Carcass traits and meat quality differences between a traditional and an intensive production model of market lambs in Brazil: Preliminary investigation

Abstract

Please cite this article in press as: Ricardo, H.A., et al., Carcass traits and meat quality differences between a traditional and an intensive production model of market lambs in Brazil: Preliminary investigation. Small Ruminant Res. (2015), http://dx. a b s t r a c tThe objective of this study was to determine the differences of carcass traits and meat quality of market lambs between a traditional and an intensive production model. Eighty lambs were obtained from four commercial farms. At the Traditional model 20 lambs were Dorper × Santa Inês and 20 Ile de France. Farms from intensive model provided 20 Texel lambs and 20 Dorper × Santa Inês lambs. Animals from intensive model had access to creep feeding until weaning and were fed with a total mixed ration with 90% of concentrate at the finishing. The intensive model provided higher loin eye area and fat thickness, and lower shear force of the loin (P < 0.0001). The Traditional model presented higher rate of polyunsaturated fatty acids (P < 0.01) and lower 6:3 rate (P < 0.0001). The loin of the animals from the intensive model presented more intense aroma and taste and higher juiciness and chewiness (P < 0.05). The intensive model produced carcasses with better conformation and fatness and soft meat with better color, taste and texture.

The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from White Dorper lambs

“…With the exception of lambs grazing bladder clover that had highest ɷ-6:ɷ-3 ratio, all other treatments had ɷ-6:ɷ-3 ratios which were consistent with the literature reported values (Fraser, Speijers, Theobald, Fychan, & Jones, 2004;Aurousseau et al, 2007;Joy, Ripoll, Molino, Dervishi, & Álvarez-Rodriguez, 2012;Ponnampalam et al, 2012;Ramírez-Retamal, Morales, Martínez, & Barra, 2014). However, all treatments had a ɷ-6:ɷ-3 ratio lower than those found by Díaz et al (2002); Joy, Ripoll, and Delfa (2008); Nuernberg et al (2008); Scerra et al (2011); and Ricardo et al (2015). The higher ɷ-6:ɷ-3 ratio concentration in LL and AF muscle for lambs fed bladder clover reflects the higher concentration of ɷ-6 fatty acids and the lower concentration of ɷ-3 in the plant compared with the other forage-types.…”

Características da carcaça e qualidade da carne de cordeiros Pantaneiros alimentados com teores crescentes de glicerina bruta

“…Os valores de FC variaram de 3,00 a 4,08kg, a carne dos cordeiros Pantaneiros é considerada macia por ser inferior a 4,5kg (DUCKETT, 2003). Os animais do presente estudo apresentavam uma distribuição uniforme de gordura subcutânea nas carcaças, sendo que a gordura subcutânea age como um isolante térmico, reduzindo os efeitos do encurtamento das fibras musculares pelo frio (SAÑUDO et al, 1996), demonstrando que abatendo os animais por condição corporal há uma padronização no produto final, independente do tratamento utilizado.…”

“…Portanto, faz-se necessário o estudo da utilização de recursos genéticos adaptados as nossas condições de produção, aliados a sistemas de manejo alimentar com custo reduzido (MOURA NETO et al, 2014;RICARDO et al, 2015). O grupo genético de ovinos denominados "pantaneiros", oriundos de muitos cruzamentos ao longo de anos, pode ser útil para desenvolvimento da cadeia produtiva local, uma vez que estes animais são altamente adaptados para as condições ambientais da região (VARGAS JUNIOR et al, 2011;CRISPIM et al, 2013).…”

The Effect of Extensive Feeding Systems on Growth Rate, Carcass Traits, and Meat Quality of Finishing Lambs

“…A diet based on green pasture will increase the omega‐3 PUFA fatty acid concentration in meat (Enser and others ; Yang and others ; Velasco and others ; Nuernberg and others ; Vasta and others ; Scerra and others ; Joy and others ; Turner and others ; Ricardo and others ) and provide antioxidants (such as vitamin E) and anti‐inflammatory properties that are transferred to meat and other animal products (Zervas and Tsiplakou ), thus improving the oxidative stability (Faustman and others ; Ponnampalam and others, ) compared to a diet of senesced pasture. The oxidative stability of lamb meat will depend mainly on the balance between antioxidants and pro‐oxidant components in the muscles (Descalzo and Sancho ).…”