Effect of grass or concentrate feeding systems on lamb carcass and meat quality

Priolo, Alessandro; Micol, Didier; Agabriel, Jacques; Prache, Sophie; Dransfield, Eric

doi:10.1016/s0309-1740(01)00244-3

Cited by 303 publications

(238 citation statements)

References 19 publications

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“…Mean fat b* value of Imroz carcasses was the lowest. As dark yellow carcasses are not generally preferred by the consumers (Priolo et al, 2002) this higher b* value of Chios carcasses might have a negative effect on the approval of Chios carcasses.…”

Section: Chilled Carcass Traits and Fat Colourmentioning

confidence: 99%

Carcass traits of improved and indigenous lamb breeds of North-Western Turkey under an intensive production system

Yılmaz

Ekiz

Özcan

et al. 2009

Italian Journal of Animal Science

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The aim of study was to investigate the carcass quality of Turkish Merino, Ramlic, Kivircik, Chios and Imroz breeds in north-western Turkey under an intensive production system. After weaning at approximately 85 days of age, 46 lambs from Turkish Merino, Ramlic, Kivircik, Chios and Imroz breeds were fattened for 56 days. slaughter weights were 47.39, 45.68, 47.27, 31.08 and 29.82 kg and chilled carcass weights were 23. 35, 22.33, 23.51, 14.33 and 13.75 kg, respectively (P<0.001). Improved Turkish Merino and Ramlic and indigenous Kivircik lambs had higher carcass measurements than indigenous Chios and Imroz lambs. Chios lamb carcasses had the highest tail root fat yellowness and tail percentage while having the lowest fatness score, omental and mesenteric fat percentage and kidney knob and channel fat percentage. Turkish Merino lambs had higher shoulder percentage, lean percentage and lean/total fat ratio in the hind leg and produced less total fat in the hind leg than Ramlic and Kivircik lambs. These results indicate that improved Turkish Merino might be used to produce high quality lamb carcasses in north-western Turkey. Among indigenous breeds Kivircik showed an outstanding carcass production performance. 23,35 -22,33 -23,51 -14,33 e 13,75 Ital.J.anIm.ScI.

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Section: Chilled Carcass Traits and Fat Colourmentioning

confidence: 99%

Carcass traits of improved and indigenous lamb breeds of North-Western Turkey under an intensive production system

Yılmaz

Ekiz

Özcan

et al. 2009

Italian Journal of Animal Science

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“…Teixiera et al (2005) also reported that lamb live weight within an age range of 90 -120 days had a large effect on L* and b* (5.0, 6.1) though not on a* (1.1), while only small differences in meat L*, a* and b* (1.5, 0.8 and 0.3) were measured between the sexes. Priolo et al (2002) showed that different feeding systems had a moderate effect on L* (3.1) though little on a*, b* or Chroma (0.2, 0.9, 0.6), while growth rates had negligible effect on all parameters (0.4, 0.3, 0.04, 0.2). Ripoll (2008) reported different housing and feeding production systems changed mean meat L*, a*, b* and chroma by 2.0, 2.1, 1.3 and 2.3 units.…”

Section: Introductionmentioning

confidence: 97%

“…Certain production factors such as lamb breed, slaughter weight and nutrition influence fresh lamb meat colour (Hopkins & Fogarty, 1998;Martıńez-Cerezo et al, 2005;Priolo, Micol, Agabriel, Prache, & Dransfield, 2002;Ripoll, Joy, Muñoz, & Albertí, 2008;Teixeira, Batista, Delfa, & Cadavez, 2005). Hopkins and Fogarty (1998) reported that colourimetric measures of meat L*, a* and b* differed by up to 1.6, 1.1 and 0.9 units between lamb breeds, while Teixeira et al (2005) reported smaller differences of 0.3, 0.6 and 0.7 units.…”

Section: Introductionmentioning

confidence: 99%

Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH

et al. 2016

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M.longissimus colour was measured from 8165 lambs at 24 hours post-mortem using a chromameter. The impact of production factors (site and year of production, slaughter group, sex, age and breed type) and muscle traits (hot carcass weight, pH 24 , isocitrate dehydrogenase (ICDH) activity, myoglobin, iron and zinc concentrations) on meat lightness (L*), redness (a*), yellowness (b*), hue and chroma were analysed. Greater differences in meat colour were seen between different slaughter groups and sites of production than across the range of any muscle traits. Of the muscle traits analysed, changes in pH 24 had the greatest effect on meat a* (2.5 units), while myoglobin had the greatest effect on meat L* (2.9 units). The 3.1 L* unit darkening of meat with increasing lamb age (from 140 to 400 days) was accounted for by increased myoglobin concentration. These results suggest that production factors are having substantial effects on lamb colour independent of known influencing muscle traits such as myoglobin concentration and pH.

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“…A alimentação mais volumosa gera carnes mais escuras, em função do aumento da mioglobina do músculo (Priolo et al, 2002), e um maior acúmulo de carotenoides na gordura pode torná-la mais amarelada (Prache et al, 2003a). Cordeiros terminados com maior quantidade de concentrado nas dietas apresentam carne mais macia (Ciria & Asenjo, 2000), uma vez que a alimentação rica em concentrados resulta em carne com maior teor de gordura intramuscular (Leão et al, 2011).…”

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Características físico-químicas e sensoriais da carne de cordeiros terminados com dietas contendo cana-de-açúcar ou silagem de milho e dois níveis de concentrado

Leão¹,

Sobrinho²,

Moreno³

et al. 2012

R. Bras. Zootec.

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15 kg de peso corporal. Os animais foram confinados em baias individuais e abatidos aos 32 kg. As dietas e os músculos estudados não influenciaram o pH aos 45 minutos (6,56) e 24 horas (5,62) após o abate nem a capacidade de retenção de água (58,38%) e a perda de peso por cocção (34,04%). A cor da carne e da gordura subcutânea não diferiu entre as dietas, entretanto a cor da carne variou entre os músculos longissimus lumborum e triceps brachii. A força de cisalhamento (1,85 kgf/cm 2 ) não foi afetada pelas dietas, porém diferiu entre os músculos, com valores de 1,41 e 2,28 kgf/cm 2 para o longissimus lumborum e triceps brachii, respectivamente. Nas análises sensoriais do lombo e da paleta, foram obtidas para os cordeiros alimentados com cana-de-açúcar e maior quantidade de concentrado as maiores notas para sabor (8,07 e 8,26), textura (8,53 e 8,53), preferência (8,20 e 8,46) e aceitação (8,33 e 8,26), respectivamente. A cana-de-açúcar na alimentação de cordeiros em confinamento manteve a qualidade físico-química da carne, podendo ser utilizada nesta fase de produção e, quando associada a maior quantidade de concentrado na dieta, melhora a qualidade sensorial da carne de cordeiros.

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Effect of grass or concentrate feeding systems on lamb carcass and meat quality

Cited by 303 publications

References 19 publications

Carcass traits of improved and indigenous lamb breeds of North-Western Turkey under an intensive production system

Carcass traits of improved and indigenous lamb breeds of North-Western Turkey under an intensive production system

Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH

Características físico-químicas e sensoriais da carne de cordeiros terminados com dietas contendo cana-de-açúcar ou silagem de milho e dois níveis de concentrado

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