HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Meno, J. J. Articles by Miller, H. W. Search for Related Content PubMed Articles by Meno, J. J. Articles by Miller, H. W.

Indices for Estimating Percent Trimmed Leg and Loin in Lambs

Southern Illinois University, Carbondale 62901

Abstract

Live and carcass measurements were taken on 65 purebred and crossbred lambs slaughtered at an average live weight of 42.95 kilograms. Prediction equations by which producers could more objectively and visually appraise lambs for percent trimmed leg and loin were derived as follows:

1. Percent trimmed leg and loin=32.99– .183 (live weight, kg)+.852 (muzzle length, cm)–.317 (heart girth width, cm)+.129 (rump arc, cm).
   
2. Percent trimmed leg and loin=10.45 – 1.241 (% kidney and kidney fat) +.434 (avg of 8 fat measurements, mm)+.644 (% hind saddle)+.096 (longissimus muscle area, cm²).
   

Three live measurements not commonly used-ear length, muzzle length, and rump arc -were evaluated to determine their usefulness in selecting for percent trimmed leg and loin. Muzzle length indicated the most promise in determining the meatiness of the hind saddle. Muzzle length was significantly correlated (P<.01) with trimmed leg weight, longissimus muscle area, and percent trimmed leg and loin at 0.46, 0.33, and 0.39, respectively. The low correlation of percent hind saddle to percent trimmed leg and loin indicates the fallacy of selecting individuals by percent hind saddle only, because of the extreme waste in the hind saddle in the form of the kidney, kidney fat, flank and subcutaneous fat trim.