2022-06-242022-06-242008-12Orman, A. vd. (2008). "The assessment of carcass composition of Awassi male lambs by real-time ultrasound at two different live weights". Meat Science, 80(4), 1031-1036.0309-17401873-4138https://doi.org/10.1016/j.meatsci.2008.04.022https://www.sciencedirect.com/science/article/pii/S030917400800123Xhttp://hdl.handle.net/11452/27379The accuracy of ultrasonography to measure fat thickness (FT) and longissimus dorsi muscle (LM) traits (area, depth and width) in live Awassi male lambs and predict carcass FT and LM traits was studied. Twenty six Awassi male lambs were randomly divided into light (L) (n = 13) and heavy (H) (n = 13) finishing lambs. Slaughter weight of lambs in L and H groups were 40 and 45 kg, respectively. FT and LM traits, cross-sectional area between the 12th and 13th rib were measured using real-time ultrasound in vivo and on the carcass after slaughter. All ultrasound and carcass measurements were the same except live weight (LW) (P<0.001), cold carcass weight (CCW) (P<0.001) and carcass LM width (P < 0.05). Overall, correlation coefficients between ultrasound and carcass FT, LM depth, width and area were 0,79, 0.82 (P< 0.001); 0.60, 0.58 (P 0.05); 0.48, -0.17 (P> 0.05) and 0.89, 0.87 (P< 0.001), respectively, for lambs in L and H groups. The introduction of ultrasound FT and ultrasound LM area as independent variables in addition to LW in the multiple regression equations further improved the variations for carcass FT (84%, 71%), carcass LM area (79%, 79%). CCW (72%, 65%) for lambs in light and heavy groups whereas no improvement was observed for carcass yield. These results indicate that in vivo ultrasound FT and measurement of the LM area in association with LW could be used to estimate carcass FT, carcass LM area and CCW in different LW Awassi lambs.eninfo:eu-repo/semantics/closedAccessFood Science & TechnologyAwassiFat thicknessLambLongissimus dorsi muscleUltrasoundOvis ariesIn-vivo estimationGrowth-performanceMorkaramanAreaArticle0002602940000102-s2.0-521491037911031103680422063833Food Science & TechnologyCarcass Characteristics; Ovine Carcasses; Lambs