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Evaluation of Factors Affecting Lamb Carcass Characteristics¹

University of Nevada, Reno

Abstract

Suffolk, Rambouillet and first-cross Suffolk x Rambouillet lambs (N=207) born during a 6-yr. period were weaned at approximately 120 days of age, then finished in drylot. Suffolk lambs appeared to have a distinct advantage over straightbred Rambouillets in terms of feedlot performance and conformation score just prior to slaughter. Straightbred Suffolks had shorter carcasses, but exceeded Rambouillets in depth of subcutaneous fat at the 12th rib, area of l. dorsi and leg cross sections, and yield of valuable cuts (leg, loin, rack). L. dorsi muscles of Suffolks were rounder in shape than those of Rambouillet lambs. Suffolk x Rambouillet crosses were intermediate in most characteristics; however, crossbred lambs were in the feedlot for a shorter period and had a thicker covering of fat over the loin than either of the straightbred groups.

Ewe lambs required a longer feeding period than wethers, but l. dorsi and leg cross sections of females were more rounded. Wether carcasses were leaner and yielded a greater amount of trimmed leg than ewe carcasses. Lambs reared as singles were ready for slaughter sooner than twin lambs; carcasses of singles had more fat over the loin than those produced by twins.

Multiple correlation coefficients (R) between pre-slaughter characteristics and weight of valuable cuts were of the order of 0.84 to 0.90. Equations for predicting l. dorsi area, leg area, and proportion of valuable cuts in the lamb carcass from a combination of live animal measures were relatively low in precision.

¹ Contribution from the Agricultural Experiment Station. University of Nevada, Journal Series No. 82. The Study was conducted in Cooperation with Western Regional Project W–61, Development of Selection Criteria for the Genetic Improvement of Carcass Merit in Sheep.

² Present Address: American Consulate, Salvador, USAIDIRI, A.P.O., New York.

³ Present Address: Douglas County Extension Service, MinDen, Nevada.