Comparison of slaughter and carcass characteristics of ram, wether and ewe lambs

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Show simple item record Kropf, Donald H. Mackintosh, D.L. Hinnergardt, L.C. Flectcher, R.C. Menzies, C.S. Harrison, D.L. Anderson, L. 2011-04-28T17:44:56Z 2011-04-28T17:44:56Z 2011-04-28
dc.description.abstract Lambs of known history were individually slaughtered as they attained 95 pounds live weight. Quality and quantity factors were evaluated and measurements taken after carcasses were chilled 48 hoours. Carcasses were broken into wholesale cuts and weights were obtained. Loin leg and loin were further trimmed of external fat to 3/8 inch thick and trimmed weights obtained. en_US
dc.publisher Kansas Agricultural Experiment Station en_US
dc.relation.isPartOf 52nd Annual Livestock Feeders’ Day, 1964-1965 Progress Reports en_US
dc.relation.isPartOf Bulletin (Kansas Agricultural Experiment Station); B-483 en_US
dc.subject Lambs en_US
dc.subject Carcass characteristics en_US
dc.subject Dressing percentage en_US
dc.subject Slaughter characteristics en_US
dc.title Comparison of slaughter and carcass characteristics of ram, wether and ewe lambs en_US
dc.type Conference paper en_US 1965 en_US
dc.citation.epage 22 en_US
dc.citation.spage 20 en_US
dc.description.conference 52nd Annual Livestock Feeders’ Day, Kansas State University, Manhattan, Kansas, May 1, 1965 en_US

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