Carcass traits of improved and indigenous lamb breeds of North-Western Turkey under an intensive production system

Abstract

The aim of study was to investigate the carcass quality of Turkish Merino, Ramlic, Kivircik, Chios and Imroz breeds in north-western Turkey under an intensive production system. After weaning at approximately 85 days of age, 46 lambs from Turkish Merino, Ramlic, Kivircik, Chios and Imroz breeds were fattened for 56 days. slaughter weights were 47.39, 45.68, 47.27, 31.08 and 29.82 kg and chilled carcass weights were 23. 35, 22.33, 23.51, 14.33 and 13.75 kg, respectively (P<0.001). Improved Turkish Merino and Ramlic and indigenous Kivircik lambs had higher carcass measurements than indigenous Chios and Imroz lambs. Chios lamb carcasses had the highest tail root fat yellowness and tail percentage while having the lowest fatness score, omental and mesenteric fat percentage and kidney knob and channel fat percentage. Turkish Merino lambs had higher shoulder percentage, lean percentage and lean/total fat ratio in the hind leg and produced less total fat in the hind leg than Ramlic and Kivircik lambs. These results indicate that improved Turkish Merino might be used to produce high quality lamb carcasses in north-western Turkey. Among indigenous breeds Kivircik showed an outstanding carcass production performance. 23,35 -22,33 -23,51 -14,33 e 13,75 Ital.J.anIm.ScI.

Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under an Intensive Production System

“…Carcasses having dark yellow fat are not generally preferred by the consumers and such carcasses are sold with lower price in markets (Yilmaz et al, 2009). In the current study, difference between male and female carcasses in terms of yellowness value of subcutaneous fat was not significant.…”

Kıvırcık Irkı Koyunlarda Melatonin Reseptör 1A (MTNR1A) Geninin MnlI ve RsaI Restriksiyon Enzimleri ile Genetik Varyasyonunun Belirlenmesi

“…Kıvırcık is an important red meat source in Turkey and a native sheep breed known with its good meat quality [1] . Kıvırcık breed is raised in Thrace region, southern and eastern provinces in Marmara region and in some Aegean provinces of Turkey [2] .…”

Slaughter and carcass characteristics of Herik male lambs raised under a finishing system

“…It has also been reported that dressing percentage increases with lambs' body weights (5,10). Dressing percentages are calculated based on slaughter weight or empty body weight in studies of carcass characters (5,15,16). In the present study, the cold dressing percentage was calculated based on empty body weight (36.400 kg).…”

“…It has also been reported that an increase in the carcass weight of lambs was related to increasing carcass measurements (20,23). Empty body weights were used in some carcass character studies in order to increase the precision of measuring carcass characters (5,15,16). Empty body weight is determined by subtracting the weight of gastrointestinal contents from the slaughter weight.…”

“…Concordantly, numerous studies have been conducted to determine the slaughter and carcass characteristics used in developed countries (8)(9)(10). Recently, various studies have also been performed to determine the slaughter and carcass characteristics of indigenous breeds in Turkey (6,7,(11)(12)(13)(14)(15)(16). However, there has been very little information about the carcass characteristics and body measurements of Herik lambs under finishing systems (17); the current study has taken steps to investigate the slaughter and carcass characteristics of Herik lambs under intensive finishing conditions.…”