Carcass characteristics and meat quality attributes in lambs reared indoors, on cultivated pasture, or on semi-natural pasture

IF 1 4区农林科学 Q3 AGRICULTURE, MULTIDISCIPLINARY

Agricultural and Food Science Pub Date : 2020-12-30 DOI:10.23986/afsci.91706

E. Stenberg, A. Karlsson, Camilla Öghren, K. A. Segerkvist

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引用次数: 1

Abstract

This study evaluated the effects of different lamb production systems on live weight gain (LWG), carcass quality and meat quality. Four production systems for weaned intact male lambs were examined: indoor feeding with grass silage and concentrate (group 1), grazing on cultivated pasture with (group 2) or without (group 3) concentrate, and grazing on semi-natural pasture (group 4). Live weight, carcass weight, dressing percentage, carcass conformation, fatness and pH decline were recorded at slaughter, and M. longissimus thoracis et lumborum was analysed for colour, thawing and cooking loss, pH after 24 hours and 6 days, and Warner-Bratzler shear force. LWG was strongly affected by production system, being highest for group 1 and lowest for group 4 (p<0.001). Group 4 had the lowest conformation (p=0.002) and fat scores (p<0.001). Hence, production system affected age at slaughter, live weight gain, weight at slaughter, carcass conformation and fatness scores, but caused no differences in meat quality attributes in intact male lambs.

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室内、人工牧场和半天然牧场饲养羔羊的胴体特性和肉质特性

本研究评价了不同羔羊生产制度对羔羊活增重、胴体品质和肉品质的影响。研究了断奶完整公羊羔的四种生产系统:在室内饲喂青贮和精料(1组)，在有精料(2组)或没有精料(3组)的人工牧场放牧，在半天然牧场放牧(4组)。屠宰时记录活重、胴体重、屠宰率、胴体形态、肥度和pH下降，并分析胸腰最长肌的颜色、解冻和蒸煮损失、24小时和6天后的pH值以及Warner-Bratzler剪切力。LWG受生产系统影响较大，组1最高，组4最低(p<0.001)。第4组构象最低(p=0.002)，脂肪评分最低(p<0.001)。因此，生产制度对完整公羊羔的屠宰年龄、活增重、屠宰重、胴体形态和肥度评分有影响，但对肉质属性没有影响。

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来源期刊

Agricultural and Food Science 农林科学-农业综合

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： Agricultural and Food Science (AFSci) publishes original research reports on agriculture and food research related to primary production and which have a northern dimension. The fields within the scope of the journal include agricultural economics, agricultural engineering, animal science, environmental science, horticulture, plant and soil science and primary production-related food science. Papers covering both basic and applied research are welcome. AFSci is published by the Scientific Agricultural Society of Finland. AFSci, former The Journal of the Scientific Agricultural Society of Finland, has been published regularly since 1928. Alongside the printed version, online publishing began in 2000. Since the year 2010 Agricultural and Food Science has only been available online as an Open Access journal, provided to the user free of charge. Full texts are available online from 1945 on.