Mutton production potentiality and meat quality traits of cross-bred wool strains
2003
Sen, A.R. | Karim, S.A. | Sharma, R.C. (Central Sheep and Wool Research Institute, AVikanagar (India))
Twenty four sheep of three breeds groups: Avikalin (GC), AVimaans x Avikalin (CM) and higher cross (CCM) were used to study factors affecting carcass and meat characterstics. There was no significant difference in the pre-slaughter weight of three genetic groups. However, dressing yield was significantly (P0.05) lower in CM lambs as compared to other two groups. The total separable lean content was significantly (P0.05) more in CCM lambs followed by GC and CM. meat from all the genetic group was much tender (Shear force 5.5 kg). In organoleptic evaluation, meat from GC lambs was more preferred than the meat from other lambs. The results indicated that there was no advantage in crossing Avikalin with Avimaans for mutton production. However, as per organoleptic evaluation the meat from surplus animals of these three strains had similar and acceptable quality attributes.
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Эту запись предоставил Indian Council of Agricultural Research