Slaughter and carcass quality characteristics of Chios × Tahirovacrossbred lambs under intensive, traditional and organic productionsystems

Abstract

The aim was to investigate the slaughter and carcass quality characteristics and carcass measurements of Chios × Tahirova crossbred lambs raised under intensive, traditional and organic production systems in Afyon. Intensive lambs were weaned at 71 d of age and then finished with commercial concentrates in the sheepfold until slaughter. Traditional lambs were kept with their mothers at sheepfold until 108 days old, and then they were brought out to pasture with their mothers in the daytime. Organic lambs were kept in sheepfold with their mothers until 106 days of age and then they were grazed in organic pasture with their mother until slaughter. Mixture of organically produced straw, barley and sunflower meal was supplied to organic lambs at nights. Lambs reached to 30 kg live weight were slaughtered. Mean finishing duration was 72 d, 79 d and 92 d in traditional, intensive and organic lambs, respectively (P<0.05). Lambs of three production systems had similar carcass weight, percentages of dressing and carcass joints. Lean ratio of the long leg in traditional system was higher than the other production systems (P<0.05). Organic lambs had lower percentages of omental and mesenterial fat and subcutaneous fat in long leg compared with intensive lambs (P<0.05). As a conclusion, traditional production system has better results when compared to organic and intensive production systems in terms of carcass quality parameters. Organic lambs had lower percentages of subcutaneous fat and omental and mesenteric fat than lambs of intensive system

Keywords

• Carcass quality
• fatness
• lamb production
• production system

Entansif, geleneksel ve organik üretim sistemlerinde yetiştirilen Sakız × Tahirova melezi kuzularınkesim ve karkas kalitesi özellikleri

Abstract

Çalışmada, Afyon ilindeki özel bir işletmede entansif, geleneksel ve organik üretim sistemlerinde yetiştirilen Sakız × Tahirova melezi kuzuların kesim ve karkas kalitesi özelliklerinin ve çeşitli karkas ölçülerinin belirlenmesi amaçlanmıştır. Entansif kuzular 71 günlük yaşta sütten kesilmişler ve kesime kadar ağıl içerisinde besiye alınmışlardır. Geleneksel yetiştirilen kuzular 108 günlük yaşa kadar ağıl içerisinde anaları ile birlikte tutulmuşlar, 108 günlük yaştan sonra ise anaları ile meraya çıkarılmışlardır. 106 günlük yaşa kadar anaları ile beraber ağıl içerisinde barındırılan organik kuzular, bu yaştan sonra gündüzleri anaları ile birlikte organik meraya çıkarılmışlardır. Organik kuzulara ayrıca akşamları organik olarak üretilmiş kuru ot, arpa ve ayçiçeği küspesinden oluşan yem karması verilmiştir. 30 kg canlı ağırlığa ulaşan kuzular kesime sevk edilmişlerdir. Çalışmada geleneksel, entansif ve organik kuzuların ortalama besi süreleri sırasıyla 72, 79 ve 92 gün olarak tespit edilmiştir (P<0.05). Farklı üretim sistemlerinde yer alan kuzuların karkas ağırlığı, karkas randımanı ve karkas parçalarının oranları bakımından benzer ortalama değerlere sahip oldukları belirlenmiştir. Uzun buttaki et oranı bakımından geleneksel üretim sisteminde yetiştirilen kuzuların diğer üretim sistemlerine kıyasla daha yüksek ortalamaya sahip olduğu tespit edilmiştir (P<0.05). Entansif kuzular ile kıyaslandığında organik kuzuların omental ve mezenterik yağ ve uzun butta derialtı yağ oranı bakımından daha düşük ortalamalara sahip oldukları belirlenmiştir (P<0.05). Sonuç olarak, karkas kalitesi parametreleri bakımından entansif ve organik üretim sistemleri ile kıyaslandığında geleneksel üretim sisteminin daha iyi sonuçlar verdiği görülmüştür

Keywords

• Karkas kalitesi
• kuzu üretimi
• üretim sistemi
• yağlılık

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