Fattening Performance, Slaughter and Carcass Characteristics of Akkaraman Lambs

Authors : İbrahim AYTEKİN, Ali KARABACAK, İsmail KESKİN

Pages : 1-9

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Publication Date : 2015-06-25

Article Type : Research Paper

Abstract :This research was carried out to determine fattening performance, slaughter and carcass characteristics of Akkaraman lambs at the closed sheepfold. Fourteen Akkaraman male lambs were used in the study. Lambs were averagely fattened at 20 kg of live weights insert ignore into journalissuearticles values(2.5 months of age); and 150 g alfalfa was daily given to the lambs in addition adlibitum concentrate feed for fattening period insert ignore into journalissuearticles values(88 days);. Daily live weight gain, total feed intake and feed conservation ratio of the Akkaraman lamb were found as 291 g, 261.91 kg and 5.13, respectively. Slaughter weight, cold carcass weight, cold dressing percentage and cooling loss were found as 46.07 kg, 23.69 kg, 51.40 % and 1.5 %, respectively. By the cutlet region analyses, lean meat, bone, subcutaneous fat, intermuscular fat and worthless parts ratios were determined as 43.42, 26.91, 17.47, 8.02 and 4.12 %, re-spectively. In addition to these, other slaughter and carcass traits, pH, hardness and colour values of Longissimus dorsi, and also colour values of subcutaneous fat insert ignore into journalissuearticles values(exterior and interior surface parts); were identified.
Keywords : Akkaraman, Kesim ve karkas özellikleri, Et rengi, pH, Sertlik