal breeding animal diseases technology industry and agriculture Live weight food and beverages Biology Loin Crossbreed Meat tenderness Carcass weight Animal science Food Animals parasitic diseases Animal Science and Zoology Cooked meat Texel
Zdroj:	Small Ruminant Research. 71:92-97
ISSN:	0921-4488
Popis:	Dorset (D) rams heterozygous for the Callipyge gene were single—sire mated to non-carrier ewes to produce Callipyge heterozygous (CLPG, n = 49) and normal (D, n = 33) lambs. Suffolk (S) and Texel (T) rams were mated to similar ewes to produce non-carrier crossbred S (n = 55) and T (n = 52) lambs. Lambs were finished on a high-energy diet to a target live weight of 57 kg. Pre-slaughter weight was recorded for each lamb prior to its transfer and slaughter through a commercial facility. Hot carcass weight and kidney and pelvic fat (KPF) were recorded at slaughter. Chilled carcasses were measured then fabricated into trimmed retail cuts by plant personnel. Each cut was weighed, and two loin chops were collected from each carcass for later cooking. CLPG lambs had the highest dressing % (53.6 versus 49.8–50.6; P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::354eec68a1990a447f2bdb1d3888efc3 https://doi.org/10.1016/j.smallrumres.2006.05.005 Zobrazit plný text záznamu Full Text from ScienceDirect