Carcass and meat quality characteristics of designated indigenous

Abstract

Carcass and meat quality traits of 18 lambs of indigenous breeds, viz. Malpura, Garole and Malpura × Garole were analyzed. The pre-slaughter weight was significantly lower in Garole as compared to Malpura and their crosses. The small size Garole had significantly higher dressing yield as compared to large size Malpura. The muscular development as indicated by loin eye area was higher in the Malpura and crossbred lambs as compared to Garole. Differences among the breeds for the proportion of wholesale cuts as a percentage in half carcass tended to be small and mostly nonsignificant. In all the breeds, the leg cut had highest lean content. In the neck region, a significant higher bone content was observed in the large size Malpura as compared to smaller size Garole. Cooking loss percentage was significantly lower in Garole sheep as compared to Malpura and their crosses. The water holding capacity (WHC) is significantly more in Garole rams. Tenderness and juiciness was rated better in Garole and their crossbreds than Malpura. In organoleptic study overall score was ranked in the order of Malpura × Garole>Garole>Malpura. The current study showed that carcass and meat quality of Garole was similar to Malpura or their crossbreds. It was also evident that the overall meat quality was better in Garole compared to Malpura rams.