Suckling Lamb Meat Research Articles

Comparative research on the fattening aptitudes of the growing lambs of local Romanian breeds

In Romania, suckling lamb meat is on demand during the Easter, but growing suckling lambs just for this purpose is not profitable. The paper performed a comparative study of the fattening aptitudes of the lambs from three local sheep breeds to produce carcasses demanded on the international market. The research was done on three groups (Carabash, Tsigai and Tsurcana breeds) of 16 weaned lambs each, with an initial weight between 21-27 kg and continued until the animals reached an weight of 35-38 kg. The experiment started after a period of accommodation to the experimental maintenance and feeding conditions. The animals were kept indoors under similar conditions of feeding and microclimate. The body weight of the animals was measured at the beginning and end of each fattening period, as well as the average daily gain and the total weight gain for each breed. During the late period of fattening, control weighing was performed until the target weight has been achieved. The Carabash lambs, which had the highest lambing weights of all the investigated breeds, proved to be the most precocious as weight gain. Over 44 fattening days they recorded an average daily gain of 0.258?0.016 kg, reaching a slaughtering weight of 38.46?1.178 kg with a feed conversion ratio of 4.66 FU. The Tsigai lambs, less precocious than the Carabash lambs, recorded an average daily gain of 0.191?0.043 kg, over 86 days 86, reaching a slaughtering weight of 37.16?0.130 kg, with a significantly higher feed conversion ratio, of 6.35 FU. The Tsurcana lambs, on the bottom position as fattening aptitudes, reached and average daily weight of 0.154?0.0142 kg over 91 days, reaching a slaughtering weight of 35.25?1.445 kg with a feed conversion ratio of 6.44FU.

Effect of different gas stunning methods on Manchega suckling lamb meat packed under different modified atmospheres

Forty-nine Manchega breed male suckling lambs were used in this experiment. The effect of CO(2) concentration and exposure time at stunning [80% CO(2) for 90 s (G1); 90% CO(2) for 90 s (G2); 90% CO(2) for 60 s (G3); 80% CO(2) for 60 s (G4)] plus an electrically stunned control group (G5) was assessed for pH, colour (L(*), a(*), b(*), C(*) and h(*)), water holding capacity (WHC), drip loss (DL), cooking loss (CL) and shear force (SF) in samples packed under two different types of modified atmospheres (MA: MA A: 70%O(2)+30%CO(2); MA B: 69.3%N(2)+30%CO(2)+0.7%CO) at 7, 14 and 21 d post-packaging. The lowest pH was found in G4 and in G5. The highest WHC and the lowest CL were found in G2 and G3 groups (P<0.05). Modified atmospheres did not affect on pH, WHC, CL and DL, although a significant effect (P<0.001) on colour was found at all the analysis times. Both the type of stunning and the modified atmosphere affected SF values.

Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production

40 &lt;I&gt;L. dorsi&lt;/I&gt; muscles from the left half carcass of suckling lambs raised under both organic and conventional systems were evaluated by a sixteen-member trained panel, following QDA methodology. After developing a common vocabulary for the evaluation of characteristics, 30 meat descriptors in raw and grilled meat were selected. Additionally, overall appreciation was evaluated by 140 consumers in a home-use test. The results obtained show that the appearance of the organic meat was more fibrous, darker, and with a lower aroma intensity than the conventional counterpart, but with no differences in homogeneity or juiciness. In grilled meat, the organic samples had less subcutaneous fat, less fatness, a less fibrous texture and less aroma intensity, but also less juiciness. Regarding overall appreciation, the consumers gave higher scores to the organically produced samples.

Microbial quality and lipid oxidation of Manchega breed suckling lamb meat: Effect of stunning method and modified atmosphere packaging

The effect of CO 2 concentration and exposure time at stunning [80% CO 2 for 90 s (G1); 90% CO 2 for 90 s (G2); 90% CO 2 for 60 s (G3); 80% CO 2 for 60 s (G4)] plus an electrically stunned control group (G5) was assessed for lipid oxidation (LO) and microbial levels, [total viable counts, lactic acid bacteria, Enterobacteriaceae and Pseudomonas spp.] in Manchega breed suckling lamb meat at 24 h and 7 days post-mortem. Differences in LO were found at 7 days post-mortem ( P < 0.05) with the highest value for G4. In general, values of all microorganisms studied were higher in G5. In addition the effects of these stunning methods (TS) on both LO and microbial counts were assessed in samples packed under two different types of modified atmospheres (MA: MA-A: 70% O 2 + 30% CO 2; MA-B: 69.3% N 2 + 30% CO 2 + 0.7% CO) at 7, 14 and 21 days post-packaging. Both factors (TS and MA), significantly affected LO, which was highest in the samples from the MA-A/G4 group. In general there were no significant differences in microbial quality between modified atmospheres. However, the type of stunning affected microbial count ( P < 0.001) at all analysis times. In general, G4 and G5 showed the highest level in all microorganisms assessed, while the rest of the gas-stunning groups showed more stability with ageing.

Effects of stunning with different carbon dioxide concentrations and exposure times on suckling lamb meat quality

Forty-nine Manchega breed male suckling lambs were used to determine the effect of different stunning methods (using two different CO 2 concentrations and exposure times) on lamb meat quality. The lambs were allocated to five stunning treatments including four CO 2 treatments [80% CO 2 for 90 s (G1); 90% CO 2 for 90 s (G2); 90% CO 2 for 60 s (G3); 80% CO 2 for 60 s (G4)] and an electrically stunned control group (G5). The gas-stunning treatments did not cause neither haematomas nor blood splash in the carcasses. Meat quality was evaluated by testing pH, colour ( L ∗, a ∗, b ∗, chroma, hue values), water holding capacity (WHC), cooking loss (CL), shear force (SF), drip loss (DL) and total aerobic bacteria. Statistical differences in pH at 24 h post-mortem, colour, WHC and CL were not found among groups. After 7 days post-mortem, there were statistical differences among groups in pH (highest in G4 and G5) and in DL (highest in G1). There were differences in SF due to stunning method evident after 72 h and 7 days ageing. The statistical differences ( P < 0.01) among groups on total aerobic bacteria at 24 h (lower and higher values in G2 and G5, respectively) disappeared at 7 days post-mortem. As G2 as G3, could be recommended to stunning suckling lambs since a highest stability with ageing time on meat quality was found using 90% CO 2.

Effect of rearing system on some meat quality traits and volatile compounds of suckling lamb meat

Twenty Churra-breed suckling lamb carcasses from two groups of animals were used in this study. One group had been reared on maternal milk (MM), and the other had been reared on milk replacer (MR) until slaughter at 25–35 days old. The effects of the type of milk on several meat quality traits were studied. These effects included pH, colour, WHC, texture, retinol and tocopherol concentrations, colour and lipid oxidation stability, and the volatile compounds that formed during boiling of the meat. Furthermore, a sensory analysis (triangle test) was carried out. The colour of M. longissimus dorsi of MM samples showed higher L*, lower a*, and higher b* values than those of MR samples ( P < 0.05). Retinol, α-, δ- and γ-tocopherol levels were all higher in the meat of lambs reared on MM ( P < 0.001). Rancimat tests and TBARS analysis revealed more lipid-oxidative stability for the meat of the MR group, and the colour of meat from this group was also more stable. Likewise, volatile compounds derived from lipid oxidation were more abundant in the MM samples than in the MR group samples. The presence of volatiles attributed to non-oxidative lipid thermal degradation also differed between the two rearing systems, with concentrations of volatiles derived from dodecanoic acid being clearly higher for the MR meat samples. Residues of butylated hidroxytoluene (BHT) were detected in MR samples but not in the samples of the MM treatment. In the triangle test, an untrained panel could not detect a significant difference between MM and MR meat samples. The present study has demonstrated that variation in the composition of milk sources (MM vs. EM) used in rearing suckling lambs may be responsible for a significant effect in oxidative stability of fresh suckling lamb meat during storage and display and in the volatile composition of cooked suckling lamb meat. Thus, meat from MR-fed suckling lambs may become more stable to oxidation compared to meat from MM-fed suckling lambs. MR-reared meat may, however, have a different flavour from what is expected from the more traditional MM-fed suckling lamb meat.

Quality traits of suckling-lamb meat covered by the protected geographical indication “Lechazo de Castilla y León” European quality label

The quality of suckling-lamb meat (derived from Churra, Castellana and Ojalada breeds), covered by the protected geographical indication (PGI) “Lechazo de Castilla y León”, and the effects of carcass weight (CW), breed and sex on quality were studied. The edible portion (EP) of 81 carcasses was analysed for proximate composition, fatty acid, cholesterol, amino acid and mineral contents. The longissimus thoracis and lumborum muscle (30 samples) were analysed for proximate composition, pH, myoglobin content, water holding capacity, Warner–Bratzler shear force, and total and soluble collagen content. This study contributes to characterization of suckling-lamb meat quality recognised in the European Union with a PGI label and provides new data on the composition of the EP of the carcasses. CW and breed had a significant effect on several quality traits, most related to fatness.

Fatty acid composition in subcutaneous, intermuscular and intramuscular fat deposits of suckling lamb meat: Effect of milk source

A total of 20 Churra suckling lambs from a sheep dairy farm were divided into two groups and reared on ewes’ milk (EM) or milk-replacer (MR). The suckling lambs were slaughtered at ages between 25 and 35 days. Fatty acid profiles of milk source fat as well as subcutaneous (SC), intermuscular (IN) and intramuscular (IR) fat of lamb carcasses were determined, and the effect of the rearing system investigated. As regards fat deposits, proportions of polyunsaturated (PUFA), saturated (SFA) and monounsaturated (MUFA) fatty acids showed high similarity between IN and SC fat, for either of EM or MR samples. However, and only for MR samples, IN fat had lower odd-chain fatty acid (OCFA) and branched-chain fatty acid (BCFA) contents than SC fat. In IR fat, when compared to the other fat deposits, significant differences in all PUFA contents, except for c9t11-C18:2, were found. As for rearing system, a significant effect of dietary fat on the contents of the majority of fatty acids for each fat deposit was observed. Differences in fatty acid contents between the two milk source fats resulted in concomitant differences for those fatty acids in the carcass fat deposits, with the exception of C18:2 n-6, C20:4 n-6, C18:3 n-3 and c9t11-C18:2. Both the n-6 and n-3 fatty acid contents appeared to be influenced by the dietary n-6/ n-3 ratio. Meanwhile, c9t11-C18:2 content was slightly higher in MR carcass fat samples but lower in MR fat. A higher presence of some specific trans-C18:1 fatty acids in MR fat than in EM fat which can be precursors of c9t11-C18:2, might have resulted in a higher endogenous synthesis of c9t11-C18:2, via Δ9-desaturase.

Physicochemical properties of perirenal and omental fat from suckling lamb carcasses evaluated according to the type of milk source

Sheep dairy production is a fairly common practice in Europe's Mediterranean region and suckling lamb meat is regarded as having high edible quality. Suckling lambs tend to be reared either with ewe's milk or milk replacer. Only the former system is allowed in several quality labels; invoked arguments for this fact are related to preservation of high meat quality standards. In this work, the effect of suckling system on several physicochemical properties, i.e. fatty acid composition, melting point, refractive index, iodine value, saponification index, and moisture and collagen content of perirenal and omental fat from suckling lamb carcasses, have been investigated. Milk source had a significant effect in most of the individual fatty acid contents, melting point, refractive index, iodine value, moisture and collagen content of perirenal and omental fat from Churra suckling lambs. Both fat depots showed similar properties for each rearing system, except for a few fatty acids, moisture and collagen content.

Effect of ewe's milk versus milk-replacer rearing on mineral composition of suckling lamb meat and liver

The effect of ewe's milk versus artificial rearing on the mineral content of suckling lambs muscle and liver was investigated, using a practically non-destructive sampling of carcasses. Mineral content was determined by inductively coupled plasma atomic emission spectroscopy (ICP-AES). Significant differences in mineral composition of muscle and liver were observed between the two groups belonging to each type of weaning. In muscle, these differences were mostly detected for Na, Zn and particularly Mn contents. As for the liver's mineral content, significant higher concentrations of K, P and Cu and lower amounts of Zn and Mn were observed in samples from ewe's milk reared lambs, when compared to those from hand reared ones. Results obtained lead to the conclusion that mineral composition of suckling lamb's muscle and liver differed significantly according to the mineral intake of the ingested milk or formula. However, determination of the mineral content of either lambs’ muscle or liver does not seem to provide an accurate and sensible method for discriminating between carcasses from either type of rearing.

Carcass characteristics of suckling lambs protected by the PGI “ Lechazo de Castilla y León” European quality label: Effect of breed, sex and carcass weight

In the Region of “Castilla y León” (Spain), as in other Mediterranean areas, fresh suckling lamb meat is regarded as having a high edible quality. The EU granted this product a Protected Geographical Indication (PGI) “Lechazo de Castilla y León” in 1999. In this study, several carcass characteristics of suckling lambs protected by this PGI were determined, while the effects of breed, sex, and carcass weight were studied. Some differences in carcass characteristics within the three PGI authorized breeds have been detected. Neither carcass weight nor conformation measurements were good predictors of the composition of the PGI protected suckling lamb carcasses. The best predictors were fatness and composition of the leg and loin tissues, although dissection of these joints is not feasible on a daily basis. Lastly, some differences, due to sex and weight were identified in conformation, fat percentage, jointing and joint composition. Differences were, however, rather small, due to the lambs’ young age and low variation in carcass weight.

Prevalence of Escherichia coli O157 in lambs at slaughter in Rome, central Italy

A study on the prevalence of the faecal carriage of Escherichia coli O157 in lambs was performed in the major slaughterhouse in Rome, central Italy, during 2002. A total of 643 animals, consisting of 378 weaned and 265 suckling lambs, were assayed for the presence of E. coli O157. Five O157-agglutinating E. coli strains were isolated (0.8%, 95% CI 0.3-1.9). Only one was positive to PCR specific for the eae gene and produced verocytotoxin VT2, with a VTEC O157 overall prevalence of 0.2% (95% CI 0.0-1.0), whereas one strain possessed the eae gene only. All the other isolates were negative for the presence of all the virulence genes considered. The animals were either from local farms or imported from Eastern Europe. The results suggest an age-specific difference since the microorganism was isolated only from 0.3% (95% CI 0.0-1.7) of weaned lambs, while all samples from suckling lambs tested negative. From this study, the overall risk of human exposure to pathogenic E. coli O157 from lamb meat consumption derived from the major slaughterhouse in Rome can be considered reasonably low, particularly when suckling lamb meat is considered.