Productive performance, carcass and meat characteristics of sheep livestock: Implications
In Mexico, sheep meat production is relevant but insufficient to supply the national market. To improve production, farmers, technicians, professionals, and others involved in the sheep livestock industry must innovate and adopt new sustainable technologies to minimize methane emissions and loss of natural resources. The aim of this article is to describe the implications which are linked to the profitability of lamb meat production, productive performance and carcass and meat characteristics. These implications include: the production system (feeding, nutrition, and management), breed, gender, age, birth weight and lambing type. However, these implications will depend on the market intended to venture, that is, differential production of sheep carcass for traditional barbecue preparation, birria, mixiote, commercial cuts or preparation of alternative products. It is evident that the characteristics of the sheep carcasses to produce barbecue differ from those produced for commercial meat cuts, and this is where sheep meat producers have their implications.
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| Format: | Digital revista |
| Language: | spa |
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Facultad de Ciencias Veterinarias, Universidad Nacional de La Plata
2023
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| Online Access: | https://revistas.unlp.edu.ar/analecta/article/view/15329 |
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| Summary: | In Mexico, sheep meat production is relevant but insufficient to supply the national market. To improve production, farmers, technicians, professionals, and others involved in the sheep livestock industry must innovate and adopt new sustainable technologies to minimize methane emissions and loss of natural resources. The aim of this article is to describe the implications which are linked to the profitability of lamb meat production, productive performance and carcass and meat characteristics. These implications include: the production system (feeding, nutrition, and management), breed, gender, age, birth weight and lambing type. However, these implications will depend on the market intended to venture, that is, differential production of sheep carcass for traditional barbecue preparation, birria, mixiote, commercial cuts or preparation of alternative products. It is evident that the characteristics of the sheep carcasses to produce barbecue differ from those produced for commercial meat cuts, and this is where sheep meat producers have their implications. |
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