Abstract
Lambs of “improved Pirot sheep”, divided into three groups (6 male and 6 female in each group). The first group of lambs was fattened for 60 days, the second 120 and the third 180 days. At the end of the fattening, the lamb is slaughtered by the usual technique. Objective of this research was measurement of body mass prior to slaughtering, slaughter weight and to determine the meat yield (dressing percentage) depending on the length of the fattening and gender of the lamb. With increasing of fattening weights and fattening time, the yield of meat decreases, because the weight of the offal increases. Between all three groups for male and female lambs in a body mass before slaughtering, in a mass of a warm carcass with head and offal, in a body mass of a cold carcass with head and offal, in a body mass of a cold carcass without a head and offal there is a significant difference on the level (Р<0,001). In a dressing percentage of a warm carcass with head and offal, a dressing percentage of a cold carcass with head and offal, as well as a dressing percentage of a cold carcass without head and offal, for male and female lambs, there are a significant difference between the first and the second and the first and the third group levels (P<0.001). The results of examination the slaughtering characteristics show that female lambs of the first group achieved significant (P<0.05) higher yield of meat, compared to male lambs. Differences in other examined properties are not statistically significant. In the second group, the male lambs achieved higher body mass before slauthering and slaughter mass of female lambs (P<0.05), but no significant differences were found in the yield of meat. In the third group, male lambs achieved higher body mass before slauthering and slaughter mass, but female achieved higher yield of meat (P<0.05).
Highlights
The global growing tendency of lamb and mutton meat production has been evidenced, [1]
On the end of experiment at 90 days of lambs age, we have found the following values of the body weight of lambs: 26.35 kg in the first group, when the second 30.49 kg and 28.93 kg in the third group
Between all three groups of male and female lambs in a body mass before slaughtering, in a mass of a warm carcass with head and offal, in a body mass of a cold carcass with head and offal, in a body mass of a cold carcass without a head and offal there is a significant difference on the level (Р
Summary
The global growing tendency of lamb and mutton meat production has been evidenced, [1]. For sustainable sheep and goat production, it is necessary to know a number of biological, technological, organizational and market factors, [2]. The new Strategy for Agriculture and Rural Development in Serbia from 2014 to 2024 defines goals and priorities for further development of agriculture, [1]. Grasslands in Serbia represent natural resource and great production potential in development and improvement of livestock production, especially in hilly-mountainous regions which have not been exploited to the full extent so far [3,4,5]. The environmental conditions and poor pastures were the main factors that influenced the formation of Pirot sheep, [6]. The Pirot sheep was highly appreciated for its good milk and wool quality. The wool yield was very low – 1.4
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