[The quality of lambs' carcass - one of the most important indices in the production of sheep meat]
Kairisa, D.(Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture. Dept. of Animal Science)E-mail:[email protected] | Spruzs, J.(Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture. Dept. of Animal Science)E-mail:[email protected]
The research was carried out on the private farm Mezkaleji of the Platone village, region of Jelgava, from 1997 to 2003. Evaluation of the development of muscular tissues of lambs' carcasses and the layering degree of adipose tissues according to the new standards was done soon after slaughter. The results of evaluation suggest that lambs' carcasses of a satisfactory quality were obtained. The development of muscular tissues in 64.7% of cases was good, but in 35% of cases - average. Progeny of the Il-de-France sires (3rd group) demonstrated the best results - in 100% of cases good layering of muscular tissues and in 71% of cases low layering of adipose tissues was observed. Muscular tissues are the most qualitative part of tissues in the carcass. In the animals under research, the percentage of muscular tissues varied between 56.3-62.2%, but the absolute mass - from 6.09 to 6.59 kg. Also according to this indication, 3rd research group showed the best results. From every animal of this group, on average 0.5 kg more muscular tissues were obtained compared to the control group. An equal ratio of fleshiness was obtained from carcasses of the 2nd and 3rd animal groups; the obtained masses of meat and bone tissues were 3.7. An essentially higher correlation of muscular tissues and adipose tissues was obtained from animal of the 3rd research group compared to the control group - +1,5 (p less than 0.01), compared to 2nd research group -+ 1.3 (p less than 0.01), and to 4th research group -+ 1.2 (p less than 0.05).
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