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Volume 60, issue 3
Arch. Anim. Breed., 60, 225–233, 2017
https://doi.org/10.5194/aab-60-225-2017
© Author(s) 2017. This work is distributed under
the Creative Commons Attribution 3.0 License.
Arch. Anim. Breed., 60, 225–233, 2017
https://doi.org/10.5194/aab-60-225-2017
© Author(s) 2017. This work is distributed under
the Creative Commons Attribution 3.0 License.

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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Cited articles

Beriain, M. J., Horcada, A., Purroy, A., Lizaso, G., Chasco, J., and Mendizabal, J. A.: Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three weights, J. Anim. Sci., 78, 3070–3077, 2000.
Boggs, D. L. and Merkel, R. A.: Live Animal Carcass Evaluation and Selection Manual, Kendall/Hunt Publishing Company, Iowa, 1993.
Cañeque, V., Velasco, S., Diaz, M. T., Huidobro, F. R., Perez, C., and Lauzurica, S.: Use of whole barley with a protein supplement to fatten lambs under different management systems and its effect on meat and carcass quality, Anim. Res., 52, 271–285, 2003.
Carrasco, S., Ripoll, G., Sanz, A., Alvarez-Rodriguez, J., Panea, B., Revilla, R., and Joy, M.: Effect of feeding system on growth and carcass characteristics of Churra Tensina light lambs, Livest. Sci., 121, 56–63, 2009.
Colomer-Rocher, F., Morand-Fehr, P., and Kirton, A. H.: Standard methods and procedures for goat carcass evaluation, jointing and tissue separation, Livest. Prod. Sci., 17, 149–159, 1987.
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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.
We tried to figure out whether it was possible to produce high-quality lamb meat the whole year...
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