Eating quality of lamb meat: effects of breed, sex, degree of maturity and nutritional management

Arsenos, G.; Banos, Georgios; Fortomaris, P.; Katsaounis, N.; Stamataris, C.; Tsaras, L.; Zygoyiannis, D.

doi:10.1016/s0309-1740(01)00147-4

Cited by 49 publications

(27 citation statements)

References 30 publications

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“…Nevertheless, the literature reports that there are no significant sex effects on carcass characteristics, with the exception of taste. Females have more desirable meat than males, especially when heavier carcasses are evaluated for the influence of hormonal factors (Navajas et al, 2008;Arsenos et al, 2002).…”

Section: Resultsmentioning

confidence: 99%

Carcass Traits and Growth Curve Parameters in Santa Inês Sheep

Santos

Neto²,

Lindenberg³

et al. 2014

JAS

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The aim of this study was to evaluate carcass traits and growth curves in Santa Inês sheep. We used weight data collected from 51 developing sheep from birth to 336 days of age, from March 2012 to May 2013. The sheep belonged to the Core Conservation Team of the Federal University of Piauí and were located at two properties, one in Bom Jesus -PI and one in Cristino Castro -PI. The model used to represent the growth curve was the Gompertz model, in which the model parameters were estimated by using a Gauss-Newton algorithm modified by the NLIN procedure in SAS. The rib eye area (REA) and subcutaneous backfat thickness (SBT) of lambs were evaluated by ultrasound. These results were used to study the growth curve and the relationship between the estimated model growth curve parameters and the evaluated carcass traits. The estimated correlation between A and K was negative. The correlations between the carcass traits (REA and SBT) and the growth curve parameters (A and K) show that animals with a high adult weight and a high rate of precocity do not always yield good carcasses. Birth weight is a good indicator of animals that can achieve better weights in adulthood. The management effect influenced the growth pattern of Santa Inês sheep, indicating a need to adapt management decisions. These adaptations would mainly relate to fodder storage during periods of food scarcity, which indirectly relates to climate effects, so there would be no influence on animal growth.

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Section: Resultsmentioning

confidence: 99%

Carcass Traits and Growth Curve Parameters in Santa Inês Sheep

Santos

Neto²,

Lindenberg³

et al. 2014

JAS

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“…found subtle interactions between selection for growth or muscling or fatness traits and growth path and suggested that the impact of a period of restriction and refeeding on meat and eating quality will be meditated by the sire genetics. Arsenos et al (2002) showed an interaction between breed and slaughter weight for tenderness of the leg muscles of lamb carcasses. For the Boutsko breed, lambs slaughtered at 48% of their mature weight were significantly tougher then lambs slaughtered at 55% mature weight, whereas for the Serres and Karagouniko breeds, the tenderness of the meat was similar between slaughter groups.…”

Section: Accepted M Manuscriptmentioning

confidence: 98%

Genetic and environmental effects on meat quality

Warner¹,

et al. 2010

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In order for livestock industries to consistently produce high quality meat, there must be an understanding of the factors that cause quality to vary, as well as the contribution of genetics. A brief overview of meat tenderness is presented to understand how genotype and environment may interact to influence this trait.Essentially, meat tenderness is determined from the contribution of connective tissue, sarcomere length determined pre-rigor and rate of proteolysis during ageing, as well as contributions from intramuscular fat and post-mortem energy metabolism. The influence of mutations in myostatin, the callipyge gene, the Carwell or ribe eye muscle gene as well as the calpain system on meat tenderness is presented. Specific examples of interactions between the production or processing environment and genetics are presented for both sheep and cattle. The day-to-day variation in tenderness is evident across experiments and this variation needs to be controlled in order to consistently produce tender meat.

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“…Some authors have studied the relationship between the different productive parameters such as rearing system, age, sex, etc., and the biological characteristics of muscles, sensory parameters, or those of economic interest such as carcass conformation and slaughter yield (Mandell et al, 1998;Byrne et al, 2000;Maltin et al, 2001;Maher et al, 2004;Sami et al, 2004). The research on sheep has concentrated on evaluating the quality of lamb meat (Arsenos et al, 2002;Priolo et al, 2002;Santos-Silva et al, 2002). There is a dearth of information on adult ovine meat, which is little appreciated and economically undervalued.…”

Section: Introductionmentioning

confidence: 99%