AI Summary & Key Takeaways
AI InsightThe rational portions of the tissues were found as 54.41 % +0.86, 51.44°/0± 1.130 and 53.60 °/0 ± 0.828 for muscles, 19.01 % ±0.561, 20.00 ± 0.302 and 20.04 %±0.507 for bone , 16.84 % +0.770, 20.00 % ± 0.841 and 18.14 % ± 1.388 for total fat. r Same values for the part between 6-12 th ribs cutlet were 43.75 % ± 0.034, 43.55% ± 0.033 and 43.48% ± 0.067 for muscles ; 25.00 % ±1.659, 24.19%±1.121 and 23.19+0.885 for bone and , 18.75% ± 1.143, 19.35%±2.845 and 25.63 %±1.345 for total fat
📌 3 Key Takeaways
Abstract
The aim of the study is to find out and to compare some slaughtering and carcass characteristics of Akkaraman , Awassi x Akkaraman Ft , Chios x Akkaraman F ı male lambs which were fattened from weaning at 2.5 months of age Each group containing 8 lambs were fed ad-libidum with concentrate and daily 100 g alfa alfa hay for 70 days. Five of them were randomly chosen and slaughtered in order to analyse slaughtering and carcass ct.aracteristics following the fattening period. The slaughter weights; 36.61±0.542, 40.33±0.454 and 40.67+1.723 kg , omental fat weights; 0.12±0.033, 0.18± 0.034, and 0.21±0.030 kg , hot dressing percentage ; 48.70 %± 0.641, 49.95 %± 0.587 and 48.54 % ±1.046, cold dressing percentage; 47.06 11/0± 0.667, 48.52 % ±0.980 and 47.47 %± 1.018 respectively in the group of Akkaraman, Awassi x Akkaraman F ı and Chios x Akkaraman F1 breeds. The rational portions of the valuable parts in the left- half of carcass were found as follows: Fore-leg 20.54 % ± 0.415, 20.13%±0.562 and 19.98%±0.428; hind-leg 34.60% +0.315, 35.35/o± 0.323 and 35.06 % ± 0.845 back-loin , 19.34 % ± 0.623, 18.72 %± 0.915 and 18.38% 0.711 respectively and according to giyen breed order. The rational portions of the tissues were found as 54.41 % +0.86, 51.44°/0± 1.130 and 53.60 °/0 ± 0.828 for muscles, 19.01 % ±0.561, 20.00 ± 0.302 and 20.04 %±0.507 for bone , 16.84 % +0.770, 20.00 % ± 0.841 and 18.14 % ± 1.388 for total fat. r Same values for the part between 6-12 th ribs cutlet were 43.75 % ± 0.034, 43.55% ± 0.033 and 43.48% ± 0.067 for muscles ; 25.00 % ±1.659, 24.19%±1.121 and 23.19+0.885 for bone and , 18.75% ± 1.143, 19.35%±2.845 and 25.63 %±1.345 for total fat
Özet
Bu Çal ışmada , 2.5 ayl ı k yaşta sütten kesimde besiye al ı nan Akkaraman, İ vesi x Akkaraman F ı , Sak ı z x Akkaraman Fı erkek kuzular ı n ı n kesim ve karkas belirlenip kar şı laşt ı nlmalan amaçlanm ışt ı r. Bu amaçla, kuzular her grupta 8'er ba ş olmak üzere 70 gün süreyle ad-libitum yo ğ un yem ve 100gr/gün /ba ş kuru yonca otu verilmek suretiyle besiye al ı nmış lard ı r. Besi sonunda her bir gruptan tesadüfi olarak seçilen 5 ba ş kuzu kesim ve karkas özellikleri belirlenmek üzere kesilmi şlerdir. Akkaraman , İ vesi x Akkaraman F ı ve Sak ı z x Akkaraman Ft gruplar ı nda s ı ras ı yla ; kesimlı ane ağı rl ığı 36.61±0.542, 40.33±0.454 ve 40.67±1.723 kg ; iç ya ğ ağı rl ığı 0.12±0.033, 0.18±0.034 ve 0.21±0.030 kg s ı cak karkas rand ı man ı % 48.70±0.641, % 49.95±0.587,% 48.54+ 1.046; so ğ uk karkas rand ı man ı % 47.06±0.667, % 48.52±0.980, % 47.47±1.018 olarak saptanm ışt ı r. Değerli karkas parçalar ı n ı n sol yar ı m karkastaki oransal paylar ı ayn ı s ı rayla kol % 20.54±0.415, °/0 20.13±0.562, °/0 19.98 ±0.428; but °/0 34.60+ 0.315, % 35.35±0.323, % 35.06±0.845; s ı rt-bel % 19.34±0.623, % 18.72±0.915, % 18.38±0.711 olarak belirlenmi ştir. Sol yar ı m karkasta dokular ı n oransal paylar ı , ayn ı s ı rayla, kas % 54.41±0.566, % 51.44±1.130, % 53.60±0.828; kemik % 19.01±0.561, % 20.00±0.302, % 20.04±0.507; toplam ya ğ % 16.84±0.770, % 20.00± 0.841 % 18.14± 1.388'dir. 6-12 kaburgalar pirzola bölgesinde dokular ı n oransal paylar ı ise s ı ras ı yla , kas % 43,75± 0.034, % 43.35±0.033, % 43.78±0,067, kemik 1/0 25.00± 1.659, % 24.19+1.121, % 23.19±0.885, toplam ya ğ % 18.75±1.143, % 19.35±2.845, % 25.63±1.345 olarak saptanm ışt ı r.