In large litters birth weight and gender is decisive for growth performance but less for carcass and pork quality traits

This study aimed to examine whether growth performance, carcass and meat quality traits differed among high (H), medium (M) and low (L) birth weight (BtW) gilts and barrows born from large litters (> 16 piglets born alive). Regardless of gender, H pigs grew faster (P < 0.05) during the suckler period than L and M pigs. From weaning to slaughter at 113 kg catch-up growth was observed in M barrows. In gilts and barrows percentage ham was greater (P < 0.05) and percentage total subcutaneous fat was lower (P < 0.10) in H compared to M and L pigs. Compared to L and M pigs, H pigs displayed in general better quality in the longissimus muscle whereas the opposite was observed in the semitendinosus muscle. The superiority of H compared to M and L BtW littermates regarding carcass and meat quality appears to be less evident when pigs originate from large litters.     

The effect of increasing carcass weight of finishing boars and gilts on joint composition and meat quality

Two hundred and eighty-eight crossbred (3/4 Landrace × 1/4 Large White) pigs, comprising equal numbers of boars and gilts, were housed in single sex groups from 50 kg liveweight to slaughter at liveweights of 92, 105, 118 and 131 kg (carcass weights of 70, 80, 90 and 100 kg). Sample joints from the left longissimus dorsi muscle were obtained at slaughter for dissection and meat quality assessment. As carcass weight increased there were significant (p<0.001) increases in eye muscle area and subcutaneous fat content. Lean content decreased (p<0.001) with increasing carcass weight while intermuscular fat content was not affected. There was a significant interaction between carcass weight and gender with % drip loss in pork from gilts at 100 kg having a higher drip loss than boars and gilts at all other weights. There were small but significant (p<0.01) reductions in ultimate pH with increasing carcass weight. Cooking loss was also reduced (p<0.001) at the heavier weights. There was no effect of carcass weight on shear force or on intramuscular fat. Dry matter (DM) and crude protein (CP) contents of m. L. dorsi increased (p<0.001) at heavier weights while sarcomere length decreased (p=0.001). Compared with boars, gilts had greater eye muscle area (p<0.05), more subcutaneous fat (p<0.001). Meat from gilts in comparison with boars had higher % DM and % CP contents (p<0.001), higher intramuscular fat content and shear force (p<0.05). It is concluded that meat quality may be improved when carcass weight is increased from 70 to 100 kg. ?     

Head current during and blood splashes after electrical stunning in relation to characteristics of the pig's body

In order to evaluate electrical stunning in relation to the incidence of blood splashes, meat quality and carcass quality parameters, 2035 pigs, heterozygous for the halothane gene, were observed during slaughter at a commercial slaughterhouse. The head current during electrical stunning is significantly higher (P<0.01) in gilts with a lower live weight (P<0.0001) or cold carcass weight (P<0.0001) and a higher lean meat percentage (P<0.0001). Also the incidence of blood splashes in the ham is significantly higher in gilts (P<0.0001) with a higher lean meat percentage (P=0.0028; odds ratio=1.11), a lower live weight (P=0.003; odds ratio=0.98) and a lower type number (P=0.0074; odds ratio=0.64). For barrows, no significant parameters were revealed. These results suggest that the variability in incidence of blood splashes can be explained by the variability of current density depending both on sex and body characteristics. Thus, electrical stunning can be improved by providing an energy level, based on the body characteristics of the pig.     

Halothane genotype and pork quality. 1. Carcass and meat quality characteristics of three halothane genotypes

The carcass and meat quality characteristics of three halothane genotypes in pigs were evaluated. Sixty crossbred Landrace×Large White pigs (NN=25, Nn=19, nn=16) of ±86 kg live weight were slaughtered, the carcasses chilled for 24 h at 2°C, certain carcass and meat quality traits determined and the shoulder and leg cuts deboned and cut into primal cuts. Dressing percentage of the Nn pigs was higher (P<0.05) than that of the NN and nn pigs. Carcass length was the longest (P<0.05) for the nn pigs. Midline fat measurements as well as measurements at the 2nd-3rd last rib (45 mm from the midline) indicated that the nn pigs had less fat (P<0.05) and a larger eye muscle width (P<0.05), depth (P<0.001) and area (P<0.001) than the NN or Nn pigs. This resulted in the nn pigs having the highest (P<0.05) percentage predicted carcass lean content. Fat, bone and lean yield of the shoulder identified the nn pigs with the least bone (P<0.05) and fat (P<0.001) and the highest lean yield (P<0.05), expressed as a percentage of total shoulder weight. Yield from the legs identified the nn pigs as having the lowest fat (P<0.001) and highest lean (P<0.05), expressed as a percentage of total leg weight. The primal lean cuts (topside, silverside, thickflank and rump) from the legs showed that the nn pigs had the highest values (P<0.05) for lean as a fraction of cold carcass weight. This resulted from the higher weight of these cuts (P<0.05) in the nn pigs. Calculation of bone yield in the legs showed that the femur weights were highest (P<0.05) for the Nn pigs, also when expressed as percentage of leg weight (P<0.05) and as a fraction of cold carcass weight (P<0.05). Comparison of meat quality traits show that the nn pigs had poor quality with regard to pH(45) (P<0.001), pH(24) (P<0.05), drip loss (P<0.001) and reflectance values (P<0.05).     

A comparison of carcass and meat quality characteristics of Creole and Large White pigs slaughtered at 90kg BW

The effect of breed in combination with sex (gilts or barrows) on carcass composition and meat quality characteristics were studied in two replicates involving a total of 40 Creole (CR) and 40 Large White (LW). This trial was conducted in the experimental facilities of INRA in Guadeloupe (French West Indies, 16° Lat. N. and 61° Long. W). All the pigs were slaughtered at about 90kg BW. No interaction between breeds and sex was found for all criteria studied. Carcass dressing weight was higher in CR than in LW (832 vs. 810g/kg, P<0.001) in connection with their lower internal organs weight (34.0 vs. 41g/kg; P<0.001). Fat cuts weight (i.e., back and leaf fat) was higher in CR than in LW (192 vs. 90g/kg; P<0.001). Creole pigs showed higher intramuscular fat percentage (IMF), higher percentage of monounsaturated fatty acids (MUFA) and lower percentage of polyunsaturated fatty acids (PUFA) in Longissimus dorsi (LD) muscle than LW pigs (4.72% vs. 2.29%, 50.2% vs. 45.0% and 7.9% vs. 13.8%, respectively). Whatever the muscle considered the ultimate pH was higher (P<0.05) in CR than in LW pigs. The drip and cooking losses of LD muscle were lower in CR than in LW (8.2% vs. 9.7% and 28.9% vs. 30.1%, respectively; P<0.05). Whatever the breed, the females were leaner than barrows (P<0.01) but the effect of sex was significant only on a few parameters.     

Effects of growth rate, sex and slaughter weight on fat characteristics of pork bellies

A total of 119 Duroc × (Landrace × Yorkshire) commercial pigs were used to investigate the effect of growth rate (fast vs slow), sex (barrows vs gilts) and slaughter liveweight (107, 115 and 125 kg) on the fat characteristics of bellies. Backfat thickness increased with weight (P < 0.01). Fat firmness score was only affected by sex (P < 0.05), with gilts showing softer bellies than barrows. Fat from gilts and slow growing pigs showed a lower proportion of saturated fatty acids (SFA; P < 0.001 and P < 0.01, respectively), a higher proportion of linoleic fatty acid (C18:2 n-6; P < 0.01), a higher proportion of total polyunsaturated fatty acids (PUFA; P < 0.001 and P < 0.01, respectively), and an increased iodine value (P < 0.001). Consequently, the fat from these bellies had higher PUFA:SFA ratios (P < 0.001) and n-6:n-3 ratios (P < 0.01 and P < 0.001, respectively) than that from the bellies of barrows and fast growing pigs. The belly fat from barrows and fast growing pigs had higher stearic fatty acid (C18:0; P < 0.01) and SFA proportions (P < 0.001 and P < 0.01, respectively) than that from gilts and slow growing pigs. The belly fat from gilts and slow growing pigs would better meet the health requirements of consumers, but it is more prone to rancidity during storage leading to a potentially reduced bacon shelf-life.     

The influence of dietary protein on market barrows and gilts supplemented creatine monohydrate in conjunction with a high glycemic carbohydrate

The objective of the study was to determine if additional dietary protein improves the lean tissue deposition and carcass merit of pigs supplemented creatine monohydrate in combination with a high glycemic carbohydrate (dextrose). Forty-eight crossbred barrows and gilts (91±0.18 kg) were blocked by sex assigned to 1 of 12 pens (4 pigs/pen, 16 pigs/treatment). Treatments included: control (CON; basal diet consisting of a ground corn-soybean base), combination diet (COMBO; basal diet supplemented with 0.92% creatine monohydrate and 2.75% dextrose), and a combination high protein diet (COMBOHP; COMBO formulated to contain a minimum of 16% crude protein). Barrows on the COMBOHP gained the least 10th rib fat and expressed the highest percentage fat-free carcass lean (P<0.01) after 28 days on test. No significant treatment differences were noted in the fat and lean tissue accretion of gilts. Treatments had no affect the meat quality parameters of barrow and gilt carcasses.     

Effect of sex and terminal sire genotype on performance, carcass characteristics, and meat quality of pigs slaughtered at 117 kg body weight

The effects of gender (barrows; gilts) and terminal sire genotype (DD, Danish Duroc; PxLW, Pietrain×Large White) on performance and carcass and meat quality of pigs sacrificed at a fixed weight of 117 kg were studied. Barrows ate more feed, grew faster, and had poorer feed conversion and less yield of trimmed lean cuts than gilts. Castrates were fatter and had more intramuscular fat and more intense colour of the meat than females. Crossbreds from DD boars grew faster and had better feed conversion than crossbred from P×LW boars. Also, DD sired-pigs had smaller dressing percentages but more trimmed lean cuts proportion than P×LW sired-pigs. Meat from DD pigs was more tender, had more intramuscular fat, and presented lower a* value than meat from P×LW pigs. We conclude that DD boars are a good alternative to P×LW boars for production of heavy pigs destined for the dry-cured industry.     

Effect of recombinant porcine somatotropin on body composition and meat quality in growing pigs; Interactions with genotype, sex and slaughter weight

Body composition in 96 pigs and meat quality in 36 pigs treated with porcine somatotropin (rpST) were investigated. Animals included both barrows and gilts from Pietrain, F(1) (Dutch Yorkshire × Dutch Landrace) and Duroc and were slaughtered at either 100 or 140 kg live weight. Treatment consisted of either 14 mg rpST or placebo twice weekly and started at 60 kg. Treatment with rpST enhanced the proportion of lean parts (on average +2·8% at 100 kg and + 5·5% at 140 kg) and reduced the proportion of fatty parts (-10·1% and -12·9% respectively). The latter tended to be more apparent in fatter animals (Duroc -14·5% and -13·3%, barrows -12·0% and -13·7%). Most organs increased in weight, especially kidneys (+14·8% at 100 kg and +17·6% at 140 kg). Meat quality parameters appeared to be not significantly affected, though intramuscular fat percentage was slightly decreased. Administration of rpST led to less fat and more uniformity in carcasses and meat quality among genotypes and sexes. No serious adverse effects were detected.     

The effect of seasonality of the growing–finishing period on carcass,meat and fat characteristics of heavy barrows and gilts

A trial was conducted to study the effect of gender (barrows; gilts) and seasonality of growing–finishing period (S, summer; W, winter) on the carcass and meat characteristics and fatty acid (FA) profile of subcutaneous fat of pigs slaughtered at 131 kg of body weight. No significant gender × seasonality interaction was detected and the differences between genders were scarce. The S pigs had a 13.2% thinner fat depth over the Gluteus medius muscle and a higher yield of shoulders and loins by 10.6% and 10.0%, respectively than W pigs. Meat from S pigs had 32.5% lower intramuscular fat content and higher cooking losses (9.1%) and shear force (6.4%) than meat from W pigs. Subcutaneous fat from S pigs had a 7.8% higher percentage of saturated FA and 4.9% lower monounsaturated FA than that from W pigs. It is concluded that in Spanish natural-environment facilities, the seasonality of the growing–finishing period affects the carcass, and meat and fat quality of heavy pigs.     

Influences of dietary conjugated linoleic acid (CLA) and total lysine content on growth, carcass characteristics and meat quality of heavy pigs

To assess the effects of dietary CLA, lysine and sex on performance, blood metabolites, carcass characteristics, meat quality and skeletal development, seventy-two pigs (initially 105.3 ± 6.6 kg live weight) barrows and gilts, were assigned to one of four diets in a 2 × 2 × 2 factorial arrangement. The diets contained 0% or 0.75% CLA, and 0% or 0.16% of l-lysine–HCl. All pigs were slaughtered at an average weight of 153.4 ± 11.0 kg. Neither CLA nor lysine supplementation influenced growth, blood metabolites or carcass characteristics. CLA reduced (P < 0.05) pH₂₄ and increased (P < 0.01) yellowness (b^*) of the Longissimus muscle. Lysine increased (P < 0.01) pH₂₄ and reduced (P < 0.01) muscle ash content. CLA reduced (P < 0.05) collagen synthesis, and lysine increased (P < 0.05) collagen synthesis in Longissimus muscle, but no influence on intramuscular collagen maturity or muscle hydroxylysylpyridinoline crosslink concentration were observed. In addition, metacarpal bone diameter was reduced (P < 0.05) by CLA. Barrows had higher ADG, final weight (P < 0.01), carcass weight, lean percentage (P < 0.05), serum cholesterol (P < 0.05) and triacylglycerol (P < 0.001) than gilts. Metatarsal diameter was larger in gilts than barrows (P < 0.05).     

Studies on the Criollo goat of Northern Mexico: Part 1 - The effects of body weight on body components and carcass development

Male Criollo castrate goats were reared on natural rangeland and also given some concentrate supplementation. They were slaughtered in groups of ten at 8, 12, 16 and 24 kg live weight. At slaughter the weights of body components were recorded and also carcass measurements and joint weights on the chilled left half of each carcass, which was then completely dissected into lean, fat and bone tissues. With increasing slaughter weight the proportion of internal body components minus gut contents, increased relative to the external components. In some of the goats from the higher slaughter weight groups the gut contents formed up to 26% of the total live weight. The dressing percentage based on empty body weight did not show an appreciable increase with increasing slaughter weight. The lean proportion in the carcass rose from 56% of the carcass weight in the 8 kg group to about 68% in the 24 kg group. The proportion of fat in the carcasses did not show any increase with increasing slaughter weight. The results indicate that, in terms of yield of lean meat and also edible offal, it is better not to slaughter castrate male Criollo goats before 24 kg live weight.     

Effects of weight at slaughter and sex on the carcass characteristics of Florida suckling kids

The effect of slaughter weight and sex on some carcass traits of suckling kids of the Florida breed was evaluated. A total of 60 kids (30 male and 30 female), fed exclusively on milk replacers, were slaughtered at 7-8kg (group 1), 10-11kg (group 2) or 14-15kg (group 3) of liveweight (mean weights of 7.6kg, 10.8kg and 14.4kg, respectively). Higher slaughter weights decreased the percentage of subproducts (blood, skin, head, feet) and internal organs (lungs+traquea, heart, liver, spleen, thymus) but significantly increased the percentage of intestine and fat depots (omental fat and mesenteric fat). Higher slaughter weights also increased carcass measures (L 40.5 vs 49.1; F 22.5 vs 25.9; G 10.4 vs 14.2; Wr 10.1 vs 13.9; Wth 8.0 vs 10.5; Th 16.5 vs 199; B 32.3 vs 42.4; PT 41.5 vs 50.8), compactness carcass index (96.6 vs 152.3) and compactness leg index (27.5 vs 44.1). Sex only significantly affected the percentages of feet, internal organs, omental fat, measure L, carcass compactness index and hind limb compactness index. The meat colour and fat colour were mainly scored as pale and white respectively in the carcasses of the lightest animals, whereas heavier kids were scored as pink and cream. Slaughter weight also influenced significantly the carcass fatness (score 1 in lightest kids and 2 or 3 in heavier ones). There were no significant (p>0.05) differences between slaughter weight group and sex in dressing percentages. Percentages corresponding to the long leg, back and neck (30-33%, 18-19% and 8-10%, respectively) decreased when the slaughter weight increased, whereas the ribs (23-25%) and the flank (10-11%) increased slightly. The carcasses comprised 57-58% muscle, 22-25% bone, 5-6% subcutaneous fat and 9-12% intermuscular fat. The percentage muscle stayed the same with increasing slaughter weight, whereas the bone decreased and the fat increased. The carcasses of the heavier females contained less lean and more fat than the males. The bone percentage was significantly (p<0.05) lower in the females and the carcass fat percentage was significantly (p<0.05) higher than in the males.     

Carcass and meat quality characteristics and fatty acid composition of tissues from Pietrain-crossed barrows and gilts fed an elevated monounsaturated fat diet

Fifty-one (Landrace∗Large White)∗Pietrain barrows and gilts were used to compare the effect of a diet rich in oleic acid (HO) by feeding a by-product of the olive industry (Greedy-Grass OLIVA®: 1.4% growing, 3.8% finishing) or a grain and soy diet (CONTROL) on carcass characteristics, meat quality and fatty acid profile of intramuscular and subcutaneous fat. Gilts had leaner (P < 0.05) carcasses with lower fat percentage in major primal cuts, and less (P < 0.05) saturated fat compared with barrows with no interaction (P > 0.05) between dietary treatment and gender. Source of dietary fat had no effect (P > 0.05) on primal cut yields, composition of major primal cuts, or carcass and meat quality characteristics. Intramuscular fat from HO fed pigs had higher (P < 0.05) percentage of saturated (SFA) and monounsaturated (MUFA) fatty acids, and lower (P < 0.05) polyunsaturated fatty acids (PUFA) and n-6:n-3 ratio compared with CONTROL animals (37.4% vs. 36.8%, 44.7% vs. 40.1%, 17.9% vs. 23.2%, and 18.9 vs. 21.8 ratio, respectively). Subcutaneous fat from pigs fed HO had greater (P < 0.05) MUFA percentage, lower (P < 0.05) SFA and PUFA percentage, and lower (P < 0.05) n-6:n-3 ratio than pigs fed CONTROL diet (51.4% vs. 48.0%, 30.5% vs. 32.9%, 18.1% vs. 20.1%, and 9.83 vs. 11.3 ratio, respectively). Intramuscular fat had higher proportion of SFA and lower of MUFA showing a higher degree of tissue saturation compared with subcutaneous fat. Feeding Greedy-Grass increased MUFA and decreased PUFA proportions in fat depots reducing the risk of production of carcasses that are soft and oily which result in lower technological and processing quality.     

Relationships of fat-tail dimensions with fat-tail weight and carcass characteristics at different slaughter weights of Torki-Ghashghaii sheep

The purpose of this research was to investigate the relationship between fat-tail and carcass attributes in Torki-Ghashghaii sheep. Thirty ram lambs belonging to six weight groups (weighing from 25 to 50kg) were used. Fat-tail measurements were recorded on the live animals before slaughter. Hot and cold (after 24h in the cold room) carcass weights, and the weights of the tail and internal organs were recorded. The carcass was dissected into conventional cuts. Each cut was de-boned and the physically separable fat was removed from the meat. The bone, physical fat and trimmed meat were weighed separately. The weight of trimmed meat as a percentage of slaughter weight did not change significantly from 25 to 50kg live weights (23.4-25.3%). The weights of physically separated fat and the fat-tail as a percentage of live weight varied from 6.6% to 15.5% for various weight groups. The correlation coefficients between the tail weight and dimensions were large, positive, and significant. The highest correlation coefficient was found between the tail weight and upper circumference (r=0.88), and the lowest one was found between the tail weight and upper thickness (r=0.61). The upper and lower circumferences of the tail accounted for 85% of the total variation in the tail weight. The tail weight was positively correlated with the meat chemically determined fat (ether extract; r=0.43; P<0.05) and with the total body fat (r=0.70; P<0.01). Further studies are needed to see whether inclusion of fat-tail measurements in breeding programs would result in a decrease in body fat in this breed.     

Carcass and meat quality characteristics of the progeny of two swine sire lines reared under differing environmental conditions

The objective of this study was to compare the carcass and meat quality of pigs of two sire lines (A vs B) reared in either a spacious or crowded environment. A total of 128 pigs (barrows and gilts) were used in the study. Animals were slaughtered at 120 kg live weight. Dressing percentage was greater for line A in the spacious but not the crowded environment and line A had a greater loin eye area than line B. Compared to line B, the longissimus from line A had lower pH, higher L* and b* values, and was judged to be paler and softer with a lower marbling fat content. Longissimus L* values were lower for pigs reared in the crowded compared to the spacious environment. Longissimus drip loss was greater for line A compared to line B in the spacious but not the crowded environment. This study highlights genetic differences in pork quality and suggests rearing environment effects that warrant further study.     

Live weight and sex effects on carcass and meat quality of "Borrego terrincho-PDO" suckling lambs

Fifty seven suckling lambs (28 males and 29 females) of the Churra da Terra Quente breed were used to evaluate the effects of live weight and sex on carcass composition and meat quality traits. Lambs were slaughtered at three weight classes (<8 kg, 8–11 kg and >11 kg) according to “Borrego Terrincho–PDO” specifications. The left sides of the carcasses were totally dissected. The longissimus thoracis and lumborum muscle was used for meat quality determination. Dressing proportion and carcass fatness were not affected by weight class or sex. Muscle proportion was similar in all carcass joints for the three weight classes. The percentage of bone decreased at the higher weight class, while that of subcutaneous and intermuscular fat increased. Female lambs had higher muscle proportions and greater muscle/bone ratios in the carcass side than males. Muscle pH, colour, cooking losses and tenderness were not affected by gender and weight class. Female lambs and weight classes 8–11 kg and >11 kg had higher proportions of intramuscular fat.     

Effects of genotype, level of supplementation, and organic chromium on growth performance, carcass, and meat traits grazing lambs

The aim of the present study was to evaluate the effects of Suffolk×Dorper (SD) and Rambouillet (R) lamb genotypes, dietary supplementation, and organic chromium on growth performance, carcass, and meat traits in male lambs grazing ryegrass pasture. SD lambs had heavier cold carcass (HCW) and better carcass yield (CY) and rib eye area at 12th rib (RA) than R lambs; R had larger legs. Feed supplement increased average daily weight gain (ADG), slaughter live weight (SLW), hot carcass weight (HCW) and cold carcass weight (CCW), carcass yield, carcass length (CL), leg perimeter (LP), major thorax width (MTW), minor thorax width (MiTW), rib eye area and dorsal fat at 12th rib (DF12), and also decreased meat moisture. Organic chromium reduced dorsal fat at 12th rib and meat fat content.     

Effect of different production typologies on chemical,physical and sensory characteristics of Italian commercial pork

BACKGROUND: Slaughter weight could influence some chemical, physical and sensory characteristics of pork production. The aim was to compare loin quality from pigs slaughtered at 120 kg or at 160 kg live weight, representing two different Italian lines of commercial production. RESULTS: Physical and chemical traits were affected by slaughter weight, but lower values of moisture (P < 0.01) and higher fat content (P < 0.05) were found in heavy pork loin; furthermore, increased slaughter weight resulted in redder, yellower and more intense colour (P < 0.05). Slaughter weight did not influence the purchase intent or consumer preference, except for fresh meat colour (P < 0.05) preferred in light pigs. A selected and trained panel carried out a difference‐from‐control test, showing that heavy pig loin was redder, more marbled, moister, sweeter, saltier, and had a more metallic flavour and lower tenderness than the light one (P < 0.05). The colour difference of raw meat is the only parameter detected by the consumers. CONCLUSION: Different production typologies affected chemical and physical characteristics of loin. Moreover sensory evaluation showed substantial differences between the loin samples. However, the purchase intent and consumer preference were not influenced by these two production typologies. Copyright © 2008 Society of Chemical Industry     

Carcass yield, composition and meat quality attributes of sheep and goat under semiarid conditions

Carcass composition and meat quality attributes were compared in yearling sheep and goats. After weaning at 3 months of age, the animals were maintained under stall fed condition up to 1 year of age. Throughout the study, the animals were maintained on ad libitum complete feed (50:50 roughage and concentrate). The yearling sheep had higher (P<0.05) pre slaughter weight, hot carcass weight and dressing % than the goats. The muscular development as indicated by loin eye area was significantly (P<0.01) greater in sheep than goats. In general, total non-carcass fat contents were more in sheep than goats. Similarly, the dissected total fat of half carcass was also more (P<0.01) in sheep than the goats. Neck and shoulder portion was heavier (P<0.01) in goats than the sheep. Shear force value was greater (P<0.01) in goats (7.42 kg/cm²) than sheep (3. 74 kg/cm²). Goat meat had more (P<0.01) moisture and less fat than mutton. In sensory evaluation both the species were rated almost equal in overall palatability scores. The current study showed that dressing yield was higher in sheep than goats. But goat yielded leaner carcass which is desirable for the calorie concern consumers. It was also revealed that meat from goat carcasses was tougher than mutton.