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Titolo:
The effect of weight on carcass and meat quality of Serra da Estrela and Merino Branco lambs fattened with dehydrated lucerne
Autore:
Santos-Silva, J; Portugal, AV;
Indirizzi:
INIA, Estacao Zootecn Nacl, P-2000 Fonte Boa, Vale Santare, Portugal INIAFonte Boa Vale Santare Portugal P-2000 e Boa, Vale Santare, Portugal
Titolo Testata:
ANIMAL RESEARCH
fascicolo: 4, volume: 50, anno: 2001,
pagine: 289 - 298
SICI:
1297-9651(200107/08)50:4<289:TEOWOC>2.0.ZU;2-L
Fonte:
ISI
Lingua:
ENG
Soggetto:
BODY-COMPOSITION; GROWTH; SHEEP; BREED; TENDERNESS; COLLAGEN; BEEF; FAT;
Keywords:
lamb; Portuguese sheep breed; growth; carcass quality; meat quality;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
30
Recensione:
Indirizzi per estratti:
Indirizzo: Santos-Silva, J INIA, Estacao Zootecn Nacl, P-2000 Fonte Boa, Vale Santare, Portugal INIA Fonte Boa Vale Santare Portugal P-2000 are, Portugal
Citazione:
J. Santos-Silva e A.V. Portugal, "The effect of weight on carcass and meat quality of Serra da Estrela and Merino Branco lambs fattened with dehydrated lucerne", ANIM RES, 50(4), 2001, pp. 289-298

Abstract

Thirty-four ram lambs of the Serra da Estrela (SE) and Merino Branco (MB) breeds were used to evaluate lamb growth performance and the effect of carcass weight on carcass composition and meat quality traits. Five lambs of each breed were slaughtered after weaning, at 16 kg average live weight (LW),and the remaining were fed ad libitum with dehydrated lucerne and mineralsand slaughtered at 25 or 35 kg LW. The left sides of the carcasses were totally dissected. The Longissimus thoracis and Longissimus lumborum muscles were used for meat quality determination. MB lambs grew faster than SE lambs. The muscle/bone ratio was higher for SE lambs (2.84 vs. 2.63) and breed had no effect on meat quality traits, except for water-holding capacity that was higher for MB lambs. Dressing percentage was about 55% at weaning, decreased to about 53% at 25 kg live weight and remained unchanged afterwards. Muscle/bone ratio increased with slaughter weight, ranging from around 2.5 at weaning to 3.0 at 35 kg live weight. As carcass weight increased, muscle pH and water-holding capacity decreased but temperature and intramuscular fat increased. Juiciness scored better for higher carcass weights, however, the overall effect of carcass weight on meat quality traits was minimal,and probably without any commercial impact.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 10/07/20 alle ore 14:18:32