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In this research, three groups of 12 lambs (6 male and 6 female) of the Pirot improved race were examined. The first group of lambs was fattened for 60 days, the second 120 and the third 180 days. Nutrition of the lamb to rejection (40 days) is the mother's milk. After 40 days, it switched to pelleted concentrate (with 18% protein) and a quality hay, which was ad libidum as the concentrate. At the end of the fattening, the lamb is slaughtered by the usual technique. The objectives of this study were to determine the influence of the length of fattening and gender of the lambs on the thickness of the subcutaneous fatty tissue. Differences in fat in the subcutaneous tissue dorsally, medially and laterally at the intersection between the 12 th and 13 th vertebrae are significantly different (P<0.01) both in male and female lambs in all three groups. At the intersection of the lateral side between the 12 th and 13 th vertebrae there are significant differences (P<0.01) between the first and second and between the first and third groups in both genders. The subcutaneous fatty tissue in females compared to male lambs is thicker in all measured locations. However, significant differences were found in the thickness of breast tissue (P<0.05) and dorsal between the 12 th and 13 th vertebrae (P<0.01) for lambs of the second group. Female lambs of the third group also have thicker subcutaneous fatty tissue, dorsally and medially between the 12 th and 13 th vertebrae (P<0.05).

Lambs of "improved Pirot sheep", divided into three groups (6 male and 6 female in each group). The first group of lambs was fattened for 60 days, the second 120 and the third 180 days. At the end of the fattening, the lamb is slaughtered by the usual technique. Objective of this research was measurement of body mass prior to slaughtering, slaughter weight and to determine the meat yield (dressing percentage) depending on the length of the fattening and gender of the lamb. With increasing of fattening weights and fattening time, the yield of meat decreases, because the weight of the offal increases. Between all three groups for male and female lambs in a body mass before slaughtering, in a mass of a warm carcass with head and offal, in a body mass of a cold carcass with head and offal, in a body mass of a cold carcass without a head and offal there is a significant difference on the level (Р<0,001). In a dressing percentage of a warm carcass with head and offal, a dressing percentage of a cold carcass with head and offal, as well as a dressing percentage of a cold carcass without head and offal, for male and female lambs, there are a significant difference between the first and the second and the first and the third group levels (P<0.001). The results of examination the slaughtering characteristics show that female lambs of the first group achieved significant (P<0.05) higher yield of meat, compared to male lambs. Differences in other examined properties are not statistically significant. In the second group, the male lambs achieved higher body mass before slauthering and slaughter mass of female lambs (P<0.05), but no significant differences were found in the yield of meat. In the third group, male lambs achieved higher body mass before slauthering and slaughter mass, but female achieved higher yield of meat (P<0.05).

In this research, three groups of 12 lambs (6 male and 6 female) of the Pirot improved race were examined. The first group of lambs was fattened for 60 days, the second 120 and the third 180 days. Nutrition of the lamb to rejection (40 days) is the mother's milk. After 40 days, it switched to pelleted concentrate (with 18% protein) and a quality hay, which was ad libidum as the concentrate. At the end of the fattening, the lamb is slaughtered by the usual technique. The objectives of this study were 1) to determine the effect of fattening and a gender on sensory properties of baking lamb meat, and 2) to determine the effect of heat processing on sensory attributes and cooking and breaking loss. Losses on the weight of the cooking and baking, between the first and third, as well as between the second and third groups show a significant difference (P<0,01) both in male and female lambs. There are no significant differences for male and female lambs in all three groups in terms of loss mass of meat (%) during the heat treatment. During the cooking, ie, the roasting of the meat, minimal, insignificant, differences in the loss of mass among the male and female lambs were observed. It can be concluded that the gender of lambs has no significant effect on the loss in meat mass during heat treatment. The smell, taste, and softness in all three groups are not significant in male and female lambs. Mean juicy values are significant (P<0.01) higher for the second in relation to the first group in both genders lambs. The sensory characteristics of roasted meat of female lambs in the three groups were assessed with higher grades compared to male lamb meat. Statistically significant differences between the genders in terms of meat taste were determined in the second (P<0.05) and the third (P<0.01) group of lambs. It can be concluded that thermally treated meat of female lambs has better sensory qualities than the male lamb's meat.

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