Natural and economic conditions, agricultural

characteristics, pasture areas and traditions create suitable conditions for sheep breeding in Turkey. Kivircik is the main native sheep breed of Thrace and Marmara region. It has the thin tail and short ears and produces meat, wool and milk. The live weight of Kivircik ewe is 35–40 kg while ram weight amounts to 45–50 kg (Kaymakci and Sönmez, 1996). In the Western parts of Turkey, especially in Thrace, sheep milk is mostly used for making a special kind of white cheese which is very popular in Turkey. Most of the lambs are weaned as early as at one and a half months of age, so that ewes can be milked longer and the majority of the lambs are slaughtered without further fattening. In this way, meat production potential of these lambs is poorl