Evaluation of the functionality of EUROP carcass classification system in thin-tailed and fat-tailed lambs

Ekiz, Bülent; Keçici, Pembe Dilara; Oğrak, Yusuf Ziya; Yalçıntan, Hülya; Yılmaz, Alper

doi:10.1016/j.meatsci.2021.108603

Cited by 8 publications

(5 citation statements)

References 30 publications

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“…Relevant studies have reported higher L*, b* and chroma values of meat samples from Awassi, indigenous Turkish and Iranian fat-tailed sheep corresponding to 35%, 50% and 70% LWC of the present study [ 35 , 36 , 37 ]. Higher L* and a* and lower b* values were reported for Kangal Akkaraman sheep [ 38 ]. Slightly higher values of all color parameters were reported for meat of Awassi sheep in 70% LWC [ 39 ].…”

Section: Discussionmentioning

confidence: 99%

A Comprehensive Study of the Quality of Fat-Tailed Sheep Carcasses in Greece

Argyriadou

Tsitsos

Stylianaki

et al. 2022

Animals

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Sheep farming in Greece is focused on milk production. Meat is considered a by-product and consists mainly light carcasses of undefined quality. The main challenge of the sector is to ensure sustainability, and hence efforts are towards efficient use of available resources, including undervalued carcasses of local fat-tailed sheep. The objective here was twofold: (i) to assess the carcass quality of fat-tailed sheep slaughtered at different live weights and (ii) to compare them with carcasses from thin-tailed sheep. In total, 146 fat-tailed and 97 thin-tailed dairy sheep were used. They belonged to five live-weight categories (LWC), representing 25%, 35%, 50%, 70% and 100% of mature body weight. Carcass length/weight/yield/pH and wither height were recorded. Muscle fiber minimum Feret’s diameter and meat color/tenderness/moisture/lipid and protein content were determined. Sex and LWC differences in fat-tailed sheep were assessed. Parametric and non-parametric tests were used to compare with thin-tailed sheep, considering the effects of LWC, sex and their interactions with sheep population (fat-tailed/thin-tailed). Most traits were significantly different (p < 0.05) between groups of fat-tailed sheep. Carcass yield of fat-tailed sheep was significantly higher compared to thin-tailed (p < 0.01). Interactions of sheep population with LWC or sex affected wither height, carcass pH, meat color and tenderness (p < 0.05). Fat-tailed sheep meat quality is equal or higher compared to thin-tailed. Finishing weights corresponding to 50 and 70% LWC may improve capitalization of fat-tailed carcasses.

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Section: Discussionmentioning

confidence: 99%

A Comprehensive Study of the Quality of Fat-Tailed Sheep Carcasses in Greece

Argyriadou

Tsitsos

Stylianaki

et al. 2022

Animals

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“…The fat deposition characteristics of sheep were determined during the slaughter test. Backfat thickness: fat thickness of the posterior edge of scapula, the rib end, and the front edge of hip tubercle was measured, and the average value was taken [ 18 ]. Carcass fat content (GR) [ 19 ]: tissue thickness between the 12th and 13th ribs and 11 cm from the midline of the spine was measured.…”

Section: Methodsmentioning

confidence: 99%

Distribution and Difference of Gastrointestinal Flora in Sheep with Different Body Mass Index

Cheng

Wang

Zhang

et al. 2022

Animals

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Fat deposition is the key factor affecting the efficiency of animal husbandry production. There are many factors affecting fat deposition, in which the gastrointestinal microbiota plays an important role. Therefore, the body mass index (BMI) was introduced into the evaluation of sheep fat deposition, and the different microbiota and functional pathways of the sheep gastrointestinal tract in different BMI groups were analyzed. We selected 5% of individuals with the highest and lowest BMI from a feed test population (357 in whole group). Microorganisms in 10 sites of the gastrointestinal tract in 36 individuals (18 in each group) were evaluated by 16S rRNA V3–V4 region sequencing. There were differences (p < 0.05) in fat deposition traits between different BMI groups. In the 10 parts of the gastrointestinal tract, the diversity and richness of cecal microflora in the high-BMI group were higher than those in low-BMI Hu sheep (p < 0.05). Principal coordinate analysis (PCoA) showed that there was separation of the cecum between groups, and there were differences in the cecal microbial community. Linear discriminant analysis effect size (LEfSe) showed that most biomarkers were in the cecum. On the basis of an indepth study of cecal microorganisms, 26 different bacterial genera were obtained (p < 0.05). Correlation analysis between them and the characteristics of fat deposition in sheep showed that Colidextribacter, Alloprevotella, and Succenivibrio were positively correlated with fat deposition, while Lachnospiraceae_ND3007_Group was negatively correlated (p < 0.05). The above results show that the cecum may be an important part leading to the difference of BMI in sheep, and its microorganisms may affect the level of fat deposition.

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“…Carcass conformation is the most important indicator when classifying carcasses because it directly indicates the amount of meat (Pečiulaitienė et al, 2015). It describes the development of carcass profiles, in particular the essential parts, such as legs (round and rump), back and shoulders (chuck), and indicates the sum of muscle and fat in relation to the bones (Ekiz et al, 2021). Carcass conformation is visually evaluated at the end of the slaughterline, i.e., immediately after determination of hot carcass weight (45 minutes postmortem).…”

Section: Carcass Characteristicsmentioning

confidence: 99%

“…Carcass fat cover is one of the most important parameters in the horse carcass classification, and is usually determined at the same time as the carcass conformation (45 minutes postmortem) (Lorenzo et al, 2019). The carcass fat cover describes the amount of fat on the outside of the carcass and in the thoracic cavity (Ekiz et al, 2021). From the carcass quality aspect, favourable fat cover is described when a carcass has uniformly and evenly distributed, continuous, but not too thick layer of fat tissue (European Commission, 2008).…”

Section: Carcass Characteristicsmentioning

confidence: 99%

Horse Carcass and Meat Quality — Current Knowledge and Research Gaps

Čobanović,

Grković,

Suvajdžić

et al. 2023

Meat Technology

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Horsemeat can be considered a good alternative for conventional meats due to its potential dietetic and health benefits linked with its specific nutritional composition. The aim of this review was to provide information on the carcass and meat quality of horses, as well as methods for their examination based on currently available scientific literature in order to expand knowledge in this field and determine the direction of future research. The most important horse carcass quality indicators are the carcass conformation and carcass fat cover, while the most important horsemeat quality traits are pH, colour, water-holding capacity and texture. However, more research is needed to establish a classification system for horse carcasses as well as threshold values for colour and water-holding capacity traits that might be used for horsemeat classification into quality classes.

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Evaluation of the functionality of EUROP carcass classification system in thin-tailed and fat-tailed lambs

Cited by 8 publications

References 30 publications

A Comprehensive Study of the Quality of Fat-Tailed Sheep Carcasses in Greece

A Comprehensive Study of the Quality of Fat-Tailed Sheep Carcasses in Greece

Distribution and Difference of Gastrointestinal Flora in Sheep with Different Body Mass Index

Horse Carcass and Meat Quality — Current Knowledge and Research Gaps

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