Effects of genotype and fattening system on the quality of male lamb meat – Part 1: Technological properties and carcass measurements
<p>This study was conducted to determine the effect of genotype and fattening system on carcass measurements of lambs and technological properties of the male lamb meat (<i>Musculus longissimus dorsi</i>, MLD). The animal material in the study included 39 Hemşin (H) and 39 Tuj (T)...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Copernicus Publications
2019-12-01
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| Series: | Archives Animal Breeding |
| Online Access: | https://www.arch-anim-breed.net/62/605/2019/aab-62-605-2019.pdf |
| Summary: | <p>This study was conducted to determine the effect of genotype and
fattening system on carcass measurements of lambs and technological
properties of the male lamb meat (<i>Musculus longissimus dorsi</i>, MLD). The animal material in the study
included 39 Hemşin (H) and 39 Tuj (T) male lambs. Extensive (E),
semi-intensive (SI) and intensive (I) fattening systems were applied in the study, which was completed within 90 d. In the E,
SI and I fattening groups, a total of 48 lambs, including 16 lambs in each
group, were slaughtered. The results of the study indicated that the effect
of genotype on the first-hour yellowness (<span class="inline-formula"><i>b</i><sup>*</sup></span>), being one of the colour
parameters of the MLD, and the effect of the fattening system on 1 h
hour redness (<span class="inline-formula"><i>a</i><sup>*</sup></span>) and chroma (<span class="inline-formula"><i>C</i><sup>*</sup></span>), being among the colour parameters, were
statistically significant (<span class="inline-formula"><i>P</i><0.05</span>). The effect of genotype and
fattening system on MLD pH at 45 min (pH<span class="inline-formula"><sub>45 min</sub></span>) and 24 h
(pH<span class="inline-formula"><sub>24 h</sub></span>) after the slaughtering and on the third and seventh hour
drip loss (DL %) was statistically nonsignificant (<span class="inline-formula"><i>P</i>>0.05</span>).
The effect of genotype and fattening system on DL,
cooking loss (CL %) and texture (TT) was nonsignificant
(<span class="inline-formula"><i>P</i>>0.05</span>), whereas the effect of these factors on water-holding
capacity (WHC %) was significant (<span class="inline-formula"><i>P</i><0.05</span>). The effect of
genotype on external carcass length (ECL), internal carcass length
(ICL), internal hindquarter length (IHL), and carcass and leg conformation was
statistically significant (<span class="inline-formula"><i>P</i><0.05</span>). The effect of the fattening
system on all the carcass measurements except for carcass conformation,
carcass depth (CD) and external chest width (ECW) was statistically
significant (<span class="inline-formula"><i>P</i><0.05</span>). Genotype and fattening system affected
the colour and some quality traits of meat and carcass measurements of
lambs.</p> |
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| ISSN: | 0003-9438 2363-9822 |