Table 6.

Effects of concentrate level and Cr-Met supplementation on carcass characteristics of Tan lambs

Items	LC1)			HC1)			SEM	p-value2)
	0 Cr	0.75 Cr	1.50 Cr	0 Cr	0.75 Cr	1.50 Cr		C	Cr	C×Cr
Pre slaughter weight (kg)	28.74	28.54	30.00	32.16	32.60	33.64	0.50	<0.01	0.29	0.94
Hot carcass weight (kg)	12.32	12.60	13.42	14.78	14.94	15.20	0.28	<0.01	0.33	0.77
Cold carcass weight (kg)	12.16	12.46	13.25	14.44	14.67	14.98	0.27	<0.01	0.28	0.83
Dressing percentage (%)	42.28	43.66	44.07	44.82	45.02	44.57	0.32	0.01	0.39	0.25
Eye muscle area (cm2)	12.64	13.19	13.03	15.78	17.46	17.60	0.61	<0.01	0.59	0.89
GR measurement (mm)	12.22	12.55	14.39	12.14	12.45	13.61	0.31	0.09	0.02	0.36
Backfat thickness (mm)	6.86	6.11	5.72	7.49	7.10	7.01	0.17	<0.01	0.11	0.26
Kidney fat (%)	1.42	1.43	1.16	1.56	1.41	1.42	0.08	0.45	0.67	0.73
Intramuscular fat (% of fresh meat)	2.96	2.85	2.83	4.46	4.37	3.65	0.14	<0.01	0.01	0.04
Omental fat (%)	2.36	2.01	2.01	2.44	2.36	2.43	0.11	0.22	0.72	0.84
Mesenteric adipose (%)	2.64	2.55	2.74	2.78	2.72	2.52	0.09	0.60	0.69	0.67
Carcass cuts percentages (%)
Neck	5.49	6.58	7.84	8.01	4.89	5.65	0.37	0.96	0.15	0.42
Shoulder	19.67	20.40	19.32	18.45	18.55	18.67	0.40	0.08	0.95	0.57
Rack	14.12	15.07	14.93	14.50	15.98	16.96	0.30	0.10	0.02	0.85
Loin	18.23	19.57	19.38	16.37	19.26	19.84	0.33	0.19	<0.01	0.37
Leg	30.63	28.67	27.85	33.55	31.36	29.74	0.44	0.02	<0.01	0.18
Breast and flap	11.87a	9.71bc	10.67b	9.13c	9.95b	9.13c	0.28	<0.01	0.38	<0.01
Non-carcass percentages (%)
Blood	3.91a	3.98a	3.60a	3.78a	4.70a	6.01b	0.21	<0.01	0.06	<0.01
Skin	8.73	8.04	8.59	9.45	9.63	9.26	0.16	<0.01	0.78	0.39
Head	6.93	6.77	7.13	6.48	6.65	6.74	0.08	0.04	0.36	0.70
Feet	2.18	2.15	2.21	2.19	2.09	2.17	0.02	0.47	0.38	0.86
Pluck	1.91	1.88	1.82	1.90	1.89	1.96	0.02	0.42	0.33	0.45
Liver	1.49	1.58	1.64	1.78	1.69	1.63	0.03	0.02	0.98	0.10
Kidney	0.28	0.27	0.27	0.26	0.29	0.28	0.01	0.96	0.92	0.26
Spleen	0.17	0.16	0.15	0.14	0.19	0.13	0.01	0.71	0.34	0.48
Testis	0.81	0.76	0.82	0.88	0.70	0.85	0.03	0.78	0.24	0.55
Full tail	3.13	3.43	2.45	2.77	3.86	3.81	0.22	0.30	0.43	0.35
GIT content	20.29	19.53	18.53	15.57	15.01	14.69	0.50	<0.01	0.21	0.81
Empty GIT	6.66	6.61	7.09	6.96	6.92	6.31	0.10	0.68	0.73	0.07

SEM, standard error of the means; GIT, gastrointestinal tract.

¹⁾LC and HC refer to diets with forage to concentrate ratios of 65:35, and 45:55, respectively.

²⁾C, concentrate level; Cr, Cr-Met, supplementation level; C×Cr, interaction between the concentration level and Cr-Met supplementation level.

^a–cMeans that do not have common superscripts significantly differ within the treatments (p<0.05).