ÉTUDE DE LA PRODUCTION DE LA VIANDE CHEZ LES OVINS X. — RELATIONS EXTRE LA COMPOSITION ANATOMIQUE DES DIFFÉRENTES RÉGIONS CORPORELLES DE L'AGNEAU

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Abstract
Relationships between the anatomical composition of 8 body regions and the whole carcass were studied by multidimensional analysis and progressive regression. Male lamb carcasses (74) from various origins representing current commercial types of the French market were cut and dissected. The weights of half carcasses studied were 8630 .+-. 912 g; the weight of the different cuts only presented a small dispersion in accordance with the law of anatomical harmony. Study of the relationships between the whole carcass composition and that of the different cuts showed that the best prediction is given in the order leg, shoulder and chest. Dissection of the shoulder is proposed for estimating the caracss composition because of economic factors and cutting facilities. The following equations can be applied for calculating the carcass composition: total muscle (g) = 1087.1 + 4.711 Me + 0.047 Ge - 3.564 Oe + 1.316 De; total bone (g) = 130.2 + 0.313 Me - 0.038 Ge + 3.075 Oe = 0.902 De; and total fat (g) 95.4 + 0.129 Me + 4.791 Ge - 0.477 Oe + 1.042 De; (Me = muscle, Ge = fat, Oe = bone and De = wastage of shoulder, in g). Methods used to calculate body composition show that the characteristics of an animals are mainly expressed by relationships between its quantitative attributes and not by the individual values or the latter taken on their own.

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