Table 3

	Treatments
Variables	T1	T2	T3	T4	SEM	SL
Empty body weight (kg)	13^b	16.8^a	17^a	17.2^a	0.651	***
Hot carcass weight (kg)	6.5^b	8.5^a	8.5^a	8.5^a	0.379	**
Dressing % per SW	34.3c	37.3^b	38.8^a	37.3^b	0.0079	**
Dressing % per EBW	50.3	50.7	50.4	51.7	0.015	Ns
Loin weight (kg)	1.3^b	1.7^a	1.6^a	1.7^a	0.099	*
Forelegs (kg)	1.2^b	1.6^a	1.6^a	1.5^a	0.087	*
Hind legs (kg)	1.5^b	2.1^a	2.1^a	2.1^a	0.098	**
Brisket (kg)	0.58	0.55	0.53	0.59	0.061	Ns
Ribs with muscle (kg)	0.88c	1.3^b	1.4^a	1.3^b	0.049	***
Rib eye area (cm2)	6.1^b	7.3^ab	8.1^a	8.2^a	0.446	*
Neck (kg)	0.55^b	0.77^a	0.70^a	0.75^a	0.031	***

^a-c means in the same in a row with different superscript differ significantly; ***(p<0.001); **(p< 0.01); *(P<0.05); Ns=non-significant

Table 3: Main carcass characteristics of Hararghe highland sheep fed natural pasture grass hay basal diet and supplemented with DTP and concentrate feed.