Published in Scientific Papers. Series D. Animal Science, Vol. LX
Written by Muhittin TUTKUN
In Turkey, red meat production is mainly provided from cattle, buffalo, sheep and goats, and although there is a significant potential in terms of the number of animals, yields obtained those animals are low. Bovine fattening in Turkey is mostly done with dairy, combined and indigenous breeds which is carcass weights are lower than those of the beef breeds. It is noteworthy red meat per capita consumption in Turkey is fairly below the world average (19 kg / year) with 13 kg / year. In Turkey, a total of 1.15 m tons of meat produced in 2015 was obtained from bovine animals (87.8%) and from small ruminants (12.2%). In Turkey, 12.9% of the cattle and 96% of the sheep population are composed of low-yielding domestic races (Anonymus, 2015). In livestock production is very low. In order to improve red meat production and average carcass yield, besides animal breeding activities, it is important to develop management and feeding conditions, minimize breeding and early age animal slaughter, to develop and maintain support policies for the enterprises engaged in fattening activities. In this study, the present status of red meat production in Turkey and sitiuation of the last 10 years, the problems of red meat production and the recommendations for solution were presented
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