Meat production characteristics of Turkish native breeds: I. Fattening, slaughter and carcass traits of lambs

Basit Öğe Kaydı
dc.authoridSirin, Emre/0000-0002-0459-9589
dc.authoridAksoy, Yuksel/0000-0001-5709-937X
dc.contributor.authorAksoy, Y.
dc.contributor.authorUgurlu, M.
dc.contributor.authorOnenc, A.
dc.contributor.authorSirin, E.
dc.contributor.authorSen, U.
dc.contributor.authorCicek, U.
dc.contributor.authorUlutas, Z.
dc.date.accessioned2024-11-07T13:35:18Z
dc.date.available2024-11-07T13:35:18Z
dc.date.issued2018
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThe present study was conducted to determine the slaughter and carcass traits of male lambs of the Akkaraman (A), Morkaraman (M), Awassi (IW), Karayaka (KR), Kivircik (KV) and Middle Anatolian Merino (MAM) sheep breeds. Fattening of all lambs started when they were at 90 days at weaning and finished when they reached bodyweight of 40 kg. The cold dressing percentage of lambs of A, M, and IW breeds were significantly lower than those of KV, KR and MAM. Fat depth and muscle area were significantly greater in KV and MAM lambs than those of the other breeds. There were significant differences among breeds in shoulder, leg and lean weights. Weights of back loin in KV and MAM lambs were significantly greater than those of the other breeds. The highest values for carcass fleshiness were obtained in MAM and IW lambs, but they had a significantly lower carcass fatness score. There were significant differences among the breeds in carcass compactness and leg conformation. The results of the present study indicated that A and MAM breeds could be recommended for desirable carcass characteristics.
dc.description.sponsorshipGeneral Directorate of Agricultural Researches and Policies of Turkey [TAGEM 10/AR-GE/13]
dc.description.sponsorshipAuthors wish to thank General Directorate of Agricultural Researches and Policies of Turkey (Project no: TAGEM 10/AR-GE/13) for their financial support for the present research
dc.identifier.doi10.4314/sajas.v48i4.8
dc.identifier.endpage672
dc.identifier.issn0375-1589
dc.identifier.issue4
dc.identifier.startpage665
dc.identifier.urihttps://doi.org/10.4314/sajas.v48i4.8
dc.identifier.urihttps://hdl.handle.net/11480/16443
dc.identifier.volume48
dc.identifier.wosWOS:000446682900008
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherSouth African Journal Of Animal Sciences
dc.relation.ispartofSouth African Journal of Animal Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectCarcass cuts
dc.subjectindigenous sheep breed
dc.subjectintensive lamb finishing
dc.subjectmeat formation
dc.subjectSEUROP classification
dc.titleMeat production characteristics of Turkish native breeds: I. Fattening, slaughter and carcass traits of lambs
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu