Prediction of lamb carcass composition and meat quality using combinations of post-mortem measurements |
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Authors: | NR Lambe EA Navajas L Bünger AV Fisher R Roehe G Simm |
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Affiliation: | aSustainable Livestock Systems Group, Scottish Agricultural College, King’s Buildings, Edinburgh EH9 3JG, UK;bThe University of Bristol, Division of Farm Animal Science, Langford, Bristol BS40 5DU, UK;cSAC Kirkton Farm, Crianlarich, West Perthshire FK20 8RU, UK |
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Abstract: | 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. |
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Keywords: | Lamb Carcass composition Meat quality Breed |
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