Publication:
Meat Production Characteristics of Turkish Native Breeds: I. Fattening, Slaughter and Carcass Traits of Lambs

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dc.contributor.authorAksoy, Y.
dc.contributor.authorUgurlu, M.
dc.contributor.authorOnenc, A.
dc.contributor.authorSirin, E.
dc.contributor.authorSen, U.
dc.contributor.authorCicek, U.
dc.contributor.authorKuran, M.
dc.date.accessioned2020-06-21T13:12:27Z
dc.date.available2020-06-21T13:12:27Z
dc.date.issued2018
dc.departmentOMÜen_US
dc.department-temp[Aksoy, Y.] Osmangazi Univ, Fac Agr, Dept Anim Sci, TR-26160 Eskisehir, Turkey -- [Ugurlu, M.] Ondokuz Mayis Univ, Dept Anim Sci, Fac Vet Med, TR-55139 Samsun, Turkey -- [Onenc, A.] Namik Kemal Univ, Dept Anim Sci, Fac Agr, TR-59000 Tekirdag, Turkey -- [Sirin, E.] Ahi Evran Univ, Dept Agr Biotechnol, Fac Agr, TR-40100 Kirsehir, Turkey -- [Sen, U. -- Kuran, M.] Ondokuz Mayis Univ, Dept Agr Biotechnol, Fac Agr, TR-55139 Samsun, Turkey -- [Cicek, U.] Gaziosmanpasa Univ, Fac Engn & Nat Sci, Dept Food Engn, TR-60250 Tokat, Turkeyen_US
dc.description.abstractThe present study was conducted to determine the slaughter and carcass traits of male lambs of the Akkaraman (A), Morkaraman (M), Awassi (IW), Karayaka (KR), Kivircik (KV) and Middle Anatolian Merino (MAM) sheep breeds. Fattening of all lambs started when they were at 90 days at weaning and finished when they reached bodyweight of 40 kg. The cold dressing percentage of lambs of A, M, and IW breeds were significantly lower than those of KV, KR and MAM. Fat depth and muscle area were significantly greater in KV and MAM lambs than those of the other breeds. There were significant differences among breeds in shoulder, leg and lean weights. Weights of back loin in KV and MAM lambs were significantly greater than those of the other breeds. The highest values for carcass fleshiness were obtained in MAM and IW lambs, but they had a significantly lower carcass fatness score. There were significant differences among the breeds in carcass compactness and leg conformation. The results of the present study indicated that A and MAM breeds could be recommended for desirable carcass characteristics.en_US
dc.description.sponsorshipGeneral Directorate of Agricultural Researches and Policies of TurkeyGida Tarim Ve Hayvancilik Bakanligi [TAGEM 10/AR-GE/13]en_US
dc.description.sponsorshipAuthors wish to thank General Directorate of Agricultural Researches and Policies of Turkey (Project no: TAGEM 10/AR-GE/13) for their financial support for the present researchen_US
dc.identifier.doi10.4314/sajas.v48i4.8
dc.identifier.endpage672en_US
dc.identifier.issn0375-1589
dc.identifier.issue4en_US
dc.identifier.startpage665en_US
dc.identifier.urihttps://doi.org/10.4314/sajas.v48i4.8
dc.identifier.urihttps://hdl.handle.net/20.500.12712/11872
dc.identifier.volume48en_US
dc.identifier.wosWOS:000446682900008
dc.language.isoenen_US
dc.publisherSouth African Journal of Animal Sciencesen_US
dc.relation.journalSouth African Journal of Animal Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCarcass Cutsen_US
dc.subjectIndigenous Sheep Breeden_US
dc.subjectIntensive Lamb Finishingen_US
dc.subjectMeat Formationen_US
dc.subjectSEUROP Classificationen_US
dc.titleMeat Production Characteristics of Turkish Native Breeds: I. Fattening, Slaughter and Carcass Traits of Lambsen_US
dc.typeArticleen_US
dspace.entity.typePublication

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