Effect of Different Slaughter Weights on some Carcass Characteristics and Sensory Evaluation of Meat in Karadi Male Lambs | ||||
| Journal of Animal and Poultry Production | ||||
| Article 1, Volume 12, Issue 4, April 2021, Page 145-150 PDF (764.66 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jappmu.2021.169539 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Zhala Shabandar Qadir  1; Ayad B. Mahmmood2; Sarwar M. Sadq 2
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| 1Department of Food Science and Quality Control, Technical Institute of Bakrajo, Sulaimani Polytechnic University, Kurdistan Region, Iraq | ||||
| 2Department of Animal Science, College of Agricultural Engineering Sciences, University of Sulaimani, Kurdistan Region, Iraq | ||||
| Abstract | ||||
| This study was carried out to evaluation the effect of slaughter weights on carcass characteristics and meat sensory evaluation of Karadi male lambs. A total 20 male Karadi lambs, with an average initial body live weight of 23.27 ± 0.28 kg and 3 to 4 months old were used in this experiment. Lambs were randomly allocated to 4 groups (5 lambs for each group). The experimental diet was consisting of concentrate feed 75% and 25% of wheat straw and prepared based on Cornell net carbohydrate and protein system software for growing lambs. Lambs were slaughtered according to Islamic way when each lamb has reached its target slaughter weights of 28, 33, 38 and 43 kg for treatments (T1, T2, T3 and T4), respectively, following fasting for 12 h, with free access to water. The slaughter weight (SW), empty body, hot and cold carcass weights were all significantly different (p≤0.05) among all treatments. The foreshank was significantly (p≤0.05) difference between T1 and T3, while T2 and T4 were not significant. The physical dissection of shoulder for (fat and bone) and foreshank for (meat, fat and bone) were significantly differences (p≤0.05) among treatments. The percentage of meat in neck were significantly differences (p≤0.05) among treatments. Fat thickness and sensory evaluation for (tenderness and juiciness) were significant differences (p≤0.05) among treatments. It was concluded that the Karadi male lambs slaughtered at weights between 38-43 kg improved carcass characteristics, physical dissection, carcass cuts and some sensory evaluation of their meat. | ||||
| Keywords | ||||
| Carcass characteristics; Karadi lambs; sensory evaluation; slaughter weight | ||||
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