The effect of forage type on lamb carcass traits, meat quality and sensory traits

Meat Science

Volumn 119, Issue , 2016, Pages 95-101

  De Brito, Gerlane F ^a,c   McGrath, Shawn R ^b,e   Holman, Benjamin W B ^c   Friend, Michael A ^b,e   Fowler, Stephanie M ^c,e   van de Ven, Remy J ^d   Hopkins, David L ^c,e  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b CHARLES STURT UNIVERSITY   (Australia)

^c NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^d NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^e Graham Centre for Agricultural Innovation   (Australia)

Author keywords

Bladder; Brassica; Chicory; Colour; Dressing percentage; Glycogen; Grazing forages

Indexed keywords

COLOR; PLANTS (BOTANY);

BLADDER; BRASSICA; CHICORY; GLYCOGEN; GRAZING FORAGES;

MEATS;

GLYCOGEN;

ADOLESCENT; ADULT; ANALYSIS; ANIMAL; ANIMAL FOOD; CHEMISTRY; COLOR; COOKING; DIET; DOMESTIC SHEEP; FEMALE; FOOD QUALITY; HUMAN; MALE; MIDDLE AGED; PH; QUESTIONNAIRE; RED MEAT; SKELETAL MUSCLE; SLAUGHTERHOUSE; TASTE; VETERINARY; YOUNG ADULT;

ABATTOIRS; ADOLESCENT; ADULT; ANIMAL FEED; ANIMALS; COLOR; COOKING; DIET; FEMALE; FOOD QUALITY; GLYCOGEN; HUMANS; HYDROGEN-ION CONCENTRATION; MALE; MIDDLE AGED; MUSCLE, SKELETAL; RED MEAT; SHEEP, DOMESTIC; SURVEYS AND QUESTIONNAIRES; TASTE; YOUNG ADULT;

EID: 84964808670     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2016.04.030     Document Type: Article

References (50)

1. Anderson F., Pethick D.W., Gardner G.E. The correlation of intramuscular fat content between muscles of the lamb carcass and the use of computed tomography to predict intramuscular fat percentage in lambs. Animal 2015, 9:1239-1249.
2. Anonymous Handbook of Australian meat 2005, AUS-MEAT Limited, Brisbane, Australia. 7th ed.
3. Aurousseau B., Bauchart D., Galot A.L., Prache S., Micol D., Priolo A. Indoor fattening of lambs raised on pasture: 2. Influence of stall finishing duration on triglyceride and phospholipid fatty acids in the longissimus thoracis muscle. Meat Science 2007, 76:417-427.
4. Barry T.N. The feeding value of Chicoty (Cichorium intybus) for ruminat livestock. Journal of Agricultural Science 1998, 131:251-257.
5. Blackburn H.D., Snowder G.D., Glimp H. Simulation of lean lamb production systems. Journal of Animal Science 1991, 69:115-124.
6. Bouton P.E., Fisher A.L., Harris P.V., Baxter R.I. A comparison of the effects of some post-slaughter treatments on the tenderness of beef. Journal of Food Technology 1973, 8:39-49.
7. Brown C. An integrated herbage system for Southland and South Otago. Proceedings of the New Zealand Grassland Association 1990, 52:119-122.
8. Butler D. asreml: asreml fits the linear mixed model. R package version 3.0 2009, (www.vsni.co.uk).
9. Cook C.W. Symposium on nutrition of forages and pastures: Collecting forage samples representative of ingested material of grazing animals for nutritional studies. Journal of Animal Science 1964, 23:265-270.
10. CSIRO Nutrient requirements of domesticated ruminants 2007, CSIRO Publishing, Melbourne, Australia.
11. Daly B.L., Gardner G.E., Ferguson D.M., Thompson J.M. The effect of time off feed prior to slaughter on muscle glycogen metabolism and rate of pH decline in three different muscles of stimulated and non-simulated sheep carcasses. Australian Journal of Experimental Agriculture 2006, 57:1229-1235.
12. Dransfield E., Etherington D.J., Taylor M.A.J. Modelling post-mortem tenderisation: 11. Enzyme changes during storage of electrically stimulated and non-stimulated beef. Meat Science 1992, 31:75-84.
13. Egan A.F., Shay B.J. Long-term storage of chilled fresh meats. Proceedings of the international meat science and technology congress 1988, 34:476.
14. Fowler S.M., Schmidt H., van de Ven R., Wynn P., Hopkins D.L. Predicting meat quality traits of ovine m. semimembranosus, both fresh and following freezing and thawing, using a hand held Raman spectroscopic device. Meat Science 2015, 108:138-144.
15. Fraser T.J., Rowarth J. Legumes, herbs or grass for lamb performance?. Proceedings of the New Zealand grassland association 1996, 58:49-52.
16. Gardner G.E., Kennedy L., Milton J.T.B., Pethick D.W. Glycogen metabolism and ultimate pH of muscle in merino, first-cross, and second-cross wether lambs as affected by stress before slaughter. Australian Journal of Agricultural Research 1999, 50:175-181.
17. Grunert K.G., Bredahl L., Brunsø K. Consumer perception of meat quality and implications for product development in the meat sector-A review. Meat Science 2004, 66:259-272.
18. Hocquette J.F., Gondret F., Baéza E., Médale F., Jurie C., Pethick D.W. Intramuscular fat content in meat-producing animals: Development, genetic and nutritional control, and identification of putative markers. Animal 2010, 4:303-319.
19. Holman B.W.B., Coombs C.E.O., Hopkins D.L. The effect of long-term chilled ageing duration on lamb meat water activity. Proceedings of international congress of meat science and technology, 2015, 61:1-4.
20. Hopkins D.L., Gilbert K.D., Pirlot K.L., Roberts A.H.K. Elliottdale and crossbred lambs - Growth rate, wool production, fat depth, saleable meat yield, carcass composition and muscle content of selected cuts. Australian Journal of Experimental Agriculture 1992, 32:429-434.
21. Hopkins D.L. Factors affecting the dressing percentage of lambs. Small Ruminant Research 1992, 6:323-328.
22. Hopkins D.L., Beattie A.S., Pirlot K.L. Meat quality, carcass fatness, and growth of short scrotum lambs grazing either forage rape or irrigated perennial pasture. Australian Journal of Experimental Agriculture 1995, 35:453-459.
23. Hopkins D.L., Holst P.J., Hall D.G., Atkinson W.R. Carcass and meat quality of second-cross cryptorchid lambs grazed on chicory (Cichorium intybus) or lucerne (Medicago sativa). Australian Journal of Experimental Agriculture 1995, 35:693-697.
24. Hopkins D.L., Hegarty R.S., Walker P.J., Pethick D.W. Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep. Australian Journal of Experimental Agriculture 2006, 46:879-884.
25. Hopkins D.L., Toohey E.S., Warner R.D., Kerr M.J., van de Ven R. Measuring the shear force of lamb meat cooked from frozen samples: Comparison of two laboratories. Animal Production Science 2010, 50:382-385.
26. Hopkins D.L., Clayton E.H., Lamb T.A., van de Ven R.J., Refshauge G., Kerr M.J., Ponnampalam E.N. The impact of supplementing lambs with algae on growth, meat traits and oxidative status. Meat Science 2014, 98:135-141.
27. Howes N.L., Bekhit A.E.A., Burritt D.J., Campbell A.W. Opportunities and implications of pasture-based lamb fattening to enhance the long-chain fatty acid composition in meat. Comprehensive Reviews in Food Science and Food Safety 2015, 14:22-36.
28. Hurrel R.F. Maillard reaction in flavour. Food flavours, part A, introduction 1982, Netherland, Elsevier Scientific. I.D. Morton, A.J. Macleod (Eds.).
29. Jiang H., Wang Z., Ma Y., Qu Y., Lu X., Guo H., Luo H. Effect of dietary lycopene supplementation on growth performance, meat quality, fatty acid profile and meat lipid oxidation in lambs in summer conditions. Small Ruminant Research 2015, 131:99-106.
30. Khliji S., van de Ven R., Lamb T.A., Lanza M., Hopkins D.L. Relationship between consumer ranking of lamb colour and objective measures of colour. Meat Science 2010, 85:224-229.
31. Kim Y.H.B., Stuart A., Rosenvold K., Maclennan G. Effect of forage and retail packaging types on meat quality of long-term chilled lamb loins. Journal of Animal Science 2013, 91:5998-6007.
32. Lowe T.E., Peachey B.M., Devine C.E. The effect of nutritional supplements on growth rate, stress responsiveness, muscle glycogen and meat tenderness in pastoral lambs. Meat Science 2002, 62:391-397.
33. McGrath S., Sandral G., Friend M. Lamb growth rates on pasture: Assessing options for finishing lambs in spring. Proceedings of Australian Society of Agronomy Conference 2015, 17:1-4.
34. Nardone A., Ronchi B., Lacetera N., Ranieri M.S., Bernabucci U. Effects of climate changes on animal production and sustainability of livestock systems. Livestock Science 2010, 130:57-69.
35. Packer E.L., Clayton E.H., Cusack P.M.V. Rumen fermentation and liveweight gain in beef cattle treated with monensin and grazing lush forage. Australian Veterinary Journal 2011, 89:338-345.
36. Pannier L., Gardner G.E., Pearce K.L., McDonagh M., Ball A.J., Jacob R.H., Pethick D.W. Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb. Meat Science 2014, 96:1076-1087.
37. Park R.J., Spurway R.A., Wheeler J.L. Flavour differences in meat from sheep grazed on pasture or winter forage crops. Journal of Agricultural Science 1972, 78:53-56.
38. Pethick D.W., Rowe J.B. The effect of nutrition and exercise in carcass parameters and the level of glycogen in skeletal muscle of merino sheep. Australian Journal of Agricultural Research 1996, 47:525-537.
39. Ponnampalam E.N., Warner R.D., Kitessa S., McDonagh M.B., Pethick D.W., Allen D., Hopkins D.L. Influence of finishing systems and sampling site on fatty acid composition and retail shelf-life of lamb. Animal Production Science 2010, 50:775-781.
40. Ponnampalam E.N., Butler K.L., Pearce K.M., Mortimer S.I., Pethick D.W., Ball A.J., Hopkins D.L. Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights. Meat Science 2014, 96:1095-1103.
41. Core Team R. R: A language and environment for statistical computing 2015, R Foundation for Statistical Computing, Vienna, Austria, (Retrieved from http://www.Rproject.org/).
42. Scales G.H. Carcass fatness in lambs grazing various forages at different rates of liveweight gain. New Zealand Journal of Agricultural Research 1993, 36:243-251.
43. Sigma-Aldrich Glycogen assay kit, technical bulletin MAK016 2015, Sigma-Aldrich Co. LLC. Retrieved from, (www.sigmaaldrich.com/content/dam/sigmaaldrich/docs/Sigma/Bulletin/1/mak016bul.pdf).
44. Thompson J.M., Gee A., Hopkins D.L., Pethick D.W., Baud S.R., O'Halloran W.J. Development of a sensory protocol for testing palatability of sheep meats. Australian Journal of Experimental Agriculture 2005, 45:469-476.
45. Toohey E.S., van de Ven R., Thompson J.M., Geesink G.H., Hopkins D.L. SmartStretch™ Technology. III. The impact of medium voltage stimulation and SmartStretch™ Technology on sheep topside (m. semimembranosus) meat quality traits under commercial processing conditions. Meat Science 2013, 93:187-193.
46. Turner K.E., Belesky D.P., Cassida K.A., Zerby H.N. Carcass merit and meat quality in Suffolk lambs, Katahdin lambs, and meat-goat kids finished on a grass-legume pasture with and without supplementation. Meat Science 2014, 98:211-219.
47. Winichayakul S., Cookson R., Scott R., Zhou J., Zou X., Roldan M., Roberts N. Delivery of grasses with high levels of unsaturated, protected fatty acids. Proceedings of the New Zealand Grassland Association, 2008, 70:211-216.
48. Wood J.D., Richardson R.I., Nute G.R., Fisher A.V., Campo M.M., Kasapidou E., Enser M. Effects of fatty acids on meat quality: A review. Meat Science 2004, 66:21-32.
49. Woodward B.W., Fernández M.I. Comparison of conventional and organic beef production systems II. Carcass characteristics. Livestock Production Science 1999, 61:225-231.
50. Young O.A., Cruickshank G.J., MacLean K.S., Muir P.D. Quality of meat from lambs grazed on seven pasture species in Hawkes Bay. New Zealand Journal of Agricultural Research 1994, 37:177-186.