Use of concentrate or pasture for fattening lambs and its effect on carcass and meat quality

Díaz, María Teresa; Velasco, Silvia Meseguer; Cañeque, V.; Lauzurica, S.; Huidobro, Felipe Ruiz de; Pérez, Celia Rico; González, José A.; Manzanares, C.

doi:10.1016/s0921-4488(02)00016-0

Cited by 202 publications

(68 citation statements)

References 19 publications

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“…Comparable to these reports, PS lambs in our study, with a high ultimate pH, had lower luminosity (L * ) (p< 0.001) compared to CO lambs. Similar to our findings, research has shown that the meat color in PS lambs is darker than that in CO lambs (Diaz et al, 2002;Karaca and Kor, 2015;Priolo et al, 2002). In addition, Minchin et al (2009) reported that the brighter appearance of meat from cows fed with high-energy diets can be due to the changes caused in reflectance values by increased fat deposition.…”

Section: Slaughter-carcass Traits and Meat Qualitysupporting

confidence: 89%

“…In terms of the intramuscular fat in CO and PS lambs, the percentage of C18:0 was found to be higher in the PS lambs (Table 5). Similar results were also obtained in some previous studies (Diaz et al, 2002;Guler et al, 2011;Rowe et al, 1999). The amount of C12:0, C14:0, and C16:0 found in meat is important due to the hypercholesterolemic effects, which may increase the risk of atherosclerosis and thus have adverse effects on human health (Zock et al, 1994).…”

Section: Fa Composition Of Adipose Tissuesupporting

confidence: 89%

“…Santos-Silva et al (2002b) reported similar results. However, Diaz et al (2002) found no difference in WHC in concentrate-and pasture-fed lambs. It is also known that in meats with a higher ultimate pH, the WHC increases (Sanudo et al, 2007).…”

Section: Slaughter-carcass Traits and Meat Qualitymentioning

confidence: 66%

“…Further results (Duckett et al, 2013;Karaca and Kor, 2015) also support the abovementioned findings, and the ultimate pH was higher in the lambs fed on pasture than lambs fed with a high-energy diet. However, it was reported by different researchers that the different feeding systems had limited effects, particularly on pH, as well as on the WHC and tenderness of the meat (Diaz et al, 2002;Sanudo et al, 2007). The ultimate pH of meat has a determining role in the meat color, and high ultimate pH results in a darker color compared to a lower pH (Sanudo et al, 2007).…”

Section: Slaughter-carcass Traits and Meat Qualitymentioning

confidence: 99%

“…The amount of C18:0, which is one of the primary FAs in ruminant meats, depends on the biohydrogenation of unsaturated C18 FAs. The biohydrogenation activity of polyionic FAs decreased due to the concentrate diet reducing rumen pH levels and the time spent by the concentrate in the rumen when compared to that of forage (Jenkins et al, 2008;Wood et al, 2008;Diaz et al, 2002). However, it was reported that there were similarities in the percentages of C16:0 and C18:0 in SC and TF (Nuernberg et al, 2008;Velasco et al, 2001) and intramuscular fats (Cividini et al, 2014;Popova, 2007) from pasture and concentrate lambs.…”

Section: Fa Composition Of Adipose Tissuementioning

confidence: 99%

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The effect of feeding system on slaughter-carcass characteristics, meat quality, and fatty acid composition of lambs

et al. 2016

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Abstract. In this study, we aimed to determine the slaughter-carcass characteristics, meat quality, and fatty acid composition in lambs raised under intensive and extensive conditions. The animal material consisted of 30 Norduz male lambs, with an average age of 171 days. The lambs were divided into two groups: concentrate-fed lambs (CO) and pasture-fed lambs (PS). The results showed that the CO lambs had heavier carcasses (p< 0.001), a higher dressing percentage (p< 0.001), and higher intramuscular fat (p< 0.01) than the PS lambs. It was determined that the longissimus thoracis muscle of the CO lambs had a lower ultimate pH and higher L * and water-holding capacity than the PS lambs. In this study, intramuscular fat (longissimus thoracis, semimembranosus, triceps brachii), subcutaneous and tail fat samples were used to evaluate the effect of feeding system on fatty acid composition. The polyunsaturated fatty acid to saturated fatty acid ratio (PUFA / SFA) of intramuscular fat was found to be significantly higher in the CO group than in the PS lambs, while similar subcutaneous and tail fat results were found in both groups. Moreover, the PS lambs had a lower n6 / n3 ratio and higher percentage of omega-3 than the CO lambs in all tissues studied (p< 0.05). Overall, the CO lambs have heavier and fattier carcasses with better meat quality traits than the PS lambs. However, the effects of feeding system have varying results based on the fatty acid composition of different types of fat deposits.

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Section: Slaughter-carcass Traits and Meat Qualitysupporting

confidence: 89%

Section: Fa Composition Of Adipose Tissuesupporting

confidence: 89%

Section: Slaughter-carcass Traits and Meat Qualitymentioning

confidence: 66%

Section: Slaughter-carcass Traits and Meat Qualitymentioning

confidence: 99%

Section: Fa Composition Of Adipose Tissuementioning

confidence: 99%

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The effect of feeding system on slaughter-carcass characteristics, meat quality, and fatty acid composition of lambs

et al. 2016

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Effects of feeding regimen and chilled storage on water‐holding capacity, colour stability, pigment content and oxidation in red deer (Cervus elaphus) meat

Wiklund¹,

Sampels²,

Manley³

et al. 2005

J Sci Food Agric

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The effects of feeding regimen on carcass characteristics, meat colour and lipid stability, pigment content and water-holding capacity of M. longissimus were studied in 16 male red deer. All animals were farm raised; eight were grazing pasture and eight were fed a pelleted commercial feed mixture for 10 weeks prior to slaughter. The pellet-fed deer had significantly higher live weight, carcass weight, dressing yield (g kg −1 ) and fat content than the pasture group. Carcasses from the pellet-fed deer had higher temperatures over 0-10 h post mortem than carcasses from the grazing animals, probably due to an insulating fat cover. Ultimate pH values were lowest in meat from the pellet-fed deer. The meat from the grazing deer had significantly better colour stability at 1 day post-slaughter and after 1, 3 and 6 weeks of refrigerated storage (−1.5 • C) in vacuum bags. After 3, 6 and 12 weeks of refrigerated storage the meat from the pellet-fed deer had significantly higher drip loss. No difference was found in the amount of oxidation products (thiobarbituric reactive substances, TBARS) when comparing the treatment groups, although the amount of TBARS increased during storage. Muscle pigment content was significantly higher in grazing deer than in the pellet-fed group. It was not possible to confirm a correlation between lipid and pigment oxidation in the meat, and the pigment content of the meat samples did not seem to have an influence on colour stability or oxidation product formation.

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Optimizing the use of spineless cactus in the finishing diet of lambs: physicochemical properties and sensory characteristics of meat

et al. 2019

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BACKGROUND The use of spineless cactus in finishing diets for lambs improves the carcass quality. However, data about its influence on meat traits is very scarce. The effects of spineless cactus inclusion in the finishing diet of lambs at four levels (0, 150, 300 and 450 g kg−1 of dry matter, DM) in replacement of Tifton hay on the physicochemical and sensory properties of meat were studied. RESULTS The spineless cactus modified the chemical composition increasing the protein (P < 0.001) and the fat (P < 0.01) contents of meat, presenting the greatest values in lambs fed diets with 150 and 300 g kg−1 (DM) replacing levels, respectively. However, the spineless cactus did not influence the growth performance from 23.7 to 37.3 kg of body weight (on average). In addition, colour parameters of the meat were not affected by the inclusion of spineless cactus in the finishing diet of lambs, resulting in mean values of 37.55, 14.96 and 8.49 for lightness, redness and yellowness, respectively. There were no statistical differences among treatments for cooking loss and shear force, with mean values of 34.8% and 14.8 N, respectively. Finally, the sensorial properties were not affected by the inclusion of spineless cactus in the finishing diet of lambs. CONCLUSION Spineless cactus could be included up to the level of 300 g kg−1 DM in the finishing diets of lambs to increase the fat content of meat without compromising its sensorial properties. However, further studies about the fatty acid composition of meat from lambs fed diets containing spineless cactus are necessary. © 2019 Society of Chemical Industry

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Use of concentrate or pasture for fattening lambs and its effect on carcass and meat quality

Cited by 202 publications

References 19 publications

The effect of feeding system on slaughter-carcass characteristics, meat quality, and fatty acid composition of lambs

The effect of feeding system on slaughter-carcass characteristics, meat quality, and fatty acid composition of lambs

Effects of feeding regimen and chilled storage on water‐holding capacity, colour stability, pigment content and oxidation in red deer (Cervus elaphus) meat

Optimizing the use of spineless cactus in the finishing diet of lambs: physicochemical properties and sensory characteristics of meat

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