Feeding Systems and the Physicochemical and Sensory Quality of Lamb Meat: Can Feeding Systems Affect Lamb Meat Quality?

Abstract

This study aims to evaluate the physicochemical characteristics, fat composition, and sensory attributes of lamb meat produced in two feeding systems: (1) Unweaned and unsupplemented lambs in the pasture and (2) early weaned lambs in the pasture with concentrate supplementation post-weaning. The experiment was performed in the winter–spring pastures in the subtropical region of Brazil. The experimental design was completely randomized with two treatments (feeding systems), four paddocks per treatment and twenty lambs (experimental units) per paddock. Carcass weight, dressing percentage, pH, rib eye area, subcutaneous fat thickness, and visual fatness were determined. Loin samples were used for instrumental color, thawing and cooking loss, shear force, water holding capacity, fat and sensory analyses. Carcass pH did not differ between the systems (p > 0.05). Supplemented weaned lambs showed a higher body condition score, carcass weight, dressing percentage and fatness (p < 0.001). They also showed higher (p < 0.05) total fat and long chain fatty acid (FA) content than unweaned lambs. Lamb meat from both systems showed similar and high sensory acceptance. Early weaning and supplementation proved to be a better choice for producing lambs in the winter–spring pasture, under subtropical conditions, because it promoted better carcass and meat traits and good sensory attributes, which could improve payment to the farmers.

Effect of supplementary feeding on the production traits, carcass and meat quality of Jamuna basin lambs

“…Drip loss is an important indicator of WHC of fresh meat which is resulted by the gravity force. The WHC percentage of the present study was not in accordance with the results of Costa et al [38] where they showed that the WHC% was 72.55.…”

“…Similar results were stated by Ayrle et al and Worku et al in case of dressing percentage [39][40]. Costa also found a significant (p>0.05) effect of hot carcass and dressing percentage which was very much similar with this study [38]. Melese et al [41] stated that the sheep consuming higher level of concentrate supplements had significant heavier carcass than lower level of concentrate feed.…”

“…Lower cooking loss and drip loss percentages were found in T2 as compared with T0, T1 and T3 treatments in which cooking loss and drip loss had significant effect (p<0.05 and p<0.001, respectively). A lower cooking loss value (20.33-21.63) and higher drip loss (3.80-4.89) was also reported by Costa et al [38] which were not similar with this study might be due to the…”

“…The correlation between initial and final body weight, skin and head weight were also found significantly different (p<0.01). Costa observed a positive correlation between body condition and dressing% in lamb meat which was significantly (p<0.05) different [38].…”

Influence of different level of concentrate feeding on the productive performances and meat quality attributes of indigenous lamb

“…BRL had the lowest drip loss 1.93% compared to JBL and CBL (2.85 and 2.68). A lower cooking loss value (20.33-21.63) and higher drip loss (3.80-4.89) was also reported by Costa et al (2019) which were not similar with this study might be due to the stress condition of the slaughtered lamb. The cooking loss values of meat of small ruminants showed an acceptable range (14-41%) which was corroborated with the present study.…”