Meat productivity of young sheep animals of different origin
Keywords:
sheep of Romanivska breed; Hisar; dressing percentage; slaughter mass; mass of the carcass; morphological composition of the carcass; caloricity of meat; protain; fat.
Abstract
Meat quality and slaughter indices of sheep depend primarily on breed peculiarities and are connected with age, fatness, sex, feeding and keeping conditions. According to the pre-slaughter mass, slaughter mass and mass of paired carcass, crossbred animals exceed their pure-bred counterparts. Experimental work was сonducted at Terra Rich LLC in the Pologivskyi district of Zaporizhia region. Tupping rams (Rom) and Hisar (H) were used on ewes of the Romanivska breed. Two groups of cowslip were formed: a control from purebred animals of the Romanivska breed (Rm × Rm) and experimental crossbreed with Hisar (Rm × H). Control slaughter of young rams was performed in accordance with the method of estimating the slaughtering performance (meet productivity) of sheep at 8 months of age. The morphological composition of the carcasses was determined by the results of the deboned half-carcass after 24-hour cooling to determine the dressing percentage of pulp, bones and fat. The chemical composition was determined in the average meat sample, in the longest muscle of the back (mus. longissimus dorsi) the amount of intramuscular fat was determined with the subsequent caloricity count of the meat. Crossbreed animals had higher indices of productivity than the pure-bred born in the same year of the Romanivska breed. The pre-slaughter live weight of crossbreed animals was greater by 29.2 %; slaughter weight – by39.7 %. Dressing percentage of the crossbreed animals was 47.4 %, and in pure-breds – 43.8 %. The crossbreed animals had absolute preference of varietal cuts: meat of the first сlass – 94.57 %, of the second – 5.43 %, in purebreds – 91.60 and 8.40 %, respectively. The preference for purebred Romanivska sheep on the caloricity of the muscle tissue was 8.7 %. In carcasses of crossbreed young animals, the relative mass of muscle tissue was 78.8 %, bones – 21.2%, versus 73.3% and 26.7 %, respectively, in purebred counterparts. The pulpiness ratio for crossbreed young rams was 3.7 and for purebred young rams was only 2.7. The positive effect of crossbreeding on the meat productivity of young animals has been established. Crossing the ewes of the Romanivska breed with the tupping rams of the Hisar breed can be successfully used in commercial sheep raisings.Downloads
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References
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Hernandez-Cruz, L., Ramírez-Bribiesca, J. E., Guerrero-Legarreta, M. I., Hernández-Mendo, O., Crosby-Galvan, M. M., & Hernández-Calva, L. M. (2009). Effects of crossbreeding on carcass and meat quality of Mexican lambs. Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 61(2), 475–483.
Hopkins, D. L., Walker, P. J., Thompson, J. M., & Pethick, D. W. (2005). Effect of sheep type on meat and eating quality of sheep meat. Australian Journal of Experimental Agriculture, 45(5), 499.
Ibatullin, I. I., & Zhukorsjkyj, O. M. (2017). Metodologhija ta orghanizacija naukovykh doslidzhenj u tvarynnyctvi. [Methodology and organization of scientific research in animal husbandry]. Kyiv, Aghrarna nauka (in Ukrainian).
Lyutskanov, P. I., & Mashner, O. A. (2018). Myasnaya produktivnost’ Tsigayskikh ovets i ikh pomesey s porodoy Bentkhaymer. [The meat productivity of Qigai sheep and their crossbreeding with the Bentheimer breed]. Animal Breeding and Genetics, 55, 96–101.
Mihaylenko, A. K., Chizova, L. N., Chotchaeva, C. B., Gadzhiev, Z. K., & Dolgasheva, M. A. (2018). Meat productivity of sheep reared in different conditions of keeping. The Agrarian Scientific Journal, (12), 39–41.
Okeudo, N. J., & Moss, B. W. (2005). Interrelationships amongst carcass and meat quality characteristics of sheep. Meat Science, 69(1), 1–8.
Okeudo, N. J., & Moss, B. W. (2008). Production performance and meat quality characteristics of sheep comprising four sex-types over a range of slaughter weights produced following commercial practice. Meat Science, 80(2), 522–528.
Pokhyl, V. I., & Mykolaychuk, L. P. (2019). Age-related variability of the woollen coat of Romanivska sheep breed. Theoretical and Applied Veterinary Medicine, 7(3), 172−176.
Ponnampalam, E. N., Butler, K. L., Hopkins, D. L., Kerr, M. G., Dunshea, F. R., & Warner, R. D. (2008). Genotype and age effects on sheep meat production. 5. Lean meat and fat content in the carcasses of Australian sheep genotypes at 20-, 30- and 40-kg carcass weights. Australian Journal of Experimental Agriculture, 48(7), 893.
Sen, A. R., Santra, A., & Karim, S. A. (2004). Carcass yield, composition and meat quality attributes of sheep and goat under semiarid conditions. Meat Science, 66(4), 757–763.
Skorykh, L. N. (2011). Meat productivity and internal characteristics of young sheep of different genotypes. Russian Agricultural Sciences, 37(5), 407–408.
Stolc, L., Ptacek, M., Stadnik, L., & Lux, M. (2011). Effect of selected factors on basic reproduction, growth and carcass traits and meat production in Texel sheep. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 59(5), 247–252.
Turkyilmaz, D., & Esenbuga, N. (2019). Increasing the productivity of Morkaraman sheep through crossbreeding with prolific Romanov sheep under semi-intensive production systems. South African Journal of Animal Science, 49(1), 185.
Yalcin, S., Nizamlioglu, M., & Gurbuz, U. (2004). Microbiological conditions of sheep carcasses during the slaughtering process. Journal of Food Safety, 24(2), 87–93.
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Published
2020-02-02
How to Cite
Pokhyl, V. I., & Mykolajchuk, L. P. (2020). Meat productivity of young sheep animals of different origin. Theoretical and Applied Veterinary Medicine, 8(1), 26-30. https://doi.org/10.32819/2020.81005
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Articles
