Rit Búvísindadeildar - 15.06.1996, Side 22

SUMMARY
This research (or experiment) was carried otu 1993-119 in co-operation wiht a
slaughterhouse in Borgames (Afurðastöð KB), the local Sheep-Breeding Society
and The Agricultural Association of Borgarfjörður. Spring bom lambs that were
unfit to go to the slaughterhouse at the usual time (Sept.-Oct.) were feed through
the winter and slaughtered when they were ready. Eleven farmers took part in
this experiment. Two of the farmers weighted and evaluated the fodder to be
able to estimate the feeding cost. They also weiglited the lambs every two weeks.
The condition of a lamb was evaluated by weight and scores were given for
muscle and fat on back, for muscle on leg and hip together and the thickness of
fat on the sides. The carcasses were also estimated and measured in a similar
way. Two hundred lambs were slaughtered altogether (15. Dec., 3. Feb., 10.
Mar., 23. Mar. and 4. May). The average live-weight was 37,7 kg (SE 4,7 kg)
and carcass weight 15,8 kg (SE 1,8 kg). Ten carcasses reached the prime grade
(DI*), 186 grade DI, one grade DII and two grade DX. It can be said that the
evalution of slaughter fitness was quite successful. Correlation between similar
scores between the lamb and its carcass was as follows: for back the correlation
was 0,6; for leg and hip 0,67; and 0,76 for fat thickness on the sides.
Farmer 1 fed the lambs on silage (rounded bales), fish meal and concentrates.
Farmer 2 on the other hand, fed on hay and fish meal. Average dry matter intake
of silage on farm 1 was 1,02 kg/day and 1,31 kg/day of hay on farm 2. The
average feeding cost was higher on farm 2, but the lambs gained more weight.
The feeding cost was rather high, but that is a condiíion which varies a grate deal
between individual farms.
The average profit was not high and it lowered as the lambs were fed longer. If
that kind of a production is to be profitable there must be some changes. For
instance the slaughtering cost should be lower in winter than in autumn because
then the meat needs not to be frozen and stored. Under the existing system, the
best option is to be able to slaughter lambs at the accustomed time but if that is
not possible it seems to be better to slaughter them soon as possible in winter
(opposed to autumn when they are not ready). The meat sold out, but at the same
price as frozen meat. Are consumers ready to pay more for fresh meat ? That is
a key question.
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