Meat quality characteristics of lambs of three organically raised breeds

Komprda, T.; Kuchtík, Jan; Jarošová, Alžběta; Dračková, Eliška; Zemánek, L; Filipčík, B

doi:10.1016/j.meatsci.2012.03.004

Cited by 33 publications

(45 citation statements)

References 42 publications

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“…The highest carcass yield (CY) in our experiment was found in S 50 T 50 and the lowest in S 100. However, all values of CY in our experiment were signifi cantly lower than those published by Abdullah et al (2010) and Komprda et al (2012). On the other hand, in all crossbreds were found comparable values of CYs with data published by Kremer et al (2004) and Cividini et al (2005).…”

Section: Resultssupporting

confidence: 55%

“…The genotype had no sigifi cant eff ect on either conformation score or the fatness score which is not Cividini et al (2005) and Komprda et al (2012). Nevertheless the best overall evaluation of both indicators in our experiment was found in S 50 T 50 male lambs while their conformation score was slightly worse than in S 75 T 25, whereas their fatness score was the lowest.…”

Section: Resultsmentioning

confidence: 49%

“…The genotype had a signifi cant eff ect only on the proportion of kidney. On the other hand, Barone et al (2007) and Komprda et al (2012) recorded a signifi cant eff ect of genotype on most of basic carcass characteristics. The highest carcass yield (CY) in our experiment was found in S 50 T 50 and the lowest in S 100.…”

Section: Resultsmentioning

confidence: 97%

“…Also a carcass value of lambs is aff ected by a great number of diff erent factors where the most important are the breed, nutrition, sex, management and health. The eff ect of sheep genotype on carcass characteristics was evaluated by Shaker et al (2002), Hernández-Cruz et al (2009) and Komprda et al (2012).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Genotype on Growth and Basic Carcass Characteristics in Male Lambs

Koutna

Kuchtík

Filipčík

2016

Acta Univ. Agric. Silvic. Mendelianae Brun.

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The aim of the study was to evaluate the eff ect of a genotype on growth and basic carcass characteristics in male lambs. The experiment was carried out at an organic farm in Proseč and four diff erent genotypes were included in the experiment: Šumavská sheep (S) 100, n = 8; S 50 Texel (T) 50, n = 11; T 75 S 25, n = 13 and S 75 T 25, n = 11. The genotype had no signifi cant eff ect on most of the monitored growth parameters. The highest daily gain (DG) in the interval from birth to 100 days of age was found out in S 75 T 25 (327 g) but the highest DG from birth until the end of the experiment was found in S 50 T 50 (199 g). By contrast, the lowest DGs in both above mentioned intervals were found out in S 100 (265 and 147 g, respectively). With regards to basic carcass characteristics, the genotype had a signifi cant eff ect only on proportion of kidney. The highest carcass yield (44.80%) was found in S 50 T 50 and the lowest (37.66%) in S 100. The best conformation score was found in S 75 T 25 (3.18) and the lowest fatness score in S 50 T 50. To conclude, it is possible to state that use of the Texel rams in crossing with the Šumavská ewes had a positive eff ect on both growth and basic carcass characteristics.

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Section: Resultssupporting

confidence: 55%

Section: Resultsmentioning

confidence: 49%

Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Genotype on Growth and Basic Carcass Characteristics in Male Lambs

Koutna

Kuchtík

Filipčík

2016

Acta Univ. Agric. Silvic. Mendelianae Brun.

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“…The age, sex, and breed of the animal and the type of feed are some of the factors that can affect the quality of the sheep meat [6]- [10]. The pH level of the lamb meat does not appear to be affected by feed type [11].…”

Section: Introductionmentioning

confidence: 99%

Effect of the Type of Pasture on the Meat Characteristics of Chilote Lambs

Ramírez-Retamal¹,

Morales²,

Martínez³

et al. 2014

FNS

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How to cite this paper: Ramírez-Retamal, J., et al. AbstractChilote sheep are a native breed from Chiloé Archipelago in the southern Chile. They are descendants from sheep originally introduced by the Spaniards in the 1600s, and then evolved in a harsh environment in relative isolation from the continent. There is little information about the quality of the meat of the Chilote lambs (Ch). The objective of this study was to compare the quality of Ch lamb meat with two types of marginal pastures. The two treatments were: 1) Ch lambs, naturalized grassland (n = 13) and 2) Ch lambs, rangeland (n = 11). Rangeland is composed of both grasses and native shrubs. All lambs were kept with their mothers until slaughter at 90 days of age. Instrumental color, shear force, pH levels, and chemical and fatty acid content were analyzed. The pasture type did affect the results, given that Ch lambs fed on naturalized pasture had a lower shear force and higher intramuscular fat levels whereas Ch lambs fed on rangeland pasture showed higher percentages of n-3, n-6 fatty acids and Polyunsaturated fatty acids. However, the concentrations of fatty acids were similar in both groups. The results indicated some evidences that the type of pasture of Chiloe archipelago confers specific differences of quality that could form the basis to generate a premium product.

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Suckling or non‐suckling? Sensory characterization of commercialized lamb meat according to feeding

Etaio,

Bravo‐Lamas,

Pérez‐Elortondo

et al. 2023

Food Science & Nutrition

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Consumption of meat from suckling lambs is typical in some regions. However, sensory differences between meat from suckling and non‐suckling lambs are barely described in previous studies. The objectives of the present study were (a) to develop a method to describe the sensory characteristics of lamb meat, including the development of sensory references for odor, flavor, and texture attributes; and (b) to study the sensory differences between lamb meat commercialized as “suckling lamb” and that commercialized without this designation. Twenty‐three sensory attributes were selected, and their corresponding sensory references were developed. A detailed procedure to evaluate the samples was also set up. This methodology was used to characterize samples (n = 48) from a survey of lamb meat from different types of stores (n = 23). Half of the samples were commercialized as sucking lamb and the other half (older lambs) without this indication. Samples were bought in two seasons (May and December) to consider possible seasonal effects. Samples were evaluated in triplicate by 12 trained assessors. Data were analyzed by ANOVA (p ≤ .05). Apart from how long juiciness was maintained (“maintained juiciness”), all the selected attributes were appropriate to discriminate between samples. Lamb meat sold as “suckling” did not differ from the other lamb samples in odor and flavor, but there were clear differences in texture attributes: meat sold as suckling lamb was tenderer and juicier, with higher crumbliness, and with lower fibrousness, chewiness, and residue than non‐suckling lamb meat. Several sensory characteristics, mainly related to odor and flavor, varied according to the season.

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Meat quality characteristics of lambs of three organically raised breeds

Cited by 33 publications

References 42 publications

Effect of Genotype on Growth and Basic Carcass Characteristics in Male Lambs

Effect of Genotype on Growth and Basic Carcass Characteristics in Male Lambs

Effect of the Type of Pasture on the Meat Characteristics of Chilote Lambs

Suckling or non‐suckling? Sensory characterization of commercialized lamb meat according to feeding

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