FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




The slaughter value profile of Polish lowland lambs


The objective of this paper was to determine the correlations between some selected qualities of halfcarcasses and slaughter value of lambs. The investigations were performed in a period from 2000 to 2002; the investigation materials were ram lambs of the Polish Lowland breed raised in the Podlasie area. Body weights of animals being investigated were monitored from the animal birth until the 180th day of their life; the animals were slaughtered on this day. On the slaughter day, the average body weight of the animals monitored was 38.82 kg. The following factors were compiled and presented in the form of a table: per cent contents of slaughter elements; slaughter values, and per cent contents of valuable cuts in half-carcasses. The leg constituted 25.7% of the half-carcass, and, thus, its content was the highest, the breast content was the second (17.68%). The valuable cuts constituted 40.82% in relation to the whole half-carcass. The absolute meat content in lamb half-carcasses was highly and positively correlated with the weights of the following valuable cuts: loin (r = 0,983), wack (r = 0,981), and leg (r = 0,967). The positive and highly significant correlation identified between meat contents in leg and in half-carcass can be particularly useful in estimating meat quantities in half-carcasses on the basis of the meat weight in leg. The correlation coefficients calculated indicate that it is also possible to estimate weights of meat, fat, and bones in half-carcass on the basis of their weights as contained in the lamb leg.


lambs, slaughter value, valuable parts, correlations