Comparative analysis of retail cuts, muscle physico-chemical properties and meat tenderness of indigenous castrate sheep finished off under feedlot conditions

Eligy Japhet Shirima, Louis Athuman Mtenga

Abstract


A 4x3 factorial design experiment involving 120 indigenous castrate  sheep fed for a total of 84 days in feedlot conditions was carried out to evaluate age at entry to feedlot (AEF) and level of concentrate feeding (LCF) on retail cuts yields, muscle physico-chemical properties and meat tenderness. The AEF were 9. 12, 15 and 18 months designated as AEF9. AEF12 AEF15 and  AEF18 treatments while LCF were 50%, 75% and 100% designated as  LCF50, LCF575 and LCF100, respectively. The proportion of neck, breast, chump and shoulder cuts to cold carcass weight (CCW) were not affected (p>0.05) with AEF while that of hind leg decreased by 11% when LCF increased from LCF50 to LCF100. The fat tissue increased (p<0.01) while muscle and bone tissues decreased (p<0.05) with increasing LCF50 and LCF100. The pH decline at pH6 was 2.6% higher than pH24 which was 1.7% with increasing LCF. Overall cooking losses of m. longissimus thoracic et lumborum, semimembranosus and supraspinosus muscles decreased (p<0.001) while tenderness increased (p<.0.001) from 26.8 to 21.2Ncm-2 (21%) with ageing duration from 0-d to 9-d. There was a significant (p<0.05) interaction between AEF and dietary levels on the WBSF of the SM muscles such that the decrease of  shear force was attained at AEF15. Encouraging results have been obtained to suggest that feedlotting of AEF12 and AEF15 under LCF100 for 84 days gives maximum weights of retail cuts and tenderness.

 

Key words: Cooking loss; Feedlot; Indigenous sheep; Retail cuts; Tenderness

 


References


Atti, N. and Mahouachi, M., (2011). The effect of diet slaughter weight and docking on growth, carcass composition and meat quality of fat-tailed Barbarine lambs. A review. Trop. Anim. Health Prod. 43, 1371-1378.

AUS-MEAT, (1998). “Handbook of Australian Meat” 6th edition (AUS-MEAT: Brisbane).

www.ausmeat.com

Barker, B.P., Mies, W.L., Turner, J.W., Lunt, D.K. and Smith, S.B., (1995). Influence of production system on carcass characteristics of F1 WagyuxAngus steers and heifers.

Meat Sci. 41. 1-5.

Campo, M.M., Sanudo, C., Panea, B., Alberti, P. and Santolaria, P., (1999). Breed type and ageing time effects on sensory characteristics of beef strip loin steaks. Meat. Sci. 51, 383-390.

Christensen, M., Ertbjerg, P., Failla, S., Sanudo, C., Richardson, R.I., Nutte, G.R., Olleta, J.L., Panea, B., Alberti, P., Juarez, M., Hocquette, J.F. and Williams, J.L., (2011). Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds, Meat Sci. 87, 61-65.

Devine, C.E., Payne, S.R. and Wells, R.W.. (2002). Effect of muscle restraint on sheep meat

tenderness with rigor mortis at 18oC. Meat Sci. 60, 155-159.

Ekiz, B., Ekiz, E.E., Kocak, O., Yalcintan, H. and Yilmaz, A., (2012). Effect of pre-slaughter

management regarding transportation and time in lairage on certain stress parameters,

carcass and meat quality characteristics in Kivircik lambs, Meat Sci. 90, 967-976.

Fasae, O.A., Adu, I.F., Aina, A.B.J. and Dipeolu, M.A., (2011). Growth performance, carcass characteristics and meat sensory evaluation of West African dwarf sheep fed varying levels of maize and cassava hat. Trop. Anim Health Prod. 43, 503-510.

Gadekar, Y.P., Shinde, A.K., Bhatt, R.S. and Karim, S.A., (2011). Restructuring of carcasses of cull ewe by dietary incorporation of rumen protected fat during pre-slaughter fattening. International J. Meat Sci. 20, 117-123.

Garcia-Valverde, R., Barea, R., Lara, L., Nieto, R. and Aguilera, J. F., (2008). The effect

of feeding level upon protein and fat deposition in Iberian heavy pigs. Liv. Sci. 114 (2-3), 263-273.

Hoffman, L.C., Muller, M., Clotte, S.W.P. and Schmidt, D., (2003). Comparison of six crossbred lamb types: Sensory, physical and nutritional meat quality characteristics. Meat Sci. 65, 1265-1275.

Honikel, K.O., (1998). Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49 (4), 447-457.

Huff-Lonergan, E. and Lonergan, S.M., (2005). Mechanisms of water-holding capacity of meat: the role of postmortem biochemical and structural changes, Meat Sci. 71(1), 194-204.

Jones, B.K. and Tatum, J.D., (1994). Predictors of beef tenderness among carcasses produced under commercial conditions. J. Anim. Sci. 72, 1492-1501.

Kolezak, T., Kryysztoforski, K. and Pallka K., (2007). The effect of post-mortem ageing and eating on water retention in bovine muscles. Meat Sci. 75, 655-660.

Koyuncu, M., 2008. Growth performance and carcass quality of fattening of Kivircik and Karacabey Merino breeds. Livestock Research for Rural Development, Volume 20, Article # 197.

.Lawrence, T.L.J. and Fowler, V.R., (1997). Growth of Farm Animals. CAB International, Wallingford, UK. 330pp.

Miranda-de la Lama, G.C., Villarroel, M., Olleta, J.L., Alierta, S., Sanudo, C. and Maria, G.A., (2009). Effect of the pre-slaughter logistic chain on meat quality of lambs.

Meat Sci. 83, 604-609.

Nishimura, T., (2010). The role of intramuscular connective tissue in meat texture: a review.

J. Anim. Sci. 81, 21-27.

Offaz, M., Ocak, N., Erener, G., Cam, M.A. and Garipoglu, A.V., (2005). Growth, carcass and Meat characteristics of Karayaka growing rams fed sugar beet pulp, partially substituting

for grass hay as forage. Meat Sci.70, 7-14.

Purslow, P.P., (2005). Intramuscular connective tissue and its role in meat quality. Meat Sci. 70, 435-447.

Rodríguez, A.B., Bodas, R., Landa,R., López-Campos, Ó, Mantecón, A.R. and Girảldez, F.J., (2011). Animal performance, carcass traits and meat characteristics of Assaf and Merino x Assaf growing lambs. Liv. Sci. 138, 13-19.

Santos, V.A.C., Silva, S.R. and Azevedo, J.M.I., (2008). Carcass composition and meat quality of equally mature kids and lambs. J. Anim. Sci. 86, 1943 – 1950.

SAS, (2001). Statistical Analysis System. User’s guide. Version 8.2.SAS Institute, INC., Carry. NC. USA.

Schönfeldt, H.C., Naude, R.T., Bok, W., Van Heerden, S.M., Sowden, L. and Boshoff, E., (1993). Cooking and juiciness-related quality characteristics of goat and sheep meat. Meat Sci. 34 (3):381-394.

Toohey, E.S. and D.L. Hopkins, (2006). Eating quality of commercially processed hot boned

sheep meat. Meat Sci. 72, 660-665.

van der Westhuizen, E.J., (2010). The effect of slaughter age on the lamb characteristics of

Merino, South African Mutton Merino and Dorper lambs. MSc Thesis, Stellenbosch University, US.


پاراگلایدر Full Text: PDF

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.

ISSN : 2251-1563