The effect of different slaughter veights on the fattening performance, slaughter and carcass characteristics of male Karşıyaka lambs

Bu çalışma 4 aylık yaştaki Karayaka erkek kuzularının besi performansı, kesim ve karkas özelliklen üzerine farklı kesim ağırlığının etkisini değerlendirmek amacıyla gerçekleştirildi. Besi dönemi başında canlı ağırlığı 26.5 kg civarında olan 36 kuzu kesim ağırlıklarına göre üç gruba ayrıldı [(Grup 1: 35 kg. n = 12), (Grup 2: 40 kg, n = 12), (Grup 3: 45 kg, n = 12)]. Gruplarda (Grup 1. 2 ve 3) ortalama günlük ağırlık kazancı sırasıyla. 203,1, 214,5 ve 195,0 gr/gün-, yemden yararlanma (kg canlı ağırlık kazancı için tüketilen yem) 7.3. 8,6 ve 8,8 kg; besi süresi 42,00, 64.67 ve 95,08 gün belirlendi. Bir kg canlı ağırlık artışı için yem. enerji, ham protein tüketimi ve bas, deri, ayak, akciğer, karaciğer, böbrek, iç yağ, mide-bağırsak ve testis ağırlık ortalamaları için gruplar arası farklar önemli bulundu (P < 0,05, P < 0.01). Karkastaki musculus longissumus dorsi kesit alanı, kabuk yağı kalınlığı, et. kemik ve yağ ağırlığının kesim ağırlığının artması ile birlikte arttığı tespit edildi.

Karşıyaka erkek kuzuların besi performansı, kesim ve karkas özellikleri üzerine farklı kesim ağırlıklarının etkisi

This experiment was carried out to evaluate the effect of different slaughter weights on the fattening performance, slaughter and carcass characteristics of male Karayaka lambs at approximately 4 months of age. Thirty-six lambs, the initial liveweights of which were around 26.5 kg, were divided into 3 groups according to slaughter weight [(Group 1: 35 kg, n = 12). (Group 2:40 kg. n = 12) and (Group 3: 45 kg. n = 12)] at the beginning of the fattening period. The average daily gain was 203.1, 214.5 and 195.0 g/day. feed conversion efficiency was 7.3. 8.6 and 8.8 kg. and the fattening period was 42.00, 64.67 and 95,08 day in Groups 1-3. respectively. There were significant differences among the groups for average feed conversion efficiency, metabolizable energy, crude protein, and the weight of the head. skin. feet. lung, liver, kidney, internal fat. gastro-intestinal tract and testes (P< 0.05. P < 0.01). The lean, bone and fat weight, backfat thickness and musculus longissumus dorsi area in the carcass increased with increasing slaughter weight.

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