Özet:

This study was conducted with the aim of researching the nutritional performance, carcass characteristics and sensual characteristics of meat in the hair cows and Saanen x Hair cows (F1) male boys. In the study, 19 heads of pure, 15 heads of melt (F1), 8 heads of each genotype for cutting and scratch characteristics, and 4 heads of male material for the sensual characteristics of meat were used for the nutritional period. When the boys arrived at an average of 22.00 kg, the food was taken, the cuts and crude foods consumed during the food period were recorded. The iron process lasted 98 days, and at the end of the food, the boys were sent to the cutting for the purpose of examining the characteristics of the cortex. For the purpose of comparing the characteristics of iron, cutting and carcass, the GLM (General Linear Model) used the Mann-Whitney U test to identify the sensual characteristics of meat, the statistical analysis for the characteristics of the use of food was not applied, the group average was given. During the nutritional period, daily living weight increases were 0.123, 0.108 kg respectively, the benefits of food for cut and crude foods were 8.83, 1.76 kg and 10.27, 1.81 kg respectively, the cold intake values were 47.32%, 48.38 kg respectively, the statistical differences in the sensual characteristics of meat were not found. As a result, it was found that genotypes were similar in all the characteristics studied. * This research is summarized by the PhD thesis of U. Gülcihan ŞIMŞEK, supported by the FÜBAP-688, FÜBAP-712 Management Unit of Fırat University Scientific Research Projects.

Anahtar Kelimeler: