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EFFECT OF LEVEL ENERGY ON PRODUCING RESULTS OF EARLY WEANED AND FATTENED LAMBS TO THE AGE OF 84 DAYS
Nikola Jordanovski
; Poljoprivrdni fakultet, Skopje, Makedonija
Sažetak
Energy is an important component in the utilization of nutritients in diet. Defficiency of energy causes poor utilization of nutrients and productive results are lower (Holmanov 1965). A higher level of energy in the diet gives better producing results in lambs (Andrews 1969). But, what level of energy is optimal in the diets of early weaned and fattened lambs is not stydied enough in the conditions of our country although the question of energy has been discussed from different aspects at many meetings (Blaxter 1962, Baldwin 1970, Ferrell at al, 1979; Jordanovski 1982). Taking in consideration this knowledge, the aim of this experiment was to investigate weaned and fattened lambs. The experiment was carried out with 192 (96 m + 96 f) weaned lambs (28 days of age) and fatts carried up to the age of 84 days. Lambs were divided into three groups of 32 (16m + 16f) lambs per each group. Three mixtures with the same level of proteins (177 g/kg), have been prepared and a different level of energy (10,45 MJME-I group; 11,29 MJME-ll group and 12,13 MJME/kg-III group). The initial live weight of lambs was 10,34(lll), 10,39 kg (l and ll group). At the end of experiment after 56 days of fattening, the live weight of lll group was 23,41; of ll 23,23 and of I group 22,27 kg. The gain weight is also somewhat higher in lll group (13,08 kg) then in ll (12,83 kg) and l (11,88 kg). Differences are not statistically significant. The level of energy has no effect on the producing results in fattened lambs. Consumption of feed per head, the least is in I group (39,19 kg) and highest in lll (41,47 kg), while in ll group it is 40,30 kg, The grain/feed is most favourable in ll group (3,10 kg), and in lll (3,14 kg) and I group 3,26 kg. The transport shrinkage is least in I group (1,22%) and highest in lll (2,46%) and in ll group 2,11%. Dressing percentage without head and internal organs is highest in lll group - 47,76 and the least in I group 45,34 and in ll group 46,73. Conformation of carcass related to meat: bones: fat-tallow, in I group is 63,53:16,42:20,05%, in ll - 62,81 ;17,15:20,04% and in lll 62,22:17,08:20,70%. The total losses appearing in the termal processing of meat are almost the same in all groups amounting in I group 19,59%, out of which 15,92% are volatile matters and 3,67% obtained jouice; in ll group these are 19,45:15,41:4,04% and in ll group 18,51:14,88:3,63%.
Ključne riječi
Hrčak ID:
164788
URI
Datum izdavanja:
10.7.1993.
Posjeta: 435 *