Effect of Different Fattening Methods on Slaughter and Carcass Characteristics of Tuj Male Lambs
Yazarlar (5)
Prof. Dr. Mehmet SARI Kafkas Üniversitesi, Türkiye
Ali Rıza Aksoy
Kafkas Üniversitesi, Türkiye
Kafkas Üniversitesi, Türkiye
Muammer Tilki Kafkas Üniversitesi, Türkiye
İsmail Kaya Ondokuz Mayıs Üniversitesi, Türkiye
Serpil Adıgüzel Işık Kafkas Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | Archiv Tierzucht | ||
| Dergi ISSN | 0003-9438 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2012 |
| Cilt / Sayı / Sayfa | 55 / 5 / 480–484 | DOI | 10.5194/aab-55-480-2012 |
| Özet |
| This study was conducted to determine effect of different fattening methods on slaughter and carcass characteristics of Tuj male lambs. Tuj lambs (n=18) were used in three groups with six lambs in each group. Group 1 was only grazed on the pasture and group 2 was supplemented 200 g concentrate with the pasture. Group 3 was supplemented 400 g concentrate with the pasture. Lambs were grazed on the pasture for 8 h/day. Concentrate with 18.5% CP and 2650 kcal/kg ME was fed to lambs in addition to pasture. At the end of three months of experiment, the lambs were slaughter and carcass characteristics and carcass measurements were evaluated. Slaughter weights of group 1, 2 and 3 were 44.10, 44.86 and 46.00 kg, respectively, and hot carcass weights were 20.66, 21.36 and 22.15 kg, respectively, hot dressing percentage 46.85, 47.56 and 47.64%, respectively. The differences between groups of slaughter and carcass characteristics and carcass measurements of lambs were not statistically significant (P>0.05). As a conclusion, supplementations of concentrate feed to grazing lambs on the pasture were no effect on slaughter and carcass characteristics and carcass measurement in lambs. |
| Anahtar Kelimeler |
| Pasture | Slaughter and carcass characteristics | Tuj lamb |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 9 |