Carcass composition and meat quality differences between pasture-reared ewe and ram lambs

Abstract

Comparisons were made of carcass and meat quality characteristics of pasture-raised Texel-cross ewe ( n = 269) and ram ( n = 275) lambs between 5 and 8 months of age with an average carcass weight of 17.2 kg. Carcass assessment was based on linear dimensions and dissection of a leg into muscle, fat and bone, and meat quality measurements were made on M. semimembranosus and M. longissimus. At a set carcass weight, ewe lambs had higher dressing percentages (2%), shorter carcasses (0.7 cm), and heavier leg cuts (35 g) ( P < 0.01) than males. At the same leg weight, legs of ewe lambs were fatter than males (subcutaneous plus intermuscular fat; 11.2% vs 9.6%; P < 0.001), whereas legs of ram lambs contained significantly more muscle and bone than females ( P < 0.001). Leg muscle to bone ratio (4.7 vs 4.4) and muscularity were higher for females than males ( P < 0.001). However, the relationship between leg muscle to bone ratio and muscularity was not the same between the sexes, and for any given muscularity value the muscle to bone ratio of ram lambs was lower than females. As a result, if carcass lean meat yield is predicted from a measure of carcass shape, such as muscularity, lean meat yields will be overestimated for males and underestimated for females. Meat quality was lower in ram lambs than in females ( P < 0.001) as shown by higher Warner-Bratzler shear values (peak value 109.8 vs 97.0 N for M. Semimembranosus), higher ultimate meat pH values, and lower redness ( a ∗) and lightness ( L ∗, for the longissimus muscle only) values ( P < 0.001). It is concluded that significant differences between ewe and ram lambs do exist for many carcass and meat quality traits, but for most quality traits the differences are small.