Selection for lean meat yield in lambs reduces indicators of oxidative metabolism in the longissimus muscle

Kelman, K.R.; Pannier, L.; Pethick, D.W.; Gardner, G.E.

doi:10.1016/j.meatsci.2013.08.017

Cited by 29 publications

(23 citation statements)

References 29 publications

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“…In support of this notion, there is evidence of a decrease in isocitrate dehydrogenase activity in the M. longissimus lumborum associated with selection for increased sire PEMD (Kelman, Pannier, Pethick, & Gardner, 2014). Further experiments detailing oxidative capacity on the fore and hind sections may elicit the cause of lean redistribution effects.…”

Section: Accepted M Manuscriptmentioning

confidence: 86%

Sire carcass breeding values affect body composition in lambs — 1. Effects on lean weight and its distribution within the carcass as measured by computed tomography

et al. 2015

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and fat depth (mm; PFAT), and post weaning weight (kg; PWWT). Across the 7.8 unit range of sire PEMD, carcass lean weight increased by 7.7%. This lean was distributed to the saddle section (mid-section) where lean became 3.8% heavier, with fore section lean becoming 3.5% lighter. Reducing sire PFAT across its 5.1 unit range increased carcass lean weight by 9.5%, and distributed lean to the saddle section which was 3.7% heavier. Increasing sire PWWT increased lean at some sites in some years, and on average increased saddle lean by 4% across the 24.7 unit PWWT range. Changes in lean weight and distribution due to selection for carcass breeding values will increase carcass value, particularly through increased weight of high value loin cuts.

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Section: Accepted M Manuscriptmentioning

confidence: 86%

Sire carcass breeding values affect body composition in lambs — 1. Effects on lean weight and its distribution within the carcass as measured by computed tomography

et al. 2015

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“…This suggests that the impact of lamb age on fresh meat lightness can be attributed to increasing muscle myoglobin and iron content with age (Kelman, Pannier, Pethick, & Gardner, 2014;Pannier et al, 2014) rather than to changes in muscle oxidative capacity (as measured by ICDH activity) or the ultimate pH of the meat.…”

Section: Accepted M Manuscriptmentioning

confidence: 99%

“…Arguably, the inclusion of slaughter group which would largely account for lamb age in these covariate models may reduce the magnitude of effect that intrinsic muscle factors have on meat lightness at an industry level, particularly myoglobin concentration given its close association with lamb age (Kelman et al, 2014). In support of this notion, when slaughter group within year and site of production was removed from the model the impact of changing myoglobin concentration on meat lightness increased by almost 30%.…”

Section: Accepted M Manuscriptmentioning

confidence: 99%

“…The high genetic correlation reported between myoglobin concentration and lamb loin lightness (-0.81) suggests that dark meat may be reduced via selection for lower myoglobin concentrations. Reduced muscle myoglobin concentration could be achieved in lambs through a combination of genetic selection for increased muscling and thus reduced proportion of oxidative muscle fibres, as well as by slaughtering lambs at a younger age given the increase in muscle myoglobin content with lamb age (Kelman et al, 2014) . This may be further exaggerated by the reduced adrenaline…”

Section: Accepted M Manuscriptmentioning

confidence: 99%

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Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH

et al. 2016

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M.longissimus colour was measured from 8165 lambs at 24 hours post-mortem using a chromameter. The impact of production factors (site and year of production, slaughter group, sex, age and breed type) and muscle traits (hot carcass weight, pH 24 , isocitrate dehydrogenase (ICDH) activity, myoglobin, iron and zinc concentrations) on meat lightness (L*), redness (a*), yellowness (b*), hue and chroma were analysed. Greater differences in meat colour were seen between different slaughter groups and sites of production than across the range of any muscle traits. Of the muscle traits analysed, changes in pH 24 had the greatest effect on meat a* (2.5 units), while myoglobin had the greatest effect on meat L* (2.9 units). The 3.1 L* unit darkening of meat with increasing lamb age (from 140 to 400 days) was accounted for by increased myoglobin concentration. These results suggest that production factors are having substantial effects on lamb colour independent of known influencing muscle traits such as myoglobin concentration and pH.

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“…Furthermore Thompson (2004) in cattle and in lamb found a positive relationship between IMF% and the flavour liking and juiciness scores of untrained Australian consumers. IMF% is also positively associated with the oxidative capacity (Jurie et al, 2007;Kelman et al, 2014) and therefore the haem iron content of muscles (Turkki and Campbell, 1967;Lengyel et al, 2003;Kelman et al, 2014) and has a strong negative association with the moisture content of beef and pork (Barlocco et al, 2006;Pflanzer and de Felício, 2011).…”

Section: Introductionmentioning

confidence: 99%

Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles

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et al. 2015

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The ability of the biochemical measurements, haem iron, intramuscular fat (IMF%), moisture content, and total, soluble and insoluble collagen contents, to predict untrained consumer sensory scores both across different muscles and within the same muscle from different carcasses were investigated. Sensory scores from 540 untrained French consumers (tenderness, flavour liking, juiciness and overall liking) were obtained for six muscles; outside (m. biceps femoris), topside (m. semimembranosus), striploin (m. longissimus thoracis), rump (m. gluteus medius), oyster blade (m. infraspinatus) and tenderloin (m. psoas major) from each of 18 French and 18 Australian cattle. The four sensory scores were weighted and combined into a single score termed MQ4, which was also analysed. All sensory scores were highly correlated with each other and with MQ4. This in part reflects the fact that MQ4 is derived from the consumer scores for tenderness, juiciness, flavour and overall liking and also reflects an interrelationship between the sensory scores themselves and in turn validates the use of the MQ4 term to reflect the scope of the consumer eating experience. When evaluated across the six different muscles, all biochemical measurements, except soluble collagen, had a significant effect on all of the sensory scores and MQ4. The average magnitude of impact of IMF%, haem iron, moisture content, total and insoluble collagen contents across the four different sensory scores are 34.9, 5.1, 7.2, 36.3 and 41.3, respectively. When evaluated within the same muscle, only IMF% and moisture content had a significant effect on overall liking (5.9 and 6.2, respectively) and flavour liking (6.1 and 6.4, respectively). These results indicate that in a commercial eating quality prediction model including muscle type, only IMF% or moisture content has the capacity to add any precision. However, all tested biochemical measurements, particularly IMF% and insoluble collagen contents, are strong predictors of eating quality when muscle type is not known. This demonstrates their potential usefulness in extrapolating the sensory data derived from these six muscles to other muscles with no sensory data, but with similar biochemical parameters, and therefore reducing the amount of future sensory testing required.

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Selection for lean meat yield in lambs reduces indicators of oxidative metabolism in the longissimus muscle

Cited by 29 publications

References 29 publications

Sire carcass breeding values affect body composition in lambs — 1. Effects on lean weight and its distribution within the carcass as measured by computed tomography

Sire carcass breeding values affect body composition in lambs — 1. Effects on lean weight and its distribution within the carcass as measured by computed tomography

Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH

Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles

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