1Dept. of LPT, Veterinary College, Hassan
2LRIC(S), KVAFSU, Nagamangala, Mandya district Bidar-585 401, Karnataka, India
Department of Animal Genetics and Breeding, Veterinary College, KVAFSU, Hebbal, Bengaluru-560 024, Karnataka, India
*Corresponding author's e-mail: navingen@gmail.com Part of Ph. D. thesis submitted by the first author to Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar-585 401, Karnataka, India
Online published on 11 July, 2018.
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.
Bandur ram lambs, Characterization, Carcass, Meat quality, Primal cuts
