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Study of some Indices of the Chemical Composition of Lamb Carcasses¹

Massey College, Palmerston North, New Zealand

Abstract

Various indices for estimating the chemical composition of 20 Southdown-Romney wether lamb carcasses have been investigated and compared. It was found that carcass composition could be estimated with reasonable precision from carcass weight but not from dressing percent. Four regions (leg, half loin, 9-10-11 rib cut, and fore) were shown to be closely related to total carcass composition but of these the half loin and rib cut were considered as the most suitable sample regions. Interrelationships between the components of whole lamb carcasses were found to be similar to those previously reported based on the boneless carcasses of lamb, mutton, and beef animals. Carcass specific gravity was more highly correlated with carcass protein percent than with carcass fat percent despite the constancy of the composition of the fat-free carcass.

¹ This investigation was supported in part by a research grant from the New Zealand Wool Board and the New Zealand Department of Scientific and Industrial Research.

² Sheep Husbandry Department.

³ Present address: Department of Animal Husbandry, Michigan State University, East Lansing, Michigan.

⁴ The authors express their appreciation of the interest and guidance of Dr. A. L. Rae and the technical assistance of M. J. Ulyatt.