Effect of Different Slaughter Weights on Slaughter and Carcass Traits of Male Karayaka Lambs Reared under Intensive Production System

Authors

  • Yüksel Aksoy Department of Animal Science, Faculty of Agriculture, University of Gaziosmanpaşa, 60250 Tokat,
  • Zafer Ulutaş Department of Animal Production and Technologies, Faculty of Agricultural Sciences and Technologies, Universty of Niğde, 51200 Niğde

DOI:

https://doi.org/10.24925/turjaf.v3i6.406-412.380

Keywords:

Karayaka, Lamb, Slaughter weight, Carcass traits, Dissection

Abstract

The present study was conducted to investigate the carcass traits of Karayaka lambs slaughtered at different slaughter weights (SWs) and to find out optimum SWs. Male Karayaka lambs with 20 kg live weight (n=30) constituted the animal material of the study. Lambs were randomly divided into five SW groups; 30 (GI; n=6), 35 (GII; n=6), 40 (GIII; n=6); 45 (GIV; n=6) and 50 (GV; n=6) kg. Lamb fattening feed (concentrate feed, ad libitum) and forage (lentil straw, 100g/lamb/day) were used as the feed material. Lambs were sent to slaughter at target SWs. Following the slaughter, non-carcass components, tailless hot and cold carcass weights were taken. Carcasses were separated into six sections as leg, foreleg, back, loin, neck and others. Physical dissection was performed to investigate carcass composition. Only the differences in carcass dressing and skin percentages of slaughter groups were not found to be significant. Increasing carcass fat percentages and decreasing carcass lean and bone percentages were observed with increasing SWs. Considering the consumer preferences, current findings revealed that Karayaka lambs should be sent to slaughter at weights between 30-35 kg. However, considering the red meat deficit of the country, current market conditions and producer preferences, the optimum SW for Karayaka lambs were recommended to be between 40-45 kg.

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Published

19.03.2015

How to Cite

Aksoy, Y., & Ulutaş, Z. (2015). Effect of Different Slaughter Weights on Slaughter and Carcass Traits of Male Karayaka Lambs Reared under Intensive Production System. Turkish Journal of Agriculture - Food Science and Technology, 3(6), 406–412. https://doi.org/10.24925/turjaf.v3i6.406-412.380

Issue

Section

Animal Production