Microsoft Word - 17 Tatjana KALEVSKA_pe format.doc


   
  

252 
 

Journal homepage: www.fia.usv.ro/fiajournal 
Journal of Faculty of Food Engineering,  

Ştefan cel Mare University of Suceava, Romania  
Volume XVII, Issue 2 - 2018,  pag. 252  - 260 

 

 
SLAUGHTER CHARACTERISTICS AND WEIGHT LOSSES (SHRINKAGE) OF 

LAMBS FROM AN ORGANIC AND CONVENTIONAL SYSTEM  
 

* Tatjana KALEVSKA 1 , Ljupce KOCOSKI 2, Elena JOSHEVSKA2, Zora UZUNOSKA1,  
Viktorija STAMATOVSKA1,  

1Faculty of Technology and Technical Sciences,University St.Kliment Ohridski,  
Veles, R.Macedonia, ttfv@ uklo.edu. mk  

2Faculty of Biotechnical Sciences, University St.Kliment Ohridski, Bitola, R.Macedonia, fbn@uklo.edu.mk. 
*Corresponding author tkalevska@gmail.com 

Received 3rd March 2018, accepted 27th June 2018 

 
Abstract: The aim of the research was to determine the differences in slaughter characteristics, 
weight loss in transport and cooling, and the pH value of lamb meat grown in an organic and 
conventional system. The study included 120 lambs, 60 of which were bred in a conventional and 60 in 
an organic system for a period of 75 days. The established differences in the slaughter results (carcass 
weight, dressing percentage) and the proportion of internal organs relative to the weight of lamb 
before slaughter) among the lambs bred in an organic and conventional system are statistically not 
significant (p>0.05). Significant difference (p<0.05) is determined for total shrinkage (transport and 
shrinkagein lairage facility) between lambs of group I from the organic and conventional system and a 
significant difference from (p<0.01) between lambs of group II of the organic and conventional 
system. The discrepancies found in the cooling shrinkage of lamb carcases between groups from the 
organic and conventional system are significant (p<0.01). In the pH value measured 1 and 24 hours 
post-mortema statistically significant difference was found (p<0.05) between lamb meat from the 
organic and conventional system.  
 
Keywords: quality, carcass, meat, breeding systems 
 
 
1. Introduction 
 
With the increasing needs and interest in 
the domestic and foreign market for lamb, 
there are demands for increasing its 
quality, covered by the new EU regulations 
concerning the quality of the animals for 
slaughter [1]. In accordance with [2] there 
is no general model for breeding, which 
could be applied in all farms and in all 
conditions. There are different breeding 
systems in the world, which are 
conditioned by natural and economic 
factors, as well as from the tradition of 
countries or regions.In the conventional 
breeding system, the traditional way is 
popular, with a technology of early 
rejection of the lambs from 25 to 30 days, 
and intensive feeding with concentrated 
fodder mixtures and hay at will, up to a 

certain slaughter weight or age. The main 
objective of this method of breeding is to 
intensify sheep farming, by achieving solid 
weight gaining performance in earlier 
rejected lambs and getting bigger amount 
of milk per sheep [3]. Compared to 
conventional, organic sheep production is 
based on compliance with standards and 
legal regulations for controlling each stage 
of the production cycle, which contribute 
to respect for animal welfare and the 
production of safe products of animal 
origin. The cultivation of lambs in an 
organic system is carried out in accordance 
with the organic production rules, 
equivalent to the European Union 
Regulation 834/2007, according to which, 
in order to respect animal welfare, the 
lambs should be rejected at the 45 days 
old. The birth weight represents the basis 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XVII, Issue 2  – 2018 

Tatjana KALEVSKA, Ljupce KOCOSKI, Elena JOSHEVSKA, Zora UZUNOSKA, Viktorija STAMATOVSKA, 
Slaughter characteristic and weight losses (shrinkage) of lambs from an organic and conventional system, Food and 
Environment Safety, Volume XVII, Issue 2 – 2018, pag. 252 - 260 
 
 

253 

for the growth and development of lambs, 
[4]. Lambs grown in a conventional and 
organic system have similar production 
and slaughter yields, [5]. Long transport of 
animals, adverse conditions and improper 
handling of animals during transport 
negatively affect animals and the quality 
and sustainability of the meat. Transport 
shrinkage (loss of body mass), when 
transporting lambs to a slaughterhouse 
depends on the influence of several factors 
such as: breed, sex, health status of lambs, 
degree of nutrition, the treatment of the 
lambs before and after transport, mode of 
transport, length of transport, type of 
transport vehicle, and the season. 
The shorter relation when transporting 
lambs from farm to slaughterhouse leads to 
a reduction in stress [6], [7]. The loss of 
body weight and the stress experienced 
during the transportation of lambs 
negatively affects the quality and sensory 
properties of the lamb, which means that 
the lambs should be placed in the 
slaughterhouse before the slaughter for the 
normalization of the physiological 
condition, and therefore be properly 
prepped for slaughter. With the rest in the 
slaughter shed many negative 
consequences caused by transport are 
eliminated or mitigated, i.e., the irritated 
vasomotor centres in the brain, ejection of 
harmful products from the metabolism and 
withdrawal of the bacteria from the blood. 
During the stay in the shed in the lambs, a 
loss of body mass occurs, primarily as a 
result of excretion of bodily fluids by 
evaporation, sweating, urination, etc. [8]. 
The weight of the lambs before slaughter 
affects the carcass weight of the lamb 
carcass, [9]. Slaughter characteristicsof the 
lamb carcass, i.e. the quantity and quality 
of the resulting meat vary depending on 
farming systems, [10]. When slaughtering 
the lambs, the dressing percentageis an 
important economic indicator that 
represents the relationship between the 

slaughter and the body weight of lambs 
before slaughter, expressed in percent. 
Dressing percentageof slaughter varies 
greatly and depends on the influence of 
several factors such as: breed, sex, age, 
health, manner of nutrition and degree of 
nutrition and weight of the lambs. The 
mass of the internal organs and parts of the 
lamb carcases is a parameter that is often 
used to evaluate the conformation of lamb 
carcasses. The loss in the mass of carcasses 
so called. Cooler shrink occurs because of 
the draining and evaporation of the lamb 
carcasses in the cooling chambers. 
Shrinkage of cooling depends on the 
influence of several factors, primarily on 
the time of the first measurement, which 
represents the basis for determining the 
shrinkage, the quality of the meat and the 
coverage of the body with fatty tissue that 
depends on the race of lambs and the diet, 
the speed of cooling of the carcasses, air 
circulation in the chambers and the relative 
importance of the air, [11]. pH value is one 
of the factors that determine the quality of 
the meat associated with biochemical 
processes during the transformation of the 
muscles in the meat. Measuring the pH 
value of the meat allows for monitoring of 
the intensity of changes occurring in the 
muscles in the post-mortem period which 
also affect the sensory properties of the 
meat, [12]. Lowering of the pH value of 
the meat must be gradual, [13]. If the 
animal is under stress immediately before 
slaughter, the glycogen reserves in the 
muscles are reduced and a sufficient 
amount of lactic acid is not generated, and 
the pH value of the meat remains high and 
causes the occurrence of DFD - Dark, Firm 
and Dry meat [14], while too rapid a 
decrease in pH value can lead to PSE - 
Pale, Soft, Exudative meat, [15]. The pH 
value of the meat is influenced by many 
factors such as breed, animal fatigue 
before slaughter, muscle glycogen content, 
carbohydrate-rich diet, acute starvation 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XVII, Issue 2  – 2018 

Tatjana KALEVSKA, Ljupce KOCOSKI, Elena JOSHEVSKA, Zora UZUNOSKA, Viktorija STAMATOVSKA, 
Slaughter characteristic and weight losses (shrinkage) of lambs from an organic and conventional system, Food and 
Environment Safety, Volume XVII, Issue 2 – 2018, pag. 252 - 260 
 
 

254 

before slaughter, and meat storage 
temperature, [16]. 
 
2. Matherials and methods 
 
The study covered 120 lambs, 60 of which 
were grown conventionally and 60 in an 
organic system, over a period of 75 days. 
In the conventional system, two groups of 
30 lambs were formed. The lambs of 
Group Imade up of crossbreeds of 
domestic breed refined with Virtemberg, 
and in Group II, the lambs were made up 
of crossbreeds of domestic breed refined 
with East-Friesian breed. The lambs of 
both groups in the conventional system 
were raised the traditional way, weaned on 
the 30th day and until the end of the 
breeding were fed with a commercial 
conventional fodder mixture. Two groups 
of 30 lambs were formed in the organic 
system, out of which the lambs in Group I 
made up of crossbreeds of domestic breed 
refined with Virtemberg, and in Group II, 
the lambs were made up of crossbreeds of 
domestic breed refined with East-Friesian 
breed, certified for organic production. 
Lambs from the organic system were breed 
according to organic production rules, 
according to which lambs were weaned on 
the 45th day and by the end of the breeding 
were fed with a concentrated fodder 
mixture obtained from an organic 
produced and certified food from own 
production cycle. 
Body mass control of the lambs from both 
systems was done every fifteen days 
starting from the first day (birth weight), to 
the 75th day when they were slaughtered. 
The transport of lambs from both systems 
to the slaughterhouse, which is 75 km 
away, was carried out in the same way, 
with special means of transport for 
animals. The last measuring of the weight 
of the lambs was done on the farm; just 
before loading them into the vehicle.After 
arriving and unloading them at the 

slaughterhouse, the lambs were measured 
on an electronic livestock scale and placed 
in a lairage facility. By calculating the 
difference in body mass before and after 
transport, the transport shrinkage of the 
lambs is determined. After the 7 hour stay 
at the lairage facility, the lamb shrinkage is 
determined in the same manner. The 
killing of the lambs was done with 
stunning, to humanize the procedure. After 
the slaughter of the lambs and the 
processing of the carcases, individual 
measurements of the internal organs, taken 
from the lamb carcass, were performed. 
After 24 hours in the cooling chambers at a 
temperature of 0°C, the carcases were 
individually weighted and on the basis of 
the difference in the weight of the warm 
and cold carcasses the loss in the mass 
during cooling was determined.  
In determining the slaughter value, the 
following parameters for the dressing 
percentage of the lambs were determined: 
warm carcass with head and internal 
organs (R I), cold carcass with head and 
internal organs (R II), carcass with head 
without internal organs  (R III), cold 
carcass without head and internal organs 
(R IV). The first measurement of the pH 
value of the meat was conducted one-hour 
post mortem, and the second measurement 
of the pH value was 24 hours after the stay 
in the cooling chambers at a temperature of 
0°C. 
 
3. Results and discussion 
 
The established average values for the 
birth and body weight of the lambs, on the 
75th day of the breeding, before the 
transport of the lambs to the 
slaughterhouse are presented in Table 1. 
The determined birth weight of the lamb’s 
fromGroup Iof the organic system is 
3.991kg, i.e. 4,189kg of Group II from the 
organic system. A similar birth weight of 
4.226 kgand 4.338 kg, it was found in the 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XVII, Issue 2  – 2018 

Tatjana KALEVSKA, Ljupce KOCOSKI, Elena JOSHEVSKA, Zora UZUNOSKA, Viktorija STAMATOVSKA, 
Slaughter characteristic and weight losses (shrinkage) of lambs from an organic and conventional system, Food and 
Environment Safety, Volume XVII, Issue 2 – 2018, pag. 252 - 260 
 
 

255 

lambs of Group I and II from the 
conventional system.  The difference in the 
birth weight between lambs of Group I 
from the organic and conventional system, 

as well as the difference between Group II 
lambs from the organic and conventional 
system, is statistically not significant 
(p>0.05) [17]. 

 
 

Table 1  
Birth and body weight of lambs from breeding systems 

Birth weight x  Sd cv S x  
О (I)  3.991 0.522 13.08 0.095 
О (II) 4.189 0.566 13.52 0.103 
C (I) 4.226 0.615 14.55 0.112 
C (II) 4.338 0.561 12.95 0.102  
Body weight  
(75th day) x  

Sd cv S x  
O (I) 17.995 1.812 10.07 0.331 
O (II) 18.363 2.161 11.77 0.395 
C (I) 18.480 2.447 13.24 0.452 
C (II) 19.149 2.339 12.22 0.428 

 
Similar value results for the birth weight of 
the lambs were stated [18]. On the 75th 
day, i.e. at the end of the breeding the 
highest body weight of 19.149 kg was 
established in lambs from Group IIfrom 
the conventional system, and the lowest 
body mass of 17.995 kg of Group I lambs 
from the organic system. The difference in 
body weight of lambs found at the end of 
breeding (75 days), between groups in the 
same system, as well as the established 
differences between the same groups of 
different systems (organic and 
conventional system) is statistically not 
significant (p>0.05), [17]. Results for the 
body weight of lambs from the organic 
system at the end of the breeding can be 
compared with the results obtained by 
[19].  
Figure 1 presents the total shrinkage of 
lambs (transport and shrinkage in a lairage 
facility) of both groups of organic and 
conventional system breeding. 
From the data presented in Figure 1, it can 
be stated that the total shrinkage (transport 
and lairage facility shrinkage) in lambs in 
the organic system is significantly lower, 

compared to the total shrinkage in lambs of 
the conventional system. 

 
 

Fig.1 Total shrinkage (loss) ofthe weight of the 
lambs 

 
The total shrinkage in the organic system 
for lambs of Group I is 5.61% and 5.97% 
for lambs of Group II. In the conventional 
system, total shrinkage in Group I lambs is 
6.02% and 7.09%. Differences in the total 
shrinkage of lambs between Group I from 
the organic and Group I from the 
conventional system, as well as the 
difference between Group II in the organic 
and Group II in the conventional system, 
are statistically significant at the level of 
(p<0.05), that is, (p<0.01), respectively. 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XVII, Issue 2  – 2018 

Tatjana KALEVSKA, Ljupce KOCOSKI, Elena JOSHEVSKA, Zora UZUNOSKA, Viktorija STAMATOVSKA, 
Slaughter characteristic and weight losses (shrinkage) of lambs from an organic and conventional system, Food and 
Environment Safety, Volume XVII, Issue 2 – 2018, pag. 252 - 260 
 
 

256 

From the above it can be concluded that 
apart from the breeding system, the breed 
of the lambs, as well as the stress during 
transport has a certain influence on the 
total shrinkage. 

In table 2 are presented relative 
participation of internal organs and parts of 
the lamb carcass 

 
Table 2  

Relative participation of internal organs and parts of the lamb carcass 

 

System/group O(I) O(II) C(I) C(II) 
indicators kg % kg % kg % kg % 
live weight 16.987 100 17.267 100 17.368 100 17.79 100 
head 728.0 4.28 760.0 4.40 755.0 4.35 790.0 4.44 
liver 380.0 2.24 400.0 2.32 405.0 2.33 425.0 2.39 
lung 320.0 1.88 350.0 2.08 340.0 1.96 370.0 2.08 
heart 90.0 0.52 100.0 0.57 95.0 0.54 105.0 0.59 
tallow 103.9 0.61 106.2 0.62 111.5 0.61 119.6 0.67 
tonsils 158.0 0.93 166.6 0.96 169.0 0.97 176.0 0.99 
stomach with 
intestines 

3.890 22.89 3.905 23.25 3.995 23.31 4.230 23.77 

skin 1.950 11.48 2.038 11.80 2.020 11.70 2.115 11.89 
feet 530.0 3.12 557.0 3.23 546.0 3.14 586.0 3.29 

 
With lambs of Group I from the organic 
system, the body weight before slaughter is 
16.987kg, that is, 17.267 kg for lambs of 
Group II, while the weight before slaughter 
in lambs of Group I in the conventional 
system is 17.368 kg, or 17.792 kg in lambs 
of Group II. The observed differences in 
body mass before slaughter of lambs from 
the groups in the systems are statistically 
not significant (p>0.05). The percentage 
share of skin in lambs of Group I from the 
organic system is11.48% i.e. 1.80% in 
lamb’s fromGroup II, i.e 11.70% in Group 
I and 11.89 in lamb’s from Group II from 
the conventional system. Similar results 
were obtained by [11]. The percentage 
share of the liver in lambs from Group I 
and II of the organic system is 2.24%, i.e. 
2.32% and in the conventional system 
2.33%, i.e. 2.39%. The percentage share of 
the the lungs in the lambs from Group I 
and II of the organic system is 1.88%, i.e. 
2.08, while and in the conventional system 
in Group I and II with 1.96%, i.e. 2.08%.  
 
 

The heart accounts for 0.52% in lambs 
from Group I and 0.57% in lambs from 
Group II in the organic system, while and 
in the conventional system the heart 
accounts fоr 0.54% in Group I and 0.59% 
in Group II. Similar results to ours were 
obtained by [20], for the percentage of 
liver 2.20±0.05, for the lungs 2.06±0.09, 
for the heart 0.46% and for the head 4.97, 
[21],obtained almost the same values as 
ours, for the percentage of the liver weight 
in male lambs from 0.23 ± 0.01 kg, i.e. 
0.22 ± 0.01 kgin female lambs, i.e. 1.91% 
in unweaned lambs and 1.60% in weaned 
lambs and percentage shareof the heart of 
0,52% in unweaned and 0.48% in weaned 
lambs.The differences in relative share of 
the internal organs of lambs from Group I 
of the organic and conventional system and 
Group II of the organic and conventional 
systems are not significant (p>0.05), which 
is understandable because the weight of the 
lambs from the organic and conventional 
breeding system before the slaughter is 
approximate in lambs from both breeding 
systems.  



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XVII, Issue 2  – 2018 

Tatjana KALEVSKA, Ljupce KOCOSKI, Elena JOSHEVSKA, Zora UZUNOSKA, Viktorija STAMATOVSKA, 
Slaughter characteristic and weight losses (shrinkage) of lambs from an organic and conventional system, Food and 
Environment Safety, Volume XVII, Issue 2 – 2018, pag. 252 - 260 
 
 

257 

 
Fig 2 Mass losesof lamb carcasses in cooling 

chambers 
 
 

The differences in the average values for 
cooling shrinkage in lamb carcases 
between groups of the organic and 
conventional system are significant 
(p<0.01). The discrepancy found is 
understandable and stems from the 
influence of several factors such as: the 
time of the first weighing, which 
represents the basis for determining the 
shrinkage, the quality of the meat and the 
coverage of the body with fatty tissue that 
depends on the breed of lambs and the diet, 
the speed of cooling of carcasses, 
circulation and the relative importance of 
air in the chambers [11]. 

 

 
Fig 3 Slaughter values of the lambs of I and Group II from the organic and conventional system 

 
Differences in carcass weight among 
groups in the systems are not statistically 
significant (p>0.05), which is  

 
understandable because the live weight 
before slaughter is approximate in lambs 
between both breeding systems.  

 
Fig 4 Dressing percentage of lambs from an organic and conventional system 

 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XVII, Issue 2  – 2018 

Tatjana KALEVSKA, Ljupce KOCOSKI, Elena JOSHEVSKA, Zora UZUNOSKA, Viktorija STAMATOVSKA, 
Slaughter characteristic and weight losses (shrinkage) of lambs from an organic and conventional system, Food and 
Environment Safety, Volume XVII, Issue 2 – 2018, pag. 252 - 260 
 
 

258 

The dressing percentage of slaughter is 
very variable and dependent of the 
influence of several factors such as: breed, 
sex, age, diet, fat, etc. During the research 
a difference is determined between lambs 
from Group I of the organic and 
conventional system, in the dressing 
percentagefrom: (RI-0.89%; RII-0.84%; R 
III-0.65% and R IV-0.59%), as well as a 
difference in the dressing 
percentagebetween lambs from Group II 
from the organic and conventional system 
of (RI-0.74%; RII-0.40%; RIII-0.24% and 
RIV-0.23%). The observed differences in 
the average value of dressing percentage in 
Group I lambs from the organic and 
conventional system and Group II of the 
organic and conventional system in all 
cases are statistically not significant 
(p>0.05) which is understandable, because 
the live weight of the lambs and the 
slaughter weight of the lamb carcasses 
from the organic and conventional system 
is similar [17]. Similar results for dressing 
percentage of a warm carcass in lambs 
grown in an organic system of 51.66% i.e. 
48.90% in lambs of the control group were 
found [19]. The smaller dressing 
percentage of the organic system, is 
probably due to quicker weaning, changes 
in diet of the lambs as well as stress during 
transport [22], determined values 

fordressing percentage of a warm carcass 
that deviate from our results for the lambs 
from the conventional system from 
49.27±0.607, i.e. 49.36±0.525 in lambs 
from the organic system. In the research 
ofslaughter characteristicsof Creska lambs 
[21] stated similar results of ours in the 
carcass weight of the lambs 19.04 ± 0.22 
and dressing percentage of slaughter 50.50 
± 0.60. 
The average pH1 and pH2 values of meat 
from lambs of both groups in the organic 
and conventional system are shown in 
Figure 5, where by it can be stated that the 
pH value of meat from lambs from the 
organic system has characteristic values 
for the normal course of post-mortem 
glycolysis. The established difference in 
the pH value of the lamb between the 
groups of the organic and conventional 
system is significant (p<0.05). 
Identical results were obtained by [23], 
[24], whereby the average pH value after 
45 minutes from the slaughter was 6.15, 
i.e. 5.55 after 24 hours. Similar results to 
ours for the pH value, 1 and 24 hours after 
the slaughter were obtained by [25].  
Results from our research coincide with 
the data obtained for the pH value of lamb, 
1 and 24 hours after the slaughter of the 
lambs from [10], [11], [26]. 

 

Fig 5 pH value of lamb from organic and conventional system 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XVII, Issue 2  – 2018 

Tatjana KALEVSKA, Ljupce KOCOSKI, Elena JOSHEVSKA, Zora UZUNOSKA, Viktorija STAMATOVSKA, 
Slaughter characteristic and weight losses (shrinkage) of lambs from an organic and conventional system, Food and 
Environment Safety, Volume XVII, Issue 2 – 2018, pag. 252 - 260 
 
 

259 

4. Conclusion 
 
The study did not determine statistically 
significant (p>0.05) influence of the 
system on the breeding of lambs (organic 
and conventional one) on production and 
slaughtering results. The statistically 
significant influence of the breeding 
system, but also partly on the racial 
characteristics, was established in some of 
the investigated parameters: totalshrinkage 
(transport andlairage facility shrinkage) 
between Group I of the organic and Group 
I of the conventional system at the level of 
(p<0.05) and between Group II of Organic 
and Group II of the conventional system at 
the level of (p<0.01), the cooling 
shrinkagebetween lamb carcasses from the 
groups in the organic and conventional 
system (p<0.01). Significant difference 
(p<0.05) was determined for the pH value 
of lamb meat between groups of the 
organic and conventional system. 
 
5. References  
 
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Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XVII, Issue 2  – 2018 

Tatjana KALEVSKA, Ljupce KOCOSKI, Elena JOSHEVSKA, Zora UZUNOSKA, Viktorija STAMATOVSKA, 
Slaughter characteristic and weight losses (shrinkage) of lambs from an organic and conventional system, Food and 
Environment Safety, Volume XVII, Issue 2 – 2018, pag. 252 - 260 
 
 

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