Effect of Weight on Carcass Merit of Very Heavy Market Ram Lambs

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Abstract
Regression analyses of compositional traits on hot carcass weight (HCW) was performed on 120 Suffolk, Hampshire and reciprocal cross ram lambs slaughtered at average ages of 26. 34 or 42 weeks. Seventy-two carcasses were sub-sampled for palatability traits and aroma of the cooked fat, and the data were analyzed by regression and correlation procedures. HCW ranged from 16 to 51 kg, and the least squares mean and standard error was 35.5 kg ± 7.4 kilograms. All compositional traits measured in terms of weight, depth or area increased linearly (P.05) with variation in HCW. Aroma score (6.01) and panel scores for juiciness (5.80) and flavor (5.62) were low but they were not significantly influenced by HCW. Tenderness scores decreased (P<.01) as HCW increased. Quality grade was negatively correlated (overall) with tenderness, juiciness and overall acceptability (r = −.31, −.26 and −.26, respectively, P<05). Copyright © 1976. American Society of Animal Science . Copyright 1976 by American Society of Animal Science

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