Fattening performance, slaughter, carcass and meat quality traits of Karayaka lambs

Abstract

In order to verify the fattening performance, slaughter and carcass characteristics and to investigate the changes in some meat quality traits of Karayaka lambs weaned at 3 months of age, 39 lambs (23 males and 16 females) were used as experimental animals. The lambs were fed a concentrate mixture and alfalfa hay (120 and 168 g crude protein and 2,700 and 1,951 ME/kg, respectively) for a period of 60 days of fattening period. Male lambs were superior (p < 0.05) to female lambs in terms of daily weight gain (270.4 vs. 205.4 g; SEM = 9.46), hot and cold carcass weights (16.7 and 16.0 vs. 14.1 and 13.4 kg, respectively; SEM = 0.35), intra-muscular fat ratios (1.9% vs. 2.5%; SEM = 0.12) and dripping loss of semitendinosus muscle 3 days postmortem (8.1% vs. 10.2%; SEM = 0.36). The relative weights of some organs, the meat quality traits (pH, cooking loss, shear force, CIELab colour characteristics) and proximate analyses (dry matter, protein and ash) of longissimus dorsi and semitendinosus muscle samples from lambs were not affected by sex (p > 0.05). Dripping loss, pH and colour characteristics were affected by storage time (p < 0.05). These results provide a basic understanding of performance and meat quality of Karayaka sheep which may have potentials in improving sheep production using an indigenous sheep breed in Turkey.

Effects of Birth Weight and Feeding System on Fattening Performance and Feeding Behaviour of Karayaka Male Lambs

“…The improvement in daily weight gain achieved with FCF, especially in lambs with low BtW could be attributed to increased total feed intake as was evident with improvements in feed conversion ratio. The results on fattening of lambs in the present study were within the normal range (Olfaz et al, 2005;Sen et al, 2011;Sirin et al, 2011).…”

Farklı Besi Sistemlerinin Erkek Tuj Kuzularında Besi Performansı, Kesim ve Karkas Özelliklerine Etkisi

“…Live weights gain (221.11 g) determined for intensive group in this study was lower than DLWG (250.00 g) stated by Altın et al [17] in Kıvırcık intensive group lambs and DLWG (235.56 g) reported by Macit et al [18] in Tuj intensive group lambs and DLWG (270.4 g) reported by Sen et al [19] Karayaka male intensiv group lambs. It was similar to DLWG (211 g) reported by Yıldırım et al [20] in Karayaka male intensive group lambs; Final weight at [17] , for Kıvırcık and Karya lambs and lower than final weight (44.00 kg) stated by Macit et al [18] for Tuj lambs.…”

Changes in Lipid Oxidation and Fatty Acids in Altay Sheep Fat during a Long Time of Low Temperature Storage

“…The initial decline may be due to the fact that in response to stress and muscle damage, lactic acid and muscle glycogen from muscles is released in to the blood 12 , the reason for the increase is due to the low temperature and no acid keep fat in a relatively stable environment. Also, there have been some reports on the effect of pH 13,14 found that different parts of the fat have its own pH and the triceps had higher pH values than either the semimembranosus or longissimus muscle. Besides 15 observed that slaughter age had a significant effect on the changes of goat muscle pH and 16,17 found that the effect of post-mortem aging time, animal age and sex can also changes the pH value.…”