SLAUGHTER CHARACTERISTICS AND WEIGHT LOSSES (SHRINKAGE) OF LAMBS FROM AN ORGANIC AND CONVENTIONAL SYSTEM

Abstract

The aim of the research was to determine the differences in slaughter characteristics, weight loss in transport and cooling, and the pH value of lamb meat grown in an organic and conventional system. The study included 120 lambs, 60 of which were bred in a conventional and 60 in an organic system for a period of 75 days. The established differences in the slaughter results (carcass weight, dressing percentage) and the proportion of internal organs relative to the weight of lamb before slaughter) among the lambs bred in an organic and conventional system are statistically not significant (p>0.05). Significant difference (p<0.05) is determined for total shrinkage (transport and shrinkagein lairage facility) between lambs of group I from the organic and conventional system and a significant difference from (p<0.01) between lambs of group II of the organic and conventional system. The discrepancies found in the cooling shrinkage of lamb carcases between groups from the organic and conventional system are significant (p<0.01). In the pH value measured 1 and 24 hours post-mortema statistically significant difference was found (p<0.05) between lamb meat from the organic and conventional system.