Meat production traits of a new breed called Lalahan sheep in Turkey: Fattening, slaughter, and carcass characteristics of lambs

Meat production traits of a new breed called Lalahan sheep in Turkey: Fattening, slaughter, and carcass characteristics of lambs | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Meat production traits of a new breed called Lalahan sheep in Turkey: Fattening, slaughter, and carcass characteristics of lambs Necmettin Ünal, Rabia Arslan, Akın Yakan This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-3850869/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract This study was carried out to investigate fattening performance, slaughter and carcass characteristics of Lalahan genotype lambs at different slaughter weights. The animal material of the study consisted of 36 male lambs of Lalahan genotype, randomly divided into 3 groups and fed intensively. Six lambs were slaughtered from each group with average weights of 35 (Gr35), 40 (Gr40) and 45 kg (Gr45). Average daily weight gain (DWG) 241,50 ± 17,90; 243,33 ± 29,68 and 235,45 ± 26,15 g; feed conversion rate (FCR) 3,590; 3,958 and 4,392 kg were calculated. Cold dressing were 45,26 ± 0,57%, 44,66 ± 1,15 and 46,11 ± 0,85%; carcass lean, fat and bone ratios were 61,82 ± 0,60%, 61,04 ± 0,47 and 57,53 ± 0,74% (P < 0,001); 13,57 ± 0,24%, 14,05 ± 0,17 and 19,46 ± 0,68% (P < 0,001); 18,52 ± 0,68%; 18,58 ± 0,42 and 17,99 ± 0,34 (P < 0,001); leg, back and loin ratios were 31,57 ± 0,71, 30,04 ± 0,58 and 28,41 ± 0,27 (P < 0,01); 13,39 ± 0,23, 12,63 ± 0,46 and 14,72 ± 0,56 (P < 0,05); 8,41 ± 0,13, 7,88 ± 0,26 and 7,19 ± 0,12 (P < 0,001) (P < 0,001). It was determined that lean/fat ratio in Gr30 and Gr35 was higher than the Gr45 (P < 0.001), but meat/bone ratio was similar in all groups. It was concluded that the Lalahan genotype was similar or better than the Kıvırcık breed from which the genotype originated in terms of fattening performance, slaughter and carcass characteristics, had the potential for meat production in steppe climatic conditions and 40 kg weight could be recommended as the appropriate slaughter weight. Carcass traits Lamb feding Lalahan lamb Slaughter INTRODUCTION In sheep breeding, income can be obtained from many yields. The most important source of income is lamb meat production. In order to increase the production of high quality lamb meat, it is necessary to raise a large number of lambs with high survival power to slaughter weight in a short time and to have good fattening, carcass and meat quality characteristics. The increase in population and nutrient demand increases the demand for red meat with high nutritional value. The share of sheep meat (9.1%) in the total amount of red meat produced in Turkey is low. In order to increase this ratio, it is very important to obtain genotypes that are suitable for different climatic and pasture conditions of Turkey and can be utilized in lamb production (TUIK, 2023; Unal et al., 2006). One of the methods to improve the genotype is crossbreeding. With crossbreeding, it is possible to obtain new genotypes that adapt to environmental conditions, it is also possible to transform domestic breeds into more productive breeds and at the same time, several traits can be improved (Akçapınar & Özbeyaz, 2021). Lalahan sheep (Kıvırcık x Akkaraman G 1 ) is a genotype developed within the scope of projects to obtain new genotypes suitable for steppe region conditions for lamb production. The chest of Lalahan sheep is deep and wide. Waist and rump are flat and wide and the rump is inclined downwards. Although the height of the back is a little lower than the body and waist, it is seen as a straight line when the body is viewed from the side. The tail has a small layer of fat at the base and the fat-free part ends on the tarsal joint. Its adaptation to environmental conditions and herd instinct are very good and easy to manage. Estrus, parturition and twin birth rates of ewes were reported as 98.70%, 91.56% and 25.18%, respectively; and average live weight, body length, shoulder height and chest girth at the end of shearing were reported as 52.29 kg, 67.43 cm, 65.91 cm and 90.65 cm, respectively. Lalahan sheep shows adequate performance in terms of fertility and is a genotype morphologically similar to Kıvırcık breed (Halil et al., 2017). Fertility and some morphological characteristics of the genotype were examined by (Halil et al., 2017). The few studies (Akçapınar et al., 2004; Unal et al., 2006) conducted to define the milk yield characteristics of Lalahan ewes were conducted in the first years of crossbreeding, in a single lactation and at a single slaughter weight; there is no information on fattening performance, slaughter and carcass characteristics at different slaughter weights. This study is the first research on fattening, slaughter and carcass traits at different slaughter weights in lambs. MATERIAL and METHODS Animals and Feeding In the study, 36 male lambs of Lalahan genotype, which were weaned at an average age of 90 days and had a weight of approximately 20 kg, were used. They were randomly divided into 3 groups and these groups were fed intensively until they reached an average live weight of 35 kg (Gr35), 40 kg (Gr40) and 45 kg (Gr45). Fattening was started with 400 g/head/day concentrate feed and 300 g/head/day alfalfa hay. During fattening, lambs were fed ad libitum with concentrate feed and 300 g/head/day limited with alfalfa hay. The feeds were weighed every morning and evening, and the remaining concentrate and alfalfa hay in the feeders were collected and weighed every day in the morning before feeding and deducted from the total feed consumption. During fattening, each lamb was provided with 2.0 m 2 of space, 50 cm feeder length and access to water at any time. The nutrient contents of the concentrate and alfalfa hay used are given in Table 1 . Table 1 Nutritient content and energy levels of concentrate feed and alfalfa hay Composition Concentrate feed Alfalfa hay Dry matter (%) 90,87 91,96 Crude protein (%) 16,42 13,72 Crude cellulose (%) 11,81 38,74 (ADF) Crude oil (%) 1,68 1,76 Crude ash (%) 6,78 12,71 Metabolic energy (kcal/kg DM) 2700 2080 Fattening Performance The amount of concentrate and alfalfa hay consumed daily in the groups during fattening was recorded. Live weights of lambs were determined by individual weighing every 14 days. Weighing was done in the morning before feeding. From these values, average live weights (LW) at various periods of fattening, fattening durations, daily weight gain (DWG), daily concentrate feed intake (DCFI) and concentrate feed intake per 1 kg body weight gain (FCR) were calculated. Slaughter and Carcass Characteristics At Gr35, Gr40 and Gr45, 6 lambs each (18 lambs in total) were slaughtered closest to the group average. Lambs were fasted for 12 hours before slaughter, but lambs were given access to water until slaughter. The weight of the lambs was determined before slaughter. Skin, head, feet, testes, heart full, heart empty, lungs (trachea and lobes), liver, gallbladder, spleen, omental fat, mesenteric fat, esophagus full, rumen + reticulum + omasum + abomasum (RROA) full, rumen full, small intestine full, large intestine full, esophagus, RROA empty, rumen empty, small intestine empty, large intestine empty and hot carcass weight and hot dressing were calculated. After the carcasses were kept at + 4°C for 24 hours, kidney, perinephric fat, pelvic fat and scrotal fat, tail and cold carcass weights and cold dressing were determined. Empty body weight was calculated by subtracting the difference between full and empty weight of the digestive system from the pre-slaughter weight. Rational values were calculated by ratios of slaughter characteristics to pre-slaughter body weight and empty body weight. In order to determine the carcass characteristics, the carcasses were cut in half using a chainsaw at the level of the vertebrae. The left side of the carcass was divided into 7 parts as leg, foreleg, back, loin, neck, breast and flank according to the method reported by Colomer-Rocher et al. (1987). Physical dissection was performed to determine the ratios of lean, fat, bone and loses- uneatable parts in each piece. The weights were determined and ratios were calculated for each piece. MLD cross-sectional area (eye muscle area) of the carcass (between the 12th and 13th ribs) was drawn on parchment paper. Back fat depths were determined with a digital caliper on the same area from the side of the dorsal line. Carcass parts and dissection products were weighed with a 30 kg electronic scale sensitive to 5 g. The values obtained for the carcass parts were multiplied by two to obtain the weights of the whole carcass. Rational values were then calculated from these weights. Statistical Analysis The significance of the differences between slaughter groups in terms of fattening performance, slaughter and carcass characteristics were determined by Analysis of Variance and Tukey test. MLD cross-sectional area in the carcass was calculated from the figure drawn on parchment paper using AutoDesk® AutoCad 2022 software. SPSS 23.0 package program was used for calculations. RESULTS The data related to fattening performance such as LW (kg) and fattening durations (days) are presented in Table 2 . The fattening duration was 68.06 ± 3.47 days in Gr35, 92.76 ± 4.17 days in Gr40 and 113.26 ± 4.69 days in Gr45. DWG was 241.50 ± 17.90 g from the beginning of fattening to 35 kg in Gr35, 243.33 ± 29.68 g from the beginning of fattening to 40 kg in Gr40 and 235.45 ± 26.15 g from the beginning of fattening to 45 kg in Gr45 (P > 0.05). Table 2 Fattening performance of the lambs Items Fattening groups P Gr35 (n = 12) Gr40 (n = 12) Gr45 (n = 12) Live weight (kg) 35,65 ± 0,99 40,28 ± 1,24 45,15 ± 1,10 Age at final weight (day) 68,06 ± 3,47 92,76 ± 4,17 113,26 ± 4,69 Average daily weight gain (kg) 241,50 ± 17,90 243,33 ± 29,68 235,45 ± 26,15 - Daily concentrate feed intake (g) 866,98 ± 123,11 963,10 ± 104,05 1034,10 ± 91,03 - Feed conversion ratio a 3,590 ± 0,22 3,958 ± 0,28 4,392 ± 0,35 - a Concentrate feed consumed (kg) for 1 kg body weight gain; -: P > 0,05 The means of weights of slaughter characteristics of the groups are given in Table 3 . Hot dressing calculated according to pre-slaughter weight were 46,22 ± 0,45%, 45,49 ± 0,90% and 47,05 ± 0,83%; cold dressings were 45,26 ± 0,57%, 44,66 ± 1,15 and 46,11 ± 0,85% and the differences between the traits were found insignificant. Hot dressing calculated according to empty body weight were 54,01 ± 0,44%, 53,01 ± 0,96% and 55,34 ± 0,28%; cold dressings were 52,90 ± 0,53%, 52,05 ± 1,31% and 54,25 ± 0,96%; head ratios were 6,26 ± 0,14%, 5,96 ± 0,24% and 6,15 ± 0,13%; skin ratio 11,12 ± 0,53%, 11,66 ± 0,33 and 12,12 ± 0,22; digestive tract empty ratio 7,72 ± 0,16%, 7,63 ± 0,31 and 7,22 ± 0,15 in groups (Gr35, Gr40 and Gr45), respectively and the differences between the traits were found to be insignificant. Table 3 Means (± SE) of slaughter chatacteristics (n = 6 for each group) Items Slaughter weight groups P Gr35 Gr40 Gr45 Slaughter weight (kg) 35,07 ± 0,16 40,80 ± 0,74 45,47 ± 0,49 Empty body weight (kg) 30,01 ± 0,29 34,99 ± 0,56 38,65 ± 0,32 Hot carcass weight (kg) 16,21 ± 0,14 18,52 ± 0,28 21,40 ± 0,48 Cold carcass weight (kg) 15,87 ± 0,16 18,19 ± 0,27 20,97 ± 0,46 Hot dressing (%) 46,22 ± 0,45 45,49 ± 0,90 47,05 ± 0,83 - Cold dressing (%) 45,26 ± 0,57 44,66 ± 1,15 46,11 ± 0,85 - Hot dressing (%) # 54,01 ± 0,44 53,01 ± 0,96 55,34 ± 0,28 - Cold dressing (%) # 52,90 ± 0,53 52,05 ± 1,31 54,25 ± 0,96 - Non-carcass components (as %of slaughter weight) Head # 6,26 ± 0,14 5,96 ± 0,24 6,15 ± 0,13 - Skin # 11,12 ± 0,53 11,66 ± 0,33 12,12 ± 0,22 - Feet # 2,85 ± 0,02a 2,57 ± 0,07b 2,48 ± 0,05b *** Heart (full) # 0,76 ± 0,04 0,72 ± 0,02 0,71 ± 0,02 - Heart (empty) # 0,74 ± 0,03 0,70 ± 0,02 0,68 ± 0,02 - Lungs # 1,82 ± 0,09a 1,63 ± 0,09ab 1,51 ± 0,06b * Trachea # 0,17 ± 0,007a 0,21 ± 0,004b 0,21 ± 0,012b ** Lobs # 1,65 ± 0,08a 1,43 ± 0,09ab 1,31 ± 0,05b * Liver # 2,37 ± 0,07 2,29 ± 0,06 2,21 ± 0,07 - Gallbladder # 0,09 ± 0,009 0,08 ± 0,019 0,08 ± 0,018 - Spleen # 0,25 ± 0,016 0,27 ± 0,010 0,29 ± 0,016 - Testicles # 0,49 ± 0,07a 0,69 ± 0,04ab 0,91 ± 0,07b ** Omental fat # 0,95 ± 0,05a 1,06 ± 0,11ab 1,37 ± 0,12b * Mesenteric fat # 0,97 ± 0,05a 1,28 ± 0,09ab 1,41 ± 0,11b ** Digestive tract (full) 21,03 ± 0,78 20,75 ± 0,31 21,12 ± 0,59 - Esophagus 0,13 ± 0,007 0,13 ± 0,007 0,12 ± 0,005 - RROA 12,62 ± 0,57 11,80 ± 0,36 12,53 ± 0,56 - Rumen 10,83 ± 0,56 9,91 ± 0,21 10,57 ± 0,48 - Small intestine 4,73 ± 0,29 4,85 ± 0,20 4,61 ± 0,18 - Large intestine 3,55 ± 0,13 3,97 ± 0,13 3,86 ± 0,19 - Digestive tract (empty) # 7,72 ± 0,16 7,63 ± 0,31 7,22 ± 0,15 - Esophagus # 0,14 ± 0,009 0,15 ± 0,009 0,14 ± 0,007 - RROA # 3,18 ± 0,14 3,24 ± 0,15 3,09 ± 0,08 - Rumen # 2,29 ± 0,09a 1,97 ± 0,10b 1,89 ± 0,06b ** Small intestine # 2,65 ± 0,08 2,55 ± 0,14 2,46 ± 0,06 - Large intestine # 1,75 ± 0,04 1,68 ± 0,11 1,54 ± 0,08 - RROA: Rumen + Retikulum + Omasum + Abomasum; a, b: Means with unlike letters in rows differ significantly (P < 0.05) # : Besed on empty body weight In Gr35, Gr40 and Gr45 groups, lean ratios were 61.82 ± 0.60%, 61.04 ± 0.47 and 57.53 ± 0.74 (P < 0.001), fat ratios were 13.57 ± 0.24%, 14.05 ± 0.17 and 19.46 ± 0.68 (P 0.05). In the groups, tail fat ratios were 2,59 ± 0,37%, 3,57 ± 0,39 and 3,42 ± 0,34 (P > 0,05); leg ratios were 31,57 ± 0,71%, 30,04 ± 0,58 and 28,41 ± 0,27 (P 0,05); back ratios were 13,39 ± 0,23%, 12,63 ± 0,46 and 12,63 ± 0,46 and 14,72 ± 0,56% (P < 0,05); loin ratios were 8,41 ± 0,13, 7,88 ± 0,26 and 7,19 ± 0,12% (P < 0,001); eye muscle areas were 14,29 ± 0,48; 16.16 ± 0.42 and 17.73 ± 0.20 cm2 (P < 0.001); back fat depths were 1.13 ± 0.04, 1.57 ± 0.06 and 2.43 ± 0.28 (P < 0.001), respectively. While lean/fat ratio was highest in Gr35 and Gr40 (4.56 ± 0.10 and 4,35 ± 0.06) and lowest in Gr45 (2.98 ± 0.13) (P < 0.001) (Table 4 ). Table 4 Means (± SE) for carcass traits (n = 6 for each group) Items Slaughter weight groups P Gr35 Gr40 Gr45 Composition of the left half carcass (out of 100) Lean (%) 61,82 ± 0,60a 61,04 ± 0,47a 57,53 ± 0,74b *** Fat (%) 13,57 ± 0,24a 14,05 ± 0,17a 19,46 ± 0,68b *** Bone (%) 18,52 ± 0,68 18,58 ± 0,42 17,99 ± 0,34 - Loses and uneatable parts (%) 1,04 ± 0,11 1,14 ± 0,09 0,95 ± 0,09 - Tail fat (%) 2,59 ± 0,37 3,57 ± 0,39 3,42 ± 0,34 - Kidneys (%) 0,75 ± 0,03a 0,67 ± 0,02b 0,65 ± 0,02b * Perinephric fat (%) 0,71 ± 0,08a 0,80 ± 0,07a 1,22 ± 0,15b ** Pelvic fat (%) 0,43 ± 0,04 0,49 ± 0,04 0,47 ± 0,04 - Scrotal fat (%) 0,43 ± 0,04 0,42 ± 0,04 0,54 ± 0,04 - Lean/fat 4,56 ± 0,10a 4,35 ± 0,06a 2,98 ± 0,13b *** Lean/bone 3,36 ± 0,12 3,29 ± 0,07 3,20 ± 0,06 - Composition of the left half carcass cuts (out of 100) Leg 31,57 ± 0,71a 30,04 ± 0,58ab 28,41 ± 0,27b ** Lean in leg 71,96 ± 0,29 72,36 ± 0,58 70,90 ± 2,55 - Fat in leg 8,67 ± 0,29a 9,11 ± 0,44a 11,40 ± 0,25b *** Bone in leg 19,38 ± 0,39a 18,53 ± 0,34ab 17,69 ± 0,35b * Loses and uneatable parts 0,49 ± 0,08 0,47 ± 0,06 0,48 ± 0,02 - Foreleg 17,87 ± 0,28 17,11 ± 0,37 17,72 ± 0,31 - Lean in foreleg 67,71 ± 1,08a 67,81 ± 0,63a 61,97 ± 0,63b *** Fat in foreleg 10,98 ± 0,71a 11,34 ± 0,55a 18,98 ± 0,61b *** Bone in foreleg 20,45 ± 0,61a 19,63 ± 0,23ab 18,41 ± 0,21b ** Loses and uneatable parts 0,87 ± 0,24 1,22 ± 0,11 0,65 ± 0,06 - Back 13,39 ± 0,23ab 12,63 ± 0,46a 14,72 ± 0,56b * Lean in back 54,94 ± 1,12a 58,88 ± 1,10b 53,78 ± 1,33a * Fat in back 18,62 ± 0,91a 14,08 ± 0,79b 20,75 ± 1,27a ** Bone in back 25,05 ± 1,66 25,85 ± 0,90 24,53 ± 0,944 - Loses and uneatable parts 1,39 ± 0,082 1,19 ± 0,17 0,95 ± 0,11 - Loin 8,41 ± 0,13a 7,88 ± 0,26a 7,19 ± 0,12b ** Lean in loin 64,47 ± 0,87a 62,61 ± 0,58ab 61,35 ± 0,95b * Fat in loin 16,90 ± 1,03 16,55 ± 0,67 18,44 ± 0,74 - Bone in loin 17,59 ± 1,05 20,06 ± 1,14 19,04 ± 0,71 - Loses and uneatable parts 1,05 ± 0,22 0,79 ± 0,23 1,16 ± 0,16 - Neck 8,46 ± 0,56a 9,84 ± 0,29ab 10,61 ± 0,24b ** Lean in neck 63,67 ± 1,64a 58,80 ± 0,73b 57,17 ± 0,99b ** Fat in neck 12,17 ± 1,24a 15,69 ± 0,50b 14,56 ± 0,52b * Bone in neck 18,89 ± 0,33a 19,75 ± 0,53a 23,84 ± 1,14ab ** Loses and uneatable parts 5,28 ± 0,45 5,77 ± 0,61 4,43 ± 0,71 - Breast 9,50 ± 0,34 10,47 ± 0,21 9,99 ± 0,39 - Lean in breast 52,64 ± 1,05 53,07 ± 0,45 46,07 ± 0,97 *** Fat in breast 23,29 ± 1,41 23,20 ± 0,94 32,16 ± 1,13 *** Bone in breast 24,07 ± 1,28 23,73 ± 0,75 21,78 ± 0,81 - Flank 5,60 ± 0,40a 6,56 ± 0,51ab 7,17 ± 0,21b * Lean in flank 69,30 ± 0,98a 64,28 ± 2,02a 48,39 ± 1,99b *** Fat in flank 30,70 ± 0,98a 35,72 ± 2,01a 51,61 ± 1,99b *** Eye muscle area (cm 2 ) 14,29 ± 0,48a 16,16 ± 0,42b 17,73 ± 0,20c *** Back fat depth (mm) 1,13 ± 0,04a 1,57 ± 0,06ab 2,43 ± 0,28b *** a, b, c: Means with unlike letters in rows differ significantly (P < 0.05) DISCUSSION Fattening Performance Lalahan sheep contains approximately 75% Kıvırcık and 25% Akkaraman genotypes. In terms of fattening performance, Lalahan genotype lambs are expected to be similar to Kıvırcık breed. In this study, the DWG values obtained in fattening up to 35, 40 and 45 kg live weight (235, 242 and 236 g) were between the lower and upper limits of the DWG values (between 230–265 g) reported for Kıvırcık breed in intensive fattening (Akçapınar, 2000; Altın et al., 2005; Altınel et al., 1998; Demir et al., 2002; Erol, 2013; Gökdal et al., 2012). While the DWG obtained in this study were partially similar to the DWG values (251, 241 and 251 g) determined in Bafra lambs fed intensively from 20 kg to 35, 40 and 45 kg (Yakan & Ünal, 2010) and the value obtained in Bafra lambs fed intensively from 20 kg to 34–42 kg (255 g) in a study (Yaranoğlu & Özbeyaz, 2019). In a study conducted at Lalahan Livestock Research Institute, the DWG values of Kıvırcık x Akkaraman F2, Kıvırcık x Akkaraman G 1 lambs were lower than the DWG calculated in intensive fattening from 20 kg to 45 kg (271 and 279 g) and the value obtained in Bafra x Akkaraman F 1 lambs in intensive fattening from 20 kg to 34 kg (273 g) (Unal et al., 2006; Yaranoğlu & Özbeyaz, 2019). As expected, FCR were higher in Gr45 than Gr40 and Gr35. It can be said that the low daily feed consumption in the early stages of fattening is related to the smaller body weight and digestive system capacities of the lambs. When the FCR (3.863, 3.952 and 4.392 kg, respectively) between beginning of fattening − 35 kg, beginning of fattening − 40 kg and beginning of fattening − 45 kg were examined, it was seen that especially beginning of fattening − 35 kg and beginning of fattening − 40 kg periods were similar, while it was the highest in beginning of fattening − 45 kg period. It is expected that FCR increases with the increase in live weight in fattening and it is consistent with the literature (Yakan & Ünal, 2010; Yaranoğlu & Özbeyaz, 2019). On the other hand, the FCR (3.863; 3.952 and 4.392 kg) obtained from the beginning of fattening to 35, 40 and 45 kg live weights were lower than the FCR values (5.29–6.14 kg) reported in intensive fattening for Kıvırcık breed (Altın et al., 2005; Demir et al., 2002; Gökdal et al., 2012). However, Akkaraman and Kıvırcık crossbreed was lower than the values determined in studies conducted with different genotypes (Aytekin et al., 2015; Küçük et al., 2002; Yaranoğlu & Özbeyaz, 2019). It was observed that Lalahan genotype male lambs were similar to Kıvırcık breed from which they originated in terms of DWG increase in intensive fattening, but lower than Kıvırcık crosses and Akkaraman breeds. On the other hand, it was determined that they were better than Kıvırcık, Kıvırcık crossbreeds, Akkaraman and various local breeds in terms of FCR, that is, their feed conversion ability was high. In this respect, it can be said that the fattening performance of Lalahan genotype in intensive conditions is at an acceptable level. Slaughter and Carcass Characteristics In this study, slaughter characteristics were analyzed according to pre-slaughter and empty body weights. The fullness rate of the digestive system may be at different levels in each animal and this may affect the differences between slaughter characteristics. Therefore, while evaluating the slaughter traits of lambs, calculations were also made according to empty body weight. Hot (46.22, 45.49 and 47.05%) and cold (45.26, 44.66 and 46.11%) dressing determined according to pre-slaughter body weight were similar in Gr35, Gr40 and Gr45 groups. Similarly, hot (54.01%, 53.01% and 55.34%) and cold (52.90%, 52.05% and 54.25%) dressing calculated according to empty body weight were similar in the groups. Live weight at slaughter did not statistically affect hot and cold dressings, but there was an increasing trend in yields with slaughter weight. This is thought to be related to the increase in muscle and fat tissue due to the increase in live weight. On the other hand, the hot dressing determined in this study were higher in Akkaraman, Bafra and Bafra x Akkaraman F 1 lambs with an average slaughter weight of 34 kg (44.05; 44.61; 46.77%) (Yaranoğlu & Özbeyaz, 2019), Morkaraman and Kıvırcık x Morkaraman G 1 lambs with an average slaughter weight of 41 and 44 kg (46.15 and 46.97%) (Küçük et al., 2002), Bafra lambs with slaughter weights of 30, 35, 40 and 45 kg (44,19, 45,41, 47,16 and 46,90%, respectively) (Yakan & Ünal, 2010). In Gr35, Gr40 and Gr45 groups, feet (P < 0.001) and rumen empty (P < 0.01) ratios decreased and omental (P < 0.05) and mesenteric (P < 0.01) fat ratios increased with increasing slaughter weight. The increase in omental and mesenteric fat ratios with the increase in slaughter weight is expected and is consistent with the reports (Yakan & Ünal, 2010; Yaranoğlu & Özbeyaz, 2019). The decrease in empty rumen weight is thought to be due to the inability of rumen development to keep up with the rate of muscle and fat increase, which is the main reason for the increase in live weight. It was also found that testicles ratio increased with the increase in slaughter weight (P < 0.001). This is consistent with the literature reported for local breed lambs (Yakan & Ünal, 2010; Yaranoğlu & Özbeyaz, 2019) and is explained by the approach of puberty due to the prolonged fattening period. It is known that the weights of various parts of the carcass and carcass and the proportions of lean, fat and bone in the carcass and carcass parts are directly related to slaughter weight and age. The increase in live weight is mostly due to the increase in muscle tissue in young animals and adipose tissue in adults; this affects the meat, bone and fat ratios in carcass and carcass parts (Akçapınar & Özbeyaz, 2021). Increasing slaughter weight may affect carcass composition. In general, an increase in slaughter weight may cause a decrease in lean and bone ratio and an increase in fat ratio (Yakan & Ünal, 2010). In this study, while the carcass lean ratio was similar in Gr35 and Gr40 groups (61.82 and 61.04%, respectively), it decreased in Gr45 (57.53%); while the carcass fat ratio was similar in Gr35 and Gr40 groups (13.57 and 14.05%, respectively), it increased in Gr45 group (19.46%); and the bone ratio decreased slightly in Gr45 (18.52, 18.58 and 17.99%, respectively). It is noteworthy that there was a statistically insignificant increasing trend in tail, pelvic and scrotal fat ratios with increasing slaughter weight; however, the increase in perinephric fat ratio was significant (P < 0.01). The lean ratio determined in Gr35, Gr40 and Gr45 carcasses (61.82%, 61.04% and 57.53%) was higher than many values reported in native sheep breeds (Altınel et al., 1998; Yakan & Ünal, 2010; Yalcintan et al., 2017; Yilmaz et al., 2009). Due to the high meat ratio in the carcass, it was determined that the fat ratio in the carcass (13.57% in Gr35; 14.05% in Gr40 and 19.46% in Gr45) was lower than other domestic breeds. This was considered as an important advantage of Lalahan lambs in lamb meat production. The bone ratios in the carcass determined in all groups of the study (18.52% in Gr35; 18.58% in Gr40 and 17.99% in Gr45) were found to be similar to the reports on native sheep breeds. However, it was determined that it was lower than the dairy sheep breeds (Ünal et al., 2006; Yakan & Ünal, 2010). This was explained by the fact that the skeletal structure of dairy sheep breeds was stronger than other sheep breeds. When lean, fat and bone ratios in the carcass of Lalahan sheep were evaluated together, it was evaluated as a positive situation that the genotype had higher lean, lower fat and similar bone ratios compared to Kıvırcık breed from which it originated. On the other hand, it is also seen that Lalahan genotype is better or similar to the local breeds in terms of meat, fat and bone ratios in the carcass. It is desirable that the proportion of first quality carcass parts (leg, back and loin) in the carcass should be higher than the second (foreleg) and third (neck, breast and flank) quality carcass parts. In this study, rump (31.57% in Gr35, 30.04% in Gr40 and 28.41% in Gr45), back (13.39% in Gr35, 12.63% in Gr40 and 14.72% in Gr45) and loin (8.41% in Gr35, 7.88% in Gr40 and 7.19% in Gr45) ratios were similar with Kıvırcık lambs (Altınel et al., 1998; Yalcintan et al., 2017) and Turkish Merino and Ramliç breeds (Yilmaz et al., 2009), which stand out with their meaty characteristics. Kıvırcık lambs are known as a breed with good carcass quality. Therefore, the data obtained were considered advantageous for Lalahan lambs. It is known that there is a relationship between the amount of quality lean in the carcass and MLD; MLD cross-sectional area (eye muscle area) is affected by factors such as genotype, fattening method, live weight. Eye muscle area increased (P < 0.001) with the increase in slaughter weight. In the present study, eye muscle area calculated in Gr35, Gr40 and Gr45 groups (14.29, 16.16 and 17.73 cm 2 ), 40 kg (12.1 cm 2 ) (Altınel et al., 1998), 32.14 kg (13.48 cm 2 ) (Demir et al., 2002), 39 kg (15.26 cm 2 ) (Gökdal et al., 2012), 47.3 kg (14.24) (Yilmaz et al., 2009) for Kıvırcık breed slaughtered at live weight. Similarly, the eye muscle areas obtained in the groups in this study were higher than 29.50, 34.00 and 29.07 kg (11.94, 12.94 and 10.25 cm 2 ) at slaughter weight in İvesi, Morkaraman and Tuj lambs (Macit et al., 2002); 34 kg (12.23; 13.14 and 12.11 cm 2 ) and 42 kg (14.31; 14.30 and 14.77 cm 2 ) slaughter weight in Akkaraman, Bafra and Bafra x Akkaraman F1 lambs (Yaranoğlu & Özbeyaz, 2019); Akkaraman, Kıvırcık x Akkaraman F 2 , Kıvırcık x Akkaraman G 1 , Sakız x Akkaraman F 2 and Sakız x Akkaraman G 1 lambs approximately 45 kg (14.67; 14.15; 13.02; 14.07 and 12.78 cm 2 ) slaughter weight (Ünal et al., 2006) and 30, 35, 40 and 45 kg (13.62, 13.84, 15.09 and 16.51 cm 2 ) in Bafra lambs (Yakan & Ünal, 2010). Back fat depths (1.13; 1.57 and 2.43 mm) increased significantly (P < 0.001) with the increase in slaughter weight in the groups. However, it was noteworthy that the values determined were generally lower than those native sheep breeds (Ünal et al., 2006; Yilmaz et al., 2009). These slaughter and carcass characteristics determined for Lalahan lambs were considered satisfactory. CONCLUSION There is insufficient red meat production in Turkey and this problem has been continuing for many years. Sheep breeding has an important potential to overcome the insufficiency in meat production from past to present. In this context, it is important to obtain genotypes that are suitable for different climatic and pasture conditions of Turkey and can be utilized in lamb production and to examine these genotypes in terms of various yield characteristics, especially meat yield. As a result, it was determined that the Lalahan genotype was similar or better than the Kıvırcık breed from which the genotype originated in terms of fattening performance, slaughter and carcass characteristics. It was concluded that the genotype has the potential to produce quality meat under steppe climatic conditions and 40 kg weight can be recommended as the appropriate slaughter weight. Declarations l authors declare that they have no relationship of interest with any person or organization related to this article. Acknowledgement This article is summarized from part of the PhD thesis of the first named author. Funding We would like to thank TUBITAK (120R006) for financial support. Data availability statement All data are available from the corresponding author. Author’s contribution The experiment was designed by NU and AY. The animal experiments were done by RA and NU. The manuscript was written by AY and checked by all authors. References Akçapınar, H. (2000). Koyun Yetiştiriciliği, Yenilenmiş 2. Baskı. İsmat Matbaacılık Ltd. Şti., Ankara. Akçapınar, H., Fatih, A., Koçak, S., & Aytaç, M. (2004). Akkaraman, Sakız X Akkaraman ve Kıvırcık X Akkaraman Melezleri (F1, G1) ile Karayaka ve Bafra Koyunlarda Canlı Ağırlık ve Yapağı Özellikleri. Lalahan Hayvancılık Araştırma Enstitüsü Dergisi, 44(2), 15–22. Akçapınar, H., & Özbeyaz, C. (2021). Hayvan Yetiştiriciliği (Temel Bilgiler) Medisan Yayınevi Ltd. Şti., Türkiye. Altın, T., Karaca, O., Cemal, İ., Yılmaz, M., & Yılmaz, O. (2005). Kıvırcık ve Karya kuzularda besi ve karkas özellikleri. Hayvansal Üretim, 46(1). Altınel, A., Evrim, M., Özcan, M., Başpınar, H., & Deligözoğlu, F. (1998). Sakız, Kıvırcık ve Alman Siyah Başlı koyun ırkları arasındaki melezlemeler ile kaliteli kesim kuzuları elde etme olanaklarının araştırılması. Turk Journal of Veterinary and Animal Science, 22, 257–265. Aytekin, İ., Karabacak, A., & Keskin, İ. (2015). Fattening Performance, Slaughter and Carcass Characteristics of Akkaraman Lambs. Selcuk Journal of Agriculture and Food Sciences, 2(1), 1–9. Demir, H., Bülent, E., Yılmaz, A., & Elmaz, Ö. (2002). Kıvırcık ve Sakız x Kıvırcık Melezi F1 Koyunların Dölverimi ve Kuzuların Yaşama Gücü. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, 28(1), 155–161. Erol, H. (2013). Lalahan koyunu. Başlıklı tanıtım broşürü. Medisan yayınevi, Ankara. Gökdal, Ö., Atay, O., Eren, V., & Demircioğlu, S. K. (2012). Fattening performance, carcass and meat quality characteristics of Kivircik male lambs. Tropical Animal Health and Production, 44, 1491–1496. Halil, E., AKÇAPINAR, H., Özbeyaz, C., & Özdemir, P. (2017). Lalahan koyununda (Kıvırcık x Akkaraman G1) döl verimi ve bazı morfolojik özelliklerin incelenmesi. Lalahan Hayvancılık Araştırma Enstitüsü Dergisi, 57(2), 69–76. Küçük, M., Bayram, D., & Yılmaz, O. (2002). Morkaraman ve K› v› rc› k X Morkaraman (G1) Melezi Kuzularda Büyüme, Besi Performans, Kesim ve Karkas Özelliklerinin Araştırılmas. Turk J Vet Anim Sci, 26, 1321–1327. Macit, M., Esenbuga, N., & Karaoglu, M. (2002). Growth performance and carcass characteristics of Awassi, Morkaraman and Tushin lambs grazed on pasture and supplemented with concentrate. Journal of Animal and Feed Sciences, 11(1), 59–68. TUIK. (2023). Hayvancılık İstatistikleri. Retrieved 30/01/2023 from http://www.tuik.gov.tr Unal, N., Akcapinar, H., Atasoy, F., & Aytac, M. (2006). Some reproductive and growth traits of crossbred genotypes produced by crossing local sheep breeds of Kivircik x White Karaman and Chios x White Karaman in steppe conditions. Archives Animal Breeding, 49(1), 55–63. Ünal, N., Akçapınar, H., Aytac, M., & Atasoy, F. (2006). Fattening performance and carcass traits in crossbred ram lambs. Medycyna Wet, 62(2), 401–404. Yakan, A., & Ünal, N. (2010). Meat production traits of a new sheep breed called Bafra in Turkey 1. Fattening, slaughter, and carcass characteristics of lambs. Tropical Animal Health and Production, 42, 751–759. Yalcintan, H., Ekiz, B., Kocak, O., Dogan, N., Akin, P. D., & Yilmaz, A. (2017). Carcass and meat quality characteristics of lambs reared in different seasons. Archives Animal Breeding, 60(3), 225–233. Yaranoğlu, B., & Özbeyaz, C. (2019). Fattening performance, slaughter and carcass characteristics of Bafra, Akkaraman and Bafra× Akkaraman F1 lambs at different slaughter weights. Eurasian Journal of Veterinary Sciences, 35(1), 15–23. Yilmaz, A., Ekiz, B., Ozcan, M., Kaptan, C., Hanoglu, H., Erdogan, I., & Kocak, O. (2009). Carcass traits of improved and indigenous lamb breeds of North-Western Turkey under an intensive production system. Italian Journal of Animal Science, 8(4), 663–675. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-3850869","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":268320022,"identity":"61448fd9-3b95-4780-b198-dec7c1654cc1","order_by":0,"name":"Necmettin Ünal","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA00lEQVRIiWNgGAWjYHACxgMMFQwMEhAOM3F6DjCcQdbCRowWxjZStBjcbn5wuHCeXZ5k+9mHHxgqrBMb5Hsf4Ndy55jB4ZnbkouledKNJRjOpCc2sLEb4NdyI8HgMO825sR5DGkMEoxth4FaCLjM4Eb6h8O8c+oT5/E/Y/7B+I8oLTlAWxoOJ86WSGOTYGwgQovkjZyCwzzHjifOnPGMzSLhWLpxG1safi18N9I3PuapqU6ccT6N+caHGmvZfuZj+LWgggQG4mJyFIyCUTAKRgEBAABXqkQFg7ppWQAAAABJRU5ErkJggg==","orcid":"https://orcid.org/0000-0001-5250-7063","institution":"Ankara Universitesi Veteriner Fakultesi","correspondingAuthor":true,"prefix":"","firstName":"Necmettin","middleName":"","lastName":"Ünal","suffix":""},{"id":268320023,"identity":"22351c00-13af-44a9-ae14-a6b741d1262f","order_by":1,"name":"Rabia Arslan","email":"","orcid":"","institution":"Ankara University: Ankara Universitesi","correspondingAuthor":false,"prefix":"","firstName":"Rabia","middleName":"","lastName":"Arslan","suffix":""},{"id":268320024,"identity":"8d7c2664-1d61-45fe-9b06-4c55baf9cae5","order_by":2,"name":"Akın Yakan","email":"","orcid":"","institution":"Hatay Mustafa Kemal University: Hatay Mustafa Kemal Universitesi","correspondingAuthor":false,"prefix":"","firstName":"Akın","middleName":"","lastName":"Yakan","suffix":""}],"badges":[],"createdAt":"2024-01-10 16:18:51","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-3850869/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-3850869/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":57002690,"identity":"d8534db1-bb43-44da-ab2a-f45214997908","added_by":"auto","created_at":"2024-05-23 09:08:19","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":645223,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-3850869/v1/229a3a40-fe4a-4189-9368-6e15dae36ff1.pdf"}],"financialInterests":"","formattedTitle":"Meat production traits of a new breed called Lalahan sheep in Turkey: Fattening, slaughter, and carcass characteristics of lambs","fulltext":[{"header":"INTRODUCTION","content":"\u003cp\u003eIn sheep breeding, income can be obtained from many yields. The most important source of income is lamb meat production. In order to increase the production of high quality lamb meat, it is necessary to raise a large number of lambs with high survival power to slaughter weight in a short time and to have good fattening, carcass and meat quality characteristics. The increase in population and nutrient demand increases the demand for red meat with high nutritional value. The share of sheep meat (9.1%) in the total amount of red meat produced in Turkey is low. In order to increase this ratio, it is very important to obtain genotypes that are suitable for different climatic and pasture conditions of Turkey and can be utilized in lamb production (TUIK, 2023; Unal et al., 2006). One of the methods to improve the genotype is crossbreeding. With crossbreeding, it is possible to obtain new genotypes that adapt to environmental conditions, it is also possible to transform domestic breeds into more productive breeds and at the same time, several traits can be improved (Ak\u0026ccedil;apınar \u0026amp; \u0026Ouml;zbeyaz, 2021).\u003c/p\u003e \u003cp\u003eLalahan sheep (Kıvırcık x Akkaraman G\u003csub\u003e1\u003c/sub\u003e) is a genotype developed within the scope of projects to obtain new genotypes suitable for steppe region conditions for lamb production. The chest of Lalahan sheep is deep and wide. Waist and rump are flat and wide and the rump is inclined downwards. Although the height of the back is a little lower than the body and waist, it is seen as a straight line when the body is viewed from the side. The tail has a small layer of fat at the base and the fat-free part ends on the tarsal joint. Its adaptation to environmental conditions and herd instinct are very good and easy to manage. Estrus, parturition and twin birth rates of ewes were reported as 98.70%, 91.56% and 25.18%, respectively; and average live weight, body length, shoulder height and chest girth at the end of shearing were reported as 52.29 kg, 67.43 cm, 65.91 cm and 90.65 cm, respectively. Lalahan sheep shows adequate performance in terms of fertility and is a genotype morphologically similar to Kıvırcık breed (Halil et al., 2017).\u003c/p\u003e \u003cp\u003eFertility and some morphological characteristics of the genotype were examined by (Halil et al., 2017). The few studies (Ak\u0026ccedil;apınar et al., 2004; Unal et al., 2006) conducted to define the milk yield characteristics of Lalahan ewes were conducted in the first years of crossbreeding, in a single lactation and at a single slaughter weight; there is no information on fattening performance, slaughter and carcass characteristics at different slaughter weights. This study is the first research on fattening, slaughter and carcass traits at different slaughter weights in lambs.\u003c/p\u003e"},{"header":"MATERIAL and METHODS","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003eAnimals and Feeding\u003c/h2\u003e \u003cp\u003eIn the study, 36 male lambs of Lalahan genotype, which were weaned at an average age of 90 days and had a weight of approximately 20 kg, were used. They were randomly divided into 3 groups and these groups were fed intensively until they reached an average live weight of 35 kg (Gr35), 40 kg (Gr40) and 45 kg (Gr45). Fattening was started with 400 g/head/day concentrate feed and 300 g/head/day alfalfa hay. During fattening, lambs were fed ad libitum with concentrate feed and 300 g/head/day limited with alfalfa hay. The feeds were weighed every morning and evening, and the remaining concentrate and alfalfa hay in the feeders were collected and weighed every day in the morning before feeding and deducted from the total feed consumption. During fattening, each lamb was provided with 2.0 m\u003csup\u003e2\u003c/sup\u003e of space, 50 cm feeder length and access to water at any time. The nutrient contents of the concentrate and alfalfa hay used are given in Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eNutritient content and energy levels of concentrate feed and alfalfa hay\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"3\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eComposition\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eConcentrate feed\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eAlfalfa hay\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eDry matter (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e90,87\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e91,96\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCrude protein (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e16,42\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e13,72\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCrude cellulose (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e11,81\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e38,74 (ADF)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCrude oil (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e1,68\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1,76\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCrude ash (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e6,78\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e12,71\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMetabolic energy (kcal/kg DM)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e2700\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2080\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec4\" class=\"Section2\"\u003e \u003ch2\u003eFattening Performance\u003c/h2\u003e \u003cp\u003eThe amount of concentrate and alfalfa hay consumed daily in the groups during fattening was recorded. Live weights of lambs were determined by individual weighing every 14 days. Weighing was done in the morning before feeding. From these values, average live weights (LW) at various periods of fattening, fattening durations, daily weight gain (DWG), daily concentrate feed intake (DCFI) and concentrate feed intake per 1 kg body weight gain (FCR) were calculated.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec5\" class=\"Section2\"\u003e \u003ch2\u003eSlaughter and Carcass Characteristics\u003c/h2\u003e \u003cp\u003eAt Gr35, Gr40 and Gr45, 6 lambs each (18 lambs in total) were slaughtered closest to the group average. Lambs were fasted for 12 hours before slaughter, but lambs were given access to water until slaughter. The weight of the lambs was determined before slaughter. Skin, head, feet, testes, heart full, heart empty, lungs (trachea and lobes), liver, gallbladder, spleen, omental fat, mesenteric fat, esophagus full, rumen\u0026thinsp;+\u0026thinsp;reticulum\u0026thinsp;+\u0026thinsp;omasum\u0026thinsp;+\u0026thinsp;abomasum (RROA) full, rumen full, small intestine full, large intestine full, esophagus, RROA empty, rumen empty, small intestine empty, large intestine empty and hot carcass weight and hot dressing were calculated. After the carcasses were kept at +\u0026thinsp;4\u0026deg;C for 24 hours, kidney, perinephric fat, pelvic fat and scrotal fat, tail and cold carcass weights and cold dressing were determined. Empty body weight was calculated by subtracting the difference between full and empty weight of the digestive system from the pre-slaughter weight. Rational values were calculated by ratios of slaughter characteristics to pre-slaughter body weight and empty body weight.\u003c/p\u003e \u003cp\u003eIn order to determine the carcass characteristics, the carcasses were cut in half using a chainsaw at the level of the vertebrae. The left side of the carcass was divided into 7 parts as leg, foreleg, back, loin, neck, breast and flank according to the method reported by Colomer-Rocher et al. (1987). Physical dissection was performed to determine the ratios of lean, fat, bone and loses- uneatable parts in each piece. The weights were determined and ratios were calculated for each piece. MLD cross-sectional area (eye muscle area) of the carcass (between the 12th and 13th ribs) was drawn on parchment paper. Back fat depths were determined with a digital caliper on the same area from the side of the dorsal line. Carcass parts and dissection products were weighed with a 30 kg electronic scale sensitive to 5 g. The values obtained for the carcass parts were multiplied by two to obtain the weights of the whole carcass. Rational values were then calculated from these weights.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec6\" class=\"Section2\"\u003e \u003ch2\u003eStatistical Analysis\u003c/h2\u003e \u003cp\u003eThe significance of the differences between slaughter groups in terms of fattening performance, slaughter and carcass characteristics were determined by Analysis of Variance and Tukey test. MLD cross-sectional area in the carcass was calculated from the figure drawn on parchment paper using AutoDesk\u0026reg; AutoCad 2022 software. SPSS 23.0 package program was used for calculations.\u003c/p\u003e \u003c/div\u003e"},{"header":"RESULTS","content":"\u003cp\u003eThe data related to fattening performance such as LW (kg) and fattening durations (days) are presented in Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e. The fattening duration was 68.06\u0026thinsp;\u0026plusmn;\u0026thinsp;3.47 days in Gr35, 92.76\u0026thinsp;\u0026plusmn;\u0026thinsp;4.17 days in Gr40 and 113.26\u0026thinsp;\u0026plusmn;\u0026thinsp;4.69 days in Gr45. DWG was 241.50\u0026thinsp;\u0026plusmn;\u0026thinsp;17.90 g from the beginning of fattening to 35 kg in Gr35, 243.33\u0026thinsp;\u0026plusmn;\u0026thinsp;29.68 g from the beginning of fattening to 40 kg in Gr40 and 235.45\u0026thinsp;\u0026plusmn;\u0026thinsp;26.15 g from the beginning of fattening to 45 kg in Gr45 (P\u0026thinsp;\u0026gt;\u0026thinsp;0.05).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eFattening performance of the lambs\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"5\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eItems\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e \u003cp\u003eFattening groups\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eP\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eGr35 (n\u0026thinsp;=\u0026thinsp;12)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eGr40 (n\u0026thinsp;=\u0026thinsp;12)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eGr45 (n\u0026thinsp;=\u0026thinsp;12)\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLive weight (kg)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c2\"\u003e \u003cp\u003e35,65\u0026thinsp;\u0026plusmn;\u0026thinsp;0,99\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e40,28\u0026thinsp;\u0026plusmn;\u0026thinsp;1,24\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e45,15\u0026thinsp;\u0026plusmn;\u0026thinsp;1,10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAge at final weight (day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c2\"\u003e \u003cp\u003e68,06\u0026thinsp;\u0026plusmn;\u0026thinsp;3,47\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e92,76\u0026thinsp;\u0026plusmn;\u0026thinsp;4,17\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e113,26\u0026thinsp;\u0026plusmn;\u0026thinsp;4,69\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAverage daily weight gain (kg)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c2\"\u003e \u003cp\u003e241,50\u0026thinsp;\u0026plusmn;\u0026thinsp;17,90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e243,33\u0026thinsp;\u0026plusmn;\u0026thinsp;29,68\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e235,45\u0026thinsp;\u0026plusmn;\u0026thinsp;26,15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eDaily concentrate feed intake (g)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c2\"\u003e \u003cp\u003e866,98\u0026thinsp;\u0026plusmn;\u0026thinsp;123,11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e963,10\u0026thinsp;\u0026plusmn;\u0026thinsp;104,05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e1034,10\u0026thinsp;\u0026plusmn;\u0026thinsp;91,03\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFeed conversion ratio\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c2\"\u003e \u003cp\u003e3,590\u0026thinsp;\u0026plusmn;\u0026thinsp;0,22\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e3,958\u0026thinsp;\u0026plusmn;\u0026thinsp;0,28\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e4,392\u0026thinsp;\u0026plusmn;\u0026thinsp;0,35\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"5\"\u003e\u003csup\u003ea\u003c/sup\u003e Concentrate feed consumed (kg) for 1 kg body weight gain; -: P\u0026thinsp;\u0026gt;\u0026thinsp;0,05\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eThe means of weights of slaughter characteristics of the groups are given in Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e. Hot dressing calculated according to pre-slaughter weight were 46,22\u0026thinsp;\u0026plusmn;\u0026thinsp;0,45%, 45,49\u0026thinsp;\u0026plusmn;\u0026thinsp;0,90% and 47,05\u0026thinsp;\u0026plusmn;\u0026thinsp;0,83%; cold dressings were 45,26\u0026thinsp;\u0026plusmn;\u0026thinsp;0,57%, 44,66\u0026thinsp;\u0026plusmn;\u0026thinsp;1,15 and 46,11\u0026thinsp;\u0026plusmn;\u0026thinsp;0,85% and the differences between the traits were found insignificant. Hot dressing calculated according to empty body weight were 54,01\u0026thinsp;\u0026plusmn;\u0026thinsp;0,44%, 53,01\u0026thinsp;\u0026plusmn;\u0026thinsp;0,96% and 55,34\u0026thinsp;\u0026plusmn;\u0026thinsp;0,28%; cold dressings were 52,90\u0026thinsp;\u0026plusmn;\u0026thinsp;0,53%, 52,05\u0026thinsp;\u0026plusmn;\u0026thinsp;1,31% and 54,25\u0026thinsp;\u0026plusmn;\u0026thinsp;0,96%; head ratios were 6,26\u0026thinsp;\u0026plusmn;\u0026thinsp;0,14%, 5,96\u0026thinsp;\u0026plusmn;\u0026thinsp;0,24% and 6,15\u0026thinsp;\u0026plusmn;\u0026thinsp;0,13%; skin ratio 11,12\u0026thinsp;\u0026plusmn;\u0026thinsp;0,53%, 11,66\u0026thinsp;\u0026plusmn;\u0026thinsp;0,33 and 12,12\u0026thinsp;\u0026plusmn;\u0026thinsp;0,22; digestive tract empty ratio 7,72\u0026thinsp;\u0026plusmn;\u0026thinsp;0,16%, 7,63\u0026thinsp;\u0026plusmn;\u0026thinsp;0,31 and 7,22\u0026thinsp;\u0026plusmn;\u0026thinsp;0,15 in groups (Gr35, Gr40 and Gr45), respectively and the differences between the traits were found to be insignificant.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMeans (\u0026plusmn;\u0026thinsp;SE) of slaughter chatacteristics (n\u0026thinsp;=\u0026thinsp;6 for each group)\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"5\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eItems\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e \u003cp\u003eSlaughter weight groups\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eP\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eGr35\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eGr40\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eGr45\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSlaughter weight (kg)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e35,07\u0026thinsp;\u0026plusmn;\u0026thinsp;0,16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e40,80\u0026thinsp;\u0026plusmn;\u0026thinsp;0,74\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e45,47\u0026thinsp;\u0026plusmn;\u0026thinsp;0,49\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEmpty body weight (kg)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e30,01\u0026thinsp;\u0026plusmn;\u0026thinsp;0,29\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e34,99\u0026thinsp;\u0026plusmn;\u0026thinsp;0,56\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e38,65\u0026thinsp;\u0026plusmn;\u0026thinsp;0,32\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eHot carcass weight (kg)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e16,21\u0026thinsp;\u0026plusmn;\u0026thinsp;0,14\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e18,52\u0026thinsp;\u0026plusmn;\u0026thinsp;0,28\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e21,40\u0026thinsp;\u0026plusmn;\u0026thinsp;0,48\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCold carcass weight (kg)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e15,87\u0026thinsp;\u0026plusmn;\u0026thinsp;0,16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e18,19\u0026thinsp;\u0026plusmn;\u0026thinsp;0,27\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e20,97\u0026thinsp;\u0026plusmn;\u0026thinsp;0,46\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eHot dressing (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e46,22\u0026thinsp;\u0026plusmn;\u0026thinsp;0,45\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e45,49\u0026thinsp;\u0026plusmn;\u0026thinsp;0,90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e47,05\u0026thinsp;\u0026plusmn;\u0026thinsp;0,83\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCold dressing (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e45,26\u0026thinsp;\u0026plusmn;\u0026thinsp;0,57\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e44,66\u0026thinsp;\u0026plusmn;\u0026thinsp;1,15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e46,11\u0026thinsp;\u0026plusmn;\u0026thinsp;0,85\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eHot dressing (%)\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e54,01\u0026thinsp;\u0026plusmn;\u0026thinsp;0,44\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e53,01\u0026thinsp;\u0026plusmn;\u0026thinsp;0,96\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e55,34\u0026thinsp;\u0026plusmn;\u0026thinsp;0,28\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCold dressing (%)\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e52,90\u0026thinsp;\u0026plusmn;\u0026thinsp;0,53\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e52,05\u0026thinsp;\u0026plusmn;\u0026thinsp;1,31\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e54,25\u0026thinsp;\u0026plusmn;\u0026thinsp;0,96\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c4\" namest=\"c1\"\u003e \u003cp\u003eNon-carcass components (as %of slaughter weight)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eHead\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e6,26\u0026thinsp;\u0026plusmn;\u0026thinsp;0,14\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e5,96\u0026thinsp;\u0026plusmn;\u0026thinsp;0,24\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e6,15\u0026thinsp;\u0026plusmn;\u0026thinsp;0,13\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSkin\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e11,12\u0026thinsp;\u0026plusmn;\u0026thinsp;0,53\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e11,66\u0026thinsp;\u0026plusmn;\u0026thinsp;0,33\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e12,12\u0026thinsp;\u0026plusmn;\u0026thinsp;0,22\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFeet\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2,85\u0026thinsp;\u0026plusmn;\u0026thinsp;0,02a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2,57\u0026thinsp;\u0026plusmn;\u0026thinsp;0,07b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2,48\u0026thinsp;\u0026plusmn;\u0026thinsp;0,05b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e***\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eHeart (full)\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0,76\u0026thinsp;\u0026plusmn;\u0026thinsp;0,04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0,72\u0026thinsp;\u0026plusmn;\u0026thinsp;0,02\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0,71\u0026thinsp;\u0026plusmn;\u0026thinsp;0,02\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eHeart (empty)\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0,74\u0026thinsp;\u0026plusmn;\u0026thinsp;0,03\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0,70\u0026thinsp;\u0026plusmn;\u0026thinsp;0,02\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0,68\u0026thinsp;\u0026plusmn;\u0026thinsp;0,02\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLungs\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1,82\u0026thinsp;\u0026plusmn;\u0026thinsp;0,09a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1,63\u0026thinsp;\u0026plusmn;\u0026thinsp;0,09ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1,51\u0026thinsp;\u0026plusmn;\u0026thinsp;0,06b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e*\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTrachea\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0,17\u0026thinsp;\u0026plusmn;\u0026thinsp;0,007a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0,21\u0026thinsp;\u0026plusmn;\u0026thinsp;0,004b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0,21\u0026thinsp;\u0026plusmn;\u0026thinsp;0,012b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e**\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLobs\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1,65\u0026thinsp;\u0026plusmn;\u0026thinsp;0,08a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1,43\u0026thinsp;\u0026plusmn;\u0026thinsp;0,09ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1,31\u0026thinsp;\u0026plusmn;\u0026thinsp;0,05b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e*\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLiver\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2,37\u0026thinsp;\u0026plusmn;\u0026thinsp;0,07\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2,29\u0026thinsp;\u0026plusmn;\u0026thinsp;0,06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2,21\u0026thinsp;\u0026plusmn;\u0026thinsp;0,07\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eGallbladder\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0,09\u0026thinsp;\u0026plusmn;\u0026thinsp;0,009\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0,08\u0026thinsp;\u0026plusmn;\u0026thinsp;0,019\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0,08\u0026thinsp;\u0026plusmn;\u0026thinsp;0,018\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSpleen\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0,25\u0026thinsp;\u0026plusmn;\u0026thinsp;0,016\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0,27\u0026thinsp;\u0026plusmn;\u0026thinsp;0,010\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0,29\u0026thinsp;\u0026plusmn;\u0026thinsp;0,016\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTesticles\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0,49\u0026thinsp;\u0026plusmn;\u0026thinsp;0,07a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0,69\u0026thinsp;\u0026plusmn;\u0026thinsp;0,04ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0,91\u0026thinsp;\u0026plusmn;\u0026thinsp;0,07b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e**\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eOmental fat\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0,95\u0026thinsp;\u0026plusmn;\u0026thinsp;0,05a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1,06\u0026thinsp;\u0026plusmn;\u0026thinsp;0,11ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1,37\u0026thinsp;\u0026plusmn;\u0026thinsp;0,12b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e*\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMesenteric fat\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0,97\u0026thinsp;\u0026plusmn;\u0026thinsp;0,05a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1,28\u0026thinsp;\u0026plusmn;\u0026thinsp;0,09ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1,41\u0026thinsp;\u0026plusmn;\u0026thinsp;0,11b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e**\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eDigestive tract (full)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e21,03\u0026thinsp;\u0026plusmn;\u0026thinsp;0,78\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e20,75\u0026thinsp;\u0026plusmn;\u0026thinsp;0,31\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e21,12\u0026thinsp;\u0026plusmn;\u0026thinsp;0,59\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEsophagus\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0,13\u0026thinsp;\u0026plusmn;\u0026thinsp;0,007\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0,13\u0026thinsp;\u0026plusmn;\u0026thinsp;0,007\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0,12\u0026thinsp;\u0026plusmn;\u0026thinsp;0,005\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eRROA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e12,62\u0026thinsp;\u0026plusmn;\u0026thinsp;0,57\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e11,80\u0026thinsp;\u0026plusmn;\u0026thinsp;0,36\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e12,53\u0026thinsp;\u0026plusmn;\u0026thinsp;0,56\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eRumen\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e10,83\u0026thinsp;\u0026plusmn;\u0026thinsp;0,56\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e9,91\u0026thinsp;\u0026plusmn;\u0026thinsp;0,21\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10,57\u0026thinsp;\u0026plusmn;\u0026thinsp;0,48\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSmall intestine\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4,73\u0026thinsp;\u0026plusmn;\u0026thinsp;0,29\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4,85\u0026thinsp;\u0026plusmn;\u0026thinsp;0,20\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e4,61\u0026thinsp;\u0026plusmn;\u0026thinsp;0,18\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLarge intestine\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3,55\u0026thinsp;\u0026plusmn;\u0026thinsp;0,13\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3,97\u0026thinsp;\u0026plusmn;\u0026thinsp;0,13\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3,86\u0026thinsp;\u0026plusmn;\u0026thinsp;0,19\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eDigestive tract (empty)\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e7,72\u0026thinsp;\u0026plusmn;\u0026thinsp;0,16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e7,63\u0026thinsp;\u0026plusmn;\u0026thinsp;0,31\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7,22\u0026thinsp;\u0026plusmn;\u0026thinsp;0,15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEsophagus\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0,14\u0026thinsp;\u0026plusmn;\u0026thinsp;0,009\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0,15\u0026thinsp;\u0026plusmn;\u0026thinsp;0,009\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0,14\u0026thinsp;\u0026plusmn;\u0026thinsp;0,007\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eRROA\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3,18\u0026thinsp;\u0026plusmn;\u0026thinsp;0,14\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3,24\u0026thinsp;\u0026plusmn;\u0026thinsp;0,15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3,09\u0026thinsp;\u0026plusmn;\u0026thinsp;0,08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eRumen\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2,29\u0026thinsp;\u0026plusmn;\u0026thinsp;0,09a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1,97\u0026thinsp;\u0026plusmn;\u0026thinsp;0,10b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1,89\u0026thinsp;\u0026plusmn;\u0026thinsp;0,06b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e**\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSmall intestine\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2,65\u0026thinsp;\u0026plusmn;\u0026thinsp;0,08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2,55\u0026thinsp;\u0026plusmn;\u0026thinsp;0,14\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2,46\u0026thinsp;\u0026plusmn;\u0026thinsp;0,06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLarge intestine\u003csup\u003e#\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1,75\u0026thinsp;\u0026plusmn;\u0026thinsp;0,04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1,68\u0026thinsp;\u0026plusmn;\u0026thinsp;0,11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1,54\u0026thinsp;\u0026plusmn;\u0026thinsp;0,08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eRROA: Rumen\u0026thinsp;+\u0026thinsp;Retikulum\u0026thinsp;+\u0026thinsp;Omasum\u0026thinsp;+\u0026thinsp;Abomasum; a, b: Means with unlike letters in rows differ significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05)\u003c/p\u003e \u003cp\u003e \u003csup\u003e#\u003c/sup\u003e: Besed on empty body weight\u003c/p\u003e \u003cp\u003eIn Gr35, Gr40 and Gr45 groups, lean ratios were 61.82\u0026thinsp;\u0026plusmn;\u0026thinsp;0.60%, 61.04\u0026thinsp;\u0026plusmn;\u0026thinsp;0.47 and 57.53\u0026thinsp;\u0026plusmn;\u0026thinsp;0.74 (P\u0026thinsp;\u0026lt;\u0026thinsp;0.001), fat ratios were 13.57\u0026thinsp;\u0026plusmn;\u0026thinsp;0.24%, 14.05\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17 and 19.46\u0026thinsp;\u0026plusmn;\u0026thinsp;0.68 (P\u0026thinsp;\u0026lt;\u0026thinsp;0.001) and bone ratios were 18.52\u0026thinsp;\u0026plusmn;\u0026thinsp;0.68%, 18.58\u0026thinsp;\u0026plusmn;\u0026thinsp;0.42 and 17.99\u0026thinsp;\u0026plusmn;\u0026thinsp;0.34 (P\u0026thinsp;\u0026gt;\u0026thinsp;0.05). In the groups, tail fat ratios were 2,59\u0026thinsp;\u0026plusmn;\u0026thinsp;0,37%, 3,57\u0026thinsp;\u0026plusmn;\u0026thinsp;0,39 and 3,42\u0026thinsp;\u0026plusmn;\u0026thinsp;0,34 (P\u0026thinsp;\u0026gt;\u0026thinsp;0,05); leg ratios were 31,57\u0026thinsp;\u0026plusmn;\u0026thinsp;0,71%, 30,04\u0026thinsp;\u0026plusmn;\u0026thinsp;0,58 and 28,41\u0026thinsp;\u0026plusmn;\u0026thinsp;0,27 (P\u0026thinsp;\u0026lt;\u0026thinsp;0,01); foreleg ratios were 17,87\u0026thinsp;\u0026plusmn;\u0026thinsp;0,28%, 17,11\u0026thinsp;\u0026plusmn;\u0026thinsp;0,37 and 17,72\u0026thinsp;\u0026plusmn;\u0026thinsp;0,31 (P\u0026thinsp;\u0026gt;\u0026thinsp;0,05); back ratios were 13,39\u0026thinsp;\u0026plusmn;\u0026thinsp;0,23%, 12,63\u0026thinsp;\u0026plusmn;\u0026thinsp;0,46 and 12,63\u0026thinsp;\u0026plusmn;\u0026thinsp;0,46 and 14,72\u0026thinsp;\u0026plusmn;\u0026thinsp;0,56% (P\u0026thinsp;\u0026lt;\u0026thinsp;0,05); loin ratios were 8,41\u0026thinsp;\u0026plusmn;\u0026thinsp;0,13, 7,88\u0026thinsp;\u0026plusmn;\u0026thinsp;0,26 and 7,19\u0026thinsp;\u0026plusmn;\u0026thinsp;0,12% (P\u0026thinsp;\u0026lt;\u0026thinsp;0,001); eye muscle areas were 14,29\u0026thinsp;\u0026plusmn;\u0026thinsp;0,48; 16.16\u0026thinsp;\u0026plusmn;\u0026thinsp;0.42 and 17.73\u0026thinsp;\u0026plusmn;\u0026thinsp;0.20 cm2 (P\u0026thinsp;\u0026lt;\u0026thinsp;0.001); back fat depths were 1.13\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04, 1.57\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06 and 2.43\u0026thinsp;\u0026plusmn;\u0026thinsp;0.28 (P\u0026thinsp;\u0026lt;\u0026thinsp;0.001), respectively. While lean/fat ratio was highest in Gr35 and Gr40 (4.56\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10 and 4,35\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06) and lowest in Gr45 (2.98\u0026thinsp;\u0026plusmn;\u0026thinsp;0.13) (P\u0026thinsp;\u0026lt;\u0026thinsp;0.001) (Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab4\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMeans (\u0026plusmn;\u0026thinsp;SE) for carcass traits (n\u0026thinsp;=\u0026thinsp;6 for each group)\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"5\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eItems\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e \u003cp\u003eSlaughter weight groups\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eP\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eGr35\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eGr40\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eGr45\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c4\" namest=\"c1\"\u003e \u003cp\u003eComposition of the left half carcass (out of 100)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLean (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e61,82\u0026thinsp;\u0026plusmn;\u0026thinsp;0,60a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e61,04\u0026thinsp;\u0026plusmn;\u0026thinsp;0,47a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e57,53\u0026thinsp;\u0026plusmn;\u0026thinsp;0,74b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e***\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFat (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e13,57\u0026thinsp;\u0026plusmn;\u0026thinsp;0,24a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e14,05\u0026thinsp;\u0026plusmn;\u0026thinsp;0,17a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e19,46\u0026thinsp;\u0026plusmn;\u0026thinsp;0,68b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e***\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBone (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e18,52\u0026thinsp;\u0026plusmn;\u0026thinsp;0,68\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e18,58\u0026thinsp;\u0026plusmn;\u0026thinsp;0,42\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e17,99\u0026thinsp;\u0026plusmn;\u0026thinsp;0,34\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLoses and uneatable parts (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1,04\u0026thinsp;\u0026plusmn;\u0026thinsp;0,11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1,14\u0026thinsp;\u0026plusmn;\u0026thinsp;0,09\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0,95\u0026thinsp;\u0026plusmn;\u0026thinsp;0,09\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTail fat (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2,59\u0026thinsp;\u0026plusmn;\u0026thinsp;0,37\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3,57\u0026thinsp;\u0026plusmn;\u0026thinsp;0,39\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3,42\u0026thinsp;\u0026plusmn;\u0026thinsp;0,34\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eKidneys (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0,75\u0026thinsp;\u0026plusmn;\u0026thinsp;0,03a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0,67\u0026thinsp;\u0026plusmn;\u0026thinsp;0,02b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0,65\u0026thinsp;\u0026plusmn;\u0026thinsp;0,02b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e*\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003ePerinephric fat (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0,71\u0026thinsp;\u0026plusmn;\u0026thinsp;0,08a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0,80\u0026thinsp;\u0026plusmn;\u0026thinsp;0,07a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1,22\u0026thinsp;\u0026plusmn;\u0026thinsp;0,15b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e**\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003ePelvic fat (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0,43\u0026thinsp;\u0026plusmn;\u0026thinsp;0,04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0,49\u0026thinsp;\u0026plusmn;\u0026thinsp;0,04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0,47\u0026thinsp;\u0026plusmn;\u0026thinsp;0,04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eScrotal fat (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0,43\u0026thinsp;\u0026plusmn;\u0026thinsp;0,04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0,42\u0026thinsp;\u0026plusmn;\u0026thinsp;0,04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0,54\u0026thinsp;\u0026plusmn;\u0026thinsp;0,04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLean/fat\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4,56\u0026thinsp;\u0026plusmn;\u0026thinsp;0,10a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4,35\u0026thinsp;\u0026plusmn;\u0026thinsp;0,06a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2,98\u0026thinsp;\u0026plusmn;\u0026thinsp;0,13b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e***\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLean/bone\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3,36\u0026thinsp;\u0026plusmn;\u0026thinsp;0,12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3,29\u0026thinsp;\u0026plusmn;\u0026thinsp;0,07\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3,20\u0026thinsp;\u0026plusmn;\u0026thinsp;0,06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c4\" namest=\"c1\"\u003e \u003cp\u003eComposition of the left half carcass cuts (out of 100)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLeg\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e31,57\u0026thinsp;\u0026plusmn;\u0026thinsp;0,71a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e30,04\u0026thinsp;\u0026plusmn;\u0026thinsp;0,58ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e28,41\u0026thinsp;\u0026plusmn;\u0026thinsp;0,27b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e**\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLean in leg\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e71,96\u0026thinsp;\u0026plusmn;\u0026thinsp;0,29\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e72,36\u0026thinsp;\u0026plusmn;\u0026thinsp;0,58\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e70,90\u0026thinsp;\u0026plusmn;\u0026thinsp;2,55\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFat in leg\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8,67\u0026thinsp;\u0026plusmn;\u0026thinsp;0,29a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e9,11\u0026thinsp;\u0026plusmn;\u0026thinsp;0,44a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e11,40\u0026thinsp;\u0026plusmn;\u0026thinsp;0,25b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e***\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBone in leg\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e19,38\u0026thinsp;\u0026plusmn;\u0026thinsp;0,39a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e18,53\u0026thinsp;\u0026plusmn;\u0026thinsp;0,34ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e17,69\u0026thinsp;\u0026plusmn;\u0026thinsp;0,35b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e*\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLoses and uneatable parts\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0,49\u0026thinsp;\u0026plusmn;\u0026thinsp;0,08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0,47\u0026thinsp;\u0026plusmn;\u0026thinsp;0,06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0,48\u0026thinsp;\u0026plusmn;\u0026thinsp;0,02\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eForeleg\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e17,87\u0026thinsp;\u0026plusmn;\u0026thinsp;0,28\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e17,11\u0026thinsp;\u0026plusmn;\u0026thinsp;0,37\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e17,72\u0026thinsp;\u0026plusmn;\u0026thinsp;0,31\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLean in foreleg\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e67,71\u0026thinsp;\u0026plusmn;\u0026thinsp;1,08a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e67,81\u0026thinsp;\u0026plusmn;\u0026thinsp;0,63a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e61,97\u0026thinsp;\u0026plusmn;\u0026thinsp;0,63b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e***\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFat in foreleg\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e10,98\u0026thinsp;\u0026plusmn;\u0026thinsp;0,71a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e11,34\u0026thinsp;\u0026plusmn;\u0026thinsp;0,55a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e18,98\u0026thinsp;\u0026plusmn;\u0026thinsp;0,61b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e***\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBone in foreleg\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e20,45\u0026thinsp;\u0026plusmn;\u0026thinsp;0,61a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e19,63\u0026thinsp;\u0026plusmn;\u0026thinsp;0,23ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e18,41\u0026thinsp;\u0026plusmn;\u0026thinsp;0,21b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e**\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLoses and uneatable parts\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0,87\u0026thinsp;\u0026plusmn;\u0026thinsp;0,24\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1,22\u0026thinsp;\u0026plusmn;\u0026thinsp;0,11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0,65\u0026thinsp;\u0026plusmn;\u0026thinsp;0,06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBack\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e13,39\u0026thinsp;\u0026plusmn;\u0026thinsp;0,23ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e12,63\u0026thinsp;\u0026plusmn;\u0026thinsp;0,46a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e14,72\u0026thinsp;\u0026plusmn;\u0026thinsp;0,56b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e*\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLean in back\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e54,94\u0026thinsp;\u0026plusmn;\u0026thinsp;1,12a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e58,88\u0026thinsp;\u0026plusmn;\u0026thinsp;1,10b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e53,78\u0026thinsp;\u0026plusmn;\u0026thinsp;1,33a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e*\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFat in back\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e18,62\u0026thinsp;\u0026plusmn;\u0026thinsp;0,91a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e14,08\u0026thinsp;\u0026plusmn;\u0026thinsp;0,79b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e20,75\u0026thinsp;\u0026plusmn;\u0026thinsp;1,27a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e**\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBone in back\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e25,05\u0026thinsp;\u0026plusmn;\u0026thinsp;1,66\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e25,85\u0026thinsp;\u0026plusmn;\u0026thinsp;0,90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e24,53\u0026thinsp;\u0026plusmn;\u0026thinsp;0,944\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLoses and uneatable parts\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1,39\u0026thinsp;\u0026plusmn;\u0026thinsp;0,082\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1,19\u0026thinsp;\u0026plusmn;\u0026thinsp;0,17\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0,95\u0026thinsp;\u0026plusmn;\u0026thinsp;0,11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLoin\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8,41\u0026thinsp;\u0026plusmn;\u0026thinsp;0,13a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e7,88\u0026thinsp;\u0026plusmn;\u0026thinsp;0,26a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7,19\u0026thinsp;\u0026plusmn;\u0026thinsp;0,12b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e**\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLean in loin\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e64,47\u0026thinsp;\u0026plusmn;\u0026thinsp;0,87a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e62,61\u0026thinsp;\u0026plusmn;\u0026thinsp;0,58ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e61,35\u0026thinsp;\u0026plusmn;\u0026thinsp;0,95b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e*\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFat in loin\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e16,90\u0026thinsp;\u0026plusmn;\u0026thinsp;1,03\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e16,55\u0026thinsp;\u0026plusmn;\u0026thinsp;0,67\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e18,44\u0026thinsp;\u0026plusmn;\u0026thinsp;0,74\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBone in loin\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e17,59\u0026thinsp;\u0026plusmn;\u0026thinsp;1,05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e20,06\u0026thinsp;\u0026plusmn;\u0026thinsp;1,14\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e19,04\u0026thinsp;\u0026plusmn;\u0026thinsp;0,71\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLoses and uneatable parts\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1,05\u0026thinsp;\u0026plusmn;\u0026thinsp;0,22\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0,79\u0026thinsp;\u0026plusmn;\u0026thinsp;0,23\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1,16\u0026thinsp;\u0026plusmn;\u0026thinsp;0,16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eNeck\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8,46\u0026thinsp;\u0026plusmn;\u0026thinsp;0,56a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e9,84\u0026thinsp;\u0026plusmn;\u0026thinsp;0,29ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10,61\u0026thinsp;\u0026plusmn;\u0026thinsp;0,24b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e**\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLean in neck\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e63,67\u0026thinsp;\u0026plusmn;\u0026thinsp;1,64a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e58,80\u0026thinsp;\u0026plusmn;\u0026thinsp;0,73b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e57,17\u0026thinsp;\u0026plusmn;\u0026thinsp;0,99b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e**\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFat in neck\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e12,17\u0026thinsp;\u0026plusmn;\u0026thinsp;1,24a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e15,69\u0026thinsp;\u0026plusmn;\u0026thinsp;0,50b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e14,56\u0026thinsp;\u0026plusmn;\u0026thinsp;0,52b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e*\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBone in neck\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e18,89\u0026thinsp;\u0026plusmn;\u0026thinsp;0,33a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e19,75\u0026thinsp;\u0026plusmn;\u0026thinsp;0,53a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e23,84\u0026thinsp;\u0026plusmn;\u0026thinsp;1,14ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e**\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLoses and uneatable parts\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e5,28\u0026thinsp;\u0026plusmn;\u0026thinsp;0,45\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e5,77\u0026thinsp;\u0026plusmn;\u0026thinsp;0,61\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e4,43\u0026thinsp;\u0026plusmn;\u0026thinsp;0,71\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBreast\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9,50\u0026thinsp;\u0026plusmn;\u0026thinsp;0,34\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e10,47\u0026thinsp;\u0026plusmn;\u0026thinsp;0,21\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e9,99\u0026thinsp;\u0026plusmn;\u0026thinsp;0,39\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLean in breast\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e52,64\u0026thinsp;\u0026plusmn;\u0026thinsp;1,05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e53,07\u0026thinsp;\u0026plusmn;\u0026thinsp;0,45\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e46,07\u0026thinsp;\u0026plusmn;\u0026thinsp;0,97\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e***\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFat in breast\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e23,29\u0026thinsp;\u0026plusmn;\u0026thinsp;1,41\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e23,20\u0026thinsp;\u0026plusmn;\u0026thinsp;0,94\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e32,16\u0026thinsp;\u0026plusmn;\u0026thinsp;1,13\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e***\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBone in breast\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e24,07\u0026thinsp;\u0026plusmn;\u0026thinsp;1,28\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e23,73\u0026thinsp;\u0026plusmn;\u0026thinsp;0,75\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e21,78\u0026thinsp;\u0026plusmn;\u0026thinsp;0,81\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e-\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFlank\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e5,60\u0026thinsp;\u0026plusmn;\u0026thinsp;0,40a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e6,56\u0026thinsp;\u0026plusmn;\u0026thinsp;0,51ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7,17\u0026thinsp;\u0026plusmn;\u0026thinsp;0,21b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e*\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLean in flank\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e69,30\u0026thinsp;\u0026plusmn;\u0026thinsp;0,98a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e64,28\u0026thinsp;\u0026plusmn;\u0026thinsp;2,02a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e48,39\u0026thinsp;\u0026plusmn;\u0026thinsp;1,99b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e***\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFat in flank\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e30,70\u0026thinsp;\u0026plusmn;\u0026thinsp;0,98a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e35,72\u0026thinsp;\u0026plusmn;\u0026thinsp;2,01a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e51,61\u0026thinsp;\u0026plusmn;\u0026thinsp;1,99b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e***\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEye muscle area (cm\u003csup\u003e2\u003c/sup\u003e)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e14,29\u0026thinsp;\u0026plusmn;\u0026thinsp;0,48a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e16,16\u0026thinsp;\u0026plusmn;\u0026thinsp;0,42b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e17,73\u0026thinsp;\u0026plusmn;\u0026thinsp;0,20c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e***\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBack fat depth (mm)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1,13\u0026thinsp;\u0026plusmn;\u0026thinsp;0,04a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1,57\u0026thinsp;\u0026plusmn;\u0026thinsp;0,06ab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2,43\u0026thinsp;\u0026plusmn;\u0026thinsp;0,28b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e***\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"5\"\u003ea, b, c: Means with unlike letters in rows differ significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05)\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e"},{"header":"DISCUSSION","content":"\u003cdiv id=\"Sec9\" class=\"Section2\"\u003e \u003ch2\u003eFattening Performance\u003c/h2\u003e \u003cp\u003eLalahan sheep contains approximately 75% Kıvırcık and 25% Akkaraman genotypes. In terms of fattening performance, Lalahan genotype lambs are expected to be similar to Kıvırcık breed. In this study, the DWG values obtained in fattening up to 35, 40 and 45 kg live weight (235, 242 and 236 g) were between the lower and upper limits of the DWG values (between 230\u0026ndash;265 g) reported for Kıvırcık breed in intensive fattening (Ak\u0026ccedil;apınar, 2000; Altın et al., 2005; Altınel et al., 1998; Demir et al., 2002; Erol, 2013; G\u0026ouml;kdal et al., 2012). While the DWG obtained in this study were partially similar to the DWG values (251, 241 and 251 g) determined in Bafra lambs fed intensively from 20 kg to 35, 40 and 45 kg (Yakan \u0026amp; \u0026Uuml;nal, 2010) and the value obtained in Bafra lambs fed intensively from 20 kg to 34\u0026ndash;42 kg (255 g) in a study (Yaranoğlu \u0026amp; \u0026Ouml;zbeyaz, 2019). In a study conducted at Lalahan Livestock Research Institute, the DWG values of Kıvırcık x Akkaraman F2, Kıvırcık x Akkaraman G\u003csub\u003e1\u003c/sub\u003e lambs were lower than the DWG calculated in intensive fattening from 20 kg to 45 kg (271 and 279 g) and the value obtained in Bafra x Akkaraman F\u003csub\u003e1\u003c/sub\u003e lambs in intensive fattening from 20 kg to 34 kg (273 g) (Unal et al., 2006; Yaranoğlu \u0026amp; \u0026Ouml;zbeyaz, 2019).\u003c/p\u003e \u003cp\u003eAs expected, FCR were higher in Gr45 than Gr40 and Gr35. It can be said that the low daily feed consumption in the early stages of fattening is related to the smaller body weight and digestive system capacities of the lambs. When the FCR (3.863, 3.952 and 4.392 kg, respectively) between beginning of fattening \u0026minus;\u0026thinsp;35 kg, beginning of fattening \u0026minus;\u0026thinsp;40 kg and beginning of fattening \u0026minus;\u0026thinsp;45 kg were examined, it was seen that especially beginning of fattening \u0026minus;\u0026thinsp;35 kg and beginning of fattening \u0026minus;\u0026thinsp;40 kg periods were similar, while it was the highest in beginning of fattening \u0026minus;\u0026thinsp;45 kg period. It is expected that FCR increases with the increase in live weight in fattening and it is consistent with the literature (Yakan \u0026amp; \u0026Uuml;nal, 2010; Yaranoğlu \u0026amp; \u0026Ouml;zbeyaz, 2019). On the other hand, the FCR (3.863; 3.952 and 4.392 kg) obtained from the beginning of fattening to 35, 40 and 45 kg live weights were lower than the FCR values (5.29\u0026ndash;6.14 kg) reported in intensive fattening for Kıvırcık breed (Altın et al., 2005; Demir et al., 2002; G\u0026ouml;kdal et al., 2012). However, Akkaraman and Kıvırcık crossbreed was lower than the values determined in studies conducted with different genotypes (Aytekin et al., 2015; K\u0026uuml;\u0026ccedil;\u0026uuml;k et al., 2002; Yaranoğlu \u0026amp; \u0026Ouml;zbeyaz, 2019).\u003c/p\u003e \u003cp\u003eIt was observed that Lalahan genotype male lambs were similar to Kıvırcık breed from which they originated in terms of DWG increase in intensive fattening, but lower than Kıvırcık crosses and Akkaraman breeds. On the other hand, it was determined that they were better than Kıvırcık, Kıvırcık crossbreeds, Akkaraman and various local breeds in terms of FCR, that is, their feed conversion ability was high. In this respect, it can be said that the fattening performance of Lalahan genotype in intensive conditions is at an acceptable level.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec10\" class=\"Section2\"\u003e \u003ch2\u003eSlaughter and Carcass Characteristics\u003c/h2\u003e \u003cp\u003e In this study, slaughter characteristics were analyzed according to pre-slaughter and empty body weights. The fullness rate of the digestive system may be at different levels in each animal and this may affect the differences between slaughter characteristics. Therefore, while evaluating the slaughter traits of lambs, calculations were also made according to empty body weight.\u003c/p\u003e \u003cp\u003eHot (46.22, 45.49 and 47.05%) and cold (45.26, 44.66 and 46.11%) dressing determined according to pre-slaughter body weight were similar in Gr35, Gr40 and Gr45 groups. Similarly, hot (54.01%, 53.01% and 55.34%) and cold (52.90%, 52.05% and 54.25%) dressing calculated according to empty body weight were similar in the groups. Live weight at slaughter did not statistically affect hot and cold dressings, but there was an increasing trend in yields with slaughter weight. This is thought to be related to the increase in muscle and fat tissue due to the increase in live weight. On the other hand, the hot dressing determined in this study were higher in Akkaraman, Bafra and Bafra x Akkaraman F\u003csub\u003e1\u003c/sub\u003e lambs with an average slaughter weight of 34 kg (44.05; 44.61; 46.77%) (Yaranoğlu \u0026amp; \u0026Ouml;zbeyaz, 2019), Morkaraman and Kıvırcık x Morkaraman G\u003csub\u003e1\u003c/sub\u003e lambs with an average slaughter weight of 41 and 44 kg (46.15 and 46.97%) (K\u0026uuml;\u0026ccedil;\u0026uuml;k et al., 2002), Bafra lambs with slaughter weights of 30, 35, 40 and 45 kg (44,19, 45,41, 47,16 and 46,90%, respectively) (Yakan \u0026amp; \u0026Uuml;nal, 2010).\u003c/p\u003e \u003cp\u003eIn Gr35, Gr40 and Gr45 groups, feet (P\u0026thinsp;\u0026lt;\u0026thinsp;0.001) and rumen empty (P\u0026thinsp;\u0026lt;\u0026thinsp;0.01) ratios decreased and omental (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) and mesenteric (P\u0026thinsp;\u0026lt;\u0026thinsp;0.01) fat ratios increased with increasing slaughter weight. The increase in omental and mesenteric fat ratios with the increase in slaughter weight is expected and is consistent with the reports (Yakan \u0026amp; \u0026Uuml;nal, 2010; Yaranoğlu \u0026amp; \u0026Ouml;zbeyaz, 2019). The decrease in empty rumen weight is thought to be due to the inability of rumen development to keep up with the rate of muscle and fat increase, which is the main reason for the increase in live weight. It was also found that testicles ratio increased with the increase in slaughter weight (P\u0026thinsp;\u0026lt;\u0026thinsp;0.001). This is consistent with the literature reported for local breed lambs (Yakan \u0026amp; \u0026Uuml;nal, 2010; Yaranoğlu \u0026amp; \u0026Ouml;zbeyaz, 2019) and is explained by the approach of puberty due to the prolonged fattening period.\u003c/p\u003e \u003cp\u003eIt is known that the weights of various parts of the carcass and carcass and the proportions of lean, fat and bone in the carcass and carcass parts are directly related to slaughter weight and age. The increase in live weight is mostly due to the increase in muscle tissue in young animals and adipose tissue in adults; this affects the meat, bone and fat ratios in carcass and carcass parts (Ak\u0026ccedil;apınar \u0026amp; \u0026Ouml;zbeyaz, 2021).\u003c/p\u003e \u003cp\u003eIncreasing slaughter weight may affect carcass composition. In general, an increase in slaughter weight may cause a decrease in lean and bone ratio and an increase in fat ratio (Yakan \u0026amp; \u0026Uuml;nal, 2010). In this study, while the carcass lean ratio was similar in Gr35 and Gr40 groups (61.82 and 61.04%, respectively), it decreased in Gr45 (57.53%); while the carcass fat ratio was similar in Gr35 and Gr40 groups (13.57 and 14.05%, respectively), it increased in Gr45 group (19.46%); and the bone ratio decreased slightly in Gr45 (18.52, 18.58 and 17.99%, respectively). It is noteworthy that there was a statistically insignificant increasing trend in tail, pelvic and scrotal fat ratios with increasing slaughter weight; however, the increase in perinephric fat ratio was significant (P\u0026thinsp;\u0026lt;\u0026thinsp;0.01). The lean ratio determined in Gr35, Gr40 and Gr45 carcasses (61.82%, 61.04% and 57.53%) was higher than many values reported in native sheep breeds (Altınel et al., 1998; Yakan \u0026amp; \u0026Uuml;nal, 2010; Yalcintan et al., 2017; Yilmaz et al., 2009). Due to the high meat ratio in the carcass, it was determined that the fat ratio in the carcass (13.57% in Gr35; 14.05% in Gr40 and 19.46% in Gr45) was lower than other domestic breeds. This was considered as an important advantage of Lalahan lambs in lamb meat production. The bone ratios in the carcass determined in all groups of the study (18.52% in Gr35; 18.58% in Gr40 and 17.99% in Gr45) were found to be similar to the reports on native sheep breeds. However, it was determined that it was lower than the dairy sheep breeds (\u0026Uuml;nal et al., 2006; Yakan \u0026amp; \u0026Uuml;nal, 2010). This was explained by the fact that the skeletal structure of dairy sheep breeds was stronger than other sheep breeds. When lean, fat and bone ratios in the carcass of Lalahan sheep were evaluated together, it was evaluated as a positive situation that the genotype had higher lean, lower fat and similar bone ratios compared to Kıvırcık breed from which it originated. On the other hand, it is also seen that Lalahan genotype is better or similar to the local breeds in terms of meat, fat and bone ratios in the carcass.\u003c/p\u003e \u003cp\u003eIt is desirable that the proportion of first quality carcass parts (leg, back and loin) in the carcass should be higher than the second (foreleg) and third (neck, breast and flank) quality carcass parts. In this study, rump (31.57% in Gr35, 30.04% in Gr40 and 28.41% in Gr45), back (13.39% in Gr35, 12.63% in Gr40 and 14.72% in Gr45) and loin (8.41% in Gr35, 7.88% in Gr40 and 7.19% in Gr45) ratios were similar with Kıvırcık lambs (Altınel et al., 1998; Yalcintan et al., 2017) and Turkish Merino and Ramli\u0026ccedil; breeds (Yilmaz et al., 2009), which stand out with their meaty characteristics. Kıvırcık lambs are known as a breed with good carcass quality. Therefore, the data obtained were considered advantageous for Lalahan lambs.\u003c/p\u003e \u003cp\u003eIt is known that there is a relationship between the amount of quality lean in the carcass and MLD; MLD cross-sectional area (eye muscle area) is affected by factors such as genotype, fattening method, live weight. Eye muscle area increased (P\u0026thinsp;\u0026lt;\u0026thinsp;0.001) with the increase in slaughter weight. In the present study, eye muscle area calculated in Gr35, Gr40 and Gr45 groups (14.29, 16.16 and 17.73 cm\u003csup\u003e2\u003c/sup\u003e), 40 kg (12.1 cm\u003csup\u003e2\u003c/sup\u003e) (Altınel et al., 1998), 32.14 kg (13.48 cm\u003csup\u003e2\u003c/sup\u003e) (Demir et al., 2002), 39 kg (15.26 cm\u003csup\u003e2\u003c/sup\u003e) (G\u0026ouml;kdal et al., 2012), 47.3 kg (14.24) (Yilmaz et al., 2009) for Kıvırcık breed slaughtered at live weight. Similarly, the eye muscle areas obtained in the groups in this study were higher than 29.50, 34.00 and 29.07 kg (11.94, 12.94 and 10.25 cm\u003csup\u003e2\u003c/sup\u003e) at slaughter weight in İvesi, Morkaraman and Tuj lambs (Macit et al., 2002); 34 kg (12.23; 13.14 and 12.11 cm\u003csup\u003e2\u003c/sup\u003e) and 42 kg (14.31; 14.30 and 14.77 cm\u003csup\u003e2\u003c/sup\u003e) slaughter weight in Akkaraman, Bafra and Bafra x Akkaraman F1 lambs (Yaranoğlu \u0026amp; \u0026Ouml;zbeyaz, 2019); Akkaraman, Kıvırcık x Akkaraman F\u003csub\u003e2\u003c/sub\u003e, Kıvırcık x Akkaraman G\u003csub\u003e1\u003c/sub\u003e, Sakız x Akkaraman F\u003csub\u003e2\u003c/sub\u003e and Sakız x Akkaraman G\u003csub\u003e1\u003c/sub\u003e lambs approximately 45 kg (14.67; 14.15; 13.02; 14.07 and 12.78 cm\u003csup\u003e2\u003c/sup\u003e) slaughter weight (\u0026Uuml;nal et al., 2006) and 30, 35, 40 and 45 kg (13.62, 13.84, 15.09 and 16.51 cm\u003csup\u003e2\u003c/sup\u003e) in Bafra lambs (Yakan \u0026amp; \u0026Uuml;nal, 2010). Back fat depths (1.13; 1.57 and 2.43 mm) increased significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.001) with the increase in slaughter weight in the groups. However, it was noteworthy that the values determined were generally lower than those native sheep breeds (\u0026Uuml;nal et al., 2006; Yilmaz et al., 2009). These slaughter and carcass characteristics determined for Lalahan lambs were considered satisfactory.\u003c/p\u003e \u003c/div\u003e"},{"header":"CONCLUSION","content":"\u003cp\u003eThere is insufficient red meat production in Turkey and this problem has been continuing for many years. Sheep breeding has an important potential to overcome the insufficiency in meat production from past to present. In this context, it is important to obtain genotypes that are suitable for different climatic and pasture conditions of Turkey and can be utilized in lamb production and to examine these genotypes in terms of various yield characteristics, especially meat yield. As a result, it was determined that the Lalahan genotype was similar or better than the Kıvırcık breed from which the genotype originated in terms of fattening performance, slaughter and carcass characteristics. It was concluded that the genotype has the potential to produce quality meat under steppe climatic conditions and 40 kg weight can be recommended as the appropriate slaughter weight.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003el authors declare that they have no relationship of interest with any person or organization related to this article.\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcknowledgement\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThis article is summarized from part of the PhD thesis of the first named author.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFunding\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eWe would like to thank TUBITAK (120R006) for financial support.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData availability statement\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAll data are available from the corresponding author.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAuthor\u0026rsquo;s contribution\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe experiment was designed by NU and AY. The animal experiments were done by RA and NU. The manuscript was written by AY and checked by all authors.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n \u003cli\u003eAk\u0026ccedil;apınar, H. (2000). Koyun Yetiştiriciliği, Yenilenmiş 2. Baskı. İsmat Matbaacılık Ltd. Şti., Ankara.\u003c/li\u003e\n \u003cli\u003eAk\u0026ccedil;apınar, H., Fatih, A., Ko\u0026ccedil;ak, S., \u0026amp; Ayta\u0026ccedil;, M. (2004). Akkaraman, Sakız X Akkaraman ve Kıvırcık X Akkaraman Melezleri (F1, G1) ile Karayaka ve Bafra Koyunlarda Canlı Ağırlık ve Yapağı \u0026Ouml;zellikleri. Lalahan Hayvancılık Araştırma Enstit\u0026uuml;s\u0026uuml; Dergisi, 44(2), 15\u0026ndash;22.\u003c/li\u003e\n \u003cli\u003eAk\u0026ccedil;apınar, H., \u0026amp; \u0026Ouml;zbeyaz, C. (2021). Hayvan Yetiştiriciliği (Temel Bilgiler) Medisan Yayınevi Ltd. Şti., T\u0026uuml;rkiye.\u003c/li\u003e\n \u003cli\u003eAltın, T., Karaca, O., Cemal, İ., Yılmaz, M., \u0026amp; Yılmaz, O. (2005). Kıvırcık ve Karya kuzularda besi ve karkas \u0026ouml;zellikleri. Hayvansal \u0026Uuml;retim, 46(1).\u003c/li\u003e\n \u003cli\u003eAltınel, A., Evrim, M., \u0026Ouml;zcan, M., Başpınar, H., \u0026amp; Delig\u0026ouml;zoğlu, F. (1998). Sakız, Kıvırcık ve Alman Siyah Başlı koyun ırkları arasındaki melezlemeler ile kaliteli kesim kuzuları elde etme olanaklarının araştırılması. Turk Journal of Veterinary and Animal Science, 22, 257\u0026ndash;265.\u003c/li\u003e\n \u003cli\u003eAytekin, İ., Karabacak, A., \u0026amp; Keskin, İ. (2015). Fattening Performance, Slaughter and Carcass Characteristics of Akkaraman Lambs. Selcuk Journal of Agriculture and Food Sciences, 2(1), 1\u0026ndash;9.\u003c/li\u003e\n \u003cli\u003eDemir, H., B\u0026uuml;lent, E., Yılmaz, A., \u0026amp; Elmaz, \u0026Ouml;. (2002). Kıvırcık ve Sakız x Kıvırcık Melezi F1 Koyunların D\u0026ouml;lverimi ve Kuzuların Yaşama G\u0026uuml;c\u0026uuml;. İstanbul \u0026Uuml;niversitesi Veteriner Fak\u0026uuml;ltesi Dergisi, 28(1), 155\u0026ndash;161.\u003c/li\u003e\n \u003cli\u003eErol, H. (2013). Lalahan koyunu. Başlıklı tanıtım broş\u0026uuml;r\u0026uuml;. Medisan yayınevi, Ankara.\u003c/li\u003e\n \u003cli\u003eG\u0026ouml;kdal, \u0026Ouml;., Atay, O., Eren, V., \u0026amp; Demircioğlu, S. K. (2012). Fattening performance, carcass and meat quality characteristics of Kivircik male lambs. Tropical Animal Health and Production, 44, 1491\u0026ndash;1496.\u003c/li\u003e\n \u003cli\u003eHalil, E., AK\u0026Ccedil;APINAR, H., \u0026Ouml;zbeyaz, C., \u0026amp; \u0026Ouml;zdemir, P. (2017). Lalahan koyununda (Kıvırcık x Akkaraman G1) d\u0026ouml;l verimi ve bazı morfolojik \u0026ouml;zelliklerin incelenmesi. Lalahan Hayvancılık Araştırma Enstit\u0026uuml;s\u0026uuml; Dergisi, 57(2), 69\u0026ndash;76.\u003c/li\u003e\n \u003cli\u003eK\u0026uuml;\u0026ccedil;\u0026uuml;k, M., Bayram, D., \u0026amp; Yılmaz, O. (2002). Morkaraman ve K\u0026rsaquo; v\u0026rsaquo; rc\u0026rsaquo; k X Morkaraman (G1) Melezi Kuzularda B\u0026uuml;y\u0026uuml;me, Besi Performans, Kesim ve Karkas \u0026Ouml;zelliklerinin Araştırılmas. Turk J Vet Anim Sci, 26, 1321\u0026ndash;1327.\u003c/li\u003e\n \u003cli\u003eMacit, M., Esenbuga, N., \u0026amp; Karaoglu, M. (2002). Growth performance and carcass characteristics of Awassi, Morkaraman and Tushin lambs grazed on pasture and supplemented with concentrate. Journal of Animal and Feed Sciences, 11(1), 59\u0026ndash;68.\u003c/li\u003e\n \u003cli\u003eTUIK. (2023). Hayvancılık İstatistikleri. Retrieved 30/01/2023 from \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttp://www.tuik.gov.tr\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e\n \u003cli\u003eUnal, N., Akcapinar, H., Atasoy, F., \u0026amp; Aytac, M. (2006). Some reproductive and growth traits of crossbred genotypes produced by crossing local sheep breeds of Kivircik x White Karaman and Chios x White Karaman in steppe conditions. Archives Animal Breeding, 49(1), 55\u0026ndash;63.\u003c/li\u003e\n \u003cli\u003e\u0026Uuml;nal, N., Ak\u0026ccedil;apınar, H., Aytac, M., \u0026amp; Atasoy, F. (2006). Fattening performance and carcass traits in crossbred ram lambs. Medycyna Wet, 62(2), 401\u0026ndash;404.\u003c/li\u003e\n \u003cli\u003eYakan, A., \u0026amp; \u0026Uuml;nal, N. (2010). Meat production traits of a new sheep breed called Bafra in Turkey 1. Fattening, slaughter, and carcass characteristics of lambs. Tropical Animal Health and Production, 42, 751\u0026ndash;759.\u003c/li\u003e\n \u003cli\u003eYalcintan, H., Ekiz, B., Kocak, O., Dogan, N., Akin, P. D., \u0026amp; Yilmaz, A. (2017). Carcass and meat quality characteristics of lambs reared in different seasons. Archives Animal Breeding, 60(3), 225\u0026ndash;233.\u003c/li\u003e\n \u003cli\u003eYaranoğlu, B., \u0026amp; \u0026Ouml;zbeyaz, C. (2019). Fattening performance, slaughter and carcass characteristics of Bafra, Akkaraman and Bafra\u0026times; Akkaraman F1 lambs at different slaughter weights. Eurasian Journal of Veterinary Sciences, 35(1), 15\u0026ndash;23.\u003c/li\u003e\n \u003cli\u003eYilmaz, A., Ekiz, B., Ozcan, M., Kaptan, C., Hanoglu, H., Erdogan, I., \u0026amp; Kocak, O. (2009). Carcass traits of improved and indigenous lamb breeds of North-Western Turkey under an intensive production system. Italian Journal of Animal Science, 8(4), 663\u0026ndash;675.\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":true,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Carcass traits, Lamb feding, Lalahan lamb, Slaughter","lastPublishedDoi":"10.21203/rs.3.rs-3850869/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-3850869/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThis study was carried out to investigate fattening performance, slaughter and carcass characteristics of Lalahan genotype lambs at different slaughter weights. The animal material of the study consisted of 36 male lambs of Lalahan genotype, randomly divided into 3 groups and fed intensively. Six lambs were slaughtered from each group with average weights of 35 (Gr35), 40 (Gr40) and 45 kg (Gr45). Average daily weight gain (DWG) 241,50\u0026thinsp;\u0026plusmn;\u0026thinsp;17,90; 243,33\u0026thinsp;\u0026plusmn;\u0026thinsp;29,68 and 235,45\u0026thinsp;\u0026plusmn;\u0026thinsp;26,15 g; feed conversion rate (FCR) 3,590; 3,958 and 4,392 kg were calculated. Cold dressing were 45,26\u0026thinsp;\u0026plusmn;\u0026thinsp;0,57%, 44,66\u0026thinsp;\u0026plusmn;\u0026thinsp;1,15 and 46,11\u0026thinsp;\u0026plusmn;\u0026thinsp;0,85%; carcass lean, fat and bone ratios were 61,82\u0026thinsp;\u0026plusmn;\u0026thinsp;0,60%, 61,04\u0026thinsp;\u0026plusmn;\u0026thinsp;0,47 and 57,53\u0026thinsp;\u0026plusmn;\u0026thinsp;0,74% (P\u0026thinsp;\u0026lt;\u0026thinsp;0,001); 13,57\u0026thinsp;\u0026plusmn;\u0026thinsp;0,24%, 14,05\u0026thinsp;\u0026plusmn;\u0026thinsp;0,17 and 19,46\u0026thinsp;\u0026plusmn;\u0026thinsp;0,68% (P\u0026thinsp;\u0026lt;\u0026thinsp;0,001); 18,52\u0026thinsp;\u0026plusmn;\u0026thinsp;0,68%; 18,58\u0026thinsp;\u0026plusmn;\u0026thinsp;0,42 and 17,99\u0026thinsp;\u0026plusmn;\u0026thinsp;0,34 (P\u0026thinsp;\u0026lt;\u0026thinsp;0,001); leg, back and loin ratios were 31,57\u0026thinsp;\u0026plusmn;\u0026thinsp;0,71, 30,04\u0026thinsp;\u0026plusmn;\u0026thinsp;0,58 and 28,41\u0026thinsp;\u0026plusmn;\u0026thinsp;0,27 (P\u0026thinsp;\u0026lt;\u0026thinsp;0,01); 13,39\u0026thinsp;\u0026plusmn;\u0026thinsp;0,23, 12,63\u0026thinsp;\u0026plusmn;\u0026thinsp;0,46 and 14,72\u0026thinsp;\u0026plusmn;\u0026thinsp;0,56 (P\u0026thinsp;\u0026lt;\u0026thinsp;0,05); 8,41\u0026thinsp;\u0026plusmn;\u0026thinsp;0,13, 7,88\u0026thinsp;\u0026plusmn;\u0026thinsp;0,26 and 7,19\u0026thinsp;\u0026plusmn;\u0026thinsp;0,12 (P\u0026thinsp;\u0026lt;\u0026thinsp;0,001) (P\u0026thinsp;\u0026lt;\u0026thinsp;0,001). It was determined that lean/fat ratio in Gr30 and Gr35 was higher than the Gr45 (P\u0026thinsp;\u0026lt;\u0026thinsp;0.001), but meat/bone ratio was similar in all groups. It was concluded that the Lalahan genotype was similar or better than the Kıvırcık breed from which the genotype originated in terms of fattening performance, slaughter and carcass characteristics, had the potential for meat production in steppe climatic conditions and 40 kg weight could be recommended as the appropriate slaughter weight.\u003c/p\u003e","manuscriptTitle":"Meat production traits of a new breed called Lalahan sheep in Turkey: Fattening, slaughter, and carcass characteristics of lambs","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-01-23 14:52:26","doi":"10.21203/rs.3.rs-3850869/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"b9d358c9-4714-4f73-a1f8-3fc133a79b8b","owner":[],"postedDate":"January 23rd, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2024-05-23T09:00:12+00:00","versionOfRecord":[],"versionCreatedAt":"2024-01-23 14:52:26","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-3850869","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-3850869","identity":"rs-3850869","version":["v1"]},"buildId":"qtupq5eGEP_6zYnWcrvyt","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}