TISSUE COMPOSITION OF CARCASSES IN INTENSIVE FATTENED YOUNG SHEEP

C. COROIAN, S. DARABAN, A. POP

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.

Keywords


lamb; carcass quality; tissular composition; intensive fattening

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DOI: http://dx.doi.org/10.15835/buasvmcn-asb:62:0:2665


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