The effect of forage type on lamb carcass traits, meat quality and sensory traits (original) (raw)
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The effect of forage type on the meat quality of white dorper lambs
2015
The aim of this study was to evaluate the effect of different types of forage on the meat quality of White Dorper lambs. White Dorper mixed sex lambs (62) were grazed on five different forages: Bladder clover, Hybrid forage brassica (Rape Kale X), Chicory + Arrowleaf clover, Lucerne + Phalaris and Lucerne. Samples of longissimus lumborum (LL) muscle were collected 24 h post-mortem, and were sliced into three equal sub-samples which were vacuum packaged and assigned to ageing periods of 5, 12 or 40 days. The semimembranosus muscle from the right side was also aged for 40 days. Lambs fed Chicory + Arrowleaf clover or Lucerne produced the fattest carcases with those fed Bladder clover or Lucerne + Phalaris producing the leanest carcases. The pH in the LL at 24 hours was lowest in lambs fed Chicory + Arrowleaf clover or Lucerne and this caused some of the differences in meat colour measures.
Journal of Animal Science, 1981
The influence of breed, diet, sex, location fed and slaughter weight on carcass composition and quality and flavor of heavy lamb carcasses was examined. One-hundred and fiftythree Suffolk-and Rambouillet-sired ram and wether lambs, fed a high or a low energy diet at the University of Wyoming (UWY) or the Roman L. Hruska US Meat Animal Research Center (MARC), were slaughtered at 62 or 76 kilograms. Suffolk-sired lambs grew faster (P<.01) than Rambouillet-sired lambs and increased their advantage (P<.05) in growth rate during the later periods of the trial. Suffolksired lambs had leaner carcasses (P<.01) but yellower fat (P<.05) and more pronounced secondary sex characteristics (P<.01) than Rambouillet-sired lambs. Breed did not influence the flavor of cooked ground meat. Ram lambs had higher (P<.01) rates of gain and trimmer carcasses than wether lambs. Ram lambs' superior potential for growth (P<.01) was more pronounced on the high energy diet than on the low energy diet. Ram lamb carcasses had softer, yellower fat and ram meat had more intense flavor scores (P<.01). Differences in fat softness between ram and wether carcasses t Wyoming Paper No. JA1095. 2Cooperation of the Nebraska Agr. Exp. Sta., Univ. of Nebraska-Lincoln, is acknowledged. 3Mention of a trade name, proprietary product or specific equipment does not constitute a guarantee or warranty of the product by the USDA and does not imply its approval to the exclusion of other products that may also be suitable. 4AR, SEA, USDA. Spresent address: Michigan State Univ., East Lansing 48824. 6 Division of Anim. Sci., Univ. of Wyoming. became more apparent with increasing age and weight (P<.01). At similar slaughter weights, carcasses obtained from lambs fed the high energy diet had more (P<.01) kidney and pelvic fat than carcasses obtained from lambs fed the low energy diet. Carcasses from lambs fed the high energy diet had softer, yellower (P<.01) fat than carcasses from lambs fed the low energy diet. However, flavor scores were more intense (P<.01) for meat from lambs fed the low energy diet. Lambs fed at UWY were superior in growth rate to lambs fed at MARC. No differences in fat color, fat firmness or cooked meat flavor were observed between carcasses obtained from the two locations.
Carcass characteristics, meat quality and composition of lambs finished in cultivated pastures
2021
The use of cultivated pastures is a strategy for feeding sheep, as it contributes to a reduction in seasonality and production costs (Emerenciano et al., 2017). In these cultivated systems, grasses of the genera Brachiaria brizantha (Syn. Urochloa brizantha) and Panicum maximum (Syn. Megathyrsus maximus) are predominantly used due to their adaptation to tropical and subtropical climates and high productivity (Gomes et al., 2011; Veras et al., 2020). This can be an alternative for the production of early carcasses with an adequate amount of muscle and good fat deposition. However, the wide variety of cultivars available can show considerable variations in productivity and nutritional value (Emerenciano et al., 2020; Fernandes et al., 2020), all of which can interfere with animal performance and, consequently, the quality of the carcass and meat.
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 quality of lamb: Pre-slaughter fattening on cultivated or mountain range pastures
Meat Science, 2009
Many consumers perceive lamb meat from mountain pastures to be of superior quality, a quality that may be altered if lambs are kept for a longer period on cultivated pastures before slaughtering. The objective of this experiment was to compare sensory profile and fatty acid composition in meat from lambs slaughtered directly from unimproved mountain pastures with meat from lambs raised on unimproved mountain pastures and fattened on biodiverse cultivated pastures for 26, 39 and 42 days before slaughtering. The experiment was conducted at two different locations in Norway in 2006 and 2007, with a total of 124 Norwegian Crossbred Sheep lambs. Loin samples of M. Longissimus dorsi from lambs above a body weight of 40 kg were selected and analysed for sensory attributes. Fatty acid composition was determined in the subcutaneous fat over the Longissimus dorsi. Small but significant differences were found in hardness, tenderness, fattiness, metallic and rancid flavour, and in polyunsaturated fatty acids. This indicates that to a small extent pre-slaughter fattening on cultivated pastures alters meat characteristics.
Animals
Two slaughter systems for lambs and their effects on meat quality in terms of texture, colour and sensory attributes were compared. The slaughter systems differed in methods for controlling rigor mortis and carcass chilling. One slaughter system (large-scale) used electrical stimulation and fast chilling of carcasses, while the other system (small-scale) did not use electrical stimulation and applied slower chilling, with carcass temperature decreasing over a longer period after slaughter. Ten pairs of ram lamb twins were selected, and one of each pair was slaughtered at the large-scale abattoir and the other at the small-scale abattoir. Carcass weight, conformation, fatness, pH and temperature were recorded. Musculus longissimus thoracis et lumborum was analysed for colour, cooking loss, Warner–Bratzler shear force and sensory attributes. For meat quality attributes, the only differences were found in meat colour L* (lightness; p = 0.0073), sensory attribute “appearance colour” (p ...
Slaughter performance and meat quality of Begait breed lambs fattened under different diets
Heliyon, 2021
This study was conducted to evaluate slaughter performance and meat quality of Begait sheep breed reared under different feeding options. Thirty intact fattening lambs (32.81 AE 2.39 kg) were used in randomized completely block design with three dietary treatments in ten replicates for a 90 day feeding trial. Dietary treatments constituted grass hay fed ad libitum to all treatments plus supplemented with mixed diet of 48% wheat bran, 15% molasses, 35% cotton seed cake, 1% salt and 1% limestone (T1); 43% wheat bran, 20% sorghum grain, 35% noug seed cake, 1% salt and 1% limestone (T2) and 47% wheat bran, 16% molasses, 35% sesame seed cake, 1% salt and 1% limestone (T3). At the end of the experimental period, six lambs randomly chosen from each treatment were slaughtered to determine the carcass traits and meat quality. Results showed that most carcass and meat traits were affected by diets. Average daily gain (ADG) was higher (P < 0.001) for T3 (158 g/day) than T2 (120 g/day) and T1 (118 g/day). Hot carcass weight (HCW) was higher (P < 0.001) for T3 (19.50 kg) than T2 (17.43 kg) and T1 (17.20 kg). Meat pH (5.43-5.56) and drip loss (3.03-3.23%) were similar (P > 0.05) among all treatments. Meat from animals in T3 (33.97 L*) was lighter (P < 0.001) than T2 (30.75 L*) and T1 (29.43 L*). Shear force and cooking loss were greater (P < 0.05) for T1 (42.6 N and 26.12%) than T2 (40.4 N and 24.39%) and T3 (40.7 N and 24.18%). No variation was seen in meat moisture, protein and ash contents (P > 0.05) while intramuscular fat was higher in T3 (4.18%) than T2 (3.87%) and T1 (3.79%) (P < 0.01). The study indicated that carcass traits and meat quality could be modulated through dietary manipulation.
Carcass and meat quality characteristics of lambs reared in different seasons
Archives Animal Breeding
Thirty-six Kivircik male lambs were used to determine the effects of rearing season (winter rearing – WR; spring–summer rearing – SSR; and autumn rearing – AR) on carcass and meat quality characteristics. Average daily gain in the period 0–134 days, final weight, cold carcass weight and real dressing percentage were higher in WR lambs than lambs from SSR and AR groups. Furthermore, SSR and AR lambs did not show significant differences for these traits (<i>P</i> > 0.05). WR lambs had the highest values in terms of back fat thickness, subjective carcass fatness score and fat percentage in pelvic limb, which gives information about the carcass fatness. Final meat pH, expressed juice and meat lightness 1 h after cutting were higher for SSR lambs than for WR and AR lambs. SSR lambs had the lowest scores in terms of flavour intensity, flavour quality and overall acceptability in the sensory evaluation panel. In conclusion, WR lambs yielded be...
Breed, slaughter weight and ageing time effects on sensory characteristics of lamb
Meat Science, 2005
Consumers (n = 265) tasted semitendinosus (ST), semimembranosus (SM) and gluteo biceps (GB) (right and left) from 180 entire male lambs. Muscles were from three Spanish breeds: Rasa Aragonesa (local meat breed), Churra (local dairy breed) and Spanish Merino. Within breed, three slaughter live weights were considered (10-12, 20-22 or 30-32 kg). Isolated muscles were aged under vacuum package for 1, 2, 4, 8 or 16 days. Consumers evaluated tenderness, flavour quality and overall acceptability. Globally, the three attributes were significantly influenced by breed, slaughter live weight and ageing. Considering breed effect, Churra had the lowest scores for tenderness in the heaviest lambs while Spanish Merino was the most tender at 20-22 kg but there were no differences between either for 10-12 kg lambs. Muscles from the heaviest lambs were considered the toughest and those from the 10-12 kg lambs the most tender. Tenderness improved with ageing, but more for SM and GB. Flavour was better in the lightest lambs and, in general, it was not affected negatively by ageing. Consumers preferred meat from the 10-12 kg lambs in all breeds (the most tender and with the best flavour) and aged for intermediate to long periods (4-16 days). For the three attributes, the ST muscle had the best ratings at short ageing times and GB at long ageing times.
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.