FATTENING AND SLAUGHTER QUALITIES OF THE LAMBS BY KARNOBAT LOCAL BREED AND CROSES WITH KARNOBAT FINE WOOL BREED

M. Iliev, P. Slavova, S. Laleva, Z. Krastanov

Abstract: The purpose of this study was to analyze the fattening and slaughtering of lambs qualities of Karnobat local breed and crosses with Karnobat fine wool breed for the production of quality lamb.The study was conducted with animals from the herd of the Institute of Agriculture – Karnobat. For this purpose after weaning lambs were formed two groups: control-with lambs from Karnobat local breed and experimental-crossbred lambs (sheep offspring of Karnobat fine wool breed mated with rams Karnobat local breed). Each group consisted of 10 animals, leveled by the method of analogues in type of birth (loners) sex (male) age and live weight. It was established the growth rate of animals in an experiment from birth to 10 and 30 days of age. According play experience, both groups were fed with the same mixture containing 16.9% crude protein. Was recorded live weight of lambs from beginning to end experience, which lasted 66 days, until the average weight of 30 kg. After 24-hour fasting diet were slaughtered four animals from both groups and was carried mortem analysis methodology Zahariev and Pinchas (1979) and Marinova et al. (2002). The results obtained were processed using the methods of variation statistics.
Karnobat local and crosses with Karnobat fine wool breed. The fat content in the body – mesenterium, veil, thymus gland and kidney fat were greater weight in lambs Karnobat local breed. The same is found in different parts of the body – the meat of the neck, the front leg, lumbar, abdomen and ham. The results indicates a trend content of less fat in the carcasses of lambs crossbred sheep from Karnobat fine wool breed with rams from Karnobat local breed.

Keywords: carcass; fat; lamb; meat; qualities

Date published: 2017-12-20