The research carried out on meat from 45 ram lambs of the Polish merino
breed allowed to determine the effect of meat aging and muscle type on
physicochemical characteristics and oxidative stability of lipids. Analysis
of physicochemical traits (pH, meat color, expressed juice, cooking loss,
shear force, moisture, protein, fat and total collagen content) was
performed on fresh and meat aged for 14 d in the longissimus lumborum (LL) and gluteus medius (GM) muscles.
The meat aging determined all physicochemical characteristics except
protein and fat content. More changes in pH and meat color parameters
were defined in the GM muscle compared to the LL muscle. The increase in the
tenderness of meat expressed as a reduction (P<0.05) of shear force
values was observed in both muscles aged for 14 d. A lower value
(P<0.05) of the shear force, despite the higher content of
collagen, was determined in the GM muscle compared to LL. The investigated muscles
differed in the degree of lipid peroxidation expressed as thiobarbituric
acid-reactive substances (TBARS) in both fresh and aged meat. The TBARS
value was lower (P<0.05) in the LL muscle than in GM. In the longissimus lumborum muscle, the
significantly lower content of polyunsaturated fatty acids (PUFAs) and PUFA
n-6 has been recorded. The oxidation stability was not influenced by the
meat aging.
Twenty-four dual purpose (wool/meat) suckling and early weaned ram lambs were used to study the fatty acid profile in intramuscular fat of longissimus lumborum muscle and lipid oxidation in blood serum. At 60 days of age 12 rams were slaughtered as suckling lambs. The other 12 early weaned and fed according to standards by grass hay and concentrate, and slaughtered at 90 days of age. Suckling lambs had more polyunsaturated fatty acids (P≤0.01) than early-weaned lambs. Younger lambs obtained also higher values of n-3 fatty acids (P≤0.01) and lower n-6/n-3 ratio (P≤0.01) appropriate in relation to their contribution to human health. Muscle tissue of early-weaned lambs compared to suckling group was characterised by significantly higher c9,t11C18:2 content (P≤0.01), which is desirable in human diet with regard to its peculiarities. The higher amount (P≤0.01) of vaccenic acid, which is the substrate for rumenic acid formation, has been observed in early-weaned lambs also.
Abstract. An experiment was conducted to determine the chosen bioactive components and physico-chemical characteristics of lamb meat of different animal
genotypes and the muscle types. The 22 ram lambs of Polish Merino (PM) and
22 crossbreeds of Polish Merino × Berrichone du Cher (PMB) were fattened to
achieve their slaughter weight of 40 kg. After slaughter, the carcasses were
kept at 4 ∘C for 24 h. Then, the samples of longissimus lumborum (LL) and gluteus medius (GM)
muscle were collected to analyse the physico-chemical traits; fatty acid
profile; and concentrations of taurine, carnosine, L-carnitine. The GM muscle
compared to LL had the higher value (P < 0.05) of L* and a lower value
(P < 0.05) of b* and H* both in PM and PMB lambs. The value of
expressed juice was lower (P < 0.05) in both LL and GM muscles of PM
lambs. A higher amount (P < 0.05) of collagen was found in LL
muscle compared to GM both in PM and PMB lambs. The GM muscle of PM lambs
showed higher (P < 0.05) conjugated linoleic acid (CLA) content, as well as higher total polyunsaturated acids (PUFAs),
PUFA n-6, and PUFA n-3 (P < 0.05). The GM muscle was characterized by
a higher (P < 0.05) content of taurine, while in the LL muscle there was a
higher amount (P < 0.05) of carnosine. A larger amount (P < 0.05) of L-carnitine was found in GM muscle but only within PMB lambs. The
obtained results showed a greater impact of the lamb's genotype on the
physical characteristics of meat than on its chemical composition and the
content of bioactive components. The muscle type had an effect on meat
colour; collagen content; fatty acid profile; and amount of taurine,
carnosine, and L-carnitine present.
Abstract. Wet brewers
grain (WBG) is successfully used in animal nutrition, and due to its high
fiber content, especially in ruminants. The low cost of this fodder also has
an impact on the economic of production. The aim of this study was to
determine the effects of adding WBG to lamb fodder on the body weight gain,
slaughter value and meat quality. The experiment was conducted on 40 male
lambs of Polish Lowland sheep. The lambs were divided into two feeding
groups, the control and the experimental (20 heads in each group), and
fattened to their slaughter weight of 40 kg (± 2.5 kg). In the
experimental group 35 % WBG was added to the feed. Lambs fed with WBG
were characterized by higher daily weight gains (P≤0.01) and reached
their slaughter body weight significantly faster (P≤0.01). Furthermore,
the carcasses of the WBG group showed better hind leg conformation (P≤0.01) and a higher content of prime cuts (P≤0.05). The meat of lambs
fed on WBG also had a lighter color and a lower intramuscular fat content.
Additionally, the meat of this group was also characterized by higher PUFA
(P≤0.01) and C18 : 2 cis9, trans11 fatty acid (P≤0.01) contents. The results obtained indicate that WBS could be successfully
used in slaughter lamb production as a source of readily available, cheap
fodder, especially when fattening takes place a short distance from a
brewery.
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