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Meat Quality Traits Of Male Herik Lambs Raised Under An Intensive Fattening System, Mustafa Uğurlu, Bülent Eki̇z, Bülent Teke, Mustafa Salman, Fi̇li̇z Akdağ, İsmai̇l Kaya
Meat Quality Traits Of Male Herik Lambs Raised Under An Intensive Fattening System, Mustafa Uğurlu, Bülent Eki̇z, Bülent Teke, Mustafa Salman, Fi̇li̇z Akdağ, İsmai̇l Kaya
Turkish Journal of Veterinary & Animal Sciences
The aim of the study was to determine certain meat quality traits of Herik lambs finished under the intensive husbandry conditions. Twenty single male lambs with an average final weight of 42 kg were used in the study. Concentrate feed and fresh water were given ad libitum, whereas 300 g of alfalfa per lamb per day was provided. At 24 h postmortem, the pH levels were 5.51, 5.63, and 5.24 for musculus longissimus dorsi, musculus semitendinosus, and musculus semimembranosus, respectively. The corresponding Warner-Bratzler shear force values (P < 0.001) of cooked meat were 3.359, 2.318, and 3.601 respectively. At 24 h postmortem, the L*(42.18) and a* (19.95) values of Herik lambs were near the acceptable values of L*(34-35) and a*(19.00). At 72 h postmortem, cooking loss and water holding capacity were 34.78% and 10.55%, respectively. Chemical composition traits, namely dry matter (26.35%), protein (22.21%), ether extraction (2.98%), and ash percentage (1.02%), were similar to those of other indigenous breeds. Consequently, these results indicated that the meat of Herik lambs may be suitable for sale after the lambs are raised under an intensive fattening system.
Slaughter And Carcass Characteristics Of Herik Male Lambs Raised Under A Finishing System, Mustafa Uğurlu, Bülent Teke, Fi̇li̇z Akdağ, Mustafa Salman, Bülent Eki̇z, İsmai̇l Kaya
Slaughter And Carcass Characteristics Of Herik Male Lambs Raised Under A Finishing System, Mustafa Uğurlu, Bülent Teke, Fi̇li̇z Akdağ, Mustafa Salman, Bülent Eki̇z, İsmai̇l Kaya
Turkish Journal of Veterinary & Animal Sciences
The aim of this study was to determine the slaughter and carcass characteristics of Herik lambs finished under intensive husbandry conditions. Twenty single male lambs, ten of which had long, semifat tails and ten of which had short, round, and fat tails, all with an average live weight of 20 kg, were used in the study. Concentrate feed and fresh water were given ad libitum and alfalfa hay as forage was given in the amount of 300 g/lamb per day. The lambs were slaughtered when they reached a final weight of 42 kg. The average hot and cold dressing percentages, …