Slaughter Weight Groups Research Articles

Evaluation of the genotype and slaughter weight effect on the meat production traits: Comparison of fattening, slaughter, and carcass characteristics between two native sheep

The aim of this study was to evaluate the effect of genotype [purebred Akkaraman (AKK), BA B1 crossbred Bafra×F1 (Bafra×AKK)] and slaughter weight (SW) (35, 40, and 45 kg) on fattening, slaughter, and carcass characteristics. A total of 46 lambs were used in this study. Feed conversation ratios were affected by genotype (P < 0.001) and SW (P = 0.015). Hot (P = 0.003) and chilled (P = 0.021) dressing percentages based on empty body weight were affected by genotype. Genotype and SW affected the percentage of the head (P < 0.001 and P < 0.001), feet (P = 0.012 and P = 0.014), lungs (P = 0.022 and P = 0.043), testicles (P < 0.001 and P = 0.002), omental fat (P < 0.001 and P = 0.012), mesenteric fat (P < 0.001 and P < 0.001), and the length of the carcass (P = 0.006 and P < 0.001) and the back (P < 0.001 and P = 0.010). In addition, leg circumference (P = 0.008 and P < 0.001), the compactness indices of the carcass (P = 0.024 and P < 0.001) and the leg (P = 0.030 and P < 0.001), and the bone ratio of the back (P < 0.001 and P = 0.019) and the loin (P = 0.027 and P < 0.001) were significantly affected by genotype and SW groups. In conclusion, genotype and SW affected some fattening, slaughter, and carcass traits, and it drew attention that the effect of SW on carcass measures and the effect of genotype on the ratios of individual cuts were usually significant.

Carcass and Meat Quality of Lambs from Thin-Tailed and Fat-Tailed Breeds at Five Different Slaughter Weights

Abstract In lamb production, deciding the optimal slaughter weight (SW) has great importance on product quality. The aim of the study was to determine the optimum SW for lambs from a thin-tailed breed (Kivircik) and a fat-tailed breed (Kangal Akkaraman) in order to get high-quality meat and carcass. Kivircik (n=60) and Kangal Akkaraman (n=59) lambs were allotted to five SW groups (20, 28, 36, 44 and 52 kg). In Kivircik lambs, backfat thickness and fatness score gradually increased in parallel with the increase in SW, while the increase in the tail fat and kidney knob and channel fat (KKCF) proportions were observed by up to 36 kg. In Kangal Akkaraman lambs, evident increases in fatness parameters, except tail fat proportion, were observed when the SW increased from 44 kg to 52 kg. Meat pH, Warner Bratzler shear force (WBSF) and cooking loss values were not influenced by SW in lambs of both breeds. As SW increased in Kivircik lambs, there was a significant decrease in meat lightness and an increase in yellowness. In Kangal Akkaraman breed, lambs slaughtered at 20 kg and 28 kg had higher L* values, and lower a* and C* values than those of other SW groups. In Kivircik lambs, the total PUFA proportion and the ΣPUFA/ ΣSFA ratio were lower in SW-44 and SW-52 groups than those of SW-20 and SW-28 groups. Decreases of these parameters were in SW-52 group in Kangal Akkaraman lambs. In meat samples of both breeds, SW-52 groups had a lower Σn-3 proportion and a higher Σn-6 / Σn-3 ratio than other SW groups. In Kivircik lambs, the panellists evaluated the meat of SW-20 and SW-28 groups as tender compared to those in SW-44 and SW-52 groups. In Kangal Akkaraman breed, flavour intensity in the meat of SW-52 lambs was higher than those of SW-20 and SW-28 groups. Results of the study indicate that slaughtering of lambs at 20 kg and 28 kg in both breeds provided better meat quality but caused lower carcass weight. Therefore, slaughtering Kivircik and Kangal Akkaraman lambs at 20 kg and 28 kg live weight might be recommended especially to farmers, who aim to obtain high-quality lamb meat. In this case, it should not be ignored that the amount of meat produced will be less. On the other hand, slaughtering lambs at about 44 kg weight could be recommended to farmers, who aimed to obtain as much quality lamb carcasses as possible without any negative influence on meat quality.

Effect of slaughter weight on slaughtering and carcass characteristics in lambs from thin-tailed Kivircik and fat-tailed Kangal Akkaraman breeds

The determination of the maximum slaughter weight which will not cause a decrease in carcass quality is a very important issue to ensure optimal utilization of the meat production potential of lambs. To determine that, the slaughtering and carcass characteristics of thin-tailed Kivircik (n = 60) and fat-tailed Kangal Akkaraman (n = 59) lambs slaughtered at 20, 28, 36, 44, and 52 kg were investigated in the current study. The results of the present study indicate that the carcass quality was significantly affected by the slaughter weight (SW) in Kivircik and Kangal Akkaraman lambs. In Kivircik breed, the differences between SW-44 and SW-52 groups were not significant in terms of percentages of the valuable carcass parts (anterior rib and loin rib percentages), muscle, intermuscular fat, subcutaneous fat, and total fat proportions and muscle / fat ratio. On the other hand, when the allometric development of adipose tissue is considered, positive allometry was determined in the 52 kg SW group. Therefore, when the balance between the maximization of meat production and the production of lean meat suitable for the consumer's preferences is targeted, it is suggested that the Kivircik lambs would be fattened up to 44 kg. In Kangal Akkaraman lambs, the dressing percentage was similar in 36, 44 and 52 kg groups and the differences between SW-44 and SW-52 groups were not significant in terms of carcass length, chest width, hind limb length and chest roundness index. In addition, as the slaughter weight increased, the tail percentage significantly increased in Kangal Akkkaraman lambs. Also, while hind limb percentages of SW-44 and SW-52 groups were lower than the other groups, the SW-52 group had a higher total fat proportion and significantly lower muscle / fat ratio. When the allometric growth is considered, meat development slowed down after 36 kg in Kangal Akkaraman lambs, and the development of subcutaneous and intermuscular fats continued rapidly. Therefore, if we focus on producing as much saleable meat as possible from Kangal Akkaraman lambs without allowing excessive fat and tail accumulation, a slaughter weight of 44 kg can be recommended.

Growth Performance, Carcass Characteristics And Cost of Gain of Awassi And Karadi Lambs Slaughtered at Different Weight

The study was carried out to investigate the effect of slaughter weights on growth performance, carcass characteristics and cost of gain of Awassi and Karadi ram lambs. Fifteen male lambs from either Karadi or Awassi were randomly blocked by live weight into three different slaughter weight groups (30, 40 and 50kg). Each lamb was kept in individual pen and offered an iso energetic and iso nitrogenous concentrate diet ad libitum. Lambs were slaughtered once they reached a target weight. Results reported the weight at slaughter increased for both breeds, there were significant reductions in average daily gain, bone percent, lean: fat ratio and increase in rib eye area, feed conversion ratio, fat tail weight and fat thickness. Moreover, Awassi lambs had a higher (p&lt;0.01) dressing percentage 1 (49.41±0.32vs.47.69±0.66%) and 2 (58.32±0.45 vs. 56.06±0.51%), fat thickness (3.10±0.24 vs. 2.46±0.15mm) and loin percentage (8.74±0.11 vs. 8.11±0.07%) than Karadi lambs. In contrast, Karadi lambs had a higher (p&lt;0.01) proportion of bone and lean: fat ratio and lower (p&lt;0.01) proportion of fat than Awassi lambs. There was no significant differences in daily weight gains, rib eye area, the empty body weight, fat tail weight and shrinkage percent between breeds. In conclusion, the optimal slaughter weight is 40kg for both Awassi and Karadi lambs and cost of gain of Awassi lambs was lower than Karadi lambs and from economic trends lambs slaughtered at 30kg had higher profit potential

Effect of Different Slaughter Weights on Meat Quality, Fatty Acids and Flavor Component of Korean Woori Black Pig Loin and Belly

The present study was undertaken to investigate the quality characteristics of Korean Woori black pig (KWP) bellies and loins by different slaughter weight (SW) groups. The loin and belly samples collected from KWPs with different body weights (50, 75, 90, 105, and 120 kg) at 24 h post-mortem were used in the present investigation. The samples were analyzed for quality traits, fatty acid profiles, and volatile flavor compounds. Results showed that the fat content of the loin (8.64%) and belly samples (46.78%) was significantly higher in the 120 kg SW group compared to those of other SW groups (p<0.05). However, a lower protein content (12.20-12.67%) was found in the belly cuts of the heavier SW groups (105-120 kg) compared to those of the lighter SW groups (p<0.05). The lowest cooking loss (24.34%) was found in the loin cuts of the 120 kg SW group (p<0.05). Both the loin and belly cuts were observed to be redder in color with increasing SW (p<0.05). Higher oleic acid (C18:1, n9) and total monounsaturated fatty acid content and lower linolenic acid(C18:3, n3) and total polyunsaturated fatty acid content were observed in both cuts of the 120 kg SW group (p<0.05). Out of the flavor compounds identified, 11 and 17 compounds in the loin and belly, respectively, were associated with the SW. An increase in the SW resulted in increased concentrations of C18:1n9- and amino acid-derived flavor compounds. Overall, the meat samples of the heavier SW groups (120 kg) exhibited better quality and higher concentrations of volatile compounds associated with pleasant flavors. However, the meat of the 120 kg SW group also contained a much higher fat level (8.64 and 46.78% in the loin and belly, respectively) that may result in high trimming loss and hence a high rejection risk by consumers.

Fatty acid profilies and some meat quality traits at different slaughter weights of Brown Swiss bulls

This research was done to detect some meat quality traits and tissue fatty acid combination of the longissimus dorsi thoracis (LT) muscle of Brown Swiss bulls at the different slaughter weights (SW). The animal material of the study comprised 20 Brown Swiss bulls. In the study, Brown Swiss bulls were divided into two groups according to their SW as low (LSW (n = 10); 431-503kg) and high (HSW (n = 10); 504-583kg). In the study, the LSW group showed the lowest final pH value (pHF) (5.44) (P < 0.05). As the SW increase, the L* (lightness) value decreased in the LT muscle of Brown Swiss bulls (P > 0.05). In the research, the differences observed between the SW groups considering a* (redness) and C (chroma) values were found significant (P < 0.05). LT muscle water holding capacity (PL) decreased (P < 0.01) with increasing slaughter weight. In the study, the differences observed between SW groups in terms of drip losses (DL) after 3-day (DRP3) and 7-day (DRP7) storages and cooking losses (CL) determined were found insignificant (P > 0.05). Freeze-thaw loss (FL) and ether extract (PEE) were found 4.35% and 1.01% higher, respectively, in the HSW group than the LSW group (P < 0.05). Cholesterol content was determined as 66.15 and 70.68mg 100g-1 meat in LSW and HSW groups, respectively. The ratios of n-6/n-3 (P < 0.05) and PUFA/SFA (P > 0.05) in the LT muscle decreased with the increase of SW. As a result, when LSW and HSW slaughter weight groups were evaluated considering the water losses causing financial losses in meat and fatty acids having beneficial effects on human health, it was seen that the LSW group came to the fore.

Determination of slaughter and carcass traits in male Turkish Anatolian buffaloes at different slaughter weights

Nowadays, deficits in red meat resources in Turkey are caused by the import of red meat from different countries. Anatolian buffaloes used in this research are a species that can contribute to red meat production in Turkey. This study was performed to determine the slaughter and carcass traits of Anatolian buffaloes at different slaughter weights. Twenty weaned male Anatolian buffalo calves of about 5 months old, at an average live weight of 100 kg, were used as the animal specimen in the present study. The calves were fed with 30:70 roughage (alfalfa hay = 18.07% crude protein, 2186.90 kcal kg$^{-1}$ metabolic energy DM): concentrate feed (cattle fattening feed = 16.40% crude protein, 2696.94 kcal kg$^{-1}$ metabolic energy DM). The calves were randomly distributed into 4 different slaughter weight (SW) groups of GI (200 kg; n = 5), GII (250 kg; n = 5), GIII (300 kg; n = 5), and GIV (350 kg; n = 5). The results showed that hot and cold carcass ratios (P < 0.01) and carcass chilling loss increased with increasing slaughter weights. Except for head, feet, and kidney weight, the differences in all of the other organ weights of the SW groups were not statistically significant. The differences in all of the investigated carcass measurements of the SW groups were detected to be significant (P < 0.05). Although total carcass conformation index values increased with increasing slaughter weights, only the differences in the carcass compactness values of the SW groups were statistically significant (P < 0.001). Except for chunk, short loin, sirloin, rump, and flank ratios, the differences in all of the other carcass section ratios of the SW groups were statistically significant (P < 0.05).

The effect of different slaughter weights on some meat quality traits of musculus longissimus dorsi thoracis of male Anatolian buffaloes.

This research was performed to examine the effects of different slaughter weights (SWs) on some meat quality traits of Anatolian Buffaloes (n = 20). Weaned 5-month-old Anatolian Buffalo calves with an average live weight of 100kg were used as the animal material of the study. Experimental calves were randomly divided into four different slaughter weight groups 200kg (SW-1: n = 5), 250kg (SW-2: n = 5), 300kg (SW-3: n = 5), and 350kg (SW-4: n = 5). Anatolian buffalo calves were fed with 30:70 roughage/concentrate feed ration. Meat quality attributes of musculus longissimus dorsi thoracis (LT) muscle of calves slaughtered at target slaughter weight were investigated. The quality traits included 45th minute pH (pH45min), 24th hour pH (pH24h), 1st and 24th hour color parameters (L* (lightness), a* (redness) and b* (yellowness), water holding capacity (WHC), drip loss (3rd day (DL-3) and 7th day (DL-7)), freeze-thaw loss (FTL), cooking loss (CL), chemical composition), fatty acid, and cholesterol profiles. The differences in LT muscle pH24h, 24th hour a* and b* color parameters and WHC values of SW groups were not found to be significant (P > 0.05). The lowest DL-3 was observed in SW-1 (6.89%) and the greatest in SW-2 (8.96%) groups. Ether extract (EE) ratios increased (P < 0.01) and polyunsaturated fatty acid (PUFA)/saturated fatty acid (SFA) proportions decreased (P > 0.05) with increasing SWs. The differences in total cholesterol contents of SW groups were not detected to be significant (P > 0.05). Among the SW groups of Anatolian Buffaloes, SW-1 was found to be prominent with high WHC, CP, and PUFA/SFA ratio and the least DL-3 ratio.

The Effect of the Slaughter Weight on Carcass Composition, Body Measurements and Veal Quality of Holstein Calves

The aim of this study was to investigate the growth, fattening characteristics and veal quality of MLT from Holstein calves (total number of 40 heads) produced from 4 slaughter weight groups (130, 150, 180 and 210 kg). Calves were fed in the same conditions. Average daily gains ranged from 660 g in slaughter weight 130 kg to 840 g in weight 210 kg (P &lt; 0.001). The most important changes of linear body measurements were revealed in hip height and withers height (P &lt; 0.001). Slaughter weight had strong impact on average daily gain and most of body measurements (P &lt; 0.01). Slaughter weight influenced proportion of kidney, rumen and intestinal fat, while highest proportion was found in the group of 180 kg (P &lt; 0.001). Calves of slaughter weight 180 kg had lowest proportion of bones (P &lt; 0.001) and highest proportion of meat (P &lt; 0.001) from right – half carcass. Highest proportion of separable fat had calves of 210 kg as well as 150 kg. In terms of nutritional quality of veal, we found significant and high individual differences in intramuscular fat content (P &lt; 0.01) as well as between monitored groups. The lightness of the meat was highest in the group of 180 kg (P &lt; 0.05). Protein content of the loin muscle had negative impact on intramuscular and moisture content (P &lt; 0.001). Parameter pH strongly positively influenced drip loss value and negatively electrical conductivity.

The effects of slaughter weight on chemical composition, physical properties, and fatty acid profile of musculus longissimus dorsi in Holstein bulls.

This study was conducted to investigate the effects of slaughter weight on chemical composition, physical properties, and fatty acid profile of musculus longissimus dorsi (MLD) in Holstein bulls. The bulls (n = 20) were divided into two slaughter weight groups as light (450-520kg) and heavy (521-580kg) according to body weights at slaughter. After resecting MLD from the carcass, its chemical composition, physical properties, and fatty acid profile were determined. The analysis showed that fat, ash, and cholesterol contents of MLD were significantly affected by slaughter weight (P < 0.05). Higher fat, ash, and cholesterol contents were determined in heavy bulls compared with light ones. However, the protein and moisture contents were not significantly different between slaughter weight groups in terms of pH, drip loss, and water holding capacity. With regard to meat color, the a* was significantly higher in light bulls; however, the L* and b* values were similar in both slaughter weight groups. Of all fatty acids, only C:10 was found the highest in heavy bulls (P < 0.05). The n-6/n-3 ratio was significantly lower (P < 0.05) in light bulls compared with heavy ones. Consequently, the best results were obtained from light Holstein bulls in order to achieve better beef quality.

Effect of slaughter weight and sex on slaughter traits and meat quality of Polish autochthonous ZLotnicka Spotted pigs crossbred with Duroc

Abstract The aim of this study was to investigate the impact of slaughter weight and sex on slaughter traits and meat quality of Zlotnicka Spotted x Duroc (ZS×D) hybrid fatteners. The material comprised 56 Zlotnicka Spotted × Duroc fatteners (28 barrows and 28 gilts) which were fattened to 245th day of life. Pigs were divided into the following three groups: Group I (n=16) &lt;110 kg; Group II (n=23) ≥110 ≤120 kg, and Group III (n=17) &gt;120 kg. The obtained results revealed influence of the final body weight on slaughter trait values with the exception of meatiness. Fatteners from the group with the highest weight were characterised by the thickest backfat as well as by the greatest height of the loin eye. Slaughter weight exerted a significant impact on protein content, water absorbability as well as on the pH of the longissimus thoracis et lumborum (LTL) muscle. As to the influence of sex on slaughter traits, it was found that gilts were characterised by smaller backfat thickness and higher carcass meatiness than barrows. On the other hand, no effect of the slaughter weight and sex on colour parameters and sensory quality of the LTL muscle was ascertained. All the examined parameters were at high level in all slaughter weight and sex groups. The obtained results suggest that the slaughter of ZS×D crossbreds in groups I and II exerts a beneficial influence on slaughter trait levels and, at the same time, allows maintenance of high meat quality.

A comparison of sensory acceptance, purchase intention, and willingness to pay for Pirenaica beef from two different slaughter weight groups, under different consumer information scenarios

AbstractAn experiment was conducted in which a sensory analysis was carried out together with a consumer attitude test to compare the acceptability of beef from animals slaughtered at 18 vs. 12 months, the latter being the type of beef most widely consumed in Spain. Consumers were grouped for three different information scenarios: (1) blind; (2) disclosure of information regarding slaughter weight plus rearing conditions; and (3) disclosure of full details of the beef production system. Meat from animals slaughtered at 18 months scored higher in consumer sensory ratings than meat from yearlings. The most influential socioeconomic variables were consumer age and gender. Additionally, quality‐conscious consumers showing higher purchase intention also showed higher willingness to pay (WTP) for extra quality. The difference in sensory ratings, however, was not reflected in higher intent to purchase or WTP a premium for meat from older animals.Practical applicationsA higher juiciness and flavor scores for the beef from Pirenaica bulls slaughtered at 18 months than for the yearling beef. It would be necessary to conduct a consumer willing to pay survey to determine a price premium for beef with a higher palatability.

Net macromineral requirements in male and female Saanen goats1

These experiments estimated Ca, P, Mg, K, and Na requirements of intact male, castrated male, and female Saanen goats. Two experiments were performed: one to determine the net macromineral requirements for maintenance (Exp. 1) and another to determine net macromineral requirements for growth (Exp. 2). In Exp. 1, 75 goats (26 intact males, 25 castrated males, and 24 females) with initial BW (iBW) of 15.76 ± 0.10 kg were used. These animals were divided in 2 groups: baseline animals and pair-fed animals. Twenty-one goats (8 intact males, 7 castrated males, and 6 females) were slaughtered (16.6 ± 0.96 kg BW) at the beginning of the experiment to be used as the baseline group. The 54 remaining goats (18 intact males, 18 castrated males, and 18 females) were pair fed in 6 blocks of 3 goats per sex. The goats within each block were then randomly allocated to 1 of 3 levels of intake: ad libitum, restricted fed to 75% of the ad libitum intake, and restricted fed to 50% of ad libitum intake. When the animal fed ad libitum reached 31.2 ± 0.58 kg BW, it and the other goats from the same block were slaughtered. The effects of sex and level of intake were evaluated in a split-plot design, where sex was the main plot observation and level of intake was the subplot. Daily net macromineral requirements for maintenance did not differ among the sexes ( > 0.05), and the average values obtained were 35.4 mg Ca, 24.7 mg P, 2.5 mg Mg, 5.0 mg K, and 3.30 mg Na per kg BW∙d. The net requirements for growth in Exp. 2 were obtained using 58 goats (20 intact males, 20 castrated males, and 18 females) with 15.8 ± 0.11 kg iBW, all fed ad libitum. These animals were assigned in a completely randomized design and allocated in 3 slaughter weight groups: 16.6 ± 0.96, 23.1 ± 1.33, and 31.2 ± 0.58 kg BW. The net Ca, P, and Mg requirements for growth were not different among the sexes ( > 0.05). There was a sex effect on net K and Na requirements for growth ( < 0.05). The net K requirements for growth (g/kg ADG) of intact males were greater ( = 0.03) and increased approximately 16%, whereas females and castrated males decreased approximately 11% as BW increased from 15 to 30 kg BW. The net Na requirements for growth (g/kg ADG) increased 9.5% for intact males and decreased 22% for females when the goats grew from 15 to 30 kg BW. Sex, therefore, affects net K and Na requirements for growth, but it does not affect net macromineral requirements for maintenance in Saanen goats.

Meat production traits of local Karayaka sheep in Turkey 1. The meat quality characteristic of lambs

This study is an investigation into the meat quality parameters of Karayaka lambs at different slaughter weights (SWs). The single-born Karayaka male lambs (n=30) selected for this study were an average live-weight of 20 kg and weaned at 2.5-3 months of age. The animals with pre-specified SWs were divided into slaughter weight (SW) groups (30, 35, 40, 45 and 50 kg) using a fully randomized design. To determine the M. longissimus dorsi et thoracis (LD) muscle meat quality characteristics, six lambs from each weight group were slaughtered. Results revealed significant differences among the slaughter groups with regard to pH, color parameters (L*-lightness, a*-redness, b* -yellowness), cooking loss (CL), drip loss (DL), moisture (M), crude protein (CP) and intramuscular fat (IF) ratios. Increasing water holding capacities (WHCs) and hardness values were observed with increasing SW. Significant differences were also observed among the slaughter groups with regard to total monounsaturated fatty acid + total polyunsaturated fatty acid/total saturated fatty acid ratios and total cholesterol content.

Beef production from Holstein–Friesian, Norwegian Red×Holstein–Friesian and Jersey×Holstein–Friesian male cattle reared as bulls or steers

The Norwegian Red and Jersey dairy breeds have been evaluated for crossbreeding with Holstein–Friesian dairy cows in Ireland. If such crossbreeding becomes common practice, the resultant male calves will enter the beef industry. The objective was to compare production and carcass traits for Holstein–Friesian (HF), Norwegian Red×Holstein–Friesian (NR) and Jersey×Holstein–Friesian (JE) male cattle. A total of 120 spring-born male calves were reared to slaughter in a 3 breed types (HF, NR and JE)×two genders (bulls and steers)×2 slaughter weights (Light, 570kg and Heavy, 640kg) factorial experiment. Following rearing indoors, the calves were at pasture for the first grazing season. Steers were castrated in September. The calves were housed for the first winter in October and offered grass silage ad libitum plus 1.5kg/day concentrates. They returned to pasture in April for their second grazing season. The bulls were housed in August and the steers were housed in November. Both genders were finished on a total mixed ration of proportionately 0.67 concentrates and 0.33 silage (dry matter basis). Routine slaughter data were collected. The ribs joint was dissected into its components. Across gender and slaughter weight groups, slaughter weights per day of age were 836, 828 and 761 (s.e. 12.2)g for HF, NR and JE, respectively. Corresponding carcass weights and kill-out proportions were 314, 309 and 277 (s.e. 5.2)kg, and 495, 499 and 485 (s.e. 2.9)g/kg, respectively. Carcass conformation class (15-point scale) was 4.7, 5.3 and 4.0 (s.e. 0.23) for HF, NR and JE, respectively. Carcass fat class (15-point scale) was 8.5, 8.6 and 7.7 (s.e. 0.26) for HF, NR and JE, respectively. Feed intake during finishing was similar for the breed types, but intake per kg mean live weight was higher for JE. Slaughter weight per day of age was greater for bulls than steers and for Heavy than Light slaughter weight. Bulls had higher kill out proportions, better carcass conformation, greater M. longissimus area and a greater proportion of ribs joint muscle, and a lower proportion of fat than steers. There were few important interactions. It is concluded that crossbreeding with NR had no negative effects on the beef merit of the male progeny compared with pure Holstein–Friesian but crossbreeding with JE reduced carcass weight and value per kg.

Carcass and meat quality characteristics of Oula lambs in China

The objective of this study was to determine the slaughter, carcass, and meat quality characteristics of grazing Oula ram lambs slaughtered at different weights. Eight single-born ram lambs were slaughtered at each of five weights of 25, 30, 35, 40 and 45kg. Dressing percentages and carcass compactness indices increased with greater slaughter weight. The proportions of individual cuts varied with slaughter weight; skin (P<0.01), head (P<0.05) and testicle (P<0.01) percentages increased; whereas, lung (P<0.05), liver (P<0.05), spleen (P<0.01) and kidney (P<0.05) percentages decreased. GR, eye muscle area, tenderness, water-holding capacity, meat color, marbling, suet, attar and protein content did not vary significantly among the slaughter weight groups, although lambs slaughtered at 25 and 30kg displayed the greatest postmortem decrease in pH in the semimembranosus muscule (P<0.05). Analyses of fatty acid content were carried out on the longissimus muscle of the 13th rib. Total unsaturated fatty acids content and n6/n3 ratio increased; whereas, cooking loss, saturated fatty acid content and pH fall in musculus longissimus dorsi decreased with greater slaughter weights (P<0.05). The atherogenic index and thrombogenic index showed a decreasing trend with increasing slaughter weight, but these trends were not statistically significant. These results provide a basic understanding of slaughter, carcass and meat quality characteristics of grazing Oula sheep production using an indigenous sheep breed in China.

Slaughter weight effect on carcass and meat quality of Muzaffarnagari lambs in intensive production system

Male Muzaffarnagari lambs (30) were equally divided into 3 slaughter weight groups i.e. A: 26.07±1.23 kg, B: 32.88±0.37 kg and C: 35.76±1.30 kg to evaluate carcass and meat quality traits. Slaughter weight significantly affected hot carcass weight but did not influence dressing percentage. Weight at slaughter showed linear relationship with grid reference (GR) measurements, loin eye area, back fat and breast fat thickness. Lean meat proportion was not affected by weight groups but bone percentage decreased at high slaughter weight, while fat percentage increased substantially. Slaughter weight did not affect meat chemical composition, pH, cooking loss, water holding capacity and shear force. No significant differences were observed in tenderness, flavour, juiciness and overall satisfaction among slaughter weight groups but juiciness scores were slightly high for heavier carcasses. The overall effect of slaughter weight on meat quality traits was minimal. Thus it is recommended to slaughter Muzaffarnagari breed within this range (groups B and C) of weights to reduce variation in meat quality and to get more income.

Influence of gender and slaughter weight on meat quality traits of heavy pigs

The investigation was carried out on 99 PIC pig carcasses (49 gilts and 50 barrows) divided into six groups according to their slaughter weight (120, 130, 140, 150, 160 and ≥170 kg), with the aim to investigate the influence of gender and slaughter weight on meat quality traits. At the slaughter line and in laboratory following meat quality traits were measured: initial and ultimate pH in MS and LD muscle, drip loss, EZ drip, colour parameters, cooking loss and instrumental tenderness. Out of all investigated meat quality traits, gender influenced only cooking loss, while differences between slaughter weight groups were found for almost all meat quality traits measured. However, increasing slaughter weight to ≥170.00 kg had no major benefit on technological meat quality traits.

Bionutritional efficiency of crossbred beef cattle finished on feedlot andslaughtered at different body weights

The objective of this study was to assess the bionutritional efficiency of crossbred F1 Red Angus × Nellore (½ RA ½ N) and F1 Blonde D'Aquitaine × Nellore (½ BA ½ N) young bulls finished on feedlot and slaughtered at 480, 520 and 560 kg body weight. A completely randomized experimental design in a 2 × 3 (genetic group × slaughter weight) factorial arrangement with six replicates was used. The ½ BA ½ N young bulls showed higher kidney, pelvic and inguinal fat (KPIF, kg and % BW) and lower multivariate biological nutritional index (MBNI) and residual feed intake than ½ RA ½ N young bulls. The young bulls slaughtered at heavier weight had larger ribeye area (cm²), fat thickness over the 12-13th rib, fat thickness over the rump, KPIF (kg and % BW), dry matter intake (DMI, kg/d), net energy intake (MJ/d) and metabolizable protein intake (g/d), and MBNI compared to young bulls slaughtered at lighter weight. Furthermore, the ½ BA ½ N young bulls slaughtered at 480 kg had lower feed conversion than the others. On the other hand, the average daily weight gain (kg/d), DMI (% BW and g/BW0.75), feed efficiency and Kleiber ratio did not differ between genetic group, slaughter weight and genetic group versus slaughter weight interaction. Therefore, crossbred F1 Blonde D'Aquitaine × Nellore young bulls and animals slaughtered at lighter weights are more bionutritionally efficient in the finishing phase on feedlot.

Meat production traits of a new sheep breed called Bafra in Turkey 2. Meat quality characteristics of lambs

Meat quality characteristics of Bafra ram lambs slaughtered at different weights were investigated. A total of 24 lambs fattened intensively was slaughtered at four slaughter weights of 30, 35, 40, and 45 kg. Water-holding capacity, cooking loss, tenderness, color, as well as protein content did not vary significantly among the slaughter weight groups, although the 30-kg slaughter weight lambs displayed the greatest postmortem pH fall in musculus longissimus dorsi (P < 0.05). As slaughter weight increased, intramuscular fat of musculus longissimus dorsi showed an increasing nutritive value (P < 0.05), total unsaturated fatty acids/saturated fatty acids ratio (P < 0.05), and n6/n3 ratio (P < 0.05). However, atherogenic index and thrombogenic index values decreased with increasing slaughter weight, although this effect was not significant. The effect of slaughter weight on total cholesterol was not pronounced.