Carcass classification in suckling lambs. Discrimination ability of the European Union scale

Forty-nine Manchega suckling lambs were used in this trial. Lambs were slaughtered at 10, 12 and 14 kg liveweight (cold carcass weight lower than 13 kg). The degree of fatness was assessed by three assessors on colour photographs of the carcasses, using the European Union scale for light lambs (EU), and another new scale developed in our laboratory (Suckling Lamb scale, SL). Carcass degree of fatness was reassessed using the same scales divided into 0.25 point-intervals (EUI, SLI). Carcasses were allocated into four groups by means of a tree classification algorithm (cluster analysis), according to 27 variates, namely muscle percentage, whole fat percentage, subcutaneous fat, intermuscular fat, kidney knob and channel fat percentage and muscle percentage, both in the carcass and in three joints (leg, best end neck plus loin, and shoulder). SL scale groups showed a higher number of variates well correlated to assessors' scoring than EU scale groups. Nevertheless, the EU scale showed significant between-groups differences in a higher number of variates (P<0.01). Using 0.25-points interval scales, EUI scale scoring was the best correlated to tissue composition. However, most variates were better correlated to dorsal fat thickness measurement (4 cm back from last rib and 4 cm from the carcass midline) than to assessors' scoring. All four groups in the tree classification were statistically different from one another, but assessors only were able to detect differences between whole fat percentage in group 1 and the rest. These results suggest that it is possible to improve the photographic standards of the EU method by using a 0.25 points interval scale. In abattoir conditions, the new SL method (1.0 point intervals) proved to be better. Measure of dorsal fat thickness proved to be a very good predictor of carcass tissue composition, but it is a more expensive measure. © 2002 Elsevier Science Ltd. All rights reserved.

Bibliographic Details

Main Authors:	Miguel Gómez, María Esther, Onega, E., Cañeque, V., Velasco, S., Díaz, M. T., Lauzurica, S., Pérez, C., Blázquez, B., Ruiz de Huidobro, F.
Format:	artículo biblioteca
Language:	English
Published:	Elsevier 2003
Subjects:	Sheep, Lamb, Carcass, Carcass classification, Tissue composition,
Online Access:	http://hdl.handle.net/20.500.12792/2890 http://hdl.handle.net/10261/291278
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