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University of Idaho, Moscow 83843
Abstract
In Exp. 1, sixty lambs (equal numbers of ewes and wethers) from Suffolk (S) x Suffolk Whiteface (SW, n=16), S x Whiteface (W, n=16), Lincoln (L) x SW (n=14) and L x W (n=14) crosses were slaughtered at 54.4 kg for ewes and 63.5 kg for wethers. The S-sired lambs were younger (P<.05) at slaughter and had less (P<.05) adjusted fat thickness over the 12th rib, lower (P<.05) percentage internal fat, higher (P<.G5) leg score and lower (P<.05) numerical yield grade than L-sired lambs. Lambs from SW ewes had a higher (P<.05) leg score and lower (P<.05) numerical yield grade than did lambs from W dams. Both S-sired lambs and those from SW ewes had higher (P<.05) percentage retail primal cuts and higher-yielding and more desirable carcasses than did L-sired lambs and those from W ewes. In Exp. 2, 67 wether lambs from crosses of S x SW (n=17), S x W (n=16), L x SW (n=17) and L x W (n=17) were slaughtered at 62.5 kg live weight. Results from Exp. 2 verify the superiority of S-sired lambs over L-sired lambs in carcass composition and percentage wholesale primal cuts as found in Exp. 1. Results from separation of the right racks into bone and soft tissue (Exp. 2) revealed no difference (P>.05) in percentage bond between S- and L-sired lambs or between lambs from SW and W dams. Chemical analyses (Exp. 2) of soft tissue from the right racks of S- and L-sired lambs averaged 13.2 vs 11.0% protein and 45.7 vs. 55.1% fat, respectively, from lambs slaughtered at 62.5 kg live weight. The two experiments very consistantly show the superiority of S-sired lambs over L-sired lambs for carcass composition.
1 Published with the approval of the Director, Idaho Agr. Exp. Sta. as Journal Article No. 8444.
2 The authors gratefully acknowledge the excellent technical assistance of Dr. Dale O. Everson for advice and description of statistical analysis and interpretation of the data.
4 Dept. of Anim. Sci., Fresno State Univ., Fresno, CA.
5 Present address: Dept. of Anim. Sci., Univ. of Wyoming, Laramie, WY.
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