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/cm(2)) than sheep (3. 74 kg/cm(2)). 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.