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Carcass and meat quality characteristics of Churra and Assaf suckling lambs

Published online by Cambridge University Press:  02 October 2017

J. Mateo ,
I. Caro ,
D. E. Carballo ,
N. Gutiérrez-Méndez ,
J. J. Arranz  and
B. Gutiérrez-Gil
J. Mateo*
Affiliation:
Department of Food Hygiene and Technology, Faculty of Veterinary Sciences, Universidad de León, Campus de Vegazana, s/n 24071 León, Spain
I. Caro
Affiliation:
Department of Food Hygiene and Technology, Faculty of Veterinary Sciences, Universidad de León, Campus de Vegazana, s/n 24071 León, Spain
D. E. Carballo
Affiliation:
Department of Food Hygiene and Technology, Faculty of Veterinary Sciences, Universidad de León, Campus de Vegazana, s/n 24071 León, Spain
N. Gutiérrez-Méndez
Affiliation:
Faculty of Chemical Sciences, Universidad Autónoma de Chihuahua, Circuito 1 Campus Universitario II, 31125 Chihuahua, Mexico
J. J. Arranz
Affiliation:
Department of Animal Production, Faculty of Veterinary Sciences, Universidad de León, Campus de Vegazana, s/n 24071 León, Spain
B. Gutiérrez-Gil
Affiliation:
Department of Animal Production, Faculty of Veterinary Sciences, Universidad de León, Campus de Vegazana, s/n 24071 León, Spain
*
†E-mail: jmato@unileon.es
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Abstract

Suckling lamb meat is traditionally produced in Mediterranean Europe. Breed can affect the quality of the lamb carcass and meat. This study is aimed at comparing the carcass and meat quality between suckling lambs from a local and a non-native dairy breed, Churra and Assaf. Churra is included in the Spanish Protected Geographical Indication (PGI) ‘Lechazo de Castilla y León’, whereas Assaf is not. However, Assaf breeders have requested the inclusion of the breed in the PGI. Carcasses and meat from 16 male lambs (eight Churra and eight Assaf) were used in this study. The lambs were all raised under an intensive rearing system and fed on a milk substitute to minimise maternal influence. The carcasses were evaluated for conformation, fatness, joint and leg tissue proportions and the meat was analysed for composition (i.e. proximate composition, iron, haematin, fatty acids and volatiles) and technological quality traits (i.e. texture, water holding capacity, colour and lipid stability). Churra carcasses were larger than Assaf carcasses. However, the proportions of commercial joints and main tissues did not differ between breeds. Cavity and intermuscular leg fat, but not total leg fat, were higher in Churra carcasses. Churra meat showed a higher proportion of n-6 fatty acids, higher redness and better colour stability during aerobic storage. In contrast, Assaf lamb was more resistant to lipid oxidation after cooking. This is a preliminary study to measure the influence of breed on a wide range of quality characteristics in Churra and Assaf suckling lamb carcass and meat. It may be of relevance for breeders, consumers and food policy makers, setting the basis for future studies that include larger commercial populations.

Keywords

sheep breedsuckling lamblocal breedcarcass qualitymeat quality
Type
Research Article
Information
animal , Volume 12 , Issue 5 , May 2018 , pp. 1093 - 1101
Copyright
© The Animal Consortium 2017 

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