Carcass characteristics and meat quality of Suffolk Down suckling lambs

Pérez, Patricio; Maino, Mario; Tomic, Gerda; Mardones, Elvira; Pokniak, J.

doi:10.1016/s0921-4488(02)00076-7

Cited by 44 publications

(52 citation statements)

References 7 publications

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“…The mean percentage of proximate principles and fatty acid profile of Bandur ram lamb meat observed in the the present study (Table 7) were similar to the earlier findings in Suffolk Down suckling lamb (Perez et al, 2002), Dorper sheep (Tshabalala et al, 2003), Awassi ram lambs (Abdullah and Qudsieh, 2008) and Kivircik lambs of Turkey (Yarali et al, 2014). Further, the meat had almost equal proportion of unsaturated and saturated fatty acids.…”

Section: Chemical Composition Of Meatsupporting

confidence: 90%

Carcass and meat quality characteristics of Bandur ram lambs

Kumar

Jayashankar

Ramakrishnappa

et al. 2017

IJAR

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The present study was aimed at characterizing carcass and meat quality traits in Bandur/ Mandya ram lambs. Eighteen ram lambs were slaughtered at the age of six months by Halal method. The pre-slaughter weight (PSW), hot carcass weight (HCW) and dressing percentage based on PSW recorded were 13.49 ± 0.26 kg, 6.44 ± 0.14 kg and 47.77 ± 0.70 per cent, respectively. The mean loin eye area was 15.43 ± 0.64 cm 2 . The mean primal cut weights for leg, loin, rack, chuck, and breast and fore shank were 2.090 ± 43.35, 0.675 ± 29.40, 0.646 ± 28.82, 2.036 ± 47.35 and 0.601 ± 23.97 kg, respectively. The highest proportion of meat was recorded in leg (25.06%) and chuck (23.23%). The meat quality traits viz., pH, water holding capacity, Warner-Bratzler Shear Force value, cooking loss and back fat thickness were 6.35 ± 0.05, 49.74 ± 3.33 per cent, 3.75 ± 0.14, 26.01 ± 2.19 per cent and 0.26 ± 0.02 cm, respectively. The mean percentage values for proximate principles viz., moisture, crude protein, crude fibre, ether extract, and total ash were 72.10 ± 0.38, 19.76 ± 0.34, 0.24 ± 0.03, 7.23 ± 0.47 and 1.01 ± 0.04 per cent, respectively. Compared to earlier reports higher loin eye area measurement was observed in the present study indicating higher muscular development in Bandur ram lambs.

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Section: Chemical Composition Of Meatsupporting

confidence: 90%

Carcass and meat quality characteristics of Bandur ram lambs

Kumar

Jayashankar

Ramakrishnappa

et al. 2017

IJAR

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“…In a similar manner to these results, Pérez et al (2002) indicate that in Suffolk Down lambs gender did not influence the yield of primal cuts. However, in lambs of the Segureña breed it has been reported that gender influences the neck and shoulder yield being greater in males (Peña et al, 2005).…”

Section: Discussionsupporting

confidence: 78%

“…In contrast to the results of this study, Macías-Cruz et al (2010) when evaluating carcasses of lambs (average age 233 days) from three racial groups found no influence of lamb gender on L. dorsi muscle reporting values of 15.9±0.7 and 17.0±0.7cm 2 for females and males, respectively. Moreover, in lambs (79 days old) of the Segureña (Peña et al, 2005) and Suffolk Down breed (between 23 and 30 days of age) (Pérez et al, 2002) it has been reported that the area of the L. dorsi muscle is not affected by lamb gender.…”

Section: Discussionmentioning

confidence: 99%

Influence of gender on carcass yield of twin lambs Blackbelly x Pelibuey at 56 days of age

García-Osorio

Oliva-Hernández

Osorio-Arce

et al. 2016

Arq. Bras. Med. Vet. Zootec.

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The aim of this study was to determine the influence of gender on pre-weaning growth, yield and weight of primal cuts of the carcass of Blackbelly x Pelibuey lambs. 16 twin lambs were used. The lamb gender was the fixed factor. The variables evaluated were: body weight at birth and at weaning, average daily weight gain, weight and yield of carcass and primal cuts: neck, arm, thorax, abdomen and leg. Gender did not affect (P>0.05) body weight at birth. However, the pre-weaning average daily weight gain and body weight at weaning were affected (P<0.05) by the gender. Hot carcass yield and weight and primal cuts were not affected (P>0.05) by the gender of the lamb. Nevertheless, the area of the Longissimus dorsi muscle and cavity fat were different between males and females (P<0.05) 11.5±0.73cm 2 and 198±0.05 g vs 9.3±0.73cm 2 and 282±0.05g, respectively. In conclusion, in twin lambs Blackbelly x Pelibuey males had greater average daily weight gain and body weight at weaning than females. Carcass yield and weight and primal cuts were not affected by the gender of the lamb. However, males had greater area of the L. dorsi muscle than females and these in turn had a greater amount of cavity fat than males.

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“…O valor médio obtido para força de cisalhamento em carne de cabritos mestiços foi de 5,40 kg-f (Tabela 2), sendo que a dos animais SRD (6,65 kg-f), mestiços 1/2 A (5,11 kg-f) e mestiços 1/2 B (5,77 kg-f) apresentaram valores maiores (p < 0,05) que a dos mestiços 3/4 B (4,39 kg-f 28 encontraram cordeiros mestiços com valor de 3,4 kg-f. e PÉREZ et al 19 na África perceberam valor de 3,75 kg-f. O fato dos ovinos depositarem elevada quantidade de gordura intramuscular e os caprinos não 16 , pode ter contribuído para a maior maciez na carne ovina que na caprina. ARGÜELLO et al 3 considera a maciez da carne um dos mais importantes atributos de satisfação do consumidor.…”

Section: Filé Mignon Bovinounclassified