Slaughter and carcass characteristics of Kivircik lambs in different rearing seasons Farklı büyüme mevsimlerinde Kıvırcık ırkı kuzuların kesim ve karkas özellikleri


YALÇINTAN H. , ÖZTÜRK N. , KEÇİCİ P. D. , EKİZ B. , KOÇAK Ö. , YILMAZ A.

Ankara Universitesi Veteriner Fakultesi Dergisi, vol.68, no.1, pp.91-95, 2021 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 68 Issue: 1
  • Publication Date: 2021
  • Doi Number: 10.33988/auvfd.651527
  • Title of Journal : Ankara Universitesi Veteriner Fakultesi Dergisi
  • Page Numbers: pp.91-95
  • Keywords: Indoor lambs, lamb finishing, pasture lambs, seasonal effect, MEAT QUALITY CHARACTERISTICS, SYSTEM

Abstract

© 2021, Chartered Inst. of Building Services Engineers. All rights reserved.The aim of this study was to determine the slaughter and carcass characteristics of Kivircik lambs reared in different seasons. A Total of 36 Kivircik male lambs, which were reared in different seasons, were used in the study; autumn rearing (AR, n= 12 lambs), spring-summer rearing (SSR, n= 12 lambs), winter rearing (WR, n= 12 lambs). All the lambs in a specific rearing season were slaughtered at approximately 134 days old. Pre-slaughter live weight, hot carcass weight and real dressing percentage for WR, SSR and AR groups were 27.97, 20.65, and 21.70 kg; 12.94, 7.83, and 8.87 kg, and 55.15, 50.25, and 50.05%, respectively (P < 0.001). WR lambs had significantly higher carcass and hind limb compactness score as well as ribs percentage than SSR and AR lambs (P < 0.001). The results indicated that lambs from WR group had better carcass characteristics than lambs from AR and SSR groups.