Fjölrit RALA - 22.03.1979, Blaðsíða 83

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Group A
Group B
Group C
Group D
Group E
Group F
fed indoors on grass pellets enriched
with fat
fed indoors on turnip roots and
turnip kale
grazed on kale
grazed on turnips
grazed on rye grass
mountain-grazing lambs slaughtered in
the beginning of the experiment on the
22nd of September
On the 17th of October, i.e. one week before slaughter,
groups C, D and E were each divided into three equal sub-
groups, i.e. C^, C^, C^, D^, D^, D^, E^, E^ and E^. Lambs
in subgroup 1 continued grazing on green feed. Lambs in
subgroup 2 were housed and fed hay and grass pellets and
lambs in subgroup 3 grazed on aftermath during the last
week before slaughter. All lambs were weighed on the
20th of September and lambs in Groups A-E wére weighed
on the 17th and 24th of October.
All carcasses (including kidney fat), caul fat, kidney
fat, liver and pelt were weighed after slaughter.. Two ex-
ternal measurements and 8 measurements of the transverse
section at the last rib were made. The conformation of
back, rump and hind legs of each carcass was subjectively
scored. The second lightest and second heaviest carcass
in each group and subgroup, altogether 24 carcasses, were
analysed for meat quality. The meat quality experiment
was divided into 4 parts:
(1) Dissection of carcasses into muscle, fat
and bone.
(2) Sensory evaluation of two muscles and
subcutaneous fat from each dissected
carcass.
(3) Fatty acid analysis of muscle 1. dorsi
and subcutaneous fat from each dissected
carcass.
(4) Chemical analysis of muscle and liver
from each dissected carcass.