The efficiency of determining the chemical composition of lamb carcasses

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Abstract
1. Twenty Southdown-Romney wether lamb carcasses of a mean hot carcass weight of 39·2 lb. (range 31·2–43·8 lb.) were frozen. Each frozen carcass was divided down the back-bone to give two sides and each side was divided into four parts: leg, loin, 9–10–11 rib cut, and fore. A method of obtaining samples from the parts and from the sides is described. The samples were analysed for water, fat (uncorrected), and residue (uncorrected). The dried residue was analysed to give an ash percentage and a Soxhlet correction factor so that total fat (ether-extract), protein (dried fat-free, ash-free residue), and ash were determined.2. The weights of the two sides of the twenty carcasses were similar, although the loins of the left sides were highly significantly heavier than those from the right sides and the right fores were highly significantly heavier than the left fores.3. The mean percentage composition of the two sides of the carcasses studied were similar. Likewise each of the four parts showed close similarity between sides except for the residue and protein percentage of the loin in which the left sides had significantly more protein percentage than the right sides. In all the uncorrected chemical components a significant side × carcass interaction was found.4. An analysis of the sampling errors showed that the variance of a treatment mean was decreased only slightly by increasing the number of samples per side or by sampling both sides instead of one. Any substantial increase in precision can be achieved only by increasing the number of carcasses per group.