scholarly journals Welfare and meat quality of lambs

2021 ◽  
pp. 6-6
Author(s):  
Katarina Nenadovic ◽  
Nikola Cobanovic ◽  
Marijana Vucinic ◽  
Dejan Bugarski ◽  
Tomislav Mikus ◽  
...  
Keyword(s):  
Meat Quality ◽  
Subcutaneous Fat ◽  
Stocking Density ◽  
Severe Pneumonia ◽  
Meat Production ◽  
Sheep Meat ◽  
Lamb Meat ◽  
Subcutaneous Fat Thickness ◽  
Sensory Color

Recently, in many parts of the world, greater importance has been given to lamb meat as well as to the intensive production of lamb and sheep, due to demand for this type of meat at affordable prices. In Serbia, similar to most European countries, the structure of total sheep meat production comprises about 70% lamb meat and 30% sheep meat. This study assessed resource-based measures on 11 dairy sheep farms and investigated, in a total of 30 lambs, the effects of sex, the presence of bruises and pneumonia in carcasses, and carcass and meat quality. Carcass (carcass length, thigh length, croup width, subcutaneous fat thickness, presence of bruises) and meat quality (pH, temperature, drip, thawing and cooking losses, color, and meat quality classes) traits were measured post mortem. The most common deficiencies on farms were high stocking density, poor hygienic conditions, dirty drinkers, and lack of outdoor access. Regarding sex differences, higher prevalences of carcass bruises and severe pneumonia were recorded in male lambs. Meat pH (pH45min), sensory color score, and prevalence of dark, firm and dry (DFD) meat were higher in lambs with carcass bruises. The occurrence of quality defects (DFD meat) was higher in lambs with severe pneumonia. It can be concluded that it is necessary to improve the welfare conditions on the lamb farms and pre-slaughter conditions in order to achieve better lamb meat quality.

scholarly journals Influence of subcutaneous fat thickness on the carcass characteristics and meat quality of beef cattle

2017 ◽  
Vol 48 (1) ◽  
Author(s):  
Bruna Boito ◽  
Fernando Kuss ◽  
Luis Fernando Glasenapp de Menezes ◽  
Eduardo Lisbinski ◽  
Micheli de Paris ◽  
...  
Keyword(s):  
Meat Quality ◽  
Meta Analysis ◽  
Subcutaneous Fat ◽  
Meat Products ◽  
Carcass Characteristics ◽  
Direct Influence ◽  
Bone Fraction ◽  
Subcutaneous Fat Thickness ◽  
Fat Thickness

ABSTRACT: The objective of this research was to examine the effect of subcutaneous fat thickness (SFT) on carcass characteristics and meat quality in 24-month-old British and crossbred British steers finished in feedlot systems. It was assessed using meta-analysis performed on data that was extracted from 46 published studies and comprising a total of 2,695 experimental units. We found that SFT was influenced by and increased linearly with hot carcass weights (HCWs) and cold carcass weights (CCWs) and their yields; moreover, the bone fraction decreased whereas the muscle and fat fractions increased with higher levels of SFT. No significant differences were detected in meat quality variables. Thus, SFT appeared to have a direct influence on HCW, CCW, and the weight and yield of bone, muscle, and fat of castrated steers. A uniform fat thickness level of 6.0 mm SFT was determined to be the standard of quality of carcasses and meat products for consumers.

Unravelling the complex interactions between genetics, animal age and nutrition as they impact on tissue deposition, muscle characteristics and quality of Australian sheep meat

2007 ◽  
Vol 47 (10) ◽  
pp. 1229 ◽  
Author(s):  
R. D. Warner ◽  
D. W. Pethick ◽  
P. L. Greenwood ◽  
E. N. Ponnampalam ◽  
R. G. Banks ◽  
...  
Keyword(s):  
Meat Quality ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Carcass Composition ◽  
Early Weaning ◽  
Fat Percentage ◽  
Complex Interactions ◽  
Sheep Meat ◽  
Australian Sheep

The combined effects of age and genetics and Poll Dorset sire and growth path were studied in two separate experiments (n = 595 and 627, respectively). In the first experiment, containing genotype crosses typically used in Australia (Merino, Poll Dorset, Border Leicester) and sires selected for growth or muscling, sheep were slaughtered at 4, 8, 14 and 22 months. The second experiment used Poll Dorset sires selected for high muscling, fat or growth with progeny having two levels of nutrition postweaning. Border Leicesters expressed higher levels of carcass fat percentage and intramuscular fat and produced the heaviest carcass. Merinos had the lowest subcutaneous fat depth and highest carcass lean percentage when compared at the same age. The progeny of Poll Dorset sires selected for high muscling (PDm) expressed a shift toward glycolytic fibres relative to those from Merino sires, and PDm sires produced progeny with reduced spine and limb length and higher carcass muscle : mineral ratios, suggesting skeletal stunting. Genotype meat quality differences were minimal except that PDm sire topsides were tougher and Merinos produced higher pH meat. With age (4–22 months), lambs became heavier and fatter, fibres shifted towards oxidative and away from glycolytic, muscle myoglobin increased, the meat became darker and redder and tenderness declined. Early weaning had no effect on the time to reach slaughter weight, provided nutrition was not restricted. The sire genetics influence on the carcass composition far outweighed the effect of nutrition postweaning. Lambs on a restricted diet tended to have less acceptable meat quality but this was not evident in lambs from sires selected for high fatness. Sensory tenderness was improved and intramuscular fat was higher in lamb progeny from sires selected for high fatness.

scholarly journals Meat quality of cattle subjected to period of aging process: a cross-heifer study

2021 ◽  
Vol 42 (3) ◽  
pp. 1175-1188
Author(s):  
Lucy Mery Antonia Surita ◽  
Marina de Nadai Bonin Gomes ◽  
Brayan Dias Dauria ◽  
Rodrigo da Costa Gomes ◽  
Marilia Williane Filgueira Pereira ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Subcutaneous Fat ◽  
Fat Distribution ◽  
Ether Extract ◽  
Marbling Score ◽  
Subcutaneous Fat Thickness ◽  
Fat Thickness ◽  
Effects Of Aging

The aim of this study was to evaluate the effects of aging on meat quality of crossbred heifers. Qualitative and quantitative evaluations of carcasses and meat of 148 crossbred heifers with an average age of 13 months and 407.5 ± 29.22 kg body weight at slaughter were performed. After cooling for 24 h, the carcasses were evaluated for hot carcass weight, pH, conformation, physiological maturity, finishing, fat distribution, and length. Characteristics, such as pH, color, marbling, exudation, as well as cooking losses, percentage of ether extract, and shear force were evaluated in meat at time zero and after seven days of aging. The carcasses displayed satisfactory results for parameters such as pH at 24 h of cooling (pH24), finishing, distribution of fat, and subcutaneous fat thickness (5.58, 3.27, 2.40, and 6.62 mm, respectively). The meat had a low marbling score (5.08) and percentage of ether extract (1.71), indicating that the meat was relatively lean. Exudation and cooking losses showed similar results at zero and seven days of aging. The meat subjected to seven days of aging showed higher lightness and hue (40.98 and 0.77, respectively) and tenderness of 5.25 kg. These results indicated that aging affected meat color and shear force parameters; the meat of cross-heifers was softer but less red after maturation.

scholarly journals Effects of different forms of soybean lipids on enteric methane emission, performance and meat quality of feedlot Nellore

2018 ◽  
Vol 156 (3) ◽  
pp. 427-436 ◽  
Author(s):  
R. A. Silva ◽  
G. Fiorentini ◽  
J. D. Messana ◽  
J. F. Lage ◽  
P. S. Castagnino ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Meat Quality ◽  
Methane Emission ◽  
Average Daily Gain ◽  
Subcutaneous Fat ◽  
Enteric Methane ◽  
Subcutaneous Fat Thickness ◽  
Dietary Treatments ◽  
Supplemental Fat

AbstractThe aim of the current study was to evaluate the effect of different forms of soybean lipids on enteric methane emission, intake, performance, digestibility and meat quality of 40 young Nellore bulls (initial body weight (BW) 444 ± 10.2 kg and 24 ± 2.1 months). The dietary treatments were as follows: NF = no dietary additional fat (46.0 g ether extract (EE)/kg diet), SO = soybean oil (62.0 g EE/kg diet), SB = soy beans (without any processing; 62.0 g EE/kg diet) and RPF = rumen-protected fat based on soybean oil (62.0 g EE/kg diet). The intake of dry matter (DM), organic matter (OM), crude protein (CP) and neutral detergent fibre (NDF) was greater in the SO diet than those fed with NF. The SO diet decreased digestibility of NDF when compared with the NF and RPF diets. The diets did not affect digestibility of DM, OM, CP or emission of enteric methane. Animals fed with SO had greater average daily gain and feed efficiency in relation to the other diets tested. The SO diet increased hot and cold carcass weights and subcutaneous fat thickness of carcasses when compared with the NF diet. The proportions of saturated and unsaturated, mono and polyunsaturated, and n-3 and n-6 fatty acids were not affected significantly by treatments. The SO diets were demonstrated to be more beneficial for animal performance compared with diets without supplemental fat.

scholarly journals Pre-Slaughter Handling Implications on Rabbit Carcass and Meat Quality – A Review

2019 ◽  
Vol 19 (4) ◽  
pp. 875-885
Author(s):  
Joanna Składanowska-Baryza ◽  
Marek Stanisz
Keyword(s):  
Animal Welfare ◽  
Meat Quality ◽  
Stocking Density ◽  
Meat Production ◽  
Long Distance ◽  
Animal Products ◽  
Production Chain ◽  
Long Distance Transport ◽  
Rabbit Meat

AbstractProcedures that result in poor welfare of animals are unacceptable to many people. Consumers have become demanding about the quality of meat, but are also concerned about animal welfare during the production, transport, and slaughter stages. There is a well-known, clear relationship between animal welfare and the quality of animal products. Improper handling of farmed animals contributes to low meat quality. This rule refers to all animals raised for meat, including rabbits. Fasting, loading for transport, long distance transport in difficult environmental conditions, improper stocking density, lying down during transport, lairage, and stunning methods may negatively affect the quality of rabbit meat. A general conclusion from reviewed scientific articles is that many pre-slaughter factors influence the physiological and productive measurements of rabbits, through the effect on their welfare. Because of the complexity of the rabbit meat production chain, the possibility of excluding all the defined stressors is limited.

scholarly journals The Genetic Influence on Sheep Meat Quality, Growth and Body Weight: A Review

2020 ◽  
Author(s):  
Rodica Stefania Pelmus ◽  
Horia Grosu ◽  
Mircea Cãtãlin Rotar ◽  
Mihail Alexandru Gras ◽  
Cristina Lazãr ◽  
...  
Keyword(s):  
Meat Quality ◽  
Molecular Genetic ◽  
Meat Production ◽  
Quality Traits ◽  
Production Traits ◽  
Genetic Method ◽  
Meat Quality Traits ◽  
Sheep Meat ◽  
Production Improvement

Background: Presently, the demand for sheep meat is directed mainly towards high quality products. Meat production improvement and meat quality are very important in sheep industry. The aim of this paper is focusing to review the papers to studies regarding the influence of genes to production and quality of meat. Methods: Single nucleotide polymorphism microarrays are a molecular genetic method in searching the markers associated with meat production and meat quality traits in animal breeding. Conclusions: Previous study had shown that genes like myostatin, leptin, calpastatin had influenced the meat production and meat quality traits. The meat production traits and meat quality traits have a moderate heritability and can be included in meat sheep breeding objectives.

Fatty acid profile, carcass traits and meat quality of Nellore steers following supplementation with various lipid sources

2017 ◽  
Vol 57 (6) ◽  
pp. 1170 ◽  
Author(s):  
Isabela P. C. Carvalho ◽  
Giovani Fiorentini ◽  
Josiane F. Lage ◽  
Juliana D. Messana ◽  
Roberta. C. Canesin ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Dietary Supplements ◽  
Meat Quality ◽  
Linseed Oil ◽  
Statistical Significance ◽  
Average Daily Gain ◽  
Carcass Traits ◽  
Subcutaneous Fat ◽  
Practical Significance

The aim of the present study was to evaluate the fatty acid composition of meat and subcutaneous fat, carcass traits and meat quality of Nellore steers fed diets supplemented with various lipid sources. Forty-five young bulls, with average bodyweight of 441 ± 30 kg, were allotted into 10 paddocks, with five treatments, each consisting of two paddocks. The bulls were randomly assigned into one of the following five treatments, which consisted of four lipid sources: palm oil (PO), linseed oil, rumen protected fat (soybean-based oil), whole soybean, and a control (without additional fat). Trial duration was 120 days, which included 30 days of adaptation. Supplements were offered daily at 10 g/kg bodyweight per day. Dietary supplements for providing additional fat were formulated to consist of 10% ether extract. Lipid sources did not significantly affect the average daily gain (P = 0.797) or dressing percentage (P = 0.663). Supplementation with PO increased the concentrations of lauric acid (P = 0.036) and myristic acid (P < 0.001) in the muscle and subcutaneous fat. Animals supplemented with linseed oil had significantly higher concentrations of conjugated linolenic acid in the meat (P = 0.036) and fat (P = 0.049) than did control animals. In the present study, the use of various lipid sources in dietary supplements of grazing cattle during finishing period did not affect carcass traits or physical attributes of beef. This absence of statistical significance may be related to the minimum number of repeat paddocks (2) per treatment. Thus, differences that can have a practical significance were not evidenced by statistical analysis. The inclusion of PO and protected fatty acids derived from soybean oil (rumen-protected fat) is not recommended as a method to improve the lipid profile of meat and subcutaneous fat of Nellore cattle.

Identifying QTL for meat quality and carcass composition traits in Blackface sheep

2005 ◽  
Vol 2005 ◽  
pp. 45-45
Author(s):  
E. Karamichou ◽  
G.R. Nute ◽  
R.I. Richardson ◽  
K. McLean ◽  
S.C. Bishop
Keyword(s):  
Meat Quality ◽  
Quantitative Traits ◽  
Carcass Composition ◽  
Farm Animals ◽  
Meat Production ◽  
Livestock Species ◽  
Sheep Meat ◽  
Qtl Identification ◽  
Genomic Regions ◽  
Qtl Effects

The development of genetic markers and their application to farm animals has progressed rapidly, opening new prospects for identifying chromosomal regions that control quantitative traits (quantitative trait loci or QTL). However, there is less activity in QTL identification in sheep than in other livestock species. Surprisingly few QTL have been published for traits of direct relevance to sheep meat production, apart from studies of individual major genes such as the callipyge locus (Freking et al, 2002). This suggests there may be more QTL effects still to be found in sheep. Hence, this study aims to identify QTL for carcass composition and meat quality traits. This will provide a basis for targeting genomic regions to verify QTL in independent sheep populations.

Camel Meat Production, Structure, and Quality

2020 ◽  
pp. 263-284
Author(s):  
Isam Tawfik Kadim ◽  
Msafiri Mbaga ◽  
Ghada Ahmed Ibrahim ◽  
Ikhlas Ahmed Nour
Keyword(s):  
Subcutaneous Fat ◽  
Meat Products ◽  
Quality Characteristics ◽  
Meat Production ◽  
Post Mortem ◽  
Semiarid Environment ◽  
Camel Meat ◽  
Meat Market ◽  
Arid And Semiarid

This chapter aimed to discuss population, meat production, and quality characteristics of camels. Camels are considered environmentally friendly and well adapted to the desert's harsh arid and semiarid environment due to their high movability, adequate fodder demand, and water regulation. Camels are most populous in the East Africa and Middle East. Although approximately 250,000 camels are annually slaughtered in many countries and camels as a producer of meat is becoming much more significant, camel meat market has not yet developed. In 2019, the global camel meat production in Africa was leading with 419,933 tonnes production, followed by Asia (210,000 tonnes) and Europe (179 Tonnes). An important feature that characterizes camelid meat products is the low level of intramuscular and subcutaneous fat compared to red meat sources. Pre- and post-mortem factors should be carefully considered to improve camel meat quality characteristics. According to the health aspects and quality of camel meat, it can be successfully marketed alongside cattle, dear, sheep, and goat.

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