USE OF PRODUCTION SYSTEMS FOR HYBRID MEAT LAMBS. FATTENING AND MEAT YIELD QUALITIES OF THE CROSSES

摘要

A scientific economic trial with two lamb groups - 1st group (Tsigai x Romanov) x Suffolk and 2nd group (Tsigai x Romanov) x lle de France was carried out. Fattening capabilities (weight development, growth intensity and forage consumptionper kg gain) and meat yield qualities (dressing percentage, meat:bone ratio in the carcass, slaughtering measurements and hysico-chemical analysis of meat) were studied. At the end of the trial 4 lambs of medium life weight were slaughtered in each of the two groups. Complete slaughtering estimation and physico-chemical analysis of musculus longisimus dorsi meat of the slaughtered lambs were performed at the laboratory complex of the Institute. The thickness of subcutaneous fat was measured with a alliper-gauge in three points of the carcass - at the ventral end of sternum, at the tail base and at the floating rib before the last at 1.5 and 9.0 cm from the central back line. There were no significant differences in average daily gain and forage consumption per kg live weight. The He de France crosses had 1.71% higher dressing percentage (50.53, as against 48.83% for the Suffolk crosses). A lower percentage of visceral fat, 12.27 and a higher percentage of slaughteringmeat, 74.76% in the side were found for the He de France crosses.