Effects of brooder machine rearing method in the first week on fattening performance, carcass characteristics, meat quality and some blood parameters of Pekin ducks

2015 ◽  
Vol 62 (3) ◽  
pp. 229-236
Author(s):  
ERDEM Evren; ONBAŞILAR
Keyword(s):  
Meat Quality ◽  
Carcass Characteristics ◽  
Blood Parameters ◽  
Fattening Performance ◽  
Rearing Method ◽  
Pekin Ducks

scholarly journals A comparative study of carcass characteristics and meat quality in genetic resources Pekin ducks and commercial crossbreds

2019 ◽  
Vol 32 (11) ◽  
pp. 1753-1762 ◽  
Author(s):  
Dariusz Kokoszyński ◽  
Dariusz Piwczyński ◽  
Henrieta Arpášová ◽  
Cyril Hrnčar ◽  
Mohamed Saleh ◽  
...  
Keyword(s):  
Comparative Study ◽  
Genetic Resources ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Pekin Ducks

scholarly journals Effects of total mixed ration silage on fattening performance, carcass characteristics, and meat quality of Japanese Black steers fattened until 26 months of age

2019 ◽  
Vol 90 (2) ◽  
pp. 121-131
Author(s):  
Atsuko ABE ◽  
Nobuhisa NARIAI ◽  
Yasuo OHWATARI ◽  
Aya MORIYAMA ◽  
Yasutaka ARAKAWA ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Characteristics ◽  
Total Mixed Ration ◽  
Fattening Performance

scholarly journals A Comparative Study of Sheep Breeds: Fattening Performance, Carcass Characteristics, Meat Chemical Composition and Quality Attributes

2021 ◽  
Vol 8 ◽  
Author(s):  
G. M. Suliman ◽  
A. N. Al-Owaimer ◽  
A. M. El-Waziry ◽  
E. O. S. Hussein ◽  
K. Abuelfatah ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Cooking Loss ◽  
Fattening Performance ◽  
Sheep Breeds ◽  
Flavor Intensity ◽  
Awassi Sheep ◽  
Significant Difference ◽  
Najdi Sheep

Fattening performance, Carcass characteristics, chemical composition, and meat quality were evaluated in three sheep breeds: Awassi, Harri, and Najdi. Forty-five lambs of similar weight and age were raised for 90 days under similar conditions. The Harri and Najdi breeds had higher dressing-out percentages than Awassi sheep. The Awassi and Harri breeds had thicker backfat than the Najdi breed. No significant difference was found in moisture, protein, and intramuscular fat among the breeds. However, the Harri breed had a higher ash content than the Awassi and Najdi breeds. The Najdi breed had higher ultimate pH and lower cooking loss than the Awassi and Harri breeds. Awassi and Harri sheep had a higher myofibril fragmentation index, longer sarcomere length, and lower hardness and chewiness than Najdi sheep. Subjectively, no significant differences were detected between the breeds, except for flavor intensity while the Awassi sheep were rated in between and not significantly different. In conclusion, breed affected carcass characteristics, meat composition, and the quality of sheep. The dressing yield was higher in Harri and Najdi than Awassi sheep. Awassi sheep showed superior meat quality characteristics followed by Harri sheep. However, Najdi sheep had the best cooking loss percentage and flavor intensity score.

scholarly journals Effect of Carob Pulp (Ceratonia Siliqua L.) on Fattening Performance, Carcass Characteristics and Meat Quality of Moroccan Breed Deroua Lambs

2021 ◽  
Vol 18 (2) ◽  
pp. 297-303
Author(s):  
Benbati Mohammed ◽  
Keli Abdelhafid ◽  
Haddioui Abdelmajid ◽  
Boufarik Wiam ◽  
ElFazazi Kaoutar ◽  
...  
Keyword(s):  
Body Weight ◽  
Meat Quality ◽  
Average Daily Gain ◽  
Carcass Characteristics ◽  
Quality Parameters ◽  
Feed Conversion ◽  
Final Body Weight ◽  
Fattening Performance ◽  
Feeding Costs ◽  
Ceratonia Siliqua L

This study aimed to evaluate the effect of incorporating different levels of carob pulp (CP) on fattening performance, carcass characteristics and meat qualityof the Moroccan sheep breed Deroua. Thirty-six entire maleMoroccan breed Deroua lambs with aninitial body weight of 23.5±3.1 kg and age 120±10 days, were randomly divided into three diet’streatmentsof 12 animals: T0(0%CP), T1(10%CP) and T2(20%CP) containing 0, 10 and 20 % of CP, respectively. The experiment lasted 80 days, including 5 days of adaptation to different diets. Lambs were weighed every 15 days, while feed intake was determineddaily. At the end of the experiment, 27 lambs (9per treatment) were slaughtered to determinecarcass characteristics and meat quality. Final body weight and average daily gain (P<0.05) were affected by treatment diet. The inclusion of 10% CP led to a decrease in feed conversion ratio and feeding costs. Carcass characteristics were not affected by diets (P>0.05),except, in case of mesenteric fat (P<0.05) with superiority recorded in treatment diet T1(10%CP). Meat quality parameters were not affected by diets. The meat of lambs feddiets T1 and T2 tended to be lighter in color and less red than those fed diet T0. The results of this work showed that carob pulp can be used as an alternative feedstuff from fattening lambs to reduce feeding costs without affecting fattening performance.

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