Morada Nova lambs’ meat production potential description through morphometric evaluation

Abstract

Morada Nova breed has a low effective herd, and its white variety is in risk of extinction. The selection of individuals based on breed standard without correlation with productive aptitude is predominant today. We believe that the best way to rescue this valuable genetic resource is to describe its productive potential for commercial use. Thus, this study described the meat production potential of Morada Nova lambs through morphological and zoometric data, performance and carcass characteristics. Twenty-four non-castrated male lambs from two genetic groups were used: Morada Nova red (MNR) and crossbreed Morada Nova (red x Morada Nova white-MNF1) distributed in a completely randomized design. Univariate and multivariate analysis were used. The yields of commercial cuts and the physicochemical characteristics and qualitative measurements of the carcass were similar between the genetic groups. Seven of the 28 characteristics of the carcass were greater in MNF1 lambs. The chest height, rump height and anamorphosis index showed to be important variables in the choice of MN lambs with meat production potential. Based on factor and hierarchical cluster analysis, the Morada Nova beef morphometric index (MNBMI) was created. Both of groups have high thoracic development, ability to produce meat, weight gain, feeding efficiency and breathing capacity, infusing greater rusticity and adaptability; however, the application and validation of the developed index showed superiority for meat production in the crossed lambs. Thus, the MNF1 lambs are a sustainable option for sheep production in drylands.

EFECTO DEL CRUZAMIENTO F1 EN LAS RESPUESTAS PRODUCTIVAS Y CARACTERISTICAS MORFOLÓGICAS DE CORDEROS (Ovis aries) PELIBUEY X DORPER Y PELIBUEY X KATAHDIN

“…De igual manera, el perímetro toráxico mayor observado en PD se aproxima más a la forma predominante en los animales con aptitud carnicera (Rawat y Sing, 2014). También genera una idea del grado de finura del esqueleto, siendo su valor mayor en animales con aptitud para producir carne y menor en animales con aptitud para producción de leche (Bravo y Sepúlveda, 2010;Alves et al, 2023).…”