Carcass and meat quality of Karacabey Merino and Kivircik lambs under an intensive finishing system

Ekiz, Bülent; Atalay, Hasan; Akın, Pembe Dilara; Öztürk, Nurşen; Birkiye, Mehmet; Yılmaz, Alper

doi:10.4314/sajas.v49i5.1

Cited by 6 publications

(3 citation statements)

References 31 publications

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“…Sex did not have an effect on LT muscle L*, a* or b* parameters. Ekiz et al, (2019a) in an assay to determine the effects of sex on carcass and meat quality of Kivircik and Karacabey Merino lambs published that differences between male and female lambs for b* and hue angle values were not significant [ 29 ]. However, LT samples of female lambs had lower L* and greater a* and chroma values than male lambs.…”

Section: Discussionmentioning

confidence: 99%

Liveweight and Sex Effects on Instrumental Meat Quality of Rubia de El Molar Autochthonous Ovine Breed

Miguel

Blázquez

Huidobro

2021

Animals

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The effects of sex and weight on instrumental meat quality characteristics of Rubia de El Molar autochthonous ovine breed were studied. Four weight groups (10, 15, 20 and 25 kg, each of the groups with seven males and seven females) were assessed. A decrease of longissimus thoracis muscle (LT) lightness from 43.39 for 10 kg lambs to 38.84 for 25 kg group was observed. LT redness and yellowness indices and chromaticity values increased as weight increased. The percentage of juice expelled increased from 11.52 (10 kg) to 17.15 (15 kg). The percentage of intramuscular fat in biceps femoris (BF) and supraespinatus (SE) muscles increased as weight increased. Warner–Bratzler shear force (WBSF) in raw meat and hardness in cooked meat increased as liveweight increased. However, a decrease in the amount of soluble collagen in quadriceps femoris (QF), biceps femoris (BF) and infraespinatus (IE) muscles was observed as weight increased. Sex effect was only observed for intramuscular fat content in QF and BF muscles (2.4% in males and 2.9 in females) and WBSF in raw meat (26.12 N for males and 21.25 N for females). Weight had a greater effect than sex on Rubia de El Molar meat quality characteristics.

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Section: Discussionmentioning

confidence: 99%

Liveweight and Sex Effects on Instrumental Meat Quality of Rubia de El Molar Autochthonous Ovine Breed

Miguel

Blázquez

Huidobro

2021

Animals

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“…Meat tenderness is an important meat quality attribute in lamb as it has a massive bearing on the lamb eating quality and consumer acceptance [ 42 ]. Lamb meat with a WBSF values above 54.93 N are considered tough by consumers [ 43 ]. Using this criteria the meat produced by the lambs in this study were relatively tender with WBSF values < 40 Newtons.…”

Section: Discussionmentioning

confidence: 99%

Effect of Sex and Breed on HSPA1A, Blood Stress Indicators and Meat Quality of Lambs

Stempa

Bradley

2020

Animals

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The objective of this study was to examine sex and breed effects on heat shock protein 70 (HSPA1A), blood stress indicators and meat quality attributes of lambs. A hundred male and female lambs from the Dorper (n = 50) and Merino (n = 50) breeds were used in this study. Breed and sex had a significant (p < 0.05) effect on the levels of plasma HSPA1A and lactate; where the Merino lambs had higher levels than Dorper. The female lambs had higher levels of plasma HSPA1A than male lambs. Significant sex and breed interactions (p < 0.05) on the levels of plasma HSPA1A were seen. Females had higher (p < 0.05) pHu than males. Dorper lambs had higher (p < 0.05) pH45, meat lightness, thawing loss and tougher meat the Merino breed. Significant correlations were found amongst plasma stress indicators and meat quality attributes. The results indicate that female lambs were more stressed by the pre-slaughter period than males, while the Merino had a higher physiological stress response compared to the Dorper. However, the Dorper breed produced tougher meat.

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“…Therefore, to benefit from the meat production potential of lambs, it is of great importance to determine the highest SW which will not lead to a reduction in lamb carcass and meat quality. Studies have been carried out to investigate carcass and meat quality characteristics of Kivircik lambs (Ekiz et al, 2012a;Ekiz et al, 2019a and2019b;Yalcintan et al, 2018) and Akkaraman lambs (Aksoy et al, 2018;Aksoy et al, 2019;Khadre and Karabacak, 2018) in a constant SW. However, the studies on the meat quality characteristics of Kangal Akkaraman lambs, and the carcass and meat quality characteristics at different slaughter weights for both breeds are quite limited.…”

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confidence: 99%

Carcass and Meat Quality of Lambs from Thin-Tailed and Fat-Tailed Breeds at Five Different Slaughter Weights

Ekiz

Keçici

Oğrak

et al. 2022

Annals of Animal Science

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In lamb production, deciding the optimal slaughter weight (SW) has great importance on product quality. Aim of the study was to determine the optimum SW for lambs from a thin-tailed breed (Kivircik) and a fat-tailed breed (Kangal Akkaraman) in order to get high-quality meat and carcass. Kivircik (n=60) and Kangal Akkaraman (n=59) lambs were allotted to five SW groups (20, 28, 36, 44 and 52 kg). In Kivircik lambs, backfat thickness and fatness score gradually increased in parallel with the increase in SW, while the increase in the tail fat and kidney knob and channel fat (KKCF) proportions were observed by up to 36 kg. In Kangal Akkaraman lambs, evident increases in fatness parameters, except tail fat proportion, were observed when the SW increased from 44 kg to 52 kg. Meat pH, Warner Bratzler shear force (WBSF) and cooking loss values were not influenced by SW in lambs of both breeds. As SW increased in Kivircik lambs, there was a significant decrease in meat lightness and an increase in yellowness. In Kangal Akkaraman breed, lambs slaughtered at 20 kg and 28 kg had higher L* values, and lower a* and C* values than those of other SW groups. In Kivircik lambs, the total PUFA proportion and the ΣPUFA/ΣSFA ratio were lower in SW-44 and SW-52 groups than those of SW-20 and SW-28 groups. Decreases of these parameters were in SW-52 group in Kangal Akkaraman lambs. In meat samples of both breeds, SW-52 groups had a lower Σn-3 proportion and a higher Σn-6 / Σn-3 ratio than other SW groups. In Kivircik lambs, the panellists evaluated the meat of SW-20 and SW-28 groups as tender than those in SW-44 and SW-52 groups. In Kangal Akkaraman breed, flavour intensity in the meat of SW-52 lambs was higher than those of SW-20 and SW-28 groups. Results of the study indicate that slaughtering of lambs at 20 kg and 28 kg in both breeds provided better meat quality but caused lower carcass weight. Therefore, slaughtering Kivircik and Kangal Akkaraman lambs at 20 kg and 28 kg live weight might be recommended especially to farmers, who aimed to obtain high-quality lamb meat. In this case, it should not be ignored that the amount of meat produced will be less. On the other hand, slaughtering lambs at about 44 kg weight could be recommended to farmers, who aimed to obtain as much quality lamb carcasses as possible without any negative influence on meat quality.

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Carcass and meat quality of Karacabey Merino and Kivircik lambs under an intensive finishing system

Cited by 6 publications

References 31 publications

Liveweight and Sex Effects on Instrumental Meat Quality of Rubia de El Molar Autochthonous Ovine Breed

Liveweight and Sex Effects on Instrumental Meat Quality of Rubia de El Molar Autochthonous Ovine Breed

Effect of Sex and Breed on HSPA1A, Blood Stress Indicators and Meat Quality of Lambs

Carcass and Meat Quality of Lambs from Thin-Tailed and Fat-Tailed Breeds at Five Different Slaughter Weights

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