J. Anim Sci.
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J. Anim Sci. 1984. 58:1343-1357.
© 1984 American Society of Animal Science
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Effects of Breed and Castration on Conformation, Classification, Tissue Distribution, Composition and Quality of Lamb Carcasses1

A. Lirette2, J. R. Seoane2, F. Minvielle2 and D. Froehlich3

Université Laval, Québec, Canada G1K 7P4 and and Food Research Institute, Agriculture Canada, Ottawa, Ontario, Canada

Abstract

Forty lambs were used to determine the effects of breed (Suffolk, Finnish-Landrace and their reciprocal crosses) and castration on the conformation, classification, tissue distribution, chemical composition and organoleptic characteristics of the carcasses. Five castrated and five noncastrated male lambs from each group were slaughtered at 120 d of age. At slaughter, Suffolk (S) lambs were heavier than Finnish-Landrace (FL) lambs (P<.05). Daily gains of crossbred lambs were superior (P<.05) to those of FL lambs and comparable with those of S lambs (10% heterosis). The FL lambs presented a conformation inferior to that of S lambs and FL carcasses were given an inferior grade (P<.01). Suffolk lambs produced carcasses possessing a thicker layer of fat than FL lambs (P<.05). However, FL lambs had more kidney fat (P<.01). Castration increased fat deposits around the eighth and ninth vertebrae (P<.01). The relative proportion of retail cuts was similar among the different breed groups. There were few differences among breed groups in tissue distribution within each cut. Castration produced only slightly fatter carcasses but less lean meat (P<.05). The FL rams produced lambs with larger fat deposits while S rams produced lambs with larger skeletons (P<.01). Visceral development was influenced by castration; noncastrated lambs had a heavier digestive tract (P<.05) and heavier small intestine (P<.01) than castrated lambs. Moreover, the abomasum was heavier in S lambs (P<.05). Chemical composition of retail cuts of meat were similar among breed groups. Organoleptic tests revealed differences unrelated to breed groups but related to castration. Meat from castrated lambs was generally more tender; however, sensory evaluation of the longissimus muscle was similar for castrated and noncastrated lambs. Although carcasses were classified in different categories according to the Canadian standards, their tissue distribution, chemical composition and organoleptic qualities were similar.

Footnotes

1 This research was made possible through financial assistance from the Conseil de recherches et services agricoles du Quebec (Grant #LA-80-821).

2 Faculté des sciences de lagriculture et de lalimentation, Université Laval, Québec, Canada G1K 7P4.

3 Food Research Institute, Agriculture Canada, Ottawa, Ontario, Canada.






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Copyright © 1984 by the American Society of Animal Science.