| dc.description.abstract | In order to determine the impact of different fattening system (I - milk, pasture; II - indoors, milk, grains, III - milk, pasture, concentrate) on slaughter value and carcass quality of the lambs of Dalmatian Pramenka, 18 lambs (100 ± 5 days old), 6 in each group, were slaughtered. Lambs of one group were from the same flock and selected by birth weight (2.00 ± 0.20 kg). After slaughtering and cutting the carcasses into halves, in order to determine the share of legs and shoulders as well as certain tissues in the halves, the legs and shoulders were separated from the halves and total dissection was made. The significant differences (P<0.05) of slaughter weight (I - 21.17 kg, II - 23.25 kg, III - 26.25 kg) and hot carcass weight (I - 9.98 kg, II - 11.92 kg, III - 12.92 kg) among three groups were found. The legs II (1.65 kg) and III (1.71 kg) were significantly heavier (P<0.001) than legs I (1.32 kg), as well as shoulders (I - 0.52 kg, II - 0.65 kg, III - 0.69 kg; P<0.01). Total dissection of the halves established these tissues ratio: muscle 51.25 %, fat 10.18 %, connective 13.93%, bone 23.04% and other tissues 2.32%. The biggest quantity of muscle tissue was found in halves III (3.27 kg) what was more (P<0.05) than in halves II (2.83 kg) and I (2.50 kg). However, the biggest quantity of fat was found in halves II (0.85 kg) what was more (P<0.01) than in halves I (0.33 kg) and III (0.52 kg). Therefore, the addition of concentrate in pasture fattening system (III) increased the muscularity, without significantly increasing the amount of fat in the lamb carcass. | en |
