Carcass and meat characteristics of lamb under an intensive feeding system

Authors

  • Esmeralda Desdémona Martínez Universidad Autónoma de Chihuahua, Mexico

DOI:

https://doi.org/10.15359/rcv.38-1.2

Keywords:

phenotype, structure, fat, maturity, color

Abstract

The objective of this paper was to determinate carcass and meat characteristics of different lamb phenotypes, including: Blackbelly (BB; n=22), Pelibuey Blanco (PB; n=16), Pelibuey Canelo (PC; n=22), Dorper (DO; n=37), Katahdin (KA; n=29), Pelibuey x Katahdin (PK; n=8) and Hair x Wool (HW; n=11), aged 6 to 8 months old and raised under a 90 d intensive finishing system. Variables assessed in the lamb carcass were yield (Y), conformation (CONF), fat cover (FC), morphometric measurements, fat cover color (FCC) and meat color (MC). Data was analyzed using a mean comparison model. DO, HW, and KA showed better relation between skeletal structure, muscle growth, and FC (P<0.05) than PB, PC, and BB, which had lower slaughter weight and FC. Carcass morphometric measurements showed that DO and HW were compact and thick, as a result of early maturity of the skeletal structure, compared to BB, PB, and PK, which were longer and had less carcass compactness. DO’s fat color was between white and beige, while BB and HW’s was between white and yellow. PB and DO’s meat color was reddish pink, while PK’s was bright red. In conclusion, the physiological maturity of the different lamb phenotypes is reflected in Y, CONF, morphometric measurements, and FC. On the other hand, the feeding system characteristics showed variation in FCC.

Author Biography

Esmeralda Desdémona Martínez, Universidad Autónoma de Chihuahua

Facultad de Zootecnia, Programa de Posgrado en Producción Animal

References

Albertí, P., Sañudo, C., Santolaria, P., Negueruela, I., Consigli, R., Sierra, I., & Alcalde, M.J. 1993. Representación en tres dimensiones en el color de la carne y grasa de bovino y su relación con otras carnes. ITEA 12 (2): 36-41.

Albertí, P., Sañudo, C., Olleta, J.L., Campo, M.M., Panea, B., Franco, J., & Lahoz, F. 1999. Color del músculo y de la grasa subcutánea de terneros de siete encastes españolas. ITEA 20 (1): 19-25.

de Azeredo, D.M., Osório, M.T.M., Osório, J.C.S., de Mendoça, G., Esteves, R.M., Rota, E.L., Jardim, R.D. & Pradiée, J. 2006. Morfologia in vivo e da carcaça e características produtivas e comerciais em ovinos corriedale não castrados, castrados e criptorquidas abatidos em diferentes idades. R. Bras. Agrociência 12(2): 199-204. doi: /10.18539/cast.v12i2.4525.

Berg, R.T., & Butterfield, R.M. 1979. Nuevos conceptos sobre desarrollo de ganado vacuno: Métodos para medir y predecir la composición de la canal. Acribia, Zaragoza, España. 298p.

Beriain, M.J., Horcada, A., Purroy, A., Lizaso, G., Chasco, J. & Mendizabal, J.A. 2000. Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weights. J. Anim. Sci. 78(12): 3070–3077. doi: 10.2527/2000.78123070x.

Boggs, D.L., Merkel, R.A., Doumit, M.E. & Bruns, K. 1998. Livestock and carcasses. An integrated approached to evaluation, grading, and selection: Lamb carcass evaluation and grading, 5th Edition. Kendall Hunt Publishing Company, Iowa, Estados Unidos. 258p.

Burke, J.M., Apple, J.K., Roberts, W.J., Boger, C.B. & Kegley, E.B. 2003. Effect of breed-type on performance and carcass traits of intensively managed hair sheep. Meat Sci. 63(3):309-315. doi: 10.1016/S0309-1740(02)00087-6

Burke, J.M. & Apple, J.K. 2007. Growth performance and carcass traits of forage-fed hair sheep wethers. Small Rum. Res. 67(2-3): 264–270. doi: 10.1016/j.smallrumres.2005.10.014.

Cloete, S.W.P., Snyman, M.A. & Herselman, M.J. 2000. Productive performance of Dorper sheep. Small Ruminant Res. 36(2): 119-135. doi: 10.1016/S0921-4488(99)00156-X.

Delfa, R.A., Teixeira, A. & González, C. 1992. Composición de la canal. Medida de composición de la canal. Fichero Ovis 23: 9-22.

Delfa, R. 1996. Predicción de la composición corporal y de la canal a partir del animal vivo y de canal. Unidad de Tecnología en Producción Animal. Fichero Ovis 23: 25-53.

Fahmy, M.H. 1996. Prolific sheep: The barbados Blackbelly. CAB International, Wallingford, UK. 560p.

Fisher, M., Duckett, S. & Wildeus, S. 2004. Effect of breed type, finishing treatment, and dietary supplements on carcass characteristics and tenderness in hair sheep. J. Anim. Sci. 82(Suppl.1): 227.

Gutiérrez, J., Rubio, M.S. & Méndez, R.D. 2005. Effects of crossbreeding Mexican Pelibuey sheep with Rambouillet and Suffolk on carcass traits. Meat Sci. 70(1): 1-5. doi: 10.1016/j.meatsci.2004.10.017

Hunsley, R.E., Beeson, W.M. & Nordby, J.E. 1978. Livestock judging, selection and evaluation: Sheep carcass evaluation and judged, 2nd Edition. The Interstate, Danville, Illinois. 527p.

Kempster, A.J., Cuthbertson, A. & Harrington, G. 1982. Carcasses evaluation in livestock breeding, production and marketing: Carcass grading and classification. Granada Publishing, England. 306p.

Lawrence, T.L.J. & Fowler, V.R. 2002. Growth of farm animals: Measuring growth, 2nd Edition. Cabiternational, Oxon, UK. 347p.

Martínez, E.D., Núñez, G.F.A. & Rodríguez, A.F.A. 2007. Manual para la evaluación de corderos en pie y en canal. Potencial para la producción de carne. Universidad Autónoma de Chihuahua, México. 36p.

Martínez, E.D. 2014. Evaluación en pie y en canal de corderos. Trillas, México. 86p.

Martínez, E.D. 2018. Caracterización de canales de ovinos de diferente fenotipo. Entorno Ganadero 15(91):65-71. doi: 10.13140/RG.2.2.17510.47687

Martínez, E.D. 2019. Características de canales de ovinos en la región centro de México. XLVI Reunión Científica de la Asociación Mexicana Para la Producción Animal y Seguridad Alimentaria, A.C. Revista Mexicana de Agroecosistemas 6(Suppl.2): 675-682.

Mora, I.O. & Shimada, M.A. 2001. Causas del color amarillo de la grasa de canales de bovinos finalizados en pastoreo. Vet. México 32(1): 63-71.

da Silveira, O.J.C. & Moreira, O.M.T. 2006. Qualidade e seus determinantes na cadeia produtiva e comercial da carne ovina. R. Bras. Agrociência 12(3): 251-256. 2006. doi: 10.18539/cast.v12i3.4546.

NOM-009-200, 1994. Proceso sanitario de la carne. https://www.gob.mx/cms/uploads/attachment/file/203870/Mod_NOM-009-ZOO-1994_310707.pdf.

NOM-003-SAG/200, 2014. Métodos para dar muerte a los animales domésticos y silvestres. https://www.gob.mx/profepa/documentos/norma-oficial-mexicana-nom-033-sag-zoo-2014-metodos-para-dar-muerte-a-los-animales-domesticos-y-silvestres.

Partida de la Peña, J.A., Ríos, F.G., Colín, L., Domínguez, I.A. & Buendía, G. 2017. Caracterización de las canales ovinas producidas en México. Rev. Mex. Cienc. Pec. 8(3): 269-277. doi: 10.22319/rmcp.v8i3.4203

Rojas, R.O. 2002. Reproducción y características genéticas de las principales razas de ovinos de pelo. Simposium Internacional de Ovinos. Chihuahua, México. pp 71-74.

Santos, V.A.C., Silva, S.R., Mena, E.G. & Azevedo, J.M.T. 2007. Live weight and sex effects on carcass and meat quality of ‘‘Borrego terrincho–PDO’’ suckling lambs. Meat Sci. 77(4): 654–661. doi: 10.1016/j.meatsci.2007.05.019.

Sañudo, C., Sierra, I., Alcalde, M.J., Rota, A. & Osorio, J.C.S. 1993. Calidad de la canal y de la carne en corderos semipesados de cinco encastes españolas. ITEA 3: 203-214.

SAS, 2002. User’s guide statistics. Version 9 for Microsoft Windows. SAS Institute, Cary, N.C., Estados Unidos.

Greiner, S.P. & Duckett, S.K. 2006. Fatty acid composition and palatability of lamb from hair sheep. https://www.sites.ext.vt.edu/newsletter-archive/livestock/aps-06_05/aps-328.html. 8/10/2007.

Shackelford, S.D., Leymaster, K.A., Wheeler, T.L. & Koohmaraie, M. 2005. Lamb meat quality progress report number 1. Preliminary results of an evaluation of effects of breed of sire on carcass composition and sensory traits of lamb. http://www.ars.usda.gov/sp2UserFiles/Place/54380530/Publications/LambMeatQualityReportNumber1.pdf.

SIAP, 2017. Población de ovinos (cabezas). https://www.gob.mx/cms/uploads/attachment/file/412568/Ovino__2017.pdf.

Snowder, G.D., Glimp, H.A. & Field, R.A. 1994. Carcass characteristics and optimal slaughter weights in four breeds of sheep. J. Anim. Sci. 72(4): 932-937. doi: 10.2527/1994.724932x.

Swatland, H.J. 1991. Estructura y desarrollo de los animales de abasto: Estructura y propiedades de la carne. Acribia, Zaragoza, España. 458p.

Published

2020-02-02

How to Cite

Carcass and meat characteristics of lamb under an intensive feeding system. (2020). Ciencias Veterinarias, 38(1), 17-27. https://doi.org/10.15359/rcv.38-1.2

How to Cite

Carcass and meat characteristics of lamb under an intensive feeding system. (2020). Ciencias Veterinarias, 38(1), 17-27. https://doi.org/10.15359/rcv.38-1.2

Comentarios (ver términos de uso)

Most read articles by the same author(s)

<< < 3 4 5 6 7 8 9 10 11 12 > >>