Evaluation of the genotype and slaughter weight effect on the meat production traits: Comparison of fattening, slaughter, and carcass characteristics between two native sheep

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Güngör Ö. F., Özbeyaz C., Ünal N., Akyüz H., Arslan R., Akçapınar H.

SMALL RUMINANT RESEARCH, cilt.217, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 217
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.smallrumres.2022.106846
  • Dergi Adı: SMALL RUMINANT RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, CAB Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Sheep, Crossbreeding, Fattening, Slaughter weight, Carcass traits, RAM LAMBS, LIVE WEIGHT, LIGHT LAMBS, QUALITY, GROWTH, BREED, SEX, PERFORMANCE, DORPER
  • Ankara Üniversitesi Adresli: Evet

Özet

The aim of this study was to evaluate the effect of genotype [purebred Akkaraman (AKK), BA B1 crossbred BafraxF1 (BafraxAKK)] and slaughter weight (SW) (35, 40, and 45 kg) on fattening, slaughter, and carcass characteristics. A total of 46 lambs were used in this study. Feed conversation ratios were affected by genotype (P < 0.001) and SW (P = 0.015). Hot (P = 0.003) and chilled (P = 0.021) dressing percentages based on empty body weight were affected by genotype. Genotype and SW affected the percentage of the head (P < 0.001 and P < 0.001), feet (P = 0.012 and P = 0.014), lungs (P = 0.022 and P = 0.043), testicles (P < 0.001 and P = 0.002), omental fat (P < 0.001 and P = 0.012), mesenteric fat (P < 0.001 and P < 0.001), and the length of the carcass (P = 0.006 and P < 0.001) and the back (P < 0.001 and P = 0.010). In addition, leg circumference (P = 0.008 and P < 0.001), the compactness indices of the carcass (P = 0.024 and P < 0.001) and the leg (P = 0.030 and P < 0.001), and the bone ratio of the back (P < 0.001 and P = 0.019) and the loin (P = 0.027 and P < 0.001) were significantly affected by genotype and SW groups. In conclusion, genotype and SW affected some fattening, slaughter, and carcass traits, and it drew attention that the effect of SW on carcass measures and the effect of genotype on the ratios of individual cuts were usually significant.