The Influence Of Priming Two Cucumber Cultivar Seeds

J. Duhok Univ. Vol.13, No.1, (Agri. And Vet. Sciences) Pp 49-54, 2010
05
CARCASS CHARACTERISTICS
Carcass characteristic of different treatment
groups of Meriz are presented in Table (2). Hot
and chilled carcass weights averaged 8.50 ± 0.55
and 8.19 ± 0.54 kg, respectively. Yet, the
difference among treatment groups was not
significant. However Abd El-Monem et al
(2008) observed an improvement of hot carcass
weight when growing lambs treated with the
ascorbic acid at all rates of 500,750 and 1000 mg
per kg diet.
The average dressing percentage based on
full and empty body weight was 42.26 ± 0.63
and 48.75 ± 0.76 %, respectively. Also,
statistical analyses revealed that supplementation
of vitamin C had no significant effect on this
trait. The dressing percentages obtained in this
study were lower than those reported by Mayi
(2009) for Meriz goat slaughtered at a heavier
weight (25.8 kg), but it is higher than those
observed by Dosky (2010) for the same breed
raised either intensively or semi intensively or in
pasture.
Percent shrinkage averaged 3.71 ± 0.30 %
(Table 2). However, the differences among
treatment groups were not significant. Similarly,
Mayi (2009) and Dosky (2010) indicated that
shrinkage percentage averaged 3.47 and 4.05 %
for Meriz carcasses. The greater loss in weight
due to chilling of Meriz can be possibly
attributed to their thinner subcutaneous fat cover
( Table 2).
THE RIB EYE AREA AND THE FAT
THICKNESS
In the present work, result showed that rib
eye area averaged 6.60 ± 0.46cm 2 (Table 2). No
significant differences were observed between
control and other treatments in this trait. While,
Abd El-Monem et al (2008) indicated that eye
muscle weight was improved when growing
lambs treated with ascorbic acid at all the rates
of 500, 750, and 1000 mg per kg diets. Also,
goat carcasses had a very thin layer of
subcutaneous fat (0.78 ± 0.05 mm) (Table 2). A
typical feature of goat carcasses in their thin fat
cover (Colomer-Rocher et al. 1992; Dhanda et
al. 2003), Control treatment had thinner fat over
eye muscle numerically (0.68 ± 0.079mm)
compared to other treatments (0.90 ± 0.11, 0.70
± 0.05 and 0.84 ± 0.14mm), respectively (Table
2), yet, the differences were not significant.
Similarly, working with pigs, it was reported that
dietary vitamin E and C supplementation to pigs
resulted in a non-significant effect on carcass
characteristics (% Lean cut, % fat tissue and fat
thickness) (Eichenberger et al., 2004). In
general, the value of both fat thickness and rib
eye area obtained in the current investigation is
lower than those reported by Mayi(2009) for
Meriz goat slaughtered at a heaver weight but it
is higher than those noted by Dosky (2010) for
the same breed.
Table (2):- Effect of supplementation of vitamin C on fattening performance and carcass traits (Mean ± s.e).
Trait Overall mean Treatment
Control 750 mg 1000 mg 1250 mg
No. animals 5 5 5 5
Final wt (kg) 19.92 ± 1.10 19.48 ± 2.04 a 20.54 ± 1.39 a 19.88 ± 2.46 a 19.78 ± 2.67 a
Empty body wt.
(kg)
17.30 ± 0.98 16.98± 1.87 a 17.70± 1.35 a 17.38± 2.08 a 17.16± 2.39 a
Hot carcass wt.
(kg)
8.50 ± 0.55 8.32± 1.14 a 8.62± 0.56 a 8.50± 1.20 a 8.58± 1.35 a
Chilled carcass
wt(kg)
Dressing %
8.19 ± 0.54 8.02± 1.10 a 8.32± 0.60 a 8.20± 1.15 a 8.24± 1.32 a
1 42.26 ± 0.63 41.94± 1.89 a 41.98± 0.39 a 42.34± 1.16 a 42.78± 1.20 a
2 48.75 ± 0.76 48.30± 2.03 a 48.86± 0.91 a 48.35± 1.18 a 49.49± 1.71 a
Shrinkage % 3.71 ± 0.30 3.63± 0.71 a 3.59± 0.72 a 3.52± 0.31 a 4.10± 0.56 a
Fat thickness
(mm)
Rib-eye area
(cm 2 )
0.78 ± 0.05 0.68± 0.079 a 0.90± 0.11 a 0.70± 0.05 a 0.84± 0.14 a
6.60 ± 0.46 6.40± 0.92 a 6.60± 0.40 a 7.20± 1.39 a 6.20± 0.66 a
Means with different letters within each row differ significantly.
(1): Based on slaughter weight.
(2): Based on empty body weight.