Effect of slaughter weight on mutton from sheep
1986
Chougule, B.A. | Salunkhe, D.K. | Deshmukh, A.P. (Mahatma Phule Agricultural Univ., Rahuri (India). All-India Coordinated Research Project on Sheep Breeding)
Slaughter weight significantly affected moisture content in mutton. As the slaughter weight increased the moisture % decreased significantly in leg, loin, and breast and shank cuts. Amongst the carcass cuts and shank cuts recorded highest moisture and the loin cut the lowest. Lambs of medium weight showed significantly higher protein content than lambs of heavy weight. The increased slaughter weight decreased the protein content in carcass cuts. The loin cut recorded highest protein content. Lowest protein content was observed in shoulder cut. As the slaughter weight increased the moisture and protein contents decreased significantly. As slaughter weight increased there was significant decrease in digestibility of muscle protein
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