Effect of short-term dietary protein restriction before slaughter on meat quality and skeletal muscle metabolomic profile in culled ewes

Ramírez-Zamudio, Germán Darío; Silva, L.H.P.; Vieira, Nívea Moreira; Vilela, Rizielly S. R.; Assis, Débora E.F.; Assis, Gutierrez J.F.; Estrada, Mauricio; Rodrigues, Rafael Torres de Souza; Duarte, Márcio de Souza; Chizzotti, M. L.

doi:10.1016/j.livsci.2022.104956

Cited by 6 publications

(1 citation statement)

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“…However, we did expect differences in fat content due to the animals' weight [7,28], with a major difference in collagen content depending on their age. There is little literature on the collagen content of sheep meat, but the results we found for lambs coincide with those described by Baila, Lobon, Blanco, Casasus, Ripoll, and Joy [25] for suckling lambs (0.77%), and the data from the ewes agreed with those described by Tschirhart-Hoelscher et al [29] for animals with a carcass weight of approximately 30 kg (2.6-2.9 mg/g fresh meat) or those described by Ramírez-Zamudio et al [30] for ewes (2.05-2.3 mg/g fresh meat).…”

Section: Ph and Proximal Compositionsupporting

confidence: 91%

Nutritional Quality of Meat from Barren Merino Ewes in Comparison to Meat from Traditional Lambs

Panea,

Ripoll,

Alcalde

2023

Animals

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In Spain, lamb consumption has decreased over the last few years. To increase farmers’ income, we studied the nutritional quality of the barren ewes’ meat in comparison to traditional lambs’ meat with 10 barren ewes, 10 male lambs, and 10 female lambs from the Merino breed. We measured the subcutaneous fat, muscle color, and carcass tissue composition, as well as proximal composition, mineral, tocopherol, retinol, lutein, and cholesterol contents, and the TPA texture profile, fatty acid profile, and lipid oxidation of the meat. There was no effect of the animal type (males, females, and ewes) on the pH, and the differences in the subcutaneous fat color, lipid oxidation, and texture were irrelevant from a practical point of view. The tissue composition in the three groups of animals reflected a high percentage of saleable meat, with no penalty incurred for intensive fattening in any of the groups. The ewes’ meat presented a higher percentage of moisture, collagen, ash, calcium, iron, α-tocopherol, and retinol than the lambs’ meat. In addition, it had higher content of DHA and CLA and lower values for the ratio n6/n3, which is beneficial for health, although it also contained more fat, saturated fatty acids, and cholesterol than the lambs’ meat.

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