Yields of carcass and dress-off items and carcass quality-quantity measures for Angora and Spanish goats
Angora and Spanish goats were characterized with regard to their yields of carcass and dress-off items, quantitative and qualitative aspects of their carcasses and tenderness of their meat. When goats (Angora and Spanish combined) were compared to sheep (Rambouillet, Barbado and Karakul combined) goats were (P less than 0.05) smaller (liveweight, carcass weight); had (P less than 0.05) a lower dressing percentage; had (P less than 0.05) higher percentages of head, feet, pelt and heart; were (P less than 0.05) leaner (higher USDA yield grade, less fat in the rack); had (P less than 0.05) lower USDA quality grades; and produced (P less than 0.05) tougher meat. Comparison of three age X sex classes of goats (Angora and Spahish combined) revealed that young intact males and (P less than 0.05) higher percentages of head and pelt and lower dressing percentages than did young wethers while aged female goats had (P less than 0.05) higher percentages of liver and heart than did the young male (intact or castrated) goats. The primary difference between Angora and Spanish goats is dressing percentage -- Angora goats have (P less than 0.05) much higher percentages of their live weight as pelt and a higher percentage of their weight as head and thus yield (P less than 0.05) lower percentages of their live weight carcass. Castration of male Spanish goats reduced pelt weight and thereby increased dressing percentage but had no (P less than 0.05) effect on any other trait. Advancing chronological age increased percentages of several dress-off items for one or both breeds of goats but had no consistent effect on any other traits
| Main Authors: | , , , , , |
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| Format: | Texto biblioteca |
| Language: | eng |
| Published: |
Scottsdale, AZ (EUA)
1982
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