Quantitative carcass characteristics of Corriedale, Bergamacia-Corriedale, and Hampshire Down-Corriedale lambs, finished on pasture or dry-lot - DOI: 10.4025/actascianimsci.v28i3.51

Abstract

The goal of the experiment was the study of carcass characteristics of 23 Corriedale, 25 ½ Bergamacia-Corriedale (BC), and 17 ½ Hampshire Down-Corriedale (HC) lambs, finished on pasture (Cynodon dactylon) or in dry-lot. The means for hot carcass weight (HCW) were 13.37 and 11.94 kg; for cold carcass weight (CCW) were 12.92 and 11.45 kg; for biological carcass yield (BCY) were 49.07 and 46.95%; for commercial carcass yield (CCY) were 42.59 and 38.27%; for carcass compactness (CC) were 0.219 and 0.192 kg cm-1; and for rib yield (RY): 10.32 and 9.40%. The values were higher for dry-lot lambs, which also presented lower (P<0.05) cooling loss (CL): 3.35 vs. 4.11%. The average for ham compactness (HC = 0.48) and ham yield (HY = 33.23%), loin (LY = 9.72%), uncovered rib (URY = 11.33%), bass (BY = 11.48%), and neck (NY = 5.95%) were not affected by the finishing system. The Corriedale and HC were similar in terms of HCW and CCW, and lower to BC. There was a difference for commercial carcass yield among genetic groups, with superiority for BC (48.87%). In relation to rib yield and bass, HC was higher to BC and the latter was superior to Corriedale (P<0.05). Cooling loss, commercial carcass yield, ham compactness, loin, uncovered rib and neck yield were not affected by crossbreeding (P>0.05). The finishing system influenced carcasses quantitative characteristics more than cross-breeding, with higher values to the dry-lot animals