Effect of Castration, Testosterone and Slaughter Weight on Fatty Acid Content of Ovine Adipose Tissue

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Abstract
Ram lambs have higher feed efficiencies, faster rates of gain, improved carcass cutability, and their meat is equal in palatability to that of wether or ewe lambs (Kemp et al., 1970; McClaugherty, Carter and Gaines, 1959; Walker, 1950). However, it has been observed that lipid from ram lambs contains greater quantities of unsaturated fatty acids than lipid from wether lambs; this results in softer ram carcasses (Tichenor et al., 1970). Decreased lipid saturation has been observed in lambs fed high-concentrate rations (Miller, Varnell and Rice, 1967; Ziegler et al., 1967) or when raised at low temperatures (Marchello, Cramer and Miller, 1967). Variations in liquid composition have been shown to influence the aroma of meat (Hofstrand and Jacobson, 1960; Hornstein and Crowe, 1963) and affect processing, preservation and storage (Chang and Watts, 1952; Younathan and Watts, 1960). Rams treated with the sex hormone, testosterone, have increased rates of gain and improved feed conversion (Andrews, Beeson and Harper, 1949; Pope et al., 1950) and less kidney and external fat (Ray, Berry and Reynolds, 1966). Copyright © 1972. American Society of Animal Science . Copyright 1972 by American Society of Animal Science.

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