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Effect of growth rate to finishing on in vivo composition and muscularity traits in lambs

Published online by Cambridge University Press:  23 November 2017

N. R. Lambe ,
E. Navajas ,
L. Bünger ,
K. McLean  and
G. Simm
N. R. Lambe*
Affiliation:
Scottish Agricultural College, Sustainable Livestock Systems Group, West Mains Road, Edinburgh, EH9 3JG, Scotland
E. Navajas
Affiliation:
Scottish Agricultural College, Sustainable Livestock Systems Group, West Mains Road, Edinburgh, EH9 3JG, Scotland
L. Bünger
Affiliation:
Scottish Agricultural College, Sustainable Livestock Systems Group, West Mains Road, Edinburgh, EH9 3JG, Scotland
K. McLean
Affiliation:
Scottish Agricultural College, Sustainable Livestock Systems Group, West Mains Road, Edinburgh, EH9 3JG, Scotland
G. Simm
Affiliation:
Scottish Agricultural College, Sustainable Livestock Systems Group, West Mains Road, Edinburgh, EH9 3JG, Scotland
*
Email: [email protected]
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Extract

The amount and distribution of different body tissues changes as lambs grow and mature. Ratios of muscle to bone and of fat to muscle increase with growth post-weaning, as does muscularity (Jones et al., 2002), with the rate of change differing between breeds. Growth patterns have also been found to affect carcass composition (e.g. Thatcher and Gaunt, 1992). This preliminary study investigated the effects of growth rate on in vivo body composition and shape measurements and their relationships, in two contrasting breeds of lambs.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2005 , 2005 , pp. 43
Copyright
Copyright © The British Society of Animal Science 2005

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References

Jones, H. E., Lewis, R. M., Young, M. J., Wolf, B. T. and Warkup, C. C. 2002. Changes in muscularity with growth, and it’s relationship with other carcass traits in three terminal sire breeds of sheep. Animal Science, 42: 265–275 CrossRefGoogle Scholar
Thatcher, L. P. and Gaunt, G. M. 1992. Effects of growth path and post-slaughter chilling regime on carcass composition and meat quality of ewe lambs. Australian Journal of Agricultural Research, 42: 819–830 Google Scholar