Agricultural Studies, Vol. 2, Issue 4, Aug  2018, Pages 181-189; DOI: 10.31058/ 10.31058/

The Influence of Length of Fattening and Gender of Lambs on Yield of Basic Parts and Meat Categories in Half

Agricultural Studies, Vol. 2, Issue 4, Aug  2018, Pages 181-189.

DOI: 10.31058/

Jasmina Stojiljkovic 1* , Zoran Stojiljkovic 2

1 Department of Food Technology, College of Applied Studies, Vranje, Republic of Serbia

2 Meat Science, Faculty of Agricultural Sciences and Food, University “St Cyril and Methodius”, Skopje, Macedonia

Received: 21 July 2018; Accepted: 30 August 2018; Published: 19 October 2018

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Thirty six tests were performed on Pirot ennobled race, divided into three groups of 12 lambs (6 male and 6 female). The first group of lambs was fattened for 60 days, the second and the third 120 and 180 days. Nutrition of the lamb to rejection (40 days) is the mothers milk. After 40 days, it switched to pelleted concentrate (with 18% protein) and a quality seeds, which was ad libidum as the concentrate. At the end of the fattening, the lamb is slaughtered by the usual technique. After cutting the cooled of carcass to the half, the left and right halves were measured, and then the right half was removed from further testing. The cut off of the left carcass half was performed on basic parts: round, loin, back, shoulder, neck, breast, ribs, foreshank, belly and lower leg, as well as their measurement. The aim of the investigation is to determine the impact of the length of fattening and the gender of lambs on the yield of lambs meat of both sexes and to determine the moment when it is best to discontinue fattening. The meat of  1st category participates by highest percentage in halves of the second group of lambs. Differences between groups were significant (P<0.01). The concerning participation of  meat of 2nd category, there are no differences between groups. The third category of meat is the most common (P<0.01) in lambs of the first group. Gender has no significant effect on the level of   meat percentage in halves.


Lambs, Meat Yield, Basic Parts, Meat Categories


© 2017 by the authors. Licensee International Technology and Science Press Limited. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


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