engleski

Effect of slaughter weight on slaughter characteristics in Croatian Cres lambs

A total of 60 male lambs were, after weaning, raised on island Cres pastures without any supplementary feeding or treatment until slaughtering which was performed in local abattoir, after 12-h fasting. The lambs were slaughtered at 15-18 kg (group 1), 18.3-21 kg (group 2) or 21.1-24 kg (group 3) of liveweight (mean weights of 16.9, 19.4 and 22.4 kg, respectively). Following slaughter, hot carcasses and &#8216; &#8217; non-carcass&#8217; &#8217; components were weighed. After chilling at 4 &#730; C for 24 h, carcasses were again weighed to determine the cold carcass weight. The hot carcass weight increased according to slaughter weight (9.3 kg, 10.4 kg and 11.7 kg respectively), but differences were significant (P< 0.05) only between group 1 and group 3. Although the hot and cold carcass weights increased, the dressing percentage diminished (54.9%, 53.4% and 52.3%, respectively), with differences being significant (P< 0.05) between group 1 and group 3. Proportion of non-carcass components increased significantly (P< 0.05) and was 39.9%, 41.2% and 42.6%, respectively. Higher slaughter weights decreased the percentage of blood, skin, feet, lungs + traquea, heart and kidneys, but significantly (P< 0.05) increased the percentage of intestine, liver and spleen. From these results it is recommended to Cres lambs be slaughtered at 15-21kg liveweight to result in optimal carcass dressing percentage.

slaughter weight; carcass; dressing percentage; Cres lambs

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