Scopus
YÖKSİS Eşleşti
Fattening performance and carcass characteristics of akkaraman lambs in different housing systems
Indian Journal of Animal Research · Ağustos 2015
YÖKSİS Kayıtları
Fattening performance and carcass characteristics of Akkaraman lambs in different housing systems
Indian Journal of Animal Research · 2015 SCI-Expanded
PROFESÖR İBRAHİM AYTEKİN →
Fattening performance and carcass characteristics of Akkaraman lambs in different housing systems
Indian Journal of Animal Research · 2015 SCI-Expanded
PROFESÖR SAİM BOZTEPE →
Fattening performance and carcass characteristics of Akkaraman lambs in different housing systems
Indian Journal of animal research · 2015 SCI-Expanded
PROFESÖR ALİ KARABACAK →
Makale Bilgileri
DergiIndian Journal of Animal Research
Yayın TarihiAğustos 2015
Cilt / Sayfa49 · 515-522
Scopus ID2-s2.0-84939422483
Özet
This study was carried out to determine the fattening performance, body measurements, and slaughter and carcass characteristics of Akkaraman lambs fattened under indoor and outdoor housing systems. Fourteen Akkaraman lambs were used for the current study. Lambs were less than 3 months of age having about 20 kg live weight, and fed concentrated feed ad libitum together with 150 g of dehydrated alfalfa per day for 8 weeks. The daily live weight gain of Akkaraman sheep in the indoor housing system was 313 g while this value was 277 g a day in the outdoor housing system (P<0.05). Also, the average total feed intakes (kg) and the feed conversion ratios of Akkaraman lambs in indoor and outdoor shelters were found to be 148.81 kg and 146.95 kg, and 4.10 and 4.49 (P>0.05), respectively. The differences between the housing systems in terms of total chest depth increase, chest depth and total body length increase were statistically significant (P<0.05). Moreover, the differences in dressing percentage (P<0.01), heart+lungs+liver weight (P<0.05), fore-ribs weight and proportion (P<0.05) from slaughter and carcass characteristics were statistically significant. Also, the pH, hardness and color values as L*, a*, b*, H* and C* at 24 h after slaughter were determined.
Yazarlar (3)
1
A. Karabacak
2
Ibrahim Aytekin
3
S. Boztepe
Anahtar Kelimeler
Akkaraman
Fattening performance
Hardness
Meat color
pH
Shelter
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
3
Atıf
3
Yazar
6
Anahtar Kelime