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Meat production traits of a new sheep breed called Bafra in Turkey 1. Fattening, slaughter, and carcass characteristics of lambs

Tropical Animal Health and Production volume 42, pages 751–759 (2010)Cite this article

Abstract

Fattening performance, slaughter, and carcass traits of Bafra ram lambs slaughtered at different weights were evaluated. A total of 40 lambs were fattened and 24 of them were slaughtered at four slaughter weights of 30, 35, 40, and 45 kg. The lambs showed decreasing fattening performance with increasing live weight. Dressing percentages and carcass compactness indices, as well as fat depots and back fat depth, were increased with greater slaughter weights. The proportions of individual cuts varied with slaughter weight; leg (P < 0.05), foreleg (P < 0.001), and loin (P < 0.05) percentages decreased while neck (P < 0.05) percentage increased. The percentages of carcass bone dropped (P  < 0.05), but fat percentages rose (P  < 0.001) as slaughter weight increased. The effect of slaughter weight on the lean/fat ratio was significant (P  < 0.001), but the effect on the lean/bone ratio was non-significant. It was observed that the leg had the highest lean percentages, while the greatest fat ratio was ascertained in the breast + flank and back in all slaughter weight groups.

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Acknowledgements

This study was prepared from the senior author’s Ph.D. thesis. The authors thank the Scientific and Technical Research Council of Turkey (Project No. 106O581), Ankara University (Project No. BIYEP 2005K120140), and the Ministry of Agriculture and Rural Affairs of Turkey for supporting this work.

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  1. Department of Animal Breeding and Husbandry, Faculty of Veterinary Medicine, University of Ankara, 06110, Ankara, Turkey

    Akın Yakan & Necmettin Ünal

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  1. Akın Yakan
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  2. Necmettin Ünal
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Correspondence to Necmettin Ünal.

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Yakan, A., Ünal, N. Meat production traits of a new sheep breed called Bafra in Turkey 1. Fattening, slaughter, and carcass characteristics of lambs. Trop Anim Health Prod 42, 751–759 (2010). https://doi.org/10.1007/s11250-009-9483-8

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  • DOI: https://doi.org/10.1007/s11250-009-9483-8

Keywords

  • Lamb
  • Fattening performance
  • Carcass traits
  • Slaughter weight