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1
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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Payne, Claire E., Liselotte Pannier, Fiona Anderson, David W. Pethick, and Graham E. Gardner. "Lamb Age has Little Impact on Eating Quality." Foods 9, no. 2 (February 13, 2020): 187. http://dx.doi.org/10.3390/foods9020187.
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There is an industry wide perception that new season lamb has better eating quality than old season lamb. This study aims to identify differences in consumer eating quality scores between two age classes in lamb. Consumer eating quality scores from eight cuts across the carcass were evaluated from new season (NS; n = 120; average age = 240 days) and old season lambs (OS; n = 121; average age = 328 days), sourced from four different flocks. Cuts were grilled (loin, topside, outside, knuckle and rump) or roasted (leg, shoulder, rack) and scored by untrained consumers for tenderness, juiciness, liking of flavour and overall liking. There was no difference in eating quality scores between the two age classes for the loin, leg, shoulder and rack. This was similarly shown in the topside with the exception of juiciness scores where NS lambs were higher than OS lambs. There was also a lack of age difference in the outside with the exception of flock 3 where NS lambs scored higher than OS lambs for all sensory traits. Across all sensory traits, OS lambs received on average 2.8 scores lower for the knuckle and 3.1 scores lower for the rump compared to NS lambs. These results show little difference in eating quality between NS and OS lamb, and highlight the potential to develop high quality OS or “autumn lamb” products, with a similar premium price at retail as NS lambs.
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Kilkenny, J. B. "Changes in quality specifications for different markets." BSAP Occasional Publication 14 (January 1990): 109–13. http://dx.doi.org/10.1017/s0263967x0000210x.
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AbstractThere are three major markets for lamb — retail and catering domestic markets, and the export market. Most of the latter is within the European Community (EC) and as 1992 approaches the differences between the domestic and EC export markets will become less distinct. The basis of specifications for all of these markets, and sectors within them, is weight range, fatness and conformation. The majority of lamb is sold to the consumer (whether retail or catering) in a ‘bone-in’ form and weight range is therefore critical for many cuts, for example chops and leg joints, in determining either weight at sale (and price of pack) or portion size.In the domestic market major multiple supermarkets are gaining market share at the expense of independent butchers. With their purchasing power they can and do impose increasingly tight and sophisticated specifications. All, for their majority of ‘bone-in’ cuts, specify a carcass weight range of 16 to 20 kg. It is estimated by the Meat and Livestock Commission (MLC) that around 8% of lamb is now sold retail in a boneless form (boneless joints, lamb steaks, cubed lamb and minced lamb) and that this is a growing sector of the lamb market. Lamb is a small carcass unit (in comparison with beef and pork), has a high bone content and thus the cost of boning-out lamb carcasses is high. To reduce costs there is advantage in buying heavier lambs (but only if they are lean) and the premium specification for lambs for producing boneless cuts (and other forms of products) are increasingly in the range 20 to 24 kg.Fatness continues to be the primary consumer negative about lamb. For ‘bone-in’ cuts it is difficult to trim, for boneless cuts extra trimming is possible but at the cost of reduced yields. There is a common specification for fatness in terms of MLC carcass classification — fat class 2 or 3L with increasing preference for the former. Conformation is the least important aspect of domestic market specifications. Nevertheless, for ‘bone-in’ cuts, particularly the important leg joint, shape is considered by many meat buyers as being important and most will be specifying carcasses of at least average shape, i.e. carcass class R. The export market is more complicated in terms of basic specifications. For the major market in northern and central France the specification is more or less identical to that of the major supermarkets in the domestic market. In south Europe requirement is for a much lighter lamb, 8 to 12 kg, very lean, fat class 1 and 2, and shape is almost irrelevant. Belgium and Germany require heavier lambs (18 to 22 kg) and this reflects usage in catering and processing.There is growing interest in quality assurance schemes for lamb in the UK based on various carcass, slaughterhouse, storage and distribution factors.
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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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Mustafa, M. I., and G. M. Webster. "A comparison of concentrate and silage-based finishing diets on the performance, carcass composition and meat quality of suffolk cross and scottish blackface lambs." Proceedings of the British Society of Animal Science 1995 (March 1995): 90. http://dx.doi.org/10.1017/s0308229600028579.
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There is great variation in lamb carcass quality due to there being many breeds and crosses involved in lamb production. Breed of lamb appears to influence the pattern of development of the important carcass components, and thus the carcass quality, when comparison is made at equal weights. Plane of nutrition may also affect the growth rate, carcass composition and eating quality of lambs of the same genotype. It was planned to study the effect of both breed and diet on growth performance, carcass and meat quality characteristics by feeding two different diets to the lambs of two different breeds similarly managed from birth to slaughter.
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Hart, K. W., A. Chadwick, F. Sebe, P. Poindron, R. Nowak, and D. Blache. "Colostrum quality of ewes of calm temperament is not responsible for low lamb mortality." Australian Journal of Experimental Agriculture 46, no. 7 (2006): 827. http://dx.doi.org/10.1071/ea05348.
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Perinatal lamb mortality is a serious issue for the sheep industries. Starvation is implicated in many of these lamb deaths. Ewes with a calm temperament lose significantly fewer lambs than ewes with nervous temperament, particularly in the critical first 3 days after birth. Colostrum provides essential nutrition to neonatal lambs. This research set out to determine whether ewe temperament affects the quantity and quality of colostrum that ewes produce. Calm temperament was found to have an influence on the viscosity of colostrum 6 h after birth. High variability in all aspects of colostrum production were found in the study and may be a limiting factor in lamb survival in certain circumstances. There is little evidence, however, to suggest a strong association with ewe temperament and is therefore unlikely to explain the lower lamb mortality that is reported to occur among calm ewes.
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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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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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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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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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Ripoll, Guillermo, Margalida Joy, and Begoña Panea. "Consumer Perception of the Quality of Lamb and Lamb Confit." Foods 7, no. 5 (May 22, 2018): 80. http://dx.doi.org/10.3390/foods7050080.
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Zalick, N. "The Welsh lamb premium scheme in practice." BSAP Occasional Publication 17 (January 1993): 73–76. http://dx.doi.org/10.1017/s0263967x00001336.
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AbstractThe topography and climate of Wales dictate that there is no realistic alternative to livestock production; sheep rearing is a virtual necessity. The output value of the Welsh sheep industry, with approximately 5.5 million breeding ewes, is well in excess of £200 million.Welsh Lamb Enterprise (WLE) was established in 1982 by a group of lamb producers in Wales who recognized the importance of efficient promotion and marketing. In 1985, WLE launched a Quality Assurance Scheme to identify Premium Quality Welsh Lamb, and to ensure a regular supply of Welsh lamb that was guaranteed to be of a consistently high specification. In setting up the scheme, there was close co-operation with Food From Britain to ensure that it had a meaningful standard.All participating abattoirs have to comply with strict regulations and undergo rigid independent inspections. Only lean carcasses of the highest quality are given the stamp of approval. Under WLE specifications, Premium Quality Welsh lambs must not be above fat class 3L and have conformation levels of E, U and R. Certified carcasses are clearly identified, and retail packs of fresh, chilled meat must carry a ‘use by’ date and full instructions for domestic storage. A network of wholesalers has been established so that orders for Premium Quality Welsh Lamb may be processed rapidly for immediate delivery anywhere in England and Wales.During its first year of operation, approximately 67 000 lambs were accepted into the Quality Assurance Scheme; currently, the number is closer to 500 000.
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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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Hashimoto, Juliano Hideo, José Carlos da Silveira Osório, Maria Teresa Moreira Osório, Marlice Salete Bonacina, Rosilene Inês Lehmen, and Carlos Eduardo da Silva Pedroso. "Carcass quality, parts and tissue development of lambs finished in three systems." Revista Brasileira de Zootecnia 41, no. 2 (February 2012): 438–48. http://dx.doi.org/10.1590/s1516-35982012000200029.
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The objective of this study was to evaluate the effect of finishing systems on natural pasture and gender on the carcass quality, parts and tissue development of lambs. Forty-five non-castrated males and forty-five females were distributed in a completely randomized design into three treatments: lamb with mother kept on pasture; weaned lamb kept on pasture and weaned lamb kept on pasture with supplementation (soybean hulls at 1% of body weight). The criteria for slaughter was body condition score (2.0 - 3.0). The carcass characteristics and parts composition were influenced by the sex. The finishing system with supplementation promoted greater carcass yield and longer leg length. The tissue composition was different only for the sex, with the males presenting bigger amount of muscle mass. The allometric growth of shoulder of supplemented lambs and the shoulder and leg of the lambs with mother had been precocious, while the ribs of the supplemented lambs and lambs with the mother were late and the other components had growth similar to the half-carcass. For the females, only shoulder of lambs finished with mother presented precocious growth, being isogonic for the other cuts. The finished systems evaluated demonstrated that Texel × Corrierdale lambs slaughtered with similar body condition score present similar carcass quality. The development is influenced by the termination system and sex. The quali-quantitative characteristics of the carcass were influenced by the sex. The development of the regional components of the males are influenced by the finishing system. Nevertheless, the tissu components are not influenced by the finishing system or gender.
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Holst, PJ. "Supplementary feeding of oat grain or lucerne hay to crossbred ewes at lambing." Australian Journal of Experimental Agriculture 27, no. 2 (1987): 211. http://dx.doi.org/10.1071/ea9870211.
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Border Leicester x Merino ewes (body condition score 2.6-3.0) grazing short pastures were given feed supplements during lambing, to examine effects on lamb survival. Supplementary feeding of poor quality lucerne hay, good quality lucerne hay or oaten grain, each given ad libitum, began 3 days prior to the start of the 4-week lambing period and continued to the end of lambing. One third of the ewes had twins. Lamb marking percentage for the unsupplemented treatment was 108.5% compared with 109.9, 118.1 and 111.7% for the poor quality lucerne hay, good quality lucerne hay and oaten grain treatments respectively. Of twin-bearing ewes given good quality hay, 60% reared both lambs, compared with 48-49% of those given poor quality hap or grain (n.s.) and 36% of those not supplemented (P < 0.05). Supplements did not improve the survival rate of single lambs. Overall survival (combining birth types) of lambs was also significantly improved by a supplement of good quality hay. The observed differences in twin survival were associated with differences in ewe grazing behaviour. These results support recommendations that supplementary feeding of twin-bearing ewes approaching lambing with a body condition score of 2.6-3.0 will improve lamb survival and weaning weights.
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Monori, István, Alajos Fehér, and Róbert Czimbalmos. "Feeding questions of organic lamb fattening." Acta Agraria Debreceniensis, no. 33 (June 5, 2009): 155–60. http://dx.doi.org/10.34101/actaagrar/33/2864.
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Organic farming has done in line with conventional farming in the Karcag Research Institute of DU CASE since 2001. Our organic farming activities were enhanced with sheep farming andgrassland management in 2005. We started our study of technology development of organic lamb fattening and the treatment of its economic effect this year. Our goal was to developthe elements of the technology to reach a more efficient organic lamb fattening. We also studied what economic advantages the organic sheep farming could realize in the present economic environment. Our studies were carried out between 2005 and 2007. We established that the excellent ewe feeding (good quality of fodder and silage) can decrease the lamb feeding cost between the 2nd and 8th weeks of the lambs’ life. We established that theyield of convention lambs are significantly higher than the yield of organic lambs. The cost of organic lamb fodder is significantly lower than the cost a convention lamb fodder, but the profit was higher in the case of convention lamb fattening. The organic lamb fattening technology (without extra price) is not competitive to the conventional lamb fattening technology. We think that the profitability of organic lamb fattening is significantly less than of the convention one. The organic lamb price should be 20-30% higher than the other price to be competitive. Unfortunatly there is only a little demand for organic lamb and there is no difference between the prices of organic and convention lambs, so organic sheep farmers have worse economic circumstances than conventional sheep farmers.
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Vipond, J. E., S. Marie, and E. A. Hunter. "Effects of clover and milk in the diet of grazed lambs on meat quality." Animal Science 60, no. 2 (April 1995): 231–38. http://dx.doi.org/10.1017/s1357729800008390.
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AbstractThe eating quality of lambs slaughtered at weaning or 8 to 9 weeks later off pastures of diploid grass (D), tetraploid grass (T) and tetraploid grass/white clover (TC) was studied. Samples of lean from grilled chops and roasted leg joints were assessed by members of a group of 36 sensory panellists for texture by rating juiciness and tenderness on an eight-point scale. Lamb and abnormal flavour were assessed in lean and fat samples. Lean from lambs slaughtered off the mother at weaning was significantly more tender than from lambs slaughtered 8 to 9 weeks later (5·8v. 5·0, s.e.d. 0·18; P < 0·001). There was a tendency for lambs slaughtered off TC to be more juicy and tender. Lean from chops was significantly more juicy and tender and of superior flavour to lean from leg and overall acceptability was higher for chops. Acceptability of lamb slaughtered at weaning was higher than of lamb slaughtered 8 to 9 weeks later (5·3v. 4·9, s.e.d. 0·14; P < 0·001).In further studies a trained sensory panel of 12 judges formed a consensus flavour profile for 10 attributes of lean and five attributes of fat. Univariate analysis revealed only small differences between treatments. Multivariate statistical procedures however identified significant treatment effects that appeared favourable to the flavour of lamb slaughtered off the mother although only around a third of the variation was explained.Analysis of weight loss on cooking showed less wastage when lambs were slaughtered off the mother (0·209 v. 0·225, s.e.d. 0·0043; P < 0·001) and when grazed on grass/clover (TC)v.grass (D, T) (0·206v. 0·222, 0·223; s.e.d. 0·0053;P < 0·01). Weight loss on cooking was negatively correlated with texture and overall acceptability.The results obtained provide evidence for enhanced eating quality from production systems involving the sale of lambs off the mother. Incorporation of grazing of clover pastures into production systems showed some small benefits.
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Casao, A., G. A. María, and J. A. Abecia. "A preliminary study of the effects of organic farming on oocyte quality in ewe lambs." Zygote 25, no. 1 (December 7, 2016): 98–102. http://dx.doi.org/10.1017/s0967199416000393.
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SummaryThis study tested whether feeding Rasa Aragonesa ewes certified organic feed, from 15 days before mating until lamb weaning, improved oocyte quality and in vitro maturation (IVM) and fertilization (IVF) performances of the offspring. In a second experiment, ovaries from ewe lambs that were bred on an organic farm and were of the same breed were compared with those from conventionally bred animals. The number (± standard error of the mean) of healthy oocytes per ewe lamb did not differ significantly between organic (12.2 ± 3.3) and conventionally (13.6 ± 4.0) fed ewes. Ovaries from ewe lambs born on an organic farm had significantly (P < 0.0001) more healthy oocytes per ewe lamb (39.6 ± 5.2) than did those born on a conventional farm (25.0 ± 4.2), and higher IVM (76.5% vs. 53.1%, P < 0.0001) and IVF (97.3 vs. 91%, P < 0.05) rates. In conclusion, this preliminary approach to the study of the effect of organic procedures on the sheep oocyte quality indicates that the total integration in the complete organic system improved the oocyte quality of ewe lambs, although organic feeding alone was insufficient to improve quality.
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Robertson, Susan M., and Michael A. Friend. "Performance of sheep systems grazing perennial pastures. 2. Wool quality and lamb growth." Animal Production Science 60, no. 3 (2020): 406. http://dx.doi.org/10.1071/an18556.
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This study evaluated wool quality and lamb production from four management systems with Merino ewes grazing a perennial pasture between 2006 and 2010, using different combinations of lambing time, ram breed and percentage of summer-active pasture species. All systems were stocked at a similar midwinter rate (dry-sheep equivalents per hectare of 8, 10.2, 13, 11.2 and 11.2 in the successive seasons 2006–2010). Liveweight, condition score, C fat and eye muscle depth at weaning of both Merino and crossbred lambs were always higher (P < 0.05) for lambs born in July than those born in September. Similarly, the sale weight of lambs born in July was always higher (P < 0.05) than of lambs born in September, partly because these lambs were usually retained for longer before sale. When lambs were born in September, sheep systems that carried higher numbers of ewes per hectare at the same midwinter stocking rate produced sale weights of lambs similar to those with fewer ewes, except where systems with fewer lambs per hectare enabled lambs to be retained for longer in favourable seasons. A higher percentage of lucerne (Medicago sativa, 40% cf. 20%) increased lamb sale weights only in favourable seasons. Clean fleece weights per ewe and staple strength were similar among systems in most years (2008–2010), although mean fibre diameter was lower (P < 0.05) in both late lambing systems (with 40% and 20% lucerne). The results indicate that choice of lambing time, ram breed and the flexibility to alter lamb sale date with seasonal conditions will have a larger impact on the performance of individuals than number of ewes per hectare where systems are grazed at the same midwinter stocking rate.
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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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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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Holst, P. J., D. F. Stanley, G. D. Millar, A. Radburn, D. L. Michalk, P. M. Dowling, R. Van de Ven, et al. "Sustainable grazing systems for the Central Tablelands of New South Wales. 3. Animal production response to pasture type and management." Australian Journal of Experimental Agriculture 46, no. 4 (2006): 471. http://dx.doi.org/10.1071/ea04041.
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The main limitations for prime lamb production in the Central Tablelands of New South Wales are low availability of forage early in the growing season (late autumn–early winter) and low nutritive value in the summer. This paper describes the performance of a first-cross lamb breeding enterprise on 4 pasture types and 2 management systems over 4 years for the Central Tablelands region. The pastures studied comprised a traditional unfertilised naturalised pasture, a similar pasture fertilised with superphosphate, a sod-sown fertilised introduced perennial grass pasture and a sod-sown summer growing perennial, chicory (Cichorium intybus L.) pasture. Grazing management involved either continuous grazing or tactical grazing that combined a lower annual stocking rate with an optional summer rest to maintain perennial grass content above 50%. An additional area of chicory pasture was set aside for finishing lambs. Over the experiment stocking rates were increased each year as the pasture became established, with increases ranging from 1.5 ewes/ha for tactically grazed unfertilised natural pasture to 3.6 ewes/ha, for chicory and clover pasture. The feed quality v. quantity problem of summer and autumn was reaffirmed for each pasture type except chicory and the lamb enterprise appeared to be sufficiently adaptable to be promising. Ewes lambed in September and produced satisfactory lamb growth rates (about 280 g/day for twins) on the various pastures until weaning in late December. Thereafter, lamb growth rates declined as the pastures senesced, except chicory, reaffirming the feed quality v. quantity problem in summer and autumn of naturalised and sown grass pastures for producing lamb to heavyweight market specifications. Weaning liveweights (in the range of 32–40 kg) from grass-based pastures were high enough for only about 45% of the lambs to be sold as domestic trade lambs with the remainder as unfinished lambs. In contrast, the chicory and clover finishing pasture produced lamb growth rates of 125 g/day and quality large, lean lambs suitable for the export market. Vegetable matter in the late January shorn wool was insignificant and there was no significant effect of pasture on fleece weight, fibre diameter or staple strength. Position of break in staples of wool from chicory pastures differed from that of the other pasture types and warrants further study on time of shearing. It was concluded that a first cross lamb producing enterprise of suitable genetics was effective in producing trade and store lambs before pasture senescence, but the inclusion of a specialised pasture of summer growing chicory would create greater opportunities. In the unreliable summer rainfall region of the Central Tablelands, the area of chicory pasture needed to maintain lamb growth rates of >125 g/day, estimated from these results, is around 10 lamb/ha of chicory.
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Novoselec, Josip, Željka Klir Šalavardić, Danijela Samac, Mario Ronta, Zvonimir Steiner, Vinko Sičaja, and Zvonko Antunović. "Slaughter Indicators, Carcass Measures, and Meat Quality of Lamb Fattened with Spelt (Triticum aestivum spp. Spelta L.)." Foods 10, no. 4 (March 30, 2021): 726. http://dx.doi.org/10.3390/foods10040726.
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The aim of this research was to investigate the slaughter indicators, carcass measures, and meat quality of lambs fattened with spelt. Lambs consumed various feed mixtures (1000 g day−1 lamb−1): I—control group; II—group with 10% dehulled spelt; III—group with 20% dehulled spelt. In the blood, the concentrations of minerals (calcium, phosphorus, magnesium, and iron), biochemical parameters (urea, glucose, total proteins, albumin, globulin, cholesterol, triglycerides, high-density lipoprotein, low-density lipoprotein, ß-hydroxybutyrate, non-esterified fatty acids, glutathione peroxidase, and superoxide dismutase), and hepatic enzymes (alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, gamma-glutamyltransferase, and creatine kinase) were determined. After slaughter, carcass development was measured. Samples of musculus semimembranosus were taken, of which the physical properties were analyzed. By analyzing the production properties of the lambs, we found that the slaughter characteristics of the lamb carcasses and the physical properties of the lamb meat as well as most biochemical indicators and enzymes did not significantly differ. The concentrations of albumin were increased in the groups with 10% and 20% spelt, as was the activity of alkaline phosphatase in the group with 20% spelt. The presented results indicate that spelt is an appropriate ingredient in the diet for weaned lambs.
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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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Frank, Damian, Margaret Raeside, Ralph Behrendt, Raju Krishnamurthy, Udayasika Piyasiri, Gavin Rose, Peter Watkins, and Robyn Warner. "An integrated sensory, consumer and olfactometry study evaluating the effects of rearing system and diet on flavour characteristics of Australian lamb." Animal Production Science 57, no. 2 (2017): 347. http://dx.doi.org/10.1071/an15006.
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Producing lamb with good eating quality – flavour, tenderness and juiciness – is essential for consumer satisfaction. Forages such as lucerne and plantain can play an important role in sustainable lamb production; however, it is important to ensure that these feeds do not introduce undesirable flavours. We evaluated the potential for backgrounding (post-weaning) and finishing diets (11 weeks pre-slaughter) to affect lamb eating quality. Lambs were backgrounded on either (1) a combination of three cultivars of perennial ryegrass or (2) a combination of lucerne, ryegrass and fescue and then finished (76 days) on one of three forages; (1) perennial ryegrass (Lolium perenne), (2) lucerne (Medicago sativa) or (3) plantain (Plantago lanceolota). After slaughter, striploin (M. longissimus thoracis et lumborum) and topside (M. semimembranosus) muscles were removed. Grilled striploins were subjected to consumer acceptance studies and quantitative descriptive analysis by a trained sensory panel. Grilled meat from lambs finished on lucerne and plantain was equally or more acceptable than on ryegrass, with no negative impacts on flavour. The backgrounding system affected flavour attributes as well as tenderness. Grilled lamb volatiles were comprehensively characterised by gas-chromatography-mass spectrometry-olfactometry. Specific flavour-related sensory attributes were modelled using semi-quantitative volatile data. Targeted analysis of branch-chained fatty acids, 4-methylphenol and 3-methylindole indicated no significant effects of backgrounding regime or finishing feed. We conclude that neither lucerne nor plantain had negative impacts on lamb flavour although different combinations of backgrounding and finishing feeds may affect lamb tenderness.
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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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Campbell, Braden J., Jefferson S. McCutcheon, Francis L. Fluharty, and Anthony J. Parker. "PSIII-5 Delaying Weaning Age of Lambs Grazing Chicory (Cichorium Intybus) Increases Body Weight." Journal of Animal Science 99, Supplement_1 (May 1, 2021): 157. http://dx.doi.org/10.1093/jas/skab054.269.
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Abstract Two common challenges in forage-based lamb production systems is the restriction of net energy from grass-based pastures and the production losses associated with parasitic infection. The inclusion of nutrient rich forage in the diet and delaying lamb weaning age has shown to improve lamb growth rates in some systems. The objective of this experiment was to investigate the effects of grazing chicory (Cichorium intybus) and delayed weaning on the growth and health of young pasture-raised lambs. We hypothesized that improving the quality of available forage and delaying weaning would increase the body weight and parasite resilience of lambs. A total of 18 cross-bred ewes and 36 cross-bred lambs (25.2 ± 0.5 kg) were stratified by weight, sex, and randomly assigned to one of two weaning treatments: lambs weaned at 60 days of age (weaned) and lambs remained with their dam and weaned at 120 days of age (delayed weaned). Data were analyzed using PROC MIXED in SAS. Lamb body weight and indices of parasitism were measured every 14 days. There was a treatment × day effect for body weight as delayed weaned lambs were heavier on days 28, 42, and 56 compared with the body weight of weaned lambs (P < 0.02). In addition, there was a treatment × day effect for average daily gain (ADG) whereas delayed weaned lambs demonstrated greater ADG on days 14, 28, 42, and 56 compared with the ADG of weaned lambs (P < 0.02). In monitoring lamb health, there was a treatment × day effect as weaned lambs had a greater packed cell volume (PCV) on day 14 compared with the PCV of delayed weaned lambs (P < 0.03). Conversely, on day 56, weaned lambs had a lower PCV compared with the PCV of delayed wean lambs (P < 0.004). Delayed weaning has shown to be beneficial in improving lamb growth; however, in this instance, delayed weaning demonstrated variable responses in supporting lamb health while grazing on improved pastures.
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Zahija, Iva, Lea Demšar, Mojca Kuhar, Mateja Lušnic Polak, and Tomaž Polak. "Quality parameters and oxidative stability of lamb during ageing." Meso 22, no. 5 (2020): 357–67. http://dx.doi.org/10.31727/m.22.5.2.
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The aim was to determine the quality parameters and oxidative stability of colour, lipids and proteins (formation of carbonyls) of vacuum packed lamb at a constant temperature of 2 °C ±1 °C up to 15 days post mortem. The suitability of lamb loin (longissimus lumborum) for ageing and optimal ageing period to obtain optimum sensory properties, especially tenderness and aroma was determined. A sample of 100 g lamb meat contains 23.48 g protein, 69.66 g water and 5.48 g fat. Lamb samples were the most tender after 11 days (both, sensory assessed and instrumentally measured – share force decreased by 61%) and had the best aroma after 15 days post mortem. In the meantime, the lamb became significantly brighter and more saturated (higher L*, a* and b* values), the content of secondary lipid oxidation products increased (1.7 times higher amount of malondialdehyde), and the content of protein carbonyls decreased to the initial value, despite an initial increase observed 11 days post mortem. We found that lamb loin is suitable piece for ageing; the optimal duration of ageing of loins is 15 days post mortem.
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Garcia-Galicia, Ivan A., Jose A. Arras-Acosta, Mariana Huerta-Jimenez, Ana L. Rentería-Monterrubio, Jose L. Loya-Olguin, Luis M. Carrillo-Lopez, Juan M. Tirado-Gallegos, and Alma D. Alarcon-Rojo. "Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality." Antibiotics 9, no. 5 (May 12, 2020): 248. http://dx.doi.org/10.3390/antibiotics9050248.
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A study was conducted to investigate the effect of oregano essential oil (OEO) and monensin sodium on the oxidative stability, colour, texture, and the fatty acid profile of lamb meat (m. Longissimus lumborum). Twenty Dorper x Pelibuey lambs were randomly divided into five treatments; control (CON), monensin sodium (SM, Rumensin 200® 33 mg/kg), a low level of OEO (LO, 0.2 g/kg dry matter (DM)), a medium level of OEO (MO, 0.3g/ kg DM), and a high level of OEO (HO, 0.4 g/kg DM). Dietary supplementation of OEO at any concentration lowered the compression strength in comparison with CON and SM. MO had the highest a* values (7.99) and fatty acid concentration (C16:1n7, C18:1n9c, C18:1n6c, C20:1n9, and C18:2n6c) during storage for 7 d at 3 °C. Lipid oxidation was not promoted (p > 0.05) by the moderated supplementation of oregano essential oil; however, OEO at 0.3 g/kg DM showed a slight lipid pro-oxidant effect. Dietary supplementation of MO and SM had the same effect on colour, tenderness, and the fatty acid profile of lamb (L. lumborum). It was demonstrated that oregano essential oil was beneficial for lambs feeding, and it could be a natural alternative to replace monensin in lamb diets with improvements in the quality of the meat.
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Pannier, L., G. E. Gardner, and D. W. Pethick. "Effect of Merino sheep age on consumer sensory scores, carcass and instrumental meat quality measurements." Animal Production Science 59, no. 7 (2019): 1349. http://dx.doi.org/10.1071/an17337.
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Slower growing Merino sheep often miss the lamb category and become yearlings. Yet, they may still produce meat of acceptable eating quality, thus opening the opportunity to develop high quality yearling products. Consumer sensory differences (tenderness, overall liking, juiciness, liking of flavour and liking of odour) of grilled wet-aged (5 days) steaks from the M. longissimus lumborum (LL) and M. semimembranosus (SM) derived from wether lamb (n = 185; average age 355 days) and wether yearling (n = 206; average age 685 days) Merinos were tested. Additionally, the age effect on carcass and instrumental meat quality traits was analysed. Lambs were born in 2009 and 2010 at two research sites (Kirby, Katanning), and yearlings were born in 2009 at five research sites (Kirby, Cowra, Rutherglen, Struan, Katanning). On average within each muscle, yearlings had lower scores for all sensory attributes (P < 0.01) compared to lambs. Lambs versus yearlings born in the same year and reared at the same research site had greater sensory differences within the SM (P < 0.01), up to 10.0 eating quality scores more for tenderness. In contrast, the LL samples had almost no significant differences between the two age groups. A portion of the differences in overall liking and liking of flavour scores was explained by intramuscular fat. Yearlings were slightly heavier (P < 0.01) but leaner (P < 0.01), compared to lambs, and yearling meat colour was darker (P < 0.01). While the results generally supported the better eating quality of lamb, they demonstrated a very acceptable yearling LL eating quality, and showed the smaller impact of age on the LL muscle in Merinos. Hence, the development of a high quality yearling product for the LL muscle is possible.
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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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Bond, Cherry. "Evaluation of lamb colostrum supplements." Veterinary Record 187, no. 11 (September 29, 2020): e100-e100. http://dx.doi.org/10.1136/vr.105763.
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IntroductionHalf of UK lamb mortality occurs within the first 24 hours of life, with newborn lambs requiring adequate intake of colostrum as soon as possible after birth to combat disease and optimise health. Approximately 22 percent of ewes produce colostrum of inadequate quality; consequently, colostrum replacers and supplements can be offered. Colostrum replacers should fully replace maternal colostrum, whereas colostrum supplements have been developed to provide exogenous immunoglobulins to neonates when natural concentrations are low and should contain a minimum of 3 g IgG/feed.MethodsFifteen different colostrum supplements were evaluated. For each product, two different batches were analysed for IgG content.ResultsLevels of IgG/feed ranged from 0.4 to 3.5 g. Products with the highest IgG levels were Lamaid (VetPlus), Colostro+ Lamb (Greencoat), Ovicol (Farmsense) and Shepherdess Lamb Colostrum (Provimi) averaging ≥3.0 g/feed. The remaining 11 products had IgG levels below 3 g IgG/feed, hence could be providing inadequate levels of IgG and potentially impacting on neonatal health.ConclusionThis study has shown great variability between the quality of commercially available colostrum supplements, so care must be taken when selecting products.
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da Silva Magalhães, Tamires, Edson Mauro Santos, José Esler de Freitas Júnior, Stefanie Alvarenga Santos, Douglas dos Santos Pina, Luis Gabriel Alves Cirne, Luis Fernando Batista Pinto, et al. "Chitosan and cottonseed processing method association on carcass traits and meat quality of feedlot lambs." PLOS ONE 15, no. 11 (November 23, 2020): e0242822. http://dx.doi.org/10.1371/journal.pone.0242822.
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The objective of this study was to evaluate the effects of the association of cottonseed processing method with chitosan on carcass traits and meat quality of lambs finished in feedlot. Eighty lambs with an average body weight of 20.6 kg, with 04 months of age, were distributed in a completely randomized design, in a 2 x 2 factorial arrangement. The factors were represented by two cottonseed processing method (whole or ground) and two levels of chitosan (0 and 136 mg/kg BW). The association of cottonseed processing method with chitosan in the lamb diet did not affect (P>0.05) carcasses traits. The pH, color, cooking losses, shear force, and proximate composition of meat were also not affected (P>0.05) by the processing method of cottonseed or its association with chitosan in the lamb diets. There was an increase in palmitoleic (c9-C16:1; P = 0.01) and conjugated linoleic (P = 0.02) fatty acids when ground cottonseed was associated with chitosan. Ground cottonseed associated with chitosan increases the concentration of unsaturated fatty acids in the meat of feedlot lambs.
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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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Johnston, S. D., and R. W. J. Steen. "The effect of genotype on lamb carcass characteristics." Proceedings of the British Society of Animal Science 1995 (March 1995): 45. http://dx.doi.org/10.1017/s0308229600028142.
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The most important consideration in quality lamb production is the breed genotype used. Much work has examined a selection of terminal sire breeds, but less emphasis has been placed on assessing the influence of the female genotype on carcass quality. The benefits of the Texel breed in terms of higher carcass lean content has been highlighted (More O’Ferrall and Timon, 1977; Kempster et al 1987), but it has been suggested that Texel lambs are penalised under current MLC grading guidelines. Leymaster and Jenkins (1993) reinforced this suggestion by indicating that Texel sired lambs deposited proportionally more subcutaneous and less intermuscular fat than Suffolk sired lambs.This study was carried out to compare the Dutch Texel (DT) and Suffolk (S) breeds as terminal sires and crossed with Greyface (GF) and Suffolk Cheviot (SC) dams. The effect of the proportion of DT blood in lambs on carcass quality was also examined. For this purpose GF, DT x GF and pure DT lambs were compared.
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Dawson, L. E. R., A. F. Carson, L. O. W. McClinton, D. J. Kilpatrick, and B. W. Moss. "Comparison of the carcass characteristics and meat quality of lambs produced from Texel and Rouge de l’Ouest ewes and their crosses." Animal Science 77, no. 1 (April 2003): 57–65. http://dx.doi.org/10.1017/s1357729800053649.
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AbstractAn experiment was undertaken to compare the carcass characteristics and meat quality of lambs from crossbred ewes produced by crossing Texel sires with Rouge de l’Ouest dams and Rouge sires with Texel dams, relative to lambs from purebred Texel and Rouge ewes. The ewes were crossed with Texel or Rouge sires and the relative performance of the sires assessed in terms of lamb carcass quality. Ewe and ram genotype had a significant effect on conformation classification. Lambs from Texel ewes had a greater conformation classification (4·0) than lambs from Rouge ewes (3·4, s.e. 0·09) (P<0·001) and Texel-sired lambs had a greater conformation classification (4·0) than Rouge-sired lambs (3·6, s.e. 0·06) (P<0·001). Fat depth was significantly influenced by ewe genotype with lambs from Texel × Rouge ewes having greater fat depths compared with lambs from Texel ewes (longissimus dorsi 2·3 and 1·9 (s.e.0·12) mm respectively) (P<0·05). Chemical composition of the carcass and meat quality measurements were unaffected by ewe or ram genotype. Significant heterosis effects on lamb live-weight gain (21 g/day; 15%) (P<0·01) from birth to slaughter, age at slaughter (–37 days; –12%) (P<0·01), weight of perinephric and retroperitoneal fat (76 g; 38%) (P<0·01) and fat depth over the longissimus dorsi (0·3 mm; 16%) and gluteus medius (0·5 mm; 17%;P<0·05) were obtained. The results from this study demonstrate that significant heterosis effects, particularly in terms of lamb growth rate, can be achieved by crossing Rouge and Texel breeds. In addition lambs from hybrid ewes have similar conformation characteristics to the Texel breed which has been intensively selected for carcass characteristics.
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CHEN, G., G. D. LI, M. K. CONYERS, and B. R. CULLIS. "LONG-TERM LIMING REGIME INCREASES PRIME LAMB PRODUCTION ON ACID SOILS." Experimental Agriculture 45, no. 2 (April 2009): 221–34. http://dx.doi.org/10.1017/s0014479708007497.
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SUMMARYPrime lamb live weight response to lime application on pasture was measured in a grazing experiment in the high rainfall zone of the southwestern slopes of New South Wales, Australia. The pastures were limed every 6 years over 15 years. First cross South African Meat Merino lambs were used as test animals. Pre- and post-grazing pasture dry matter (DM) yield, botanical composition, feed quality and lamb live weight were monitored over 12 weeks in 2007. Results showed that liming significantly increased pasture DM yield of high quality species and improved overall pasture quality due to increased digestibility and metabolic energy content. As a result, the limed perennial and annual pastures carried 24.0% (3.6 lambs ha−1) and 29.0% (4.4 lambs ha−1) more stock than the unlimed perennial and annual pastures, respectively. Averaged across pasture types, the limed pastures produced 30.6% (131 kg ha−1) more lamb live weight gain than the unlimed pastures over 12 weeks. The live weight gain varied between grazing cycles depending on the availability of feed-on-offer and feed quality, which were closely related to the rainfall pattern. The perennial pastures did not show any advantage in animal production over annual pastures during the experimental period due to lack of moisture in the deep soil profile because of severe drought in the previous year. More seasons with normal or above average rainfall are needed to compare animal production on perennial pastures and annual pastures to investigate the advantage of perennial pastures in animal production.
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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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Stevens, D. R., A. J. Wall, and B. R. Tho. "Potential impacts of different spring grazing strategies on lamb finishing in hill country." Journal of New Zealand Grasslands 77 (January 1, 2015): 131–40. http://dx.doi.org/10.33584/jnzg.2015.77.493.
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How does the pasture cover at the beginning of lambing and the grazing strategy used in early spring influence the ability of a hill country sheep and beef farm to finish lambs? The results from an intensive pasture-mowing trial investigating three defoliation intensities (Lax, Moderate and Intense) starting from two herbage masses (1200 or 1500 kg DM/ha) during early spring were used to provide data on potential pasture consumption and feed quality from lambing to weaning for a breeding ewe flock. Using simulation modelling, this pasture data was used to estimate the potential lamb and ewe liveweight changes from birth to weaning at each of three different stocking rates (4.5, 8 and 10.5 twin-bearing ewes/ha) that closely represented the three defoliation intensities originally studied in a mowing trial. The impacts of these early-spring herbage masses and grazing intensities/ stocking rates on subsequent feed requirements and potential lamb finishing during the later summer and autumn period in four contrasting geo-climatic regions of New Zealand were then further investigated using simulation modelling. Variations in ewe and lamb weaning weights were evident and reflected the amount of pasture available through the different grazing management approaches. For all four geoclimatic regions studied, the Intense grazing, high stocking rate strategy generally produced the greatest gross revenue per ha from lamb sales out of the three grazing strategies investigated, though not significantly greater than the moderate stocking rate in summer dry environments. However, under Intense grazing, a high pasture cover (1500 kg DM/ha), in comparison to a low pasture cover (1200 kg DM/ha) at the start of ewe lactation further improved the gross revenue received from lamb sales, especially in the Canterbury and Waikato environments but less so in the Hawke's Bay and Southland environments. These variations demonstrate how iterations based on the same starting properties impact on weaning weight of lambs and post-weaning pasture growth and/or feed quality. Keywords: emergence, feed supply, geo-climatic regions, iteration, lactation, lamb weaning weight, pasture quality.
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Webster, G. M., and Gillian M. Povey. "Nutrition of the Finishing lamb." BSAP Occasional Publication 14 (January 1990): 71–82. http://dx.doi.org/10.1017/s0263967x00002068.
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AbstractIn order to achieve maximum economic returns, the finished-lamb producer needs to plan his production system to meet the requirements of his chosen market. These requirements are now becoming more specific as consumer demands for a quality product increase and new markets (e.g. Europe) become available. With the diversity of genetic and environmental backgrounds of lambs destined for slaughter, together with the seasonality of breeding in sheep, it is not surprising that a range of finishing systems exists. This paper highlights recent developments in the nutrition of the finishing lamb and examines their potential.In the early lambing flock, where fast growth rates are essential, lambs are often weaned when they are 4 to 6 weeks old. Similarly, in flocks lambing more than once per year, early weaning is necessary to allow the ewe to recover body condition before the next mating. Cereals are rich sources of energy and highly palatable to young lambs. Their rapid rate of fermentation in the rumen makes intensive finishing on cereal-based diets a relatively easy process, with growth rates of 350 to 400 g/day allowing lambs to reach slaughter weight at 12 to 14 weeks of age. To avoid the production of soft fat, which arises from high levels of propionic acid in the rumen, cereals should be offered as whole grains. Considerable benefits in terms of growth rate may be achieved by the inclusion of high quality protein sources of low rumen degradability, such as fish meal, in the diet.The use of fodder crops grazed in situ for finishing store lambs has declined in recent years with the result that interest in indoor finishing systems has increased. These systems based on concentrate foods result in rapid growth rates. Alternatively, silage-based diets with appropriate supplements may be used to produce more modest growth rates, allowing lambs to be taken to heavier weights. Maintenance feeding during the store period has a major influence on the response of these lambs to improved nutrition, particularly to protein of low rumen degradability. Environmental limitations such as shortening daylength may also be an important consideration.Lamb carcass quality is becoming increasingly important in market specifications and the ability of lambs to produce more lean and less fat has been demonstrated in experiments involving pharmacological manipulation. While these techniques may not be acceptable to the consumer, the potential to enhance carcass composition by dietary means clearly still exists.
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Pouliot, É., C. Gariépy, M. Thériault, C. Avezard, J. Fortin, and F. W. Castonguay. "Growth performance, carcass traits and meat quality of heavy lambs reared in a warm or cold environment during winter." Canadian Journal of Animal Science 89, no. 2 (June 1, 2009): 229–39. http://dx.doi.org/10.4141/cjas08101.
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The goal of this study was to evaluate the impact of winter rearing environment on the growth performance and meat quality of heavy lambs. Half of sixty-four Dorset lambs (32 males and 32 females) were raised in each of two different environments: warm and cold with average temperature of 10.9 ± 0.7 °C and -2.0 ± 5.2 °C, respectively. The lambs were slaughtered at live weights of 41-45 kg for females and 46-50 kg for males. Cold environment had no adverse effect on either growth performance or carcass quality. The rate of longissimus dorsi muscle deposition (P = 0.049) and its depth at slaughter (P = 0.027) were rather greater in lambs reared in the cold environment and a higher proportion of oxido-glycolytic fibres (P = 0.047) was also observed in this muscle. Rearing environment had only a minor effect on the organoleptic qualities, with the cold environment promoting juiciness of the meat (P = 0.043). Therefore, cold environment rearing such as used in this study represents an economic advantage for lamb producers by reducing the costs associated with the construction of insulated barns, while maintaining growth performance, as well as carcass and meat quality. Key words: Lamb, rearing environment, temperature, growth, carcass, meat quality
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Gallo, Sarita Bonagurio, Mario De Beni Arrigoni, Ana Lucia da Silva C. Lemos, Márcia Mayumi Harada Haguiwara, and Helena Viel Alves Bezerra. "Influence of lamb finishing system on animal performance and meat quality." Acta Scientiarum. Animal Sciences 41, no. 1 (April 8, 2019): 44742. http://dx.doi.org/10.4025/actascianimsci.v41i1.44742.
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This study aimed to assess the influence of lamb finishing systems on zootechnical performance, as well as on carcass and meat quality. The experiment was conducted at the APTA’s experimental farm. Thirty-three lambs were used – both sexes, initial age of 90 ± 3 days, Texel with Santa Inês, each animal being one experimental unit, with 6 males and 5 females per treatment. Treatments consisted of: lambs finished on pasture, in semi-feedlot or in feedlot. The lambs were slaughtered with average live weight of 35 kg. Weight gain and carcass measures were taken by ultrasound. After slaughter, carcass conformation and yield, pH, temperature, color, water retention capacity and tenderness were measured. Animals finished on pasture had lower weight gain, were slaughtered at an older age, with lighter carcass weight, smaller loin area, lower shank compactness index, besides lighter shoulder and shank weights, compared to the other production systems (p < 0.05). There was no difference between the semi-feedlot and the feedlot systems for the assessed characteristics. In conclusion, production systems affect animal performance, as well as carcass and meat quality, especially when it comes to important production aspects, such as slaughter age and yield of premium cuts.
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Hoffman, Louwrens Christiaan, Bianca Claasen, Daniël André Van der Merwe, Schalk Willem Petrus Cloete, and Jasper Johannes Erasmus Cloete. "The Effects of Production System and Sex on the Sensory Quality Characteristics of Dorper Lamb." Foods 9, no. 6 (June 2, 2020): 725. http://dx.doi.org/10.3390/foods9060725.
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The effect of production systems on the sensory quality characteristics of Dorper lambs was investigated. Sixty lambs (ewes, rams, castrates) were allocated into two production groups (feedlot or free-range) at weaning with equal numbers of each sex represented in each group. The lambs were fed for five (slaughter group 1) or six (slaughter group 2) weeks. Feedlot lambs were fed a commercial pelleted diet while free-range lambs utilized natural shrub pastures. Samples of the Longissimus thoracis muscle were used for sensory evaluation. Feedlot lambs produced meat that was juicier and more tender than meat from free-range lambs. Initial juiciness was also higher in the meat from the feedlot lambs. No aroma or flavour differences were observed. The meat from the free-range ram lambs (slaughter group 1) was the least tender, whereas the lamb flavour was also compromised in the free-range ram lambs. Free-range meat may not necessarily be distinguished from feedlot meat as far as aroma and flavour are concerned.
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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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Phillips, K., K. P. A. Wheeler, A. V. Fisher, and G. Nute. "Investigation of the variation in lamb meat quality on three winter finishing systems." Proceedings of the British Society of Animal Science 2009 (April 2009): 46. http://dx.doi.org/10.1017/s1752756200028854.
Full textAbstract:
Consumer purchasing decisions are, to a large part, governed by the level and consistency of meat quality and there is a need to identify systems of production that deliver consistent lamb eating quality through the winter months that will restore retailer confidence in British lamb outside the main grazing season.. The Vipond et al. (2005) report on lamb eating quality highlighted the deterioration in lamb flavour post-Christmas and recommended that dietary effects be investigated with a specifically designed experiment.
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Conington, J., and A. Murphy. "A genetic analysis of wool characteristics and lamb performance traits in Scottish Blackface sheep." Animal Science 77, no. 3 (December 2003): 355–62. http://dx.doi.org/10.1017/s1357729800054308.
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AbstractGenetic parameters were estimated for wool quality, fleece characteristics and lamb production traits for Scottish Blackface sheep reared under extensive hill conditions in the UK. In two separate studies, heritabilities and genetic correlations were estimated for wool quality traits measured on lambs at 5 months of age and again on the shorn fleece a year later. The wool traits included birth coat length (BCT), 10-point scores for proportion of grey and kemp fibres present in the fleece (grey, kemp), British Wool Marketing Board (BWMB) recommendation (REC), greasy fleece weight (FLWT), BWMB fleece grade (FLGR), and average staple length (ASL). Genetic and phenotypic correlations were estimated between lamb wool traits and lamb live weights at birth (BWT), marking (at mid lactation with an average age of 7 weeks) (MWT), weaning (at an average age of 17 weeks) (WWT) and slaughter (SLWT), average fat depth (AVFD) and average muscle depth (MD). Individual lamb carcass measurements included Meat and Livestock Commission (MLC) conformation score (CONF) and fat class (FATC). Heritability estimates measured on 2524 or more live lambs were 0·69, 0·52, 0·26, 0·42 and 0·31 for BCT, ASL, grey, kemp and REC respectively. Heritability estimates for traits measured on the shorn fleece a year later for 1415 ewes were 0·37, 0·02, 0·57, 0·43, 0·46 and 0·14 for ASL, grey, kemp, REC, FLWT and FLGR respectively. Genetic correlations between FLWT in hoggets and other wool were positive and moderate to high in magnitude, ranging from 0·22 for kemp in lambs to 0·48 for grey in hoggets. Genetic correlations between REC and live-weight traits were 0·39 for MWT, 0·37 for WWT and 0·44 for SLWT. Genetic correlation between ASL and ultrasonic fat depth was 0·15 and for ASL and ultrasonic muscle depth was -0·30. The results indicate that the simple scoring systems derived to assess these traits are useful indicators of fleece quality, are highly repeatable over time and are a good gauge of likely future wool production. The results indicate that selection for heavier, leaner lambs should not compromise fleece quality, as assessed in this study.
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Holst, PJ, DG Hall, and DF Stanley. "Barley grass seed and shearing effects on summer lamb growth and pelt quality." Australian Journal of Experimental Agriculture 36, no. 7 (1996): 777. http://dx.doi.org/10.1071/ea9960777.
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The effects of mature barley grass (Hordeum spp.) pasture on lamb growth rates, carcass180 crossbred lambs finished on summer pastures. The effect of shearing at weaning, using 2 types of combs (traditional or cover) was compared with a 'no shearing' treatment.Exposure to barley grass pasture over November and December produced growth rates of 82 � 5 g/day for lambs slaughtered in January compared with growth rates of 141 � 5 g/day on lucerne pasture over the same period. On the barley grass pasture, shearing gave an immediate and sustained advantage (P<0.05) in growth rate but no difference between cover or traditional comb. Carcass weights were 21.4 � 0.3 and 19.0 � 0.4 kg for lambs grazing lucerne pasture and barley grass pasture, respectively. Shearing reduced pelt damage from barley grass seed to the extent that 85% of unshorn pelts had >5 scars per pelt compared with 13% in pelts from shorn lambs. Type of shearing comb did not influence the result. The results suggest that maturing barley grass pastures must be avoided if adequate growth rates are to be achieved in weaner lambs.
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Kopp, K. J., S. M. Robertson, and M. A. Friend. "Barley grain supplementation in late gestation to twin-bearing Merino ewes grazing high-biomass and high-quality pasture does not increase lamb survival." Animal Production Science 59, no. 3 (2019): 543. http://dx.doi.org/10.1071/an17378.
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Survival of lambs affects the profitability of Merino enterprises, with mortality from birth to marking the most prominent factor leading to poor reproductive performance. Survival of lambs following parturition is dependent on the ability to access colostrum and milk, which can be altered by the provision of barley grain to promote lactogenesis and colostrum production when feed availability is suboptimal. The present study evaluated whether the survival of lambs could be improved by supplementing ewes grazing abundant quality pasture with barley grain. Naturally joined Merino ewes (n = 240, 65.5 kg, body condition score (CS) 3) bearing twin fetuses grazing spring pastures (1712 kg DM/ha green, 12.3 MJ ME/kgDM, and 18.5% crude protein at the commencement of the experiment) were allocated to a supplemented or a control diet, with two replicates of each. Ewes were supplemented with 550 g/ewe.day barley grain (12.6 MJ ME/kgDM, 10% crude protein) for 20 days before and 2 weeks following the commencement of lambing (supplemented), or were unsupplemented (control). Ewes gained 0.5 CS and 10.6 kg liveweight from pre-lambing to lamb marking age in both treatments, indicating that their energy intake was high. The proportion of lambs surviving from birth to marking was 0.79 for control and supplemented treatments. Lamb survival was affected by the interaction (P = 0.039) between treatment and sex, with control female lambs having a significantly higher survival than control male lambs. Supplemented lambs reared as singles (17.1 ± 0.95 kg) had significantly (P < 0.05) heavier marking weights thanthe control lambs reared as singles (14.8 ± 1.1 kg), supplemented lambs reared as twins (14.7 ± 0.71 kg) and control lambs reared as twins (15.5 ± 0.70 kg). Lamb survival was not increased by provision of barley grain in the final weeks before lambing and the first 2 weeks of lambing when ewes were in good CS and grazed ample high-quality pastures.
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Karamichou, E., R. I. Richardson, G. R. Nute, K. A. McLean, and S. C. Bishop. "A partial genome scan to map quantitative trait loci for carcass composition, as assessed by X-ray computer tomography, and meat quality traits in Scottish Blackface Sheep." Animal Science 82, no. 3 (June 2006): 301–9. http://dx.doi.org/10.1079/asc200636.
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AbstractQuantitative trait loci (QTL) were identified for traits related to carcass and meat quality in Scottish Blackface sheep. The population studied was a double backcross between lines of sheep divergently selected for carcass lean content (LEAN and FAT lines), comprising nine half-sib families. Carcass composition (600 lambs) was assessed non-destructively using computerized tomography (CT) scanning and meat quality measurements (initial and final pH of m. semimembranosus, colour, shear force value, carcass weight, lamb flavour, juiciness, tenderness and overall liking) were taken on 300 male lambs. Lambs and their sires were genotyped across candidate regions on chromosomes 1, 2, 3, 5, 14, 18, 20 and 21. QTL analyses were performed using regression interval mapping techniques. In total, nine genome-wise significant and 11 chromosome-wise and suggestive QTL were detected in seven out of eight chromosomes. Genome-wise significant QTL were mapped for lamb flavour (OAR 1); for muscle densities (OAR 2 and OAR 3); for colour a*(redness) (OAR 3); for bone density (OAR 1); for slaughter live weight (OAR 1 and OAR 2) and for the weights of cold and hot carcass (OAR 5). The QTL with the strongest statistical evidence affected the lamb flavour of meat and was on OAR 1, in a region homologous with a porcine SSC 13 QTL identified for pork flavour. This QTL segregated in four of the nine families. This study provides new information on QTL affecting meat quality and carcass composition traits in sheep, which may lead to novel opportunities for genetically improving these traits.
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Trabalza-Marinucci, Massimo, Laura Mughetti, David Ranucci, Gabriele Acuti, Oliviero Olivieri, Dino Miraglia, and Raffaella Branciari. "Influence of Maternal and Postweaning Linseed Dietary Supplementation on Growth Rate, Lipid Profile, and Meat Quality Traits of Light Sarda Lambs." Scientific World Journal 2016 (2016): 1–10. http://dx.doi.org/10.1155/2016/5391682.
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The effects of dietary extruded linseed (EL) on growth performance, meat quality, and lipid profile ofSemimembranosusandLongissimus lumborummuscles of 81 Sarda lambs were studied in a 3 × 3 design: EL content (0%, 10%, and 20%) of maternal dietary concentrate fed from 20 d to parturition to 60 d of lactation and EL content (0%, 10%, 20%) of lamb concentrate fed after weaning for 30 d. The basal diet was composed of alfalfa and meadow hay during pregnancy and alfalfa hay during lactation. At slaughter, carcass and meat quality were evaluated. Sensory quality ofSemimembranosusfrom 0% and 20% EL lambs was assessed. Both maternal and postweaning diets affected growth performance, with higher body weights recorded with the 10% EL concentrate. Carcass and meat quality were not affected by diet. Saturated and monounsaturated FA decreased and n-3 polyunsaturated FA increased with increasing EL content in lamb diet. An increase in vaccenic and rumenic acid was associated with the EL content of the maternal diet. Both diets increased the n-6/n-3 FA ratio. No differences in acceptability were detected by consumers among groups. It is concluded that EL supplementation and early life nutrition can influence performance and FA metabolism in growing lambs.