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Journals / Turkish Journal of Veterinary and Animal Sciences / 2010 / Cilt: 34 - Sayı: 4

Certain meat quality characteristics of Awassi and Turkish Merino × Awassi (F1) lambs

Romedi ÇELİK
Alper YILMAZ
Pages
349–357
Publication Date
2010-04-01
DOI
—
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⚡ TL;DR(Too Long; Didn't Read)

The results of the present study show that meat of Turkish Merino × Awassi (F1) lambs was more tender but less healthy than that of Awassi lambs, although the differences were probably not important enough to be significant at the market level.

📌 3 Key Takeaways

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Objective & Hypothesis:This study aimed to determine the meat quality characteristics of 2-way crossbred lambs that were obtained by mating Turkish Merino (Karacabey Merino) as a sire line with Awassi ewes, as compared to those of purebred Awassi lambs.
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Key Findings & Data:In all, 8 male and 8 female single born lambs from each genotype (forming 4 groups and 32 lambs) were investigated.
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Conclusion & Impact:The results of the present study show that meat of Turkish Merino × Awassi (F1) lambs was more tender but less healthy than that of Awassi lambs, although the differences were probably not important enough to be significant at the market level.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Turk. J. Vet. Anim. Sci. 2010 · 34: 349-357. Full text: pdf Other articles published in the same issue: Turk. J. Vet. Anim. Sci. · vol.34

Abstract

This study aimed to determine the meat quality characteristics of 2-way crossbred lambs that were obtained by mating Turkish Merino (Karacabey Merino) as a sire line with Awassi ewes, as compared to those of purebred Awassi lambs. In all, 8 male and 8 female single born lambs from each genotype (forming 4 groups and 32 lambs) were investigated. In Awassi purebred and Turkish Merino × Awassi (F1) crossbred lambs mean pH values at 24 h were 5.84 and 5.80, drip losses were 2.35% and 2.69%, cooking losses were 31.41% and 30.94%, Warner-Bratzler shear force values were 3.42 kg and 2.63 kg, P:S ratios were 0.14 and 0.16, and (n-6/n-3) ratios were 3.70 and 4.66, respectively. The results of the present study show that meat of Turkish Merino × Awassi (F1) lambs was more tender but less healthy than that of Awassi lambs, although the differences were probably not important enough to be significant at the market level.

Özet

This study aimed to determine the meat quality characteristics of 2-way crossbred lambs that were obtained by mating Turkish Merino (Karacabey Merino) as a sire line with Awassi ewes, as compared to those of purebred Awassi lambs. In all, 8 male and 8 female single born lambs from each genotype (forming 4 groups and 32 lambs) were investigated. In Awassi purebred and Turkish Merino × Awassi (F1) crossbred lambs mean pH values at 24 h were 5.84 and 5.80, drip losses were 2.35% and 2.69%, cooking losses were 31.41% and 30.94%, Warner-Bratzler shear force values were 3.42 kg and 2.63 kg, P:S ratios were 0.14 and 0.16, and (n-6/n-3) ratios were 3.70 and 4.66, respectively. The results of the present study show that meat of Turkish Merino × Awassi (F1) lambs was more tender but less healthy than that of Awassi lambs, although the differences were probably not important enough to be significant at the market level.

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Cite This Article

ÇELİK, R., YILMAZ, A. (2010). Certain meat quality characteristics of Awassi and Turkish Merino × Awassi (F1) lambs. Turkish Journal of Veterinary and Animal Sciences, Cilt: 34 - Sayı: 4, 349–357. https://ajindex.com/articles/121874

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