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Meat Yield of Lambs of Serbian “Improved Pirot Sheeps” Depending on Slaughter Results

Received: 22 July 2018     Accepted: 2 August 2018     Published: 30 October 2019
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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).

Published in American Journal of Plant Biology (Volume 4, Issue 4)
DOI 10.11648/j.ajpb.20190404.16
Page(s) 91-95
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Pre-Slaughter Body Weight, Slaughter Weight, Dressing Percentage, Lamb, Meat

References
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[2] Petrovic, P. M., Petrovic, C. V., Ruzic Muslic, D., Maksimovic, N., Cekic, B., Ilic, Z. Z and Kurcubic, V (2017). Strategy for Sustainable Development and Utilization of Sheep and Goat Resources in Serbia. ICSAFS Conference Proceedings 2nd International Conference on Sustainable Agriculture and Food Security: A Comprehensive Approach Volume 2017.
[3] Lazarević, D., Dajić, Z., Vučković S and Terzić, D (2010). Production of livestock food on natural and sown grasslands. Biotechnology in Animal Husbandry 26: 219-234.
[4] Vučković, S., Simić, A., Ćupina, B., Krstić and Duronić, G (2010). Effect of mineral fertilization on yield of Agrostidetum vulgaris – type meadows in mountainous grasslands in Serbia. Biotechnology in Animal Husbandry 26: 389-394.
[5] Simić, A., Vasiljević, S., Vučković, S., Tomić, Z., Bjelić, Z and Mandić, V (2011). Herbage yield andbotanical composition of grass-legume mixture at different time of establishment. 3rd International congress “New Perspectives and Challenges of Sustainable Livestock Production”, 5-7th October 2011, Belgrade.
[6] Stevanovic,. N. O., Stojiljkovic, M., Trailovic, R., Ivanov, S and Nedic, N. D (2016). Primary phenotypical characterization of the Pirot sheep from Stara Planina, Republic of Serbia: can we save the forgotten zackel? Animal Genetic Resources 59: 63–72.
[7] Mitic, N (1984). Sheep farming. Belgrade, Serbia, Institute for Textbooks and Teaching Aids (on Serbian).
[8] Petrović, P. M., Petrović, C. V., Ilić, Z., Ružić Muslić, D., Petrović, M. M., Stojković, J and Maksimović, N (2014). Relationship between birth weight and body growth characteristics of lambs. Biotechnology in Animal Husbandry 30 (2): 193-201.
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[10] Žujović, M., Josipović, S., Tomić, Z., Stanišić, N and Nešić, Z (2008). Meat yield of kids of Serbian white breed depending on the body mass prior to slaughtering. Biotechnology in Animal Husbandry 24 (5-6): 61-69.
[11] Díaz, M. T., Velasco, S., Caneque, V and Lauzurica, S (2002). Ruiz de Huidobro. F. Perez. C. Gonzalez. J.. and Manzanares. C.: Use of concentrate or pasture for fattening lambs and its effect on carcass and meat quality. Small Rum. Res., 43: 257–268.
[12] Cañeque, V., Velasco, S., Diaz, M. T., Huidobro, F. R., Perez. Cand Lauzurica. S (2003). Use of whole barley with a protein supplementto fatten lambs under different management systems and its effecton meat and carcass quality. Anim. Res.. 52: 271–285. 2003.
[13] Karim, S. A., Porwal, K., Kumar S and Singh, V. K (2007). Carcass traitsof Kheri lambs maintained on different system of feeding management. Meat Science76: 395–401.
[14] Ekiz, B., Yilmaz, A., Ozcan, M and Kocak, O (2012). Effect of production system on carcass measurement and meat quality of Kivircik lambs. Meat Science 90: 465–471.
[15] Peña, F., Cano, T., Domenech, V., Alcalde, M., Martos, J., García-Martinez, A., Herrera M and Rodero E (2005). Influence of sex. slaughter weight and carcass weight on “non-carcass” and carcass quality in segureñ lambs. Small Rum. Res., 60: 247–254.
[16] Yalcintan, H., Ekiz,. B., Kocak, O., Dogan, N., Akin, D. P and Yilmaz, A (2017). Carcass and meat quality characteristics of lambs reared in different seasons. Archives Animal Brreding. 60: 225–233.
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  • APA Style

    Jasmina Stojiljkovic, Zoran Stojiljkovic. (2019). Meat Yield of Lambs of Serbian “Improved Pirot Sheeps” Depending on Slaughter Results. American Journal of Plant Biology, 4(4), 91-95. https://doi.org/10.11648/j.ajpb.20190404.16

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    ACS Style

    Jasmina Stojiljkovic; Zoran Stojiljkovic. Meat Yield of Lambs of Serbian “Improved Pirot Sheeps” Depending on Slaughter Results. Am. J. Plant Biol. 2019, 4(4), 91-95. doi: 10.11648/j.ajpb.20190404.16

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    AMA Style

    Jasmina Stojiljkovic, Zoran Stojiljkovic. Meat Yield of Lambs of Serbian “Improved Pirot Sheeps” Depending on Slaughter Results. Am J Plant Biol. 2019;4(4):91-95. doi: 10.11648/j.ajpb.20190404.16

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  • @article{10.11648/j.ajpb.20190404.16,
      author = {Jasmina Stojiljkovic and Zoran Stojiljkovic},
      title = {Meat Yield of Lambs of Serbian “Improved Pirot Sheeps” Depending on Slaughter Results},
      journal = {American Journal of Plant Biology},
      volume = {4},
      number = {4},
      pages = {91-95},
      doi = {10.11648/j.ajpb.20190404.16},
      url = {https://doi.org/10.11648/j.ajpb.20190404.16},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajpb.20190404.16},
      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).},
     year = {2019}
    }
    

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  • TY  - JOUR
    T1  - Meat Yield of Lambs of Serbian “Improved Pirot Sheeps” Depending on Slaughter Results
    AU  - Jasmina Stojiljkovic
    AU  - Zoran Stojiljkovic
    Y1  - 2019/10/30
    PY  - 2019
    N1  - https://doi.org/10.11648/j.ajpb.20190404.16
    DO  - 10.11648/j.ajpb.20190404.16
    T2  - American Journal of Plant Biology
    JF  - American Journal of Plant Biology
    JO  - American Journal of Plant Biology
    SP  - 91
    EP  - 95
    PB  - Science Publishing Group
    SN  - 2578-8337
    UR  - https://doi.org/10.11648/j.ajpb.20190404.16
    AB  - 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).
    VL  - 4
    IS  - 4
    ER  - 

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Author Information
  • Department of Food Technology, College of Applied Studies, Academy of Vocational Studies, Vranje, Republic of Serbia

  • Meat Science, Faculty of Agricultural Sciences and Food, University “St Cyril and Methodius”, Skopje, Macedonia

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