Variation of the Surface of the Longissimus Dorsi (LD) Muscle and the Section of the Leg of Mutton at Young Sheep of Different Breed Structures
Keywords:
half-breeds, meat, sheep, surface, youngAbstract
The research was done on carcasses from the slaughter of young male sheep intensively fattened belonging to the local Tsigai race of mountain ecotype and its half-breeds with Suffolk and German blackface (GCCN). The purpose of the research was to determine Logissimus dorsi (LD) and leg of moutton area, because these parts provide information on Ist meat quality. Research results have noted that lots of half-breeds achieved higher Longissimus dorsi (LD) and leg of moutton area, compared with the pure breed batch. Compared with Tsigai breed, Longissimus dorsi (LD) area deterrmined was higher with 10,75% to Suffolk x Tsigai half-breeds, and 0,07% respectively to German Blackface x Tsigai half-breeds. Leg of moutton area was higher with 17,27% to Suffolk x Tsigai half-breeds, and 2,75% respectively to German Blackface x Tsigai half-breeds. Research carried out special information on Ist meat quality on carcass.
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