Hostname: page-component-cd9895bd7-hc48f Total loading time: 0 Render date: 2024-12-28T18:35:23.813Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of sex on meat quality of Spanish lamb breeds (Lacha and Rasa Aragonesa)

Published online by Cambridge University Press:  02 September 2010

A. Horcada ,
M. J. Beriain ,
A. Purroy ,
G. Lizaso  and
J. Chasco
A. Horcada
Affiliation:
ETSIA, Universidad Pública de Navarra, Campus Arrosadía, 31006 Pamplona, Spain
M. J. Beriain
Affiliation:
ETSIA, Universidad Pública de Navarra, Campus Arrosadía, 31006 Pamplona, Spain
A. Purroy
Affiliation:
ETSIA, Universidad Pública de Navarra, Campus Arrosadía, 31006 Pamplona, Spain
G. Lizaso
Affiliation:
ETSIA, Universidad Pública de Navarra, Campus Arrosadía, 31006 Pamplona, Spain
J. Chasco
Affiliation:
ETSIA, Universidad Pública de Navarra, Campus Arrosadía, 31006 Pamplona, Spain
Get access

Abstract

The influence of sex on the meat quality of Lacha (L) and Rasa Aragonesa (RA) lambs was studied. Male and female L lambs were given ewes' milk and were slaughtered at 25 and 24 days of age corresponding to 11·4 and 10·9 kg live weight (LW), respectively. Male and female RA lambs were weaned at 58 days (16·0 kg LW) and then given concentrate and barley straw until slaughter at 89 and 91 days of age, corresponding to 24·5 and 23·1 kg LW, respectively. The parameters measured on the carcasses were: hot carcass weight, cold carcass weight, conformation, colour, firmness and thickness of dorsal fat and colour of muscle rectus abdominis. Parameters measured on longissimus dorsi muscle were: ultimate pH (pHu), instrumental colour (L*, a*, b*), myoglobin concentration, ash, crude protein, fat, moisture and water-holding capacity (WHC). Iodine value and fatty acid composition were studied in the intramuscular (IM), intermuscular (IN) and subcutaneous (SC) fat depots. Females of both breeds had higher amount of IM fat (P < 0·001 and P < 0·05 for L and RA breeds, respectively) and firmer SC fat than males (P < 0·05). There were no differences between sexes in pHu, myoglobin concentration, WHC and the L*, a* and b* colour parameters. No significant differences between sexes were observed in the total saturated fatty acids, total unsaturated fatty acids and in the iodine value in the three fat depots studied in both breeds. However, the females of the breed had significantly higher proportions offatty acids with 15 carbon atoms (pentadecanoic (C15:0)) and with 16 carbon atoms (palmitic (C16:0)and palmitoleic (C16:1)) than the males in the three depots. The females of Rasa Aragonesa breed had a higher proportion of palmitoleic acid (C16:1)in the IM depot (P < 0·001) and of palmitic acid (C16:0)in the SC depot (P < 0·05) than the males. The absence of significant differences in the unsaturated fatty acid content between males and females showed that at the low slaughter weight, sex had no effect on the nature and composition of fat.

Keywords

fatlambsmeat qualitysex
Type
Research Article
Information
Animal Science , Volume 67 , Issue 3 , December 1998 , pp. 541 - 547
Copyright
Copyright © British Society of Animal Science 1998

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Allen, J. J. 1970. The effect of sex, weight and stress on carcass composition, fatty acid variability and organoleptic evaluation of lamb. Ph.D. thesis. University of Wyoming.Google Scholar
Bligh, E. G. and Dyer, W. J. 1959. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology. 37: 911–917.CrossRefGoogle ScholarPubMed
Brazal, T. and Boccard, R. 1977. Efecto de dos tratamientos ante mortem sobre la calidad de la canal y de la carne de cordero. Production Animal INIA. 8: 97–125.Google Scholar
Brennand, C. P. and Lindsay, R. C. 1992. Distribution of volatile branched chain fatty acids in various lambs tissues. Meat Science 31: 411–421.CrossRefGoogle ScholarPubMed
Butler-Hogg, B. W., Francombe, M. A. and Dransfield, E. 1984. Carcass and meat quality of ram and ewe lambs. Animal Production 39: 107–114.Google Scholar
Caporaso, E., Sink, J. D., Dimick, P. S., Mussinan, C. J. and Sauderson, A. 1977. Volatile flavor constituents of ovine adipose tissue. Journal of Agricultural and Food Chemistry 25: 1230–1233.CrossRefGoogle Scholar
Charpentier, J. and Goutefongea, R. 1966. Influence de l'excitation ante-mortem chez le pore sur quelques caracteristiques physico-chimiques du muscle. Annales de Zootechnie. 15: 353–359.CrossRefGoogle Scholar
Colomer, F. 1983. Production de canales ovinas frente al mercado comun europeo. Institution Fernando el Catolico. Nueva coleccidn monogrdfica, 56-M. Diputacion General de Aragon, Zaragoza, Spain.Google Scholar
Cosentino, E., Girolatni, A., Pelosi, A. and Matassino, D. 1980. Qualitative characteristics of meat in lamb born from ewes subjected to hormonal synchronization of oestrus. Proceedings of the European meeting of meat research pp. 286–289.Google Scholar
Crouse, J. D., Busboom, J. R., Field, R. A. and Ferrell, C. L. 1981. The effects of breeds, diet, sex, location and slaughter weight on lamb growth, carcass composition and meat flavor. Journal of Animal Science. 53: 376–381.CrossRefGoogle Scholar
Dransfield, E., Nute, G. R., Hogg, B. W. and Walters, B. R. 1990. Carcass and eating quality of ram, castrated ram and ewe lambs. Animal Production. 50: 291–299.Google Scholar
Dryden, F. D. and Marchello, J. A. 1970. Influence of total lipid and fatty acid composition upon the palatability of three bovine muscles. Journal of Animal Science. 31: 36–41.CrossRefGoogle Scholar
Eichhorn, M., Bailey, M. and Blomquist, J. 1985. Fatty acid composition of muscle and adipose tissue from crossbred bulls and steers. Journal of Animal Science. 61: 892–904.CrossRefGoogle ScholarPubMed
Ellis, M., Webster, G. M., Merrell, B. G. and Brown, I. 1997. The influence of terminal sire breed on carcass composition and eating quality of crossbred lambs. Animal Science. 64: 77–86.CrossRefGoogle Scholar
Field, R. A., Williams, J. C. and Miller, G. J. 1983. The effect of diet on lamb flavor. Food Technology. 37: 258–261.Google Scholar
Graw, R. and Hamm, R. 1953. In Muscle as food. Food and technology. A series of monographs, 1985 (ed. Bechtel, P. J.) Academic Press, New York.Google Scholar
Homsey, H. C. 1956. The colour of cooked cured pork. I. Estimation of the nitric oxide-haem pigments. Journal of the Science ofFood and Agriculture. 7: 534–540.Google Scholar
International Standards Organization. 1973a. Determination of moisture content. International standards Meat and meat products. ISO 1442. International organization for standardization, Geneva.Google Scholar
International Standards Organization. 1973b. Determination of total fat content. International standards. and meat products. ISO 1443. International organization for standardization, Geneva.Google Scholar
International Standards Organization. 1974. Measurement ofpH (reference method). International standards. Meat and products. ISO R2917. International organization for standardization, Geneva.Google Scholar
International Standards Organization. 1978a. Determination of ashes content. International standards. and meat products. ISO R936. International organization for standardization, Geneva.Google Scholar
International Standards Organization. 1978b. Determination of nitrogen content. International standards. and meat products. ISO 937. International organization for standardization, Geneva.Google Scholar
International Standards Organization. 1979. Determination of iodine value. International standards. Animal and oils and fat. ISO 3961. International organization for standardization, Geneva.Google Scholar
Johnson, C. B., Purchas, R. W. and Birch, E. J. 1988. Fatty acid composition of fats of differing melting points extracted from ram subcutaneous tissue. Lipids. 23: 1049–1052.CrossRefGoogle ScholarPubMed
Kempster, A. J. 1980–1981. Fat partition and partitioning in the carcasses of cattle, sheep and pigs: a review. Meat Science. 5: 83–98.CrossRefGoogle Scholar
Lloyd, W. R., Slyter, A. L. and Costello, W. J. 1980. Effect of breed, sex and final weight on feedlot performance, carcass characteristics and meat palatability of lambs. Journal of Animal Science. 51: 316–320.CrossRefGoogle Scholar
Lough, D. S., Solomon, M. B., Rumsey, T. S., Kahl, S. and Slyter, L. L. 1993. Effects of high-forage diets with added palm oil on performance, plasma lipids, and carcass characteristics of ram and ewe lambs. Journal of Animal Science. 71: 1171–1176.CrossRefGoogle ScholarPubMed
Miltenburg, G. A. J., Wensing, Th., Smulders, F. J. M. and Breukink, H. J. 1992. Relationship between blood hemoglobin, plasma and tissue iron, muscle heme pigment and carcass color of veal. Journal of Animal Science. 70: 2766–2772.CrossRefGoogle ScholarPubMed
Morbidini, L., Panella, F., Sarti, D. M., Sarti, F. M., Drozdz, A. and Ciurus, J. 1994. Slaughtering characteristics and carcass quality of export Polish mountain lambs. Forty-fifth annual meeting of the European Association for Animal Production, Edinburgh, p. 291 (abstr.).Google Scholar
Pommier, S. A., Fahmy, M. H., Poste, L. M. and Butler, G. 1989. Effect of sex, electrical stimulation and conditioning time on carcass and meat characteristics of Romanov lambs. Food Quality and Preference 1: 127–132.CrossRefGoogle Scholar
Renerre, M. 1986. Influence des facteurs biologiques et technologiques sur la couleur de la viande bovine. Bulletin Technique C.R.Z.V. Theix. INRA. 65: 41–45.Google Scholar
Sañudo, C., Sierra, I., Alcalde, M. J., Rota, A. and Osorio, J. C. 1993. Calidad de la canal y de la carne en corderos ligeros y semipesados de las razas Rasa Aragonesa, Lacaune y Merino Aleman. ITEA 89A: 203–214.Google Scholar
Seideman, S. C., Cross, H. R., Oltjen, R. R. and Schanbacher, B. D. 1982. Utilization of the intact male for red meat production: a review. Journal of Animal Science. 55: 826–840.CrossRefGoogle Scholar
Solomon, M. B., Lynch, G. P., Ono, K. and Paroczay, E. 1990. Lipid composition of muscle and adipose tissue from crossbred ram, wether and cryptorchid lambs. Journal of Animal Science. 68: 137–142.CrossRefGoogle ScholarPubMed
Statistical Packages for the Social Sciences. 1995. SPSS manual. SPSS Inc., Chicago.Google Scholar
Thompson, J. M., Atkins, K. D. and Gilmour, A. R. 1979. Carcass characteristics of heavy weight crossbred lambs. II. Carcass composition and partitioning of fat. Australian Journal of Agricultural Research. 30: 1207–1214.CrossRefGoogle Scholar
Wade, W. J. 1977. The effect of sex, slaughter weight and breed on carcass composition, fatty acid content and tenderness of lamb. Ph.D. thesis, University of Lincoln, Nebraska.Google Scholar
Webb, E. C., Casey, N. H. and Van Niekerk, A. 1994. Fatty acids in the subcutaneous adipose tissue of intensively fed SA mutton Merino and Dorper wethers. Meat Science. 38: 123–131.CrossRefGoogle ScholarPubMed
Wood, J. D. 1984. Fat deposition and the quality of fat tissue i n meat animals. In Fats in animal nutrition (ed. Wiseman, J.), pp. 407–435. Butterworths, London.CrossRefGoogle Scholar
Zygoyiannis, D., Stamataris, C. and Catsaounis, N. 1985. The melting point, iodine value, fatty acid composition and softness index of carcass fat in three different breeds of suckled lambs in Greece. Journal of Agricultural Science, Cambridge. 104: 361–365.CrossRefGoogle Scholar