Ostalo
Effect of slaughter weight on some meat characteristics of romanov lambs in Croatia
Valentino Držaić mag. ing. agr.
; Zavod za specijalno stočarstvo, Agronomski fakultet Sveučilišta u Zagrebu, Svetošimunska cesta 25, 10000 Zagreb
prof. Boro Mioč
; Zavod za specijalno stočarstvo, Agronomski fakultet Sveučilišta u Zagrebu, Svetošimunska cesta 25, 10000 Zagreb
Ivan Baričević, mag. ing. agr.
; Baričević d.o.o., Haganj 167, 10342 Dubrava, Hrvatska
Sažetak
Romanov breed is extremely grateful for year round market supply with lamb meat due to high fertility and possibility of estrus cycling through the year. The aim of this study was to evaluate the effect of slaughter weight on slaughter characteristics, carcass measurements, value of pH and meat colour. The study included a total of 39 Romanov lambs which are just before slaughter individually weight and divided into two groups: light (average slaughter weight 23.44 kg) and heavy (average slaughter weight 29.06 kg). Heavy lambs had significantly (P<0.01; P<0.05) higher weight of carcass’s, edible offal’s and skin with lower legs then those determined in light lambs. However, it was not found statistically significant effect of slaughter weight on dressing percentage which was almost identical in both groups studied (52.4%). Slaughtering heavy lambs statistically significant heavier and longer (P<0.001), wider (P<0.01) and deeper (P<0.05) carcasses were determined. Significantly lower pH value of MLD and higher a* parameter values of meat colour in both muscle regions were determined in heavy lambs, while the values of L* and b* parameters were not significantly different between studied groups.
Ključne riječi
Romanov lambs; carcasses; dressing percentage; pH value; meat colour
Hrčak ID:
118055
URI
Datum izdavanja:
1.2.2014.
Posjeta: 1.835 *