RESEARCH REGARDING THE VARIATION OF MAIN PARTS OF CARCASSES FROM YOUTH SHEEP OF DIFFERENTS BREEDS STRUCTURE

摘要

The research was done on carcasses from the slaughter of young male sheep intensively fattened belonging to the local Tsigai race of mountain ecotype and its half-breeds with Suffolk and German blackface (GCCN). The purpose of the research was to highlight the physical structure of carcasses, expressed by determining the ratio of total carcass weight of slaughter′s portions in relation to quality grade. The determinations of the physical structure of carcasses was performed on the right half of carcass. The leg of mutton was separated by cutting the joints between vertebrae L5 and L6 and tibio-metatarsus joint. Separating the shoulder was made by cutting the muscles which provide the connection with the trunk. After separating the mutton′s leg and shoulder, the cutlet (with the L1-L5 vertebrae bone base and D6-D13) and corresponding ribs were cut up perpendicular to their axis at a distance of 10 cm from the spine axis, distance measured with a ruler, resulting the rest of the carcass. Each butcher piece was weighed and expressed as a percentage by comparing the initial weight of the carcass. Statistical data processing and interpretation was based on student test. Research results have noted that leg of mutton share stood at around 34% to Suffolk x Tsigai half-breed, 33% to GCCN x Tsigai and 31% to Tsigai breed. Share of cutlet in carcass weight was about 16% at all races. Regarding the proportion of shoulder + arm, it stood at around 18% at groups of half-breeds, and 17% at Tsigai breed, while other cut portions, reported at the initial carcass weight have values 35% at Tsigai breed, 30% at Suffolk x Tsigai half-breed and 31% at GCCN x Tsigai half-breed. Research carried out special information on the share of meat quality of carcass weight.