Determination of the Slaughter and Carcass Characteristics of Kıvırcık Lambs

Yarali, Engin; Yilmaz, Onur; Cemal, Ibrahim; Karaca, Orhan; Taskin, Turgay

Determination of the Slaughter and Carcass Characteristics of Kıvırcık Lambs

2015

Yarali, Engin | Yilmaz, Onur | Cemal, Ibrahim | Karaca, Orhan | Taskin, Turgay

The study was aimed to determine the slaughter and carcass characteristics of 15 male and 14 female Kıvırcık lambs in integrated farms (elite and intermediate elite) which were created in the breeding programme of TUBITAK-KAMAG 109G014 project. Fattened lambs, after weaning, were slaughtered and hot carcass weights and slaughter characteristics were determined. pH of the carcasses was determined and cooling loss was evaluated by determining the cold carcass weight after preserving the carcass at +4oC for 24 hours. Carcasses were dissected according to standards and the ratio of the part of the carcass was determined. There were significant differences between males and females in terms of slaughter weight, fourfeet weight (P<0.05) and head weight (P<0.001). There was a high (P<0.001) regression (1.249) between the weight of slaughter and the weight at the beginning of fattening. Slaughter weight affected the hot and cold carcass weights, head, skin, four-feet and liver-group weights (P<0.001). The carcass yield percentages were 46.81% and 47.64% in male and female lambs, respectively. There were no significant differences in carcass part ratio between sexes. The total percentage of leg, shoulder-ack and arm was 72% of the full carcass. pH values were not different between sexes before (0 hour) and after (24 hour) cooling period and pH values were determined as 6.57 and 6.40 at the slaughter time (0 hour); and as 5.67 and 5.57 after the cooling period (24 hour) in male and female lambs, respectively. The slaughter and carcass properties were determined in Kıvırcık lambs farmed in Eşme region in this research.

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