scholarly journals Effect of Age and Breed on Carcass and Meat Quality Characteristics of Beni-Guil and Ouled-Djellal Sheep Breeds

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Kamal Belhaj ◽  
Farid Mansouri ◽  
Aziz Tikent ◽  
Yassin Taaifi ◽  
Mohamed Boukharta ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Sheep Breeds ◽  
Longissimus Lumborum ◽  
Slaughter Age ◽  
Milk Teeth ◽  
Dressing Percentage ◽  
Meat Colour ◽  
Eastern Morocco ◽  
Insight Into

Two hundred eight sheep, belonging to two main breeds of eastern Morocco, “Beni-Guil” and “Ouled-Djellal,” were investigated for carcass traits and meat quality. The objective of this study is to determine the effects of breed and age at slaughter on carcass traits and meat quality. The animals were slaughtered at three age classes: milk teeth, animals with two adult teeth, and adult animals. Dressing percentage, carcass measurements, compactness indices, carcass shrinkage parameter, conformation scores, fatness state, fat consistency, fat and meat colour, and pH were measured 24 hours postmortem. The results showed that the dressing percentage, carcass measurements, and compactness indices increased with slaughter age ( p < 0.001 ). Furthermore, the effect of breed was higher for Ouled-Djellal breed of carcass characteristics ( p < 0.01 ). However, no significant effect was observed for carcass shrinkage parameter. The longissimus lumborum muscle was used to determine the meat colour, which ranged from 23.89 to 21.96, while the ultimate pH ranged from 5.70 to 5.82. These results were influenced by age at slaughter ( p < 0.05 ) but not influenced by breed. Breed and age at slaughter had a significant influence on carcass traits ( p < 0.001 ). The present study provided a new insight into the effect of breed and age at slaughter on carcass and meat traits of both “Beni-Guil-PGI” and Ouled-Djellal sheep breeds.

Effects of slaughter age on carcass traits and meat quality of crossbred (Duroc × Landrace × Yorkshire) finishing pigs

2021 ◽  
pp. 1-7
Author(s):  
Zhongyang Guo ◽  
Xiaoling Chen ◽  
Daiwen Chen ◽  
Mingzhou Li ◽  
Jingdong Yin ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Finishing Pigs ◽  
Slaughter Age

scholarly journals Usefulness of selected methods of colour change measurement for pork quality assessment

2011 ◽  
Vol 29 (No. 3) ◽  
pp. 212-218 ◽  
Author(s):  
T. Karamucki ◽  
J. Gardzielewska ◽  
A. Rybarczyk ◽  
M. Jakubowska ◽  
W. Natalczyk-Szymkowska
Keyword(s):  
Quality Assessment ◽  
Meat Quality ◽  
Colour Change ◽  
Industrial Process ◽  
Chemical Components ◽  
Pork Quality ◽  
Before And After ◽  
Longissimus Lumborum ◽  
Colour Parameters ◽  
Meat Colour

A few selected methods of the meat colour change determination were compared with regard to their usefulness in the assessment of the quality of minced pork. The study was carried out on 128 samples of the muscle longissimus lumborum, taken from 128 carcasses weighing 70&ndash;105 kg (equal number of both sexes &ndash; 64), obtained from pigs slaughtered in an industrial process line. The relationships were determined between the meat quality traits (concentrations of basic chemical components in the meat, colour, sensory analysis of wateriness and firmness, WHC and pH<sub>u</sub>), and the changes in colour parameters measured in CIELAB and CIELCh scales, total colour change (&Delta;E*), and the changes determined by Karamucki using the modified Kortz method. It was found that the most useful method for the quality assessment was the Kortz method modified by Karamucki, used to determine the stability of the meat colour (expressed as % colour change) and based on the measurements of absorbance at wavelengths 580 nm and 630 nm, before and after the change of colour. Out of the meat colour parameters, the most useful for assessing the meat quality were the changes in redness (a*) &ndash; CIELAB scale, and hue angle h&ordm; &ndash; CIELCh scale. The changes in colour determined by the aforementioned methods were a better indicator of the pork quality than the total colour change (&Delta;E*).

scholarly journals Meat production characteristics of Turkish native breeds: I. Fattening, slaughter and carcass traits of lambs

1970 ◽  
Vol 48 (4) ◽  
pp. 666-672
Author(s):  
Y. Aksoy ◽  
M. Uğurlu ◽  
A. Önenç ◽  
E. Şirin ◽  
U. Şen ◽  
...  
Keyword(s):  
Carcass Traits ◽  
Sheep Breed ◽  
The Other ◽  
Meat Production ◽  
Muscle Area ◽  
Sheep Breeds ◽  
Indigenous Sheep ◽  
Dressing Percentage ◽  
Production Characteristics ◽  
Carcass Cuts

The present study was conducted to determine the slaughter and carcass traits of male lambs of the Akkaraman (A), Morkaraman (M), Awassi (IW), Karayaka (KR), Kıvırcık (KV) and Middle Anatolian Merino (MAM) sheep breeds. Fattening of all lambs started when they were at 90 days at weaning and finished when they reached bodyweight of 40 kg. The cold dressing percentage of lambs of A, M, and IW breeds were significantly lower than those of KV, KR and MAM. Fat depth and muscle area were significantly greater in KV and MAM lambs than those of the other breeds. There were significant differences among breeds in shoulder, leg and lean weights. Weights of back loin in KV and MAM lambs were significantly greater than those of the other breeds. The highest values for carcass fleshiness were obtained in MAM and IW lambs, but they had a significantly lower carcass fatness score. There were significant differences among the breeds in carcass compactness and leg conformation. The results of the present study indicated that A and MAM breeds could be recommended for desirable carcass characteristics.Keywords: Carcass cuts, indigenous sheep breed, intensive lamb finishing, meat formation, SEUROP classification

scholarly journals Protected or Unprotected Fat Addition for Feedlot Lambs: Feeding Behavior, Carcass Traits, and Meat Quality

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 328
Author(s):  
Henry D. R. Alba ◽  
José E. de Freitas Júnior ◽  
Laudi C. Leite ◽  
José A. G. Azevêdo ◽  
Stefanie A. Santos ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Feeding Behavior ◽  
Meat Quality ◽  
Carcass Traits ◽  
Physicochemical Characteristics ◽  
Corn Germ ◽  
Neutral Detergent Fiber ◽  
Calcium Salts ◽  
Longissimus Lumborum ◽  
Feedlot Lambs

This study aimed to evaluate the effect of the inclusion of protected or unprotected fats in the diet of feedlot lambs on feeding behavior, productive characteristics, carcass traits, and meat quality. Forty male Dorper × Santa Inês lambs (22.27 ± 2.79 kg) were randomly assigned to treatments in a completely randomized design. The experimental treatments consisted of five diets: no added fat (NAF), whole soybeans (WSB), calcium salts of fatty acids (CSFA), soybean oil (SO), and corn germ (CG). The total intake of dry matter (DMI) (p < 0.001) and neutral detergent fiber (NDFI) (p = 0.010) were higher in the CSFA and NAF diets. Feeding behavior, morphometric measurements, physicochemical characteristics, and centesimal composition of the Longissimus lumborum muscle were similar between treatments (p > 0.05). The CSFA diet provided higher production (p < 0.05) and better-quality carcasses. The inclusion of fat sources increased the concentration of polyunsaturated fatty acids (p < 0.05). The use of calcium salts of fatty acids in feedlot lambs’ diets provides better quantitative and qualitative characteristics of the meat and carcass.

scholarly journals Effect of Genotype and Slaughter Age on Carcass Traits and Meat Quality of the Celta Pig Breed in Extensive System

2016 ◽  
Vol 16 (1) ◽  
pp. 259-273 ◽  
Author(s):  
Daniel Franco ◽  
Javier Carballo ◽  
Roberto Bermñudez ◽  
José M. Lorenzo
Keyword(s):  
Meat Quality ◽  
Profile Analysis ◽  
Carcass Traits ◽  
Live Weight ◽  
The Other ◽  
Carcass Weight ◽  
Texture Parameters ◽  
Slaughter Age ◽  
Colour Parameters

Abstract The objective of this study was to investigate the effects of genotype and slaughter age on carcass traits and meat quality of the Celta pig breed. Samples from 95 pigs of three lines (Barcina, Santiaguesa and Carballina) slaughtered at two different ages (12 and 16 months) were analysed. Pigs’ slaughter at 16 months showed significantly (P<0.001) higher live weight (157.2 vs. 178.9 kg), cold carcass weight (122.9 vs. 141.9 kg) and killing out percentage (77.7 vs. 79.5%; P<0.001) compared to those slaughtered at 12 months. Genotype also affected the live weight and cold carcass weight, both of which were highest in the Santiaguesa line. Changes in meat quality in relation to slaughter age and genotype were observed. The fat content increased with slaughter age, but did not vary with genotype. Regarding colour parameters, the L* values (48.53) were lower and a* values (11.55) were higher in samples of the Barcina line, indicating that the meat was darker and redder than in the other two lines. Both slaughter age and genotype had significant effects on texture parameters measured by the Warner Bratzler test, whereas textural profile analysis revealed significant differences mainly due to genotype.

scholarly journals Genetic and phenotypic characterisation of animal, carcass, and meat quality traits from temperate and tropically adapted beef breeds. 4. Correlations among animal, carcass, and meat quality traits

2003 ◽  
Vol 54 (2) ◽  
pp. 149 ◽  
Author(s):  
A. Reverter ◽  
D. J. Johnston ◽  
D. M. Ferguson ◽  
D. Perry ◽  
M. E. Goddard ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Genetic Correlations ◽  
Quality Measures ◽  
Quality Traits ◽  
Eye Muscle ◽  
Phenotypic Correlations ◽  
Meat Quality Traits ◽  
Genetic And Phenotypic Correlations ◽  
Meat Colour

Beef cattle data from temperate (TEMP, n = 3947) and tropically (TROP, n = 4137) adapted breeds were analysed to compute estimates of genetic and phenotypic correlations between animal, abattoir carcass, and meat quality measures. Live animal traits included: liveweight (S2LWT), scanned subcutaneous rump fat depth (S2P8), scanned eye muscle area (S2EMA), flight time (S1FT), and finishing average daily gain (FADG). Carcass traits included: hot carcass weight (CWT), retail beef yield percentage (RBY), intramuscular fat percentage (IMF), subcutaneous rump fat depth (P8), eye muscle length by width (ELW), and meat colour score (MEATC). Meat quality measures taken on 2 muscles [M. longissimus thoracis et lumborum (LTL) and M. semitendinosus (ST)] included: shear force of LTL (LTL_SF) and ST (ST_SF); compression of the ST (ST_C); cooking loss % of the LTL (LTL_CL%) and ST (ST_CL%); Minolta LTL L* (LTL_L*), a* (LTL_a*), ST a* (ST_a*); and consumer-assessed LTL tenderness score (LTL_TEND). Genetic and phenotypic correlations between animal measures and related carcass traits were moderate to very high for TEMP and TROP. Genetic correlations between S2LWT and CWT were 0.89 and 0.82, between S2P8 and P8 0.80 and 0.88, and between S2EMA and ELW 0.62 and 0.68, for TEMP and TROP, respectively. Genetic correlations between animal measures and other carcass traits varied; moderate genetic correlations were estimated between S2P8 and RBY (–0.57, –0.19 for TEMP, TROP) and S2P8 and IMF (0.39, 0.23 for TEMP, TROP). Genetic correlations between animal and meat quality measures were moderate to low. For TEMP, moderate genetic correlations were estimated between S2P8 and LTL_TEND (0.38), FADG and ST_a* (–0.49), and FADG and LTL_TEND (0.45); and for TROP, S1FT and LTL_SF (–0.54), and S2EMA and LTL_L* (–0.46). Phenotypic correlations between animal and meat quality were generally low and close to zero. Several moderate to high genetic correlations existed between carcass and meat quality traits. In general, fatness measures were genetically correlated with tenderness (e.g. IMF and LTL_TEND 0.61, 0.31 for TEMP, TROP). CWT was genetically correlated with meat colour (CWT and LTL_L* 0.66, 0.60 for TEMP, TROP) and objective tenderness measures (CWT and ST_C –0.52, –0.22 for TEMP, TROP). Once again phenotypic correlations between carcass and meat quality were low, indicating that few phenotypic predictors of meat quality traits were identified. Several of the genetic correlations show that both animal and abattoir carcass traits may be of use as indirect measures for carcass and meat quality traits in multiple trait genetic evaluation systems.

scholarly journals  Growth performance, carcass traits and meat quality of bulls and heifers slaughtered at different ages

2012 ◽  
Vol 57 (No. 1) ◽  
pp. 34-43 ◽  
Author(s):  
D. Bureš ◽  
L. Bartoň
Keyword(s):  
Meat Quality ◽  
Dry Matter ◽  
Conversion Ratio ◽  
Carcass Composition ◽  
Feed Conversion ◽  
Sensory Panel ◽  
Longissimus Lumborum ◽  
Slaughter Age ◽  
Total Meat

The effects of sex and slaughter age on growth, feed intake, carcass composition and meat quality attributes of musculus longissimus lumborum were investigated in Charolais &times; Simmental bulls (n = 12) and heifers (n = 12) reared and finished under identical management conditions. The animals entered the experiment at similar age (251 days) and were slaughtered at 14 or 18 months of age. Bulls gained more rapidly (P &nbsp;&lt; 0.001), consumed more dry matter daily (P &lt; 0.05), and had a higher killing-out proportion (P&nbsp;&lt;&nbsp;0.05). The sex &times; slaughter age interaction was significant (P &lt; 0.01) for feed conversion ratio, which deteriorated markedly more in heifers than in bulls as slaughter age increased. Bulls produced leaner carcasses with a higher proportion of total meat (P &lt; 0.001). While bulls contributed to high-priced meat by a higher proportion of meat from the shoulder (P &lt; 0.01), heifers had higher proportions of meat from the rump and loin (P&nbsp;&lt; 0.05). Older animals were generally fatter and their carcasses contained lower proportions of high-priced meat (P&nbsp;&lt; 0.01) and bones (P &lt; 0.05). Bulls exhibited lower contents of dry matter (P &lt;&nbsp;0.001), protein (P &lt; 0.05) and intramuscular fat (P &lt; 0.001), and a higher content of collagen (P &lt; 0.001) in musculus longissimus lumborum than hei-fers. The meat from heifers was assessed by the sensory panel as more tender and, when aged for 11&nbsp;days, more acceptable than the meat from bulls. Older animals obtained higher scores for beef flavour intensity (P &lt; 0.01), tenderness (P &lt; 0.001), juiciness (P &lt; 0.05), and overall acceptance (P &lt; 0.001). &nbsp;

scholarly journals Effect of breed on production, carcass traits and meat quality of Aberdeen Angus, Limousin and Aberdeen Angus×Limousin bulls offered a grass silage-grain-based diet

2012 ◽  
Vol 21 (4) ◽  
pp. 361-369 ◽  
Author(s):  
Maiju Pesonen ◽  
Markku Honkavaara ◽  
Arto Kalevi Huuskonen
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Beef Production ◽  
Grass Silage ◽  
Breed Differences ◽  
Slaughter Age ◽  
The Mean

The objective of the experiment was to study the performance, carcass traits and meat quality of purebred Aberdeen Angus (Ab) and Limousin (Li) bulls and Ab×Li crossbred bulls offered grass silage-grain-based rations and raised to heavy carcass weights. The experiment included eight bulls in all breed groups. The average slaughter age for all breeds was 540 days and the mean carcass weights for the Ab, Ab×Li and Li bulls were 391, 399 and 439 kg, respectively. Significant breed differences in carcass traits and meat quality were observed. The Limousin bulls tended to achieve a higher conformation score, produced less fat and had a higher percentage of valuable cuts compared with the Aberdeen Angus bulls. The crossbred Ab×Li bulls produced better conformed carcasses and a higher share of the rounds compared to the pure Ab bulls which indicate that this type of crossbreeding can enhance beef production under the studied conditions.

scholarly journals Carcass traits and meat quality of growing rabbits in pens with and without different multilevel platforms

2016 ◽  
Vol 24 (2) ◽  
pp. 129 ◽  
Author(s):  
M. Martino ◽  
S. Mattioli ◽  
P. Farkas ◽  
Zs. Szendrő ◽  
A. Dal Bosco ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Stocking Density ◽  
Thiobarbituric Acid ◽  
Oxidative Status ◽  
Wire Mesh ◽  
Longissimus Lumborum ◽  
Rabbit Meat ◽  
Physical And Chemical

The aim of this trial was to determine the effect of the presence of wire or plastic mesh elevated platforms on carcass traits and meat quality characteristics, with particular attention to the oxidative status of growing rabbits. A total of 174 five-week old rabbits were randomly divided into 3 groups with 2 replications (6 pens; 29 rabbits/pen): pens without platforms (NoP) with a stocking density of 16 rabbits/m2 and pens with wire-mesh platforms (WP) or plastic-mesh platforms (PP) that were placed on 2 levels, with a stocking density of 16 rabbits/m2 on the floor or 9.14 rabbits/m2 when the platform were included. At 84 d rabbits were slaughtered. The slaughter traits and Longissimus lumborum (LL) physical and chemical compositition were not affected by treatments. Rabbits from the PP group showed the highest retinol and γ-tocotrienol content on LL muscle, whereas the NoP ones showed a higher α-tocotrienol and α-tocopherol level. The absence of platforms led to decreased (P&lt;0.001) thiobarbituric acid-reactive substances values and induced an improvement in n-3 polyunsaturated fatty acids. Levels of linoleic, linolenic and docosahexaenoic acids were equal to those of the WP group (23.45, 3.75, 0.64% in NoP and 22.6, 4.14, 0.53% in WP, respectively) but higher than in PP rabbits (20.86, 3.05, 0.45%, respectively). It can be concluded that the pens with elevated platforms provide greater possibilities for movement, which is beneficial from the viewpoint of animal welfare. However, this greater activity influences the oxidative status of the meat, decreasing the antioxidant content and worsening the lipid oxidation of rabbit meat.

Sign in / Sign up

Export Citation Format

Share Document