Hostname: page-component-78c5997874-94fs2 Total loading time: 0 Render date: 2024-11-04T05:06:40.022Z Has data issue: false hasContentIssue false
  • English
  • Français

Carcass and meat quality of Talaverana breed sucking lambs in relation to gender and slaughter weight

Published online by Cambridge University Press:  18 August 2016

S. Velasco ,
S. Lauzurica ,
V. Cañeque ,
C. Pérez ,
F. Huidobro ,
C. Manzanares  and
M.T. Díaz
S. Velasco
Affiliation:
Instituto Nacional de Investigación Agraria y Tecnología Alimentaria, Departamento de Tecnología de los Alimentos, Carretera de la Coruña, km 7·5, 28040 Madrid, Spain
S. Lauzurica
Affiliation:
Universidad Complutense. Facultad de Veterinaria. Avenida Puerta de Hierro, s/n. 28040 Madrid, Spain
V. Cañeque
Affiliation:
Instituto Nacional de Investigación Agraria y Tecnología Alimentaria, Departamento de Tecnología de los Alimentos, Carretera de la Coruña, km 7·5, 28040 Madrid, Spain
C. Pérez
Affiliation:
Universidad Complutense. Facultad de Veterinaria. Avenida Puerta de Hierro, s/n. 28040 Madrid, Spain
F. Huidobro
Affiliation:
Instituto Madrileño de Investigación Agraria y Alimentaria, Apartado 127, 28800 Alcalá de Henares, Madrid, Spain
C. Manzanares
Affiliation:
Instituto Nacional de Investigación Agraria y Tecnología Alimentaria, Departamento de Tecnología de los Alimentos, Carretera de la Coruña, km 7·5, 28040 Madrid, Spain
M.T. Díaz
Affiliation:
Instituto Nacional de Investigación Agraria y Tecnología Alimentaria, Departamento de Tecnología de los Alimentos, Carretera de la Coruña, km 7·5, 28040 Madrid, Spain
Get access

Abstract

Forty-five Talaverana breed sucking lambs of both sexes were slaughtered at 10 and 12 kg live weight in order to study the effect of gender and slaughter weight on carcass, meat and fat traits. Carcass dressing proportions and fatness (by various measures) were higher in females and heavier lambs, which also showed better conformation. Lightness (L*) of the carcass fat was higher in males and heavier lambs. Females and heavier lambs also displayed a greater proportion of fat on dissection, primarily due to a higher percentage of subcutaneous fat tissue. Water-holding capacity was greater in males and in lower-weight lambs. Males presented higher total collagen and lower soluble collagen values than females. In general, a high percentage of short-chain (C12:0 and C14:0) fatty acids, as well as of palmitic acid (C16:0), was observed in the intramuscular fat of the longissimus dorsi muscle, corresponding with an exclusively milk diet.

Keywords

carcass compositionlambmeat qualitysexslaughter weight
Type
Growth, development and meat science
Information
Animal Science , Volume 70 , Issue 2 , April 2000 , pp. 253 - 263
Copyright
Copyright © British Society of Animal Science 2000

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Arana, A., Soret, B., Mendizabal, J.A., Corroza, M., Eguinoa, P. and Purroy, A. 1998. Changes in adipose tissue accumulation in Rasa Aragonesa breed lambs during growth and fattening. Animal Science 66: 409–413.Google Scholar
Association of Official Analytical Chemists. 1996. Hydroxiproline in meat and meat products. Official Methods of Analysis of the Association of Official Analytical Chemists 39: 13.Google Scholar
Beriain, M. J., Purroy, A., Horcada, A., Chasco, J., Lizaso, G., Mendizabal, J. A. and Mendizabal, F. J. 1993. Calidad y composición de la carne de corderos de razas Lacha y Rasa Aragonesa. ITEA Producción Animal 5: 651–654.Google Scholar
Boccard, R., Le Guelte, P. and Arnoux, J. 1964. Influence de la vitesse de croissance sur la valeur des coefficients d’allométrie des tissus corporels de l’agneau. Comptes-Rendus de l’Académie des Sciences, Paris 258: 1908–1909.Google Scholar
Butler-Hogg, B. W. 1982. Fat partitioning in Clun and Southdown lambs. Animal Production 34: 377 (abstr. ).Google Scholar
Butterfield, R. M. 1988. The progress to maturity at 100 Kg liveweight of actual weights of carcass tissues of a Merino ram relative to progress to maturity of liveweight. In New concepts of sheep growth (ed. Butterfield, R. M.). Department of Veterinary Anatomy University of Sidney Epping NSW 2121, Australia.Google Scholar
Centre Internationale de l’Eclairage. 1976. Définition d’un space de colour por deux coordonées de cromaticité et la luminosité. Supplement no. 2 to CIE, publication no. 15 (E-1-3-1) 1971/(TC-l-3), Centre Internationale de l’Eclairage, Paris.Google Scholar
Clarke, I. N., Parratt, A.C., Malthus, N.C., Amyes, A.E., Uljee, A. E. and Woods, E. C. 1988. Carcass composition of exotic sheep breeds. Proceedings of the New Zealand Society of Animal Production 48: 53–56.Google Scholar
Colomer-Rocher, F. 1986. Producción de canales ovinas frente a las exigencias del Mercado Común Europeo. Interés de la denominación de origen del Ternasco Aragonés. Publicación no. 1052 de la Institución Fernando el Católico, Zaragoza.Google Scholar
Colomer-Rocher, F., Delfa, R. and Sierra, I. 1988. Método normalizado para el estudio de los caracteres cuantitativos y cualitativos de las canales ovinas producidas en el área mediterránea según los sistemas de producción. Cuadernos del Instituto Nacional de Investigaciones Agrarias 17:19–41.Google Scholar
Colomer-Rocher, F., Dumont, B. L. and Murillo, N. L. 1972. Descripción del despiece ovino Aragonés y definición de un despiece de referencia normalizado. Anales del Instituto Nacional de Investigaciones Agrarias, Serie Producción Animal 3: 79–108.Google Scholar
Colomer-Rocher, F. and Espejo, M. 1971. Determinación del peso óptimo de sacrificio de los corderos procedentes del cruzamiento Manchego x Rasa Aragonesa en función del sexo. Anales del Instituto Nacional de Investigaciones Agrarias, Serie Producción Animal 1:103.Google Scholar
Cuthbertson, A. 1982. Prediction of the lean content of lamb carcasses. In Carcase evaluation in livestock breeding, production and marketing (ed. Kempster, A. J., Cuthbertson, A. and Harrington, G.). Granada, St Albans.Google Scholar
Deaker, J. M. and Young, M. J. 1992. Subcutaneous fat distribution as assessed by ultrasonics in Border Leicester and Dorset Down ewe hoggets. Proceedings of the New Zealand Society of Animal Production 52: 45–57.Google Scholar
Delfa, R., Gonzalez, C. and Teixeira, A. 1991. El quinto cuarto. Ovis 17: 48–66.Google Scholar
Falagan, A. 1980. Estudio del cruce industrial en el ganado ovino. Influencia de la raza paterna en las características de producción de los corderos cruzados. Tesis Doctoral, Universidad de Córdoba, Córdoba.Google Scholar
Fisher, A. V. and Boer, H.de. 1994. The EAAP standard method of sheep carcass assessment. Carcass measurements and dissection procedures. Livestock Production Science 38: 149–159.CrossRefGoogle Scholar
Forrest, R. J. 1981. Effect of high concentrate feeding on the carcass quality and fat coloration of grass-reared steers. Canadian Journal of Animal Science 61: 575–580.CrossRefGoogle Scholar
Garcia, R. and Coll, L. 1976. Contribución al estudio de la grasa de la leche de ovejas Españolas. Anales de Bromatologia. XXVIII-3: 211–340.Google Scholar
García Díez, A.J. 1989. Canales de lechales ovinos’Churros. Información Vetermaria 93: 30–34.Google Scholar
Grau, R. and Hamm, R. 1953. Eine einfache Methode zur bestimmung der Wasserbindung in Muskel. Naturwissenschaften 40: 29–30.CrossRefGoogle Scholar
Guía, E. and Cañeque, V. 1992. Crecimiento y desarrollo del cordero Talaverano. Evolución de las características que definen su canal. Investigación Agraria en Castilla-La Mancha. Serie: Area de Producción Animal, vol 5.Google Scholar
Hammond, J. 1932. Growth and development of mutton qualities in the sheep. Oliver and Boyd, Edinburgh.Google Scholar
Hanson, S. W. F. and Olley, J. 1963. Application of the Bligh and Dyer method of lipid extraction to tissue homogenates. Biochemical Journal 89:101–102.Google Scholar
Hill, F. 1966. The solubility of intramuscular collagen in meat animals of various ages. Journal of Food Science 31: 161–166.Google Scholar
Horcada, A. 1996. Calidad de la carne de los corderos de las razas Lacha y Rasa Aragonesa. Tesis Doctoral, Escuela Técnica Superior de Ingenieros Agrónomos de la Universidad Píiblica de Navarra.Google Scholar
Huidobro, F. and Cañeque, V. 1993. Producción de la carne de raza Manchega. II. Conformación y estado de engrasamiento de la canal y proporción de piezas en distintos tipos comerciales. Investigación Agraria, Producción y Sanidad Animales 8: 233–245.Google Scholar
Jones, D. K., Savell, J. W. and Cross, H. R. 1990. The influence of sex-class, USDA yield grade and USDA quality grade on seam fat trim from the primais of beef carcasses. Journal of Animal Science 68:1987–1991.Google Scholar
Kempster, A.J., Cuthbertson, A. and Harrington, G. 1982. Carcase evaluation in livestock breeding, production and marketing. Granada, St Albans.Google Scholar
Kirton, A. H., Crane, B., Paterson, D. J. and Clare, N. T. 1975. Yellow fat in lambs caused by carotenoid pigmentation. New Zealand Journal of Agricultural Research 18: 267–272.CrossRefGoogle Scholar
Latif, M. G. A. and Owen, E. 1980. A note on the growth performance and carcass composition of Texel and Suffolk sired lambs in an intensive feeding system. Animal Production 30: 311–314.Google Scholar
López, M. 1987. Calidad de la canal y de la carne en los tipos de lechal, ternasco y cordero de raza Lacha y estudio de su desarrollo. Tesis Doctoral, Facultad de Veterinaria, Universidad de Zaragoza.Google Scholar
Mendizabal, J. A. and Soret, B. 1997. Desarrollo del tejido graso en corderos en crecimiento. Ovis 50: 59–74.Google Scholar
Moreira, M. T. 1996. Estudio comparativo de la calidad de la canal y de la carne de las razas Rasa Aragonesa, Ojinegra de Teruel y Roya Bilbitana. Tesis Doctoral Facultad de Veterinaria, Universidad de Zaragoza.Google Scholar
Morrison, W. R. and Smith, L. M. 1964. Preparation of fatty-acid methyl esters and dimethyl acetáis from lipids with boron fluoride-methanol. Journal of Lipid Research 5: 600–608.CrossRefGoogle Scholar
Olleta, J. L., Sañudo, C. and Sierra, I. 1992. Producción de carne en la agrupación ovina Churra Tensina: Calidad de la canal y de la carne en los tipos de ternasco y cordero de cebo. Archivos de Zootecnia 41:197–208.Google Scholar
Pálsson, H. 1939. Meat qualities in the sheep with special reference to Scottish breeds and crosses. I. Carcass measurements and “sample joints” as indices of quality and composition. Journal of Agricultural Science, Cambridge 24: 544–574.CrossRefGoogle Scholar
Potchoiba, M. J., Lu, C. D., Pinkerton, F. and Sahlu, T. 1990. Effect of all-milk diet on weight gain, organ development, carcass characteristics and tissue composition, including fatty acids and cholesterol contents, of growing male goats. Small Ruminant Research 3: 583–592.Google Scholar
Sañudo, C.. 1991. La calidad organoléptica de la carne con especial referencia a la especie ovina. Factores que la determinan, métodos de medida y causas de variación. III Curso Internacional sobre producción de ganado Ovino. LCI., I.N.I.A., S.I.A.-D.G.A., Zaragoza, España.Google Scholar
Sañudo, C., Campo, M. M., Sierra, I., Maria, G. A., Olleta, J. L. and Santularia, P. 1997. Breed effect on carcass and meat quality of suckling lambs. Meat Science 46: 357–365.Google Scholar
Sañudo,, C., Sierra, L., Osorio, M. T., Alcalde, M. J., Santularia, P. and Alberti, P. 1993. Variation of meat quality in light lamb depending on weight increase of the carcass (7-4-15-4 kg). Proceedings of the 39th international congress of meat science and technology, Alberta, Canada, p. 86 Google Scholar
Sierra, I., 1973. Producción de cordero joven y pesado en la raza Rasa Aragonesa. LE.P.C.E., no. 18, p. 28.Google Scholar
Sierra, I., Sañudo, C., Olleta, J. L., Maria, G., Santolaria, P. and Campo, M. M. 1994. Calidad de la canal y de la carne en el lechazo de Castilla. I. Efecto de la base genética. XIX Jornadas Científicas de la SEOC, Burgos, pp. 66–70.Google Scholar
Solomon, M.B., Kemo, J. D., Moody, W. G., Ely, D. G. and Fox, J. D. 1980. Effect of breed and slaughter weight on physical, chemical and organoleptic properties of lamb carcasses. Journal of Animal Science 51: 1102–1107.CrossRefGoogle Scholar
Stabursvik, E., Fretherm, K. and Froystein, T. 1984. Myosin denaturation in pale, soft, and exudative (PSE) porcine muscle tissue as studied by differential scanning calorimetry. Journal of the Science of Food and Agriculture 35: 240–244.Google Scholar
Velasco, S. 1999. Caracterización de los depósitos adiposos de corderos lechales en función de diversos parámetros productivos. Tesis Doctoral, Facultad de Veterinaria de Madrid.Google Scholar
Vézinhet, A. and Prud’hon, M. 1975. Evolution of various adipose deposits in growing rabbits and sheep. Animal Production 20: 363–370.Google Scholar
Wood, J. D. 1982. Factors controlling fat deposition in meat animals. Proceedings of the New Zealand Society of Animal Production 42: 113–116.Google Scholar
Wood, J. D. 1984. Fat deposition and the quality of fat tissue in meat animals. In Fats in animal nutrition, (ed. Wiseman, J.), pp. 407–435. Butterworths, London.Google Scholar
Wood, J. D., Macfie, H. J. H., Pomeroy, R. W. and Twinn, D. 1980. Carcass composition in four sheep breeds: the importance of type of breed and stage of maturity. Animal Production 30: 135–152.Google Scholar
Young, Y. and Braggins, T.J. 1993. Tenderness of ovine semimembranosus: is collagen concentration or solubility the critical factor? Meat Science 35: 213–222.Google Scholar