Growth, non-carcass components and retail cut percentages of Morkaraman lambs slaughtered at different weights

The carcass characteristics (dressing percentage, organ weights and retail cuts) of 15 Morkaraman male lambs slaughtered at approximately 47.5, 52.5 or 57.2 kg live weight were evaluated. All lambs were fed with a diet consisting of 65% concentrate and 35% hay on the basis of biweekly adjustment of the amount offered. The differences between most of the parameters studied were not affected, whereas, most of the fat estimating characteristics were higher when lambs were slaughtered at 57.2 kg live weight than lighter weights (47.5 and 52.5 leg). The results indicate that 75 days of fattening and 47.5 kg of slaughter weight were most appropriate for getting a leaner carcass.