Effects of suckling length (45, 75 and 120 d) and rearing type on cortisol level, carcass and meat quality characteristics in Kivircik lambs

Forty lambs were used to investigate effects of suckling length and rearing type (single and twin) on welfare parameters, carcass and meat quality characteristics. SC-45 and SC-75 lambs were weaned at 45-d and 75-d of age, respectively, whereas SC-120 lambs were not weaned until slaughter age of 120-d. The elevated cortisol concentration due to weaning stress returned to pre-weaning level at 2-d after weaning. SC-120 lambs had higher daily gain, plasma cortisol and glucose levels at exsanguination, hot carcass weight, dressing percentage and fatness score than weaned lambs. Suckling length did not influence instrumental meat quality characteristics, except shear force. SC-45 lambs had tougher meat than other groups according to instrumental and sensory analyses. SC-75 and SC-120 lambs had similar meat shear force value and sensory scores. Single lambs had higher daily gain, and greater scores for carcass characteristics and sensory evaluation, and lower pH(24) and shear force than twin lambs.     

Effect of production system on carcass measurements and meat quality of Kivircik lambs

Effect of production system on carcass and meat quality was investigated in four groups of lambs: i. W-C lambs were weaned between 45 and 60 days of age and then were fattened with concentrate feed until slaughter; ii. W-G-S lambs were weaned and then taken to pasture and wheat stubble; iii. UW-C lambs were fattened with concentrate feed and they suckled their dams until slaughter; iv. UW-G lambs were kept with their dams and were taken to pasture in the day-time. Hot carcass weight was 13.62, 12.52, 14.37 and 13.88 kg (P < 0.001), and dressing percentage was 55.24, 51.77, 57.83 and 55.38% (P < 0.001), for W-C, W-G-S, UW-C and UW-G lambs, respectively. Ultimate meat pH was higher in W-G-S lambs than lambs from W-C and UW-C systems (P < 0.05). W-G-S lambs had higher shear force value in longissimus dorsi muscle (P < 0.05) and lower meat lightness (P < 0.001) than those of other systems. Panellists gave the lowest sensory scores, except juiciness, to meat of W-G-S lambs.     

Carcass measurements and meat quality of Turkish Merino,Ramlic, Kivircik,Chios and Imroz lambs raised under an intensive production system

Effect of breed on carcass measurements and meat quality characteristics were investigated by using 46 lambs from Turkish Merino, Ramlic, Kivircik, Chios and Imroz breeds. Chios and Imroz carcasses had smaller values for carcass quality characteristics. Breed had no significant effect on pH at 45 min and 24 h post-mortem, water holding capacity and cooking loss. Kivircik and Imroz lambs had lower Warner Bratzler shear force values than those of Ramlic and Turkish Merino lambs (P < 0.01). Meat samples from Kivircik lambs had the highest redness value. Differences among breeds for sensory characteristics, except tenderness were not significant. Tenderness scores given to meat samples of Kivircik lambs were significantly higher (P < 0.01) than those of Turkish Merino, Ramlic and Imroz lambs. Indigenous Kivircik breed, which had high carcass quality as those of improved breeds, might be considered for production of better quality meat in Marmara Region of Turkey.     

Physico-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weights

Forty-nine Manchego-breed lambs raised exclusively on their dams’ milk until slaughter were used in this study. The effects of gender and slaughter weight (10, 12 and 14 kg) on carcass fatness, meat quality and the fatty acid composition of their fat were studied. Fatness, and in particular dorsal-fat thickness (P0.01), increased with live weight. The effect of gender was even greater (P0.001), as female lambs presented the highest fatness values for all parameters studied. The smallest drop in m. longissimus pH values was seen in the lowest-weight (10 kg) lambs. These same lambs displayed the highest L* value and thus the lightest colour. Fatty acid composition, which was not influenced by live weight, was affected by gender. The subcutaneous fat of female lambs contained more linolenic acid (C18:3) (P0.01) and a greater proportion of polyunsaturated fatty acids than that of male lambs (P0.001). Likewise, the intramuscular fat of female lambs displayed a greater proportion of monounsaturated fatty acids (P0.001) than that of male lambs.     

Effect of the pre-slaughter logistic chain on meat quality of lambs

A total of 144 lambs were sampled in a 3 × 2 × 2 factorial design, testing three residence (stay) times at a pre-slaughter classification centre (0, 7, and 28 days) and two seasons (summer and winter), with two replicates in each season. Meat from the longissimus dorsi was analysed in terms of pH, WHC, texture, colour (L*a*b*, chroma and hue) and carcass bruising. Stay time had a significant effect (p < 0.001) on meat texture, while season had a significant effect (p < 0.001) on all variables analysed. Overall, stay time had less effect on meat quality than season and the interaction between treatments was not significant. Meat from lambs slaughtered in winter had some dark-cutting characteristics, with darker colour, higher ultimate pH, tougher meat and lower press juice. In conclusion, pre-slaughter classification and season are sources of stress for lambs and affect meat quality traits.     

Effect of suckling management on productive performance,carcass traits and meat quality of Comisana lambs

The effect of restricted suckling on productive performance, carcass traits, meat quality and skeletal development of growing lambs was studied. Twenty-one naturally suckled male Comisana lambs were divided into three equal weight groups differing in suckling management systems: (1) only maternal milk (C); (2) only maternal milk until 15th day of age, and then, till slaughter, maternal milk, concentrate and Lucerne hay ad libitum (T1); (3) only maternal milk until 15th day of age, and then from 16th to 30th days of age, maternal milk, concentrate and Lucerne hay ad libitum, and, from 31st day of age till slaughter, only concentrate and Lucerne hay ad libitum (T2). The total mean milk yield was 22.7 and 41.6 kg per ewe for T1 and T2, respectively. Restricted suckling did not significantly affect slaughter weight, hot and cold carcass weights, carcass shrink losses, pH, colour and area of Longissimus muscle, pelvic limb, or bone characteristics. Suckling management system significantly affected ADG, milk intake, dressing percentage, and percentages of intestine, stomach, offal, kidney fat, shoulder, lean and fat, and there were differences in total collagen, and hydroxylysylpyridinoline crosslink concentrations. In addition, different IMC maturity among the muscles was apparent.     

Effect of transport time on welfare and meat quality in pigs

The purpose of this study was to determine the effects of transport duration on some welfare and meat quality parameters. For the study 144 pigs were used. One group of 72 animals was subjected to 15 min and the others to 3 h transport time. Blood from all animals was analysed in order to detect stress-susceptible pigs and assess pre-slaughter stress. Meat quality parameters were analysed from Longissimus thoracis and Semimembranosus muscles. It was concluded that under normal Spanish commercial conditions, pigs subjected to short transport showed a more intense stress response and poorer meat quality than pigs subjected to moderately long transport when they were immediately slaughtered on arrival at the slaughterhouse. Transport of 3 h might have allowed the animals to adapt to transport conditions and then could act as a resting period like a lairage time. The effect of transport time on welfare and meat quality parameters was more important than genotype and sex. Nevertheless, from the point of view of blood enzyme activities, genetically stress susceptible females transported for 3 h were more sensitive to muscle damage.     

Prediction of lamb carcass composition and meat quality using combinations of post-mortem measurements

Various post-mortem measurements (carcass weights, conformation and fatness classes, external carcass dimensions, eye muscle dimensions, subcutaneous fat depth, pH and temperature) were recorded on 197 Texel (TEX) and 200 Scottish Blackface (SBF) lamb carcasses. The potential use of these measurements to predict carcass composition and key meat quality traits was investigated, to enable categorisation of carcasses in the abattoir and/or for use in genetic improvement programmes. By combining different measurements, accurate predictions of dissected carcass muscle weight (adjusted R² 0.93 in TEX, 0.88 in SBF) and fat weight (adjusted R² 0.84 in TEX, 0.87 in SBF) were achieved, and moderate predictions of intra-muscular fat (adjusted R² 0.56 in TEX, 0.48 in SBF), whilst shear force was predicted with low to moderate accuracy (adjusted R² < 0.33 across breeds and cuts). Sex, eye muscle dimensions and subcutaneous fat depth improved predictions of carcass composition and intra-muscular fat, whilst pH or temperature provided little additional benefit for these traits, but increased prediction accuracies for shear force. These results could contribute to the development of automated carcass grading systems or help inform breeding decisions.     

EU carcass classification system: carcass and meat quality in light lambs

Sixty male Apenninica suckling lambs carcasses were studied in order to evaluate the relationship between carcass and meat quality of light lambs as evaluated according to the EU Mediterranean classification system. Increased carcass weight (6–12 kg) was accompanied by greater carcass size and compactness and reduced bone percentage. Moreover the meat quality was similar with the increase of carcass weight in terms of colour, water holding capacity and suitability for domestic storage. No differences for the examined parameters were found between carcasses classified in quality 1 and 2. The EU Mediterranean classification system appears to be unrelated to the quality of the merchandized meat.     

Quality of donkey meat and carcass characteristics

A study based on 15 entire donkey males was carried out to evaluate carcass quality and nutritional characteristics of meat obtained by these animals slaughtered at 15 months of age and a mean final body weight of 181 kg. The meat had a low (2.02 g/100 g) fat content, an appreciable (22.8 g/100 g) protein content, and cholesterol content was 68.7 mg/100 g. Glycogen was also determined (0.45 g/100 g) within 12 h of sampling. Potassium was the mineral with the highest content (343 mg/100 g), followed by phosphorus (212 mg/100 g), sodium (52 mg/100 g) and magnesium (24 mg/100 g). Donkey meat obtained from young animals can be considered a good alternative to other red meats and not only for the production salami, or other fermented meat products.     

Effects of different lairage times after long distance transportation on carcass and meat quality characteristics of Hungarian Simmental bulls

The objective of this study was to determine the effects of three lairage times (24 h, 48 h and 72 h) on the meat quality of tame trained to lead Hungarian Simmental bulls subjected to long commercial transportation of approximately 1800 km. A total of 30 bulls, with an average age of 24 months, were used. During the lairage, bulls received 0.5 kg concentrate feed per animal per day and ad libitum access to the hay and water. As the lairage duration increased, the pH_ult decreased (P < 0.05). Bulls lairaged for 24 h had lower L*, b* and H* values than those lairaged for 48 h and 72 h (P < 0.05). The effect of lairage time on WHC, cooking loss and Warner–Bratzler shear force values was not significant. The b* value was considered the best predictor of muscle pH_ult. In conclusion, 72 h quiet lairage time is recommended after transportation in order to prevent the adverse effects of transportation on meat quality.     

The effects of the myostatin g+6723G>A mutation on carcass and meat quality of lamb

This study evaluated the effects of the myostatin g + 6723G > A mutation on carcass and meat quality traits of lamb (AA: n = 5; AG: n = 8; GG: n = 9). Dressing percentage was positively affected by the mutation with homozygotes for the mutation having the highest yield. Regarding carcass composition, there was a significant increase in the proportional weights of the loin and hindquarter muscles. Objective meat quality traits of the M. longissimus lumborum (LL) and M. semimembranosus (SM) were not significantly affected. For the SM, toughness (shear force and compression) tended to be lowest for homozygotes for the mutation. The myostatin g + 6723G > A mutation did not affect sensory meat quality traits of grilled steaks for the LL, but resulted in a significant improvement in eating quality for the SM. Given the number of animals in this study, the robustness of the outcome of this study with regard to the effects on meat quality and its causes requires further investigation.     

Effects of previous diet and duration of soybean oil supplementation on light lambs carcass composition, meat quality and fatty acid composition

Forty Merino Branco ram lambs were used to study the effects of initial diet and duration of supplementation with a conjugated linoleic acid (CLA) promoting diet, on carcass composition, meat quality and fatty acid composition of intramuscular fat. The experimental period was 6 weeks. The experimental design involved 2 initial diets (commercial concentrate (C); dehydrated lucerne (L)), and 2 finishing periods (2 and 4 weeks) on dehydrated lucerne plus 10% soybean oil (O). Data were analysed as a 2 × 2 factorial arrangement with initial diet and time on finishing (CLA promoting) diet as the main factors. The lambs were randomly assigned to four groups: CCO; COO; LLO; LOO according to the lamb’s diet fed in each period.Lambs initially fed with concentrate showed higher hot carcass weights (11.2 vs 9.6 kg) than lambs fed initially with lucerne. The increase of the duration of finishing period reduced the carcass muscle percentage (57.4% vs 55.5%) and increased the subcutaneous fat percentage (5.67% vs 7.03%). Meat colour was affected by initial diet. Lambs initially fed with concentrate showed a lower proportion of CLA (18:2cis-9, trans-11 isomer) (0.98% vs 1.38% of total fatty acids) and most of n−3 polyunsaturated fatty acids than lambs initially fed with lucerne. Initial diet did not compromise the response to the CLA-promoting diet and the proportion of 18:2cis-9, trans-11 in intramuscular fat increased with the duration of time on the CLA-promoting diet (1.02% vs 1.34% of total fatty acids).     

Effects of lairage time on welfare indicators,energy metabolism and meat quality of pigs in Beijing

A total of forty Duroc–Landrace–Large White female pigs (90 ± 5 kg) were used to study the effects of different lairage times (0 h, 3 h, 8 h, 24 h) on welfare, energy metabolism and meat quality. The results showed that lairage time of 3 h led to a lower blood cortisol, a decreased drip loss and a delayed degradation of glycogen in muscles compared with pigs without rest, while lairage times of 8 h and 24 h resulted in a significant increase in pork toughness. It was concluded that three hours of lairage was appropriate to reduce pre-slaughter stress and obtain better meat quality for pigs transported for 4 h in winter, under the most frequent commercial conditions in Beijing, China. No lairage, or excessively long lairage time, might compromise animal welfare and meat quality.     

The effect of supplementation with expanded sunflower seed on carcass and meat quality of lambs raised on pasture

The use of conventional concentrates in the supplementation of grass-based fed lambs may induce improvements in growth performance and/or carcass quality but may be disadvantageous in fatty acid profile of tissues, with a negative impact in some nutritional indexes. The objective of this trial was to evaluate the effects on growth performance, carcass and meat quality of using unprotected, unsaturated fat as a supplement for grass-fed based lambs. Twenty-four Merino Branco ram lambs raised on pasture, were supplemented with corn whole grain plus sunflower meal or corn whole grain plus expanded sunflower seed, from 20 to 30 kg live weight. The supplement had no effects on growth performance, carcass quality traits, or meat pH, colour estimates (L^*, a^*, b^*), water-holding capacity, shear force and sensorial attributes. However, lambs supplemented with expanded sunflower seed showed higher proportions of cis-9, trans-11 octadecadienoic acid and trans-vaccenic acid in intramuscular and subcutaneous fat, showing that the inclusion of unprotected lipids in lambs diet was effective in preventing the reduction of rumenic acid (C18:2 cis-9, trans-11) that occurs when conventional concentrates are used as a supplement.     

Live weight and sex effects on carcass and meat quality of "Borrego terrincho-PDO" suckling lambs

Fifty seven suckling lambs (28 males and 29 females) of the Churra da Terra Quente breed were used to evaluate the effects of live weight and sex on carcass composition and meat quality traits. Lambs were slaughtered at three weight classes (<8 kg, 8–11 kg and >11 kg) according to “Borrego Terrincho–PDO” specifications. The left sides of the carcasses were totally dissected. The longissimus thoracis and lumborum muscle was used for meat quality determination. Dressing proportion and carcass fatness were not affected by weight class or sex. Muscle proportion was similar in all carcass joints for the three weight classes. The percentage of bone decreased at the higher weight class, while that of subcutaneous and intermuscular fat increased. Female lambs had higher muscle proportions and greater muscle/bone ratios in the carcass side than males. Muscle pH, colour, cooking losses and tenderness were not affected by gender and weight class. Female lambs and weight classes 8–11 kg and >11 kg had higher proportions of intramuscular fat.     

Carcass and meat quality of Assaf milk fed lambs: Effect of rearing system and sex

The effect of sex and rearing system on growth and carcass and meat characteristics of milk fed Assaf lambs was studied. Thirty-six lambs, 18 males and 18 females were used. Twelve lambs remained with their mothers throughout the experiment (NR). Within 24–36 h of birth, the rest were housed individually and fed twice a day ad libitum (AAR) or at 70% of ad libitum consumption (RAR) with reconstituted cow’s milk. Sex did not affect animal performance, yet females showed higher carcass and non-carcass fat deposits. NR lambs showed greater BWG than AAR fed lambs, and AAR, higher than the RAR. Differences between naturally and artificially reared lambs in CCW and killing out percentage were not significant. Empty digestive tract and mesenteric fat weights were greater for RAR than NR lambs, with the AAR lambs demonstrating intermediate values; conversely, omental fat was greater in NR lambs. Carcass ether extract content was greater for NR lambs, possibly due to the greater growth. Use of ad libitum cow’s milk substitute in suckling lambs twice a day resulted in less body weight gain but similar killing out percentages compared to naturally raised lambs. A 70% restricted supply increased the days in suckling and reduced carcass fatness and compactness. Except for water loss, which was less in NR than artificially fed lambs, no differences were found in meat characteristics.     

Effect of sex and terminal sire genotype on performance, carcass characteristics, and meat quality of pigs slaughtered at 117 kg body weight

The effects of gender (barrows; gilts) and terminal sire genotype (DD, Danish Duroc; PxLW, Pietrain×Large White) on performance and carcass and meat quality of pigs sacrificed at a fixed weight of 117 kg were studied. Barrows ate more feed, grew faster, and had poorer feed conversion and less yield of trimmed lean cuts than gilts. Castrates were fatter and had more intramuscular fat and more intense colour of the meat than females. Crossbreds from DD boars grew faster and had better feed conversion than crossbred from P×LW boars. Also, DD sired-pigs had smaller dressing percentages but more trimmed lean cuts proportion than P×LW sired-pigs. Meat from DD pigs was more tender, had more intramuscular fat, and presented lower a* value than meat from P×LW pigs. We conclude that DD boars are a good alternative to P×LW boars for production of heavy pigs destined for the dry-cured industry.     

Effect of housing conditions on production,carcass and meat quality traits of growing rabbits

Production, carcass traits and meat quality of rabbits housed in cages or in different pens were compared. Rabbits (n = 579) were sorted into 5 groups: C = cage (2 rabbits/cage); pen without platform: P11 = 9 rabbits/pen; P16 = 14 rabbits/pen; pen with platform: PW = wire net platform, 14 rabbits/pen; PD = platform with straw-litter, 14 rabbits/pen. Feed intake and average daily gain between 5 and 11 weeks, and body weight at 11 weeks were significantly higher in C rabbits than that of the mean of pen-housed groups, while the PD group had the lowest growth performance. C rabbits had the smallest hind part to reference carcass (P < 0.001) and the largest percentage of perirenal and scapular fat (P < 0.001). The meat/bone ratio was the largest in group C (P < 0.05). Differences were recorded in a* value and lipid content of m. Longissimus dorsi. Rabbits housed in cages generally had the best performance whereas those housed in pens with platform exhibited the worst.     

The effect of selection for growth rate on carcass composition and meat characteristics of rabbits

The effect of selection for growth rate on carcass composition and meat quality was assessed by comparing two groups of rabbits belonging to different generations of a selection experiment. A Bayesian approach was used. Embryos belonging to generations 3 and 4 of selection were frozen and thawed to be contemporary of animals from generation 10. A control group (C), formed from offspring of these embryos, was contemporary to offspring of generations 10 and 11 of selection, chosen at random, which constituted the selected group (S). One hundred and thirty-one contemporary rabbits were slaughtered at approximately the Spanish commercial live weight of 2 kg. Carcasses were dissected and measured according to the norms of the World Rabbit Scientific Association. An animal model including effects of genetic group (C, S) and sex, and slaughter weight as a covariate was used. S animals had a higher development of liver, kidneys and of a set of organs consisting of the thymus, trachea, oesophagus, lung and heart, relative to C. For dissectible fat, S animals had less than C: −0.31 g for scapular fat, −1.62 g for perirenal fat and −2.03 g for inguinal fat. S had a lower content (−0.39%) of dissectible fat percentage in the “Reference” carcass, indicating a lower degree of maturity at slaughter. The meat to bone ratio was not affected by selection, but the meat and bone contents of the hind leg were 3.25 and 0.71 g higher, respectively, in the C group. Selected animals had a lower water holding capacity in the raw meat (−2.10%), a higher water holding capacity in the cooked meat (2.17%), a higher cooking loss (3.31%) and a lower fat percentage in the meat of a hind leg (−0.37%). Females had more fat than males: 0.26 g for scapular fat, 1.02 g for perirenal fat, 1.10 g for inguinal fat, and 0.24% for total dissectible fat percentage of the “Reference” carcass.