Gender and slaughter weight effects on carcass quality traits of suckling lambs from four different genotypes

Pérez, Patricio; Maino, Mario; Morales, María Sol; Köbrich, Claus; Bardón, C.; Pokniak, J.

doi:10.1016/j.smallrumres.2006.01.013

Cited by 37 publications

(57 citation statements)

References 9 publications

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“…Proximate composition of meat is affected by sex, especially fat content (Peña et al, 2005;Gerrard and Grant, 2006;Pérez et al, 2007). Meat from females is often richer in lipids.…”

Section: Sexmentioning

confidence: 99%

Intrinsic factors affecting sheep meat quality: a review

Júnior

Carvalho

Silva

et al. 2016

Rev Colomb Cienc Pecu

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SummaryThe quality of meat is a multifactorial parameter dependent on the perspective and goals of the link in the production chain. Generally, a variety of factors directly or indirectly affect the quality characteristics of meat and, therefore, the value of meat products. Often, the literature divides the interfering factors into intrinsic and extrinsic. Intrinsic factors are related to animals; therefore, intrinsic factors are less variable. These factors include breed, sex, age, weight, genes, and type of muscle fiber. Some of these factors are not well studied, others have variable influence or are controversial and only a few are known and sometimes controlled. Thus, this study aimed to review some intrinsic factors that influence the quality of lamb meat. Keywords: cooking losses, meat color, tenderness, water holding capacity. ResumenLa calidad de la carne es un parámetro multifactorial que depende de la perspectiva y los objetivos del eslabón de la cadena de producción. En general, una amplia variedad de factores afectan directa o indirectamente la calidad de la carne y, en consecuencia, los valores de los productos cárnicos. A menudo, la literatura divide los factores que interfieren intrínseca y extrínsecamente. Los factores intrínsecos están relacionados con los animales, por lo tanto, son menos variable. Estos factores incluyen la raza, el género, la edad, el peso, los genes y ResumoA qualidade da carne é um parâmetro multifatorial, dependente da perspectiva e objetivos do elo da cadeia produtiva. Geralmente, uma grande variedade de fatores afetam direta ou indiretamente as características de qualidade da carne e, consequentemente, os valores dos produtos cárneos. Frequentemente, a literatura divide os fatores interferentes em intrínsecos e extrínsecos. Os fatores intrínsecos são referentes ao animal e, portanto, menos variáveis. Esses fatores incluem raça, sexo, idade, peso, genes e tipo de fibras musculares. Alguns desses fatores não estão bem estudados, outros têm influência variável ou controvertida e somente alguns são conhecidos e, às vezes, controlados. Dessa forma, objetivou-se revisar alguns fatores intrínsecos que influenciam na qualidade da carne ovina.Palavras chave: capacidade de retenção de água, cor da carne, maciez da carne, perdas por cocção.

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“…Proximate composition of meat is affected by sex, especially fat content (Peña et al, 2005;Gerrard and Grant, 2006;Pérez et al, 2007). Meat from females is often richer in lipids.…”

Section: Sexmentioning

confidence: 99%

Intrinsic factors affecting sheep meat quality: a review

Júnior

Carvalho

Silva

et al. 2016

Rev Colomb Cienc Pecu

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“…Live weight at slaughter may be altered by the way the animal is slaughtered including the effects of fasting time and conditions, as well as time of year and transport (Brasal & Boccard, 1977;Pérez et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Performance and carcass quality in three genetic groups of sheep in Brazil

Cardoso

Landim

Louvandini³

et al. 2013

R. Bras. Zootec.

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-Three different genetic groups were evaluated for growth up to slaughter and carcass quality for kill out, commercial cuts, non-carcass components, as well as carcass morphometric measurements. Pure Santa Ines (SI), ½ Ile de France × ½ Santa Ines (I × SI) and ½ Texel × ½ Santa Ines (T × SI) lambs were weighed weekly until they reached predetermined slaughter weight (30, 35, 40 and 45 kg). In both creep feeding and fattening the animals from crosses were superior to the Santa Ines hair sheep in terms of daily weight gain and weaned in less time. Crossbred animals also showed better performance than purebred Santa Ines in terms of commercial cuts and carcass weights. Correlations showed that fat depth and eye muscle area decreased with an increase in morphometric measures, indicating that larger animals are possibly later developing in terms of carcass finishing compared with smaller animals. The optimal slaughter weight is approximately 35 kg.

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“…Factors influencing carcass characteristics have been widely studied in other species, such as lamb (Sañudo et al, 1997;Santos-Silva et al, 2002;Pérez et al, 2007, Carrasco et al, 2009) and cattle (Piedrafita et al, 1999(Piedrafita et al, , 2003Albertí et al, 2000Albertí et al, , 2001Albertí et al, , 2007Purchas et al, 2002) and has been shown that breed is an important source of variation. Behind this, correlacionado con el rendimiento a la canal y el grado de engrasamiento.…”

Section: Introductionmentioning

confidence: 99%

“…weight influences the development pattern of the animals and hence, the amount of edible meat (Vergara et al,1999;Albertí et al, 2001Albertí et al, , 2005Marichal et al, 2003;Pérez et al, 2007;Peña et al, 2007). Traditionally, in Spain kid goats are reared with their dams but this practice decreases the availability of milk for cheese production.…”

mentioning

confidence: 99%

Influence of breed, milk diet and slaughter weight on carcass traits of suckling kids from seven Spanish breeds

Doblado

Ripoll

Horcada³

et al. 2012

Span. j. agric. res.

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This experiment aimed to describe the influence of production system on the following characteristics from seven Spanish goat breeds: carcass weight, dressing percentage, head weight, viscera weight, kidney fat weight, fatness score, carcass length, leg length, rump perimeter, rump width, kidney fat colour and tissue composition of shoulder. Experiment involved 201 male, single-birth suckling kids from five meat and two dairy breeds. Animals from meat breeds were slaughtered at two targets carcass weights (light, 4 kg; heavy, 7 kg). In dairy breeds, half of the animals were reared with dam's milk and the other half with a milk replacer and all of them were slaughtered at light weight (4 kg). Statistics consisted in two GLM, means for each variable, a PCA to study relationships between variables and a discriminant analysis to compare breeds. In dairy breeds, breed had greater influence than milk diet, with breed effect being particularly strong for kids that were fed with natural milk. In meat breeds, slaughter weight was more important than breed and many significant interactions were found between both effects. All carcass traits were closely related to each other and to slaughter weight. Slaughter weight was also positively related to dressing percentage and to fatness degree. Discriminant analysis explained 76.1% of variability and separated dairy breeds, with well-fattened, medium-shaped carcasses, from meat breeds, with good conformations and medium fatness degrees. Hence, carcass traits were able to group breeds by diary or meat type.Additional key words: carcass tissue composition; fat colour; goat; morphometric measurements. Resumen Influencia de la raza, tipo de lactancia y peso al sacrificio sobre las características de las canales de cabritos lechales de siete razas españolasEl experimento describe la influencia del sistema de producción sobre las siguientes características de la canal de cabritos de siete razas españolas: peso de canal, de la cabeza, de las vísceras y de la grasa renal, rendimiento a la canal, engrasamiento, longitud de la canal y de la pierna, perímetro y anchura de la pierna, color de la grasa renal y composición tisular de la espalda. Se utilizaron 201 cabritos machos, de parto simple, de cinco razas cárnicas y dos lecheras. Los animales de las razas cárnicas se sacrificaron a dos pesos de canal objetivo (ligeros, 4 kg; pesados, 7 kg). En las razas lecheras, la mitad de los cabritos se alimentaron con leche materna y la otra mitad, con un lacto-reemplazante y todos los animales fueron sacrificados al peso ligero (4 kg). En las razas lecheras, la raza fue más importante que el tipo de lactancia, especialmente en los cabritos alimentados con leche natural. En las razas cárnicas, el peso tuvo mayor influencia que la raza, aunque se observaron numerosas interacciones entre ambos efectos. Todas las variables estuvieron estrechamente relacionadas entre sí y con el peso al sacrificio y éste ultimo estuvo además positivamente

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Gender and slaughter weight effects on carcass quality traits of suckling lambs from four different genotypes

Cited by 37 publications

References 9 publications

Intrinsic factors affecting sheep meat quality: a review

Intrinsic factors affecting sheep meat quality: a review

Performance and carcass quality in three genetic groups of sheep in Brazil

Influence of breed, milk diet and slaughter weight on carcass traits of suckling kids from seven Spanish breeds

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