Evaluation of Florina (Pelagonia) sheep breed for growth and carcass traits

Christodoulou, V.; Bampidis, Vasileios; Sossidou, E.; Ambrosiadis, J.

doi:10.1016/j.smallrumres.2006.03.010

Cited by 15 publications

(7 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…On the other hand, the lambs showed decreased feed conversion efficiency with live weight. These results were consistent with those in the literature which reported a decrease of feed conversion efficiency in the Florina sheep breed (Christodoulou et al 2007) and some Turkish local sheep breeds (Akkaraman, Daglıç, and Kıvırcık breeds; Tekin et al 1993) when live weight was increased. According to the results obtained in this study, Bafra lambs were similar to or better than those of reported for local breeds (Akçapınar 1981;Tekin et al 1993;Gürsoy 2005;Ünal et al 2006) in terms of fattening performance.…”

Section: Discussionsupporting

confidence: 92%

“…This might be expected because breeds with higher milk yield capacity, like the Bafra, show a lower dressing percentage. Results reported in the literature on the effect of slaughter weight on skin percentage are variable; some researchers found a significant effect (Christodoulou et al 2007;Perez et al 2007) while the others reported a non-significant effect (Akçapınar 1981;Teke and Ünal 2009). Percentages of all offal components in 40-and 45-kg slaughter weight lambs were generally lower than those in the 30-and 35-kg slaughter weight lambs ( Table 3).…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Meat production traits of a new sheep breed called Bafra in Turkey 1. Fattening, slaughter, and carcass characteristics of lambs

Yakan

Ünal

2009

Trop Anim Health Prod

View full text Add to dashboard Cite

Fattening performance, slaughter, and carcass traits of Bafra ram lambs slaughtered at different weights were evaluated. A total of 40 lambs were fattened and 24 of them were slaughtered at four slaughter weights of 30, 35, 40, and 45 kg. The lambs showed decreasing fattening performance with increasing live weight. Dressing percentages and carcass compactness indices, as well as fat depots and back fat depth, were increased with greater slaughter weights. The proportions of individual cuts varied with slaughter weight; leg (P < 0.05), foreleg (P < 0.001), and loin (P < 0.05) percentages decreased while neck (P < 0.05) percentage increased. The percentages of carcass bone dropped (P< 0.05), but fat percentages rose (P < 0.001) as slaughter weight increased. The effect of slaughter weight on the lean/fat ratio was significant (P < 0.001), but the effect on the lean/bone ratio was non-significant. It was observed that the leg had the highest lean percentages, while the greatest fat ratio was ascertained in the breast + flank and back in all slaughter weight groups.

show abstract

Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Meat production traits of a new sheep breed called Bafra in Turkey 1. Fattening, slaughter, and carcass characteristics of lambs

Yakan

Ünal

2009

Trop Anim Health Prod

View full text Add to dashboard Cite

show abstract

“…No significant interaction was found between dietary groups and lamb sex. The lamb performance parameters and the differences between males and females are comparable to those previously reported for the Florina (Pelagonia) breed [27]. In a previous study of Obeidat and Aloqaily, [17] who examined the dietary use of 10% or 20% SSH on Awassi lambs ration, it was reported that final fasting live weight, hot and cold carcass weight and dressing percentage did not differ between these SSH groups and controls.…”

Section: Resultssupporting

confidence: 83%

Dietary sesame seed hulls utilization on lamb performance, lipid oxidation and fatty acids composition of the meat

Bonos¹,

Tsilofiti²,

Taskopoulou³

et al. 2017

Anim Husb Dairy Vet Sci

View full text Add to dashboard Cite

The objective of this study was to evaluate the dietary use of sesame seed hulls on lamb performance parameters and some meat quality characteristics. A total of 36 lambs of Pelagonia (Florina) breed 68 ± 5 days old and with average initial body weight 18.5 ± 2.6 kg, were randomly allocated to 3 groups. The lambs of the Control group were fed a normal diet based on alfalfa hay, wheat straw and concentrate feed (mainly maize, barley and soybean meal), whereas those from Groups S100 and S200 were fed alfalfa hay, wheat straw and concentrate feeds containing sesame seed hulls at 100 g/kg feed and 200 g/kg feed, respectively. After 9 weeks, experimental period, the animals of Group S200 had significantly (P<0.05) better final body weight, fasting live weight, weight with empty rumen, hot carcass weight, and cold carcass weight compared to the Control group. Moreover, the dressing percentage was significantly higher (P<0.05) for group S200, compared to group S100, but not compared to the controls. Meat lipid oxidation measured as thiobarbituric acid reactive substances content did not differ among all three groups (P>0.05) after 2 or 4 days of refrigeration. Moreover, the fatty acid profile of the meat did not differ (P>0.05) for saturated, monounsaturated and polyunsaturated fatty acids among all groups. In conclusion, sesame seed hulls can be used in lamb nutrition with some possible benefits regarding the performance parameters.

show abstract

“…(25). *Score of 1-10 according to Christodoulou et al (26). Bold values indicate statistically significant differences compared to the control group (p<0.05).…”

Section: Discussionmentioning

confidence: 99%

“…After dressing and storing for 24 h at 3˚C carcasses were weighed according to European Economic Community (EEC) guidelines (25). To assess carcass traits, a 10-point scale was used according to Christodoulou et al (26). The following carcass traits were assessed: lean color ('1' being most red and '10' being most pink), fat color ('1' being most yellow and '10' being most white), fat firmness ('1' being most oily and '10' being most firm), carcass wetness ('1' being most wet and '10' being least wet) and overall acceptability ('1' being least acceptable and '10' being most acceptable).…”

Section: Methodsmentioning

confidence: 99%

Effects of Dietary Grape Pomace Supplementation on Performance, Carcass Traits and Meat Quality of Lambs

Kafantaris

Kotsampasi²,

Christodoulou³

et al. 2018

In Vivo

View full text Add to dashboard Cite

show abstract

Evaluation of Florina (Pelagonia) sheep breed for growth and carcass traits

Cited by 15 publications

References 7 publications

Meat production traits of a new sheep breed called Bafra in Turkey 1. Fattening, slaughter, and carcass characteristics of lambs

Meat production traits of a new sheep breed called Bafra in Turkey 1. Fattening, slaughter, and carcass characteristics of lambs

Dietary sesame seed hulls utilization on lamb performance, lipid oxidation and fatty acids composition of the meat

Effects of Dietary Grape Pomace Supplementation on Performance, Carcass Traits and Meat Quality of Lambs

Contact Info

Product

Resources

About