Carcass characteristics and meat quality attributes in lambs reared indoors, on cultivated pasture, or on semi-natural pasture

Agricultural and Food Science

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Title Carcass characteristics and meat quality attributes in lambs reared indoors, on cultivated pasture, or on semi-natural pasture
 
Creator Stenberg, Elin
Karlsson, Anders
Öghren, Camilla
Arvidsson Segerkvist, Katarina
 
Subject production system, intact male lamb, live weight gain, pH, colour, Warner-Bratzler shear force
 
Description This study evaluated the effects of different lamb production systems on live weight gain (LWG), carcass quality and meat quality. Four production systems for weaned intact male lambs were examined: indoor feeding with grass silage and concentrate (group 1), grazing on cultivated pasture with (group 2) or without (group 3) concentrate, and grazing on semi-natural pasture (group 4). Live weight, carcass weight, dressing percentage, carcass conformation, fatness and pH decline were recorded at slaughter, and M. longissimus thoracis et lumborum was analysed for colour, thawing and cooking loss, pH after 24 hours and 6 days, and Warner-Bratzler shear force. LWG was strongly affected by production system, being highest for group 1 and lowest for group 4 (p<0.001). Group 4 had the lowest conformation (p=0.002) and fat scores (p<0.001). Hence, production system affected age at slaughter, live weight gain, weight at slaughter, carcass conformation and fatness scores, but caused no differences in meat quality attributes in intact male lambs.
 
Publisher The Scientific Agricultural Society of Finland
 
Date 2020-12-30
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://journal.fi/afs/article/view/91706
10.23986/afsci.91706
 
Source Agricultural and Food Science; Vol 29 No 5 (2020); 432–441
Agricultural and Food Science; Vol 29 Nro 5 (2020); 432–441
1795-1895
1459-6067
 
Language eng
 
Relation https://journal.fi/afs/article/view/91706/58915
 
Rights Copyright (c) 2020 Agricultural and Food Science
 

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