Feeding regimens affecting carcass and quality attributes of sheep and goat meat — A comprehensive review

Abstract

Sheep and goats can efficiently convert low quality forage into high-quality meat which contains specific nutrients and quality traits. Carcass traits and quality attributes of sheep and goat meat depend upon several factors and one of most effective strategies amongst these is feeding regimens. In this review, the major aspects of feeding regimens affecting growth rate, carcass traits and quality attributes of sheep and goat meat are thoroughly discussed, with a particular focus on physical-chemical composition, flavor profile, and fatty acid (FA) profile. Grazing lambs and kids receiving concentrate or under stall-feeding systems had greater average daily gain and carcass yield compared with animals reared on pasture only. However, growth rate was higher in lambs/kids grazing on pastures of improved quality. Moreover, the meat of grazing lambs receiving concentrate had more intense flavor, intramuscular fat (IMF) content, and unhealthy FA composition, but comparable color, tenderness, juiciness, and protein content compared to that of lambs grazed on grass only. In contrast, meat of concentrate-fed lambs had more intense color, greater tenderness and juiciness, IMF and protein contents, and lower flavor linked to meat. Additionally, the meat of kids grazed on concentrate supplementation had higher color coordinates, tenderness, IMF content and unhealthy FA composition, whereas juiciness and flavor protein content were similar. In contrast, kids with concentrate supplementation had superior color coordinates, juiciness, IMF content and unhealthy FA composition, but lower tenderness and flavor intensity compared to pasture-grazed kids. Thus, indoor-finished or supplemented grazing sheep/goats had higher growth rate and carcass quality, higher IMF content and unhealthy FA composition compared to animals grazed on grass only. Finally, supplementation with concentrate increased flavor intensity in lamb meat, and improved color and tenderness in kid meat, whereas indoor-fed sheep/goats had improved color and juiciness as well as reduced flavor compared to pasture-grazed animals.

Effects of Dam and Sire Breeds on Lamb Carcass Quality and Composition in Pasture-Based Systems

“…Snowder and Duckett [32] also reported differences in fatty acid composition of LM by different sire breeds, Dorper and Suffolk, when feedlot finished. Finishing regimes alter fat deposition and fatty acid composition of muscle tissues in sheep [1,33], goats [33] and cattle [34,35].…”

Temporal Transcriptome Dynamics of Longissimus dorsi Reveals the Mechanism of the Differences in Muscle Development and IMF Deposition between Fuqing Goats and Nubian Goats

“…China has abundant and varied genetic resources for goat ( Capra hircus ) breeding, and the Fuqing goat (FQ) is one of the local excellent breeds raised in Fujian Province, China [ 1 ]. The meat of FQs is more popular with local consumers because of its appropriate intramuscular fat content (IMF, more than 3.0%) [ 2 ], which is a major meat quality trait that influences aroma, tenderness, and juiciness [ 3 ]. However, the listed weight of FQs is less than 25 kg at 12 months old, and they do not produce much meat [ 4 ].…”

The Identification of Functional Genes Affecting Fat-Related Meat Traits in Meat-Type Pigeons Using Double-Digest Restriction-Associated DNA Sequencing and Molecular Docking Analysis

“…In sheep and goats [3], pigs [4], cattle [5], and chickens [6], published results have demonstrated that intramuscular fat (IMF) and fatty acid (FA) compositions are the main factors that affect meat quality (both sensory and technological properties). A desirable IMF content and optimal FA profiles are essential for improving meat qualities regarding meat flavor, tenderness, juiciness, and texture, as well as for meeting the health requirements of the consumers.…”