Meat quality characteristics in Kıvırcık lambs (original) (raw)
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The Fatty Acid Profile of Muscle Tissue of Ram Lambs with Diverse Genotypes
Folia Biologica, 2014
RADZIK-RANT A., RANT W., GAJDA M. and POKROP A. 2014. The fatty acid profile of muscle tissue of ram lambs with diverse genotypes. Folia Biologica (Kraków) 62: 103-108. The aim of the study was to determine the fatty acid profile of intramuscular fat for genetically diverse sheep breeds kept in the same environmental and feeding conditions. The study was conducted on 30 (15 in each breed) wrzosówka and ¿elazneñska ram lambs slaughtered at 23-25 kg of life weight. The meat samples for analysis were taken from longissimus lumborum muscle. The meat of wrzosówka ram lambs contained almost twofold less (P#0.01) intramuscular fat compared to ¿elazneñska sheep. Lower (P#0.05) total of SFA and higher (P#0.05) MUFA content in muscle tissue of wrzosówka sheep was shown. The predominant monounsaturated acid was oleic acid which amounted to almost 90% of all MUFA. The activity of enzyme)9 desaturase evidenced by the higher values of C14:1/C14:0, C18:1/C18:0 (P#0.01) and C16:1/C16:0 (P#0.05) indices was also recorded for wrzosówka ram lambs. The UFA/SFA (P#0.05) and MUFA/SFA (P#0.05) ratios as well as the value of the trombogenic index (TI) (P#0.05) were more favourable in muscle tissue for wrzosówka than ¿elazneñska rams lambs. Therefore, the meat from leaner animals is more beneficial for human health.
Carcass quality and physico-chemical characteristics of meat of light lambs
The quality of 40 carcasses of light lambs of synthetic population of the Slovak Dairy sheep from artificial rearing (AR) and traditional rearing (TR) systems was assessed on the basis of growth and carcass traits, and physico-chemical characteristics. Weights before starvation and at slaughter were similar in AR and TR lambs, respectively. The significant difference was found only in age. The significantly lower (P < 0.01) average daily gain was found in AR lambs (0.215 kg). Hot carcass weight, hot and cold dressing percentage was also lower in AR lambs (8.1 kg, 47.1 % and 45.7 %). Weights of internal organs were lower in TR lambs (except for testicles). Proportion of commercial joints in left carcass half was the same (anterior-rib 7.1 %), slightly lower (neck 5 %, loin 13.2 %), or slightly higher in TR lambs (breast plus flank 20.4 %, leg 34.5 %, shoulder 19.8 %). First and third quality meat percentages did not differ significantly; second quality meat percentage was significantly higher (P < 0.01) in TR lambs (26.9 %). Muscle percentage in left carcass half was significantly higher (P < 0.001) in TR lambs (63.5 %), whereas percentage of fat (11.4 %) and of bone (29.2 %) in left carcass half were almost significantly (P = 0.065) and significantly (P < 0.01) higher in AR lambs. Electric conductivity and water holding capacity were found significantly different (P < 0.01) between AR and TR lambs (lower values were found in MLD of TR lambs) as concerned physico-chemical characteristics which were measured on samples taken from Musculus longissimus dorsi (MLD). Protein content tended to be higher (P = 0.0513) in MLD of TR lambs (20.62 g 100 g-1).
Meat Science, 2003
Forty-nine Manchego-breed lambs raised exclusively on their dams' milk until slaughter were used in this study. The effects of gender and slaughter weight (10, 12 and 14 kg) on carcass fatness, meat quality and the fatty acid composition of their fat were studied. Fatness, and in particular dorsal-fat thickness (P40.01), increased with live weight. The effect of gender was even greater (P40.001), as female lambs presented the highest fatness values for all parameters studied. The smallest drop in m. longissimus pH values was seen in the lowest-weight (10 kg) lambs. These same lambs displayed the highest L* value and thus the lightest colour. Fatty acid composition, which was not influenced by live weight, was affected by gender. The subcutaneous fat of female lambs contained more linolenic acid (C18:3) (P40.01) and a greater proportion of polyunsaturated fatty acids than that of male lambs (P40.001). Likewise, the intramuscular fat of female lambs displayed a greater proportion of monounsaturated fatty acids (P40.001) than that of male lambs. #
Annals of Animal Science, 2014
The aim of this study was to perform a comprehensive analysis of the level of fatty acids and selected meat quality traits, as well as their association with fattening and slaughter performance in Polish Landrace pigs. The study was conducted for two muscles: musculus longissimus dorsi and musculus semimembranosus. The study used 100 Polish Landrace gilts. The experimental animals originated from nucleus farms located in Poland. Their parents were animals with a known status of the RYR 1 genotype (all animals were dominant homozygotes). Pigs were fattened, slaughtered and evaluated postmortem in piggeries of the Experimental Stations of the National Research Institute of Animal Production using test station procedures. After reaching 100 kg body weight, pigs were slaughtered and their half-carcasses dissected. Fattening and slaughter parameters were determined. Meat samples were analysed for crude fat using the Soxhlet method. The composition of higher fatty acids was determined by ...
Asian-Australasian Journal of Animal Sciences, 2008
This experiment was carried out to study the carcass characteristics, chemical composition and fatty acid profile of the Longissimus muscle (LM) of bulls (10) and steers (17) finished in a pasture system. Animals (1/2 Zebu vs. 1/2 Aberdeen Angus) were fed in a pasture system (Hermatria altissima) and with a supplement of soybean meal, cracked corn, urea, limestone and mineral salts, twice a day. Both animal groups were slaughtered at 27 months of age, with an average 508.88 kg of live weight. Final weight, hot carcass weight and texture were similar (p>0.05) between bulls and steers. Carcass dressing, fat thickness, color and marbling were higher (p<0.02) in steers. Conversely, the Longissimus area was greater (p<0.05) in bulls. Moisture levels were higher (p<0.01) in bulls. Ash, crude protein, total lipids and total cholesterol levels were higher (p<0.10) in steers. C14:0, C16:0, C16:1 n-7 and C18:1 n-9 fatty acids percentages were higher (p<0.06) in steers.
Effects of breed and fattening system on fatty acid and chemical composition of meat from male lambs
South African Journal of Animal Science
The purpose of this study was to examine the fatty acid and chemical composition of the Longissimus dorsi (LD) from male Tuj and Hemşin lambs reared in extensive, semi-intensive and intensive feeding systems. At the end of 90 days eight lambs from each breed and feeding system were slaughtered to determine chemical composition, and six lambs in each group were selected at random to assess fatty acid composition. Breed and feeding system interaction affected the quantities of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA), and the atherogenic (AI), thrombogenic (TI), and nutritive value (NVI) indices. In Hemşin the ratio of PUFA to SFA was higher in lambs fed in the extensive system than those produced in the semi-intensive and intensive systems, which were similar, whereas in Tuj this ratio decreased from the extensive to semi-intensive to intensive feeding systems. The ratio of omega n-6 to omega n-3 fatty acids was lower in ...
Fatty acid profile of hair lambs and their crossbreds slaughtered at different weights
Tropical Animal Health and Production, 2011
This study aims to investigate the effect of breed and slaughter weight on fatty the acid profile of the Longissimus dorsi muscle in lambs. Twenty-four Santa Inês (SI), 24.5 Ile de France × 0.5 Santa Inês (Ile × SI) and 12.5 Texel × 0.5 Santa Inês (Te × SI), slaughtered at different weights (30, 35, 40, and 45 kg), were evaluated. The animals were reared with creep feeding to weaning and were feedlot finished, receiving a diet composed of 30% hay and 70% concentrate. The analyses of fatty acids were carried out on the Longissimus muscle of the 13th rib. The experiment was in a three by four factorial design. The total mean saturated fatty acid level was 44.88%, with 43.30% monounsaturated fats and 1.72% polyunsaturated. The major fatty acids found included oleic (43%), palmitic (22%), and stearic (18%). The concentration of desirable fatty acids varied from 61.56% to 66.78%, with Te × SI (66.78%) having the highest levels (P &amp;amp;amp;amp;amp;amp;amp;amp;amp;lt; 0.05). The slaughter weight affected (P &amp;amp;amp;amp;amp;amp;amp;amp;amp;lt; 0.05) the saturated and unsaturated (both mono and poly) fatty acid profiles. The 35-kg slaughter weight showed the most desirable fatty acid profile. The saturated myristic and stearic fatty acids decreased with an increase in the slaughter weight, but oleic acid increased. In the conditions of the present study, the meat from Santa Ines and Texel × Santa Ines lambs had fatty acid profiles more beneficial for human health due to the higher levels of unsaturated fatty acids.
Fatty acid profile and carcass characteristics in castrated and uncastrated hair lambs
Tropical Animal Health and Production, 2018
The aim of this study was to investigate the effects of castration on carcass characteristics and fatty acid profile of visceral fat and meat from lambs. Eighteen six-month-old Santa Inês male lambs (18.9 ± 2.4 kg of body weight (BW)) were used. Animals were assigned to two treatments according to their sexual condition: uncastrated (U) or castrated (C). During a 98-day experimental period, animals were kept on an Andropogon gayanus grass pasture area of 1 ha and supplemented with 200 g/animal/day of concentrate mixture. Water and mineral salt were available ad libitum. The lambs were weighed fortnightly, and at the last day of the trial, they were slaughtered for evaluation of carcass characteristics and fatty acids profile of perirenal fat and longissimus lumborum muscle samples. Castrated lambs showed higher BW than U during most part of the experiment (p < 0.05). Fat deposition was higher in C lambs as evidenced by their increased carcass fat cover. Meat from U lambs showed lower content of C 16:0 and higher polyunsaturated fatty acids (PUFA) (p < 0.05) than that from C (U, 14.3 and C, 10.5%). Conjugated linoleic acid (CLA) content was not affected by castration (p > 0.05) (U, 0.74 and C, 0.76%). The cis-9, cis-12 C 18:2n-6 (U, 10.6 and C, 6.86%) fatty acid and the PUFA:SFA (saturated fatty acids) ratio (U, 0.36 and C, 0.25) were higher in the muscle of U lambs (p < 0.05), indicating that the meat from U animals may provide more benefits to human health than that of C.