Effect of energy source and level, and animal age and sex on meat characteristics of sheep

Jaborek, Jerad R; Zerby, H. N.; Moeller, S. J.; Wick, Macdonald; Fluharty, F. L.; Garza, H.; García, Lyda G.; England, E. M.

doi:10.1016/j.smallrumres.2018.07.005

Cited by 9 publications

(17 citation statements)

References 27 publications

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“…Feeding methods and performance data collection procedures were presented previously for short-fed lambs ( Jaborek et al, 2017 ), long-fed lambs ( Jaborek et al, 2018b ), and yearling and mature ewes ( Jaborek et al, 2018a ). Short-fed lambs from Jaborek et al (2017) were removed from the feedlot for harvest on a pen basis when ewe and wether lambs reached an average BW of 59.0 and 63.5 kg, respectively.…”

Section: Methodsmentioning

confidence: 99%

“…All sheep were harvested, and carcasses were fabricated, at The Ohio State University Meat Science Laboratory (Columbus, OH). Carcass data collection and meat sample collection procedures were reported by Jaborek et al (2017 , 2018a , 2018b ). Longissimus thoracis (LT) were removed at fabrication, vacuum packaged, and aged for a total of 14 d prior to being frozen (−20 °C) and stored until taste panel evaluation.…”

Section: Methodsmentioning

confidence: 99%

“…The 2015 National Lamb Quality Audit ( Hoffman et al, 2016 ) identified eating satisfaction as the most important quality attribute for consumers when making a decision to purchase lamb, with eating satisfaction and quality most commonly described as either lamb flavor or taste by respondents. Although few differences in meat quality characteristics, including pH, instrumental color, cook loss, and shear force, were reported due to diet, sheep age, and sex ( Jaborek et al, 2018a ), the influence of these classifications on lamb flavor has been reported to be variable, which can present inconsistent eating experiences for consumers. Results from the National Lamb Quality Audit ( Hoffman et al, 2016 ) indicated that the “inconsistency of lamb flavor” was a threat to lamb consumption in the United States.…”

Section: Introductionmentioning

confidence: 99%

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Effect of energy source and level, animal age, and sex on the flavor profile of sheep meat12

Jaborek

Zerby

Wick

et al. 2020

Translational Animal Science

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The effects of dietary energy source, energy level, sheep age, and sheep sex on flavor and off-flavor intensity were evaluated. Consumer panelists, with previous lamb-eating experience, assessed lamb flavor and off-flavor intensity on a 100-point, end-anchored scale (0 = very mild to 100 = very intense), with off-flavor being defined as anything different than lamb flavor. Lamb longissimus thoracis (LT) and whole, boneless ground shoulder (GS) formed into patties were evaluated. Trial 1 was a randomized complete block design with a 3 × 2 factorial arrangement of treatments. Sheep age (ewe lambs, yearling ewes, and mature ewes; n = 16/age) and ad libitum access to diets [alfalfa pellets (AP) or whole-shelled corn (WSC100)] were treatments. The LT from mature ewes had a greater (P ≤ 0.02) off-flavor intensity when compared with yearling ewes and ewe lambs. Ground shoulder from sheep raised on AP had a greater lamb flavor (P ≤ 0.04) and off-flavor (P ≤ 0.04) intensity than GS from sheep consuming WSC100. Trial 2 was a randomized complete block design with a 3 × 2 × 2 factorial arrangement of treatments. Three dietary treatments [AP, WSC100, and restricted intake of whole-shelled corn to 85% of ad libitum (WSC85)], lamb sex (ewes and wethers; n = 48/sex), and lamb age [short fed, 177 ± 16.6 d of age and 93 ± 20.5 d on feed (DOF); long fed, 294 ± 7.0 d of age and 219 ± 3.8 DOF]. Flavor intensity of the LT was greater (P ≤ 0.05) from lambs offered AP when compared with lambs offered WSC85, whereas lamb flavor of the LT from lambs fed WSC100 was intermediate and not different from the lamb flavor of the LT of lambs fed AP or WSC85. The LT of long-fed lambs had a greater (P ≤ 0.01) lamb flavor and off-flavor intensity when compared with short-fed lambs. Lambs offered AP resulted in a GS with greater lamb flavor intensity (P ≤ 0.01) when compared with lambs offered WSC85 and WSC100, with no diet influence on GS off-flavor intensity. Long-fed lambs produced GS with a greater lamb flavor (P ≤ 0.01) and off-flavor (P ≤ 0.01) intensity when compared with GS from short-fed lambs. Results from the two trials indicate lamb flavor and off-flavor intensity were greater from sheep offered a high-forage (AP) diet when compared with a high-concentrate (WSC) diet. Lamb flavor intensity increased as age of the sheep at harvest increased, suggesting dietary management and associated age-related effects at harvest will influence consumer perception of lamb flavor.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of energy source and level, animal age, and sex on the flavor profile of sheep meat12

Jaborek

Zerby

Wick

et al. 2020

Translational Animal Science

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“…In confinement systems, daily gains of 350-370 g/d are reported [117,118] and over 300 g/d, even with 60% levels of a fibrous by-product (distillers dried grains with solubles) in the diet [117]. Jacques et al [70] working with lambs fed with ad libitum concentrate, 60% hay and 40% concentrate, fresh forage cut and offered twice a day, and grazing lambs, reported daily gains of 449, 347, 267, and 295 g/d, respectively.…”

Section: Performance Of Lambs Fed Fresh Forage Plus Other Feedstuffsmentioning

confidence: 99%

Lamb Fattening Under Intensive Pasture-Based Systems: A Review

Fernandez-Turren

Repetto

Arroyo

et al. 2020

Animals

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The benefits of pasture-based systems on the fatty acid composition of sheep meat appear to be achievable despite variability in the quality of the pastures. Lambs fed high levels of temperate pastures have an excess of N-ammonia derived from protein degradation. Furthermore, animal performance is highly variable depending on the quality of the pasture at the time of grazing, and high animal performance in these systems appears to be linked to the use of high-quality pastures with high availability, and is possibly added to by the inclusion of concentrates that allow increasing energy intake and a better use of the N in the pasture. The combination of high-quality pastures and total mixed ration offers a good alternative to the inclusion of concentrates in the diet, improving the use of N, and avoiding acidosis problems. However, information to determine the effect of a number of nutritional strategies on meat quality, and the minimum level of pasture intake necessary to achieve the benefits of pastoral systems is still lacking.

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“…However, few studies have focused on the myosin gelation properties of duck meat in relation to age. The effects of age on the meat tenderness in other breeds of livestock and poultry meat have been studied (D'Alessandro et al, 2019;Jaborek et al, 2018;Polidori et al, 2017), but how the thermal stability of myosin in Beijing duck affects the texture of the gel has not been studied.…”

Section: Articlementioning

confidence: 99%

The Effect of Age on the Myosin Thermal Stability and Gel Quality of Beijing Duck Breast

Wei

Pan

Liu

et al. 2020

Food Sci Anim Resour

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The effect of age (22, 30, 38, and 46 days) on Beijing duck breast myosin gels was investigated. The results showed that the water holding capacity (WHC) and gel strength were markedly improved at the age of 30 days. Differential scanning calorimetry suggested that the myosin thermal ability increased at the age of 30 and 38 days (p<0.05). A compact myosin gel network with thin cross-linked strands and small regular cavities formed at the age of 30 days, which was resulted from the higher content of hydrophobic interactions and disulfide bonds. Moreover, the surface hydrophobicity of myosin extracted from a 30-day-old duck breast decreased significantly under temperature higher than 80℃ (p<0.05). This study illustrated that myosin extracted from a 30-day-old duck's breast enhanced and stabilized the WHC, thermal stability and molecular forces within the gel system. It concluded that age is an essential influencing factor on the myosin thermal stability and gel quality of Beijing duck due to the transformation of fibrils with different myosin character.

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Effect of energy source and level, and animal age and sex on meat characteristics of sheep

Cited by 9 publications

References 27 publications

Effect of energy source and level, animal age, and sex on the flavor profile of sheep meat12

Effect of energy source and level, animal age, and sex on the flavor profile of sheep meat12

Lamb Fattening Under Intensive Pasture-Based Systems: A Review

The Effect of Age on the Myosin Thermal Stability and Gel Quality of Beijing Duck Breast

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