Abstract
EIGHTY-SIX wether lambs were used to evaluate effects of reduced energy intake on carcass composition, fatty acid composition and palatability. Reduced energy intake had a detrimental effect on slaughter weight, carcass weight, longissimus muscle area, leg conformation score, carcass grade, marbling score, color of lean and yield of both wholesale and retail cuts. Fat thickness and kidney fat weight of the stressed lambs were also reduced. Only minor differences were observed in fatty acid composition of intramuscular, subcutaneous and kidney fat. The diet-stressed lambs received significantly (P<.05) higher scores for tenderness than the control lambs. No differences between stressed and control lambs were found for flavor, juiciness, overall satisfaction or fat flavor.
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