Carcass traits and meat quality of lamb fed on ration containing different levels of leucaena hay (Leucaena leucocephala L.)

Abstract

Twenty growing crossbred male lambs (¾ chios. ¼ ossimi and ½ chios. ½ ossimi) of 15.25 ± 2.00 kg initial average body weight and three months old were divided into four groups. All groups were fed on concentrate feed mixture plus 1% of live body weight wheat straw for 169 days. Four levels (zero, 200g, 400g and 600g) of leucaena hay were used. Final weight and carcass traits were evaluated. Color (L, a, b), proximate composition, pH, acidity, expressible water, water holding capacity, cooking loss, amino acid and minerals contents of meat were determined. Sensory evaluation of cooked meat was also evaluated.The results revealed that, Hindquarter, shoulder, and sets weight were significantly (p ≤ 0.05) different. Moisture, protein, fat and ash content of fresh meat were ranged from 73.72 to 76.23%, 20.06 to 20.80 %, 2.41 to 4.12% and 1.01 to 1.08%, respectively. Expressible water, water holding capacity and pH were significantly (p ≤ 0.05) different. No significant (p ≤ 0.05) differences were found in color (L, a, b), acidity and cooking loss of meat. Amino acids and minerals contents of all meat samples were varied. Cooked meat of group four had the highest scores of tenderness, juiciness, flavor and over all acceptability 4.6, 4.5, 4.4 and 4.5, respectively. This study suggested that the leucaena hay is suitable for lamb feeding. Produced lamb meat had high chemical and sensory quality.

Quality of beef, chevon and mutton at Hawassa, Southern Ethiopia

“…However, the values as obtained for mutton was similar to those reported by Abd El-aal and Suliman (2007) who found that the average pH-value of lamb fed on ration containing different levels of leucena leaves to be similar to those observed in this study. The low values of pH as observed in the study may be attributed to high lactic acid content in the muscle which can be a fall out of several factors, like poor pre-slaughter handling and which sometimes leads to spread of infection during transportation and in overcrowded lair ages, as well as to loss of weight, long distance travelled by the animal just prior to slaughter and also inadequate rest between the travelling and slaughtering period, absence of stunning facilities in the slaughter houses (Amha, 2006;Daniel, 2008;Elias et al, 2007;Gary et al, 2004;Yacob, 2002).…”

“…But it was higher than that of cook loss value reported by Adam et al (2010). Similarly, the cook loss value for mutton as observed in this study was lower than the values reported by Abd El-aal and Suliman (2007). The differences as observed in this study may be attributed to the sex, breed, age besides both ant mortem and postmortem of animals and the carcass (Amha, 2007).…”

“…However, the best method of determining of meat quality are assessing pH, water holding capacity, chemical composition of meat (Fakolade and Omojola, 2008;Abd El-aal and Suliman, 2007;Gustavson et al, 2011).…”

Proximate and mineral composition of M. longissimus thoracis et lumborum of suckling lambs from three Croatian indigenous breeds reared in outdoor conditions

“…The similar appearance of different breeds in the same environment, and dissimilarity between them in different environment implies that the environment (primarily nutrition) represents dominant effect in this compound factor. Results of our study pertaining to the mineral composition of the meat partially go in line with those of Migu elez et al (2008) and Mio c et al (2009) while considerably differ from those obtained on carcases of fattened lambs that were slaughtered with >40 kg of body weight (Hoffman et al 2003;El-aal and Suliman 2008). As it has been seen from the results, the meat of Cres origin had more intramuscular fat than meat of other two origins which was also accompanied with a lower concentration of almost all the examined minerals.…”

Application of NIR hyperspectral imaging for discrimination of lamb muscles

“…Its quality is influenced by several factors including breed, sex, slaughter weight, feed types and level of feeds, age, preslaughter stress, processing and post-mortem ageing (Tejeda et al, 2008;Abd El-Aal and Suliman, 2008). Many studies have been carried out in determining lamb characteristics, but no research endeavours have been reported on quality evaluation of lamb meat by hyperspectral imaging.…”