Meat Yield of Lambs of Serbian “Improved Pirot Sheeps” Depending on Slaughter Results

Jasmina Stojiljkovic; Zoran Stojiljkovic

doi:doi:10.11648/j.ajpb.20190404.16

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Meat Yield of Lambs of Serbian “Improved Pirot Sheeps” Depending on Slaughter Results

Jasmina Stojiljkovic, Zoran Stojiljkovic

Published in American Journal of Plant Biology (Volume 4, Issue 4)

Received: 22 July 2018 Accepted: 2 August 2018 Published: 30 October 2019

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Abstract

Lambs of “improved Pirot sheep”, divided into three groups (6 male and 6 female in each group). The first group of lambs was fattened for 60 days, the second 120 and the third 180 days. At the end of the fattening, the lamb is slaughtered by the usual technique. Objective of this research was measurement of body mass prior to slaughtering, slaughter weight and to determine the meat yield (dressing percentage) depending on the length of the fattening and gender of the lamb. With increasing of fattening weights and fattening time, the yield of meat decreases, because the weight of the offal increases. Between all three groups for male and female lambs in a body mass before slaughtering, in a mass of a warm carcass with head and offal, in a body mass of a cold carcass with head and offal, in a body mass of a cold carcass without a head and offal there is a significant difference on the level (Р<0,001). In a dressing percentage of a warm carcass with head and offal, a dressing percentage of a cold carcass with head and offal, as well as a dressing percentage of a cold carcass without head and offal, for male and female lambs, there are a significant difference between the first and the second and the first and the third group levels (P<0.001). The results of examination the slaughtering characteristics show that female lambs of the first group achieved significant (P<0.05) higher yield of meat, compared to male lambs. Differences in other examined properties are not statistically significant. In the second group, the male lambs achieved higher body mass before slauthering and slaughter mass of female lambs (P<0.05), but no significant differences were found in the yield of meat. In the third group, male lambs achieved higher body mass before slauthering and slaughter mass, but female achieved higher yield of meat (P<0.05).

Published in	American Journal of Plant Biology (Volume 4, Issue 4)
DOI	10.11648/j.ajpb.20190404.16
Page(s)	91-95
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Pre-Slaughter Body Weight, Slaughter Weight, Dressing Percentage, Lamb, Meat

References

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[2]	Petrovic, P. M., Petrovic, C. V., Ruzic Muslic, D., Maksimovic, N., Cekic, B., Ilic, Z. Z and Kurcubic, V (2017). Strategy for Sustainable Development and Utilization of Sheep and Goat Resources in Serbia. ICSAFS Conference Proceedings 2nd International Conference on Sustainable Agriculture and Food Security: A Comprehensive Approach Volume 2017.
[3]	Lazarević, D., Dajić, Z., Vučković S and Terzić, D (2010). Production of livestock food on natural and sown grasslands. Biotechnology in Animal Husbandry 26: 219-234.
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[5]	Simić, A., Vasiljević, S., Vučković, S., Tomić, Z., Bjelić, Z and Mandić, V (2011). Herbage yield andbotanical composition of grass-legume mixture at different time of establishment. 3rd International congress “New Perspectives and Challenges of Sustainable Livestock Production”, 5-7th October 2011, Belgrade.
[6]	Stevanovic,. N. O., Stojiljkovic, M., Trailovic, R., Ivanov, S and Nedic, N. D (2016). Primary phenotypical characterization of the Pirot sheep from Stara Planina, Republic of Serbia: can we save the forgotten zackel? Animal Genetic Resources 59: 63–72.
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[12]	Cañeque, V., Velasco, S., Diaz, M. T., Huidobro, F. R., Perez. Cand Lauzurica. S (2003). Use of whole barley with a protein supplementto fatten lambs under different management systems and its effecton meat and carcass quality. Anim. Res.. 52: 271–285. 2003.
[13]	Karim, S. A., Porwal, K., Kumar S and Singh, V. K (2007). Carcass traitsof Kheri lambs maintained on different system of feeding management. Meat Science76: 395–401.
[14]	Ekiz, B., Yilmaz, A., Ozcan, M and Kocak, O (2012). Effect of production system on carcass measurement and meat quality of Kivircik lambs. Meat Science 90: 465–471.
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APA Style

Jasmina Stojiljkovic, Zoran Stojiljkovic. (2019). Meat Yield of Lambs of Serbian “Improved Pirot Sheeps” Depending on Slaughter Results. American Journal of Plant Biology, 4(4), 91-95. https://doi.org/10.11648/j.ajpb.20190404.16

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ACS Style

Jasmina Stojiljkovic; Zoran Stojiljkovic. Meat Yield of Lambs of Serbian “Improved Pirot Sheeps” Depending on Slaughter Results. Am. J. Plant Biol. 2019, 4(4), 91-95. doi: 10.11648/j.ajpb.20190404.16

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AMA Style

Jasmina Stojiljkovic, Zoran Stojiljkovic. Meat Yield of Lambs of Serbian “Improved Pirot Sheeps” Depending on Slaughter Results. Am J Plant Biol. 2019;4(4):91-95. doi: 10.11648/j.ajpb.20190404.16

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@article{10.11648/j.ajpb.20190404.16,
  author = {Jasmina Stojiljkovic and Zoran Stojiljkovic},
  title = {Meat Yield of Lambs of Serbian “Improved Pirot Sheeps” Depending on Slaughter Results},
  journal = {American Journal of Plant Biology},
  volume = {4},
  number = {4},
  pages = {91-95},
  doi = {10.11648/j.ajpb.20190404.16},
  url = {https://doi.org/10.11648/j.ajpb.20190404.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajpb.20190404.16},
  abstract = {Lambs of “improved Pirot sheep”, divided into three groups (6 male and 6 female in each group). The first group of lambs was fattened for 60 days, the second 120 and the third 180 days. At the end of the fattening, the lamb is slaughtered by the usual technique. Objective of this research was measurement of body mass prior to slaughtering, slaughter weight and to determine the meat yield (dressing percentage) depending on the length of the fattening and gender of the lamb. With increasing of fattening weights and fattening time, the yield of meat decreases, because the weight of the offal increases. Between all three groups for male and female lambs in a body mass before slaughtering, in a mass of a warm carcass with head and offal, in a body mass of a cold carcass with head and offal, in a body mass of a cold carcass without a head and offal there is a significant difference on the level (Р<0,001). In a dressing percentage of a warm carcass with head and offal, a dressing percentage of a cold carcass with head and offal, as well as a dressing percentage of a cold carcass without head and offal, for male and female lambs, there are a significant difference between the first and the second and the first and the third group levels (P<0.001). The results of examination the slaughtering characteristics show that female lambs of the first group achieved significant (P<0.05) higher yield of meat, compared to male lambs. Differences in other examined properties are not statistically significant. In the second group, the male lambs achieved higher body mass before slauthering and slaughter mass of female lambs (P<0.05), but no significant differences were found in the yield of meat. In the third group, male lambs achieved higher body mass before slauthering and slaughter mass, but female achieved higher yield of meat (P<0.05).},
 year = {2019}
}

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TY  - JOUR
T1  - Meat Yield of Lambs of Serbian “Improved Pirot Sheeps” Depending on Slaughter Results
AU  - Jasmina Stojiljkovic
AU  - Zoran Stojiljkovic
Y1  - 2019/10/30
PY  - 2019
N1  - https://doi.org/10.11648/j.ajpb.20190404.16
DO  - 10.11648/j.ajpb.20190404.16
T2  - American Journal of Plant Biology
JF  - American Journal of Plant Biology
JO  - American Journal of Plant Biology
SP  - 91
EP  - 95
PB  - Science Publishing Group
SN  - 2578-8337
UR  - https://doi.org/10.11648/j.ajpb.20190404.16
AB  - Lambs of “improved Pirot sheep”, divided into three groups (6 male and 6 female in each group). The first group of lambs was fattened for 60 days, the second 120 and the third 180 days. At the end of the fattening, the lamb is slaughtered by the usual technique. Objective of this research was measurement of body mass prior to slaughtering, slaughter weight and to determine the meat yield (dressing percentage) depending on the length of the fattening and gender of the lamb. With increasing of fattening weights and fattening time, the yield of meat decreases, because the weight of the offal increases. Between all three groups for male and female lambs in a body mass before slaughtering, in a mass of a warm carcass with head and offal, in a body mass of a cold carcass with head and offal, in a body mass of a cold carcass without a head and offal there is a significant difference on the level (Р<0,001). In a dressing percentage of a warm carcass with head and offal, a dressing percentage of a cold carcass with head and offal, as well as a dressing percentage of a cold carcass without head and offal, for male and female lambs, there are a significant difference between the first and the second and the first and the third group levels (P<0.001). The results of examination the slaughtering characteristics show that female lambs of the first group achieved significant (P<0.05) higher yield of meat, compared to male lambs. Differences in other examined properties are not statistically significant. In the second group, the male lambs achieved higher body mass before slauthering and slaughter mass of female lambs (P<0.05), but no significant differences were found in the yield of meat. In the third group, male lambs achieved higher body mass before slauthering and slaughter mass, but female achieved higher yield of meat (P<0.05).
VL  - 4
IS  - 4
ER  -

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Author Information

Jasmina Stojiljkovic

Department of Food Technology, College of Applied Studies, Academy of Vocational Studies, Vranje, Republic of Serbia
Zoran Stojiljkovic

Meat Science, Faculty of Agricultural Sciences and Food, University “St Cyril and Methodius”, Skopje, Macedonia

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APA Style

Jasmina Stojiljkovic, Zoran Stojiljkovic. (2019). Meat Yield of Lambs of Serbian “Improved Pirot Sheeps” Depending on Slaughter Results. American Journal of Plant Biology, 4(4), 91-95. https://doi.org/10.11648/j.ajpb.20190404.16

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ACS Style

Jasmina Stojiljkovic; Zoran Stojiljkovic. Meat Yield of Lambs of Serbian “Improved Pirot Sheeps” Depending on Slaughter Results. Am. J. Plant Biol. 2019, 4(4), 91-95. doi: 10.11648/j.ajpb.20190404.16

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AMA Style

Jasmina Stojiljkovic, Zoran Stojiljkovic. Meat Yield of Lambs of Serbian “Improved Pirot Sheeps” Depending on Slaughter Results. Am J Plant Biol. 2019;4(4):91-95. doi: 10.11648/j.ajpb.20190404.16

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@article{10.11648/j.ajpb.20190404.16,
  author = {Jasmina Stojiljkovic and Zoran Stojiljkovic},
  title = {Meat Yield of Lambs of Serbian “Improved Pirot Sheeps” Depending on Slaughter Results},
  journal = {American Journal of Plant Biology},
  volume = {4},
  number = {4},
  pages = {91-95},
  doi = {10.11648/j.ajpb.20190404.16},
  url = {https://doi.org/10.11648/j.ajpb.20190404.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajpb.20190404.16},
  abstract = {Lambs of “improved Pirot sheep”, divided into three groups (6 male and 6 female in each group). The first group of lambs was fattened for 60 days, the second 120 and the third 180 days. At the end of the fattening, the lamb is slaughtered by the usual technique. Objective of this research was measurement of body mass prior to slaughtering, slaughter weight and to determine the meat yield (dressing percentage) depending on the length of the fattening and gender of the lamb. With increasing of fattening weights and fattening time, the yield of meat decreases, because the weight of the offal increases. Between all three groups for male and female lambs in a body mass before slaughtering, in a mass of a warm carcass with head and offal, in a body mass of a cold carcass with head and offal, in a body mass of a cold carcass without a head and offal there is a significant difference on the level (Р<0,001). In a dressing percentage of a warm carcass with head and offal, a dressing percentage of a cold carcass with head and offal, as well as a dressing percentage of a cold carcass without head and offal, for male and female lambs, there are a significant difference between the first and the second and the first and the third group levels (P<0.001). The results of examination the slaughtering characteristics show that female lambs of the first group achieved significant (P<0.05) higher yield of meat, compared to male lambs. Differences in other examined properties are not statistically significant. In the second group, the male lambs achieved higher body mass before slauthering and slaughter mass of female lambs (P<0.05), but no significant differences were found in the yield of meat. In the third group, male lambs achieved higher body mass before slauthering and slaughter mass, but female achieved higher yield of meat (P<0.05).},
 year = {2019}
}

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TY  - JOUR
T1  - Meat Yield of Lambs of Serbian “Improved Pirot Sheeps” Depending on Slaughter Results
AU  - Jasmina Stojiljkovic
AU  - Zoran Stojiljkovic
Y1  - 2019/10/30
PY  - 2019
N1  - https://doi.org/10.11648/j.ajpb.20190404.16
DO  - 10.11648/j.ajpb.20190404.16
T2  - American Journal of Plant Biology
JF  - American Journal of Plant Biology
JO  - American Journal of Plant Biology
SP  - 91
EP  - 95
PB  - Science Publishing Group
SN  - 2578-8337
UR  - https://doi.org/10.11648/j.ajpb.20190404.16
AB  - Lambs of “improved Pirot sheep”, divided into three groups (6 male and 6 female in each group). The first group of lambs was fattened for 60 days, the second 120 and the third 180 days. At the end of the fattening, the lamb is slaughtered by the usual technique. Objective of this research was measurement of body mass prior to slaughtering, slaughter weight and to determine the meat yield (dressing percentage) depending on the length of the fattening and gender of the lamb. With increasing of fattening weights and fattening time, the yield of meat decreases, because the weight of the offal increases. Between all three groups for male and female lambs in a body mass before slaughtering, in a mass of a warm carcass with head and offal, in a body mass of a cold carcass with head and offal, in a body mass of a cold carcass without a head and offal there is a significant difference on the level (Р<0,001). In a dressing percentage of a warm carcass with head and offal, a dressing percentage of a cold carcass with head and offal, as well as a dressing percentage of a cold carcass without head and offal, for male and female lambs, there are a significant difference between the first and the second and the first and the third group levels (P<0.001). The results of examination the slaughtering characteristics show that female lambs of the first group achieved significant (P<0.05) higher yield of meat, compared to male lambs. Differences in other examined properties are not statistically significant. In the second group, the male lambs achieved higher body mass before slauthering and slaughter mass of female lambs (P<0.05), but no significant differences were found in the yield of meat. In the third group, male lambs achieved higher body mass before slauthering and slaughter mass, but female achieved higher yield of meat (P<0.05).
VL  - 4
IS  - 4
ER  -

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