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International Journal of Meat Science
  Year: 2011 | Volume: 1 | Issue: 2 | Page No.: 117-123
DOI: 10.3923/ijmeat.2011.117.123
Restructuring of Carcasses of Cull Ewe by Dietary Incorporation of Rumen Protected Fat during Pre Slaughter Fattening
Y.P. Gadekar, A.K. Shinde, R.S. Bhatt and S.A. Karim

Abstract:
The objective of the present study was to restructure the carcass of cull ewes by incorporating rumen protected fats in the diet. Thirty cull ewes (>6 years old, BW 29.2±0.90 kg) were equally divided into 3 groups of 10 each. The animals were fed 0 (T1), 2 (T2) and 4% (T3) rumen protected fat with adlib roughage and concentrate in cafeteria system for 90 days before slaughter. Pre-slaughter and hot carcass weights of ewes at the end of 90 days for T1, T2 and T3 groups were 32.6, 15.71; 38.33, 18.4 and 37.05, 19.4 kg, respectively. Dressing yield (on ELW) in T1, T2 and T3 groups was 55.16, 56.28 and 59.37%. It was significantly (p<0.05) higher in T3 than T1 and T2 groups. The different primal cuts viz., leg, loin, rack, neck and shoulder and breast and fore shank for T1, T2 and T3 groups contained 57.45, 52.11 and 58.01% lean; 13.62, 21.55 and 17.92% fat and 26.41, 23.21 and 19.91% bone, respectively. The loin eye area was 11.94 in T1, 15.56 in T2 and 15.72 cm2 in T3 and it was significantly (p<0.05) higher in T3 than T2 and T1. The cooking losses and water holding capacity were 35.76 and 83.36 in T1, 30.67 and 88.39 in T2 and 31.10 and 86.48% in T3 , respectively. The shear force values of mutton for T1, T2 and T3 groups were 3.66, 5.03 and 3.63 kg cm-2, respectively. The present study suggested that supplementation of rumen protected fat at 4.00% level in cull ewe’s diet increased pre-slaughter weights and carcass yield but did not improve meat quality.
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How to cite this article:

Y.P. Gadekar, A.K. Shinde, R.S. Bhatt and S.A. Karim, 2011. Restructuring of Carcasses of Cull Ewe by Dietary Incorporation of Rumen Protected Fat during Pre Slaughter Fattening. International Journal of Meat Science, 1: 117-123.

DOI: 10.3923/ijmeat.2011.117.123

URL: https://scialert.net/abstract/?doi=ijmeat.2011.117.123

 
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