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<p>This study aimed to evaluate the effects of weaning age and three feeding systems on slaughter traits, carcass characteristics, and meat quality in lambs. Forty-five lambs were divided into three groups. Group I lambs were grazed and suckled, Group II lambs were weaned and raised in stable, and Group III lambs were weaned and grazed. Lambs were slaughtered on the 135th day. Body weights on day 75 were similar across groups, but slaughter traits on day 135 were lower in Group III. Head, feet, and heart percentages were significantly higher (<i>P</i> &lt; 0.001) in Group I. Additionally, carcass and hind limb compactness indices were significantly higher in Group I than in Group III (<i>P</i> = 0.001 and <i>P</i> = 0.022, respectively). Group I also had a significantly higher lean percentage (<i>P</i> &lt; 0.001), whereas Group II had a significantly higher fat percentage (<i>P</i> = 0.008). Carcasses from Groups I and III exhibited greater lightness (<i>P</i> = 0.001), and meat from Groups I and II had higher Warner-Bratzler shear force (WBSF) values (<i>P</i> = 0.024). In conclusion, Group III exhibited superior meat quality, Group II showed better carcass traits, while Group I demonstrated the most balanced overall performance.</p>

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Comparative evaluation of weaning and feeding strategies in lamb production: effects on carcass and meat characteristics

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年1月23日

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  • Zeki Şahinler,
  • Ömer Faruk Güngör,
  • Yücel Demir

摘要

This study aimed to evaluate the effects of weaning age and three feeding systems on slaughter traits, carcass characteristics, and meat quality in lambs. Forty-five lambs were divided into three groups. Group I lambs were grazed and suckled, Group II lambs were weaned and raised in stable, and Group III lambs were weaned and grazed. Lambs were slaughtered on the 135th day. Body weights on day 75 were similar across groups, but slaughter traits on day 135 were lower in Group III. Head, feet, and heart percentages were significantly higher (P < 0.001) in Group I. Additionally, carcass and hind limb compactness indices were significantly higher in Group I than in Group III (P = 0.001 and P = 0.022, respectively). Group I also had a significantly higher lean percentage (P < 0.001), whereas Group II had a significantly higher fat percentage (P = 0.008). Carcasses from Groups I and III exhibited greater lightness (P = 0.001), and meat from Groups I and II had higher Warner-Bratzler shear force (WBSF) values (P = 0.024). In conclusion, Group III exhibited superior meat quality, Group II showed better carcass traits, while Group I demonstrated the most balanced overall performance.