scholarly journals Evaluation of the Effect of Breed and Line on Slaughter Value and Quality of Lamb Meat

2019 ◽  
Vol 67 (1) ◽  
pp. 65-73
Author(s):  
Tomáš Janoš ◽  
Radek Filipčík ◽  
Martin Hošek ◽  
Eliška Dračková ◽  
Vendula Kamanová
Keyword(s):  
Dry Matter ◽  
Intramuscular Fat ◽  
Carcass Weight ◽  
Lamb Meat ◽  
Red Color ◽  
Kidney Fat ◽  
Color Spectrum ◽  
The Right ◽  
Water Holding

The aim of our experiment was to evaluate to what degree carcass value and quality of lamb meat are effected by selected breeds (Zwartbles, Suffolk, Romney Marsh) and lines (Zbyšek, Ztepl, Záblesk, Ewebank Armani, President, Romeo, Avatar). Suffolk breed rams were found to have (p ≤ 0.05) the lowest weight at slaughter (37.47 ± 4.10 kg) and also carcass weight (15.23 ± 1.78 kg). Romney Marsh‘s carcasses had a significantly higher degree of fat cover (3.6 ± 0.4), kidney fat ratio was 0.78 ± 0.17 % and the percentage of fat from the right leg was 2.50 ± 0.61 %. The conclusively (p ≤ 0.01) highest ratio of the right leg was recorded in the Suffolk breed (17.00 ± 0.79 %). The highest ratio of the leg of carcass among the lines was found in the President line (17.53 ± 0.66 %). Meat of the Suffolk line had the significantly (p ≤ 0.01) highest ratio of dry matter, intramuscular fat, protein and ash. Among the lines, this trend was similar in favor of the Suffolk’s line. The Zwartbles breed had the lowest (p ≤ 0.01) ratio of fat and dry matter in the meat. The value of pH, lightness (L* = 51.55 ± 1.66) and color spectrum b* (13.12 ± 0.46) of meat was conclusively (p ≤ 0.01) the highest in the Zwartbles breed, while the redness indicator (7.56 ± 1.45) was conclusively the lowest for this breed. Statistically (p ≤ 0.01), the meat of the Suffolk breed had the most potent red color (a* = 11.87 ± 1.24) and the highest water‑holding capacity (81.57 ± 1.87).

Influence of litter size and breed of sire on carcass weight and quality of lambs

1970 ◽  
Vol 12 (2) ◽  
pp. 281-290 ◽  
Author(s):  
H. P. Donald ◽  
J. L. Read ◽  
W. S. Russell
Keyword(s):  
Litter Size ◽  
Carcass Weight ◽  
Wide Range ◽  
Kidney Fat

SUMMARYIn order to obtain a wide range of live weights, two Oxford Down, two Southdown, and two Soay rams of recent feral origin, were used to sire lambs from 169 crossbred ewes. These ewes had been bred from Blackface ewes mated to Border Leicester, Dorset Hora, Clun Forest, Finnish Landrace and Tasmanian Merino rams. Of the 282 lambs weaned by the crossbred ewes, 61 were singles, 166 twins, 51 triplets and 4 quadruplets. Carcass data were obtained from all but three of them.Oxford Down cross lambs were, in terms of fitted values, 10 kg heavier and 4 days younger than Soay cross lambs and 6 kg heavier and 2 days younger than Southdown cross lambs when slaughtered. Twins and triplets were 1·4 and 2·1 kg, respectively, lighter than singles and were 37 and 58 days older than singles. Ewes of the heaviest groups produced heavier lambs in a shorter time than ewes of the lightest groups.The Soay cross lambs showed a higher killing-out percentage, less tail fat, and more kidney fat, than the Southdown and Oxford Down cross lambs.Carcass characters made little if any difference to the price paid for the lambs which depended mainly on weight. Receipts from lambs were highest when the most fertile ewes were mated to the largest rams.

scholarly journals Effect of energy concentration in the diets on sensorial and chemical parameters of Morada Nova, Santa Inez and Santa Inez x Dorper lamb meat

2010 ◽  
Vol 39 (9) ◽  
pp. 2017-2023 ◽  
Author(s):  
Ana Sancha Malveira Batista ◽  
Roberto Germano Costa ◽  
Déborah dos Santos Garruti ◽  
Marta Suely Madruga ◽  
Rita de Cássia Ramos do Egypto Queiroga ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Shear Force ◽  
Energy Concentration ◽  
Average Weight ◽  
Chemical Quality ◽  
Chemical Parameters ◽  
Lamb Meat ◽  
Sensorial Attributes ◽  
Water Holding

The objective of this study was to investigate the influence of genotype and the energy concentration in the diet on the sensorial and chemical quality of lamb meat. It was evaluated samples from 18 Morada Nova animals, 18 Santa Inez animals, and 18 Santa Inez x Dorper crossbred animals, totalizing 54 animals. The animals were kept with two diets, with energy concentrations of 10.46 and 12.56 MJ ME/kg, respectively, and slaughtered at 30 kg average weight. It was determined contents of protein, moisture, fat and ash, as well as cooking loss, water-holding capacity, shear force, and sensorial attributes of flavour, firmness and juiciness of the meat. Genotype influenced the chemical composition of lamb meat because animals of Morada Nova breed presented the highest moisture content, and Santa Inez x Dorper crossbred showed the highest protein percentage; however, there was no variation in the sensorial attributes of lamb meat of these three genotypes. The diet with the highest energy concentration provides meat with higher juiciness.

scholarly journals Phosphorus supplementation does not affect the intake, digestibility, and meat quality of Nellore young bulls fed with high-grain diets

2020 ◽  
Vol 43 ◽  
pp. e50347
Author(s):  
Laís de Oliveira Lima ◽  
Vinícius Carneiro de Souza ◽  
Juliana Duarte Messana ◽  
Pablo de Souza Castagnino ◽  
Ana Rebeca Castro Lima ◽  
...  
Keyword(s):  
Aging Time ◽  
Meat Quality ◽  
Dry Matter ◽  
Quality Parameters ◽  
Mineral Supplement ◽  
Randomized Experimental Design ◽  
Nellore Cattle ◽  
Water Holding ◽  
Additional Mineral

This study evaluated the effect of phosphorus (P) supplementation on the intake, digestibility, and quality of aged meat from Nellore young bulls fed on high-grain diets finished in feedlot. Forty young bulls (30 months old) with an initial body weight (IBW) of 296 ± 25 kg were used. It was distributed in a completely randomized experimental design. The treatments were: without P supplementation (CO), commercial mineral supplement (CM), and supplementation with dicalcium phosphate (DP) with 2.4, 4.2, or 5.0 g of P per kg of dry matter (DM), respectively. Diets were composed of sugarcane bagasse (200 g kg-1) plus concentrate (800 g kg-1) on a dry matter (DM) basis. The meat quality parameters analyzed were pH, color, cooking losses, shear force, and water-holding capacity. P supplementation did not affect the intake and digestibility of nutrients There was no interaction (p > 0.05%) between diets and the aging time for the meat quality parameters. However, bulls fed with DP exhibited lower pH (5.98) compared to CO and CM (6.19 and 6.14, respectively). The longer aging time increased the cooking losses and intensity of yellow (b*). Under Brazilian conditions, feedlot Nellore cattle fed with high-grain diets do not require additional mineral supplements.

scholarly journals Meat Quality of Rainbow Trout (Oncorhynchus mykiss) and Brown Trout (Salmo trutta fario) Farmed in Bulgaria

2019 ◽  
Author(s):  
G. Zhelyazkov ◽  
D. Stratev
Keyword(s):  
Rainbow Trout ◽  
Brown Trout ◽  
Salmo Trutta ◽  
Dry Matter ◽  
Nutritional Value ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Brown Trout Salmo Trutta ◽  
Water Holding ◽  
Salmo Trutta Fario

Background: Fish meat is outlined with high nutritional value having essential amino acids, unsaturated fatty acids, mineral and vitamins. In this short report, we compared the meat quality of rainbow trout (Oncorhynchus mykiss) and brown trout (Salmo trutta fario) farmed in Bulgaria. Methods: Ten fishes from each species were purchased from a fish farm and their morphological parameters were determined. The technological properties of meat were analyzed such as water holding capacity and cooking loss as well as chemical composition such as water content, protein, fat, dry matter, and ash. Results were processed by STATISTICA 6.0 software. Results: Higher values were significantly determined in brown trout for standard body length (p<0.05), body height (p<0.001), and body width (p<0.01); while differences in total body length were not relevant (p>0.05). Water holding capacity of rainbow trout meat (9.49±3.86%) was considerably better (p<0.001) than that of brown trout meat (15.85±1.11%). Cooking loss in rainbow trout (31.78±6.17%) was lower (p<0.001) than that of brown trout meat (44.48±4.20%). Protein, fat, and dry matter contents were higher in brown trout (p<0.001). No statistically significant differences were found out with respect to ash content (p>0.05). Conclusion: Meat of rainbow trout cultivated in Bulgarian farm exhibited better technological properties than that of cultivated brown trout; however, nutritional value of brown trout meat was superior.

scholarly journals FERTILITY REQUIREMENTS OF PASTURES AND THEIR DIAGNOSIS

1961 ◽  
pp. 85-91
Author(s):  
T.W. Walker
Keyword(s):  
Dry Matter ◽  
Pasture Management ◽  
Animal Products ◽  
Efficient System ◽  
Yield And Quality ◽  
Highly Correlated ◽  
The Right ◽  
Soil Climate ◽  
Pastoral Farming

The basic aim in an efficient system of pastoral farming must be the highest possible sustained yields of animal products consistent with the maintenance and improvement of soil fertility. This involves the maximum production of dry matter of the right quality. This paper does not deal exhaustively with quality, but it is necessary to remind ourselves that quantity and quality are not necessarily highly correlated. Both yield and quality of dry matter depend on the soil, climate, herbage species and strains, stock and pasture management and fertiliser applications.

scholarly journals Effects of genotype and fattening system on the quality of male lamb meat – Part 1: Technological properties and carcass measurements

2019 ◽  
Vol 62 (2) ◽  
pp. 605-614
Author(s):  
Mehmet Sarı ◽  
Yüksel Aksoy ◽  
Kadir Önk ◽  
Hakan Erinç ◽  
Serpil A. Işık ◽  
...  
Keyword(s):  
Longissimus Dorsi ◽  
Drip Loss ◽  
Quality Traits ◽  
Technological Properties ◽  
The Third ◽  
Lamb Meat ◽  
Colour Parameters ◽  
Animal Material ◽  
Water Holding

Abstract. 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 (pH45 min) and 24 h (pH24 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.

scholarly journals Effect of Breed Types and Castration on Carcass Characteristics of Boer and Large Frame Indigenous Veld Goats of Southern Africa

Animals ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1884 ◽  
Author(s):  
Gertruida L. van Wyk ◽  
Louwrens C. Hoffman ◽  
Phillip E. Strydom ◽  
Lorinda Frylinck
Keyword(s):  
Subcutaneous Fat ◽  
Live Weight ◽  
Intramuscular Fat ◽  
Muscle Area ◽  
Eye Muscle ◽  
Significant Difference ◽  
Kidney Fat ◽  
Pelleted Diet ◽  
The Right ◽  
Boer Goats

Weaner male Boer Goats (BG; n = 36; 21 bucks and 15 wethers) and large frame Indigenous Veld Goats (IVG; n = 41; 21 bucks and 20 wethers) were raised on hay and natural grass ad libitum and the recommended amount of commercial pelleted diet to a live weight between 30 and 35 kg. Carcass quality characteristics (live weight, carcass weights, dressing %, chilling loss and eye muscle area) were measured. The right sides of the carcasses were divided into wholesale cuts and dissected into subcutaneous fat, meat and bone. Large frame Indigenous Veld Goat (IVG) wethers were slightly lighter than the IVG bucks with no significant difference observed between BG. Wethers compared to bucks had higher dressing %, subcutaneous fat % in all primal cuts, intramuscular fat %, kidney fat % and, overall, slightly less bone %. Some breed–wether interactions were noticed: IVG wethers were slightly lighter than the IVG bucks, but the IVG bucks tended to produce higher % meat compared to other test groups. Judged on the intramuscular fat % characteristics, it seems as if wethers should produce juicier and more flavorsome meat compared to bucks.

Differences between sexes, muscles and aging times on the quality of meat from Wagyu × Angus cattle finished in feedlot

2018 ◽  
Vol 58 (2) ◽  
pp. 350 ◽  
Author(s):  
R. M. S. Carvalho ◽  
C. A. Boari ◽  
S. D. J. Villela ◽  
A. V. Pires ◽  
M. H. F. Mourthé ◽  
...  
Keyword(s):  
Shear Force ◽  
Dry Matter ◽  
Subcutaneous Fat ◽  
Triceps Brachii ◽  
Semitendinosus Muscle ◽  
Triceps Brachii Muscle ◽  
Subcutaneous Fat Thickness ◽  
Fat Thickness ◽  
Water Holding

Our objectives were to assess quality parameters and chemical composition, and to evaluate the effects of sex, muscle and aging time on the quality of meats from Wagyu × Angus cross cattle reared under tropical conditions. Analyses were performed on the longissimus thoracis, semitendinosus and triceps brachii muscles obtained from chilled carcasses of a total of 30, 24-month-old, male (immunocastrated) and female animals (15 each sex). An effect of sex (P ≤ 0.05) was observed for subcutaneous fat thickness, marbling score, and ribeye area. The longissimus thoracis muscle from males was less (P < 0.0001) marbled than that from females, but males had greater subcutaneous fat thickness (P = 0.0001) and greater ribeye area (P = 0.0411) compared with females. No effect of sex (P ≥ 0.05) was observed for fat colour measures. An interaction effect of sex and muscle (P < 0.03) was detected for cooking loss, yellow intensity (b*), ash, and fat. Main effect of sex was not observed (P > 0.07) only for the ultimate pH and water-holding capacity. Greater shear force and moisture values were observed (P < 0.01) in meat from males than that from females, but a greater value of luminance (L*), red intensity (a*), chroma (C), hue (Ho), dry matter and protein was observed (P < 0.001) in meat from females than that from males. Main effect of muscle was not observed only for water-holding capacity (P = 0.13). Ultimate pH and shear force values were lesser (P < 0.001) in the longissimus thoracis muscle compared with other muscles. The triceps brachii muscle had the least (P ≤ 0.001) L* and Ho values among muscles, whereas the semitendinosus muscle had the greatest values of a* and C (P < 0.001). The semitendinosus muscle presented the greatest (P < 0.01) protein content compared with other muscles, although not differing in moisture and dry matter content from the triceps brachii muscle. An interaction effect of sex × aging time was observed for ultimate pH (P = 0.0110), meat colour parameters (except for Ho; P ≤ 0.01), and fat L* (P = 0.0025). Greater cooking loss, shear force, and fat a* values were observed (P < 0.01) in meat from males than that from females, but greater values of meat Ho, fat a* and Ho, dry matter, and protein were observed (P ≤ 0.03) in meat from females than that from males. Meat aging of longissimus thoracis reduced shear force. Based on these findings, we recommend that meat from Wagyu × Angus cross cattle should be aged during 7 days because, although differences between 7 and 14 days were observed in either aging times, meat subjected to this process is considered as very tender, based on shear force values. In addition, aging in a shorter period of time can reflect on costs by reducing particularly those related with energy, due to less refrigeration time.

scholarly journals Quantitative carcass characteristics and quality of shoulder and loin of crossbred goat kids receiving diets with live yeast (Saccharomyces cerevisiae var. boulardii)

2021 ◽  
Vol 42 (6) ◽  
pp. 3515-3526
Author(s):  
Fernanda Maraquena Soares Pili ◽  
◽  
Cibele Regina Schneider ◽  
Caroline Isabela da Silva ◽  
Giovana da Silva Oliveira ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Dry Matter ◽  
Live Weight ◽  
Carcass Weight ◽  
Yeast Saccharomyces Cerevisiae ◽  
Slaughter Age ◽  
Qualitative Characteristics ◽  
Compactness Index ◽  
Live Yeast

The objective of this study was to evaluate the influence of live yeast (Saccharomyces cerevisiae var. boulardii) on the quantitative and qualitative characteristics of the shoulder and loin of Boer x Saanen crossbred goat kids. Twenty-seven carcasses were used, 13 females and 14 uncastrated males with an average age of 192 days, weighing 30.76 kg, distributed in a completely randomised design using a 2 x 2 factorial arrangement (diet and sex). The yeast was added to the feed before pelletising in a proportion of 0.050 g/kg dry matter (DM). When the goats reached an average of 30 kg of live weight, they were slaughtered. No effects of live yeast on quantitative carcass and qualitative characteristics of shoulder and loin were observed. Regarding sex, males had higher slaughter weights (31.73 kg), empty carcass weight (27.98 kg), hot carcass weight (14.39 kg), cold carcass weight (14.22 kg), higher carcass compactness index (0.28 kg/cm), lower slaughter age (176 days) and lower cooling loss (1.20%). For the cut yields, females presented a higher loin yield (11.55%) and males presented a higher neck yield (6.84%). In the shoulder, males presented a higher proportion of bone (18.58%), while females presented a higher proportion of fat (17.09%) and muscle:bone (3.47). In the loin, females showed higher fat deposition (19.54%) in relation to males. The inclusion of yeast Saccharomyces cerevisiae var. boulardii in the crossbred goat kids’ diet did not generate differences in the quantitative and qualitative characteristics of the shoulder and loin.

scholarly journals Quality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia)

2014 ◽  
Vol 44 (12) ◽  
pp. 2252-2257
Author(s):  
Tharcilla Isabella Rodrigues Costa Alvarenga ◽  
Hirasilva Borba ◽  
Greicy Mitzi Bezerra Moreno ◽  
Gherman Garcia Leal de Araújo ◽  
Juliana Lolli Malagoli de Mello ◽  
...  
Keyword(s):  
Shear Force ◽  
Ageing Time ◽  
Physical Characteristics ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Lamb Meat ◽  
Atriplex Nummularia ◽  
Water Holding ◽  
Different Levels

This study assessed the effects of different levels of oldman saltbush hay and ageing time on the physical characteristics of Santa Inês lamb meat. Sixty shoulders from 32 male lambs fed with 30, 40, 50 or 60% oldman saltbush hay for 60 days were vacuum-packaged and stored in a refrigerator at 0 ± 1°C for 0, 7 or 14 days of ageing. The shear force, cooking loss and water holding capacity were 3.06kgf cm-2, 37.28% and 76.71%, respectively, and there were no significant changed by studied factors (P>0.05)

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