Fattening Performance and Carcass Characteristics of Turkish Merino and its Crosses (F1 and B1) with Hampshire Down and Germen Blackheaded Mutton Male Lambs

Authors : Ali AKMAZ, M.emin TEKİN

Pages : 507-516

View : 9 | Download : 4

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :This study was carried out of to investigate the fattening and carcass characteristics of Türkish Merino insert ignore into journalissuearticles values(M);, Hampshire Down insert ignore into journalissuearticles values(HD); x M F1 , HD x insert ignore into journalissuearticles values(HD x M); B1, German Blackheaded Mutton insert ignore into journalissuearticles values(GBM); x M F1 and GBM x insert ignore into journalissuearticles values(GBM x M); B1 male lambs. In this study, 10 M, 10 HD x M insert ignore into journalissuearticles values(F1);, 7 HD x insert ignore into journalissuearticles values(HD x M); B1, 10 GBM x M insert ignore into journalissuearticles values(F1); and 8 GBM x insert ignore into journalissuearticles values(GBM x M); B1 male lambs were used for fattening traits, and 6 of each breed for carcass traits. The lambs were fed, from the beginning at aproximately 20 kg of live weight to the finishing at 45 kg, alfalfa hay 100 g/head/day and concentrates ad libitum. For statistical analysis, one way analysis of varians was used. For Merino, HD x M F1, HD x insert ignore into journalissuearticles values( HD x M); B1, GBM x M F1 and GBM x insert ignore into journalissuearticles values( GBM x M); B1 lambs, daily gains and fed : gain ratios, were 319.79 g and 4.91 kg, 329.66 g and 4.50 kg, 345.24 g and 3.77 kg, 348.37 g and 3.97 kg, 312.68 g and 4.60 kg respectively. In this study, all carcasses were divided into five cuts named leg, shoulder, back, loin and others. To obtain knowledge about carcass composition, leg and shoulder cut was dissected. Dressing percentages were found as, 49.63, 48.54, 49.64, 48.50 and 48.87 % ,the ratios of leg weights in the carcass were 34.16, 33.29, 32.80, 33.56 and 32.90 %, shoulder weights 19.14, 18.92, 19.08, 19.08 and 18.92 %, back weight 8.79, 9.60, 9.92, 9.31 and 10.07 %, loin weights 8.04, 8.67, 7.96, 8.20 and 8.39 %, others weights 26.46, 26.39, 26.09, 26.97 and 25.68 %, kidney knob and channel fat weights 1.17, 1.10, 1.73, 1.10 and 1.24 %, eye muscle areas were 15.75, 14.17, 14.46, 15.29 and 12.83 cm2 insert ignore into journalissuearticles values(p < 0.01);, back-fat thicknesses were 7.95, 9.57, 8.89, 6.03 and 7.10 mm,The ratios of lean meat weights in the leg cut were 64.57, 62.72, 62.37, 62.34 and 62.21 %, fat weights 17.29, 20.09, 21.52, 18.44 and 19.20 % insert ignore into journalissuearticles values(p < 0.05);, bone weights 18.14, 17.19, 16.11, 19.22 and 18.60 % insert ignore into journalissuearticles values(p < 0.01);. The ratios of lean meat weights in the shoulder cut were 60.74, 61.75, 59.13, 58.64 and 57.60 % insert ignore into journalissuearticles values(p < 0.01);, fat weights 20.83, 19.04, 23.17, 22.59 and 22.78 % insert ignore into journalissuearticles values(p < 0.05);, bone weights 18.43, 19.20, 17.70, 18.77 and 19.62 % for breeds in the above order.
Keywords : Lamb, Fattening, Carcass