Effects of crossbreeding Hungarian Merino sheep with Suffolk and Ile de France on carcass traits

In this examination, Hungarian Merino (ram n=30, ewe n=30), Hungarian Merino × Ile de France F ₁, and Hungarian Merino × Suffolk F ₁ (ram n=15, ewe n=15) lambs were used to evaluate the effect of crossbreeding on carcass characteristics and composition. We examined fattening performances and the following carcass traits: dressing percentage, weight of valuable carcass cuts, percentage of valuable meat, bone to meat ratio, and as well as meat conformation and fat cover (S/EUROP grading). In the present investigation, the weight at slaughter was fixed between 31–32 kg approximately, thus ensuring, weight would not affect carcass composition. Standardizing carcass weight allowed us to spot differences due to genotype and gender. The best results of fattening performance showed the Hungarian Merino × Ile de France F ₁ lambs (358 g/day). The tested crossed genotypes had not greatly influence dressing percentage and warm carcass weight, but the best percentage valuable carcass cuts had Hungarian Merino × Suffolk F ₁ (83.37 %). The best percentage of valuable meat presented (77.76 %) the Hungarian Merino × Ile de France F ₁ lambs. The best meat conformation and fat covered showed the Hungarian Merino × Suffolk F ₁ lambs. Hungarian Merinos showed less favourable results. To the summarising, the Suffolk and Ile de France improved the Hungarian Merino’s fattening performance, slaughter value and ability of market over 30 kg live weight, therefore there were both breeds suggest with crossing.