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

dc.citation.epage51en_US
dc.citation.spage50en_US
dc.contributor.authorKropf, Donald H.
dc.contributor.authorMenzies, C.S.
dc.contributor.authorHarrison, D.L.
dc.contributor.authorAnderson, L.
dc.date.accessioned2011-04-28T16:30:24Z
dc.date.available2011-04-28T16:30:24Z
dc.date.issued2011-04-28
dc.date.published1967en_US
dc.description.abstractLambs 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.description.conference54th Annual Livestock Feeders’ Day, Kansas State University, Manhattan, Kansas, May 5, 1967en_US
dc.identifier.urihttp://hdl.handle.net/2097/8470
dc.publisherKansas Agricultural Experiment Stationen_US
dc.relation.isPartOf54th Annual Livestock Feeders’ Day, 1966-1967 Progress Reporten_US
dc.relation.isPartOfBulletin (Kansas Agricultural Experiment Station); 507en_US
dc.subjectRamen_US
dc.subjectWetheren_US
dc.subjectEween_US
dc.subjectCarcass characteristicsen_US
dc.titleComparison of ram, wether and ewe market lamb slaughter and carcass characteristicsen_US
dc.typeConference paperen_US

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