J. Anim Sci.
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J. Anim Sci. 1978. 47:622-629.
© 1978 American Society of Animal Science
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Effects of Weaning, Feeding Systems and Sex of Lamb on Lamb Carcass Characteristics and Palatability1

Randall L. Summers2, James D. Kemp, D. G. Ely and J. D. Fox

University of Kentucky3, Lexington 40506

Abstract

Sixty-three crossbred lambs, 35 ewes and 28 wethers, were assigned to four weaning-feeding systems: (1) weaned at 18 kg and finished in a drylot on a 13% crude protein concentrate; (2) weaned and grazed on bluegrass pasture supplemented with a 13% crude protein concentrate; (3) unweaned and grazed on pasture supplemented with the 13% crude protein concentrate; and (4) unweaned and grazed on pasture without concentrate. All lambs were slaughtered at approximately 45 kilograms. Lambs on pasture with concentrate and drylot lambs had higher dressing percents, quality grades, fat measurements and average daily gain (ADG) values than lambs receiving no concentrate. Carcasses from non-concentrate-fed lambs had greater crude protein, moisture and ash values but lower ether extract values than carcasses from concentrate-fed lambs. Roasts from non-concentrate-fed lambs scored lower for flavor and overall satisfaction. Lambs consuming forage had higher crude protein, moisture and ash values than drylot lambs but lower ether extract values. Weaned lambs had lower ADG, yield grade and ether extract values than unweaned lambs but exhibited larger longissimus muscle areas and crude protein values. There were no significant differences in composition or organoleptic characteristics of ewes and wethers. These data indicate that lambs early-weaned and fed forage plus concentrate produce carcasses with more desirable characteristics than lambs weaned and fed in drylot and equal characteristics to unweaned lambs fed forage plus concentrate.

Footnotes

1 Journal Paper No. 77-5-185 of the Kentucky Agricultural Experiment Station.

2 Present address: Peter Eckrich and Sons, Inc., Fort Wayne, IN 46816.

3 Department of Animal Sciences.






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