The followingleg components were evaluated: weight and length, total muscle weight, sum weightof the biceps femoris + semimembranosus + semitendinosus + quadriceps femoris+ adductor muscles, total bone weight, femur weight, subcutaneous, intermuscularand total fat weights. The weights were also expressed as a percentage of legweight. Femur length, femur circumference, muscle:bone ratio and muscularityindex were also calculated. Twenty Ile de France x Ideal (F1) intact lambs wereused. At the start of the experiment, average live weight was 18.2 ±0.74kg and average age was 83 ± 10 days-old. Roughage (R):concentrate(C) ratios used in the experiment were 50R:50C or 30R:70C, on dry matter (DM)basis. Crude protein was 18% (on DM) and metabolizable energy was 10.92 MJ/kgDM for both rations. The animals were slaughtered to 30 or 34kg of live weight.Heavier animals had bigger femur circumferences and also higher weights of legand total muscle, sum weight of biceps femoris + semimembranosus + semitendinosus+ quadriceps femoris + adductor muscles, total bone, femur, subcutaneous andtotal fat weights. Animals receiving the 30R:70C ration showed smaller muscle:boneratio and muscularity index, and also higher percentage of intermuscular fatin relation to total leg weight.
