Dritan Laçi, Bejo Bizhga, Arben Bocari


This study was made in lambs which were consisting of 24 females, 23 males and 19 castrated males: Bardhoka (n = 21), Ruda x Bardhoka (n = 23) and Shkodrane x Bardhoka (n = 22). We have studied the effects of slaughtering on the quality of carcasses and lambs meat with low weight (n = 45): 22.3 ± 2.8 kg, aged 60 ± days and lambs with higher weight (n = 21): 43.1 ± 6.3kg, 169 ± 8.9 days. The weight after slaughtering, affect the probability (P ≤0.05), in all evaluated characteristics of the carcasses. The lambs with higher weight have good conformation compared with lambs with low weight. This is respectively in carcasses (0.320 for 0.190 kg/cm, 1.09 for 1.07 kg/cm). We have the best level of fattening respectively in lambs with higher weight to those with the smallest weight (15.7 to 7.3 mm) and the best tissue’s composition in lambs with high weight respectively to those with the smallest weight (2.9 to 1.9 meat/bone, 2.5 to 2.2 meat/adipose tissue). At the same time carcasses of lambs with low weight have higher level of trade compared with lambs that have higher weight. In terms of measurable of meat characteristics, only the pH is affected by the slaughtering weight. In analysis of organoleptic characteristics, only sex and race affect the cross race of meat unfailing. Meat from lambs to females or castrated was mild compared with the meat-free castrated lambs especially in cases where they were to cross lambs race. Slaughtering weight affects all organoleptic features. The meat of carcasses with higher weight is categorized as strong and with a good flavor.

Keywords: lamb, carcasses, meat,quality.

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