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The effect of drenching Awassi lambs with three aromatic essential oils from sage (Salvia officinalis L.), clove (Syzygium aromaticum L.), and laurel (Laurus nobilis L.) was investigated on meat chemical and physical characteristics, and oxidative and deterioration measurements. Twenty-four Awassi lambs, five to six months old, were divided into four groups. A concentrated diet was provided to the lambs at a rate of 3% of the body weight. The treatments were as follows: T1 was served as the untreated control, while T2, T3, and T4 were drenched with oils of sage, clove, and laurel, respectively. Drenching was carried out using water-soluble capsules containing 500 mg oil/capsule/day. Treatments lasted 90 days. At the end of the treatment period, the animals were fasted overnight and slaughtered. The carcasses were cleaned and kept at 4°C for 24 h. The longissimus dorsi (LD) muscle was then separated and preserved in a plastic bag for three preservation periods: no freezing and 30 days and 60 days freezing at −18°C. Several physical, fat, and protein stability analyses of meat were done after the preservation periods. The results indicated no significant effect of drenching Awassi lambs with different aromatic essential oils on the meat’s physical and chemical characteristics. However, these oils, especially clove oil, affected fat and protein stability with increasing preservation period by freezing.

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This study aimed to investigate the effect of different injection doses of testosterone enanthate (TE) on some carcass traits and meat chemical characteristics of karadi lambs. Twenty-seven male lambs in weaning age and average live weight 28.5±3.4 kg of Karadi breed were allocated randomly by weight into three treatments (six lambs for each treatment), T1 (control) treatment, T2 was treated with 200 mg of TE injection (IM/week) and T3 was treated with 400 mg (IM/week) of it. All animals were feed with unified concentrate diet (table1) once a day (3% of lamb’s weight), ad libitum barley straw was provided and the water for all lambs was free. Each lamb was isolated in a separate pin. Three lambs of each treatment were chosen randomly and weighted then slaughtered humanly at the last of three different rearing periods (60, 90 and 120 days) from the study beginning. Several measurements have been taken such as hot, cold carcass weight, carcass length, carcass thorax circumference, thickness of fat, rib eye area, carcass cuts weight, offal weight, carcass and offal fat weight, longissimus dorsi approximate analysis. Results showed an increase in each: live, carcass, carcass cuts weights, rib eye area, carcass and offal fat, kidney, liver and lunge weight. Also there was a decrease in each: fat thickness, fat tail and testis weight with increased TE injection dose (between 200-400 mg).

This study was conducted to investigate the effect of testosterone enanthate injection on some carcass traits and chemical characteristics of Karadi castrated lambs meat. Twenty seven male Karadi lambs (3-4 months of age) with an average live weight of (28.7±3.8 kg) were reared in sheep farm, research station, Faculty of Agriculture Sciences, University of Sulaimania and allocated randomly by weight to three groups (treatments) by the dosage of testosterone enanthate (6 lambs for each treatment): G1 were not injected (control), G2 were injected by 200 mg and G3 were injected by 400 mg (IM weekly). All groups animals were fed with the same concentrate diet (3% of body weight), barley straw provided ad libitum and water was free, all group lambs were castrated by rubber band two weeks before experiment begins. There were three periods of slaughter: 60 days from the beginning of the experiment, 90 days and 120 days, at the end of each period three lambs from each treatment were randomly chosen and weighted, then humanly slaughtered. Many measurements were taken such as hot and cold carcass weight, carcass length, carcass thorax circumference, rib eye area and fat thickness ,carcass cuts weight, non-carcass adipose tissue weight, edible organs and offal weight, also the chemical composition of Longissimus Dorsi muscle meat. From the results, it could be concluded that there were positive effects of testosterone enanthate injection, which was increasing of living body weight reflecting on hot and cold carcass weight increase with increasing age and period of treating with enanthate, that increase in carcass weight was related with increasing in weight of whole carcass cuts which was clearly noticed on second and third slaughtering period, and also that increase can be correlated with rib eye area which increase during the same periods , that means the gain in weight is a result of body lean gain due to testosterone enanthate injection. In addition, fat tail weight decrease may be explain as body energy turned to producing or synthesis lean instead of fat.