Evaluation the Impact of Carcass Weight, Age at Slaughter, and Sex on the Chemical Composition of Lamb Meat: The Case of the Boutsiko Sheep Breed

Subject Areas : Camel

و.  الکساندریدیس ¹ (Department of Animal Production, School of Agricultural Technology, Technological Educational Institute of Larissa, 41110, Larisa, Greece)
ب.  اسکاپتاس ² (Department of Animal Production, School of Agricultural Technology, Technological Educational Institute of Thessaloniki, 57400, Thessaloniki, Greece)
د.  کانتاس ³ (Department of Animal Production, School of Agricultural Technology, Technological Educational Institute of Larissa, 41110, Larisa, Greece)
پ.  گولاس ⁴ (Department of Animal Production, School of Agricultural Technology, Technological Educational Institute of Larissa, 41110, Larisa, Greece)
م.  کالایتزیدو ⁵ (Department of Animal Production, School of Agricultural Technology, Technological Educational Institute of Thessaloniki, 57400, Thessaloniki, Greece)

Received: 2015-03-06 Accepted : 2015-04-30 Published : 2016-03-01

Keywords: age, sex, meat quality, carcass weight, Boutsiko breed,

Abstract :

The effect of carcass weight, age at slaughter and sex on some chemical components was evaluated in twenty-two Boutsiko lambs (twelve females and ten males). Chemical composition of meat was expressed as percentage of fat, protein, collagen and moisture content. Measures of the four chemical components were taken by carcass cuts included shoulder, leg, racks, kidney, rear flank, breast ribs and scrag-end. Results have shown that the percentage content of fat, protein, moisture and collagen are in a good level compared to the other sheep breeds and E.U. Directives. Regression analysis showed that among the three independent variables only carcass weight had significant effect on the content of fat, protein and moisture, while the age at slaughter was the only factor which has an impact on the value of collagen. The significant positive relation of carcass weight with fat content and its negative relation with moisture and protein is an indication that lessening the weight by a small amount will have comparatively favorable results in the chemical quality of meat through the reduction of fat and the increasing of moisture and protein content. Small reduction of age at slaughter will further improve the level of collagen, which is the basic parameter affecting the tenderness of the meat. Reduction of carcass weight and age at slaughter means less meat in the market and lower returns for producers.

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