Carcass characteristics and meat quality of commercial lambs reared in different forage systems

Abstract

Carcass attributes and meat quality characteristics of the Longissimus thoracis muscle were evaluated from 135 lambs from 9 commercial forage production systems (n = 15) on 3 farms. Wethers had greater eye muscle area and loin intramuscular fat percentage than cryptorchid lambs (P < 0.05). Chicory-fed lambs had a heavier carcass weight and greater loin intramuscular fat percentage compared to pasture-fed lambs (P < 0.05), but similar eye muscle area and fat depth over the loin (P > 0.05). Lambs that were processed at weaning had heavier carcasses and greater loin intramuscular fat percentage and shear force values than lambs slaughtered after further finishing on pasture or chicory (P < 0.05). The effects of the sex of the lamb, its castration status, forage diet and age at slaughter on meat quality were subtle.