Effects of crossbreeding Mexican Pelibuey sheep with Rambouillet and Suffolk on carcass traits

• Published in: Meat science Vol. 70; no. 1; pp. 1 - 5
• Main Authors: Gutiérrez, J., Rubio, M.S., Méndez, R.D.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.05.2005; Elsevier
• Subjects: backfat; Biological and medical sciences; breed differences; Carcass; carcass evaluation; carcass weight; carcass yield; Composition; dressing percentage; Food industries; Fundamental and applied biological sciences. Psychology; genotype; lamb carcasses; lamb meat; lean meat; Meat and meat product industries; Pelibuey; Rambouillet; sheep breeds; Suffolk (sheep breed); Yield; Mexico; Composition; Yield; Pelibuey; Carcass; Meat product; Chemical composition; Peilbuey
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2004.10.017

Fifty nine lambs: Pelibuey (P), Suffolk × Pelibuey (SP) and Rambouillet × Pelibuey (RP), were used to evaluate the effect of crossbreeding on carcass characteristics and composition. Following carcass evaluation, muscle, bone, subcutaneous, seam, internal, total fat and other tissues were dissected. Carcass dressing percentage was similar across the three genotypes. The genetic group did not influence the percentage of cuts, except for shoulder percentage. Pelibuey carcasses had less fat thickness than RP and more kidney, pelvic and heart fat than SP. Muscle percentage was lower for RP (51.27 ± 0.68) compared to P (54.01 ± 0.61) and SP (53.78 ± 0.58) carcasses, respectively. Consequently, the RP group showed the highest proportion of total fat (19.66 ± 1.00). In general, RP carcasses had the lowest meat cutability. In conclusion, carcass yield of Pelibuey lambs was not improved by the cross with either Rambouillet or Suffolk breeds.