Growth and carcass characteristics of crossbred progeny from lean-tailed and fat-tailed sheep breeds

Fattening performance of purebred and crossbred lambs from fat-tailed Kurdi ewes mated to four Iranian native ram breeds

“…Opposed to these results, Kremer et al (2004) reported that female lambs had higher dressing percentage than males and ascribed such superiority to a higher fat deposition in the carcass. Khaldari et al (2007) found no significant effect of lamb's genotype on cold carcass percentage, but opposite to our finding, they observed no significant difference between male and female lambs for cold carcass percentage. El Fadili et al (2001) also reported that dressing percentage between purebred and crossbred lambs was not significant.…”

“…They also found significant difference between male and female lambs in terms of SLW and CCW, which are in agreement with our results. Khaldari et al (2007) reported that there was no significant difference between SLW and CCW of purebred and crossbred lambs. They also found a significant difference between male and female lambs for SLW and CCW that agree with our findings in the study herein.…”

Comparison of the meat quality and fatty acid composition of traditional fat-tailed (Chall) and tailed (Zel) Iranian sheep breeds

“…The animal's resources could be used to grow and yield carcasses more efficiently. Genetic selection against fat-tails (Kashan et al, 2005;M Khaldari & Tajic, 2006;Khaldari et al, 2008;Safdarian, Zamiri, Hashemi, & Noorolahi, 2008) and docking is also thought to be desirable for increasing IMF, and therefore, the organoleptic properties of lamb (Atti & Mahouachi, 2011;Bingol et al, 2006;Moharrery, 2007). However, a relationship between genetically selecting against fat-tails and docking, with improved organoleptic properties has not been demonstrated scientifically.…”

“…Fat-tailed lambs store fat in their tail and they tend to have lower amounts of carcass and intramuscular fat (IMF) (Khaldari, Kashan, Afzalzadeh, & Salehi, 2008;Webb & O'Neill, 2008). This has been shown to adversely affect their eating quality (Hopkins, Hegarty, Walker, & Pethick, 2006;Farid et al, 1983;Fisher et al, 2000) as well as physical meat characteristics, such as color, drip loss and shear force (Nurnberg, Wegner, & Ender, 1998;Warner, Greenwood, Pethick, & Ferguson, 2010).…”

“…Many researchers have attempted to decrease (Atti & Mahouachi, 2011;Kashan et al, 2005;M Khaldari & Tajic, 2006;Khaldari et al, 2008) or remove the fat-tail of the traditional Iranian ewe breeds (Atti & Mahouachi, 2011;Bingol, Aygun, Gokdal, & Yılmaz, 2006;Moharrery, 2007), so that the animal's energy is not wasted putting resources into the tail. The animal's resources could be used to grow and yield carcasses more efficiently.…”