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Archives Animal Breeding Archiv Tierzucht
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We tried to figure out whether it was possible to produce high-quality lamb meat the whole year by taking advantage of seasonal pastures. We reared lambs in winter, spring–summer and autumn. Average daily gain, carcass weight and dressing percentage increased in winter lambs. Carcass fatness decreased in spring–summer and autumn lambs which suckled their dams and also grazed in seasonal pasture. Meat from spring–summer lambs was not appreciated by the panellists in the sensory evaluation.
Articles | Volume 60, issue 3
Arch. Anim. Breed., 60, 225–233, 2017
https://doi.org/10.5194/aab-60-225-2017
Arch. Anim. Breed., 60, 225–233, 2017
https://doi.org/10.5194/aab-60-225-2017

Original study 24 Jul 2017

Original study | 24 Jul 2017

Carcass and meat quality characteristics of lambs reared in different seasons

Hulya Yalcintan et al.

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Latest update: 06 Mar 2021
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Short summary
We tried to figure out whether it was possible to produce high-quality lamb meat the whole year by taking advantage of seasonal pastures. We reared lambs in winter, spring–summer and autumn. Average daily gain, carcass weight and dressing percentage increased in winter lambs. Carcass fatness decreased in spring–summer and autumn lambs which suckled their dams and also grazed in seasonal pasture. Meat from spring–summer lambs was not appreciated by the panellists in the sensory evaluation.
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