Indian Journal of Animal Research

  • Chief EditorK.M.L. Pathak

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Indian Journal of Animal Research, volume 52 issue 5 (may 2018) : 774-779

Carcass and meat quality characteristics of Bandur ram lambs

S. Naveen Kumar, M.R. Jayashankar, Nagaraja Ramakrishnappa, Wilfred Ruban, R.M. Sreesujatha
1Department of Animal Genetics and Breeding, Veterinary College, KVAFSU, Hebbal, Bengaluru – 560 024, Karnataka, India.
Cite article:- Kumar Naveen S., Jayashankar M.R., Ramakrishnappa Nagaraja, Ruban Wilfred, Sreesujatha R.M. (2017). Carcass and meat quality characteristics of Bandur ram lambs. Indian Journal of Animal Research. 52(5): 774-779. doi: 10.18805/ijar.B-3261.
The present study was aimed at characterizing carcass and meat quality traits in Bandur/ Mandya ram lambs. Eighteen ram lambs were slaughtered at the age of six months by Halal method. The pre-slaughter weight (PSW), hot carcass weight (HCW) and dressing percentage based on PSW recorded were 13.49 ± 0.26 kg, 6.44 ± 0.14 kg and 47.77 ± 0.70 per cent, respectively. The mean loin eye area was 15.43 ± 0.64 cm2. The mean primal cut weights for leg, loin, rack, chuck, and breast and fore shank were 2.090 ± 43.35, 0.675 ± 29.40, 0.646 ± 28.82, 2.036 ± 47.35 and 0.601 ± 23.97 kg, respectively. The highest proportion of meat was recorded in leg (25.06%) and chuck (23.23%). The meat quality traits viz., pH, water holding capacity, Warner-Bratzler Shear Force value, cooking loss and back fat thickness were 6.35 ± 0.05, 49.74 ± 3.33 per cent, 3.75 ± 0.14, 26.01 ± 2.19 per cent and 0.26 ± 0.02 cm, respectively. The mean percentage values for proximate principles viz., moisture, crude protein, crude fibre, ether extract, and total ash were 72.10 ± 0.38, 19.76 ± 0.34, 0.24 ± 0.03, 7.23 ± 0.47 and 1.01 ± 0.04 per cent, respectively. Compared to earlier reports higher loin eye area measurement was observed in the present study indicating higher muscular development in Bandur ram lambs. 
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