RESEARCHES REGARDING THE IMPROVEMENT OF MEAT PRODUCTION UNDER QUANTITATIVE AND QUALITATIVE ASPECT AT THE ROMANIAN SHEEP BREEDS
Camelia Zoia Zamfir, Daniela Jitariu, Ana Enciu, Maria Stanciu, Maria Sauer, Elena Ilişiu, Carmen Ana Pivodă
Due to the raise of interest for the lamb meat we planned to optimize the technology of fattening the lambs and to obtain the improvement of the carcasses the use of crossbreeding the local breeds with sheep breeds that are specialized for the meat production. There was done the fattening in system of 100 days, structured in 3 stages: accommodation, effective fattening and finishing. At the fattening of lambs in intensive system in the beginning of the experiment the lots had similar average body weights, and in the end of fattening there are emphasized big differences between the lots of half-breeds: Texel x Merino half-bred lambs had the weight of 39.90±0.69 kg, the lambs of Merino breed 34.35 ± 0.56 kg, Blackface x Ţzgaie 40.02 ± 0.86 kg, half-bred lambs of Palas Meat-Breed X Tzgaie 38.08 ± 0.59 kg, lambs of Tzgaie breed 32.24 ± 0.56 kg, half-bred lambs of Suffolk x Tzurcana 37.92 ± 0.55 kg, lambs of Tzurcana 33.12 ± 2.01 kg. At the controlslaughtering there were obtained bigger values of the slaughter output and the commercial output at the half-bred lams.
Key words: fattening, intensive system, accommodation, finishing