Carcass characteristics and meat quality of commercial lambs reared in different forage systems

About this item

Title

Carcass characteristics and meat quality of commercial lambs reared in different forage systems

Content partner

University of Otago

Collection

Otago University Research Archive

Description

•Wethers had greater eye muscle and intramuscular fat percentage than cryptorchids.•Wethers had heavier carcasses and greater intramuscular fat than ewes in farm C.•Chicory-fed lambs had heavier carcasses and greater intramuscular fat than pasture.•Lambs slaughtered at weaning than later in the season had greater loin shear force.•Sex, castration status, diet and age at slaughter had minor effects on meat quality. Carcass attributes and meat quality characteristics of the Longissimus thoracis...

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Format

Research paper

Research format

Scholarly text / Journal article

Thesis level

Article

Date created

2020-02

Creator

Ye, Y. / Schreurs, N.M. / Johnson, P.L. / Corner-Thomas, R.A. / Agnew, M.P. / Silcock, P. / Eyres, G.T. / Maclennan, G. / Realini, C.E.

URL

https://hdl.handle.net/10523/26396

Related subjects

Carcass / Diet / Lamb / Meat quality / Sex

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