Characteristics Of Lamb Meat Research Articles

Effects of dietary arginine supplementation on muscle structure, meat characteristics and lipid oxidation products in lambs and its potential mechanisms of action

This study aimed to assess the effect of dietary arginine supplementation on muscle structure and meat characteristics of lambs also considering lipid oxidation products and to contribute to reveal its mechanisms of action using tandem mass tagging (TMT) proteomics. Eighteen lambs were allocated to two dietary treatment groups: control diet or control diet with the addition of 1% L-arginine. The results revealed that dietary arginine supplementation increased muscle fibre diameter and cross-sectional area (P < 0.05), which was attributable to protein deposition, as evidenced by increased RNA content, RNA/DNA ratio, inhibition of apoptotic enzyme activity, and alterations in the IGF-1/Akt signaling pathway (P < 0.05). In addition, dietary arginine elevated pH24h, a* values, and IMF content, decreased shear force value and backfat thickness (P < 0.05), as well as decreased the formation of lipid oxidation products involved in meat flavor including hexanal, heptanal, octanal, nonanal and 1-octen-3-ol by increasing the antioxidant capacity of the muscle (P < 0.05). The proteomics results suggested that seven enrichment pathways may be potential mechanisms by which arginine affected the muscle structure and meat characteristics of lambs. In summary, arginine supplementation in lamb diets provides a safe and effective way to improve meat quality, and antioxidant capacity of muscle of lamb.

Effects of corn straw on meat characteristics of lambs in the Brazilian semi-arid region

Effects of corn straw on meat characteristics of lambs in the Brazilian semi-arid region

Effect of inclusion of alfalfa hay in the diet and gender on carcass and meat characteristics of Katahdin × Pelibuey lambs

ABSTRACT Dietary alfalfa hay could improve carcass and meat characteristics of lambs, however, information on hair breeds according to consumer demands is incomplete. This study aimed to evaluate the effect of dietary alfalfa hay and gender on carcass characteristics and physico-chemical properties of Katahdin × Pelibuey lmabs (F1). Thirty-six male and twenty-four female lambs were distributed in a completely randomized design with a 2 × 2 factorial arrangement: two diets, with or without alfalfa hay (AH) and two genders (male and female). Dry matter Intake (DMI) of male lambs was higher than females (1.360 vs 1.267 kg/d), daily weight gain (DWG) (0.262 vs 0.212 g), live slaughter weight (40.2 vs 37.8 kg), hot carcass weight (HCW) (20.0 vs 18.8 kg), temperature (9.57 vs 5.98°C) and highest pentadecanoic (1.42 vs 0.74%), linoleic (4.86 vs 3.04%) and tricosanoic acid content (2.43 vs 1.26%) in Longissimus lumborurm muscle (LLM). The meat pH ranged from 5.1 to 6.0. Protein and lipid average values were 19.2 and 5.1%, respectively. Lambs fed alfalfa diet had similar physicochemical characteristics than those fed concentrate feed, indicating the possibility of producing lamb meat using alfalfa. Meat of male lambs had the highest linoleic acid content, which provides positive health benefits to the consumers.

Physicochemical characteristics of lamb meat fed with cottonseed associated with calcium lignosulphonate

The physicochemical characteristics of the meat from lambs fed diets containing whole or disintegrated cottonseed, associated or not with calcium lignosulfonate (LignoCaSO3), were evaluated. Thirty non-castrated Dorper x Santa Inês lambs, with an average of 24.9 ± 3.6 kg and four months of age were confined for 60 days in collective stalls and distributed in a completely randomized design with six replications. After slaughter, by means of contrasts, the averages of the parameters of the semimembranous and semitendinosus muscles were analyzed. The cottonseed increased cooking loss and ash, and reduced muscle weight, water holding capacity and red intensity. The disintegration of the cottonseed reduced the shear force in diets without LignoCaSO3, increased the protein and the loss by cooking and reduced the pH in the diets with the additive. The luminosity values increased with the disintegration of the cottonseed in diets with and without LignoCaSO3. The addition of LignoCaSO3 increased the weight of the muscle, protein, ash, pH, shear strength and the intensity of red. Moisture, lipids and yellow intensity were not influenced by the diets. Even changing the physical-chemical characteristics, the cottonseed with or without LignoCaSO3 does not change the quality of the meat

Effects of Sunflower Hulls on Productive Performance, Digestibility Indices and Rumen Morphology of Growing Awassi Lambs Fed with Total Mixed Rations.

Forty-eight growing Awassi lambs were used in a 70-day trial to investigate the effects of different levels of dietary sunflower hulls (SFH) on growth, rumen morphology, fiber digestibility and meat characteristics of lambs. Animals were randomly allocated to 4 groups with 3 replicates of 4 lambs each. The diet was composed of total mixed ration (TMR) without SFH (control group), and the TMR diet supplemented with SFH at a level of 5% (SFH5), 10% (SFH10) and 15% (SFH15). Lambs in the treatment groups had greater BW changes (p = 0.04) and ADG (p = 0.04) than the lambs in the control group. Intake of dry matter, acid detergent fiber (ADF) and neutral detergent fiber (NDF) were also significantly (p < 0.05) higher in SFH15 compared to SFH10. Digestibility of ADL and empty stomach weight were also significantly (p < 0.05) higher in SFH10 and SFH15, respectively. Cooking loss, blood total cholesterol and total protein decreased significantly (p < 0.05) in SFH15. Ruminal lightness (L) and yellowness (b) also increased significantly (p < 0.05) in SFH15. We concluded that the TMR diet supplemented with up to 15% SFH improved weight gain, digestibility, meat cooking loss and rumen color in Awassi lambs.

Effects of pasture type and level of concentrate supplementation on quality and fatty acid profile of lamb meat

Objectives of this study were to evaluate effects of grazing tropical forage species and level of supplementation with grain on characteristics of lamb meat. Ninety-day-old lambs (n = 36) (22.54 ± 2.72 kg) were randomly assigned to a 2 x 3 factorial arrangement of pasture types (Aruana and Marandu) and levels of concentrate supplementation (0%, 1.5% and 3% of bodyweight). Water retention capacity, shear force, weight loss after cooking, pH, colour, and intramuscular lipid content of the meat were evaluated. A panel of 145 consumers evaluated the appearance, flavour, fat flavour, odour, and softness of the meat and provided an overall assessment. Supplementation at 3% of bodyweight reduced the luminosity of the meat. The appearance of meat from lambs that grazed Aruana grass was deemed preferable to that of meat from lambs that grazed Marandu grass. Total branched-chain fatty acids (BCFAs) were increased when grazing Marandu grass compared to Aruana grass. Lambs supplemented with concentrate had reduced BCFA/kg of meat and its content of both monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids were increased. Supplementation with concentrate at 1.5% and 3.0% of bodyweight increased n-6 PUFAs by 16.8% and 90.0%, decreased n-3 PUFAs by 49.7% and 35.9%, and thus increased the n-6/n-3 ratio by 135.0% and 183.8%, respectively. Lambs that were finished on grass without supplementation had a more healthful fatty acid profile and received better scores for flavour and global appreciation. To improve the quality of fatty acids in the meat, the pasture system is recommended.&#x0D; Keywords: Brachiaria brizantha, lipid content, Longissimus thoracis et lumborum, Panicum maximum, sheep feeding

Influence of solid residue from alcoholic extraction of brown propolis on intake, digestibility, performance, carcass and meat characteristics of lambs in feedlot

Influence of solid residue from alcoholic extraction of brown propolis on intake, digestibility, performance, carcass and meat characteristics of lambs in feedlot

Crossbreeding locally adapted hair sheep to improve productivity and meat quality

The use of lambs from crossing of local with specialized sheep breeds for meat production may lead to higher meat deposition and a smaller fat amount in the carcass, with a more adequate nutritional profile for human consumption. This study investigated the performance, carcass and meat characteristics of lambs from the Morada Nova and Santa Ines locally adapted hair breeds and crosses between Dorper × Morada Nova and Dorper × Santa Ines slaughtered at approximately 35 kg. Morada Nova lambs showed lower (p < 0.05) performance compared to the other genetic groups resulting in a higher age at slaughter (p < 0.05). Crossbred Dorper × Santa Ines and Dorper × Morada Nova lambs showed better characteristics for meat production with better (p < 0.05) conformation as well as leg and carcass compacteness index. Dorper × Santa Ines have a fatty acid profile that is more suitable for human consumption than Dorper × Morada Nova lambs do (p < 0.05); however, both had lower (p < 0.05) intramuscular lipid content (as measured by ether extract levels from Longissimus lumborum) compared with purebred lambs. Therefore, when the objective is to obtain lean meat, with improved nutritional profile to reduce risks of cardiovascular disease, the use of breeds and crosses that reduce animal slaughter age, such as the ½ Dorper × ½ Santa Ines crossbred, is an interesting alternative.

Performance and carcass characteristics of lambs fed a solution of crude glycerin during feedlot and pre-slaughter lairage

ABSTRACT The objective of this study was to evaluate performance and carcass and meat characteristics of lambs fed a solution of crude glycerin plus water (100 g kg−1 of dry matter) (GLY) during feedlot and pre-slaughter lairage. Data were analyzed as a 2 × 2 factorial (GLY available or not in feedlot and GLY available or not in the slaughterhouse). We evaluated the following treatments (feedlot/slaughterhouse): GLY/GLY, GLY/water, water/GLY, and water/water (control). Lambs fed a balanced diet for 70 days [...]

103 Effect of energy source, level, sex, and age on meat characteristics of lambs

103 Effect of energy source, level, sex, and age on meat characteristics of lambs

684 Growing in silvopastoral system does not affect the performance or carcass and meat characteristics of lambs finished in feedlot

684 Growing in silvopastoral system does not affect the performance or carcass and meat characteristics of lambs finished in feedlot

Effects of breed, muscle type, and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tenderness

The effects of breed, muscle types, and frozen storage time on the physico-chemical characteristics of the two most important China breeds were considered. Twenty-four lambs of Bashbay and Xinjiang Merino sheep of 7–9 months old were slaughtered, respectively, and frozen for 1, 7, 15, or 30 days. The meat pH, water holding capacity (WHC), intramuscular fat, cooking loss, myofibrillar fragmentation index (MFI), moisture, shear force (SF), and connective tissue were measured at 24 h postmortem. These physico-chemical characteristics varied with breed and muscle types. Xinjiang Merino had a higher pH (P < 0.001) than Bashbay. M. supraspinatus had a higher pH (P < 0.001) compared to the M. gluteus and M. longissimus dorsi. The total and insoluble collagen and intramuscular fat were higher in Xinjiang Merino. As the time of frozen storage increased from 1 to 15 days, the intramuscular fat, cooking loss, WHC, and MFI in Xinjiang Merino increased gradually. SF and tenderness were improved.

The Effect of Quality of Diet on Carcass and Meat Characteristics of Lambs at Ambient Temperatures of 20 and 30 o C

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Produção de carne e caracteristicas da carcaça de cordeiros não castrados, castrados e induzidos ao criptorquidismo

The characteristics of lamb meat are influenced by a series of factors, among which the testicular hormone production. In order to estimate the influence on meat characteristics, 24 Suffolk, Ile de France, Santa Inês and Texel crossbred lambs male, in a completely casualised delineation, with three treatments and eight repetitions. All animals were managed in the same way, pasture-raised and fed on native grass, in a Voisin system. The experiment treatments were constituted of non-castrated, castrated and cryptorchid animals. Live weight measurements were recorded at birth, once a month to assess body development and before slaughter. The warm carcass weight at slaughter and the 24 hours post-slaughter weight of the carcass cooled in refrigeration chamber at 5ºC were recorded. Also, the weights of the variables related to the carcass were obtained. The results were analyzed using GLM Procedure and the means compared by Tukey’s test at the 5% significance level. No differences in production were found in the components and in the characteristics of the ovine meat and carcass of non-castrated, castrated and cryptorchid lambs raised on pasture land, fed on native grass and slaughtered young.

Effect of dietary oregano oil supplementation on lamb meat characteristics

The effect of dietary oregano essential oil supplementation on lamb meat characteristics was investigated. Eight male and eight female Chios lambs were divided into two equal groups. The first group was fed with the control diet consisting of concentrated feed and alfalfa hay, whereas the second group consumed the same diet, the only difference being that the concentrated feed was uniformly sprayed with oregano essential oil (1 ml/kg). Duration of the experimental period was two months. No differences were observed after oregano essential oil supplementation in final body weight (kg), body weight gain (g) and carcass yield (%). Tenderness of longissimus thoracis muscle, expressed as sarcomere length and shear force value, was not influenced by the treatment, whereas pH and colour parameters (yellowness–redness) appeared to increase ( P < 0.05). Moreover, results showed that dietary incorporation of oregano essential oil exerted strong antioxidant effects retarding lipid oxidation (MDA formation) in meat during refrigerated and long-term frozen storage ( P < 0.001).

育成雄羊における月齢別ラム肉の理化学特性

育成雄羊における月齢別ラム肉の理化学特性