Fattening Performance and Carcass Characteristics of Akkaraman Crosses (F1 and B1) with German Blackheaded Mutton and Hampshire Down Male Lambs

Authors : Ali AKMAZ, M. Emin TEKIN, Cafer TEPELI

Pages : 7-16

View : 18 | Download : 7

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :This study was carried out to investigate the fattening and carcass characteristics of German Blackheaded Mutton insert ignore into journalissuearticles values(GBM); x Akkaraman insert ignore into journalissuearticles values(A); F1, GBM x insert ignore into journalissuearticles values(GBM x A); B1, Hampshire Down insert ignore into journalissuearticles values(HD); x A F1 and HD x insert ignore into journalissuearticles values(HD x A); B1 male lambs. Ten GBM x A insert ignore into journalissuearticles values(F1);, 4 GBM x insert ignore into journalissuearticles values(GBM x A); B1, 10 insert ignore into journalissuearticles values(HD); x A insert ignore into journalissuearticles values(F1); and 4 HD x insert ignore into journalissuearticles values(HD x A); B1 male lambs were used for fattening traits, and six of each breed from F1 genotypes, four of each breed from B1 genotypes for carcass traits. The lambs were fed, from the beginning at approximately 20 kg of live weight to the finish at 45 kg, with alfalfa hay 100 g/head/day and concentrates ad libitum. For statistical analysis, one way analysis of variance was used. For GBM x A insert ignore into journalissuearticles values(F1);, GBM x insert ignore into journalissuearticles values(GBM x A); B1, HD x A insert ignore into journalissuearticles values(F1); and HD x insert ignore into journalissuearticles values(HD x A); B1 lambs, daily gains and feed gain ratios, were 362.30 g, 3.51 kg, 302.14 g and 4.84 kg, 339.60 g and 3.47 kg, 360.12 and 3.78 kg respectively. The carcasses were divided into five cuts namely leg, shoulder, back loin and others. To obtain knowledge about carcass composition, leg and shoulder cuts were dissected. Dressing percentages were found to be 48.02, 48.59, 49.65 and 50.52 %; the ratios of leg weights in the carcass were 33.09, 32.76, 32.66 and 32.24 %; shoulder weights 17.75, 18.06, 17.73 and 17.64 %; back weights 8.51, 10.75, 8.97 and 9.41 %insert ignore into journalissuearticles values(p
Keywords : Crossbreed Lambs, Fattening, Carcass