Finishing performance, slaughter, carcass, and meat quality characteristics of Karacabey Merino, Hungarian Merino and Kıvırcık lambs during two different fattening periods

The study aimed to determine the fattening performance, slaughter, carcass and meat quality characteristics of Karacabey Merino, Kivircik and Hungarian Merino lambs. To evaluate the fattening performance daily live weight gain, FCR and live weights gained; to determine the slaughter and carcass characteristics, live weight before slaughter, hot and cold carcass weights, hot and cold carcass yield, omental fat weight and shell fat thickness, fatness and conformation scores of carcasses and some carcass measurements were used; for meat quality characteristics pH, WHC, meat colour and fatty acid analyses were performed. The differences between the breeds in terms of pre-slaughter live weight, hot and cold carcass weights, hot and cold carcass yields, omental fat ratio, carcass measurements, LD muscle area, and loin and hind limb ratio were found to be statistically significant (P <0.05). Karacabey Merino lambs had the highest averages in terms of carcass conformation and fatness. Meat colour corresponds to bright and light red colour levels that were effective for consumers' lamb preference. Kivircik lamb had the highest in terms of ΣDFA ∑PUFA, ∑ω6, percentages and ∑PUFA/∑SFA ratio; it had the lowest averages in terms of atherogenic and thrombogenic indices. It was determined that as the fattening period extended, the ∑SFA percentage increased and the ƩMUFA percentage decreased (P <0.001). Kivircik breed lambs, which were weaned at similar ages and fattened, were superior to Karacabey and Hungarian Merino lambs in terms of fattening performance, meat quality and fatty acid composition, except for carcass characteristics. Although there was an increase in all slaughter carcass characteristics expressed as live weight and weight before slaughter as the fattening period extended; no additional improvement was observed in carcass piece ratios and meat quality, which have economic value; on the contrary, fatty acid composition changed in a way that would negatively affect cardiovascular health.