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

Meat Science

Volume 119, 1 September 2016, Pages 95-101

 (Article)

De Brito, G.F.^ac , 

McGrath, S.R.^be, 

Holman, B.W.B.^c, 

Friend, M.A.^be, 

Fowler, S.M.^ce, 

van de Ven, R.J.^d, 

Hopkins, D.L.^ce

 

^a  Faculty of Veterinary and Agricultural Sciences, São Paulo State University, Via de Acesso Prof. Paulo Donato Castelane, Vila Indus., Jaboticabal, Brazil
^b  School of Animal and Veterinary Science, Charles Sturt University, Wagga Wagga, NSW, Australia

View additional affiliations

View references (50)

Abstract

The aim of this study was to evaluate the effect of different forage-types on lamb carcass, meat quality and sensory attributes. Sixty-two, White Dorper lambs finished on bladder clover, brassica, chicory + arrowleaf clover, lucerne + phalaris or lucerne, were slaughtered at a commercial abattoir. At 24 h post-mortem, the m. longissimus thoracis et lumborum (LL) was removed from the left side and sliced into three equal sub-samples, vacuum packaged and randomly assigned to ageing periods (5, 12 or 40 days) and the right side was aged for 5 days. The m. semimembranosus and m. adductor femoris were removed and, the former was then aged for 40 days. Lambs fed chicory + arrowleaf clover or lucerne had a higher dressing percentage and fat depth. Bladder clover gave the highest level of glycogen in the LL. No sensory or other meat quality trait differences were found between the treatments. In general, no treatments showed any unfavourable effect on the traits examined. © 2016 Published by Elsevier Ltd.

Author keywords

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

Indexed keywords

Engineering controlled terms: Color; Plants (botany)

Bladder; Brassica; Chicory; Glycogen; Grazing forages

Engineering main heading: Meats

ISSN: 03091740 CODEN: MESCDSource Type: Journal Original language: English

DOI: 10.1016/j.meatsci.2016.04.030Document Type: Article

Publisher: Elsevier Ltd

References (50)

View in search results format

• Page
 
• • Export |
  • Print |
  • E-mail |
  • Create bibliography

• 
  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
  (2015) Animal, 9 (7), pp. 1239-1249.
  http://www.cambridge.org/journals/journal_catalogue.asp
  doi: 10.1017/S175173111500049X
  

  • View at Publisher
• 
  2

  (2005) Handbook of Australian meat. Cited 34 times.
  AUS-MEAT Limited, Brisbane, Australia
  

  •  
• 
  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
  (2007) Meat Science, 76 (3), pp. 417-427. Cited 21 times.
  doi: 10.1016/j.meatsci.2006.12.001
  

  • View at Publisher
• 
  4

  Barry, T.N.

  The feeding value of chicory (Cichorium intybus) for ruminant livestock
  (1998) Journal of Agricultural Science, 131 (3), pp. 251-257. Cited 83 times.
  doi: 10.1017/S002185969800584X
  

  • View at Publisher
• 
  5

  Blackburn, H.D., Snowder, G.D., Glimp, H.

  Simulation of lean lamb production systems.
  (1991) Journal of animal science, 69 (1), pp. 115-124. Cited 3 times.
  
• 
  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
  (1973) Journal of Food Technology, 8, pp. 39-49. Cited 62 times.
  

  •  
• 
  7

  Brown, C.
  An integrated herbage system for Southland and South Otago
  (1990) Proceedings of the New Zealand Grassland Association, 52, pp. 119-122.
  

  •  
• 
  8

  Butler, D.
  (2009) asreml: asreml fits the linear mixed model. R package version 3.0. Cited 17 times.
  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
  (1964) Journal of Animal Science, 23, pp. 265-270.
  

  •  
• 
  10

  (2007) Nutrient requirements of domesticated ruminants. Cited 207 times.
  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-stimulated sheep carcasses
  (2006) Australian Journal of Agricultural Research, 57 (11), pp. 1229-1235. Cited 20 times.
  doi: 10.1071/AR05424
  

  • View at Publisher
• 
  12

  Dransfield, E., Etherington, D.J., Taylor, M.A.J.

  Modelling post-mortem tenderisation-II: Enzyme changes during storage of electrically stimulated and non-stimulated beef
  (1992) Meat Science, 31 (1), pp. 75-84. Cited 76 times.
  doi: 10.1016/0309-1740(92)90073-D
  

  • View at Publisher
• 
  13

  Egan, A.F., Shay, B.J.
  Long-term storage of chilled fresh meats
  (1988) Proceedings of the international meat science and technology congress, 34, p. 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
  (2015) Meat Science, 108, pp. 138-144.
  http://www.elsevier.com/locate/meatsci
  doi: 10.1016/j.meatsci.2015.06.010
  

  • View at Publisher
• 
  15

  Fraser, T.J., Rowarth, J.
  Legumes, herbs or grass for lamb performance?
  (1996) Proceedings of the New Zealand grassland association, 58, pp. 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
  (1999) Australian Journal of Agricultural Research, 50 (2), pp. 175-181. Cited 47 times.
  

  • View at Publisher
• 
  17

  Grunert, K.G., Bredahl, L., Brunsø, K.

  Consumer perception of meat quality and implications for product development in the meat sector - A review
  (2004) Meat Science, 66 (2), pp. 259-272. Cited 222 times.
  doi: 10.1016/S0309-1740(03)00130-X
  

  • View at Publisher
• 
  18

  Hocquette, J.F., Gondret, F., Baza, E., Mdale, F., Jurie, C., Pethick, D.W.

  Intramuscular fat content in meat-producing animals: Development, genetic and nutritional control, and identification of putative markers
  (2010) Animal, 4 (2), pp. 303-319. Cited 122 times.
  doi: 10.1017/S1751731109991091
  

  • View at Publisher
• 
  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
  (2015) Proceedings of international congress of meat science and technology,, 61, pp. 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
  (1992) Australian Journal of Experimental Agriculture, 32, pp. 429-434.
  

  •  
• 
  21

  Hopkins, D.L.
  Factors affecting the dressing percentage of lambs
  (1992) Small Ruminant Research, 6, pp. 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
  (1995) Australian Journal of Experimental Agriculture, 35, pp. 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)
  (1995) Australian Journal of Experimental Agriculture, 35, pp. 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
  (2006) Australian Journal of Experimental Agriculture, 46 (6-7), pp. 879-884. Cited 51 times.
  doi: 10.1071/EA05311
  

  • View at Publisher
• 
  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
  (2010) Animal Production Science, 50 (6), pp. 382-385. Cited 21 times.
  doi: 10.1071/AN09162
  

  • View at Publisher
• 
  26

  Hopkins, D.L., Clayton, E.H., Lamb, T.A., Van de Ven, R.J., Refshauge, G., Kerr, M.J., Bailes, K., (...), Ponnampalam, E.N.

  The impact of supplementing lambs with algae on growth, meat traits and oxidative status
  (2014) Meat Science, 98 (2), pp. 135-141. Cited 6 times.
  http://www.elsevier.com/locate/meatsci
  doi: 10.1016/j.meatsci.2014.05.016
  

  • View at Publisher
• 
  27

  Howes, N.L., Bekhit, A.E.-D.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
  (2015) Comprehensive Reviews in Food Science and Food Safety, 14 (1), pp. 22-36.
  http://www.interscience.wiley.com/jpages/1541-4337
  doi: 10.1111/1541-4337.12118
  

  • View at Publisher
• 
  28

  Hurrel, R.F.
  Maillard reaction in flavour
  (1982) Food flavours, part A, introduction. Cited 2 times.
  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
  (2015) Small Ruminant Research, 131, pp. 99-106.
  www.elsevier.com/inca/publications/store/5/0/3/3/1/7/index.htt
  doi: 10.1016/j.smallrumres.2015.08.017
  

  • View at Publisher
• 
  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
  (2010) Meat Science, 85 (2), pp. 224-229. Cited 52 times.
  doi: 10.1016/j.meatsci.2010.01.002
  

  • View at Publisher
• 
  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
  (2013) Journal of Animal Science, 91 (12), pp. 5998-6007. Cited 3 times.
  http://journalofanimalscience.org/content/91/12/5998.full.pdf+html
  doi: 10.2527/jas2013-6780
  

  • View at Publisher
• 
  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
  (2002) Meat Science, 62 (4), pp. 391-397. Cited 17 times.
  doi: 10.1016/S0309-1740(02)00027-X
  

  • View at Publisher
• 
  33

  McGrath, S., Sandral, G., Friend, M.
  Lamb growth rates on pasture: Assessing options for finishing lambs in spring
  (2015) Proceedings of Australian Society of Agronomy Conference, 17, pp. 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
  (2010) Livestock Science, 130 (1-3), pp. 57-69. Cited 120 times.
  doi: 10.1016/j.livsci.2010.02.011
  

  • View at Publisher
• 
  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
  (2011) Australian Veterinary Journal, 89 (9), pp. 338-345. Cited 22 times.
  doi: 10.1111/j.1751-0813.2011.00802.x
  

  • View at Publisher
• 
  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
  (2014) Meat Science, 96 (2), pp. 1076-1087. Cited 12 times.
  doi: 10.1016/j.meatsci.2013.07.037
  

  • View at Publisher
• 
  37

  Park, R.J., Spurway, R.A., Wheeler, J.L.
  Flavour differences in meat from sheep grazed on pasture or winter forage crops
  (1972) Journal of Agricultural Science, 78, pp. 53-56.
  

  •  
• 
  38

  Pethick, D.W., Rowe, J.B.

  The effect of nutrition and exercise on carcass parameters and the level of glycogen in skeletal muscle of Merino sheep
  (1996) Australian Journal of Agricultural Research, 47 (4), pp. 525-537. Cited 41 times.
  

  • View at Publisher
• 
  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
  (2010) Animal Production Science, 50 (8), pp. 775-781. Cited 25 times.
  doi: 10.1071/AN10025
  

  • View at Publisher
• 
  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
  (2014) Meat Science, 96 (2), pp. 1095-1103. Cited 15 times.
  doi: 10.1016/j.meatsci.2012.11.039
  

  • View at Publisher
• 
  41

  (2015) R: A language and environment for statistical computing. Cited 905 times.
  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
  (1993) New Zealand Journal of Agricultural Research, 36 (2), pp. 243-251. Cited 11 times.
  doi: 10.1080/00288233.1993.10417760
  

  • View at Publisher
• 
  43

  (2015) Glycogen assay kit, technical bulletin MAK016
  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
  (2005) Australian Journal of Experimental Agriculture, 45 (5), pp. 469-476. Cited 34 times.
  doi: 10.1071/EA03174
  

  • View at Publisher
• 
  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
  (2013) Meat Science, 93 (2), pp. 187-193. Cited 3 times.
  doi: 10.1016/j.meatsci.2012.08.020
  

  • View at Publisher
• 
  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
  (2014) Meat Science, 98 (2), pp. 211-219. Cited 5 times.
  http://www.elsevier.com/locate/meatsci
  doi: 10.1016/j.meatsci.2014.06.002
  

  • View at Publisher
• 
  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
  (2008) Proceedings of the New Zealand Grassland Association,, 70, pp. 211-216.
  

  •  
• 
  48

  Wood, J.D., Richardson, R.I., Nute, G.R., Fisher, A.V., Campo, M.M., Kasapidou, E., Sheard, P.R., (...), Enser, M.

  Effects of fatty acids on meat quality: A review
  (2004) Meat Science, 66 (1), pp. 21-32. Cited 870 times.
  doi: 10.1016/S0309-1740(03)00022-6
  

  • View at Publisher
• 
  49

  Woodward, B.W., Fernández, M.I.

  Comparison of conventional and organic beef production systems II. Carcass characteristics
  (1999) Livestock Production Science, 61 (2-3), pp. 225-231. Cited 26 times.
  doi: 10.1016/S0301-6226(99)00071-8
  

  • View at Publisher
• 
  50

  Young, O.A., Cruickshank, G.J., Mac Lean, K.S., Muir, P.D.

  Quality of meat from lambs grazed on seven pasture species in Hawkes Bay
  (1994) New Zealand Journal of Agricultural Research, 37 (2), pp. 177-186. Cited 22 times.
  doi: 10.1080/00288233.1994.9513055
  

  • View at Publisher

  De Brito, G.F.; 296 Binni Creek Road, (PO BOX 129), Australia; email:gerlaneferreira@zootecnista.com.br
© Copyright 2016 Elsevier B.V., All rights reserved.