Carcass quality and physico-chemical characteristics of meat of light lambs (original) (raw)
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Animal science papers and reports
The objective was to investigate the effect of sex and slaughter weight on muscle fibre and meat quality traits of longissimus thoracis (LT) muscle in lambs. Used were 22 female and 30 male lambs of Polish Longwool sheep from two slaughter weight groups: I -15-20 kg and II -25-30 kg. LT muscle samples were taken to categorize fibre types (I, IIA and IIB) according to their NADHtetrazolium reductase activity and to determine the pH 24 , colour L*a*b*, drip loss, thermal loss, and Warner-Bratzler shear force of meat. Fibre type percentage, fibre diameter and phenotypic correlation between fibre traits and meat quality traits were estimated. Sex and slaughter weight had no effect on muscle fibre types percentage, but affected the diameter of fibres. Likewise, pH 24 , drip loss and thermal loss were not affected by these two factors. On the other hand, in males compared to females and with increasing slaughter weight, meat lightness decreased, whereas shear force values and diameter of muscle fibres increased. The phenotypic correlations between histological and meat quality traits were generally low. The percentage of type I, unlike that of type IIB fibres, positively correlated with meat pH 24 and shear force, while negatively with meat lightness. Meat yellowness was positively related to percentage of type IIB fibres. A trend was found between redness and percentage of type I fibres. Moreover, increased diameter of type IIB fibres was found to be related to the increased shear force values.
Archives Animal Breeding
This study was conducted to determine the effect of genotype and fattening system on carcass measurements of lambs and technological properties of the male lamb meat (Musculus longissimus dorsi, MLD). The animal material in the study included 39 Hemşin (H) and 39 Tuj (T) male lambs. Extensive (E), semi-intensive (SI) and intensive (I) fattening systems were applied in the study, which was completed within 90 d. In the E, SI and I fattening groups, a total of 48 lambs, including 16 lambs in each group, were slaughtered. The results of the study indicated that the effect of genotype on the first-hour yellowness (b *), being one of the colour parameters of the MLD, and the effect of the fattening system on 1 h hour redness (a *) and chroma (C *), being among the colour parameters, were statistically significant (P < 0.05). The effect of genotype and fattening system on MLD pH at 45 min (pH 45 min) and 24 h (pH 24 h) after the slaughtering and on the third and seventh hour drip loss (DL %) was statistically nonsignificant (P > 0.05). The effect of genotype and fattening system on DL, cooking loss (CL %) and texture (TT) was nonsignificant (P > 0.05), whereas the effect of these factors on water-holding capacity (WHC %) was significant (P < 0.05). The effect of genotype on external carcass length (ECL), internal carcass length (ICL), internal hindquarter length (IHL), and carcass and leg conformation was statistically significant (P < 0.05). The effect of the fattening system on all the carcass measurements except for carcass conformation, carcass depth (CD) and external chest width (ECW) was statistically significant (P < 0.05). Genotype and fattening system affected the colour and some quality traits of meat and carcass measurements of lambs.
Biotechnology in Animal Husbandry, 2016
The objective of this study was to determine the effects of the father's breed onto the carcass characteristics in lambs from the Bulgarian Dairy Synthetic Population and its F 1 crosses with Ile de France and Mutton Charolais breeds. The scientific study took place at the Sheep Farm with the Agricultural Institute of Stara Zagora, Bulgaria. Object of the study were lambs from the Bulgarian Dairy Synthetic Population and its crosses with Ile de France and Mutton Charolais breeds. After reaching a live weight of 21-24 kg, 9 male lambs of different crosses were slaughtered. Slaughter took place at a licensed slaughter house. The lamb carcasses were chilled for 24 hours. Following this, linear measurements were made on the left carcass halves.The father's breed has a significant proven effect onto the large and small circumference of the leg (P≤ 0.001) and a proven effect onto the carcass length (P≤ 0.01). The Ile de France crosses feature 17.44% bigger leg circumference in comparison with the animals from the reference group. Similar is the situation with the Mutton Charolais crosses where we have 14.93% bigger leg circumference compared to that in the reference group. Determined is also an effect onto the weight of the chilled carcass and the carcass yield. The lambs from the trial groups have a proven bigger leg weight (P≤ 0.001), proven bigger chilled carcass weight (P≤ 0.01) and they show a trend for proving the effect on the carcass yield (P≤ 0.05).
The effect of genotype, feeding system and slaughter weight on the quality of light lambs
Livestock Production Science, 2002
One-hundred and eight Merino Branco (MB) and crossbred Ile de France x Merino Branco (IFxMB) ram lambs were used to evaluate the effects of genotype, feeding system and slaughter weight on growth, carcass composition and meat quality traits. At an average age of 53 days, lambs were randomly assigned to three feeding systems: P, pasture with dams; SP, pasture with dams, plus concentrate ad libitum; C, weaning, and concentrate ad libitum. Lambs were slaughtered at 24 or 30 kg live weight. The carcass left sides were partially dissected and the Longissimus thoracis and Longissimus lumborum muscles were used for meat quality determinations. Genotype had only minor effects on lamb growth as well as on carcass composition and meat traits. Growth rate was higher, and muscle proportion was lower in C than in SP, and in SP than in P. When lambs were fed only pasture (P), carcasses were mainly classified as very lean (class 1), especially when lambs where slaughtered at 24 kg. For SP and C, carcasses were mainly graded in class 2. Lambs in P, showed lower water-holding capacity. When slaughter weight increased, muscle proportion decreased but carcasses were still considered to be lean (class 2). Meat colour became darker and redness increased with slaughter weight, but shear force remained unchanged.
Effect of breed on mineral composition of meat from light lambs
Italian Journal of Animal Science, 2009
The proximate composition and mineral content of light lambs muscle (derived from Istrian and Dalmatian Pramenka breeds) were studied. The M. Longissimus dorsi (MLD) samples of 30 carcasses were analysed and the effects of breed and sex were studied. Although lambs of investigated breeds were similar for slaughter age (2.5 months), Dalmatian Pramenka had significantly higher carcass weights (CW; P<0.05). Breed had a significant influence on moisture and fat contents, whilst mineral composition (with the exception of selenium) was scarcely affected by breed and sex. Fat and moisture contents were significantly correlated with cold CW. The magnesium, calcium, manganese and selenium contents were significantly correlated (r=0.50,-0.46, 0.44, 0.54; P<0.05 respectively) with CW. This study contributes to characterization of lamb carcasses from Istrian Sheep and Dalmatian Pramenka breeds and provides new data on the composition of the MLD of light lambs.
The Effect of Live Weight at Slaughter and Sex on Lambs Carcass Traits and Meat Characteristics
2000
Twenty-eight (12 male and 16 female) of improved Jezersko-solèava lambs with Romanov (JSR) were used to evaluate the effect of live weight and sex on carcass traits and meat quality. Lambs were weaned at around 60 days of age. They were fed with commercial concentrate and hay ad libitum and slaughtered at 29 kg or 43 kg of average live weight at 105 or 126 days of age. Daily gain from birth to slaughter was higher than 300 g/day and was very similar for both groups. There were no differences between light and heavy lambs in carcass conformation and dressing percentage. Heavy lambs were longer, wider and fatter. The difference in lungs, head and pelt percentage were statistically significant. With increased live weight at slaughter the percentage of neck, back and rib with flank increased and chuck, shoulder and hindleg decreased. Muscle percentage in hindleg increased and bone percentage decreased as live weight increased. Considering meat quality, heavier lambs had lower lightness and higher redness. Lighter lambs had higher pH 45 value. Differences between sexes were statistically significant for dressing percentage and carcass fatness with higher values for females. Males had higher percentage of liver and head, higher proportion of neck, chuck and shoulder and lower proportion of back and loin. Males tended to have higher values for muscle and bone proportion, and lower proportion of fat in hindleg. Males had lighter meat. Sex had no effect on pH values.
Effect of energy source and level, and animal age and sex on meat characteristics of sheep
Small Ruminant Research, 2018
Trial 1 was designed to identify meat quality differences due to sheep age (n = 16 ewe lambs, n = 16 yearling ewes, and n = 16 mature ewes) and diet (ad libitum alfalfa pellets (AP), and ad libitum whole shelled corn (WSC100)). Mature ewes had greater (P ≤ 0.02) lean CIELAB a* values when compared with yearling ewes and ewe lambs. Offering WSC100 resulted in a greater (P ≤ 0.05) CIELAB a* value from the fat of sheep carcasses. Longissimus thoracis (LT) cook loss and slice shear force (SSF) values decreased (P ≤ 0.01) with postmortem aging from 1 d to 14 d. Trial 2 was designed to identify meat quality differences due to diet (AP, WSC100, and 85% restricted intake of WSC; WSC85), lamb sex (n = 48 ewes and n = 48 wethers), and lamb age (n = 48 short-fed and n = 48 long-fed). Short-fed lambs had greater LT ultimate pH (P ≤ 0.05) and lean CIELAB L* values (P ≤ 0.01) when compared with long-fed lambs. Long-fed lambs had greater (P ≤ 0.05) CIELAB L* values from the fat of the carcass when compared with short-fed lambs. Lambs offered WSC100 produced carcass fat with greater (P ≤ 0.03) CIELAB a* values when compared with lambs offered AP. Long-fed lambs had a greater percentage of lipid in the LT (P ≤ 0.01) and the whole, boneless ground shoulder (P ≤ 0.01) and greater shoulder patty cook loss (P ≤ 0.01) when compared with samples from shorter-fed lambs. Offering WSC100 resulted in a greater (P ≤ 0.01) percentage of lipid in the shoulder patty when compared with offering AP and WSC85. Percent cook loss and SSF values decreased (P ≤ 0.05) in the LT when aged for 14 days when compared with 1 day. Across the two trials, indicators of sheep meat quality were not largely influenced by diet, age of the sheep, or sex of the sheep.
Indian Journal of Animal Research, 2016
The aim of the study was to find out the effect of different feeding systems on the fattening performance, slaughter and carcass characteristics, and meat quality of Norduz male lambs. Lambs were randomly divided into 3 groups of 15 each, as follows: 2M (2 meals/day), 4M (4 meals/day) and SF (self-feeder). Then, lambs were fed according to these regimes for 70 days to determine the feed conversion ratio, dressing percentage, carcass fatness and meat quality traits such as pH, color and water holding capacity. Although live weights and daily weight gains were found to be similar among the groups, significant differences were found in the daily feed intake (2M: 1.53 kg; 4M: 1.70 kg; SF: 1.89 kg) among groups (p<0.05). No significant differences were observed in slaughter and carcass characteristics except dressing percentage (2M: 49.69%; 4M: 50.59%; SF: 48.46%). Meat quality traits were also similar among groups, except for pH24h (2M: 5.77; 4M: 5.95; SF: 6.10) (p<0.01).