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Nenadovic, Katarina, Nikola Cobanovic, Marijana Vucinic, Dejan Bugarski, Tomislav Mikus, Eva Voslarova, Manja Zupan-Semrov, Miroslav Kjosevski, and Nedjeljko Karabasil. "Welfare and meat quality of lambs." Veterinarski glasnik, no. 00 (2021): 6. http://dx.doi.org/10.2298/vetgl210126006n.
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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.
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Yusuf, Hassan Ali, Halidai Rehemujiang, Tao Ma, Minyu Piao, Ruiying Huo, and Yan Tu. "Fermented Total Mixed Ration with Cottonseed Meal or Rapeseed Meal Improved Growth Performance and Meat Quality of Hu Lamb Compared to Total Mixed Ration with Soybean Meal." Fermentation 8, no. 11 (October 24, 2022): 576. http://dx.doi.org/10.3390/fermentation8110576.
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Protein sources in livestock feed include cottonseed meals (CSM) or rapeseed meals (RSM). However, their use in feed diets is restricted due to anti-nutritional elements such as free gossypol or glucosinolate. The main objective of this study was to determine the effect of microbial fermentation of total mixed ration (TMR) with CSM/RSM on the growth performance and meat quality of Hu lamb. Fifty-one male Hu lambs (4 months old) with a 22.51 kg body weight were randomly assigned to three treatments and fed unfermented TMR with soybean meal (control group), FTMR (fermented total mixed ration) with CSM or RSM, respectively. The experiment lasted 97 days. Growth performance, rumen fermentation, and meat quality were measured. Overall dry matter intake (DMI), average daily gain (ADG), and final body weight (FBW) were similar among treatments (p > 0.05). There were no significant differences in the lightness (L*), redness (a*), and yellowness (b*) of longissimus thoracis (LT) muscle meat. There were no significant differences between the FTMR-CSM/RSM and control groups in drip loss, cooking loss, cooking percentage rate, or shear force of LT muscle meat. Lambs fed FTMR-CSM had significantly higher rumen fluid total volatile fatty acid values than those in control or FTMR-RSM groups (p < 0.05). Meat from lambs fed FTMR-RSM had a higher level of saturated fatty acids than lambs fed the control diet. The LT muscle meat of lamb fed FTMR-CSM had more unsaturated fatty acids than the control group (p < 0.001). In conclusion, FTMR with cottonseed or rapeseed meal can be fed without causing any adverse effects on Hu lamb.
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Costa, Geisa, Renata Ernlund Freitas de Macedo, Fernando Hentz, Odilei Rogerio Prado, Claudio José Araujo da Silva, Cesar Augusto Taconeli, and Alda Lúcia Gomes Monteiro. "Feeding Systems and the Physicochemical and Sensory Quality of Lamb Meat: Can Feeding Systems Affect Lamb Meat Quality?" Journal of Agricultural Studies 7, no. 2 (September 22, 2019): 176. http://dx.doi.org/10.5296/jas.v7i4.15500.
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This study aims to evaluate the physicochemical characteristics, fat composition, and sensory attributes of lamb meat produced in two feeding systems: (1) Unweaned and unsupplemented lambs in the pasture and (2) early weaned lambs in the pasture with concentrate supplementation post-weaning. The experiment was performed in the winter–spring pastures in the subtropical region of Brazil. The experimental design was completely randomized with two treatments (feeding systems), four paddocks per treatment and twenty lambs (experimental units) per paddock. Carcass weight, dressing percentage, pH, rib eye area, subcutaneous fat thickness, and visual fatness were determined. Loin samples were used for instrumental color, thawing and cooking loss, shear force, water holding capacity, fat and sensory analyses. Carcass pH did not differ between the systems (p > 0.05). Supplemented weaned lambs showed a higher body condition score, carcass weight, dressing percentage and fatness (p < 0.001). They also showed higher (p < 0.05) total fat and long chain fatty acid (FA) content than unweaned lambs. Lamb meat from both systems showed similar and high sensory acceptance. Early weaning and supplementation proved to be a better choice for producing lambs in the winter–spring pasture, under subtropical conditions, because it promoted better carcass and meat traits and good sensory attributes, which could improve payment to the farmers.
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Wang, Bo, Zhenzhen Wang, Yong Chen, Xueliang Liu, Kun Liu, Yingjun Zhang, and Hailing Luo. "Carcass Traits, Meat Quality, and Volatile Compounds of Lamb Meat from Different Restricted Grazing Time and Indoor Supplementary Feeding Systems." Foods 10, no. 11 (November 16, 2021): 2822. http://dx.doi.org/10.3390/foods10112822.
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This study was conducted to investigate the carcass traits, meat quality, and volatile compounds of growing lambs under different restricted grazing time and indoor supplementary feeding systems. Fifty 3-month-old male Tan lambs (with similar body weight) were divided into five groups randomly according to grazing time 12 h/d (G12), 8 h/d(G8), 4 h/d(G4), 2 h/d (G2), and 0 h (G0, indoor supplementary feeding). Animals were slaughtered at the end of the experiment, and the longissimus thoracis (LT) samples were collected for further analysis. The results indicated that indoor supplementary feeding improved the percentages of carcass fat and non-carcass fat of pre-slaughter weight (PSW) and decreased the cooking loss of lamb meat. Grazing for 8 h/d or 2 h/d enhanced PSW, carcass, and meat percentages of PSW. Lambs grazing for 2 h/d with supplement and indoor supplementary feeding lambs had a higher level of intramuscular fat and lightness (L*) value and lower cooking loss in the LT muscle, but higher yellowness (b*) and fat content were found in indoor supplementary feeding lambs. More categories of volatile compounds were identified in meat from grazing lambs than from indoor supplementary feeding lambs, but lower content of aldehydes and total volatile flavor compounds was detected in grazing lambs. Overall, the results demonstrated that the feeding system is a main factor that affects lamb meat quality, and proper grazing time can improve the quantity and quality of lamb meat and provide meat with different flavors to the consumers.
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Ivanovic, S., S. Savic, M. Baltic, V. Teodorovic, and M. Zujovic. "Dependence of lamb sensory properties on meat ripening level." Biotehnologija u stocarstvu 24, no. 3-4 (2008): 93–100. http://dx.doi.org/10.2298/bah0804093i.
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Sheep and lamb meat are in the first place by value, as sheep raising products. Sensory properties are important factor that influence on the meat safety. The aim of these investigations was to determine the influence of ripening level on odour, tenderness, softness, taste, flavor and overall acceptability of meat. As material in this experiment meat of lambs of 'Svrljig- Pirot Pramenka' hybrids were used. Lambs were 5 months old at slaughtering. Meat was roasted in oven at temperature of 170?C for 60 minutes. As method the quantitative-descriptive analysis is used. Our results showed that meat ripening level influence on the acceptability of lamb meat and on expressiveness of some attributes that closer define sensory properties of meat (intensity, odour, tenderness, softness, taste and flavour).
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Sheridan, R., L. C. Hoffman, and A. V. Ferreira. "Meat quality of Boer goat kids and Mutton Merino lambs 2. Sensory meat evaluation." Animal Science 76, no. 1 (February 2003): 73–79. http://dx.doi.org/10.1017/s1357729800053339.
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AbstractThe meat palatability, water-holding capacity, colour and shear force values of 32 Boer goat (BG) kids and 32 South African Mutton Merino (MM) lambs were investigated. Two pelleted diets (offered to 16 animals per species) with either a low (LE, 9·9 MJ/kg dry matter (DM)) or a high (HE, 12·1 MJ/kg DM) metabolizable energy level were given to the animals for either 28 or 56 days. Thereafter the animals were slaughtered, the meat cooked and presented to a trained sensory panel. Organoleptically, a difference between goat and lamb was noted. Each one had a specific species flavour, which was not influenced by energy level of the diet. BG meat was perceived to be stringier than that of the MM, but there was no significant difference in Warner-Bratzler shear force values. Tenderness declined with age in both species and there was also a tendency for goat meat to be less juicy than lamb. Chevon had a more pronounced after-taste than lamb. No objective difference could be distinguished between the colour of the cooked goat and lamb, but there was a tendency for fresh lamb to have a higher a*-value (redness) than goat. Although diet did not influence drip loss, drip loss increased with an increase in slaughter age. Only after 56 days did the m. semimembranosus of MM have a significantly higher drip loss than that of BG (LE: 4·84 v. 3·43%; HE: 4·72 v. 3·23%). In the m. semimembranosus of both species cooking loss increased with an increase in slaughter age. It can be concluded that goat meat compares favourably with lamb in terms of water-holding capacity, colour and shear force values. If goats are finished in the feedlot, it can be done on a LE diet, since diet does not influences any of the mentioned characteristics. This may render a direct economic advantage for BG feedlot finishing.
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Avilés-Ramírez, Carmen, Montserrat Vioque Amor, Oliva Polvillo Polo, Alberto Horcada, Pilar Gómez-Cortés, Miguel Ángel de la Fuente, Nieves Núñez-Sánchez, and Andrés Luis Martínez Marín. "Influence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflex." Foods 11, no. 15 (July 23, 2022): 2193. http://dx.doi.org/10.3390/foods11152193.
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Dietary lipid sources influence intramuscular fatty acid composition, which in turn may affect the volatile profile of meat. The aim of this work was to investigate the effects of marine algae supplementation (Aurantiochytrium limacinum) on volatile compounds of cooked lamb meat. Forty-eight lambs with 42 days of age were divided into three groups: lambs fed a conventional diet without algae meal supplementation (NOALG), lambs with competent reticular groove reflex (RGR) fed the same diet supplemented with 2.5% marine algae meal mixed in the concentrate (ALGCON), and lambs with competent RGR, receiving the same diet and fed with 2.5% marine algae meal in a milk replacer to bypass the rumen (ALGMILK). Lipid and protein oxidation in raw meat was assessed and volatile compounds in grilled meat were determined. The highest and lowest lipid oxidations were observed in the ALGMILK and NOALG groups, respectively. Protein oxidation was unaffected. Out of 56 identified compounds, 12 volatiles significantly increased in both algae groups and 6 of them exclusively in the ALGCON treatment. Algae meal supplementation and its form of administration, either protected or not from rumen degradation, are important factors to consider in lipid oxidation and the aromatic profile of lamb meat.
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Belhaj, Kamal, Farid Mansouri, Marianne Sindic, Yassine Taaifi, Mohamed Boukharta, Hana Serghini-Caid, and Ahmed Elamrani. "Effect of the concentrate-based finishing on the proximate composition, organoleptic quality and fatty acids profile of the Beni-Guil sheep meat." E3S Web of Conferences 183 (2020): 04001. http://dx.doi.org/10.1051/e3sconf/202018304001.
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The aim of this study is to compare two sheep farming practices (lamb farming with or without finishing period on concentrate), on carcass characteristics, fatty acid profile and organoleptic quality of the meat. The study was performed on 24 Beni-Guil lambs. Finished animals (F) had access to creep feeding until weaning and were fed a mixed ration of barley and alfalfa hay during a finishing period of 45 days; however, nonfinished animals (NF) remained on the pasture. This comparison was carried out by analyzing the carcass characteristics, proximate composition and fatty acids profile of the meat. Ultimate pH and meat lightness were lower for F-lambs than NF-lambs who didn’t go through the finishing period. The concentrate-based finished practice produced carcasses with better fatness state and conformation. The intramuscular fat content is more important in finished-lambs’ meats (3.81 vs 1.82) which show more juiciness and a high meat’s color lightness. However, meats of NF-lambs presented a high proportion of polyunsaturated fatty acids (PUFA: 20.70 vs 16.82), particularly the PUFA n-3 (3.97 vs 1.17) and consequently a low n-6/n-3 ratio (3.92 vs 12.72). Finally, we recommend, finished lamb meats for the large-scale market and meat of pasture-raised lamb for the niche market.
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Picardi, L. A. "MAGRARIO: A NEW GENOTYPE TO PRODUCE QUALITY SHEEP MEAT." Journal of Basic and Applied Genetics 32, Issue 2 (December 2021): 40–47. http://dx.doi.org/10.35407/bag.2021.32.02.05.
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Generally there is poor tradition to produce and to commercialize heavy lean lamb carcasses. To achieve a better product for the ovine meat market Ideal (Polwarth) breed ewes were backcrossed to Texel breed rams (breed recognized to reduce carcass fat). Ideal breed (I) is one of the most ordinary breeds in Argentina. However, when their lambs are reared in feed-lot conditions, a high fat content is found in their lamb carcasses. After three generations of backcrosses followed by a breeding program for increase male lamb weaning weight and female fertility a new genotype was obtained for the local ovine meat production systems. This new genotype registered as Magrario (M) was obtained at Villarino Field Station of UNR (Zavalla, Santa Fe, 33º S, 61º W). It was verify that M produced more lean meat than I breed under feet lot conditions. M rams were introduced in flocks of Hampshire Down (HD) breed to evaluate lamb crosses with lean meat. Genotype M was compared under feed lot conditions with HD lambs during two months in the post weaning. Also crosses (MxHD), (MxI) and (IxHD) were evaluated in the same conditions. At the end of the experiment ultrasonic methods were used to evaluate fat depot on Longissimus dorsi. The (MxHD) showed a reduction of 20% respecting to HD. These results suggested that M genotype could be a useful paternal genotype to reduce fat depots when the aim is to produce lamb crosses under feed lot conditions in a short period of time. Key words: ovine, lean meat, feed lot, crossing.
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Ünlü, H. B., H. H. İpçak, and Ç. Kandemir. "Effects of oregano essential oil and capsicum extract supplementation on slaughter characteristics, meat quality, and fatty acid composition of lambs." South African Journal of Animal Science 52, no. 6 (April 17, 2023): 780–91. http://dx.doi.org/10.4314/sajas.v52i6.04.
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The aim of this study was to evaluate the effect of oregano essential oil (OEO) and capsicum oleoresin extract (CAO) supplementation on lamb slaughter characteristics, meat quality, and fatty acid composition. In the study, 18 male and 18 female lambs were divided into three equal groups for a 56- day feeding period. The first group was fed the control diet, while the other groups were fed a control diet containing either 300 mg OEO/kg or 300 mg CAO/kg of diet. Feeding OEO or CAO had no effect on the slaughter and carcass quality of the fattening lambs. However, when compared to the female lambs, the male lambs were found to have higher slaughter weights, hot and cold carcass weights, and dressing percentage, while having lower back fat thickness. In addition, OEO substantially increased the intramuscular fat. Dry matter, protein, pH24, meat colour (L*, a*, and b*), drip loss, and cooking loss were not affected by dietary treatment or sex. The addition of OEO or CAO to the diets did not change the meat lipid oxidation or sensory quality characteristics at different storage times. However, meat from the female lambs was found to have thiobarbituric acid reactive substances (TBARS) values lower than that of the meat from the male lambs after 2 d and 4 d of storage. However, the female lamb meat was more preferred in terms of flavour and general acceptance. The ΣMUFA, ΣPUFA, ΣUFA, Σn-6, Σn-3, and Σn-6/Σn-3 contents of the lamb meat were not affected by the dietary treatment. As a result, the inclusion of 300 mg of oregano essential oil/kg of DM in lamb diets is considered appropriate because of its significant contributions to the fat composition of lamb meat.
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Stapay, P. V., О. S. Tiutiunnyk, N. P. Stakhiv, and N. I. Pakholkiv. "Biological features of meat productivity formation in sheep." Animal Biology 25, no. 1 (March 2023): 46–53. http://dx.doi.org/10.15407/animbiol25.01.046.
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The data from literature and our own research on the chemical and biochemical composition of muscle tissue, its biological functions and nutritional value are summarized in the article. The data on the chemical composition and nutritional value of meat of different animal species, including beef, veal, pork and lamb are generalized. It is shown that sheep meat is characterized by nutritional, taste and dietary properties. In terms of biological value, it is not inferior to beef and pork, and even superior in other respects. For example, lamb contains the same amount of protein and amino acids as beef and pork, and it contains more fat than beef, which makes it higher in calories. Lamb is a good source of vitamins and minerals (Calcium, Phosphorus, and Іron), and its content of Copper and Zinc is significantly higher than that of other meats. On the global market, lamb is valued higher than other types of meat. Carcasses of young lambs weighing 13–16 kg are in particularly high demand. The dietary value of young lamb is due to its protein composition, high content of vitamins A and E and group B, lipids, in particular phospholipids. However, although sheep meat is characterized by high nutritional and biological properties, its disadvantage is a significant content of saturated fatty acids, which is associated with the processes of rumen biohydrogenation. Thus, the problem of increasing the proportion of polyunsaturated fatty acids in lamb is extremely important for human health. With this aim, various biologically active additives are widely used in animal feeding, which can directly or indirectly increase the content of polyunsaturated fatty acids in their products. In particular, antioxidants are widely used to prevent double bond peroxidation and there by increase the content of polyunsaturated fatty acids in products. Rearing and fattening lambs is biologically feasible and economically profitable until they reach a live weight of 40–50 kg, as during this period the growth of muscle tissue is the largest compared to fat deposition, and feed consumption is the lowest.
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Ivanovic, Snezana, Srdjan Savic, and Milan Baltic. "Influence of age on senzoric properties of lamb meat." Veterinarski glasnik 61, no. 1-2 (2007): 65–73. http://dx.doi.org/10.2298/vetgl0702065i.
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The meat of sheep, which also includes the category of lamb meat, is used by consumers all over the world of all cultures and religions, even though a considerable number of people do not accept this type of meat because of its characteristic smell and taste. One of the factors that influence the acceptability of meat and meat products are the sensoric properties (appearance, taste and smell which all together make up the aroma, tenderness and juiciness, the meat texture) The meat of lambs of mixed breed, combined Svrljig and Pirot Pramenka, was used as the material in this experiment. The lambs were aged one, three and five months at the time of slaughter. They were fed in a combined manner: with milk, on pastures, and with the addition of concentrated feeds to their diet ration. The meat was heat processed in an oven at a temperature of 170oC over a period of 60 minutes. Eight evaluators took part in the experiment. The quantitative descriptive analysis (ISO 6564/85) comprised structure scales of intensity with seven points, with the examination of smell intensity, tenderness, juiciness, intensity (fullness) of taste, acceptability of aroma, and total acceptability. Following thermic processing, the smell of the meat was the most intense in the meat of lambs aged five months. The most tender meat was that originating from lambs aged three months, and the juiciest meat was that of lambs aged five months. According to the evaluators, the tastiest meat was that originating from lambs aged three months. The specific aroma of lamb meat was most expressed in the meat of lambs aged three months. Total acceptability, as a very complex property dependent on a series of factors, nuanced by a large number of volatile compounds which individually have a very low threshold of detection, but are observed together and in combination with the other organoleptic characteristics, was most favorably assessed in the meat of lambs aged three months.
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Ivanovic, Snezana, Slobodan Lilic, Miroslav Zujovic, and Ivan Pavlovic. "Organoleptic properties of Lamb meat: Factor of quality." Veterinarski glasnik 58, no. 3-4 (2004): 351–58. http://dx.doi.org/10.2298/vetgl0404351i.
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Organoleptic propertyies of thermally processed lamb meat of mixed breed lambs of the mixed Svrljig strain and Domestic Pramenka, and Merinolandschaf sheep, and meat of the Wuerttemberg Merino lambs. Sensory methods of meat examination were used, with the participation of six trained evaluators. The results of the investigations in which numerical-descriptive scales were used are presented in tables. A salty, sour and bitter taste were expressed in a very small degree in both groups of samples. A sweet taste, although of low intensity, significantly differed among the examined groups. No differences were established regarding juiciness and tenderness, but statistically significant differences were established in aftertaste and overall acceptibility in favor of meat of the first group of lambs.
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Stanišić, Nikola, Dragana Ružić-Muslić, Nevena Maksimović, Bogdan Cekić, Violeta Caro Petrović, Ivan Ćosić, and Marina Lazarević. "Assessing the Impact of Sustainable Pasture Systems on Lamb Meat Quality." Processes 12, no. 7 (July 20, 2024): 1532. http://dx.doi.org/10.3390/pr12071532.
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The global demand for sustainable lamb production is increasing due to the need for high-quality meat with minimal environmental impact, making the choice of feeding systems crucial. This study investigates the effects of supplemented pasture feeding during the last 60 days of rearing on the meat fatty acid profile, pH value, colour characteristics, and mineral composition of lambs, highlighting the benefits of such feeding systems. Ninety lambs (MIS sheep breed) were divided into three distinct feeding regimes: Group I (alfalfa and concentrate feeding), Group II (white clover [Trifolium repens] pasture with concentrate supplementation), and Group III (birds’ foot trefoil [Lotus corniculatus] pasture with concentrate supplementation). The results have shown that supplemented pasture feeding improves the fatty acid profile by increasing n-3 content and desirable fatty acids, while reducing the n-6/n-3 ratio and atherogenic index (p < 0.05), particularly in lambs finished on an L. corniculatus diet. However, forage-supplemented feeding also reduces meat colour lightness and redness (p < 0.05). On the other hand, it enhances the meat’s mineral profile, with higher calcium, selenium, and iron levels, especially in lambs fed L. corniculatus. These findings underscore the benefits of moderate grazing with supplemental concentrates in optimising lamb meat quality. Importantly, they also highlight the potential of forage legumes like T. repens and L. corniculatus to significantly enhance the nutritional profile of lamb meat, offering a promising outlook for the future of sustainable lamb production. Additionally, this research provides valuable insights that could guide the development of future agricultural practices, dietary guidelines, and environmental policies to advance sustainable and nutritious food systems.
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Speijers, M. H. M., L. E. R. Dawson, A. F. Carson, D. J. Kilpatrick, and B. W. Moss. "The effect of genotype and diet on lamb meat quality from hill sheep systems." Proceedings of the British Society of Animal Science 2009 (April 2009): 47. http://dx.doi.org/10.1017/s1752756200028866.
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Crossbreeding can be used in the hill sector to improve the efficiency of production. Carsonet al. (2001) showed that ram breed substitution increased lamb output per ewe by 24% with concomitant improvements in carcass quality. However, information is required for a range of crossing sire breeds for the hill sector to enable the most effective crossbreeding programmes to be developed. Therefore, the primary aim of this study was to evaluate the effects of a range of lamb genotypes on lamb meat quality. Furthermore, a range of production systems (long-keep grass-based systems to short-keep concentrate-based systems) are used to finish hill lambs. Diet type (i.e. roughage-versus concentrate-based) can also affect lamb growth rates and carcass characteristics (Carsonet al., 2001). Consequently, a secondary aim of this study was to evaluate the effects of diet and its interaction with lamb genotype on lamb meat quality.
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TOGARI, Tetsuro, Takanori NISHIMURA, and Toshiro SAITO. "The Characteristics of Lamb Meat Produced from Growing Ram Lambs." Japanese Journal of Sheep Science 1996, no. 33 (1996): 43–50. http://dx.doi.org/10.11595/jpnjsheepsci1964.1996.43.
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Karki, Lila B., Uma Karki, and Srinivasa R. Mentreddy. "125 Possibility of Shifting Domestic Supply Curve for Lamb and Goat Meat: The Case of Market Price Information in the Southeast USA." Journal of Animal Science 98, Supplement_2 (November 1, 2020): 4. http://dx.doi.org/10.1093/jas/skz397.009.
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Abstract The United States imported $1.01 billion in lamb and goat meat in 2018, which was 5.94% higher than in 2017. However, local sheep and goat farmers are facing challenges for getting fair prices for their animals. The objective of this study was to evaluate the market price of lamb and goat meat in the Southeast United States. The surveys were introduced to 15 cities of Georgia, Alabama, Florida, Mississippi, and Tennessee. The price for lamb and goat meat was collected for three years (2017–2019). Of the 360 price observations (n = 360) collected from these cities, 290 were for lamb and 70 for goat meat. The price consisted of 27 and 12 different types of lamb and goat meat, respectively, from the selected retail and ethnic stores. Data were analyzed for descriptive statistics. The mean price for lamb ranged from $50.58/kg for rack lamb to $10.98/kg for stew bone. Similarly, the most expensive goat meat type was leg stew ($26.38/kg), followed by the whole goat leg ($24.18/kg), and the regular meat was the least expensive ($10.32/kg). The mean price of lamb and goat meat varied as per the type of meat in each state and city. The majority of stores predominantly sold imported lamb and goat meat from Australia, New Zealand, Chile, Mexico, China, and Uruguay. The study revealed that the different types of lamb and goat meatare selling for good prices, thereby indicating a promising market for the domestic lamb and goat meat in the Southeast.
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Gkarane, Vasiliki, Paul Allen, Nigel P. Brunton, Rufielyn S. Gravador, Noel A. Claffey, Sabine M. Harrison, Michael G. Diskin, et al. "Volatile and sensory analysis to discriminate meat from lambs fed different concentrate-based diets." Animal Production Science 60, no. 13 (2020): 1654. http://dx.doi.org/10.1071/an19349.
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Context Diet is one the most important pre-slaughter factors that potentially influences meat quality, but its effect on flavour quality remains equivocal. Aim The aim of the present study was to investigate the effect of diet composition on the flavour and sensory quality of meat from Texel × Scottish Blackface ram lambs. Methods Groups of 11 lambs were assigned to one of the following four dietary treatments for 54 days before slaughter: a concentrate containing barley, maize and soybean (C treatment); C supplemented with a saturated fat source (Megalac®); C supplemented with protected linseed oil; a by-product-based diet containing citrus pulp, distillers grain and soybean. Samples of cooked M. longissimus thoracis et lumborum were subjected to volatile analysis involving solid-phase microextraction followed by gas chromatography–mass spectrometry and to sensory analysis performed by a trained panel. Key results Univariate analysis of volatile data and sensory data showed few differences due to dietary treatments. However, multivariate analysis of the volatile data, and to a lesser extent the sensory profile data, showed potential to discriminate between lamb meat samples, on the basis of the different dietary treatments. Conclusions The inclusion of certain dietary ingredients in the diets of lambs to enhance the nutritional profile of lamb meat (through increasing n-3 fatty acid content) or to reduce feed-formulation costs (through the use of by-products) has minor effects on sensory quality but permits some discrimination between dietary treatments following the application of multivariate analysis. Implications The application of the findings is in allowing lamb producers to use alternative feed types without affecting the sensory quality of lamb negatively, but with the potential to discriminate lamb meat on the basis of its dietary background.
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HERRERA, ANTONIO, AGUSTIN A. ARIÑO, MARIA P. CONCHELLO, REGINA LAZARO, SUSANA BAYARRI, and CONSUELO PEREZ. "Organochlorine Pesticide Residues in Spanish Meat Products and Meat of Different Species." Journal of Food Protection 57, no. 5 (May 1, 1994): 441–44. http://dx.doi.org/10.4315/0362-028x-57.5.441.
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The level of organochlorine pesticides in 229 samples of Spanish meat and meat products of different species (lamb, pork, beef and poultry) was investigated. Chlorinated residues were quantitated by gas-liquid chromatography with electron capture detector using packed and capillary columns. Hexachlorobenzene (HCB) and hexachlorocyclohexane (HCH) were detected in all samples. In general, lamb appeared to be more heavily contaminated by HCB and HCH, which reached maximums of 178 ppb (μg/kg on a fat basis) and 505 ppb, respectively. The level of HCB averaged 49 ppb in lamb; varied between 8–18 ppb in pork and beef products; and amounted to 26 ppb in fresh poultry sausages. Of the three isomers of HCH determined, the γ-HCH (lindane) was most frequently detected; 100% in lamb and pork (both meat, cured sausage and pork bologna), and 64 to 94% in fresh sausages of poultry and beef. The level of the HCH group averaged 112 ppb in lamb, 85 ppb in poultry, nearly half that much in pork and pork products, and around 20–40 ppb in beef products. Dieldrin was the only chlorocyclodiene detected: 8 to 15% in pork products, and 28% in fresh poultry sausage. The DDTs in lamb showed 83% of detection, especially in the pp' form of DDE and DDT. The overall contamination with DDT and its metabolites was found to be very moderate averaging 25 ppb, with a maximum of 91 ppb. No residues of aldrin, endrin, heptachlor, heptachlor epoxide, chlordane, methoxychlor, endosulfan or trans-nonachlor were detected.
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Nudda, Anna, Marcello Mele, Marcello Mele, Andrea Serra, Maria Grazia Manca, Roberta Boe, and Pierlorenzo Secchiari. "Comparison of fatty acid profile in lamb meat and baby food based on lamb meat." Italian Journal of Animal Science 8, sup2 (January 2009): 525–27. http://dx.doi.org/10.4081/ijas.2009.s2.525.
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Ribeiro, Rebeca Dantas Xavier, Ronaldo Lopes Oliveira, Gleidson Giordano Pinto de Carvalho, Thadeu Marinello Silva, Jonival Barreto Costa, Vinicius da Silva Oliveira, Lisiane Santos Freitas, Claudio Vaz Di Mambro Ribeiro, and Leilson Rocha Bezerra. "Dietary inclusion of purified crude glycerin improves bodyweight at slaughter and affects the fatty acid profile of lamb meat." Animal Production Science 62, no. 4 (December 24, 2021): 358–67. http://dx.doi.org/10.1071/an20020.
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Context Crude glycerin (CG) is an energetic byproduct that generates glycerol, an energy product that is absorbed by the ruminal wall and conducted to the liver, where it is metabolised and it is converted to glucose, by the action of the enzyme glycerol kinase, in a gluconeogenesis process. Aims The study objective was to determine the effect of CG inclusion, replacing corn bran, in a total mixed ration to lambs, on carcass traits, physicochemical properties and the fatty acid (FA) profile of lamb meat. Methods Forty-four uncastrated crossbred Santa Ines × indigenous lambs were distributed in a completely randomised study, with four CG inclusion levels (0, 70, 140 and 210 g/kg in the lamb diet). Key results The addition of CG up to a level of 70 g/kg to the lamb diets promoted greater slaughter bodyweight, hot and cold carcass weight, carcass traits, and meat lipid content, and improved Warner–Bratzler shear force in meat. Inclusion of CG in the diet did not affect (P > 0.05) the pH and colour parameters (lightness, redness, yellowness and chroma) of meat. The FA composition of the longissimus lumborum of lambs C14:0, C15:1, C16:0, C18:1 cis and ΣFA medium-chain were greater, and FA meat concentration of C14:1, C15:0, C17:1, C18:0, C18:2 n−3, C18:2 n−6, ΣPUFA, ΣFA-old-chain and elongase enzymatic activity were lower in lambs fed without CG and with 70 g/kg CG, compared with lambs mainly fed 140 and 210 g/kg CG. The heath indexes, atherogenicity index and desirable FAs improved by dietary CG inclusion of 210 g/kg to the diet of lambs. Conclusions CG obtained from biodiesel production can be incorporated in lamb diets up to 70 g/kg total mixed ration, replacing corn bran to improve the weight gain, meat lipid content, Warner–Bratzler shear force and FA profile of lamb meat. Meat fat-related consumers health indices improved from the biggest inclusions of CG to the diet of lambs However, the use of CG at levels 140 and 210 g/kg total mixed ration reduces the performance, carcass weight and morphometric measurements. Implications It is recommended the inclusion at a maximum level of 70 g of CG/kg DM as total mixed ration replacing corn bran improves the weight gain, cooking weight loss, Warner–Bratzler shear force, meat lipid content and consequently FA meat composition.
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Hernández-Cruz, L., J. E. Ramírez-Bribiesca, M. I. Guerrero-Legarreta, O. Hernández-Mendo, M. M. Crosby-Galvan, and L. M. Hernández-Calva. "Effects of crossbreeding on carcass and meat quality of Mexican lambs." Arquivo Brasileiro de Medicina Veterinária e Zootecnia 61, no. 2 (April 2009): 475–83. http://dx.doi.org/10.1590/s0102-09352009000200027.
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Twenty hair (Pelibuey x Katadin x BlackBelly) and 20 wool (Rambouillet x Criollo) lambs were fattened in an intensive feeding system to reach 40kg body weight at ten months of age. The yield of lamb sides and back fat (51.9%, 2.5mm vs. 47.0%, 2.3mm) were greater in wool lambs. Meat pH was not different between phenotypes but meat temperature was higher during the first hours postmortem in wool lamb sides (27, 23, and 20, vs. 24, 20, and 17ºC). Protein content in meat from the neck (braquicephalic and esternocephalic muscles) and loin (Longissimus lumborum muscle) were higher in hair lambs (21.1 and 20.4 vs. 19.7 and 19.3 %), while moisture of the same muscles was higher in wool lambs (75.6 and 75.9 vs. 73.6 and 74.3%). Ash content was similar in both phenotypes, but palmitoleic acid was greater in hair lambs (2.9 and 2.7 vs. 2.7 and 2.5%). In fresh meat, pH, meat toughness, and water activity (Wa) of loin did not differ; but water holding capacity (WHC) was higher in hair lambs, and the same response was observed for cooked meat toughness from the neck, and in raw and cooked meat from loin. There were differences in the colour of meat from the neck, having values for L*, b* and tonalities greater in wool lambs, and a* greater for hair lambs. Sensorial parameters were similar in both phenotypes.
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de Alba, María, Catherine M. Burgess, Katie Pollard, Camila Perussello, Jesús M. Frías-Celayeta, Des Walsh, Joan Carroll, et al. "Impact of Industrial Practices on the Microbial and Quality Attributes of Fresh Vacuum-Packed Lamb Joints." Foods 11, no. 13 (June 23, 2022): 1850. http://dx.doi.org/10.3390/foods11131850.
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The impact of different industrial practices at lamb export abattoirs in Ireland on the microbial and quality attributes of fresh vacuum-packed (VP) lamb leg joints, including Clean Livestock Policy (CLP), fleece clipping, carcass chilling times and vacuum pack storage, at typical chill and retail display temperatures was investigated. Five separate slaughter batches of lamb (ranging in size from 38 to 60 lambs) were followed at two lamb export plants over a two-year period, accounting for seasonal variation. In general, fleece clipping resulted in significantly lower microbial contamination on the fleece than the use of CLP alone. Lamb from carcasses chilled for 24 h had significantly lower psychrophilic total viable counts and Brochothrix thermosphacta and pseudomonad counts than carcasses chilled for 72 h. Following vacuum-packed (VP) storage of meat from these carcasses at 1.7 ± 1.6 °C for 23 days in the meat plant followed by retail display at 3.9 ± 1.7 °C (up to day 50), the dominant microorganisms were lactic acid bacteria, Br. thermosphacta, Enterobacteriaceae and pseudomonads, and all had reached maximum population density by storage day 34. Aligned with this, after day 34, the quality of the raw meat samples also continued to deteriorate, with off-odours and colour changes developing. While the mean values for cooked meat eating quality attributes did not change significantly over the VP storage period, high variability in many attributes, including off-flavours and off-odours, were noted for lamb meat from all storage times, highlighting inconsistences in lamb quality within and between slaughter batches.
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Ye, Yangfan, Graham T. Eyres, Mariza G. Reis, Nicola M. Schreurs, Patrick Silcock, Michael P. Agnew, Patricia L. Johnson, Paul Maclean, and Carolina E. Realini. "Fatty Acid Composition and Volatile Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems." Foods 9, no. 12 (December 17, 2020): 1885. http://dx.doi.org/10.3390/foods9121885.
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Animal production factors can affect the fatty acid and volatile profile of lamb meat. The fatty acid and volatile composition of the M. longissimus thoracis was evaluated from 150 lambs from 10 groups of commercial lambs that differed in age, sex, diet and breed, from three farms, which represent typical forage lamb production systems in New Zealand. The meat from 4-month-old composite lambs slaughtered at weaning had a similar polyunsaturated to saturated fatty acid ratio compared to 6- to 8-month-old composite lambs, but a greater ratio than that of 12-month-old Merino lambs (p < 0.05), with all ratios being lower than the recommended ≥0.45. All lamb production systems produced meat with an omega-6 to omega-3 ratio below 1.5, well below the recommended ratio ≤ 4.0. Meat from 4-month-old lambs had higher C12:0, C14:0 and C16:0 and lower C18:0, reflecting the composition of the milk diet, resulting in higher atherogenic index than meat from other animal groups, while meat from 12-month-old Merino lambs, with lower content of polyunsaturated fatty acids, showed higher thrombogenic index. Meat from lambs processed at weaning contained the greatest concentration of eicosapentaenoic and docosahexaenoic acids, which would qualify as a ‘source’ or ‘good source’ of these target fatty acids based on the Commission of Regulation of the European Union or the Food Standards Australia New Zealand guidelines, respectively. Volatiles were extracted from the headspace of raw lean meat and 36 volatile compounds were identified. The abundance of carbon disulphide, isododecane, heptanal, 2,5-hexanediol and 3-octanone and pentanoic, octanoic, nonanoic and heptanoic acids was similar between all groups of lambs. Meat from 12-month-old Merino lambs had low abundance of acetic, propanoic, butanoic and hexanoic acids, and hexanal, octanal and dimethyl sulphide. For 6- to 8-month-old composite lambs, hexanal, octanal and nonanal were present at higher relative abundance in meat from lambs that grazed on chicory than perennial ryegrass. The significant differences in the fatty acid and volatile profiles in meat from 12-month-old Merino lambs compared with lambs slaughtered at weaning or further grazed on red clover, chicory or mixed pasture may result in distinctive nutritional value and lamb flavour.
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Teke, Bulent, Bulent Ekiz, Filiz Akdag, Mustafa Ugurlu, Gulay Ciftci, and Berrin Senturk. "Effects of Stocking Density of Lambs on Biochemical Stress Parameters and Meat Quality Related to Commercial Transportation." Annals of Animal Science 14, no. 3 (July 29, 2014): 611–21. http://dx.doi.org/10.2478/aoas-2014-0012.
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AbstractThe aim of this study was to evaluate the effects of stocking density (0.20 and 0.27 m2/lamb) during transportation on certain biochemical stress parameters and meat quality characteristics of fifty- five Karayaka lambs divided into two groups. The front compartment of the trailer was loaded at high stocking density (hd: 0.20 m2/lamb; n=33) and the remainder was loaded at low stocking density (ld: 0.27 m2/lamb; n=22). the distance was approximately 130 km and duration was 2 h 15 min. blood samples were taken just before and just after transportation. glucose (p<0.001), lactate (p<0.001), cortisol (p<0.01), creatine kinase (ck) (p<0.01), lactate dehydrogenase (ldh) (P<0.01) and alanine aminotransferase (ALT) (P<0.05) levels were significantly higher in lambs of the hd group than in the ld group. the effects of stocking density on ph, proportion of expressed juice, cooking loss, Warner-Bratzler shear force value and meat colour parameters were not significant (P>0.05). Transportation with a stocking density of 0.20 m2/lamb resulted in higher stress responses in lambs compared with a stocking density of 0.27 m2/lamb. however, increased stress in the hd group did not lead to any adverse effects on meat quality characteristics. in the determination of stocking density, a compromise that gives animal welfare and commercial objectives equal status would improve the current situation.
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Jacob, R. H., P. J. Walker, J. W. Skerritt, R. H. Davidson, D. L. Hopkins, J. M. Thompson, and D. W. Pethick. "The effect of lairage time on consumer sensory scores of the M. longissimus thoracis et lumborum from lambs and lactating ewes." Australian Journal of Experimental Agriculture 45, no. 5 (2005): 535. http://dx.doi.org/10.1071/ea03215.
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The aim of this study was to determine whether lairage time influenced consumer sensory scores of the eating quality of lamb and mutton. Commercial consignments of lambs and ewes were subjected to 3 different lairage periods (slaughter on arrival, slaughter after 1 day or slaughter after 2 days in lairage) at one site in Victoria (experiment 1) and another site in Western Australia (experiment 2). In experiment 1, 3 sucker and 3 carry-over lamb consignments, each consisting of 36 lambs, were sourced from a public saleyard. In experiment 2, 3 ewe and 3 lamb consignments, each consisting of 150 animals were sourced directly from the farm of origin. There was no primary effect of lairage time on consumer sensory scores of the M. longissimus et lumborum from either lambs or ewes at the 2 locations. Sucker lambs were tenderer than carry-over lambs in experiment 1. There was an interaction between age class and lairage time for tenderness in experiment 2, such that lamb meat was tenderer than ewe meat when slaughtered after 1 day in lairage. Ewes produced loins with shorter (0.6 µm, P<0.05) sarcomere length, higher (4.9%, P<0.05) intramuscular fat percentage and darker (P<0.05) meat colour compared with those from sucker lambs. Hue angle was higher (2°, P<0.01) for meat from sheep killed after 1 day in lairage compared with meat from sheep killed on arrival or after 2 days in lairage in both experiments.
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Battacone, Gianni, Mondina Francesca Lunesu, Salvatore Pier Giacomo Rassu, Giuseppe Pulina, and Anna Nudda. "Effect of Dams and Suckling Lamb Feeding Systems on the Fatty Acid Composition of Suckling Lamb Meat." Animals 11, no. 11 (November 3, 2021): 3142. http://dx.doi.org/10.3390/ani11113142.
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The effects of the dams and suckling lamb feeding systems on the fatty acid (FA) profile of lamb meat are reviewed in this article. The suckling lamb can be considered a functional monogastric, and therefore, its meat FA composition is strongly influenced by the FA composition of maternal milk. The major source of variation for ewe milk FA composition is represented by pasture amount and type. In the traditional sheep breeding system of the Mediterranean area, the main lambing period occurs in late autumn–early winter, and ewes are able to exploit the seasonal availability of the natural pastures at their best. Therefore, lambs start suckling when maternal milk concentrations of vaccenic, rumenic, and n-3 long-chain polyunsaturated FA in maternal milk are the highest. When maternal diet is mainly based on hay and concentrates, the use of vegetable oils can be considered a good strategy to improve the meat FA profile of suckling lambs.
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Rokicki, Tomasz, and Ferdinand Ringdorfer. "SHEEP MEAT PRODUCTION IN AUSTRIA AND POLAND – SIMILARITIES AND DIFFERENCES." Acta Scientiarum Polonorum. Oeconomia 19, no. 3 (September 18, 2020): 97–106. http://dx.doi.org/10.22630/aspe.2020.19.3.32.
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The aim of the article was to compare sheep meat production in Austria and Poland. The level of sheep population in both countries was similar. The sources of the materials were a literature review and data obtained from Statistics Austria and Statistics Poland. The research period concerned the years 1992–2018. Methods of data analysis were used, such as constant dynamics indicators, Gini coefficient and Lorenzo curve, Pearson correlation coefficients. A number of differences were found, e.g. in the direction of changes in the size of the sheep population, the scale of total slaughtering and industrial slaughtering, the share of self-supply in total meat production, traditional consumption of lamb during holidays, the average carcass weight of sheep, prices of lamb meat, interdependence of the sheep population with changes in economic parameters. The similarities concerned the level of concentration of the sheep population and their regional slaughtering, prejudices regarding the consumption of lamb, the share of lambs in slaughtering and meat production, the productivity of meat obtained from the slaughter of sheep.
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(Komariah), Komariah, Sri Rahayu, and Sarjito (Sarjito). "Sifat Fisik Daging Sapi, Kerbau dan Domba pada Lama Postmortem yang Berbeda (Physical Characteristics of Beef, Buffalo and Lamb Meat on Different Postmortem Periods)." Buletin Peternakan 33, no. 3 (February 22, 2012): 183. http://dx.doi.org/10.21059/buletinpeternak.v33i3.115.
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<p>Physical characteristic of meat is very important in processing since it will determine the quality and type of processing being made. Meat characteristics of each livestock may different, but it is thought to be the same. Society in general assess the characteristics of buffalo and lamb meat with reference to the characteristics of beef, so that the processing of meat into processed meat products often have different outcomes. The aim of the experiment was to study<br />the physical characteristic (pH, water holding capasity, tenderness, and cooking loss) of beef, buffalo meat and lamb kept at the different by postmortem periods. The design used in experiment was a completely randomized design with<br />factorial pattern 2x3. The treatments were was postmortem periods (4 and 6 hours) and difference in kind of meat (beef, buffalo meat and lamb). The data was analysed by analysis of variance, and continued by Tukey test for<br />significant value. The results showed that the kind of meat had a significant effect (P<0.05) on pH, water holding capacity, tenderness and cooking loss, while postmortem had significant effect (P<0.05) on pH and water holding<br />capacity. The mean pH value of buffalo meat (6.05±0.36) was significantly (P<0.05) higher than pH value of beef (5.70±0.20) and lamb (5.99±0.11). The mean water holding capacity of beef was significantly (P<0.05) higher than<br />buffalo meat and lamb. The mean shear force of beef (6.73±0.16 kg/cm2) and buffalo meat (6.53±0.38 kg/cm2) were significantly (P<0.05) higher than lamb (5.24±0.93 kg/cm2).</p><p>(Key words: Physical characteristic, Postmortem, Beef, Buffalo, and Lamb meat)<br /><br /></p>
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Bernabéu, Rodolfo, Antonio Tendero, and Miguel Olmeda. "Consumer preferences versus commercial differentiation: a Spanish case study." British Food Journal 114, no. 11 (October 19, 2012): 1626–39. http://dx.doi.org/10.1108/00070701211273108.
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PurposeThis study measures the degree of influence that attributes such as price, organic production, origin and commercial type have on Spanish consumers when purchasing lamb meat, while also analysing various lamb meat differentiation strategies.Design/methodology/approachThe methodology consisted of a survey of 421 Castilla‐La Mancha (Spain) lamb meat consumers during the month of January 2009. The preferences of these consumers were determined through several multivariate techniques.FindingsThe results obtained by means of conjoint analysis techniques show that an additional potential differentiation strategy is to offer the market conventionally produced suckling lamb and organic “ternasco” lamb. Thus, potential commercial cannibalism would be simultaneously prevented between two types of meat belonging to one and the same PGI Manchego Lamb.Originality/valueThe excessive commercial differentiation that can arise in food for basic consumption in general and particularly within the Manchego Lamb PGI. Whether it be from the inclusion of another commercial type (suckling lamb meat) together with the traditional type (“ternasco” lamb meat) and the additional possibility of the organic certification, it can make way for a certain commercial “cannibalism” among PGI lamb meats.
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Rokicki, Tomasz, Ferdinand Ringdorfer, and Aleksandra Perkowska. "VARIABILITY IN PRICES OF LAMB MEAT IN AUSTRIA AND POLAND." Annals of the Polish Association of Agricultural and Agribusiness Economists XXII, no. 4 (December 3, 2020): 173–82. http://dx.doi.org/10.5604/01.3001.0014.4863.
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The main objective of the study was to present the price volatility of lamb carcasses in Austria and Poland and an attempt to indicate existing regularities. The article presents prices of lamb carcasses obtained for heavy lambs (live weight 23-40 kg). The sources of materials are data from the European Commission and EUROSTAT. The research period covered the years 2007-2019. For the analysis and presentation of materials, descriptive, tabular, graphic methods, dynamics indices with a constant and variable basis, Pearson’s linear correlation coefficient and coefficient of variation were used. In Austria, lamb meat prices were definitely higher than in Poland, but also more stable, both on an annual and monthly basis. Seasonal price fluctuations have occurred in both countries. The highest prices occurred in the winter months and the lowest in the summer. The reason was the seasonality of production and consumption. Changes in lamb carcass prices have followed the same direction as changes in the economy. In the case of population, negative correlations were found in Poland, which can be considered consistent with the laws of economics. In Austria, however, positive relationships were found for this parameter.
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Yussupbayev, Zh Sh, Z. R. Yessalieva, U. K. Kistabayeva, and A. Zhanteyeva. "DEVELOPMENT OF LAMB AND MEAT PRODUCTIVITY." Izvestiâ Nacionalʹnoj akademii nauk Respubliki Kazahstan 6, no. 54 (December 15, 2019): 62–65. http://dx.doi.org/10.32014/2019.2224-526x.80.
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Mila, Savić, Baltić Milan, Becskei Zsolt, Dimitrijević Blagoje, Dimitrijević Vladimir, Savić Đorde, and Vegara Mensur. "Evaluation of Zackel Lamb Meat Quality with the Aim of Increasing the Conservation Value of the Breed." Acta Veterinaria 64, no. 4 (December 1, 2014): 438–46. http://dx.doi.org/10.2478/acve-2014-0041.
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Abstract The objective of the study was to perform and evaluate the advanced phenotypic characterization of endangered Zackel sheep types, especially their productive potential and meat quality traits. Meat quality characteristics (m. longissimus dorsi) were evaluated in lambs of three types of autochthonous Zackel sheep: Sjenica sheep, Lipe sheep and Vlashko Vitoroga sheep, reared in traditional habitats in a sustainable management system. For the evaluation of sensory characteristics of lamb meat, quantitative descriptive analysis was performed according to ISO 6564:1985, i.e. structural intensity scale of seven points. All Zackel meat samples had an overall acceptability, the most favorable being in Sjenica sheep, with detected differences between Sjenica and Vlashko Vitoroga sheep (p<0.01), as well as between Lipe and Vlashko Vitoroga sheep (p<0.05). For the determination of fatty acids profile the prepared samples were analyzed using gas chromatography. The results showed that all tested lamb meat samples contain favorable amounts of conjugated linoleic acid (CLA). The average content of conjugated linoleic acid was higher in Sjenica lamb meat compared with Lipe lamb meat, and the difference was significant (p<0.01). It is also shown that examined samples of Sjenica, Lipe and Vlashko Vitoroga lambs, compared to many other exotic and local breeds, were characterized by preferable values of n-6:n-3 fatty acid ratio. Polyunsaturated fatty acid n-6:n−3 ratio difference between tested Zackel types was not significant. The favorable fatty acid profile, important for human health and especially for infant and children nutrition, raises the interest for sustainable production and conservation of Zackel sheep
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Ruzic-Muslic, Dragana, Milan Petrovic, Zorica Bijelic, Violeta Caro-Petrovic, Nevena Maksimovic, Bogdan Cekic, and Ivan Cosic. "Management of lamb nutrition as a way for modeling fatty acid profiles in meat." Biotehnologija u stocarstvu 36, no. 2 (2020): 127–38. http://dx.doi.org/10.2298/bah2002127r.
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In addition to nutritional value, a very important criterion for the selection of meat, for the modern consumer is the health aspect, i.e. the content of fat and the profile of fatty acids in meat. The content of fat and fatty acids, among other things, is conditioned by the feeding system and the rearing method. Lambs fed on pasture have a lower share of fat in the carcass than animals fed with a concentrated mixture, in a closed system. The recommended value for the ratio of polyunsaturated to saturated fatty acids is up to 0.45, and below 4.0 for the n-6 and n-3 fatty acids ratio. Taking into account that the influence of lamb nutrition on these relationships is significant, modelling of fatty acid composition should be directed to the lamb nutrition system which leads to a decrease in the content of saturated and an increase in the concentration of polyunsaturated (PUFA) fatty acids in meat. A feeding strategy involving a grazing feeding system of lambs results in a higher content of n-3 PUFA, CLA and a more favourable n-6/n-3 ratio of fatty acids, while the lamb meat originating from animals fed concentrated diets has a higher proportion of n-6 PUFA and a higher n-6 ratio/n-3 fatty acids, which exceeds the recommended value of 4.0. Conjugated linoleic acid (CLA) is of great importance since it has an anticancer, antidiabetic effect as well as an effect on the immune system, suggesting a direction for future research on lamb meat.
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Gómez, María Bettina, and Melina Castillo. "Wool quality and daily weight gain in native lambs from the Central Region of Argentina." Enero-Junio 2021 29, no. 1-2 (March 8, 2021): 21–28. http://dx.doi.org/10.53588/alpa.291203.
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The ovine population of the central Argentine territory is the result of constant introductions of different animal biotypes, which determined the existence of ovine populations with great variability. The main objective of the breeders is to produce a lamb for self-consumption and sale of surpluses, without considering the wool product. The production of a lamb for the market is compatible with the production of wool for the textile industry, having to evaluate the feasibility for the commercialization of lamb wool that they produce. This work aimed to provide information and tools to evaluate the quality of lamb’s wool and the evolution of the weight of lambs belonging to the native flocks of the area. Characterization of the productive systems was carried out, seeking to highlight the attributes of meat and wool of native lambs. The characteristics of wool and meat lamb product were evaluated under two treatments, either in free rage conditions or lambs supplemented under confinement. The analysis of the behaviour of the productive systems did not show significant differences between lamb biotypes, which allows affirming that the variation within an animal biotype is even more important than the expected one between biotypes. This indicates that both treatments can be used according to the particular situation of each productive unit. Therefore, it is possible to produce wool and meat of outstanding quality looking for the goodness of the wool produced and optimizing through proper handling practices the meat product.
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Grabež, Vladana, Elena Coll-Brasas, Elena Fulladosa, Elin Hallenstvedt, Torunn Thauland Håseth, Margareth Øverland, Per Berg, and Bjørg Egelandsdal. "Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår)." Foods 11, no. 7 (April 4, 2022): 1043. http://dx.doi.org/10.3390/foods11071043.
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Innovative feeding strategies tend to improve the quality properties of raw material and dry-cured products. In the present study, Norwegian White female lambs (n = 24) were finished during 35 days on three different diets: control (CD), control supplemented with seaweed (5% DM) (SD), and pasture (PD). The quality of raw meat (Semimembranosus + Adductor) and deboned dry-cured lamb leg (fenalår; n = 24) was studied. The heme, SFA, MUFA, and PUFA content in raw meat was not affected with finishing diet. The SD significantly increased the selenium, iodine, and arsenic content in raw meat and in the dry-cured leg the iodine and arsenic. The dry-cured leg from SD-lamb had the highest amount of iodine with 130 µg I/100 g which corresponds to 60% of Adequate Intake. Aldehydes, ketones, and esters in raw meat and dry-cured lamb leg were significantly affected by finishing diet; CD showed increased esters in raw meat and aldehydes in the dry-cured leg compared to SD and PD. The significantly higher content of simple sugars, mannose being the most dominant, was found in the dry-cured leg from SD-lamb compared to CD and PD. Finishing diets had no effect on the taste profile of dry-cured lamb leg. This study showed the potential of seaweed in iodine biofortification of lamb meat and dry-cured products. Iodine-rich meat products should reduce iodine-deficiency among humans.
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Obeidat, Belal S. "The inclusion of black cumin meal improves the carcass characteristics of growing Awassi lambs." January-2021 14, no. 1 (January 26, 2021): 237–41. http://dx.doi.org/10.14202/vetworld.2021.237-241.
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Background and Aim: Black cumin meal (BCM) is the principal by-product that can be obtained from black cumin seed (Nigella sativa L) after the oil is removed from the fruit and represents 70-75% of the fruit weight. The aim of this experiment was to assess the influence of feeding BCM on the carcass characteristics and meat quality of growing lambs. Materials and Methods: Twenty-four Awassi lambs were randomly divided into two dietary treatments. The lambs were penned individually in single pens and provided access to ad libitum feed and water. The dietary treatments were no BCM (control [CON]; n=12) or 150 g BCM/kg (BCM 150; n=12) of dietary dry matter. Results: Lambs fed BCM had greater (p≤0.01) fasting live BW, and hot and cold carcass weights. Leg fat and eye muscle depth were lower (p≤0.05) in CON versus BCM lambs. Meat whiteness (L*), redness (a*), and yellowness did not differ between lambs fed the two diets. Conclusion: The inclusion of BCM improves lamb carcass characteristics, but does not affect lamb meat quality.
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Elizalde, Felipe, Christian Hepp, Camila Reyes, Marilyn Tapia, Raúl Lira, Rodrigo Morales, Francisco Sales, Adrián Catrileo, and Magdalena Silva. "Growth, Carcass and Meat Characteristics of Grass-Fed Lambs Weaned from Extensive Rangeland and Grazed on Permanent Pastures or Alfalfa." Animals 11, no. 1 (December 30, 2020): 52. http://dx.doi.org/10.3390/ani11010052.
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Western Patagonia lamb production systems are based on extensive rangeland. The harsh climate limits the adoption of more intensive systems. Therefore, producers must focus on developing differentiated products. The aim of this study was to evaluate growth patterns, carcasses and nutritive value of meat from 45 lambs. Lambs were divided into three groups: 15 lambs were slaughtered at weaning (W), with the remaining 30 weaned lambs being allocated to grazing either alfalfa (AG) or permanent pasture (PPG). AG lambs were significantly heavier and had higher condition scores than PPG lambs. Further, AG lambs showed higher carcass weight and larger tissue depth and commercial cuts. Moreover, W lambs had lower shear force and more tender meat than either AG or PPG lambs. The three systems showed a low shear force and acceptable sensory traits. Low levels of cholesterol, with low levels of saturated fat, classified these cuts of meat as extra lean. W lambs had higher omega-3 fatty acid content than AG or PPG lambs. Overall, results showed that meat from the three lamb production systems showed health claimable levels of omega-3 fatty acids and were low in fat and thereby, can be classified as lean meat.
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Kanyar I. M. and F. Karadaş. "EFFECT OF MELATONIN AND VITAMIN E AS ANTIOXIDANTS ON BODY WEIGHT, CARCASS TRAITS OF AWASSI LAMBS FED A HIGH-ENERGY AND NORMAL DIET." IRAQI JOURNAL OF AGRICULTURAL SCIENCES 54, no. 5 (October 29, 2023): 1339–50. http://dx.doi.org/10.36103/ijas.v54i5.1835.
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This experiment was carried out to evaluate the effects of vitamin E (Alpha tocopherol acetate) supplementation and melatonin implants on growth performance, and meat quality traits of Awassi male lambs fed by a high and normal energy concentrated diet in Iraq. Lambs were divided equally to two main groups to be fed either high or normal energy diet ,and each of them divided in to five treatment, the first as a control (T1,T6),two level of melatonin (18, 36mg/lamb) were applied to (T2,T3,T7,T8) and two level of vitamin E (200,400mg/lamb/day) to (T4,T5,T9,T10).All animals were slaughtered at the end of the fattening period. Lambs received 400 g/day vitamin E with high energy diet surpassed significantly other treatment in final weight gain, vitamin E 400 mg/lamb/day and melatonin 18-36 mg/lamb at day 14 of storage increased retail color stability. enhanced meat color parameters. Melatonin implantation 18 mg/lamb, 36 mg /lamb significantly at day 7 of storage reduced MDA value, but at day 14 of storage vitamin E 200 and 400 mg/day/lamb reduced significantly MDA value of the Muscle Longissimus dorsi (LD) during storage.
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Lobón, S., M. Joy, A. Sanz, J. Álvarez-Rodríguez, and M. Blanco. "The fatty acid composition of ewe milk or suckling lamb meat can be used to discriminate between ewes fed different diets." Animal Production Science 59, no. 6 (2019): 1108. http://dx.doi.org/10.1071/an18082.
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Thirty-nine ewe-lamb pairs were used to evaluate the effects of the diet of lactating ewes, the type of forage (pasture vs hay) and the inclusion of 10% quebracho in the concentrate on the fatty acid (FA) profile of their milk and the meat of their suckling lambs. The estimated forage–concentrate ratio was 80:20. Milk from pasture ewes had a higher percentage of saturated FAs (SFAs; 62.3 vs 56.5), lower percentages of monounsaturated FAs (MUFAs; 30.4 vs 36.6) and n-6 polyunsaturated FAs, and a lower n-6:n-3 ratio (1.9 vs 2.3) than did that of hay ewes (P < 0.001). Meat of pasture lambs had higher percentages of total polyunsaturated FAs (PUFAs; 23.0 vs 20.4; P < 0.05) and n-3 (7.0 vs 5.0; P < 0.001) and lower percentages of MUFAs (37.9 vs 41.8; P < 0.001) and n-6:n-3 (2.0 vs 2.8; P < 0.001) than did that of hay lambs. The inclusion of quebracho increased MUFAs in milk (P < 0.05) and decreased SFAs in meat (P < 0.05). Ewes were correctly classified to the different treatments by using the FA profile of milk (100% score outcome), and to a lesser extend by using the FA profile of lamb (82–100% score outcome); de novo synthesis of FAs in lamb muscle might have reduced the classification accuracy. In conclusion, forage type had a greater effect on the FA profiles of ewe milk and the meat of suckling lambs than did the inclusion of quebracho in the concentrate. To improve the classification of meat of suckling lamb, other biomarkers should be examined. These results are relevant for ewes farmed for the production of milk as well as lambs.
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Antunović, Zvonko, Željka Klir, Marcela Šperanda, Suzana Ćavar, Boro Mioč, and Josip Novoselec. "Production traits, blood metabolic profile and fatty acids of meat and tallow in response to the partial replacement of soybean meal with peas in organic lambs' feed." Archives Animal Breeding 60, no. 4 (November 23, 2017): 409–17. http://dx.doi.org/10.5194/aab-60-409-2017.
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Abstract. The aim of this research was to investigate the production traits, blood metabolic profile and fatty acids of meat and tallow in response to the partial replacement of soybean meal with peas in lambs' feed. The research was conducted on 30 Merinolandschaf lambs of 90 days' age over 30 days. Lambs were fed with feed mixture (1000 g day−1 lamb−1). In the control group protein supplement was soybean meal (SC), while in the experimental groups soybean meal was partially replaced with 13 % peas (P13) and 26 % peas (P26). In the haematological parameters of lambs' blood, concentrations of minerals (Ca, P, Mg and Fe) and biochemical parameters (urea, glucose, total protein, albumin, globulins, cholesterol, HDL, LDL, triglyceride, β-hydroxybutyrate and non-esterified fatty acids) as well as enzyme activity (ALT, AST, ALP, GGT and CK) were determined. After slaughter, carcass development was measured. Samples of m. semimembranosus and tallow were taken in which concentrations of fatty acids were analysed. Values of meat pH and colour were taken 45 min 24 h post mortem, and water-holding capacity was calculated. By analysing the production properties of lamb, we found that slaughtering characteristics of lamb carcasses, haematological and most of the biochemical indicators did not differ. Urea concentrations were reduced in the blood of lambs in P13 and P26. Concentration of C18:2 n-6 increased in tallow of lambs of group SC compared to group P26 of lambs. The above-mentioned results indicate the possibility of partial replacement of soybean meal with peas in lambs' diets in organic farming without changes in production.
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Grabež, Vladana, Hanne Devle, Alemayehu Kidane, Liv Torunn Mydland, Margareth Øverland, Silje Ottestad, Per Berg, et al. "Sugar Kelp (Saccharina latissima) Seaweed Added to a Growing-Finishing Lamb Diet Has a Positive Effect on Quality Traits and on Mineral Content of Meat." Foods 12, no. 11 (May 25, 2023): 2131. http://dx.doi.org/10.3390/foods12112131.
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Supplementing ruminants’ diet with seaweed has shown positive effect on meat quality and micronutrients important for human health. The objective of the present study was to investigate the use of Saccharina latissima in a lamb diet to improve the eating quality and nutritional value of meat. Six-month-old female Norwegian White lambs (n = 24) were fed, 35 days pre-slaughter, three different diets: a control (CON) and two seaweed diets (SW); supplemented with either 2.5% (SW1) or 5% (SW2). The quality properties of longissimus thoracis et lumborum (LTL) and semimembranosus with adductor (SM+ADD) muscles were examined. The dietary inclusion of seaweed reduced cooking loss and shear force of lamb meat, although the effect was not significant at both supplementation levels. SW1 fed lambs showed a significantly (p < 0.05) improved meat color stability and antioxidant potential. Seaweed also reduced lipid oxidation (TBARS) and the warm-over flavor in SM+ADD compared to the CON lamb. Seaweed fed lambs showed an increased content of selenium and iodine in LTL, thereby fulfilling the requirements for the label “source of nutrient” and “significant source of nutrient”, respectively. An increased arsenic content in LTL was, however, also observed with seaweed inclusion (to 1.54 and 3.09 μg/100 g in SW1 and SW2 group, respectively). While relevant positive effects were found in meat using seaweed in lamb feed, some optimization of this feed approach will be desirable.
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Mortimer, S. I., J. H. J. van der Werf, R. H. Jacob, D. L. Hopkins, L. Pannier, K. L. Pearce, G. E. Gardner, et al. "Genetic parameters for meat quality traits of Australian lamb meat." Meat Science 96, no. 2 (February 2014): 1016–24. http://dx.doi.org/10.1016/j.meatsci.2013.09.007.
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Jacob, R. H., and D. W. Pethick. "Animal factors affecting the meat quality of Australian lamb meat." Meat Science 96, no. 2 (February 2014): 1120–23. http://dx.doi.org/10.1016/j.meatsci.2013.10.039.
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Silantyeva, A. O. "Meat productivity and quality of lamb meat of different genotypes." Sheep, goats, wool business, no. 2 (2024): 9–12. http://dx.doi.org/10.26897/2074-0840-2024-2-9-12.
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The article presents indicators of meat productivity of rams of different genotypes. It has been shown that purebred Katahdins and their complex crosses with argali, mouflon and Romanov sheep are superior to their purebred Romanov counterparts. In terms of pre-slaughter weight, purebred katadins were 22.51% superior to purebred Romanov rams, hybrids with argali blood were superior to their Romanov counterparts by 9.6%, and with mouflon blood – by 11.4%.
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Battacone, Gianni, Mondina Francesca Lunesu, Salvatore Pier Giacomo Rassu, Anna Nudda, and Giuseppe Pulina. "Effect of Suckling Management and Ewe Concentrate Level on Methane-Related Carbon Footprint of Lamb Meat in Sardinian Dairy Sheep Farming." Animals 11, no. 12 (December 20, 2021): 3605. http://dx.doi.org/10.3390/ani11123605.
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The aim of this study was to estimate the methane-linked carbon footprint (CF) of the suckling lamb meat of Mediterranean dairy sheep. Ninety-six Sarda dairy ewes, divided into four groups of 24 animals each, were assigned to 2 × 2 factorial design. The experiment included the suckling lamb feeding system: traditional (TS), in which lambs followed their mothers on pasture during grazing time, vs. separated (SS), in which lambs remained indoors, separated from their mothers during the grazing time. Each group was divided into high (HS) and low (LS) supplemented ewes (600 g/d vs. 200 g/d of concentrate). The estimated CH4 emission of the ewes, calculated per kg of body weight (BW) gain of the lamb during the suckling period, was then converted to CO2eq with multiplying factor of 25. The TS lambs showed lower methane-linked emissions than SS ones (p < 0.05). The sex of lambs affected their methane-linked CF, with males having lower (p < 0.05) values than females. Twins displayed much lower methane-linked CF than singles (4.56 vs. 7.30 kg of CO2eq per kg of BW gained), whereas the level of supplementation did not affect greenhouse gases (GHG) emission. Interaction displayed lower and not-different GHG emissions for both indoor- and outdoor-reared twins. In conclusion, the methane-linked CF of the suckling lamb meat can be reduced by maintaining the traditional lamb rearing system and by improving flock prolificacy.
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Battagin, Heloísa Valarine, Begoña Panea, and Marco Antonio Trindade. "Study on the Lamb Meat Consumer Behavior in Brazil." Foods 10, no. 8 (July 23, 2021): 1713. http://dx.doi.org/10.3390/foods10081713.
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In Brazil, the sheep market, including lamb meat consumption, is regionalized, and the consumption of lamb meat is higher in production areas; yet, consumption of lamb still remains below that of other meat livestock. The aim of this study was to identify the profile of Brazilian lamb meat consumers in order to understand their behavior in relation to food in general and on the consumption of this species. Therefore, a survey on consumer habits and preferences regarding food buying and consumption habits, their preferences in relation to the quality attributes of lamb meat, and sociodemographic characterization was performed. Data collected were analyzed by nonlinear canonic relationship analysis and categorical principal component analysis, followed by multiple factor analysis. Three consumer profiles were identified: traditional, interested, and disinterested, and a fourth group was considered independent but could not be described. Among lamb meat consumers, men with higher income seemed to be more frequent consumers than the others, and the intrinsic characteristics of meat quality, especially color and freshness, were the most important at the time of purchase. Thus, the results could be important to the industry in order to guide marketing strategies to certain niche markets.
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Pascual-Alonso, M., L. Aguayo-Ulloa, G. C. Miranda-de la Lama, S. Alierta, J. L. Olleta, M. M. Campo, M. Villarroel, and G. A. María. "Effect of slaughter age on meat quality of Chamarito lambs." Animal Genetic Resources/Ressources génétiques animales/Recursos genéticos animales 57 (May 25, 2015): 73–79. http://dx.doi.org/10.1017/s2078633615000156.
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SummaryChamaritolamb was recognized as a quality brand in Spain in April 2010 and this meat is highly appreciated in the local market, but little is known about how a short fattening period may affect final product quality. Twenty lambs, ten from the Ternasco category and ten from the suckling lamb category, were slaughtered and their carcass characteristics compared. All animals were weighed at birth, weaning and before slaughter, and average daily gain was calculated. Cold carcasses were weighed and bruising score, carcass conformation and carcass fatness were noted. The left back of each carcass was separated for dissection. The meat pH, cooking and thawing losses, texture, colour and fatty acid composition were measured on M.longissimussamples. Production traits and meat quality variables were analysed fitting a one-way model with the fixed effect of mean lamb age at harvest. The conformation and degree of fatness of Ternasco-type lambs was not significantly different from suckling lambs but the pH values 24.00 hours post-mortem in muscle (pHult) of the former was slightly higher. The fatty acid profile of suckling lambs was more suitable for a healthy human diet.
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Issakowicz, J., M. S. Bueno, C. M. P. Barbosa, E. B. Canova, H. L. Moreira, A. T. Geraldo, and A. C. K. Sampaio. "Crambe cake impairs lamb performance and fatty acid profile of meat." Animal Production Science 57, no. 4 (2017): 785. http://dx.doi.org/10.1071/an15360.
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The replacement of diet soybean meal protein with crambe cake protein (0%, 22%, 44% and 66%) was investigated to evaluate the effect on lamb performance and meat quality, as well as the extent to which erucic acid was incorporated into the meat. The inclusion of increasing levels of crambe cake resulted in poorer lamb performance, as demonstrated by a linear decrease in final liveweight and carcass weight. There was also an increase in plasma blood concentrations of aspartate transaminase and alanine transaminase, indicating hepatic injury. Reduced ether extract concentration of meat was observed, leading to higher shear-force values and a linear decrease in meat luminosity. The fatty acid profile of meat was drastically modified, presenting a reduction in total saturated and polyunsaturated fatty acid concentrations, particularly in the concentration of α-linoleic acid. Additionally, the total monounsaturated fatty acid concentration in meat decreased, while the concentration of erucic acid increased from 0.11% of total fatty acids in Longissimus lumborum samples from lambs fed diets with no inclusion of crambe cake, to 3.70%, 5.82% and 8.04% of total fatty acids in those from lambs fed diets where 22%, 44% and 66%, respectively, of the soybean meal protein was replaced with crambe cake protein. Therefore, the concentration of erucic acid in fatty acid profile of meat was higher than concentration deemed safe for human consumption.
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Jordán, María J., Cristina Martínez-Conesa, Sancho Bañón, Julio Otal, María Quílez, Inmaculada García-Aledo, Pascual Romero-Espinar, and Pedro Sánchez-Gómez. "The Combined Effect of Mediterranean Shrubland Pasture and the Dietary Administration of Sage By-Products on the Antioxidant Status of Segureña Ewes and Lambs." Antioxidants 9, no. 10 (September 30, 2020): 938. http://dx.doi.org/10.3390/antiox9100938.
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The objective of this study was to determine if the combined effect of ewe grazing and the incorporation of sage by-products in the lamb feed enhances the Segureña ewe and lamb antioxidant status. For that, the endogenous (related to blood antioxidant enzymes) and exogenous (plasma antioxidant activity) antioxidant systems of ewes and lambs were studied at the physiological stages of lactation, after weaning and at the end of the fattening period. Major results indicated that grazing improved the enzymatic antioxidant defense of ewes during the stressful period of lamb weaning, and also, the antioxidant status of the ewe plasma at both physiological stages: lactation and after lamb weaning. With regards to the lambs, ewe grazing stimulated the antioxidant enzymatic defense during lactation, but not the antioxidant capacity of the plasma. At the end of the fattening period, the inclusion of sage by-products in the lamb diet (10% w/w) enhanced both the enzymatic cascade and antioxidant capacity of the lamb plasma. The antioxidant capacity of the lamb meat was also studied and the benefits of sage were detected in samples from the deltoideus muscle. Thus, Mediterranean grazing stimulated the antioxidant defense in ewes, while the inclusion of sage by-products in the lamb diets enhanced the antioxidant status of both blood and meat.