The effect of forage type on the meat quality of white dorper lambs (original) (raw)
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The effect of forage type on lamb carcass traits, meat quality and sensory traits
Meat science, 2016
The aim of this study was to evaluate the effect of different forage-types on lamb carcass, meat quality and sensory attributes. Sixty-two, White Dorper lambs finished on bladder clover, brassica, chicory+arrowleaf clover, lucerne+phalaris or lucerne, were slaughtered at a commercial abattoir. At 24h post-mortem, the m. longissimus thoracis et lumborum (LL) was removed from the left side and sliced into three equal sub-samples, vacuum packaged and randomly assigned to ageing periods (5, 12 or 40days) and the right side was aged for 5days. The m. semimembranosus and m. adductor femoris were removed and, the former was then aged for 40days. Lambs fed chicory+arrowleaf clover or lucerne had a higher dressing percentage and fat depth. Bladder clover gave the highest level of glycogen in the LL. No sensory or other meat quality trait differences were found between the treatments. In general, no treatments showed any unfavourable effect on the traits examined.
Meat science, 2017
The aim of this study was to evaluate the effect of different forage-types on lamb meat quality parameters. White Dorper lambs that had grazed five forage-types, were slaughtered commercially. At 24h post-mortem, the m. longissimus lumborum (LL) was removed from one side, sliced into three equal sub-samples, vacuum packaged and assigned to ageing periods (5, 12 or 40days); the other side of LL was aged for 5days. The m. adductor femoris was used for fatty acid analysis. Lambs fed chicory+arrowleaf clover had the highest concentration of health claimable omega-3 fatty acids and the lowest omega-6:omega-3 fatty acid ratio. Forage-types with higher vitamin E content showed lower lipid oxidation levels independent of ageing period. Forage-type and ageing period did not influence the redness, yellowness, chroma or reflectance ratio (630nm÷580nm) of displayed meat. Chicory+arrowleaf clover gave the best results to improve the fatty acid content of lamb meat.
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.
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).
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.
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.
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.
The effects of grazing forage legumes on the performance of finishing lambs
The Journal of Agricultural Science, 2004
An experiment was conducted to investigate the effect of grazing legumes and ryegrass on the performance of SuffolkrMule finishing lambs in terms of growth rate, days to finish and carcass characteristics. Replicate plots (n=2) of red clover (Trifolium pratense), lucerne (Medicago sativa), lotus (Lotus corniculatus) and perennial ryegrass (Lolium perenne) were established in May 1999 at the Institute of Grassland and Environmental Research (IGER), Aberystwyth, and maintained at a similar vegetative growth stage. From the beginning of September 1999 each forage was grazed by 10 wether lambs and 10 ewe lambs. The lambs grazed the experimental plots from weaning until they reached fat-class 3L. There was a significant decline in crude protein (CP) concentration in lucerne (x2. 6 g/kg DM/day, P<0. 05) and lotus (x2. 5 g/kg DM/day, P<0. 001) over the grazing period, while the CP concentration in red clover and ryegrass remained comparatively constant. Growth rates were highest for lambs grazing lotus compared with lambs grazing the other forages, and growth rates were significantly higher for lambs grazing red clover than for lambs grazing ryegrass. Growth rates of lambs grazing lucerne were significantly lower than lambs grazing lotus but similar to that of lambs grazing red clover and ryegrass. Lambs grazing the legume forages required significantly fewer days to finish compared with lambs grazing ryegrass. Cold carcass weight and killing out percentage were significantly higher for lambs grazing red clover compared with that for lambs grazing the other forages. Lambs grazing red clover and lucerne had significantly higher voluntary intakes, estimated using n-alkanes, than lambs grazing ryegrass, with intakes for lambs grazing lotus not significantly different. There were no treatment effects on in vivo digestibility. Levels of total protein and b-hydroxybutyrate in blood were unaffected by dietary treatment, although lambs grazing the forage legumes had significantly higher blood glucose and urea concentrations compared with lambs grazing ryegrass. Lambs grazing lotus had the highest plasma albumin. The results indicate that by grazing finishing lambs on forage legumes it is possible to increase growth rates and reduce time to finish without compromising carcass quality.
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.
The effects of feeding system and breed on the performance and meat quality of weaned lambs
Small Ruminant Research, 2020
Selecting proper animal genotype that suits particular environment, management systems, market requirements and food processing is a fundamental step to achieve efficiency in livestock operations. Thus, this study compared the performance and meat quality of the fat-tailed, Akkaraman (AKK) and crossbred, Anatolian Merino (AMR) lambs under the feeding systems of annual forage mixture (AFM), perennial pastures (PAS) or concentrated-based (CON). There were no consistent breed differences for liveweight gain (LWG) but AKK lambs that were fed AFM had greater NDF intake and digestibility than AMR lambs (P < 0.01). Lambs that consumed forage-based diets had lower slaughter weights and weight-related carcass traits than lambs on CON (P <0.05). Dressing percentage was greater for AKK compared to AMR across all diets (P < 0.05). However, AMR had a greater meat to bone ratio and more intermuscular fat in the thoracic region than AKK (P < 0.01). The ratio of n6 to n3 fatty acids was lower with forage-based diets compared to CON (3.9 and 5.4, respectively). However, CLA isomers (C18:2, cis-9 trans-11 and C18:2 trans-10 cis-12c) and α-linolenic acid (C18:3 cis-9, cis-12, cis-15) composition of the fatty acids were all greater with forage-based feeding (P < 0.01). Ratios of n-6/n-3 FA were lower in PAS and AFM groups compared to CON indicating the superiority of forage based diets on producing higher meat quality. High CLA content of meat from pasture-fed fat tailed AKK lambs suggest positive human health benefits given tail fat is widely used in traditional cultural dishes.