THE EFFECT OF CHAROLLAIS SHEEP ON THE MEAT PRODUCTION AND THE SLAUGHTER VALUE OF THE HUNGARIAN MERINO

25 Hungarian Merino, 22 Charollais and 20 Charollais F1 lambs were analyzed with CT by the authors. With the help of the 7 pictures taken of the short and long loin muscle and the thigh muscle, the amount of fat put in was analyzed with the different genotypes. According to the results, the Hungarian Merino produces less muscle and more tallow. Statistically verifiable difference between the three genotypes can be established based upon the fat and muscle area on the short loin muscle and the thigh muscle, and the fat tissue area on the long loin muscle. The muscle area measured in the Charollais stock increased significantly, 25 cm2at the short loin muscle and 13 cm2at the head of the femur. The Charollais type as a cross breed partner (terminal type) will improve the meat production Table of the Hungarian Merino, primarily at the body parts that supply the most valuable 1st class meat.