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