Abstract
Abstract Factors associated with differences in carcass conformation were studied in three experiments involving 85 pairs of lambs, half of which had been selected as having blocky conformation and half leggy conformation. Pairs of carcasses were matched for carcass weight and age at slaughter. The blocky carcasses contained more fat and less red meat and bone than the leggy carcasses. They also had a higher proportion of the fatter cuts (loin, ribs, and flap) and a lower proportion of the leaner cuts such as the leg. A taste panel found the palatability characteristics of leg meat from both types of carcasses acceptable and did not differentiate between them. The differences in conformation strongly influenced the export grading of the carcasses, the blocky carcasses grading predominantly Prime Down Cross and the leggy carcasses mainly Prime Crossbred and Y. Southdown sires produced the blockiest carcasses and the other breeds studied produced the leggiest carcasses. Within-breed variation was also noted...
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