EFFECTS OF STAGE OF MATURITY AND GENOTYPE ON GROWTH, BLOOD CHEMICAL CONSTITUENTS AND CARCASS CHARACTERISTICS OF BARKI, AWASSI AND % AWASSI . 1fz BARKI MALE LAMBS

Maharem,, G. M.; Abd EI-Gawad, Eman I.; Abou Ammo, Faten F.

doi:10.21608/jappmu.2002.255881

EFFECTS OF STAGE OF MATURITY AND GENOTYPE ON GROWTH, BLOOD CHEMICAL CONSTITUENTS AND CARCASS CHARACTERISTICS OF BARKI, AWASSI AND % AWASSI . 1fz BARKI MALE LAMBS

Document Type : Original Article

Authors

Animal Production Research Institute, Dokki, Giza, Egypt

10.21608/jappmu.2002.255881

Abstract

Thirty six Barki, Awassi and '12 Awassi.'12 Barki male lambs weaned at 12 weeks
of age and fattened to the u" month of their age were used in the present study.
Daily gains and total gains were recorded and blood serum constituents were
determined. Nine animals from each genotype were slaughtered at three stages of
maturity i.e. 50. 65 and 85%. Slaughter weight, dressing percentage, the 9·1 O.ll^th rib
cuts physical and chemical analysis were determined.
The results revealed that : (1) Awassi breed was favour than Barki and '12
Awassi.'12 Barki in final body weight and daily gain. (2) The lowest fattening period
was 84 days for Barki to reach 50% of maturity whereas it was 308 days for Awassi to
reach 85% of maturity. (3) Serum blood Hb, PCV, glucose, total lipids, total protein,
globulin, AL T and AST values decreased when age of animal increase whereas
albumin and AJG ratio were low in the first stage of life. A positive correlation between
average daily gain and blood parameter was found. (4) Awassi carcass weight was
higher than the two other genotypes. Significant differences between genotypes at the
three stages of maturity were found, there were no significant differences in
dreSSing percentages between genotypes. (5) Lean percentage decreased with the
increase in mature weight in the three genotypes. Barki had a higher percentage of
lean at 65 and 85% mature weight than Awassi and '12 Awassi.'12 Barki. (6) The fat
content differed in the three genotypes. Subcutaneous fat increased with the increase
in mature weight, Barki had the lowest at 50% mature weight. Total fat followed the
same trend and increased with the increase in maturity. (7) Chemical analysis of meat
showed that protein and ash percentages decreased and fat content increased with
the increase in maturity.

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