MEAT-YIELD QUALITIES OF GROWN-UP SHEEP FROM THE FINE-FLEECED POPULATION RAISED IN BULGARIA FOR NON-BREEDING PURPOSES

Todor I. Tsonev

Abstract: As a result of the research works it was found that the meat content in the carcass of grown-up sheep is 60.05% of the total carcass weight with average ranging rates and high variability. The variability of bone and suet content indicators were relatively high (C=24.930 and C=28.007% respectively). The prevailing colour in the meat of grown-up sheep was white (73.34 %). The water retention ability of meat was better developed with grown-up animals. The variability of all indicators of the physical and chemical composition of meat, with the exception of fats, were very low and ranged in the limits from 3.031% to 10.719% with fats variability coefficient being rather high (C=31.436%).

Keywords: dry substance; grown-up sheep; protein; ranging; variability; water content; water retention ability

Date published: 2023-02-28