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Effect of Weight on Carcass Merit of Very Heavy Market Ram Lambs^{1 ,2,}

U.S. Department of Agriculture, Clay Center, NE 68933 and and University of Wyoming, Laramie 82071

Abstract

Regression analyses of compositional traits on hot carcass weight (HCW) was performed on 120 Suffolk, Hampshire and reciprocal cross ram lambs slaughtered at average ages of 26. 34 or 42 weeks. Seventy-two carcasses were sub-sampled for palatability traits and aroma of the cooked fat, and the data were analyzed by regression and correlation procedures. HCW ranged from 16 to 51 kg, and the least squares mean and standard error was 35.5 kg ± 7.4 kilograms. All compositional traits measured in terms of weight, depth or area increased linearly (P<01) with increasing HCW. A 10 kg increment in HCW resulted in a 5.46 kg increment in retail primal cuts. The conclusion was that the ram carcasses in the weight range evaluated have a very acceptable lean content.

Color of lean was the only carcass quality trait that did not vary significantly (P>.05) with variation in HCW. Aroma score (6.01) and panel scores for juiciness (5.80) and flavor (5.62) were low but they were not significantly influenced by HCW. Tenderness scores decreased (P<.01) as HCW increased. Quality grade was negatively correlated (overall) with tenderness, juiciness and overall acceptability (r = –.31, –.26 and –.26, respectively, P<05).

¹ Wyoming Paper No. 859.

² Cooperation of the Nebraska Agricultural Experiment Station, University of Nebraska, Lincoln, is acknowledged.

³ Present address: Richard B. Russell Laboratory, Agricultural Research Center, P. O. Box 5677, Athens, GA 30604.

⁴ Division of Animal Science, University of Wyoming.

⁵ U. S. Meat Animal Research Center, Agricultural Research Service, U.S.D.A.