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Titolo:
Carcass traits, muscle characteristics, and palatability attributes of lambs expressing the callipyge phenotype
Autore:
Goodson, KJ; Miller, RK; Savell, JW;
Indirizzi:
Texas A&M Univ, Dept Anim Sci, Meat Sci Sect, College Stn, TX 77843 USA Texas A&M Univ College Stn TX USA 77843 i Sect, College Stn, TX 77843 USA
Titolo Testata:
MEAT SCIENCE
fascicolo: 4, volume: 58, anno: 2001,
pagine: 381 - 387
SICI:
0309-1740(200108)58:4<381:CTMCAP>2.0.ZU;2-E
Fonte:
ISI
Lingua:
ENG
Soggetto:
MEAT QUALITY; INTRAMUSCULAR COLLAGEN; CALCIUM-CHLORIDE; GENE; TENDERNESS; GROWTH; YIELD; LONGISSIMUS;
Keywords:
lamb; callipyge; carcass traits; tenderness; muscle; yield;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
29
Recensione:
Indirizzi per estratti:
Indirizzo: Savell, JW Texas A&M Univ, Dept Anim Sci, Meat Sci Sect, 2471 TAMU, College Stn, TX 77843 USA Texas A&M Univ 2471 TAMU College Stn TX USA 77843 TX 77843 USA
Citazione:
K.J. Goodson et al., "Carcass traits, muscle characteristics, and palatability attributes of lambs expressing the callipyge phenotype", MEAT SCI, 58(4), 2001, pp. 381-387

Abstract

Dorset x Suffolk crossbred wethers expressing a normal phenotype (normal, n = 10) and callipyge phenotype (CLPG, n = 9) were fed individually and slaughtered upon reaching maximum growth potential. Carcass weight did not differ (P > 0.05), but fat thickness was lower (0.30 vs. 0.56 cm), ribeye areawas greater (24.4 vs. 16.6 cm(2)), and USDA yield grade was improved (1.6 vs. 2.6) for CLPG carcasses (P < 0.05). Carcasses from CLPG demonstrated higher cutability and a more desirable muscle to bone ratio, with less fat and more lean as a percentage of total side weight (P < 0.05). Biceps femoris(BF), semitendinosus (ST), semimembranosus (SM), longissimus thoracis et lumborum (LTL), and triceps brachii (TB) were used to compare muscle characteristics of both phenotypes. Muscle from normal lambs had lower calpastatinactivity, higher fat percentages and lower moisture percentages (P < 0.05). Total amount and solubility of collagen were not affected by phenotype nor was sarcomere length. Shear force and trained sensory attributes were evaluated for BF and LTL only. Shear force values did not differ between normal and CLPG BF while CLPG LTL had higher (P < 0.05) shear force values than normal LTL. Biceps femoris did not differ between phenotypes in trained sensory panel ratings. However, CLPG LTL received the lowest sensory ratings for connective tissue amount and myofibrillar and overall tenderness (6.11, 4.97, and 4.95, respectively) and the normal LTL received the highest ratings (P < 0.05; 7.10, 7.00, and 6.90, respectively). The CLPG phenotype had apositive influence on carcass characteristics but had a negative influenceon tenderness of some muscles, possibly through the myofibrillar componentof the muscle. (C) 2001 Elsevier Science Ltd. Al rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 23/09/20 alle ore 12:55:11