Slaughter weight effect on carcass and meat quality of Muzaffarnagari lambs in intensive production system

Abstract

Male Muzaffarnagari lambs (30) were equally divided into 3 slaughter weight groups i.e. A: 26.07±1.23 kg, B: 32.88±0.37 kg and C: 35.76±1.30 kg to evaluate carcass and meat quality traits. Slaughter weight significantly affected hot carcass weight but did not influence dressing percentage. Weight at slaughter showed linear relationship with grid reference (GR) measurements, loin eye area, back fat and breast fat thickness. Lean meat proportion was not affected by weight groups but bone percentage decreased at high slaughter weight, while fat percentage increased substantially. Slaughter weight did not affect meat chemical composition, pH, cooking loss, water holding capacity and shear force. No significant differences were observed in tenderness, flavour, juiciness and overall satisfaction among slaughter weight groups but juiciness scores were slightly high for heavier carcasses. The overall effect of slaughter weight on meat quality traits was minimal. Thus it is recommended to slaughter Muzaffarnagari breed within this range (groups B and C) of weights to reduce variation in meat quality and to get more income.