SLAUGHTER CHARACTERISTICS OF LAMB’S MEAT ACCORDING TO BREEDING SYSTEMS
Tatjana Kalevska, Ljupche Kochoski, Elena Joshevska, Zora Uzunoska, Viktorija Stamatovska
St.”Kliment Ohridski” University. Faculty of Technology and Technical Sciences, Dimitar Vlahov bb. 1400 Veles. Republic of Macedonia
tkalevska@gmail.com
The aim of this research was to determine how breeding systems (organic and conventional) influence the growth intensity and carcass traits of lamb meat. The research was carried out on 120 lambs, of which 60 were reared in a conventional and 60 in an organic system, in a period of 75 days. The lambs from the organic system were bred ac- cording to the regulations on organic farming, while the lambs from the conventional system were bred in a traditional way. The results show differences in birth weight of lambs from organic (3.991–4.189 kg) and conventional breeding systems (4.226 – 4.338 kg). There are no significant differences (p > 0.05) in the body weight prior to slaughter and in the average daily gain between the groups. After the slaughter, measurements of each carcass were done. The differ- ences in the dressing percentage of the lambs between the groups from organic and conventional production are not statistically significant (p > 0.05).
Keywords: lambs; breeding systems; slaughter; quality; carcassesovi
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