Comparative Assessment of Fattening and Meat Sensory Characteristics of Kids and Lambs

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Authors

  • Dehouegnon Jerry AGOSSOU
  • Ahmet KOLUMAN
  • Nazan KOLUMAN

Keywords:

Meat, fattening, kid, lamb, quality

Abstract

This study was undertaken to compare the fattening performance, carcass traits and the organoleptic qualities of the meat of kids and lambs conventionally reared at the Dairy research farm of Çukurova University. Ten Boer kids and ten Assaf lambs were involved in the study. Experimental animals were collectively housed and fed based on hay and concentrate feed for forty days. In order to assess the characteristics of the carcass, four animals from each group were slaughtered. In addition, meat samples were taken for the organoleptic traits evaluation. The results showed that there was no difference in odor and color in raw meat. However, lamb meat was found to have higher values in terms of meat marbling (p <0.05). The meat of lamb was less fatty than those of kid's meat. Additionally, there was no significant difference in fried meat between the two groups, (P> 0.05). The quality and quantity of the kids meat was the same as those of the lambs.

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Published

2019-08-10

How to Cite

AGOSSOU, D. J., KOLUMAN, A., & KOLUMAN, N. (2019). Comparative Assessment of Fattening and Meat Sensory Characteristics of Kids and Lambs. International Journal of Agricultural and Natural Sciences, 1(2), 169–172. Retrieved from https://ijans.org/index.php/ijans/article/view/441

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Section

Research Articles