EFFECT OF DIFFERENT CONCENTRATE LEVELS IN DIETS OF OSSIMI LAMBS II- PHYSICAL AND CHEMICAL CHARACTERS OF THE CARCASS

Twenty four growing Ossimi ram Lambs aging one year were used in the present study Lambs were distributed randomly into three equal groups A, B and C. The initial body weight was 31.8, 31.4 and 31.4 Kg for group A, B and C, respectively. Group A was fed concentrate mix ture ad. lib., while other two groups B and C received only 60% and 40% of the concentrate mixture ad.lib-level. In addition, all groups were fed wheat straw ad libitum. The following results were obtained. 1- Pre-slaughter weight, empty live weight and
carcass weight of animals given ad.lib- ra tion was significantly higher than those given either 60% or 40% of the ad.lib: le
vel. 2- Weights of head, hide, feet and alimentary
tract increased with increasing concentrate
level in the ration. 3- Group A (ad.lib.) had the higher dressing
percentage (59.38) compared with 54.35 and
48.01 groups B and C, respectively. - By increasing concentrate level in the ra
tion, weights of lean, fat, bone and fat tail
significantly increased. 5- There was a highly significant increase in
dry matter and ether extract percentages of meat occurred by increasing concentrate level, vice-versa, protein percentage dec reased significantly by increasing energy
level. 6- Shoulder meat contained less moisture and
more fat than meat of leg and loin joints, while loin meat had higher percentage of protein than leg and shoulder meat.