Artículos de revistas
Corporal Composition and Characteristics of Carcass of Araucano Creole Lambs
Once livestock is slaughtered the carcass of body obtained represents the main commercial product, and is valued in terms of quality. The aim of this work was to characterize and evaluate the carcasses of Araucano creole lambs. Thirteen Araucano lambs were slaughtered at 221±15 days of age weighing 32±2 Kg. The hot carcass was weighed and after 24 hours at 4C the cold carcass was weighed. The characteristics of conformation, fat cover and regional composition of the carcass were evaluated according to Chilean regulation standards. The tissue composition of the back was also determined, in its three components (muscle, bone and fat). The commercial yield of the carcass was 51.14% and losses due to dehydration of the carcass were recorded at 3%. The carcasses were characterized as 77cm long and 24cm wide at chest level. According to the thickness of muscle and fat, they were qualified as lean carcasses and the area of Longissimus dorsi muscle was an average of 15 cm2. The regional composition of the carcass presented a high percentage of lean pieces, forequarter (38.9%) and let (28.9%) with 59.5%) of the regional composition being the first category pieces with a high commercial value. The carcasses of the Araucano creole lambs were classified as heavy, of average length with a yield greater than 50% of good conformation and average fat cover. These characteristics indicate that this cattle can be defined as an attractive genetic resource for meat production in Southern Chile.