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Influence of crossbreeding on meat production, growth, meat quality, and carcass traits within sheep fed the same diet
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Influence of crossbreeding on meat production, growth, meat quality, and carcass traits within sheep fed the same diet
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Journal Article
Influence of crossbreeding on meat production, growth, meat quality, and carcass traits within sheep fed the same diet
2020
Overview
The aim of this study was to determine the effect of crossbreeding on meat production traits of sheep. Purebred (Volgograd breed, n = 30) and crossbred (F3, Volgograd x ¼ North Caucasian breed, n=30) sheep were fed for 60 days from the age of 8 months. The diet was the same for both groups and included: a dry fodder of mixed herbs, green-cut fodder, stock feed of barley, and salt. The initial liveweight for purebred sheep was 42.39±0.38 kg and for crossbred sheep was 44.41±0.47 kg (P < 0.01). The final liveweight for purebred sheep was 50.10±0.43 kg. Crossbred sheep were heavier at 52.40±0.36 kg (P < 0.001). The weight of carcasses was greater for crossbred sheep at 22.87±0.53 kg (P < 0.05) and 20.67±0.76 kg for purebred sheep. Compared with purebred sheep, crossbred sheep had a lower amount of internal fat (0.92±0.27 kg vs. 1.18±0.35 kg). The weight of meat from purebred sheep was less than crossbred sheep (16.12±0.63 kg vs. 18.28±0.43 kg, P < 0.05) while the weight of bone was almost the same (4.55 vs. 4.59 kg). Consequently, the ratio of meat/bone was 5.54 vs. 3.98. The food energy value for the meat of purebred sheep was greater at 259.36±16.78 kcal than the meat of crossbred sheep at 233.85±11.10 kcal. Total moisture in the meat of purebred sheep was lower (60.11±0.67 vs. 63.05±0.65, P < 0.05), total protein was a little higher (17.71±0.77 vs. 17.63±0.24), and lipids were higher (20.73±0.73 vs. 17.89±0.82, P < 0.05) than in the meat of crossbred sheep. The meat of purebred sheep had a lower concentration of non-replaceable amino acid (12.47 g) compared with meat of crossbred sheep (17.20 g), and a lower concentration of replaceable amino acid (23.08 g vs. 26.84 g). The results of this study can be used to improve meat production and meat quality.
