Purbowati, Endang (2021) Carcass Commercial Cuts Percentage of Ram Raised Under Different Energy- Protein Ratio Feeding and Different Slaughtered Weight. FPP UNDIP.

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Abstract

A study was carried out to determine the effect of dietary energy-protein ratio on the carcass commercial cuts percentage (flank, leg, loin, rib, breast, shoulder-neck and shank) of rams at different slaughter weight. The study used 24 thin tail rams aged 3-5 months and weighed 8.7 to 15.5 kg (CV = 15.01%). A Generalized Randomized (Complete) Block Design was used in this study with 4 different feeding treatments, i.e. R1 = 14.48% crude protein (CP) and 50.46% total digestible nutrients (TDN), R2 = 17.35% CP and 52.61% TDN, R3 = 15.09% CP and 58.60% TDN, and R4 = 17.42% CP and 57.46% TDN. Rams were grouped based on the initial body weight, i.e. B1 = 10,73 + 1,37 kg (slaughtered at 15 kg), B2 = 12,76 + 0,54 kg (slaughtered at 20 kg) and B3 = 14,91 + 0,36 kg (slaughtered at 25 kg). The results showed that slaughter weight, cold carcass weight, cold carcass percentage, and carcass commercial cuts percentage (except flank) were not significantly different (P>0.05) among feeding treatments. In average, the animals had 20 kg slaughter weight, 8909.58 g cold carcass weight, 44.18% cold carcass percentage. Whilst, the average of percentage of shoulder-neck, leg, loin, rack, breast and shank were 32.05; 34.23; 9.32; 8.70; 9.14; and 4.05%, respectively. On the other hand, the highest percentage flank was found inR1 (2.70%), followed by R3 (2.56%), R2 (2.40%) and R4 (2.26%). Cold carcass percentage increased (P<0.05) with increasing slaughter weight. The percentage of leg and shank decreased (P<0.05) with increasing slaughter weight, while the percentage of other commercial cuts are not significantly different (P>0.05) among slaughter weights. The conclusion of this study is that energy-protein ratio of the feed does not affect the percentage of commercial cuts (except flank), while the slaughtered weight affects the percentage of carcass, leg, and shank.

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