Effects of the percentage of Texel or Rouge de ľOuest genes in lambs on carcass characteristics and meat quality

1999 ◽  
Vol 69 (1) ◽  
pp. 81-92 ◽  
Author(s):  
A. F. Carson ◽  
B. W. Moss ◽  
R. W. J. Steen ◽  
D. J. Kilpatrick
Keyword(s):  
Meat Quality ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Fat Content ◽  
Carcass Weight ◽  
Ewe Lambs ◽  
Bone Content ◽  
Intermuscular Fat ◽  
Ram Lambs

AbstractThis study investigated the effects of the percentage of Texel or Rouge de l’Ouest (Rouge) genes in lambs (0, 50, 75 or 100%; the remainder being Greyface (Border Leicester × Scottish Blackface)) on lamb carcass characteristics and meat quality. Ewe lambs were slaughtered at 34, 40, 46 and 52 kg and ram lambs were slaughtered at 40, 46, 52 and 58 kg live weight. Dressing proportion increased (P < 0·001) by 0·53 and 0·27 g carcass weight per kg live weight for each 1% increase in Texel or Rouge genes respectively. Carcass conformation classification increased (P < 0·001) by 0·016 and 0·007 units (on a five-point scale) for each 1% increase in Texel or Rouge genes respectively. Carcass fat depth measures were reduced by Texel and Rouge genes such that at a constant fat depth end point, carcass weight could be increased by 0·029 and 0·023 kg for each 1% increase in Texel or Rouge genes. Carcass lean content increased (P < 0·001) by 0·99 and 0·27 g/kg for each 1% increase in Texel or Rouge genes. Subcutaneous fat content was reduced (P < 0·001) by 0·36 and 0·29 g/kg for each 1% increase in Texel or Rouge genes. Intermuscular fat content was reduced (P < 0·01) by 0·38 g/kg per 1% increase in Texel genes, whereas Rouge genes had no effect. Similarly, bone content was reduced (P < 0·01) by Texel genes only (0·31 g/kg per 1% increase in Texel genes). Warner-Bratzler shear force values showed a quadratic effect with increasing Texel and Rouge genes, with an initial decrease from 0 to 50% followed by an increase to 100%. Cooking loss increased (P = 0·05) as the percentage of Rouge genes in lambs increased. Increasing the percentage of Texel or Rouge genes significantly increased L* values (P < 0·01 and P < 0·05 respectively), b* values (P = 0·05 and P< 0·05 respectively) and H° values (P < 0·001).

Carcass characteristics of heavyweight crossbred lambs. II.* Carcass composition and partitioning of fat

1979 ◽  
Vol 30 (6) ◽  
pp. 1207 ◽  
Author(s):  
JM Thompson ◽  
KD Atkins ◽  
AR Gilmour
Keyword(s):  
Connective Tissue ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Ewe Lambs ◽  
Intermuscular Fat

Half-carcasses of 108 wether and ewe lambs from six genotypes, slaughtered at 34, 44 and 54 kg liveweight, were dissected into subcutaneous fat, intermuscular fat, muscle, bone and connective tissue. The six genotypes were the progeny of Dorset Horn and Border Leicester rams mated to Merino, Corriedale and Border Leicester x Merino first-cross ewes. As carcass weight increased, the proportion of subcutaneous and intermuscular fat increased (b > 1 ; P < 0.05) and the proportion of muscle and bone decreased (b < 1; P < 0.05). Lambs sired by Border Leicester rams had more subcutaneous fat (12.7%), more intermuscular fat (7.6%) and more bone (5.7%) than lambs sired by Dorset Horn rams at the same carcass weight (P< 0.05). Similarly, lambs sired by Dorset Horn rams had more muscle (7.2%) than lambs sired by Border Leicester rams at the same carcass weight (P < 0.05). Breed of dam had no effect on carcass composition. Wether lambs had a greater proportion of bone (5.7%) than ewe lambs at the same carcass weight (P < 0.05). The breed of sire effect and the lack of a breed of dam effect on carcass composition, in conjunction with estimated mature weights for the breeds, suggest possible differences between sire and dam breeds in the partitioning of fat between the carcass and non-carcass depots. ____________________ *Part I, Aust. J. Agric. Res., 30: 1197 (1979).

scholarly journals Effects of different energy source diets, as corn substitutes, on carcass characteristics and meat quality of feedlot lambs

2021 ◽  
Vol 53 (2) ◽  
pp. 243-251
Author(s):  
Leticia Jalloul Guimarães ◽  
Isabella Guartieri da Silva ◽  
Ana Claudia Ambiel ◽  
Fabiola Cristine de Almeida Rego ◽  
Caliê Castilho ◽  
...  
Keyword(s):  
Meat Quality ◽  
Rice Bran ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Carcass Weight ◽  
Soybean Hulls ◽  
Citrus Pulp ◽  
Ram Lambs ◽  
Dietary Treatments

This study evaluated the effects of different energy sources, as corn substitutes, on the carcass characteristics and meat quality of lambs. Twenty-four intact ram lambs were identified, weighed, and assigned to one of four dietary treatments: corn, citrus pulp, rice bran, and soybean hulls. The ram lambs were confined in feedlots, and when they reached 30 kg of live weight, they were slaughtered. A  completelyrandomized design with different replicates was used for the analysis, along with the Tukey-5% test. For hot and cold carcass weight, rice bran produced lower values than the other dietary treatments. For the red color content of the meat, citrus pulp presented superior values when compared to corn, whereas meat and fat color, loin eye area, and objective tenderness did not differ between treatments. Different energetic sources used to replace corn in ram lambs finishing diets did not affect the proximate composition and quality of the meat. Highlights:  • Addition of rice bran to the lambs' diet resulted in lower hot and cold carcass weight.• Animals fed soybean hulls presented the highest carcass compactness index values.• Rice bran extended the feedlot period of lambs in 59.33 days, been longer than the others energies sources.• Corn, rice bran, citrus pulp and soybean hulls did not change the quality of meat but the inclusion of rice bran should be carefully evaluated.

Carcass composition and eating quality of meat in ram and ewe lambs

1984 ◽  
Vol 8 ◽  
pp. 104-104
Author(s):  
B. W. Butler-Hogg
Keyword(s):  
Subcutaneous Fat ◽  
Live Weight ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Eating Quality ◽  
Meat Production ◽  
Early Maturity ◽  
Ewe Lambs ◽  
Ram Lambs

Improving the efficiency of lean meat production is a major objective of producers. With cattle and, particularly, pigs, this has resulted in an increase in the use of entire male animals but not apparently so in the sheep sector, despite similar advantages. Ram lambs have traditionally been castrated for ease of management, particularly when they are ‘stored’ during winter. However, in early maturing breeds which can be finished off grass, considerable advantages may be gained from leaving ram lambs intact.In a trial which examined growth, composition and the eating quality of meat in 15 rams and 15 ewes of the Dorset Down breed (noted for early maturity), there were clear advantages in favour of the rams. In particular, ram lambs grew 28g/day faster on average than ewes, taking 2 weeks less to achieve 35 kg live weight. At the mean carcass weight of 16.8 kg, rams contained more lean (42 g) and bone (20 g) per kg carcass weight but less subcutaneous fat (33 g), intermuscular fat (28 g) and KKCF (kidney knob and channel fat) (13 g).

Carcass and meat quality of ram and ewe lambs

1984 ◽  
Vol 39 (1) ◽  
pp. 107-114 ◽  
Author(s):  
B. W. Butler-Hogg ◽  
M. A. Francombe ◽  
E. Dransfield
Keyword(s):  
Subcutaneous Fat ◽  
Live Weight ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Eating Quality ◽  
Meat Production ◽  
Ewe Lambs ◽  
Intermuscular Fat ◽  
Entire Male

ABSTRACTCarcass composition and quality and eating quality of the m. longissimus dorsi (LD) were compared in 15 entire male (ram) and 15 female (ewe) pure bred Dorset Down lambs (carcass weight range 12 to 23 kg).Rams grew 28 g/day faster than ewes, taking on average 2 weeks less to achieve 35 kg live weight. At the mean carcass weight of 16-8 kg, ram carcasses contained more lean (42 g/kg carcass weight) and bone (19 g/kg) and less fat (subcutaneous, 33 g/kg; intermuscular, 28 g/kg; perirenal-retroperitoneal, 14 g/kg) than ewe carcasses.At the same level of fat cover in the commercially prepared side, ewe carcasses required more trimming of subcutaneous fat than rams. However, there was more intermuscular fat (which is not removed by conventional cutting) in the ewes; consequently their saleable meat contained 51 g/kg more fat and 37 g/kg less lean than that from rams.The roast LD was invariably tender and the eating quality of LD from rams was as desirable as that from ewes, while overall eating quality compared favourably with that of animals studied previously. There was no evidence of an undesirable sexual odour or flavour in ram meat.With early maturing breeds, which can be finished off grass, non-castration of entire males offers the opportunity of improving the efficiency of lean meat production whilst retaining good carcass and eating quality.

Using real-time ultrasound for in vivo assessment of carcass and internal adipose depots of dairy sheep

2019 ◽  
Vol 157 (7-8) ◽  
pp. 650-658
Author(s):  
J. Afonso ◽  
C. M. Guedes ◽  
A. Teixeira ◽  
V. Santos ◽  
J. M. T. Azevedo ◽  
...  
Keyword(s):  
Real Time ◽  
Prediction Models ◽  
Linear Regression Analysis ◽  
Subcutaneous Fat ◽  
Live Weight ◽  
Multiple Linear Regression Analysis ◽  
Fat Content ◽  
Fat Reserves ◽  
Intermuscular Fat

AbstractFifty-one Churra da Terra Quente ewes (4–7 years old) were used to analyse the potential of real-time ultrasound (RTU) to predict the amount of internal adipose depots, in addition to carcass fat (CF). The prediction models were developed from live weight (LW) and RTU measurements taken at eight different locations. After correlation and multiple linear regression analysis, the prediction models were evaluated by k-fold cross-validation and through the ratio of prediction to deviation (RPD). All prediction models included at least one RTU measurement as an independent variable. Prediction models for the absolute weight of the different adipose depots showed higher accuracy than prediction models for fat content per kg of LW. The former showed to be very good or excellent (2.4 ⩽ RPD ⩽ 3.8) for all adipose depots except mesenteric fat (MesF) and thoracic fat, with the model for MesF still providing useful information (RPD = 1.8). Prediction models for fat content per kg of LW were also very good or excellent for subcutaneous fat, intermuscular fat, CF and body fat (2.6 ⩽ RPD ⩽ 3.2), while the best prediction models for omental fat, kidney knob, channel fat and internal fat still provided useful information. Despite some loss in the accuracy of the estimates obtained, there was a similar pattern in terms of RPD for models developed from LW and RTU measurements taken just at the level of the 11th thoracic vertebra. In vivo RTU measurements showed the potential to monitor changes in ewe internal fat reserves as well as in CF.

The Effect of Breed, Sex and Carcass Weight on the Composition of Lamb Retail Cuts

1984 ◽  
Vol 1984 ◽  
pp. 152-152
Author(s):  
A.J. Brown ◽  
B.W. Butler-Hogg ◽  
J.D. Wood
Keyword(s):  
Subcutaneous Fat ◽  
Lower Leg ◽  
Fat Content ◽  
Carcass Weight ◽  
Consumer Acceptability ◽  
Point Of Sale ◽  
Intermuscular Fat ◽  
Retail Cuts ◽  
Conventional Manner

Because the majority of lamb in Britain 1s sold to the consumer ‘bone-In’ it 1s difficult to trim excessive fat. Nevertheless, consumer acceptability of specific retail cuts 1s markedly affected by the fat content of that joint at the point of sale. Therefore, any strategy which aims to define breed-specific carcass weights at slaughter needs to consider the effect this will have on retail joint weights, their composition and hence acceptability. This study examined the effect of breed, sex and carcass weight on the proportions of the four main lamb cuts, and their composition.In this study a total of 317 castrated males and 238 females from six pure breeds (Clun Forest, Dorset Horn, Hampshire Down, Suffolk, Colbred and Welsh Mountain), were slaughtered in. the conventional manner. The range 1n cold carcass weight (CCW) was from 12 to 24 kg. Carcasses were jointed and each of the nine joints then dissected into lean, bone, subcutaneous fat (SCF) and intermuscular fat (IMF) (Brown and Williams, 1979)1 For ease of presentation the data for nine joints were reduced to four by combining some of them. The shoulder Included the neck, the breast Included the brisket and flank, the leg Included the upper and lower leg and the loin included the best end of neck.

Growth, carcass characteristics and meat quality of rabbits given maize ears or maize plant

2006 ◽  
Vol 82 (5) ◽  
pp. 731-737
Author(s):  
M. Pla ◽  
M. Martínez ◽  
C. Cervera
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Fatty Acid Content ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Point Of View ◽  
Maize Plant ◽  
Control Group ◽  
Intermuscular Fat ◽  
Group 2

AbstractThree hundred young rabbits were divided into three groups at weaning and given ad libitum a control diet (C), or an experimental diet in which 0·20 of control diet was substituted by maize ear (E) or by whole maize plant (P) in order to examine their effects on fattening rabbits performance, carcass characteristics and meat quality. No significant differences were found in live-weight gain (45 g/day) or in food intake between diets but food conversion ratio was higher in the P group (2·4 g dry matter (DM) per g gain) than in E group (2·2 g DM per g gain). The rate of mortality was similar in the three groups. No differences between groups on live weight (2152 g) or in the digestive tract weight (437 g) were found and the dressing yield was similar in the three groups. At constant carcass weight, the carcasses of rabbits of the P group had lesser lumbar circumference and higher length to circumference ratio (P<0·0001) than of the C or E groups. No differences were found in the weights of liver or thoracic viscera, but kidneys of rabbits of P group were lighter than of the C or E groups. No differences between groups were found in the weights of scapular fat, perirenal fat, forelegs or thoracic cage, but the loin of rabbits of P group was heavier (291 v. 286 g) than in the other groups. Meat of rabbits P had higher L* and b* parameters of colour and higher water-holding capacity (P=0·003) but the meat of rabbits of the control group had less lipids (31 v. 36 g/kg meat) and more moisture (739 v. 735 g/kg meat) than of the experimental groups. The proportion of protein was higher in E group than in P group. Intra and intermuscular fat of hind leg meat from rabbits ‘maize’ substituted was more monounsaturated than control rabbits (34·2 v. 32·5 g·100 g lipids) and had lesser saturated: monounsaturated ratio (1·2 v. 1·3) indicating a more desirable meat from a nutritional point of view, but had less n-3 fatty acid content. Loin meat of the rabbits given E and P diets seems more tender than one fed conventionally (10·4 v. 11·4 kg) and meat of the rabbits ‘whole maize plant’ had more grass flavour (P=0·009) which is a positive factor for acceptability of consumers.

scholarly journals Models predict the proportion of bone, muscle, and fat in ewe lamb carcasses from in vivo measurements of the 9th to 11th rib section and of the 12th rib

2016 ◽  
Vol 37 (2) ◽  
pp. 1081 ◽  
Author(s):  
Maria Da Graça Morais ◽  
Bruna Biava de Menezes ◽  
Caroline Bertholini Ribeiro ◽  
Catherine Cecília Walker ◽  
Henrique Jorge Fernandes ◽  
...  
Keyword(s):  
Subcutaneous Fat ◽  
Fat Content ◽  
Accurate Estimation ◽  
Ewe Lambs ◽  
Ewe Lamb ◽  
Bone Content ◽  
Study Population ◽  
Subcutaneous Fat Thickness ◽  
Breed Crosses

The present work aimed at evaluating models that predict the proportion of bone, muscle, and fat in ewe lamb carcasses using in vivo data obtained from the 9th to 11th rib section and from the 12th rib. A study population of 30 wooled ewe lambs, derived from Texel breed crosses, were fed with different concentrate levels (0%, 20%, 40%, 60%, and 80%) and slaughtered at a weight of 37.70 ± 10.23 kg. Carcass fat content (FC%) and muscle content (MC%) were estimated from models using the proportion of muscle and fat in the 9th to 11th rib section or in the 12th rib, with or without additional data regarding subcutaneous fat thickness (SFT mm) or carcass ribeye area (RA cm2). Carcass bone content (BC%) was predicted based on the proportion of bones in the 9th to 11th rib section or in the 12th rib. Modeling with in vivo data included fasting body weight (FBW), withers height (WH), and ultrasound measurements of SFT and RA. The FC% could be estimated from the carcass SFT and fat content in the 12th rib. The MC% was more accurately predicted from the proportion of muscles in the 9th to 11th rib section and from carcass RA. The 9th to 11th rib section provided the most accurate data for the prediction of BC%. To determine FC% and MC% from in vivo inputs, the model must include FBW and WH. In vivo FBW measurements alone allow for the estimation of BC%. We recommend the use of 12th rib composition for the accurate estimation of carcass fat content, and the use of the 9th and 11th rib section for the prediction of carcass muscle and bone content. Models using in vivo data for the prediction of fat, muscle, and bone in ewe lambs should incorporate FBW and WH.

A comparative study of Hereford and Friesian steers. 2. Carcass characteristics and meat quality

1982 ◽  
Vol 33 (1) ◽  
pp. 157 ◽  
Author(s):  
DG Taylor
Keyword(s):  
Comparative Study ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Fat Content ◽  
The Other ◽  
Bone Content ◽  
Retail Meat ◽  
Ad Libitum ◽  
Dressing Percentage ◽  
Ad Libitum Feeding

Two trials, each involving four Hereford and four Friesian steers, were finalized with the slaughtering of the animals and comparison of their carcass characteristics and meat quality. One trial involved hand-feeding the animals to achieve a constant liveweight gain of 0.68 kg/day from 6 months of age to slaughter at 15 months of age; the other trial used animals of the same age, but on ad libitum feeding. Carcass data substantiated the subjective observation that the Friesian carcasses were longer, less compact and displayed less desirable 'beef type' conformation than those of the Hereford. The dressing percentage of the Friesians was significantly (P < 0.01) lower than that of the Herefords. The Hereford carcasses had a significantly greater fat content than the Friesians, but lower percentages of both muscle and bone. The Hereford produced the greater yield of boneless retail meat (not fat trimmed), which could be attributed to their greater carcass fat and lower carcass bone content. The meat from both breeds was of equivalent palatability when assessed subjectively for tenderness, juiciness and flavour, and objectively for tenderness.

A comparison of different breeds and crosses from the suckler herd 2. Carcass characteristics

1982 ◽  
Vol 35 (1) ◽  
pp. 99-111 ◽  
Author(s):  
A. J. Kempster ◽  
G. L. Cook ◽  
J. R. Southgate
Keyword(s):  
Classification Scheme ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Carcass Weight ◽  
Meat Yield ◽  
Ultrasonic Machine ◽  
Sire Breed ◽  
Winter Fattening

ABSTRACTA comparison was made of the carcass characteristics of purebred Galloway, Luing and Welsh Black steers, and crossbred steers out of Blue-Grey and Hereford × Friesian dams by Aberdeen-Angus, Charolais, Devon, Hereford, Limousin, Lincoln Red, Simmental, South Devon and Sussex sires, in winter and summer fattening systems. A total of 1430 cattle were involved and the trial extended over 6 years.The cattle were slaughtered when their fatness was estimated, using the Scanogram ultrasonic machine, to be in fat class 3L of the Meat and Livestock Commission Beef Carcase Classification Scheme. Carcasses were evaluated using a standardized commercial cutting technique.The data for crossbred and purebred cattle were analysed separately within the fattening system using leastsquares models, which included effects for year, sire breed and dam breed, and with regression on age at the beginning of the trial and carcass subcutaneous fat concentration estimated by visual appraisal.Limousin and Charolais crosses killed out best. Their carcass weights were, on average, 20g/kg live weight heavier than those of Aberdeen-Angus, Devon, Hereford and Lincoln Red crosses. There was a range of 20 to 30 g/kg carcass weight between sire breeds in carcass saleable meat yield: the highest values were recorded for the Limousin crosses (evaluated on winter fattening only) followed by Charolais and Aberdeen-Angus crosses; Lincoln Red crosses had the lowest values among the crossbreds and Luing cattle among the purebreds. These differences were more a reflexion of differences in fat trim than of differences in meat to bone ratio.Continental sire breeds had significantly more of their total saleable meat in the higher-priced cuts (P<0·05), although the range between sire breeds was only 15 g/kg.

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