EFFECT OF DIFFERENT CONCENTRATE LEVELS IN DIETS OF OSSIMI LAMBS II- PHYSICAL AND CHEMICAL CHARACTERS OF THE CARCASS | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 7, Volume 6, Issue 11.12, January 1979, Page 73-90 PDF (4.99 MB) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.1979.193113 | ||||
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| Authors | ||||
| F.F. EL-HOMMOSI; G.A. ABD-EL-HAFIZ | ||||
| Dept. of Anim. Production, Faculty of Agric., Assiut University | ||||
| Abstract | ||||
| Twenty four growing Ossimi ram Lambs aging one year were used in the present study Lambs were distributed randomly into three equal groups A, B and C. The initial body weight was 31.8, 31.4 and 31.4 Kg for group A, B and C, respectively. Group A was fed concentrate mix ture ad. lib., while other two groups B and C received only 60% and 40% of the concentrate mixture ad.lib-level. In addition, all groups were fed wheat straw ad libitum. The following results were obtained. 1- Pre-slaughter weight, empty live weight and carcass weight of animals given ad.lib- ra tion was significantly higher than those given either 60% or 40% of the ad.lib: le vel. 2- Weights of head, hide, feet and alimentary tract increased with increasing concentrate level in the ration. 3- Group A (ad.lib.) had the higher dressing percentage (59.38) compared with 54.35 and 48.01 groups B and C, respectively. - By increasing concentrate level in the ra tion, weights of lean, fat, bone and fat tail significantly increased. 5- There was a highly significant increase in dry matter and ether extract percentages of meat occurred by increasing concentrate level, vice-versa, protein percentage dec reased significantly by increasing energy level. 6- Shoulder meat contained less moisture and more fat than meat of leg and loin joints, while loin meat had higher percentage of protein than leg and shoulder meat. | ||||
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