Effect of Different Slaughter Weights on Slaughter and Carcass Traits of Male Karayaka Lambs Reared under Intensive Production System

Bu araştırma, farklı kesim ağırlıklarında Karayaka kuzuların karkas özelliklerinin araştırılması ve kuzularda uygun kesim ağırlığının belirlenmesi amacıyla yapılmıştır. Araştırma hayvan materyalini, 20 kg canlı ağırlığında Karayaka erkek kuzular (n=30) oluşturmuştur. Kuzular 30 (GI; n=6), 35 (GII; n=6), 40 (GIII; n=6); 45 (GIV; n=6) ve 50 (GV; n=6) kg. olmak üzere beş farklı kesim ağırlığı grubuna rastgele dağıtılmıştır. Besi süresince yem materyali olarak kuzu besi yemi (ad libitum) ve mercimek samanı (100 g/kuzu/gün) kullanılmıştır. Hedeflenen kesim canlı ağırlığına ulaşılan kuzular kesime gönderilmiştir. Kesim sonrası sakatat ağırlıkları, kuyruksuz sıcak ve soğuk karkas ağırlıkları alınmıştır. Karkaslar but, kol, sırt, bel, boyun ve diğerleri olmak üzere altı parçaya ayrılmıştır. Kuzularda karkas kompozisyonunu araştırmak amacıyla fiziksel olarak diseksiyon yapılmıştır. Araştırmada, kesim özelliklerine ait oranlardan sadece karkas randımanları ve deri oranları bakımından kesim grupları arasında farklar önemsiz bulunmuştur. Kesim ağırlığın artışıyla karkas yağ oranı artmış, karkas et ve kemik oranı azalmıştır. Sonuç olarak, tüketicilerin yağsız eti tercih etmeleri durumunda Karayaka kuzular 30-35 kg arasında kesime sevk edilmeleri uygundur. Ancak, ülkemizdeki kırmızı et açığı ve pazar durumu ile yetiştirici tercihleri de göz önünde bulundurulduğunda bugünkü şartlarda en uygun kesim aralığının 40-45 kg arasında olabileceği ifade edilebilir.

Entansif Şartlarda Yetiştirilen Karayaka Erkek Kuzuların Kesim ve Karkas Özellikleri Üzerine Farklı Kesim Ağırlığının Etkisi

The present study was conducted to investigate the carcass traits of Karayaka lambs slaughtered at different slaughter weights (SWs) and to find out optimum SWs. Male Karayaka lambs with 20 kg live weight (n=30) constituted the animal material of the study. Lambs were randomly divided into five SW groups; 30 (GI; n=6), 35 (GII; n=6), 40 (GIII; n=6); 45 (GIV; n=6) and 50 (GV; n=6) kg. Lamb fattening feed (concentrate feed, ad libitum) and forage (lentil straw, 100g/lamb/day) were used as the feed material. Lambs were sent to slaughter at target SWs. Following the slaughter, non-carcass components, tailless hot and cold carcass weights were taken. Carcasses were separated into six sections as leg, foreleg, back, loin, neck and others. Physical dissection was performed to investigate carcass composition. Only the differences in carcass dressing and skin percentages of slaughter groups were not found to be significant. Increasing carcass fat percentages and decreasing carcass lean and bone percentages were observed with increasing SWs. Considering the consumer preferences, current findings revealed that Karayaka lambs should be sent to slaughter at weights between 30-35 kg. However, considering the red meat deficit of the country, current market conditions and producer preferences, the optimum SW for Karayaka lambs were recommended to be between 40-45 kg.

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