Phenotypic and genetic parameters of carcass and meat-quality traits in cattle

O'Ferrall, G. J. More; Joseph, R.L.; Tarrant, P.V.; McGloughlin, Patricia

doi:10.1016/0301-6226(89)90019-5

Cited by 22 publications

(2 citation statements)

References 11 publications

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“…Thus, the variation in WHC may be related to the effect of HCW values on pH 24 h after slaughter, which was higher for lighter carcasses (5.74 vs. 5.59 and 5.56). We also found a negative correlation (-0.53, P < 0.01) between WHC and pH 3 h after slaughter, which agrees with More O'Ferrall et al [14], and suggests that higher rates of pH decline during the onset of rigor mortis may be related to lower values of muscle WHC.…”

Section: Discussionsupporting

confidence: 79%

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The effect of weight on carcass and meat quality of Serra da Estrela and Merino Branco lambs fattened with dehydrated lucerne

Santos‐Silva

Portugal

2001

Anim. Res.

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-Thirty-four ram lambs of the Serra da Estrela (SE) and Merino Branco (MB) breeds were used to evaluate lamb growth performance and the effect of carcass weight on carcass composition and meat quality traits. Five lambs of each breed were slaughtered after weaning, at 16 kg average live weight (LW), and the remaining were fed ad libitum with dehydrated lucerne and minerals and slaughtered at 25 or 35 kg LW. The left sides of the carcasses were totally dissected. The Longissimus thoracis and Longissimus lumborum muscles were used for meat quality determination. MB lambs grew faster than SE lambs. The muscle/bone ratio was higher for SE lambs (2.84 vs. 2.63) and breed had no effect on meat quality traits, except for water-holding capacity that was higher for MB lambs. Dressing percentage was about 55% at weaning, decreased to about 53% at 25 kg live weight and remained unchanged afterwards. Muscle/bone ratio increased with slaughter weight, ranging from around 2.5 at weaning to 3.0 at 35 kg live weight. As carcass weight increased, muscle pH and water-holding capacity decreased but temperature and intramuscular fat increased. Juiciness scored better for higher carcass weights, however, the overall effect of carcass weight on meat quality traits was minimal, and probably without any commercial impact. lamb / Portuguese sheep breed / growth / carcass quality / meat quality Résumé -Effet du poids sur la qualité de la carcasse et de la viande d'agneaux Serra da Estrela et Merino Branco, alimentés avec de la luzerne déshydratée. Un essai a été mené sur trente quatre agneaux mâles, de race Serra da Estrela (SE) et Merino Branco (MB), afin d'évaluer la performance de croissance et l'effet de l'augmentation du poids sur la composition de la carcasse et sur la qualité de la viande. Cinq agneaux de chaque race ont été abattus après sevrage, avec un poids vif de 16 kg. Les autres, soumis à une alimentation ad libitum à base de luzerne déshydratée et de minéraux, ont été abattus soit à un poids vif de 25 kg ou de 35 kg. Après abattage, la demi carcasse gauche de chaque animal a été complètement disséquée. Afin d'évaluer la qualité de la viande, on a utilisé les muscles Longissimus thoracis et Longissimus lumborum. La vitesse de croissance des agneaux MB a été supérieure à celle des agneaux SE. Le rapport muscle/os a été supérieur chez les agneaux SE (2,84 vs. 2,63). La race n'a eu aucun effet sur la qualité de la viande, sauf dans le cas de

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Section: Discussionsupporting

confidence: 79%

“…Pearson and Young [15] and More O'Ferral [14] considered that a small increase in final pH from 5.5 to 6.5 has a considerable positive effect on the WHC of meat. Thus, the variation in WHC may be related to the effect of HCW values on pH 24 h after slaughter, which was higher for lighter carcasses (5.74 vs. 5.59 and 5.56).…”

Section: Discussionmentioning

confidence: 99%

The effect of weight on carcass and meat quality of Serra da Estrela and Merino Branco lambs fattened with dehydrated lucerne

Santos‐Silva

Portugal

2001

Anim. Res.

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Comparison of slaughter and carcass characteristics of Limousin, Charolais, Angus, and Hereford beef cattle in Turkey

Kayar

İnal²

2022

Trop Anim Health Prod

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Sustainable utilization of unsaleable walnut kernel in substitution for corn grain in the diet of fattening lambs improves growth performance and meat quality

Dayani,

Khatibi,

Tajaddini

2023

Trop Anim Health Prod

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As a cost-effective typical co-product of walnut processing; this study aimed to investigate the effects of feeding poor quality, unsaleable walnut kernel, also known as wasted walnut (WW) kernel, on growth performance, carcass characteristics, meat quality and fatty acid (FA) composition of fattening lambs.The experiment was conducted using 24 fattening lambs (27 ±1.07 kg initial BW) assigned to two total mixed concentrate-based diets, over a 80-day experimental period on a completely randomized design. Dietary treatments were: 1) WW (10% WW), and 2) CON (without WW). Average daily and total gain, and nal weight increased with WW inclusion (P < 0.05). Also, a signi cant enhancement in feed conversion ratio (P < 0.05) and carcass cooler shrink loss (P = 0.03) were observed by feeding WW. Dry matter intake (DMI) was not in uenced by feeding WW as did carcass prime cuts, meat, bone and fat-tail; however, the backfat thickness was increased (P = 0.01). WW inclusion reduced cholesterol and increased protein load in muscle tissue (P ≤ 0.05). Moreover, this inclusion led to higher concentration of vaccenic acid (VA), conjugated linoleic acid (CLA) and C20 polyunsaturated FAs (PUFA), total n3 and n6 PUFA in muscle and fat-tail (P ≤ 0.05). Due to enhanced animal performance, also chemical and FA composition of muscle and adipose tissue, WW can be included in fattening lamb diets as a rich source of protein and PUFA.

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Phenotypic and genetic parameters of carcass and meat-quality traits in cattle

Cited by 22 publications

References 11 publications

The effect of weight on carcass and meat quality of Serra da Estrela and Merino Branco lambs fattened with dehydrated lucerne

The effect of weight on carcass and meat quality of Serra da Estrela and Merino Branco lambs fattened with dehydrated lucerne

Comparison of slaughter and carcass characteristics of Limousin, Charolais, Angus, and Hereford beef cattle in Turkey

Sustainable utilization of unsaleable walnut kernel in substitution for corn grain in the diet of fattening lambs improves growth performance and meat quality

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