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
محورهای موضوعی : 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
)
کلید واژه: age, sex, meat quality, carcass weight, Boutsiko breed,
چکیده مقاله :
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.
اثر وزن لاشه، سن کشتار و جنسیت بر برخی از ترکیبات شیمیایی در 22 رأس بره بوتسیکو (12 ماده و 10 نر) ارزیابی شد. ترکیب شیمیایی گوشت به صورت درصد چربی، پروتئین، کلاژن و رطوبت بیان شد. اندازهگیری این 4 ترکیب شیمیایی در قطعاتی از لاشه، شامل کتف، پا، پشت گردن، کلیه، تهیگاهی عقب، دندههای سینه و استخوان گردن صورت گرفت. نتایج نشان داد که درصد چربی، پروتئین و کلاژن در سطح قابل مقایسه با سایر نژادهای گوسفند و شاخصهای اتحادیه اروپا است. آنالیز تابعیت نشان داد که بین سه متغیر مستقل، تنها وزن لاشه تأثیر معنیداری بر میزان چربی، پروتئین و رطوبت داشته و سن کشتار تنها عاملی است که بر میزان کلاژن مؤثر است. رابطه مثبت معنیدار وزن لاشه با میزان چربی و رابطه منفی آن با میزان رطوبت و پروتئین نشان دهنده آن است که کاهش اندک وزن نتایج مطلوبی در کیفیت شیمیایی گوشت، از طریق کاهش چربی و افزایش رطوبت و پروتئین خواهد داشت. کاهش اندک سن کشتار نیز سطح کلاژن را بهبود بخشیده و این عامل نیز به نوبه خود بر نرمی گوشت تأثیر خواهد گذاشت. کاهش وزن لاشه و سن کشتار به معنای کاهش عرضه گوشت در بازار و کاهش سطح درآمد تولیدکنندگان خواهد بود.
Abdullah Y.A. and Qudsieh I.R. (2008). Carcass characteristics of Awassi ram lambs slaughtered at different weights. Livest. Sci. 117, 161-175.
Ablikim B., Liu Y., Kerim A., Shen P., Guang H.Z. and Abdurerim P. (2016). Effects of breed, muscle type and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tenderness. CyTA. J. Food. 14(1), 109-116.
Alfonso J. and Thompson J.M. (1996). Changes in body composition of sheep selected for high and low back fat thickness during periods of ad libitum and maintenance feeding. Anim.Sci. 63, 395-406.
AOAC. (2006). Official Methods of Analysis. Vol. I. 19th Ed. Association of Official Analytical Chemists, Arlington, VA, USA.
Aziz N.N., Ball R.O., Sharpe P.H. and McCutcheon B. (1993). Growth, carcass composition and meat quality of crossbred lambs at different slaughter weights. Pp. 52 in Proc. 39th Internat. Cong. Meat Sci. Technol. Basel, Switzerland.
Beerman D.H., Robinson T.F. and Hogue D.E. (1995). Impact of composition manipulation on lean lamb production in the United States. J. Anim. Sci. 73, 2493-2502.
Binnie A.M., Barlow K., Johnson V. and Harrison C. (2014). Red meats: time for a paradigm shift in dietary advice. Meat Sci. 98, 445-451.
Brzostowski H., Sowińska J. and Tański Z. (2006). Slaughter value and quality of meat from Pomeranian lambs and crossbreds by Blackface and Charolaise rams. Pp. 86 Proc. 3rd Conf. Gen. Environ. Possibil. Adjust. Slaugh. Val. Meat Qual. Anim. Consum. Require. Lublin-Krasnobród, Poland.
Cao N. (2013). Calibration optimization and efficiency in near infrared spectroscopy. Ph D. Thesis. IowaState Univ., USA.
Damez J.L. and Clerjon S. (2008). Meat quality assessment using biophysical methods related to meat structure, Meat Sci. 80, 132-149.
De Backer J.S. and Ch., Hudders L., (2015). Meat morals: relationship between meat consumption consumer attitudes towards human and animal welfare and moral behavior. Meat Sci., 99, 68-74.
Devine C.E., Graafhuis A.E., Muir P.D., Chrystall B.B. (1993). The effect of growth rate and ultimate pH on meat quality in lambs. Meat Sci., 35, 63-77.
Dransfield E., Nute G.R., Hogg B.W. and Walters B.R. (1990). Carcass and eating quality of ram, castrated ram and ewe lambs. Anim. Prod. 50 (3), 291-299.
Failla S., Lacurto M., Gigli S., Mormile M., Bonanno A. and Alabiso M. (1996). Cooking effect on chemical & physical quality of frozen Longissimus dorsi on lambs. 42th International Congress of Meat Science & Technology, pp. 132-133.
FAO (2010). Food and Agriculture Organization of the United Nations (FAO), Rome, Italy.
Field R.A., Maiorano G., Mccormick R.J., Riley M.L., Russell W.C., Williams F.L. and Grouse J.D. (1990). Effect of plane of nutrition & age on carcass maturity of sheep. J. Anim. Sci. 68, 1616-1623.
Food Safety Authority of Ireland. (2003). Guidance Note: The Application of Commission Directive 2001/101/EC as Amended by Commission Directive 2002/86/EC on the Definition of Meat. Food Safety Authority of Ireland Publisher, Ireland.
Gerrard D.E. and Grant L.A. (2003). Principles of Animal Growth and Development. IA: Kendall/Hunt Publishing Co. Dubuque, Iowa.
Grunert K.G. (2006). Future trends and consumer lifestyles with regard to meat consumption. Meat Sci. 74, 149-160.
Hedrick H.B., Aberle E.D. Forrest J.C. Judge M.D. and Merkel R.A. (1994). Principles of Meat Science. IA: Kendall/Hunt Publishing Co. Dubuque, Iowa.
Hoffman L.C., Muller M., Cloete S.W.P. and Schmidt D. (2003). Comparison of six crossbred lamb types: sensory, physical and nutritional meat quality characteristics. Meat Sci. 65, 1265-1274.
Horcada A., Beriain M.J., Purroy A., Lizaso G. and Chasco J. (1998). Effect of sex on meat quality of Spanish lamb breeds (Lacha and RasaAragonesa). Anim. Sci. 67, 541-547.
Joo T.S., Kim D.G., Hwang H.Y. and Ryu C.Y. (2013). Control of fresh meat quality through manipulation of muscle fiber characteristics. Meat Sci. 95, 828-836.
Karlsson A. (1992). The use of principal component analysis (PCA) for evaluation results from pig meat quality measurements. Meat Sci. 31, 423-433.
Lawrie A.R. (1998). Lawrie's Meat Science. Woodhead Publishing Limited, England.
Loest C.A., Ferreira A.V., Van der Merwe H.J. and Fair M.D. (1997). Chemical and essential amino acid composition of South African Mutton Merino lamb carcasses. South Afric. J. Anim. Sci. 27, 7-12.
Miller L.F., Judge M.D. and Schanbacher B.D. (1990). Intramuscular collagen and serum hydroxyproline as related to implanted testosterone, dihydrotestosterone and estradiol-17 in growing wethers. J. Anim. Sci. 68, 1044-1048.
Notter D.R., Kelly R.F. and McClaugherty F.S. (1991). Effects of ewe breed and management system on efficiency of lamb production: II. Lamb growth, survival and carcass characteristics. J. Anim. Sci. 69, 22-33.
OkeudoN.J. and Moss B.W. (2005). Interrelationships amongst carcass and meat quality characteristics of sheep. Meat Sci. 69, 1-8.
Pérez P., Maino M., Tomic G., Mardones E. and Pokniak J. (2002). Carcass characteristics and meat quality of Suffolk Down suckling lambs. Small Rumin. Res. 44, 233-240.
Rashid N.H. and Faidhi A.A. (1990). Quality characteristics of meat from Awassi lambs as affected by slaughter weight and feeding level. Pp. 134-141 in Proc. 36th Int. Cong. Meat Sci. Technol. Havana, Cuba.
Rubino R., Morand-Fehr P., Renieri C., Peraza C. and Sarti F.M. (1999). Typical products of the small ruminant sector and the factors affecting their quality. Small Rumin. Res. 34, 289-302.
Sainz R.D., Wolff J.E. and Upsdell M.P. (1990). Effects of cimaterol on energy utilization for maintenance and for protein and fat deposition by wether and ewe lambs given chopped lucerne hay or lucerne-barley pellets. Anim. Prod. 50, 129-139.
Sañudo C., Sanchez A. and Alfonso M. (1998). Small ruminant production systems and factors affecting lamb meat quality. Meat Sci. 49, 1, 29-64.
Sazili A.Q., Lee G.K., Parr T., Sensky P.L., Bardsley R.G. and Buttery P.J. (2004). The effect of altered growth rates on the calpain proteolytic system and meat tenderness in cattle. Meat Sci. 66, 195-201.
Schönfeldt H.C., Naudé R.T., Bok W., van Heerden S.M., Sowden L. and Boshoff E. (1993). Cooking and juiciness related quality characteristics of goat and sheep meat. Meat Sci. 34, 381-394.
SeidemanS.C., Koohmaraie M. and Crouse J.D. (1987). Factors associated with tenderness in young beef. Meat Sci. 20, 281-291.
Sobrinho S.A.G., Karim I.T. and Purchas R.W. (2003). Effect of genotypes and age on carcass and meat quality characteristics of ram lambs. Agric. Mar. Sci. 8(2), 73-78.
SPSS Inc. (2011). Statistical Package for Social Sciences Study. SPSS for Windows, Version 20. Chicago SPSS Inc.
Teixeira A., Delfa R. and Treacher T. (1996). Carcass composition and body fat depots of Galego Bragançano and crossbred lambs by Suffolk and Merino précoce sire breeds. Anim. Sci. 63, 389-394.
Therkildsen M., Melchior Larsen L., Bang H.G. and Vestergaard M. (2002). Effect of growth rate on tenderness development and final tenderness of meat from Friesian calves. Anim. Sci. 74, 253-264.
USDA. (2001). Lamb Meat. Washington, DC.
Vipond J.E., Swift G., Noble R.C. and Horgan G. (1993). Effects of clover in the diet of grazed lambs on production and carcass composition. Anim. Prod. 57, 253-261.
Wood J.D., Enser M., Fisher A.V., Nute G.R., Sheard Richardson P.R., Hughes S.I. and Whittington F.M. (2008). Fat deposition, fatty acid composition and meat quality: a review. Meat Sci. 78, 343-358.
Zygoyiannis D., Stamataris K., Kouimtzis S. and Doney J.M. (1990). Carcass composition in lambs of Greek dairy breeds of sheep. Anim. Prod. 50, 261-269.
