Effects of age and season of slaughter on meat production of light lambs: Carcass characteristics and meat quality of Leccese breed

Abstract

The effects of the slaughter season (winter and spring) and the age at slaughter (45 and 60 days) on the carcass characteristics and physico-chemical quality of meat were investigated on 40 Leccese lambs. In each season, 20 lambs were subdivided into two groups corresponding to the experimental ages. All lambs received maternal milk and a supplementation of hay and commercial concentrate from 30 days to slaughter. The ewes were fed a basal mixed diet (unifeed) and commercial concentrate and were allowed to graze for 5h a day on polyphytic cultivated grassland. The increase of the lambs’ slaughter age from 45 to 60 days resulted in an improvement in live weight, some commercial cuts (shoulder and loin), the majority of the carcass measurements, adiposity and conformation of shoulder and leg and the muscle/fat ratio. Intramuscular collagen properties were also affected by slaughter age. Considering the slaughter seasons, the best results have been obtained in spring and have been maximised in lambs slaughtered at 60 days that showed the greatest live weight (16kg), good percentages of commercial cuts and carcass measurements, the greater levels of adiposity and better conformations of shoulder and leg and the lowest Warner–Bratzler (WB) shear force, without substantial difference in relation to colorimetric indices of meat. In conclusion, age and season of slaughter should be considered for the traditional production of light lambs. Lambs slaughtered in spring at 60 days of age showed the better characteristics of the carcasses and quality of meat.