Effects of crossbreeding on carcass and meat quality of Mexican lambs

Abstract

Twenty hair (Pelibuey x Katadin x BlackBelly) and 20 wool (Rambouillet x Criollo) lambs were fattened in an intensive feeding system to reach 40kg body weight at ten months of age. The yield of lamb sides and back fat (51.9%, 2.5mm vs. 47.0%, 2.3mm) were greater in wool lambs. Meat pH was not different between phenotypes but meat temperature was higher during the first hours postmortem in wool lamb sides (27, 23, and 20, vs. 24, 20, and 17 o C). Protein content in meat from the neck (braquicephalic and esternocephalic muscles) and loin (Longissimus lumborum muscle) were higher in hair lambs (21.1 and 20.4 vs. 19.7 and 19.3 %), while moisture of the same muscles was higher in wool lambs (75.6 and 75.9 vs. 73.6 and 74.3%). Ash content was similar in both phenotypes, but palmitoleic acid was greater in hair lambs (2.9 and 2.7 vs. 2.7 and 2.5%). In fresh meat, pH, meat toughness, and water activity (Wa) of loin did not differ; but water holding capacity (WHC) was higher in hair lambs, and the same response was observed for cooked meat toughness from the neck, and in raw and cooked meat from loin. There were differences in the colour of meat from the neck, having values for L*, b* and tonalities greater in wool lambs, and a* greater for hair lambs. Sensorial parameters were similar in both phenotypes.Keywords: lamb meat, physicochemical characteristics, fatty acids, sensorial test (51,9%, 2,5mm vs. 47,0%, 2,3mm). Não houve diferenças entre os dois grupos de cordeiros para pH, mas a temperatura da carne foi mais alta durante as primeiras horas pós-morte, nas meias-carcaças dos cordeiros lanados (27, 23, 20 vs. 24, 20, 17°C). O conteúdo proteico da carne do pescoço (músculos braquicefálico e esternocefálico) e do lombo (músculo Longissimus lumborum) foi maior nos cordeiros deslanados (21,1 e 20,4 vs. 19,7 e 19,3%) enquanto o teor de umidade foi maior nas lanados (75,6 e 75,9 vs 73,6 e 74,3% RESUMO Vinte cordeiros deslanados (Pelibuey x Katadin x BlackBelly) e 20 cordeiros lanados (Rambouillet x Criollo) foram mantidos em um sistema intensivo de alimentação até atingirem 40kg, aos 10 meses de idade. O rendimento de carcaça e a espessura da gordura foram maiores nos cordeiros lanados

Effect of dried distillers grains (DDGS) on diet digestibility, growth performance, and carcass characteristics in Creole wool lambs fed finishing diets

“…At the end of the experiment, all the lambs were weighed (FW: final weight) and then taken to the slaughterhouse where they had a 12-hour fast and were weighed once more (SW: slaughter weight) before slaughter. Once obtained, the carcasses were weighed to obtain the hot carcass weight (HCW) and then chilled to 4 °C for 24 hours to obtain the cold carcass weight (CCW) to calculate the yield of the hot carcass and the cold carcass (Hernández-Cruz et al, 2009).…”

Influence of dietary magnesium and selenium levels in finishing diets on growth performance and carcass meat quality of feedlot Pelibuey lambs

“…The average neck and loin muscle were 0.965 and 0.959 specifically. The raw meat Aw was considered within a normal range and was approximately 0.97-0.99 (Hernández-Cruz et al 2009). Peroxide value mean was 4.3 and there were no differences.…”

Engorda de corderos Pelibuey con diferente nivel de alfalfa en la dieta

“…Con los datos obtenidos durante el sacrificio se registró el rendimiento de la canal caliente [(PCC/PVS) x 100], rendimiento de la canal fría [(PCF/PVS) x 100], rendimiento biológico de la canal caliente [(PCC/PVV) x 100] y el rendimiento biológico de la canal fría [(PCF/PVV) x 100] (Hernández et al, 2009).…”