Slaughter characteristics, carcass quality and fatty acid composition of lambs under four different production systems

Ekiz, Bülent; Demirel, Gülcan; Yılmaz, Alper; Özcan, Mustafa; Yalçıntan, Hülya; Koçak, Ömür; Altınel, Ahmet

doi:10.1016/j.smallrumres.2013.05.011

Cited by 39 publications

(35 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These differences in final live weight might be explained by the nutrient sources depending on the season. Supporting the current results, various studies (Karim et al, 2007;Joy et al, 2008;Ekiz et al, 2013) showed that lambs fed concentrate diet in sheepfold had higher growth rate than lambs fed on pasture. Growth rate increases with rising proportion of concentrate in the diet (Santos-Silva et al, 2002).…”

Section: Lamb Growth Performancesupporting

confidence: 87%

“…Ekiz et al (2013) also reported darker meat colour for lambs raised on pasture compared to lambs raised on concentratebased system and they explained this result as a combined effect of carcass fatness, slaughter age and final pH. Contrary to previous reports, WR lambs fed on a concentrate-based diet had darker meat colour at 24 h after cutting than SSR and AR counterparts which were fed a pasture-based diet in the current study.…”

Section: Meat Instrumental Qualitycontrasting

confidence: 66%

“…and Plantago spp.) (Ekiz et al, 2013). Lambs in all experimental groups were weighed on a fortnightly basis and were slaughtered at the average age of 134 days (Table 1).…”

Section: Animals and Experimental Designmentioning

confidence: 99%

“…Previous studies have indicated that lambs fed with concentrate diet generally have higher carcass weight (Díaz et al, 2002;Priolo et al, 2002), dressing percentage and fatness level (Díaz et al, 2002;Ekiz et al, 2012Ekiz et al, , 2013 than lambs grazed on pasture. Studies also show that meat from lambs grazed on pasture is tougher and darker (Priolo et al, 2002;Cañeque et al, 2003;Ekiz et al, 2012) than meat from concentrate-fed lambs.…”

Section: Introductionmentioning

confidence: 99%

“…The feeding system and husbandry conditions which change with rearing season may affect lamb growth performance (Santos-Silva et al, 2002;Joy et al, 2008;Ekiz et al, 2013) and influence the carcass and meat quality characteristics of lambs (Priolo et al, 2002;Joy et al, 2008;Carrasco et al, 2009;Ekiz et al, 2012). Previous studies have indicated that lambs fed with concentrate diet generally have higher carcass weight (Díaz et al, 2002;Priolo et al, 2002), dressing percentage and fatness level (Díaz et al, 2002;Ekiz et al, 2012Ekiz et al, , 2013 than lambs grazed on pasture.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Carcass and meat quality characteristics of lambs reared in different seasons

et al. 2017

Self Cite

View full text Add to dashboard Cite

Abstract. Thirty-six Kivircik male lambs were used to determine the effects of rearing season (winter rearing -WR; spring-summer rearing -SSR; and autumn rearing -AR) on carcass and meat quality characteristics. Average daily gain in the period 0-134 days, final weight, cold carcass weight and real dressing percentage were higher in WR lambs than lambs from SSR and AR groups. Furthermore, SSR and AR lambs did not show significant differences for these traits (P > 0.05). WR lambs had the highest values in terms of back fat thickness, subjective carcass fatness score and fat percentage in pelvic limb, which gives information about the carcass fatness. Final meat pH, expressed juice and meat lightness 1 h after cutting were higher for SSR lambs than for WR and AR lambs. SSR lambs had the lowest scores in terms of flavour intensity, flavour quality and overall acceptability in the sensory evaluation panel. In conclusion, WR lambs yielded better carcass quality than SSR and AR lambs. When the rearing season is to be decided, the higher carcass quality of WR lambs and the lesser appreciation of meat of SSR lambs by consumers should be considered.

show abstract

Section: Lamb Growth Performancesupporting

confidence: 87%

Section: Meat Instrumental Qualitycontrasting

confidence: 66%

“…and Plantago spp.) (Ekiz et al, 2013). Lambs in all experimental groups were weighed on a fortnightly basis and were slaughtered at the average age of 134 days (Table 1).…”

Section: Animals and Experimental Designmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Carcass and meat quality characteristics of lambs reared in different seasons

et al. 2017

Self Cite

View full text Add to dashboard Cite

show abstract

Effects of suckling duration on growth, slaughtering and carcass quality characteristics of Kivircik lambs

Ekiz

Koçak

Yalçıntan

et al. 2015

Trop Anim Health Prod

View full text Add to dashboard Cite

Effects of suckling length (45, 75 and 120 days) and birth type (single and twin) on lamb growth, slaughtering and carcass quality characteristics were investigated using 40 Kivircik lambs. SC-45 and SC-75 lambs were weaned at 45 and 75 days of age, respectively, whilst SC-120 lambs remained with their mothers until the end of the experimental period. Lambs from all studied groups were slaughtered at 120 days of age. Weaning treatment caused a decrease in average daily gain in SC-45 and SC-75 lambs, and therefore, final weight was higher in SC-120 lambs than lambs from weaned groups. SC-120 lambs had higher empty body weight, cold carcass weight, dressing percentage, carcass measurements, carcass fatness (proportions of the kidney knob and channel fat, subcutaneous and intramuscular fat in pelvic limb) and non-carcass fatness (omental and mesenteric fat proportion) than weaned lambs. As a conclusion, the potential losses in meat production due to weaning should be considered before deciding the weaning of lambs at early ages.

show abstract

Partial substitution of barley for corn: effect on “Hamra” lamb growth performance, carcass and meat characteristics

Ziani

Khaled

2015

Trop Anim Health Prod

View full text Add to dashboard Cite

The aim of this study was to investigate the effect of two kinds of given diets on growth, on some carcass characteristics and on the major meat nutrients of local Algerian sheep breed. The investigated sheep breed called "Hamra" is one of the most famous breeds in Algeria. Among one 106 animals, 40 lambs were selected according to their age, similar livestock characteristics and body weight. The samples were divided into two equal groups: control and experimental lambs according to their live weight; 24.63 ± 0.47 and 24.35 ± 0.64 kg, respectively. Both groups were fed with two varieties of concentrate diets: corn diet based for the first group of control lambs (n = 20) and corn substituted by barley (Variety Saïda 183) for the second experimental group lambs (n = 20). Both diets were supplemented with 200 g straw of barley/animal/ration. The chemical analysis of diets showed an elevated crude fibre content in the commercial concentrate. However, the experimental concentrate contained higher amounts of calcium. After 59 days of fattening, no significant difference was found among the two studied groups on the growth performance (p > 0.05), showing the same final body weight. In contrast, a significant difference was found (p ≤ 0.001) in relation to the cost of the given diet. This could affect the price of the produced meat. At 37.85 ± 0.78 kg live weight, 10 lambs fed with experimental concentrate were slaughtered. The dressing percentage was 46.65 %, with 2.49 % of carcass shrink. Furthermore, an interesting percentage of total muscle was obtained (63.73 %) with a good carcass conformation scoring 9.56. Compared to other breed sheep, Hamra carcass could be considered as the most valuable one economically.

show abstract

Slaughter characteristics, carcass quality and fatty acid composition of lambs under four different production systems

Cited by 39 publications

References 28 publications

Carcass and meat quality characteristics of lambs reared in different seasons

Carcass and meat quality characteristics of lambs reared in different seasons

Effects of suckling duration on growth, slaughtering and carcass quality characteristics of Kivircik lambs

Partial substitution of barley for corn: effect on “Hamra” lamb growth performance, carcass and meat characteristics

Contact Info

Product

Resources

About