THE EFFECT OF PRODUCTION SYSTEM AND WEANING ON LAMB CARCASS TRAITS AND MEAT CHARACTERISTICS OF AUTOCHTHONOUS JEZERSKO-SOLČAVA BREED

Thirty-two Jezersko-Solčava lambs were used in a 2X2 factorial design to evaluate the effect of production system (fattening in stable with hay and cereals ad libitum or on the pasture) and weaning (suckling or weaned lambs) on carcass and meat traits of lambs. Suckling lambs were slaughtered at 125 days of age (30 kg of live weight) and weaned lambs were slaughtered at 165 days (38 kg of live weight). No significant differences in daily gain and dressing percentage compared to the production system or weaning were observed. Lambs from pasture had greater percentage of liver, heart and spleen. They had longer and wider carcasses and lower carcass fatness as indicated by lower percentage of kidney fat (1.16 vs. 1.99) and lower percentage of fat in leg than lambs from stable. They also had higher percentage of shoulder and leg and lower percentage of back, loin and rib with flank. Production system also affected meat color. Lambs from pasture had higher CIE L, a and b values of Longissimus dorsi muscle. Mostly, weaning influenced carcass fatness and related traits. Suckling lambs had lower fatness score (4.94 vs. 6.25), lower percentage of kidney fat and fat in leg (8.66 vs. 10.31) and lower percentage of rib with flank than weaned lambs. Meat from suckling lambs was also of lighter colour. There was no significant interaction between production system and weaning on studied carcass or meat traits