Effects of genotype and fattening system on the quality of male lamb meat – Part 1: Technological properties and carcass measurements

Abstract

Abstract. This study was conducted to determine the effect of genotype and fattening system on carcass measurements of lambs and technological properties of the male lamb meat (Musculus longissimus dorsi, MLD). The animal material in the study included 39 Hemşin (H) and 39 Tuj (T) male lambs. Extensive (E), semi-intensive (SI) and intensive (I) fattening systems were applied in the study, which was completed within 90 d. In the E, SI and I fattening groups, a total of 48 lambs, including 16 lambs in each group, were slaughtered. The results of the study indicated that the effect of genotype on the first-hour yellowness (b*), being one of the colour parameters of the MLD, and the effect of the fattening system on 1 h hour redness (a*) and chroma (C*), being among the colour parameters, were statistically significant (P<0.05). The effect of genotype and fattening system on MLD pH at 45 min (pH45 min) and 24 h (pH24 h) after the slaughtering and on the third and seventh hour drip loss (DL %) was statistically nonsignificant (P>0.05). The effect of genotype and fattening system on DL, cooking loss (CL %) and texture (TT) was nonsignificant (P>0.05), whereas the effect of these factors on water-holding capacity (WHC %) was significant (P<0.05). The effect of genotype on external carcass length (ECL), internal carcass length (ICL), internal hindquarter length (IHL), and carcass and leg conformation was statistically significant (P<0.05). The effect of the fattening system on all the carcass measurements except for carcass conformation, carcass depth (CD) and external chest width (ECW) was statistically significant (P<0.05). Genotype and fattening system affected the colour and some quality traits of meat and carcass measurements of lambs.

Nutritional Enhancement of Health Beneficial Omega-3 Long-Chain Polyunsaturated Fatty Acids in the Muscle, Liver, Kidney, and Heart of Tattykeel Australian White MARGRA Lambs Fed Pellets Fortified with Omega-3 Oil in a Feedlot System

“…Fatty acid composition influences the nutritive value and organoleptic traits of meat including tenderness, flavor, and juiciness [20]. The fatty acid content of meat can be affected by the animal production system [21,22], breed or genotype [23,24], gender [25], age at slaughter [26], liveweight [27], level of fatness [20], type of muscle and feed. In lamb [28], cattle, swine, and poultry [29], it has been suggested that dietary manipulation can be utilized to improve the fatty acid content and nutritional value of meat that more closely meets nutritional guidelines.…”

The effect of breed and body weight at slaughter on histochemical muscle fiber characteristics and meat quality of longissimus lumborum and semitendinosus lamb muscles

“…The values of the expressed juice for LL and ST muscles indicate that the meat of PW lambs has a better ability to hold its own water compared to PL sheep. The influence of the genotype on water-holding capacity (WHC) was also confirmed in the research by Sarı et al (2019) conducted on Turkish sheep breeds. Also, Souza et al (2016) found that meat from Santa Inez lambs had a lower WHC than Dorper crossbreeds.…”

Discrimination study between the carcass and non-carcass components for interaction between gender, age, and production system in indigenous sheep

“…Sheep are grazing animals that get most of their nutrient requirements from pasture. They are more economical than other animal species, are resistant to diseases and harsh environmental conditions, are easy to herd, and can effectively benefit from plant resources (Sarı et al, 2019).…”