What does this research mean for the field?

Lalahan-genotype lambs demonstrate strong potential for meat production in steppe climates, performing similarly to or better than their originating Kıvırcık breed, with an optimal slaughter weight of 40 kg. Novelty: ClaimNovelty.INCREMENTAL. Consensus alignment: ConsensusAlignment.NEUTRAL.

What question did this study set out to answer?

To evaluate the fattening performance, slaughter characteristics, and carcass composition of male Lalahan-genotype lambs slaughtered at target weights of 35, 40, and 45 kg.

August 22, 2026Archives animal breeding/Archiv für TierzuchtOpen Access

Meat production traits of Lalahan sheep: fattening, slaughter, and carcass characteristics of lambs

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Authors

RARabia Arslan NÜNecmettin Ünal AYAkın Yakan

Discussion

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Overview

Feeding trial demonstrates optimal carcass lean-to-fat balance at 40 kg slaughter weight in Lalahan lambs, suggesting strong meat production potential in steppe climates.

Key Points

To evaluate the fattening performance, slaughter characteristics, and carcass composition of male Lalahan-genotype lambs slaughtered at target weights of 35, 40, and 45 kg.
Randomly divided 36 male Lalahan-genotype lambs into three intensive feeding groups targeted for slaughter at 35 kg (Gr35), 40 kg (Gr40), and 45 kg (Gr45).
Slaughtered six lambs per group to assess growth rates, feed conversion, cold-dressing percentages, and carcass meat, fat, and bone distribution.
Average daily weight gain was 241.50 ± 17.90 g (Gr35), 243.33 ± 29.68 g (Gr40), and 235.45 ± 26.15 g (Gr45), with feed conversion rates of 3.590, 3.958, and 4.392, and cold-dressing percentages of 45.26 ± 0.57%, 44.66 ± 1.15%, and 46.11 ± 0.85%, respectively.
Carcass lean percentage decreased significantly across groups (61.82 ± 0.60% vs. 61.04 ± 0.47% vs. 57.53 ± 0.74%, P < 0.001) while carcass fat increased (13.57 ± 0.24% vs. 14.05 ± 0.17% vs. 19.46 ± 0.68%, P < 0.001), yielding significantly higher lean/fat ratios in Gr35 and Gr40 versus Gr45 (P < 0.001).
Leg, back, and loin percentages varied significantly across slaughter weights (P < 0.01, P < 0.05, and P < 0.001, respectively), whereas meat/bone ratios remained similar among all groups.

Cite This Study

Arslan et al. (2026) studied this question.

synapsesocial.com/papers/6a895ec3ca7ade938187cd98 https://doi.org/10.5194/aab-69-431-2026

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August 22, 2026Archives animal breeding/Archiv für TierzuchtOpen Access

Meat production traits of Lalahan sheep: fattening, slaughter, and carcass characteristics of lambs

View Full Paper

Ask AI

Bookmark

Authors

RARabia Arslan NÜNecmettin Ünal AYAkın Yakan

Discussion

Member takes

Overview

Feeding trial demonstrates optimal carcass lean-to-fat balance at 40 kg slaughter weight in Lalahan lambs, suggesting strong meat production potential in steppe climates.

Key Points

To evaluate the fattening performance, slaughter characteristics, and carcass composition of male Lalahan-genotype lambs slaughtered at target weights of 35, 40, and 45 kg.
Randomly divided 36 male Lalahan-genotype lambs into three intensive feeding groups targeted for slaughter at 35 kg (Gr35), 40 kg (Gr40), and 45 kg (Gr45).
Slaughtered six lambs per group to assess growth rates, feed conversion, cold-dressing percentages, and carcass meat, fat, and bone distribution.
Average daily weight gain was 241.50 ± 17.90 g (Gr35), 243.33 ± 29.68 g (Gr40), and 235.45 ± 26.15 g (Gr45), with feed conversion rates of 3.590, 3.958, and 4.392, and cold-dressing percentages of 45.26 ± 0.57%, 44.66 ± 1.15%, and 46.11 ± 0.85%, respectively.
Carcass lean percentage decreased significantly across groups (61.82 ± 0.60% vs. 61.04 ± 0.47% vs. 57.53 ± 0.74%, P < 0.001) while carcass fat increased (13.57 ± 0.24% vs. 14.05 ± 0.17% vs. 19.46 ± 0.68%, P < 0.001), yielding significantly higher lean/fat ratios in Gr35 and Gr40 versus Gr45 (P < 0.001).
Leg, back, and loin percentages varied significantly across slaughter weights (P < 0.01, P < 0.05, and P < 0.001, respectively), whereas meat/bone ratios remained similar among all groups.

Cite This Study

Arslan et al. (2026) studied this question.

synapsesocial.com/papers/6a895ec3ca7ade938187cd98 https://doi.org/10.5194/aab-69-431-2026

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