Farklı Besi Sistemlerinin Erkek Tuj Kuzularında Besi Performansı, Kesim ve Karkas Özelliklerine Etkisi

Abstract

Citation of This ArticleÖnk K, Sarı M, Aksoy Y, Tilki M, Tufan T, Yılmaz İ: Effects of different fattening systems on fattening performance, slaughter and carcass characteristics of male Tuj lambs. Kafkas Univ Vet Fak Derg, 23, 109-115, 2017. DOI: 10.9775/kvfd.2016 AbstractThe purpose of this study were to determine effects of fattening systems on fattening performance (n=39) and slaughter and carcass characteristics (n=24) in male Tuj lambs. Three different fattening groups were formed as extensive (n=13), semi-intensive (n=13) and intensive (n=13). Lambs in the extensive group were grazed in pasture. In addition to pasture, concentrated feed was given to lambs in the semi-intensive group. High quality fodder and concentrated feed were given to those in the intensive group. The study was completed in 90 d. Final live weights of extensive, semi-intensive and intensive groups were 31.19, 41.22, and 40.56 kg (P<0.001), respectively, and for daily live weight gain were (DLWG) 117.52, 229.66, and 221.11 g (P<0.001), respectively. Feed conversion rates (FCR) were 3.05 and 5.16 respectively in the semi-intensive and intensive fattening. It was found that hot carcass weight was 13.41, 19.51, and 19.89 kg (P<0.001) in extensive, semi-intensive, and intensive fattening groups respectively. Hot carcass yield was 43.11, 46.95, and 49.77% (P<0.001) in extensive, semi-intensive, and intensive fattening groups respectively. Consequently; leg, foreleg, shoulder, neck, flank, and kidney percentages, and spleen and full stomach weights of lambs in the extensive group were higher than in semi-extensive and entensive groups. Although there was no statistical difference between semi-extensive and entensive groups in respect to fattening performance, slaugher weight, hot and cold carcass weights, entensive group was higher than the other groups in respect to hot and cold carcass yield. Keywords: Tuj lambs, Fattening systems, Fattening performance, Slaughter and carcass characteristics Farklı Besi Sistemlerinin Erkek Tuj Kuzularında Besi Performansı, Kesim ve Karkas Özelliklerine Etkisi ÖzetBu araştırma, erkek Tuj kuzularında besi sistemlerinin besi performansı (n=39), kesim ve karkas özelliklerine (n=24) etkisini belirlemek amacıyla yapılmıştır. Araştırmada ekstansif (n=13), yarı entansif (n=13)

Effects of genotype and fattening system on the quality of male lamb meat – Part 1: Technological properties and carcass measurements

“…Also, EHL, IHL and HW values for the I fattening group in this study were higher than EHL (37.33 and 39.66), IHL (28.00 and 28.00 cm) and HW (18.16 and 18.33 cm) values reported by Esen and Yildiz (2000) for Akkaraman and Sakiz × Akkaraman crossbreed (F 1 ) lambs in the I fattening group. EHL and HW values from the I fattening group determined in the present study were lower than EHL (47.66, 49.10 and 48.40 cm) and HW (26.04, 24.90 and 24.40 cm) values reported by Ozbey and Akcan (2003) for Morkaraman, Sakiz × Morkaraman and Kivircik × Morkaraman lambs in the I fattening group. Additionally, IHL and HP values determined in this study were higher than IHL (32.30, 32.30 and 31.10 cm) and HP (28.64, 30.06 and 28.68 cm) reported by the same researchers.…”

“…Sheep breeding is one of the main sectors in the field of husbandry in which Turkey can compete with EU countries (Ozkan, 2006). As of 2018, the number of sheep in Turkey is reported to be 35 194 972 (TurkStat, 2019).…”

“…So, genotype and fattening system have great importance in obtaining quality lamb meat. Although studies have been made to assess slaughter and carcass traits of Hemşin and Tuj lambs (Sari et al, 2012(Sari et al, , 2015Onk et al, 2017), there is no evidence for traits of technological properties of meat (L * (lightness), a * (redness) and b * (yellowness); pH; cooking loss; drip loss; and water holding capacity). This study was conducted to determine the effect of genotype and fattening system on the technological properties of meat and carcass measurements of male lambs.…”