[KSCI] Korea Science Citation Index Service

http://dx.doi.org/10.5713/ajas.2012.12431

Preliminary Evaluation of Slaughter Value and Carcass Composition of Indigenous Sheep and Goats from Traditional Production System in Tanzania

Shija, Dismas S. (Sokoine University of Agriculture, Department of Animal Science and Production)
Mtenga, Louis A. (Sokoine University of Agriculture, Department of Animal Science and Production)
Kimambo, Abiliza E. (Sokoine University of Agriculture, Department of Animal Science and Production)
Laswai, Germana H. (Sokoine University of Agriculture, Department of Animal Science and Production)
Mushi, Daniel E. (Sokoine University of Agriculture, Department of Animal Science and Production)
Mgheni, Dynes M. (Sokoine University of Agriculture, Department of Animal Science and Production)
Mwilawa, Angello J. (National Livestock Research Institute)
Shirima, Eligy J.M. (Ministry of Livestock Development and Fisheries)
Safari, John G. (Institute of Rural Development and Planning)

Publication Information

Asian-Australasian Journal of Animal Sciences / v.26, no.1, 2013 , pp. 143-150 More about this Journal

Abstract

The aim of the pilot study was to evaluate slaughter characteristics and carcass composition of indigenous long fat tailed sheep and Small East African goats purchased from the auction markets slaughtered at 1.5 to 2 yrs of age and 20 kg to 25 kg live weight. The animals were slaughtered according to halal standard procedures. The left half carcasses were jointed into eight wholesale joints, and dissected into muscles, fat and bone, which were weighed separately. Sheep had greater (p<0.05) slaughter BW (22.29 kg vs 20.50 kg) and empty BW (20.17 kg vs 18.67 kg) than goats (p<0.05). Dressing percentages were lower (p<0.001) in sheep than goats when carcass weight was expressed as percentage of slaughter BW (42.31% and 47.15%) and empty BW (46.75% and 51.79%). Sheep carcasses had lower (p<0.001) proportion (66.18% vs 71.64%) of muscles and higher (p<0.001) proportion of fat (7.41% vs 3.44%) than goat carcasses. Sheep had proportionally lighter (p<0.001) shoulder (18.89% vs 22.68%) and heavier (p<0.05) proportion of chump (7.916% vs 6.76%) and main rib (8.12% vs 7.07%). Sheep had more (p<0.001) muscles in the leg (28.83% vs 27.08%) and main rib (7.62% vs 6.36%) than goats. Sheep had less (p<0.001) muscles (20.28% vs 23.56%) in shoulder joints when expressed as percentage of total muscle of carcasses. It is concluded that there are differences in sheep and goat both in terms of carcass and joint yields and composition. The present study also implies that there is need to consider setting different meat cuts and prices for these cuts when one takes into account the differences in muscle distribution within joints in sheep and goats.

Keywords

Carcass Composition; Dressing Percent; Goat; Sheep; Slaughter Characteristics;

Citations & Related Records

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