<div style="text-align: justify;">The present study was aimed at characterizing carcass and meat quality traits in Bandur/ Mandya ram lambs. Eighteen ram lambs were slaughtered at the age of six months by Halal method. The pre-slaughter weight (PSW), hot carcass weight (HCW) and dressing percentage based on PSW recorded were 13.49 &plusmn; 0.26 kg, 6.44 &plusmn; 0.14 kg and 47.77 &plusmn; 0.70 per cent, respectively. The mean loin eye area was 15.43 &plusmn; 0.64 cm2. The mean primal cut weights for leg, loin, rack, chuck, and breast and fore shank were 2.090 &plusmn; 43.35, 0.675 &plusmn; 29.40, 0.646 &plusmn; 28.82, 2.036 &plusmn; 47.35 and 0.601 &plusmn; 23.97 kg, respectively. The highest proportion of meat was recorded in leg (25.06%) and chuck (23.23%). The meat quality traits viz., pH, water holding capacity, Warner-Bratzler Shear Force value, cooking loss and back fat thickness were 6.35 &plusmn; 0.05, 49.74 &plusmn; 3.33 per cent, 3.75 &plusmn; 0.14, 26.01 &plusmn; 2.19 per cent and 0.26 &plusmn; 0.02 cm, respectively. The mean percentage values for proximate principles viz., moisture, crude protein, crude fibre, ether extract, and total ash were 72.10 &plusmn; 0.38, 19.76 &plusmn; 0.34, 0.24 &plusmn; 0.03, 7.23 &plusmn; 0.47 and 1.01 &plusmn; 0.04 per cent, respectively. Compared to earlier reports higher loin eye area measurement was observed in the present study indicating higher muscular development in Bandur ram lambs.&nbsp;</div>

Carcass and meat quality characteristics of Bandur ram lambs

<div>Background: Rural poultry farming with improved dual purpose chicken varieties is fast growing in the country. The meat quality of cocks and its acceptance by the consumer is important for its propagation as dual purpose variety. The two way cross produced by PD-1 xPD-4 (improved Aseel) was evaluated for growth, carcass and meat quality. 
 
Metohds: The growth, carcass and meat quality traits were evaluated in a two way cross developed and propagated for rural poultry farming at ICAR-Directorate of Poultry Research, Rajendranagar, Hyderabad, Telangana. The data collected on 232 birds for growth, 40 birds for carcass and 20 birds for meat quality were utilized for the study.&nbsp; 
 
Result: The body weight and shank length significantly (P&le;0.05) differed between the sexes from six weeks onwards with higher (P&le;0.05) body weights and longer shanks in males. The six week body weight and shank length were 578.23&plusmn;8.22g and 78.93&plusmn;6.22 mm in males and 548.28&plusmn;7.20 g and 76.15&plusmn;5.28 mm in females, respectively. The Least squares means for body weight at 12 weeks of age in males and females were 1652.61&plusmn;21.49 and 1367.86 &plusmn;14.99 g, respectively. Males had strong legs with significantly (P&le;0.05) high proportion of thigh meat. The effect of sex was non-significant on Dressing percentage (DP), neck, back and breast meat proportions. The DP was 71.12&plusmn;0.22% in males and 72.51&plusmn;0.43 % in females, respectively. The bone proportion was higher (P&le;0.05) in males. Abdominal fat proportion was significantly (P&le;0.05) higher in pullets. Feather proportion was higher (P&le;0.05) in males. Sex did not show any significant variation on the pH, Shear force value (SFV) and Hydroxy Proline (HP) values. The yellowness (b*) differed (P&pound;0.05) between the sexes and it was lower in males. The fat and moisture content differed significantly (P&le;0.05) between the sexes. Fat proportion was higher (P&le;0.05) in females (3.57&plusmn;0.05) than in males (2.97&plusmn;0.01). Protein and ash proportions were similar in both the sexes. The sensory attributes ranged from 6.55 to 7.15 &nbsp;on an eight point scale in two-way cross meat indicating better consumer acceptability. The study concluded that, two-way cross with ideal growth, carcass and optimum meat quality and reasonable consumer acceptability may be a suitable variety for propagating in rural and tribal areas under free range backyard conditions.&nbsp;</div>

<div>Evaluation of Growth, Carcass and Meat Quality of a Two-way Cross Developed for Rural Poultry Farming</div>

<div>Background: The commercial rearing of native chicken has been gaining importance due to higher demand for natural and organic meat. In this context the present study was designed to compare the carcass and meat quality characteristics of native chicken reared under backyard system as compared to native chicken reared under farm setting in Karnataka. 
 
Methods: Sixty (30 backyard and 30 farm reared) native birds were used to evaluate the carcass characteristics viz., dressing per cent, yield of cut up parts and meat bone ratio. Breast muscle was used to evaluate physico-chemical (pH, WHC, colour, drip loss and cooking loss), compositional (proximate composition, cholesterol content and collagen content), structural characteristics (muscle fibre diameter, sarcomere length, shear force) and sensory characteristics. 
 
Result: A significant difference (P&lt;0.05) in live weight, carcass weight and dressing per centage was evident in backyard native chicken (BNC) and farm reared native chicken with higher weight being recorded in FNC, whereas no significance could be observed in yield of various primal cuts between them. Physico-chemical and compositional characteristics revealed no significant difference, whereas farm reared birds had lower shear force and collagen compared to backyard birds. Sensory evaluation revealed no negative influence on any of the eating quality indicating that commercial rearing of native chicken could be advocated for faster growth of native birds without compromising on the quality of meat.</div>

<div>Carcass and Meat Quality Characteristics of Native Chicken Reared under Backyard and Farm Setting in Karnataka</div>

<div>Background: Small ruminants play a vital role in livelihood and nutritional security in India. The sheep population in the country is showing positive growth. Malpura sheep from the semi-arid region of India is an important mutton purpose breed.&nbsp; 
 
Methods: Twenty-four animals viz., ram lamb (G-Rl), ewe lamb (G-El) (10-12 months each), ram (G-Ra) and ewe (G-Ea) (20-24 months each) were slaughtered to assess carcass traits and meat quality.&nbsp; 
 
Result: The average pre-slaughter weight and dressing yield on an empty live weight basis for G-Rl, G-El, G-Ra and G-Ea groups were 23.83, 17.00, 35.82 and 28.08 kg; 52.35, 51.26, 53.70 and 52.93% respectively. The loin eye area (cm2) differed significantly. The weights of edible and inedible offals were significantly higher (P&lt;0.001) in males in the same age group. The average lean content in different cut-up parts was higher (P&lt;0.05) in G-3(G-Ra). The shear force values and other meat quality attributes were significantly different among the groups. It is concluded that age and sex had a significant effect on carcass traits and meat quality in Malpura sheep.</div>

Age and Sex Affect Carcass Traits and Meat Quality in Malpura Sheep

<div>Background: The Chinese Shaziling pig is representative of good meat quality but has been scarcely utilized on commercial farms because of the unpleasing growth and carcass traits. 
 
Methods:&nbsp;The growth performance, carcass characteristics, meat quality and fatty acids profile were analyzed among (Berkshire &times; Shaziling) &times; (Berkshire &times; Shaziling) (BS &times; BS), BS &times; S, Shaziling (S &times; S) and S &times; BS pigs. 
 
Result:&nbsp;BS &times; BS pigs exhibited higher growth rate and superior carcass performance. Each breed possessed desirable meat quality, as evidenced by moderate pH, color score, IMF content and shear force value, among which the performance of S &times; BS pigs was prominent. Take account of the contents of SFAs, MUFAs, PUFAs and PUFAs/SFAs value, the eating quality of S &times; BS pigs was favorable and the meat of BS &times; BS pigs, by contrast, was helpful for human health with advanced nutritional value. In summary, BS &times; BS pigs is more effective for commercial development of Shaziling pigs and providing healthy pork products.</div>

Evaluation of Growth Performance, Carcass Characteristics and Meat Quality of Shaziling Pigs and its Hybrids Crossbred with Berkshire Pigs

<div>Background: The intensive rearing systems of goats needs dietary formulations that will meet animal requirements, mainly the protein and energy to allow optimum growth rate. Alternative systems to attain 15-20 kg body weight by three months of age with better meat quality is need of the hour. Broiler goat production system is most suitable system of rearing for meat goat production. The current study was conducted to examine the impact of broiler goat production system on the carcass traits and meat quality characteristics of Malabari male kids.&nbsp; 
 
Methods: Fourteen pre-weaned kids were randomly allotted to two treatments. Treatment-I (T1) kids were allowed to suckle thrice a day during four weeks and twice in a day during consequent weeks. Whereas in Treatment-II (T2), kids were reared intensively by providing finely ground concentrate feed mixed with equal quantity of rice gruel from a feeding bottle after 7 days of colostrum feeding from the mother. The animals were slaughtered at an age of three months and the final body weight, carcass traits like dressing percentage, weight of different body parts and meat quality parameters like pH, color, cooking loss and shear force were analysed. The proximate composition and sensory evaluation was performed.&nbsp; 
 
Result: Broiler goat production system could produce significantly (P&lt;0.01) higher final average body weight compared to natural system. All the carcass traits were significantly (P&lt;0.01) higher in T2. The broiler goat production system could double the net live weight during the same period compared to natural suckling system with higher dressing % and the chevon produced was tender with less cooking loss. Hence, this system can be recommended for chevon production in shorter period with higher dressing % and lesser cooking loss in Malabari male kids.</div>

<div>Carcass Traits and Meat Quality Characteristics of Malabari Male Kids Reared under Different Production System</div>

The present study was performed to determine the carcass and meat quality characteristics of male and female Ovambo and Potchefstroom koekoek (PK) indigenous chickens. A total of 320 male and female day old Ovambo and PK were randomly assigned to a 2 (breed) &times; 2 (sex) factorial arrangement in a completely randomised design. The chickens were raised from day-old and fed on a commercial grower diet containing 11.5 MJ/ME kg DM and 20 % crude protein until 18 weeks of age. Carcass traits of the Ovambo and PK were similar; however, male chickens had higher carcass traits than their female counterparts. Breed, sex and time interactions influenced colour parameters of thigh and drumstick meat except redness (a*) and yellowness (b*) values of chicken breast meat. The pH varied significantly amongst the breeds, sex and time period. The sensory evaluations of the chicken breeds were observed to be similar. However, tenderness of the breast meat as measured by shear force was higher for PK than Ovambo chickens. Fatty acid profiles of the chickens were not affected by breed or sex. The ratios of n-6 and n-3 fatty acids were significantly lower in both breeds which are desirable in reducing the risk of many diseases. Ovambo and PK chickens showed good meat quality traits. This information can assist in promoting production of indigenous chicken lines in South Africa.&nbsp;

Carcass and meat quality characteristics of South African indigenous chickens

<div style="text-align: justify;">The objective of the study was to evaluate the effects of expanded diets on growth performance, meat quality, and carcass characteristics in finishing pigs. A total of 80 finishing pigs [(Landrace &times; Yorkshire) &times; Duroc] were randomly allotted to two dietary treatments: 1) unexpanded corn-soybean meal diets; 2) expanded corn-soybean meal diets. Each treatment consisted of ten replicate pens with four pigs (2 gilts and 2 barrows) per pen. There were no differences in daily feed intake and daily gain throughout the experiment (P&gt;0.05). However, expanded diets decreased feed conversion ratio compared with unexpanded diets (P&lt;0.05). Expanded diets had no effect on carcass characteristics and meat quality with the exception of increased sensory evaluation (color) of meat compared with unexpanded diets (P&lt;0.05). In conclusion, expanded diets can improve feed conversion ratio but have no effect on daily gain and daily feed intake and sensory evaluation of meat color, can be improved when pigs fed expanded diets.</div>

<div style="text-align: justify;">Effect of expanded diets on growth performance, meat quality and carcass characteristics in finishing pigs</div>

Background: This study investigated the impact of feeding different levels of probiotic supplementation on the carcass characteristics, offal percentages, carcass measurements, cut-up parts percentages and meat quality of grower Soviet Chinchilla rabbits. 
&nbsp; 
Methods: Twenty-four rabbits were divided equally into four groups: T1&nbsp;(Paragrass + concentrate), T2&nbsp;(Paragrass + concentrate + 0.05% probiotics), T3&nbsp;(Paragrass + concentrate + 0.1% probiotics) and T4&nbsp;(Paragrass + concentrate + 0.2% probiotics). The rabbits had an average body weight of 850&plusmn;50 g at 60 days of age and study was conducted during the year 2023-2024. 
&nbsp; 
Result: Significant differences were observed in live weight (2.25&plusmn;0.12 Kg to 3.36&plusmn;0.28 Kg), slaughter weight (2.08&plusmn;0.13 to 3.22&plusmn;0.12), carcass weight (1.23&plusmn;0.73 to 2.07&plusmn;0.07) and specific organ weights (such as heart, liver and kidney) among treatment groups (P&lt;0.05). Hot carcass weight was highest in the T4&nbsp;group (2.07&plusmn;0.07 kg), indicating enhanced carcass yield with higher probiotic levels. Significant increase (P&lt;0.01 and P&lt;0.05) in carcass length, thorax circumference and hind leg length was found in T3&nbsp;and T4&nbsp;group when compared with T1&nbsp;and T2. Weights of edible offals were found higher in T3&nbsp;and T4&nbsp;dietary group with no statistically significant differences (P&gt;0.05) in weight of inedible offals. Significantly higher increase (P&lt;0.01) in weight of thorax (381.33&plusmn;14.89), shoulder (313.12&plusmn;9.21 gm), loin (365.80&plusmn;14.5 gm), abdominal flap (143.43&plusmn;6.65 gm) and rump (158.98&plusmn;6.21 gm) was noticed in T4&nbsp;except for hind leg when compare with T1, T2&nbsp;and T3&nbsp;dietary group with their consistent yield of cut up parts. No significant differences (P&gt;0.05) were noticed in proximate composition of all the treatment group but with significantly reduced fat content in T3&nbsp;(6.46&plusmn;0.26 to 4.59&plusmn;0.39) when compare with other treatment group. Cooking loss and pH values were consistent (P&gt;0.05), across different dietary groups. The above experiment showed that supplementation of probiotics @ 0.2% with paragrass and concentrate had beneficial effect in terms of carcass quality (i.e. live weight, hot carcass weight, carcass measurements, cut-up parts and specific organ weights etc.) and meat quality (i.e. ether extract, moisture, protein, ash content etc.) of growing Soviet Chinchilla rabbits.&nbsp;

Effect of Different Levels of Probiotic Supplementation on the Carcass Characteristics and Meat Quality in Soviet Chinchilla Rabbits

Background: Castration is a practice with significant implications for the meat production industry. It influences carcass composition, enhancing meat quality traits such as tenderness, flavor, color, juiciness. Additionally, it aids in managing animal behavior, reduces stress and meets market demands, leading to economic benefits. 
&nbsp; 
Methods: Lambs from the Jamuna basin area were divided into two groups: T1&nbsp;(uncastrated) and T2&nbsp;(castrated). Each group was made up of ten lambs. The data were subjected to analysis using an independent t-test, in conjunction with the GLM procedure of the SAS statistical software. The parameters that were examined in this study included carcass characteristics, proximate components such as dry matter, crude protein, ether extract and ash, physicochemical properties including ultimate pH, cooked pH, cooking loss, drip loss and water holding capacity, sensory analysis factors such as color, flavor, tenderness, juiciness and overall acceptability, as well as lightness (L), redness (r) and yellowness (b) through instrumental color values represented by the International Commission on Illumination (Commission Internationale de l&rsquo;&Eacute;clairage) or CIE. 
&nbsp; 
Result: The uncastrated group exhibited significantly higher values (p&lt;0.05) for hot carcass weight, dressing percentage, blood, skin, limb, half carcass, pluck and neck compared to the castrated group. The ether extract (EE) in the castrated group exhibited a significant increase (p&lt;0.05) compared to the uncastrated group. The group that underwent castration exhibited a statistically significant reduction in drip loss (p&lt;0.01), cooking loss (p&lt;0.05) and a notable increase in ultimate pH (p&lt;0.01). The CIE L*, a* and b* values of uncastrated lambs did not exhibit a statistically significant increase (p&lt;0.05). The study of carcass traits, proximate components, physicochemical properties, sensory evaluation and instrumental color values suggests that 12-month-old lambs that had not been castrated had better reproductive performance and carcass traits. On the other hand, castrated lambs displayed enhanced meat quality attributes.