Relevant bibliographies by topics / Meat quality indigenous sheep sa

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Academic literature on the topic 'Meat quality indigenous sheep sa'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Meat quality indigenous sheep sa"

1

Tshabalala, P. A., P. E. Strydom, E. C. Webb, and H. L. de Kock. "Meat quality of designated South African indigenous goat and sheep breeds." Meat Science 65, no. 1 (September 2003): 563–70. http://dx.doi.org/10.1016/s0309-1740(02)00249-8.

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Belhaj, Kamal, Farid Mansouri, Marianne Sindic, Marie-Laure Fauconnier, Mohamed Boukharta, Hana Serghini Caid, and Ahmed Elamrani. "Effect of Rearing Season on Meat and Intramuscular Fat Quality of Beni-Guil Sheep." Journal of Food Quality 2021 (March 24, 2021): 1–9. http://dx.doi.org/10.1155/2021/6615169.

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Twenty Beni-Guil-PGI female lambs were used to study the effects of rearing season on meat quality characteristics, fatty acids profile, and lipid content. The animals were reared according to the pastoral-transhumant system in the eastern region of Morocco. The treatments consisted of 10 female lambs reared in summer-autumn (SA) and slaughtered at winter season and 10 female lambs reared in winter-spring (WS) and slaughtered at spring season. After the slaughter, the longissimus lumborum was collected for each animal for meat quality analysis. Compared to lambs reared in SA, the meat from the WS group showed higher ( p < 0.01 ) pH, chroma, and lightness values (5.79 vs. 5.72, 23.97 vs. 18.46, and 47.03 vs. 41.04, respectively). On the other hand, the meat from WS presented higher ( p < 0.05 ) intramuscular fat content (5.14 % vs. 3.82%, respectively). However, the intramuscular fat of the lambs reared in SA was characterized by greater ( p < 0.01 ) PUFA percentage (16.82% vs. 12.40%, respectively), thrombogenic ( p < 0.001 ) and atherogenic index ( p < 0.001 ), and PUFA/SFA ratio ( p < 0.01 ; 0.42 vs. 0.25, respectively). Nevertheless, those reared in WS season have a higher ( p < 0.001 ) PUFA n − 3 (2.58% vs. 1.14%, respectively) content, and therefore favorable ( p < 0.001 ) n − 6/n − 3 ratio (3.78 vs. 12.98, respectively).
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Bjelanovic, M., V. Grabez, G. Vucic, A. Martinovic, L. R. Lima, B. Markovic, and B. Egelandsdal. "Effects of different production systems on carcass and meat quality of sheep and lamb from Western Balkan and Norway." Biotehnologija u stocarstvu 31, no. 2 (2015): 203–21. http://dx.doi.org/10.2298/bah1502203b.

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The identification of meat quality characteristics from selected breeds grazing in specific regions is particularly relevant to achieve a marketing advantage. Longisimus thoracis at lumborum (LTL) from the indigenous Western Balkan (WB) sheep - VlasickaPramenka (VP) sheep and lambs, and Pivska Pramenka (PP) sheep grazing in Bosnia & Herzegovina (B&H) and Montenegro (MN), respectively, was compared regarding carcass and meat qualities to the crossbred Norwegian white sheep (NWS) - sheep and lambs, grazing in wide Hardangervidda and Jotunheimen regions where the lamb meat is marketed as gourmet meat. The WB sheep had lower average carcass weights and antioxidant capacity, higher ultimate pH, intramuscular fat and n-6/n-3 ratio, but better tenderness and color stability compared to NWS. The WB lambs were lighter, had higher n-6/n-3 ratio, lower antioxidant capacity and became more easily rancid despite a higher fat ?-tocopherol content. The marketing advantage of WB meat is its tenderness properties while NO's NWS lambs displayed a better nutritional profile.
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Rana, MS, MA Hashem, S. Akhter, M. Habibullah, MH Islam, and RC Biswas. "Effect of heat stress on carcass and meat quality of indigenous sheep of Bangladesh." Bangladesh Journal of Animal Science 43, no. 2 (September 30, 2014): 147–53. http://dx.doi.org/10.3329/bjas.v43i2.20717.

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The research was conducted to study the effect of heat stress on carcass characteristics and meat quality in indigenous sheep. Nine sheep were divided into three groups which were almost similar in age, sex and weight. Three groups were divided as zero hour (T0), four hours (T4) and eight hours (T8) heat exposure to direct sunlight. During experimental period temperature–humidity index (THI) value was calculated as 27.09 which indicated T4 and T8 groups were subjected to heat stress condition for at least four hours and eight hours respectively every day. Slaughter weight, body length and heart girth had no significant difference among the treatment groups. Dry matter, ash and ether extract had no significant difference (p>0.05) among the treatment groups but crude protein were increased with the increase of heat stress from T0 to T8 group (p<0.05). Drip loss was increased (p<0.05) in non-exposure group than treated groups but there is no significant result (p>0.05) found in pH and cooking loss. Carcass weight and eye muscle area had no significant difference (p>0.05) among the treatment groups but dressing percentage was decreased with the increase of time in heat treated groups (p<0.01). Significant difference (p<0.05) were found in weight of heart, kidney, lung + trachea and pluck between control and heat treated groups. The significant difference (p>0.05) in empty gut was found in gut with content and gut fill in heat treated groups. It can be concluded that heat stress had significant changes on carcass characteristics and meat quality of indigenous sheep.DOI: http://dx.doi.org/10.3329/bjas.v43i2.20717 Bang. J. Anim. Sci. 2014. 43 (2): 147-153
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Friggens, N. C., T. H. McClelland, I. Kyriazakis, and M. Shanks. "An Assessment of Growth Potential in Small Sized British Sheep Breeds." Proceedings of the British Society of Animal Production (1972) 1993 (March 1993): 108. http://dx.doi.org/10.1017/s030822960002434x.

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Lamb producers in the Less Favoured Areas (LFAs) of the European Community appear, for different reasons, to be constrained by the economic value of the indigenous small-sized sheep breeds. The trial reported here forms part of a collaborative project whose overall aim is to improve the quality and marketability of sheep meat produced in the LFAs. The objective of this trial was to assess the growth potential of nine small sized sheep breeds, across three centres, providing a basis for subsequent production work. The three collaborating centres in Greece (paper no. 112), Spain (paper no. 26) and Scotland used indigenous breeds appropriate to their LFAs. The three British breeds studied were Scottish Blackface (SB), Welsh Mountain (WM), and Shetland (SH).
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Aksoy, Yüksel, Ümran Çiçek, Uğur Şen, Emre Şirin, Mustafa Uğurlu, Alper Önenç, Mehmet Kuran, and Zafer Ulutaş. "Meat production characteristics of Turkish native breeds: II. meat quality, fatty acid, and cholesterol profile of lambs." Archives Animal Breeding 62, no. 1 (February 1, 2019): 41–48. http://dx.doi.org/10.5194/aab-62-41-2019.

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Abstract. The study conducted a comparison of meat quality, fatty acid profile, and cholesterol amounts of longissimus dorsi (LD) and semitendinosus (ST) muscles of male lambs born to Turkish indigenous sheep breeds raised under intensive conditions. A total of 36 singleton male lambs were used as experimental animals of the Akkaraman (A), Morkaraman (M), Awassi (IW), Karayaka (KR), Kıvırcık (KV), and Middle Anatolian Merino (MAM) pure breeds. All lambs were fed the same diet until they reached a target weight of 40 kg weight. After the feeding period, all lambs were slaughtered and LD and ST muscle samples were collected to determine meat quality traits, fatty acid profile, and cholesterol amounts. Although there were no significant differences between lambs in terms of the fatty acid profile of LD and ST muscles, KR lambs had a higher cholesterol content in both muscles in comparison with the lambs born to other breeds (p<0.05). While water-holding capacity, dripping loss, pH, color, dry matter, ash, and intramuscular fat values of ST muscles showed differences among breeds (p<0.05), dripping loss, pH, cooking loss, color, dry matter, ash, protein, and intramuscular fat values of LD muscles differed between breeds (p<0.05). The data of the current study indicated that meat quality characteristics and cholesterol contents of Turkish indigenous breeds showed differences, and these differences may be used for alternative lamb meat production for the consumer.
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Arsenos, G., D. Zygoyiannis, D. Kufidis, N. Katsaounis, and C. Stamataris. "Effect of breed and nutritional management on fatty acid composition of lambs of dairy Greek breeds of sheep." Proceedings of the British Society of Animal Science 2001 (2001): 77. http://dx.doi.org/10.1017/s1752756200004592.

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Carcass fat of meat producing animals has long been identified as one of the most important characteristics of overall meat quality. In this respect, consumer choices of particular food reflect their awareness of the link between health and consumption of fats particularly saturated. Lamb meat is considered to be excessively fat and this results in substantial loss in its marketability. This study was carried out to assess the effect of breed, sex, post-weaning nutrition, live weight at slaughter and their interactions on the fatty acid (FA) composition in carcass fat of lambs of three indigenous dairy Greek breeds of sheep.
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Hoffman, Louwrens, and Sara Erasmus. "Provenance in Sheep: The Karoo Lamb Story." Proceedings 36, no. 1 (April 8, 2020): 188. http://dx.doi.org/10.3390/proceedings2019036188.

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Noted for its unique herbaceous flavour which is imbued from a diet of indigenous fragrant plants, Karoo lamb is marketed as one of South Africa’s finest meat products and enjoys Protected Geographical Indication (PGI) status in South Africa and the European Union. Its distinct quality is imparted through natural grazing of the sheep on the Karoo veld that has a significant influence on the sensory and chemical profile of the meat. Descriptive sensory analysis, fatty acid analysis, solid-phase microextraction, isotope ratio mass spectrometry, portable near-infrared reflectance spectroscopy and proton transfer reaction-mass spectrometry proved to be very successful analytical tools for the authentication of regionally unique lamb meat, distinguishing Karoo from Non-Karoo lamb. Characteristic volatiles, specifically terpenes, present in both the Karoo bushes and the Karoo lamb meat and fat were detected. The dominant terpenes were tentatively identified as α-pinene, β-pinene, limonene and trans-caryophyllene, and they were particularly prominent in the fat tissue. Within the Karoo, regional differences were apparent as Hantam Karoo lamb had the highest ratings for herbaceous aroma and flavour and contained the greatest concentration of terpenes. Herbaceous aroma and flavour attributes associated with a diet rich in fragrant Karoo plants were verified with stable isotope ratio analysis. The results confirm that Karoo bushes are responsible for the distinct aroma and flavour of Karoo lamb, thereby providing vital evidence for its certification and to justify the protection of its indicator status.
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Ramsay, K., M. Smuts, and H. C. Els. "Adding value to South African landrace breeds conservation through utilisation." Animal Genetic Resources Information 27 (April 2000): 9–16. http://dx.doi.org/10.1017/s1014233900001243.

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SummaryThe paper analyses the importance of breed conservation in South Africa by means of added value through a number of species. This principle was applied to some of Southern Africa populations: Nguni cattle, indigenous pigs, indigenous sheep landraces including fat-tails (Pedi, Damara, Zulu, Afrikaner) and fat-rumped breeds (Persian) as well as the improved Boer goat. The latter is an example of what can be achieved by selecting an indigenous breed for a specific purpose.For each breed, possible alternative uses are explained by analysing their characters. For the Nguni cattle (very well adapted to local conditions) a premium is paid for hides with minimal tick damage as these are used for car upholstery, an important added value. Beef quality and easy calving are also relevant factors that are important when crossing the Nguni with European breeds.Indigenous sheep landraces are often used to develop hardy composites and this helps their conservation, while the Boer goat is in demand in many countries for meat-production and has been exported world-wide; this is probably the only selected meat-goat in the world.Indigenous pig breeds are capable of generating a good income and are satisfactory alternatives to modern breeds.
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10

Shija, Dismas S., Louis A. Mtenga, Abiliza E. Kimambo, Germana H. Laswai, Daniel E. Mushi, Dynes M. Mgheni, Angello J. Mwilawa, Eligy J. M. Shirima, and John G. Safari. "Chemical Composition and Meat Quality Attributes of Indigenous Sheep and Goats from Traditional Production System in Tanzania." Asian-Australasian Journal of Animal Sciences 26, no. 2 (February 1, 2013): 295–302. http://dx.doi.org/10.5713/ajas.2012.12432.

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Dissertations / Theses on the topic "Meat quality indigenous sheep sa"

1

Tshabalala, Papiso Ariette. "Meat quality of South African indigenous goat and sheep breeds." Diss., 2000. http://hdl.handle.net/2263/30430.

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