EFFECTS OF STAGE OF MATURITY AND GENOTYPE ON GROWTH, BLOOD CHEMICAL CONSTITUENTS AND CARCASS CHARACTERISTICS OF BARKI, AWASSI AND % AWASSI . 1fz BARKI MALE LAMBS | ||||
| Journal of Animal and Poultry Production | ||||
| Article 8, Volume 27, Issue 7, July 2002, Page 4507-4524 PDF (1.66 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jappmu.2002.255881 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| G. M. Maharem,; Eman I. Abd EI-Gawad; Faten F. Abou Ammo | ||||
| Animal Production Research Institute, Dokki, Giza, Egypt | ||||
| Abstract | ||||
| Thirty six Barki, Awassi and '12 Awassi.'12 Barki male lambs weaned at 12 weeks of age and fattened to the u" month of their age were used in the present study. Daily gains and total gains were recorded and blood serum constituents were determined. Nine animals from each genotype were slaughtered at three stages of maturity i.e. 50. 65 and 85%. Slaughter weight, dressing percentage, the 9·1 O.llth rib cuts physical and chemical analysis were determined. The results revealed that : (1) Awassi breed was favour than Barki and '12 Awassi.'12 Barki in final body weight and daily gain. (2) The lowest fattening period was 84 days for Barki to reach 50% of maturity whereas it was 308 days for Awassi to reach 85% of maturity. (3) Serum blood Hb, PCV, glucose, total lipids, total protein, globulin, AL T and AST values decreased when age of animal increase whereas albumin and AJG ratio were low in the first stage of life. A positive correlation between average daily gain and blood parameter was found. (4) Awassi carcass weight was higher than the two other genotypes. Significant differences between genotypes at the three stages of maturity were found, there were no significant differences in dreSSing percentages between genotypes. (5) Lean percentage decreased with the increase in mature weight in the three genotypes. Barki had a higher percentage of lean at 65 and 85% mature weight than Awassi and '12 Awassi.'12 Barki. (6) The fat content differed in the three genotypes. Subcutaneous fat increased with the increase in mature weight, Barki had the lowest at 50% mature weight. Total fat followed the same trend and increased with the increase in maturity. (7) Chemical analysis of meat showed that protein and ash percentages decreased and fat content increased with the increase in maturity. | ||||
| Keywords | ||||
| Maturity; genotype; growth; blood chemical constituents. barki; awassi. male lambs | ||||
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