Effect of breed and different crossbreeds of lambs males on meat quality

Abstract

The quality characteristics of meat from 50-day-old Pomeranian lambs (PP) and crossbreeds by Berrichon du Cher (PB) and Charolaise (PCH) rams were determined in the study. Samples of the quadriceps muscle of the tight (m. quadriceps femoris) were taken to determine the chemical composition, physicochemical and healthful properties of meat, such as energy value, concentrations of cholesterol and collagen and the fatty acid profile in intramuscular fat. A sensory evaluation of lamb and texture measurement were also performed. It was found that both sire breeds had a significant effect on meat quality. Meat from crossbreds contained more dry matter and protein, and was characterized by a more desirable W/P ratio, a lower calorific value, a lower collagen content and better texture parameters. Crossing had no considerable influence on the fatty acid composition in intramuscular fat, but caused changes in the cholesterol content of meat, which decreased in PB lambs and increased in PCH lambs. Taking into account the health benefits and culinary values of lamb, Berrichon du Cher is a preferred sire breed.

Growth Curves in Lambs of Various Genotypes Created on the Basis of Improved Valachian and Tsigai Breeds

“…Growth intensity of lambs before weaning and after weaning significantly affects the economics of farming (Petr et al, 2009;Pajor et al, 2008;2009a;Wolfová et al, 2009;Komprda et al, 2012;Svitáková et al, 2014;Koutná et al, 2016). The growth is affected by many factors where the most important are the breed, nutrition, sex, litter size, management, biotic stress, health and age of mothers (Kuchtík and Horák, 2007;Dobeš et al, 2007;Hošek et al, 2008;Pajor et al, 2007;2009b;Kuchtík et al, 2010;Zapletal et al, 2010;Štolc et al, 2011;Ptáček et al, 2013;Lupi et al, 2015;Waheed et al, 2015;Aguirre Riofrio et al, 2016;Mellado et al, 2016;Moreira et al, 2016;Sieklicki et al, 2016).…”