Comparison of ram, wether and ewe market lamb slaughter and carcass characteristics

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dc.contributor.author Kropf, Donald H.
dc.contributor.author Menzies, C.S.
dc.contributor.author Harrison, D.L.
dc.contributor.author Anderson, L.
dc.date.accessioned 2011-04-28T16:30:24Z
dc.date.available 2011-04-28T16:30:24Z
dc.date.issued 2011-04-28
dc.identifier.uri http://hdl.handle.net/2097/8470
dc.description.abstract Lambs used were sired by Hampshire rams the first two years; by Hampshire, Suffolk, Southdown, Dorset, and Rambouillet rams the third year. All lambs were from western ewes and were individually slaughtered as they reached 95 lbs. Carcasses were graded and chilled carcass weights were obtained after a 48-hour chill. Fat thickness measurements were taken over the loin eye muscle at the ¼, ½, and ¾ points and loin eye cross-sectional area was determined. en_US
dc.publisher Kansas Agricultural Experiment Station en_US
dc.relation.isPartOf 54th Annual Livestock Feeders’ Day, 1966-1967 Progress Report en_US
dc.relation.isPartOf Bulletin (Kansas Agricultural Experiment Station); 507 en_US
dc.subject Ram en_US
dc.subject Wether en_US
dc.subject Ewe en_US
dc.subject Carcass characteristics en_US
dc.title Comparison of ram, wether and ewe market lamb slaughter and carcass characteristics en_US
dc.type Conference paper en_US
dc.date.published 1967 en_US
dc.citation.epage 51 en_US
dc.citation.spage 50 en_US
dc.description.conference 54th Annual Livestock Feeders’ Day, Kansas State University, Manhattan, Kansas, May 5, 1967 en_US

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