Effects of Different Fattening Systems on Fattening Performance,Slaughter and Carcass Characteristics of Male Tuj Lambs
Yazarlar (6)
Kadir Önk Kafkas Üniversitesi, Türkiye
Prof. Dr. Mehmet SARI Kırşehir Ahi Evran Üniversitesi, Türkiye
Yüksel Aksoy Eskişehir Osmangazi Üniversitesi, Türkiye
Muammer Tilki Kafkas Üniversitesi, Türkiye
Tuncay Tufan Siirt Üniversitesi, Türkiye
İsa Yılmaz Iğdır Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Kafkas Universitesi Veteriner Fakultesi Dergisi | ||
| Dergi ISSN | 1300-6045 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2017 |
| Kabul Tarihi | 12-04-2026 | Yayınlanma Tarihi | – |
| Cilt / Sayı / Sayfa | 23 / 1 / 109–115 | DOI | 10.9775/kvfd.2016.15953 |
| Özet |
| The 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 … |
| Anahtar Kelimeler |
| Fattening performance | Fattening systems | Slaughter and carcass characteristics | Tuj lambs |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 3 |
| Google Scholar | 5 |
| Scopus | 2 |
| Web of Science | 5 |