1. bookAHEAD OF PRINT
Journal Details
License
Format
Journal
First Published
25 Nov 2011
Publication timeframe
4 times per year
Languages
English
access type Open Access

Carcass and meat quality of lambs from thin-tailed and fat-tailed breeds at five different slaughter weights

Published Online: 26 Mar 2021
Page range: -
Received: 12 Aug 2020
Accepted: 18 Jan 2021
Journal Details
License
Format
Journal
First Published
25 Nov 2011
Publication timeframe
4 times per year
Languages
English
Abstract

In lamb production, deciding the optimal slaughter weight (SW) has great importance on product quality. 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 than 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 aimed 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.

Keywords

Aksoy Y., Uğurlu M., Önenç A., Şirin E., Şen U., Çiçek Ü., Ulutaş Z., Kuran M. (2018). Meat production characteristics of Turkish native breeds: I. Fattening, slaughter and carcass traits of lambs. S. Afr. J. Anim. Sci., 48(4): 665-672.Search in Google Scholar

Aksoy Y., Uğurlu M., Önenç A., Şirin E., Şen U., Çiçek Ü., Ulutaş Z., Kuran M. (2019). Meat production characteristics of Turkish native breeds: II. meat quality, fatty acid, and cholesterol profile of lambs. Arch. Anim. Breed., 62: 41–48.Search in Google Scholar

Aksoy Y., Ulutaş Z. (2015). Effect of different slaughter weights on slaughter and carcass traits of male Karayaka lambs reared under intensive production system. TURJAF, 3: 406-412.Search in Google Scholar

Anonymous (2009). Turkish Farm Animal Genetic Resources Catalogue. Republic of Turkey, Ministry of Food, Agriculture and Livestock. General Directorate of Agricultural Research and Policies. https://www.tarimorman.gov.tr/TAGEM/Belgeler/yayin/Katalog%20T%C3%BCrk%C3%A7e.pdf (accessed at 09 November 2020).Search in Google Scholar

Assan N. (2020). Sex, age of animal and weight at slaughter as explanatory variables for carcass and meat quality properties in goats and sheep production. Sci. J. Rev., 9: 634-643.Search in Google Scholar

Atti N., Mahouachi M. (2009). Effects of feeding system and nitrogen source on lamb growth, meat characteristics and fatty acid composition. Meat Sci., 81: 344–348.Search in Google Scholar

Bahnamiri H.Z., Zali A., Ganjkhanlou M., Sadeghi M., Shahrbabak H.M. (2018). Regulation of lipid metabolism in adipose depots of fat-tailed and thin-tailed lambs during negative and positive energy balances. Gene 641: 203-211.Search in Google Scholar

Banskalieva V., Shindarska Z., Dimov V. (1989). Fatty acid composition of various depot fats of lambs. Proc. 35th International Congress on Meat Science and Technology, Copenhagen, Denmark, 3: 1222-1229.Search in Google Scholar

Beriain M.J., Horcada A., Purro A., Lizaso G., Chasco J., Mendizabal J.A. (2000a). Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weights. J. Anim. Sci., 78: 3070–3077.Search in Google Scholar

Beriain M.J., Purroy A., Treacher T., Bas P. (2000b). Effect of animal and nutritional factors and nutrition on lamb meat quality. In: Sheep and goat nutrition: Intake, digestion, quality of products and rangelands, Ledin I., Morand-Fehr P. (eds.). CIHEAM, Zaragoza, Spain, pp. 75-86.Search in Google Scholar

Budimir K., Trombetta M.F., Francioni M., Toderi M., D’Ottavio P. (2018). Slaughter performance and carcass and meat quality of Bergamasca light lambs according to slaughter age. Small Rumin. Res., 164: 1-7.Search in Google Scholar

Calnan H., Jacob R.H., Pethick D.W., Gardner G.E. (2016). Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH. Meat Sci., 119: 41-50.Search in Google Scholar

Calnan H.B., Jacob R.H., Pethick D.W., Gardner G.E. (2017). Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meat. Meat Sci., 131: 187–195.Search in Google Scholar

Camacho A., Torres A., Capote J., Mata J., Viera J., Bermejo L.A., Argüello A. (2017). Meat quality of lambs (hair and wool) slaughtered at different live weights, J. Appl. Anim. Res., 45: 400-408.Search in Google Scholar

Cañeque V., Velasco S., Díaz M.T., Pérez C., Huidobro F., Lauzurica S., Manzanares C., Gonzales J. (2001). Effect of weaning age and slaughter weight on carcass and meat quality of Talaverane breed lambs raised at pasture. Anim. Sci., 73: 85–95.Search in Google Scholar

de Smet S., Raes K., Demeyer D. (2004). Meat fatty acid composition as affected by fatness and genetic factors: a review. Anim. Res., 53: 81–98.Search in Google Scholar

Department of Health (1994). Report on Health and Social Subjects No:46. Nutritional aspects of Cardiovasculer Disease. HMSO, London.Search in Google Scholar

Díaz M.T., Velasco S., Caneque V., Lauzurica S., Huidobro F., Perez C., Gonzales J., Manzanares C. (2002). Use of concentrate or pasture for fattening lambs and its effect on carcass and meat quality. Small Rumin. Res., 43: 257-268.Search in Google Scholar

Díaz M.T., Velasco S., Pérez C., Lauzurica S., de Huidobro R.F., Cañeque V. (2003). Physico-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weights. Meat Sci., 65 (3): 1085–1093.Search in Google Scholar

Ekiz B., Atalay H., Akin P.D., Ozturk N., Birkiye M., Yilmaz A. (2019b). Carcass and meat quality of Karacabey Merino and Kivircik lambs under an intensive finishing system. S. Afr. J. Anim. Sci., 49: 790-798.Search in Google Scholar

Ekiz B., Ergül Ekiz E., Kocak O., Yalcintan H., Yilmaz A. (2012b). Effect of pre-slaughter management regarding transportation and time in lairage on certain stress parameters, carcass and meat quality characteristics in Kivircik lambs. Meat Sci., 90: 967-976.Search in Google Scholar

Ekiz B., Ergül Ekiz E., Yalcintan H., Kocak O., Yilmaz A. (2012a). Effects of suckling length (45, 75 and 120 d) and rearing type on cortisol level, carcass and meat quality characteristics in Kivircik lambs. Meat Sci., 92: 53–61.Search in Google Scholar

Ekiz B., Kocak O., Yalcintan H., Yilmaz A. (2016). Effects of suckling duration on growth, slaughtering and carcass quality characteristics of Kivircik lambs. Trop. Anim. Health Prod., 48: 395–401.Search in Google Scholar

Ekiz B., Yilmaz A., Yakan A., Hanoglu H., Kaptan C. (2018). Breed influence on finishing performance and meat fatty acid composition in lambs raised under an intensive production system. Large Anim. Rev., 24: 121-128.Search in Google Scholar

Ekiz B., Yilmaz A., Yalcintan H., Kocak O., Ozcan M. (2020). The effect of final weight on slaughtering and carcass quality characteristics of lambs in concentrate-based or pasture-based production systems. Large Anim. Rev., 26: 67-72.Search in Google Scholar

Ekiz B., Yilmaz A., Yalcintan H., Yakan A., Kocak O., Ozcan M. (2019a). The effect of production system and finish weight on carcass and meat quality of Kivircik lambs. Ann. Anim. Sci., 19: 517–538.Search in Google Scholar

Enser M. (1991). Animal carcass fats and fish oils. In: Analysis of oil seeds, fats and fatty foods, Russel J.B., Pritchard J.L. (eds.) Elsevier Applied Science, Barking, UK, pp. 329.Search in Google Scholar

European Union (1992). Council Regulation (EEC) No 2137/92 of 23 July 1992 concerning the Community scale for the classification of carcases of ovine animals and determining the Community standard quality of fresh or chilled sheep carcases and extending Regulation (EEC) No 338/91. Official Journal L 214, 30/07/92.Search in Google Scholar

European Union (1993). Commission Regulation (EEC) No 461/93 of 26 February 1993 laying down detailed rules for the Community scale for the classification of carcases of ovine animals. Official Journal L 049, 27/02/93.Search in Google Scholar

FAO (2020). Food and Agricultural Organisation (FAO). Available at: http://www.fao.org/faostat/en/#data/QA (Accessed at 09 November 2020).Search in Google Scholar

Fisher A.V., Enser M., Richardson R.I., Wood J.D., Nute G.R., Kurt E. (2000). Fatty acid composition and eating quality of lamb types derived from four diverse breed × production systems. Meat Sci., 55: 141–147.Search in Google Scholar

Gursoy O. (2006). Economics and profitability of sheep and goat production in Turkey under new support regimes and market conditions. Small Rumin. Res., 62: 181-191.Search in Google Scholar

Hoffman L.C., Muller M., Cloete S.W.P., Schmidt D. (2003). Comparison of six crossbred lamb types: sensory, physical and nutritional meat quality characteristics. Meat Sci., 65 (4): 1265–1274.Search in Google Scholar

Honikel K.O. (1998). Reference methods for the assessment of physical characteristics of meat. Meat Sci., 49: 447–457.Search in Google Scholar

Hopkins D.L., Fogarty N.M. (1998). Diverse lamb genotypes-2. Meat pH, colour and tenderness. Meat Sci., 49: 477–488.Search in Google Scholar

Jeremiah L.E., Tong A.K.W., Gibson L.L. (1998). The influence of lamb chronological age, slaughter weight, and gender. Flavor and texture profiles. Food Res. Int., 31: 227–242.Search in Google Scholar

Johansen J., Aastveit A., Egelandsdal B., Kvaal K., Roe M. (2006). Validation of the EUROP system for lamb classification in Norway, repeatability and accuracy of visual assessment and prediction of lamb carcass composition. Meat Sci., 74: 497–509.Search in Google Scholar

Juárez M., Horcada A., Alcalde M.J., Valera M., Polvillo O., Molina A. (2009). Meat and fat quality of unweaned lambs as affected by slaughter weight and breed. Meat Sci., 83: 308–313.Search in Google Scholar

Kaić A., Mioč B., Kasap A., Levart A. (2016). Physicochemical properties of meat of Lika Pramenka lambs raised under semi-extensive production system: effects of sex, slaughter weight and season. Vet. Arhiv, 86: 229-241.Search in Google Scholar

Karabacak A., Boztepe S. (2007). Comparison of fattening performance of fat tailed and thin tailed sheep breeds. Selcuk J. Agr. Food Sci., 21: 89–95.Search in Google Scholar

Kayalık M.S., Bingöl, M. (2015). All characterictics of Morkaraman sheep. Iğdır Univ. J. Inst. Sci. Tech. 5(2): 89-97.Search in Google Scholar

Khadre A.A.B., Karabacak, A. (2018). Comparison of fattening performance and carcass traits measurements of Akkaraman and Awassi male lambs. Selcuk J Agr Food Sci, 32(3): 542-548.Search in Google Scholar

Khliji S., van de Ven R., Lamb T.A., Lanza M., Hopkins D.L. (2010). Relationship between consumer ranking of lamb colour and objective measures of colour. Meat Sci., 85 (2): 224–229.Search in Google Scholar

Liang R.R., Zhu H., Mao Y.W., Zhang Y.M., Zhu L.X., Cornforth D.P., Wang R.H., Meng X.Y., Luo X. (2016). Tenderness and sensory attributes of the longissimus lumborum muscles with different quality grades from Chinese fattened yellow crossbred steers. Meat Sci., 112: 52–57.Search in Google Scholar

Lloyd W.R., Slyter A.L., Costello W.J. (1980). Effect of breed, sex and final weight on feedlot performance, carcass characteristics and meat palatability of lambs. J. Anim. Sci., 51: 316–320.Search in Google Scholar

Maiorano G., Ciarlariello A., Cianciullo D., Roychoudhury S., Manchisi A. (2009). Effect of suckling management on productive performance, carcass traits and meat quality of Comisana lambs. Meat Sci., 83: 577–583.Search in Google Scholar

Marino R., Albenzio M., Annicchiarico G., Caroprese M., Muscio A., Santillo A., Sevi A. (2008). Influence of genotype and slaughtering age on meat from Altamurana and Trimeticcio lambs. Small Rumin. Res., 78:144–151.Search in Google Scholar

Martínez-Cerezo S., Sañudo C., Panea B., Medel I., Delfa R., Sierra I., Beltrln J.A., Cepero R., Olleta J.L. (2005). Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat. Meat Sci., 69: 325–333.Search in Google Scholar

Miltko R., Majewska M.P., Bełżecki G., Kula, K., Kowalik B. (2019). Growth performance, carcass and meat quality of lambs supplemented different vegetable oils Asian-Australas J. Anim. Sci., 32: 767-775.Search in Google Scholar

Rajkumar V., Dass G., Verma A.K., Das A.K. (2014). Slaughter weight effect on carcass and meat quality of Muzaffarnagari lambs in intensive production system. Indian J. Anim. Sci., 84: 569–574.Search in Google Scholar

Şahin E.H., Akmaz A. (2002). Fattening performance, slaughter and carcass characteristics of Akkaraman lambs at different slaughter weights. EJVS., 18: 29–36.Search in Google Scholar

Santos-Silva J., Mendes I.A., Bessa R.J.B. (2002). The effect of genotype, feeding system and slaughter weight on the quality of light lambs. 1. Growth, carcass composition and meat quality. Livest. Prod. Sci., 76: 17–25.Search in Google Scholar

Sañudo C., Alfonso M., Sánchez A., Delfa R., Teixeira A. (2000). Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system. Meat Sci., 56: 89–94.Search in Google Scholar

Sañudo C., Nute G.R., Campo M.M., Maria G., Baker A., Sierra I., Enser M.E., Wood J.D. (1998). Assessment of commercial lamb meat quality by British and Spanish taste panels. Meat Sci., 48: 91–100.Search in Google Scholar

Tufan M., Akmaz A. (2001). Slaughter and carcass traits of Güney Karaman, Kangal-Akkaraman and Akkaraman lambs at different slaughter weights. Turk. J. Vet. Anim. Sci., 25: 495–504.Search in Google Scholar

TUIK (2020). Turkish Statistical Institute (TUIK) Animal Production Statistics, TS 33873, 2019. Available at: https://data.tuik.gov.tr/Bulten/Index?p=Animal-Production-Statistics-2019-33873 (Accessed at 09 November 2020).Search in Google Scholar

Velasco S., Lauzurica S., Caneque V., Perez C., Huidobro F., Manzanares C., Díaz M.T. (2000). Carcass and meat quality of Talaverana breed sucking lambs in relation to gender and slaughter weight. Animal Sci., 70: 253-263.Search in Google Scholar

Vergara H., Molina A., Gallego L. (1999). Influence of sex and slaughter weight on carcass and meat quality in light and medium weight lambs produced in intensive systems. Meat Sci., 52: 221–26.Search in Google Scholar

Williams C.M. (2000). Dietary fatty acids and human health. Annal. Zootech., 49: 165–180.Search in Google Scholar

Yalcintan H., Akin P.D., Ozturk N., Avanus K., Muratoglu K., Kocak O., Yilmaz A., Ekiz B., (2018). Effect of lairage time after 2 h transport on stress parameters and meat quality characteristics in Kivircik ewe lambs. Small Rumin. Res. 166: 41-46.Search in Google Scholar

Yaranoğlu B., Özbeyaz C. (2019). Quality characteristics and fatty acid profiles of Bafra, Akkaraman, and Bafra × Akkaraman F1 lamb meat. Turk J. Vet. Anim. Sci., 43: 380-390.Search in Google Scholar

Recommended articles from Trend MD

Plan your remote conference with Sciendo