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Determining the optimum readiness for slaughter and meat and fat quality of crossbred lambs. Slaughter evaluation and meat and fat quality


Determining the optimum readiness for slaughter and meat and fat quality of crossbred lambs. Slaughter evaluation and meat and fat quality



Roczniki Naukowe Zootechniki 29(1): 53-71



The meat and fat quality of purebred and crossbred lambs were determined. Polish Merino ram lambs (Group I; n=32) and ram lambs derived from the crossing of Polish Merino ewes with F1 rams (Romanov x Polish Merino) (Group II; n=32) and with Romanov rams (Group III; n=32) were slaughtered at 30 and 35 kg of body weight and subjected to carcass evaluation and chemical examination of meat and fat.

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