The influence of terminal sire breed on carcass composition and eating quality of crossbred lambs

Abstract

Carcass and eating quality characteristics of crossbred wether and female lambs sired by Charollais (C), Suffolk (S) and Texel (T) rams out of Mule ewes (Bluefaced Leicester ♂ × Scottish Blackface ♀ or Swaledale ♀J)were evaluated in a study carried out over a 3-year period in an upland flock. A total of 10 unrelated rams of each breed were used as sires. Lambs (no. = 280) were selected for slaughter at the same estimated subcutaneous fat level on four occasions within each year (i.e. at weaning in July and at approx. monthly intervals thereafter). Following slaughter, the left side of each carcass was physically dissected. A loin joint from lambs slaughtered in the 2nd and 3rd years of the study (no. = 184) was used to evaluate eating quality.Suffolk-sired lambs were heavier at slaughter (S: 42·2; C: 41·0; T: 40·7 (s.e. 0·35) kg) but had similar killing-out proportions compared with the other two breeds (S: 444; C: 450; T: 452 (s.e. 26) g/kg). Texel-sired lambs had higher lean proportion (S: 543; C: 550; T: 567 (s.e. 4·4) g/kg) and lower total carcass fat proportion (S: 240; C: 242; T: 233 (s.e. 5·3) g/kg) compared with S and C sired lambs. Bone proportion was similar for C and T lambs but was higher for S (S: 199; C: 191; T: 191 (s.e. 2·1) g/kg). Lean: bone (S: 2·75; C: 2·90; T: 2·99 (s.e. 0·037)) and lean:fat (S: 2·38; C: 2·40; T: 2·54 (s.e. 0·034)) ratios were higher for T-sired lambs. Female lambs were lighter (40·4 v. 42·2 (s.e. 0·24) kg), and had proportionately more intermuscular fat than wethers (122 v.118 (s.e. 1·3) g/kg) but the sex differences for other tissue proportions were small. Carcass weights and total carcass fat proportions increased and lean proportions decreased across the four slaughter dates. There were no effects of breed or sex on eating quality. However, samples from lambs slaughtered at weaning were judged to be more tender than those slaughtered later in the season.

The effects of a loin muscling quantitative trait locus (LoinMAX™) on carcass and VIA-based traits in crossbred lambs

“…However, it is of note that the Poll Dorsetsired lambs recorded in this study seem to be within the normal range of carcass weights and grades found for commercial slaughter lambs sired by terminal sire breeds in the United Kingdom. Results of two trials assessing carcass quality in commercially finished lambs produced by Mules ewes mated to Texel, Suffolk and Charollais rams (Ellis et al, 1997;Lewis et al, 2006) reported similar average live weights at slaughter (, 40 to 42 kg) as those reported here. Average CCWs were slightly higher (by approximately 1 to 2 kg) than in the current trial, resulting in similar, or slightly higher, KO percentage.…”

Crescimento alométrico dos componentes da carcaça de cordeiros Texel × Ile de France confinados do desmame aos 35kg de peso vivo

“…Estes autores, contudo, trabalharam com cordeiros provenientes de cruzamento com a raça Ideal que, de acordo com OSÓRIO et al (1997), apresenta deposição mais acentuada de gordura na carcaça, em comparação a animais com maior aptidão para produção de carne. Nesse sentido, tem sido demonstrado que animais da raça Texel e seus cruzamentos apresentam baixa proporção de gordura corporal e, desse modo, elevado potencial para produção de carne magra (ELLIS et al, 1997;JONES et al, 2002). ROQUE et al (1999) também observaram crescimento isogônico da costela em animais da raça Texel.…”

Lamb meat quality of two breeds with protected origin designation. Influence of breed, sex and live weight

“…The increasing importance of lamb meat quality to butchers and consumers has been an objective of several studies in recent years (Bennett, 1997;Bickerstaffe, Le Couter, & Morton, 1996;Carlucci, Napolitano, Girolami, & Monteleone, 1999;Channon, Ross, Cooper, & Maden, 1993;Devine, Graafhuis, Muir, & Chrystall, 1993;Ellis, Webster, & Brown, 1997;Hoffman, Muller, Cloete, & Schmidt, 2003;Hopkins, 1993;Hopkins, Ferrier, Channon, & MacDonald, 1995;Purchas, Silva Sobrinho, Garrick, & Lowe, 2002;Safari, Fogarty, Ferrier, Hopkins, & Gilmour, 2001;Young, Reid, & Scales, 1993). More recently, Rødbotten, Kubbeød, Lea, and Ueland (2004) working with different species, including lamb, investigated if meats could be described and compared by sensory analysis.…”