Influence of ewe feeding systems on meat quality of suckling lambs

The paper gives review on more recent research into the influence of nutrition on production results in fattening lambs. The results regarding the influence of feeding systems and diet composition on body weight gain feed conversion and meat quality in fattening lambs are given. Obtained results show that with suitable feeding system the body weight gain and feed conversion can be increased by 19-21% and 10-17% respectively. Besides, in this way the quality of lamb meat can be improved as well. The research showed that in hilly-mountainous region of Serbia, with 90 day old lambs on proper nutrition system the lambs of body mass of 23,0-25,0 kg with excellent meat quality can be produced.

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Effect of different feeding systems on the fattening performance, slaughter-carcass characteristics and meat quality in lambs

Indian Journal of Animal Research ◽

10.18805/ijar.9377 ◽

2016 ◽

Cited By ~ 1

Author(s):

Serhat Karaca ◽

Ayhan Yilmaz ◽

Askin Kor ◽

Mehmet Bingöl ◽

Siddik Keskin

Keyword(s):

Meat Quality ◽

Carcass Characteristics ◽

Quality Traits ◽

Feed Conversion ◽

Fattening Performance ◽

Meat Quality Traits ◽

Dressing Percentage ◽

Water Holding ◽

Feeding Systems

The aim of the study was to find out the effect of different feeding systems on the fattening performance, slaughter and carcass characteristics, and meat quality of Norduz male lambs. Lambs were randomly divided into 3 groups of 15 each, as follows: 2M (2 meals/day), 4M (4 meals/day) and SF (self-feeder). Then, lambs were fed according to these regimes for 70 days to determine the feed conversion ratio, dressing percentage, carcass fatness and meat quality traits such as pH, color and water holding capacity. Although live weights and daily weight gains were found to be similar among the groups, significant differences were found in the daily feed intake (2M: 1.53 kg; 4M: 1.70 kg; SF: 1.89 kg) among groups (p<0.05). No significant differences were observed in slaughter and carcass characteristics except dressing percentage (2M: 49.69%; 4M: 50.59%; SF: 48.46%). Meat quality traits were also similar among groups, except for pH24h (2M: 5.77; 4M: 5.95; SF: 6.10) (p<0.01).

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Carcass physical composition and meat quality of holstein calves, terminated in different finishing systems and slaughter weights

Ciência e Agrotecnologia ◽

10.1590/s1413-70542013000500008 ◽

2013 ◽

Vol 37 (5) ◽

pp. 443-450 ◽

Cited By ~ 3

Author(s):

Priscila Vincenzi dos Santos ◽

Wagner Paris ◽

Luís Fernando Glasenapp de Menezes ◽

Douglas Vonz ◽

Magali Floriano da Silveira ◽

...

Keyword(s):

Body Weight ◽

Meat Quality ◽

Linear Increase ◽

Carcass Composition ◽

Dairy Calves ◽

Fat Percentage ◽

Slaughter Weight ◽

Holstein Calves ◽

Feeding Systems

The Brazil sacrifices many dairy calves at birth, which can become a very serious problem merchandising. The objective of this experiment was to evaluate the physical carcass composition and meat quality characteristics of Holstein calves in feedlot or pasture with supplementation, slaughtered at 140, 180, 220 or 260 kg body weight. In the early termination calves had on average 57 kg and 58 days of age. The confined animals were fed forage (corn) and concentrated, in the ratio of 40:60 and concentrated pasture supplemented with 1% body weight. The experimental design was completely randomized in a factorial 2 x 4 (two feeding systems x four slaughter weights). It was observed a significant interaction between slaughter weight and finishing system only for the texture of the meat. The finished animals on pasture showed improved texture with increased weight, whereas the confined animals did not affect the weight. Animals finished on pasture had higher muscle percentage (69.48% vs 66.57%), and lower fat percentage (9.58% and 9.75 kg vs 13.20% and 13.08 kg) compared to confined animals. There was a linear increase in the total amount of muscle, bone and fat, muscle / bone ratio, compared edible portion / bone, palatability and juiciness when increased slaughter weight. The percentage of bone and meat coloring decreased linearly with the increase of slaughter weight. The proportion of muscle and fat, showed quadratic behavior. The animals of dairy breeds are excellent producers of lean meat, with good smoothness, flavor and juiciness.

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Characterization of the Flavor Precursors and Flavor Fingerprints in Grazing Lambs by Foodomics

Foods ◽

10.3390/foods11020191 ◽

2022 ◽

Vol 11 (2) ◽

pp. 191

Author(s):

Yuanyuan Yang ◽

Jing Li ◽

Xueting Jia ◽

Qingyu Zhao ◽

Qing Ma ◽

...

Keyword(s):

Volatile Compounds ◽

Meat Quality ◽

Nutritional Value ◽

Consumer Preference ◽

Feeding System ◽

Flavor Precursors ◽

Tan Sheep ◽

Feeding Systems

Tan sheep are greatly preferred by consumers in China because of their nutritional value and unique flavor. However, the meat quality of Tan sheep has decreased due to the change in feeding systems from grazing to indoor. Studies investigating the mechanisms for the decrease in meat quality are limited. A total of 28 Tan sheep were randomly allocated to two treatments, receiving a concentrated diet, or pasture. Flavor precursors and volatile compounds were analyzed with foodomics. E-nose and E-tongue analyses suggested that the aroma and taste profiles differed between the feeding systems. The grazing lambs had higher levels of linoleic acid and n-3 polyunsaturated fatty acids (p < 0.01). Metabolomics indicated that 25 hydrophilic metabolites active in glycolipid and amino acid metabolisms were changed by the feeding system. Among the 57 volatile compounds identified, methional, γ-butyrolactone, benzaldehyde, and ethyl acetate were at concentrations significantly higher in the grazing lambs than the indoor-fed lambs (p < 0.01). These results reveal key changes in flavor precursors and flavor profiles affected by the feeding system, which may provide an initial view of the reason for consumer preference for the grazing Tan sheep.

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Effect of pasture and intensive feeding systems on the carcass and meat quality of buffalo

Animal Bioscience ◽

10.5713/ab.21.0141 ◽

2021 ◽

Author(s):

Michela Contò ◽

Giulia Francesca Cifuni ◽

Miriam Iacurto ◽

Sebastiana Failla

Keyword(s):

Meat Quality ◽

Feeding Systems

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194 Carcass and Meat Quality of Pasture-raised Lamb and Goat

Journal of Animal Science ◽

10.1093/jas/skz397.155 ◽

2020 ◽

Vol 98 (Supplement_2) ◽

pp. 67-67

Author(s):

Jung Lee

Keyword(s):

Meat Quality ◽

Energy Levels ◽

Small Ruminants ◽

Live Weight ◽

High Energy ◽

Carcass Composition ◽

Meat Production ◽

Sheep And Goats ◽

Feeding Systems

Abstract Various trials have been proceeded to develop forage feeding systems that meet nutritional requirements for meat producing sheep and goats under the SCC-81 project: Sustainable Small Ruminant Production in the Southeastern United States. Small ruminants are fed most of their required nutrients from forages to increase the profit to the livestock producers. However, pasture-based production systems have a limitation because of seasonal variation of nutrient contents in pastures. This often means pasture alone does not always provide adequate nutrition for fast growing animals. Furthermore, different forms and energy levels of diets influence carcass composition and meat properties in food animals. Meat animal carcasses vary in composition through genetic, nutritional, and environmental factors. In general, dressing percentages of sheep and goats ranged from around 40% to 60%, and their shoulder and leg cuts represent more than half of their entire carcass weight. Pasture-based systems of meat production have sustained low live weight gains relative to those achieved with intensive grain-based systems. Subsequently, sheep and goats finished at pasture have produced lighter carcasses with a low fat content, which is rich in beneficial fatty acids such as alpha-linolenic and conjugated linoleic acids. Meat-producing sheep and goats with high-energy intake generally increased the juiciness, tenderness, and texture of their meat, but the consumer acceptability was lower because of higher content of fat in their meat than those from sheep and goats finished on forage diets. A brief overview of the recent works in the SCC-81 project will be presented in order to illustrate the impacts of newly developed forage feeding systems on carcass characteristics and meat quality of sheep and goats.

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Influence of granulated potassium carbonate on productivity and meat quality of pigs

Agrarian science ◽

10.32634/0869-8155-2019-329-6-13-16 ◽

2019 ◽

Vol 329 (6) ◽

pp. 13-16

Author(s):

A.N. Betin ◽

◽

A.I. Frolov ◽

Keyword(s):

Meat Quality ◽

Potassium Carbonate

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