TISSUE COMPOSITION OF CARCASSES IN INTENSIVE FATTENED YOUNG SHEEP

Abstract

The Merino of Cluj (M), Tsigai and Turcana lambs were fattened during 100 days, within a three phases experiment: adaptation (15 days) – 16% DCP, growing - fattening (65 days) – 15% DCP, finishing (20 days) – 13% DCP Two experimental series were performed – 2004 (series I) and 2005 (series II). The initial weight was around 15.5 kg, and final 38.40 – 40.78 kg. After slaughtering (n = 5), the tissue composition of the carcasses was determined by butchery regions, Ist, IInd quality and carcass rest. The differences between breds concerning the tissular composition of the ham, cutlet, back + arm, and carcass rest recorded variations function of the breeding lebel of all three studied breeds. The highest meat quantitz was recorded in Merino of Cluj ham (> 65%), compared to Tsigai (P <0.01) and Turcana (P <0.001). The highest fat proportion ws recorded in Turcana with 34.44% higher compared to Merino of Cluj (P <0.001) or 15.10% compared to Tsigai (P <0.05). The cutlet contains less meat compared to ham, back or even carcass rest, and the highest fat content. The highest meat quantity in cutlet was recorded in Merino of Cluj – 59.06%, and the lowest in Turcana – 52.54%. Very significant differences were recorded (P <0.001), between Merino of Cluj and both other studied breeds Tsigai and Turcana. Distinct significant differences were recorded between Turcana and Tsigai (P <0.01). The meat quantity from the back and arm regions recorded significant differences (P <0.05) between Merino of Cluj and Tsigai, and distinct significant between (P <0.01) Merino of Cluj and Turcana and Turcana and Tsigai.