Meat quality of Pantaneiro lambs at different body weights

Abstract

The aim of this study was to assess the meat quality of Pantaneiro lambs finished in confinement and slaughtered at different body weights (15, 20, 25, 30, and 35 kg). Forty-five non-castrated male Pantaneiro lambs were distributed in a completely randomized design, with five treatments and nine replicates. The animals were housed in individual pens and slaughtered when they reached the target weights. For instrumental and centesimal analyses, the Semimembranosus, Longissimus lumborum, Gluteobiceps, and Triceps brachii muscles were used, whereas for fatty acid profile analysis only the Longissimus lumborum muscle was used. The different body weights influenced the final pH of the meat, but this still remained within the recommended values; however, the meat of heavier lambs had increased water-holding capacity (WHC), redness (a*), and fat content, making it the tenderest but least luminous and humid meat. Greater body weight led to a higher saturated fatty acid (SFA) content, reduction of monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), higher hypercholesterolemic fatty acid content (H), and higher atherogenicity (AI) and thrombogenicity indexes (TI). Therefore, it was concluded that the meat of lambs slaughtered at lower body weight presented better nutritional quality, making it more suitable for human consumption.

Effect of Age and Breed on Carcass and Meat Quality Characteristics of Beni-Guil and Ouled-Djellal Sheep Breeds

“…As shown in Table 2 , for young animals (A1), meat colour was bright-red, while in adult animals (A2 and A3) it changed from bright-red to red. Similar results were reported in Rasa Aragonesa, Churra, Merino, and Assaf sheep breeds [ 1 ] (in Leccese breed [ 4 ], and in Pantaneiro Brazilian breed [ 35 ]. In contrast, a significant breed effect on meat colour for two Canarias Island breeds (Canaria and Canaria Hair) was recorded [ 6 ].…”

“…Chroma (C ∗ ) was significantly different ( p < 0.001) between the three groups of animals; however hue angle (H ∗ ) did not show significant differences between the two groups of animals ( Table 3 ). These variations in meat colour of BG and ODj sheep according to slaughter age can be explained by the increase of iron and myoglobin (heme pigment) concentration with age, likewise for the ultimate pH values recorded in each age class [ 34 , 35 ], whereas the breed does not affect the meat colour parameters ( p > 0.05), and no interaction effect between breed and age was recorded ( p > 0.05).…”

Composição e qualidade da carcaça de ovinos com diferentes pesos corporais ao abate

“…O presente trabalho não avaliou as características quanti-qualitativas da carne. No entanto, alguns trabalhos apresentaram essas informações sobre o efeito do peso corporal de abate, Hirata et. al (2019), avaliaram a qualidade dos músculos da paleta, pernil e lombo com vazio de cordeiros Pantaneiros abatidos com diferentes pesos corporais (15, 20, 25, 30 e 35 kg) e observaram que a carne de cordeiros abatidos com menor peso corporal apresentou melhor qualidade nutricional, tornando-a mais adequada ao consumo humano.…”

“…Além de ser um bom indicador dos pesos e rendimentos dos cortes, as variações em seus valores podem ser explicadas, em grande parte, pela modificação do peso corporal (SILVA et al, 2017;HIRATA et al, 2019).…”

Compendio de conservación y producción de recursos zoogenéticos locales: los ovinos Pantaneiro

“…La carne de estos animales tiene características inherentes al método de producción y el tipo de alimentación. Desde el punto de vista de la producción de carne, el más importante de los aspectos económicos para la comercialización de animales tipo carne, se encontró que el ovino Pantaneiro presenta carne de calidad (Hirata et al ,2019), pero aún respondiendo a la intensificación productiva (Vargas Junior et al ., 2015; Batista et al, 2018. Los parámetros analizados por estos autores mostraron que los animales producen canales de alta calidad y altos índices de rendimiento.…”