Ultrasonic measurements were taken on 46 sheep using a real-time ultrasound machine equipped with 2 probes (5 and 7.5 MHz). Measurements of subcutaneous fat thickness (SC) and muscle LM depth (MD) and area (MA) were taken at 2 locations: over the 13th thoracic vertebra (SC13, MD13, and MA13, respectively) and at the interval between the third and fourth lumbar vertebrae (SC34, MD34, and MA34, respectively). Fat thickness was also measured over the third sternebra of the sternum. The relationship between carcass and in vivo ultrasound measurements was high for all the measurements (r² between 0.54 and 0.96, P < 0.01). Concerning MD and SC, the 7.5 MHz probe estimates were consistently more precise than the 5-MHz estimates (r² increased between 0.09 and 0.13), but the reverse occurred with the MA estimates, although to a lesser extent. Estimates of carcass composition for muscle, subcutaneous fat, intermuscular fat, internal fat, and total fat based on BW explained a large amount of variation in muscle (87%), subcutaneous fat (85%), intermuscular fat (79%), internal fat (74%), and total fat (87%). In most cases (55 of 70) the introduction of one ultrasound measurement in addition to BW in the multiple regression equations further improved the explanation of variation for weight of carcass tissues, internal fat, and total fat. For carcass muscle estimation, the ultrasound measurements of muscle provided an increase of r² between 0.05 and 0.10 (P < 0.01). The SC13 and SC34 gave the best improvements in estimating subcutaneous fat, intermuscular fat, internal fat, and total fat (r² increased between 0.05 and 0.17; P < 0.01). Prediction of the proportions of the carcass components (internal and total fat from BW) was clearly lower than the prediction of the absolute amounts of these traits. Inclusion of one or more ultrasound measurements in addition to BW increased the predictive ability of the equations. Both probes were useful to estimate carcass muscle depth and area and fat depth, but the 7.5-MHz probe showed a greater ability to estimate depth. For all traits, the stepwise procedure demonstrated that the best fit was obtained with BW and one or more ultrasound measurement with the 7.5-MHz probe.

Carcass composition and meat quality attributes of 55 suckling kids (27 males and 28 females) and 57 suckling lambs (28 males and 29 females) of Portuguese native breeds were investigated. These suckling kid and lamb meats are European meat quality labels produced according to “Cabrito de Barroso– PGI” and “Borrego Terrincho–PDO” specifications, respectively. Female kids were slaughtered at 9.1 ± 0.36 kg of BW, and male kids were slaughtered at 10.4 ± 0.37 kg of BW, corresponding to 20.1 and 17.7% of maturity, respectively. Female lambs were slaughtered at 8.6 ± 0.53 kg of BW, and male lambs were slaughtered at 9.9 ± 0.23 kg of BW, corresponding to 19.9 and 17.1% of maturity, respectively. At 24 h postmortem, various yield and quality measurements were collected. The left sides of the carcasses were dissected into muscle, subcutaneous fat, intermuscular fat, and bone. Final pH, instrumental color (L*, a*, b*), carcass measurements, and kidney knob and pelvic fat were also determined. Samples of LM were taken from the lumbar and thoracic cuts for intramuscular and meat quality determinations. At 72 h postmortem, a sample of LM was used for cooking losses and Warner-Bratzler shear force determination. Suckling lambs had greater dressing proportion than suckling kids (P < 0.01). Carcass fatness was not affected by species (P > 0.05), but females had greater kidney knob and pelvic fat proportion than males (P < 0.01). Lambs had greater proportions of the highly valued leg cut and lower proportions of shoulder, anterior rib, and neck cuts than kids. Dissection results indicated that kid carcasses had greater muscle content and lower dissected fat and bone than lambs. Kids had greater (P < 0.001) muscle ultimate pH value than lambs (5.8 ± 0.02 vs. 5.6 ± 0.02). Males had greater (P < 0.05) muscle ultimate pH value than females (5.7 ± 0.02 vs. 5.6 ± 0.02). The kid meat was significantly lighter (P < 0.05) and less yellow (P < 0.001) than the lamb meat. Kids presented less cooking losses (P < 0.001) than lambs, and shear force value was significantly greater (P < 0.01) in lamb meat. The kid meat had significantly more moisture (P < 0.001) and less intramuscular fat content (P < 0.001) than lambs. At this maturity stage, there were significant differences on both carcass and meat quality attributes of suckling kids and lambs, possibly due to inherent differences between species. Copyright © 2008. . Copyright 2008 Journal of Animal Science