Carcass and meat characteristics of traditionally managed Nigerian Yankasa and West African dwarf breeds of sheep

Makinde T. E.; Oduguwa B. O.; Sanwo K. A.; Fasae O. A.; Adejumo L. A.

Carcass and meat characteristics of traditionally managed Nigerian Yankasa and West African dwarf breeds of sheep

2014

Makinde T. E. | Oduguwa B. O. | Sanwo K. A. | Fasae O. A. | Adejumo L. A.

The carcass characteristics of Nigerian West African dwarf (WAD) and Yankasa breeds of sheep managed under traditional systems were compared. These two breeds were represented by six animals each with an average body weight of 18.97±0.36kg. The animals were slaughtered and carcass weight, yields, composition and sensory properties scoreswere recorded. Results indicated that breed primarily differed in carcass traits and retail cuts. Yankasa breed had a significant higher (P<0.05) empty body weight, cold carcass weight.Dressing percentage varied (P<0.05) from 46.38 and 48.60% for WAD and Yankasa breeds, respectively. The loin and leg cuts were statistically (P>0.05) ranked the same across the two breed. Weights of the head and empty gut were significantly (P<0.05) lower in WADsheep compared with Yankasa sheep. The crude protein and fat contents of meat from loins were higher (P<0.05) in WAD sheep. Following assessment, eating quality traits variedacross breeds, panellist-rated flavour, juiciness and overall acceptability higher (P<0.05) in WAD meat. In conclusion, Yankasa sheep have a better carcass and dressing percentage but the overall sensory is better for the West African Dwarf. These may be due to the higher fat and protein contents resulted in more flavour, tender and juicy meat.

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