Effect of Dietary Protein, Slaughter Weight and Sex on Carcass Composition, Organoleptic Properties and Cooking Losses of Lamb

Kemp, James D.; Johnson, A. E.; Stewart, D. F.; Ely, D. G.; Fox, J. D.

doi:10.2527/jas1976.423575x

Cited by 59 publications

(41 citation statements)

References 8 publications

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“…Cooking losses are mostly influenced by intramuscular fat content. In the present experiment there was a negative relationship (r = -0.76; P < 0.01) between cooking loss and intramuscular fat which agrees with the literature [14,22].…”

Section: Effect Of Diets On Chemical and Physical Characteristics Of supporting

confidence: 81%

Replacement of cereal grains by orange pulp and carob pulp in faba bean-based diets fed to lambs: effects on growth performance and meat quality

et al. 2001

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-Fourteen weaned lambs (43 days of age) were divided into two equal groups of seven animals and received two different diets. The experimental diet contained 10% of carob pulp and 10% of orange pulp associated to 54% of faba bean. The control diet contained 12% of maize meal and 12% of barley meal associated to 49.2% of faba bean. Both diets were pelletted and given ad libitum. The two diets had comparable contents of dry matter, ash, crude fat, fibre and crude protein. Control diet was relatively higher in soluble nitrogen than the experimental one. However, experimental diet was higher in fibre-bound nitrogen and in total and condensed tannins than control one. At the end of the feeding trial (120 d of age) growth and slaughter performance were comparable between treatments. Chemical analysis of meat samples did not show any significant difference between groups. Physical analysis of meat showed a higher (P < 0.05) lightness (L*) value in experimental group than in the control one. Sensory analysis allowed the panellists to discriminate lamb meat from the two groups. Flavour, tenderness and juiciness were judged to be more intense (P < 0.01) in the meat of control group; also overall acceptability was higher (P < 0.05) in this group. It was concluded that the replacement of cereal grains with carob and orange pulp in lamb fattening diet is useful to reduce feeding costs. Nevertheless, we need further investigations on the level of inclusion in the diet, in order to avoid the negative effects on sensory attributes without detrimental effect on growth performance.cereal grains / orange pulp / carob pulp / growth / meat quality / sheep Résumé -Remplacement des grains de céréales par la pulpe d'orange et la pulpe de caroube dans des régimes à base de féverole destinés aux agneaux. Effets sur la croissance et la qualité de la viande. Quatorze agneaux sevrés et âgés de 43 jours ont été répartis en deux lots homogènes. M. Lanza et al.22

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Section: Effect Of Diets On Chemical and Physical Characteristics Of supporting

confidence: 81%

Replacement of cereal grains by orange pulp and carob pulp in faba bean-based diets fed to lambs: effects on growth performance and meat quality

et al. 2001

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“…The energy level of the diet Solomon et al, 1986), its protein content (Kemp et al, 1976(Kemp et al, , 1981, type of forage Vipond et al, 1995;Hopkins and Nicholson, 1999) and weaning (Summers et al, 1978;Vipond et al, 1995;Sañudo et al, 1998) had no effect on the juiciness of lamb meat.…”

Section: Sensory Analysismentioning

confidence: 99%

“…Priolo et al (2002) reported that typical lamb flavour and fat flavour were more developed in meat from stall lambs, while liver flavour was stronger in grass-fed lambs' meat. Finally, it was demonstrated that the overall rating was not affected by the energy level of the diet , its protein content (Kemp et al, 1976), type of pasture (Vipond et al, 1995;Hopkins and Nocholson, 1999) or weaning (Sañudo et al, 1998).…”

Section: Sensory Analysismentioning

confidence: 99%

“…Solomon et al (1986) found that meat from lambs reared on a low-energy diet was more tender than meat from animals reared on a high-energy diet. The protein content of the diet is only important when the differences between diets are significant, showing a positive relationship between protein level and tenderness (Kemp et al, 1976;Fhamy et al, 1992). Factors such as the type of forage Vipond et al, 1995;Hopkins and Nicholson, 1999) and weaning (Summers et al, 1978;Sañudo et al, 1998) did not affect meat tenderness.…”

Section: Sensory Analysismentioning

confidence: 99%

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Diversification of feeding systems for light lambs: sensory characteristics and chemical composition of meat

Doblado

Carrasco

Ripoll

et al. 1970

Span. j. agric. res.

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Forty-eight light lambs were used to study the effect of feeding systems on the sensory quality and chemical composition of their meat. Animals were divided into four batches as follows: GR: lambs with dams continuously on pasture until slaughter; GR+S: like GR, but the lambs had free access to concentrate; DRL-GRE: lambs in drylot and ewes with rationed grazing; DRL: lambs in drylot with dams indoors. DRL-GRE and DRL lambs were weaned at age 45 days. All lambs were slaughtered on reaching 22-24 kg live weight. Sensory attributes were not affected by the feeding system; grazing systems would therefore be a good alternative to indoor feeding systems. Meat from grazing lambs (GR and GR+S) presented the lowest values of C18:2 n-6/C18:3 n-3 and n-6/n-3, DRL-GRE lambs yielded intermediate values and DRL lambs the highest values. Ewes’ diet during lactation affects the fatty acid composition of the meat of light lambs. The feeding system affected the relationships between the meat’s sensory characteristics and chemical properties. Discriminant analysis using fatty acid composition was able to distinguish between lambs from each feeding system, and could therefore be used as a tool for traceability.

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“…Some researchers have compared different diets and observed no differences in cooking losses (Lanza et al 2001), whereas others reported greater cooking losses for grazing animals (Santos-Silva et al 2002). Kemp et al (1976) suggested that cooking losses are mostly due to differences in fatness, but fattier muscles were observed to have lower cooking losses.…”

mentioning

confidence: 99%

Effects of three management systems on meat quality of dairy breed goat kids

Zurita-Herrera

Bermejo

Henríquez

et al. 2013

Journal of Applied Animal Research

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The effect of three management systems on meat quality of 61 goat kids was determined. Kids from the extensive management system displayed stronger ''pink'' meats than animals from intensive systems with natural and artificial rearing management. The type of management system did not affect the pH, chemical composition and sensorial evaluation. Intensive combined with artificial rearing management system meat displayed the lowest capacity to retain water inside the muscle. Intramuscular fat deposits from kids reared under extensive management system showed the lowest percentage of C14:0 fatty acids and the highest percentage of C18:1 fatty acid. A strong influence of physical activity and trough grazing modulated the fatty acid profile in muscle of kids reared under an extensive management system, producing healthier meat relative to intensive with natural and artificial rearing management systems, as reflected by the fact that the lowest atherogenicity index was measured in intramuscular fat from kids reared under extensive management system. An extensive management system produces similar goat kid meat as intensive with natural and artificial rearing management systems, but with a lower atherogenicity index.

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Effect of Dietary Protein, Slaughter Weight and Sex on Carcass Composition, Organoleptic Properties and Cooking Losses of Lamb

Cited by 59 publications

References 8 publications

Replacement of cereal grains by orange pulp and carob pulp in faba bean-based diets fed to lambs: effects on growth performance and meat quality

Replacement of cereal grains by orange pulp and carob pulp in faba bean-based diets fed to lambs: effects on growth performance and meat quality

Diversification of feeding systems for light lambs: sensory characteristics and chemical composition of meat

Effects of three management systems on meat quality of dairy breed goat kids

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