The effect of production system on carcass and meat quality in lambs
The aim of this study was to evaluate effects of different production models in Swedish lamb production on live weight gain (LWG), carcass quality and meat quality. The experiment included four typical production models for weaned male lambs in Sweden; indoor feeding (group 1), grazing on cultiva...
| Main Author: | |
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| Format: | H2 |
| Language: | Inglés Swedish |
| Published: |
SLU/Dept. of Animal Environment and Health (until 231231)
2017
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| Subjects: |
| _version_ | 1855571693343342592 |
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| author | Stenberg, Elin |
| author_browse | Stenberg, Elin |
| author_facet | Stenberg, Elin |
| author_sort | Stenberg, Elin |
| collection | Epsilon Archive for Student Projects |
| description | The aim of this study was to evaluate effects of different production models in Swedish
lamb production on live weight gain (LWG), carcass quality and meat quality. The
experiment included four typical production models for weaned male lambs in Sweden;
indoor feeding (group 1), grazing on cultivated pasture (meadow fescue (Festuca pratensis
Huds.), perennial ryegrass (Lolium perenne L.), timothy (Phlenum pretense L.), white
clover (Trifolium repens L.) and red clover (Trifolium pretense L.)) with (group 2) or
without (group 3) 0.3 kg concentrate supplementation daily per lamb and grazing on semi
natural pasture (group 4). Indoor lambs (group 1) were fed grass silage (timothy, red clover
and white clover) ad libitum and 0.8 kg concentrate daily per lamb. There were 20 intact
male lambs per group. Feed samples of silage, concentrate and pasture was taken
continuously in connection to weighing of lambs throughout the experiment. The LWG of
the lambs were registered as well as pasture height in the different pasture paddocks
throughout the experiment. At slaughter, live weight, carcass weight, dressing percentage,
carcass conformation, fatness, and blood samples for lactate analysis were registered.
Additionally, pH and temperature decline in muscle (topside) during the first 24 hours after
slaughter, were measured. The rearing system had an effect on LWG (P < 0.0001) where
indoor lambs having the highest (377 g/day), followed by cultivated pasture + concentrate
(287 g/day), cultivated pasture (245 g/day) and semi natural pasture (212 g/day).
Furthermore, lambs on semi natural pasture had lower conformation score (P = 0.0024)
and fat score (P < 0.0001) than the other groups. When comparing at which temperature
pH reached 6.0 (P < 0.0001), group 1 (19.0°C) had a lower temperature at pH 6.0
compared to the other groups; group 2 (32.6°C), group 3 (32.4°C) and group 4 (35.5°C).
This relationship was measured by recording the temperature and pH decrease in the
carcass during the first 24 hours after slaughter to indicate the tenderness of the muscle. To
have a maximized tenderness there are recommendations that the muscle should enter rigor
at approximately 15 °C which indicates that meat from group 2, 3 and 4 could be less
tender that meat from group 1. No differences between the four groups were found
regarding blood lactate at slaughter, muscle-pH and -temperature at 24 hours after
slaughter or muscle-pH at six days post slaughter. |
| format | H2 |
| id | RepoSLU10454 |
| institution | Swedish University of Agricultural Sciences |
| language | Inglés swe |
| publishDate | 2017 |
| publishDateSort | 2017 |
| publisher | SLU/Dept. of Animal Environment and Health (until 231231) |
| publisherStr | SLU/Dept. of Animal Environment and Health (until 231231) |
| record_format | eprints |
| spelling | RepoSLU104542017-07-12T11:54:17Z The effect of production system on carcass and meat quality in lambs Uppfödningssystemets påverkan på slaktkroppens och lammköttets kvalitet Stenberg, Elin intact male lamb production system pH temperature lactate The aim of this study was to evaluate effects of different production models in Swedish lamb production on live weight gain (LWG), carcass quality and meat quality. The experiment included four typical production models for weaned male lambs in Sweden; indoor feeding (group 1), grazing on cultivated pasture (meadow fescue (Festuca pratensis Huds.), perennial ryegrass (Lolium perenne L.), timothy (Phlenum pretense L.), white clover (Trifolium repens L.) and red clover (Trifolium pretense L.)) with (group 2) or without (group 3) 0.3 kg concentrate supplementation daily per lamb and grazing on semi natural pasture (group 4). Indoor lambs (group 1) were fed grass silage (timothy, red clover and white clover) ad libitum and 0.8 kg concentrate daily per lamb. There were 20 intact male lambs per group. Feed samples of silage, concentrate and pasture was taken continuously in connection to weighing of lambs throughout the experiment. The LWG of the lambs were registered as well as pasture height in the different pasture paddocks throughout the experiment. At slaughter, live weight, carcass weight, dressing percentage, carcass conformation, fatness, and blood samples for lactate analysis were registered. Additionally, pH and temperature decline in muscle (topside) during the first 24 hours after slaughter, were measured. The rearing system had an effect on LWG (P < 0.0001) where indoor lambs having the highest (377 g/day), followed by cultivated pasture + concentrate (287 g/day), cultivated pasture (245 g/day) and semi natural pasture (212 g/day). Furthermore, lambs on semi natural pasture had lower conformation score (P = 0.0024) and fat score (P < 0.0001) than the other groups. When comparing at which temperature pH reached 6.0 (P < 0.0001), group 1 (19.0°C) had a lower temperature at pH 6.0 compared to the other groups; group 2 (32.6°C), group 3 (32.4°C) and group 4 (35.5°C). This relationship was measured by recording the temperature and pH decrease in the carcass during the first 24 hours after slaughter to indicate the tenderness of the muscle. To have a maximized tenderness there are recommendations that the muscle should enter rigor at approximately 15 °C which indicates that meat from group 2, 3 and 4 could be less tender that meat from group 1. No differences between the four groups were found regarding blood lactate at slaughter, muscle-pH and -temperature at 24 hours after slaughter or muscle-pH at six days post slaughter. Syftet med denna studie var att utreda om olika produktionsmodeller från svensk lammproduktion påverkade tillväxt, slaktkroppskvalitet och köttkvalitet. Experimentet inkluderade fyra typiska produktionsmodeller för avvanda bagglamm i Sverige; på stall (grupp 1), bete på återväxt av åkervall (ängssvingel (Festuca pratensis Huds.), engelskt rajgräs (Lolium perenne L.), timotej (Phlenum pretense L.), vitklöver (Trifolium repens L.) och rödklöver (Trifolium pretense L.)) med (grupp 2) eller utan (grupp 3) extra tillskottsutfodring utav 0,3 kg kraftfoder per lamm och dag samt en grupp (grupp 4) på naturbete. Lammen på stall (grupp 1) utfodrades med ensilage (timotej, rödklöver och vitklöver) ad libitum samt en daglig giva på 0,8 kg kraftfoder per lamm. Det var 20 intakta bagglamm i varje grupp. Foderprover av ensilage, kraftfoder och bete togs kontinuerligt i samband med vägning av lammen under hela experimentet. Levandevikt hos alla lamm registrerades, samt beteshöjden i de olika betesfållorna under hela experimentet. Vid slakt registrerades levandevikt, slaktvikt, slaktutbyte, slaktkroppens form- och fettklassning, blodlaktat samt pH- och temperaturnedgång i muskel (innanlår) under de första 24 timmarna efter slakt. Tillväxten påverkades av de olika uppfödningsmodellerna (P < 0,0001), där lammen på stall hade den högsta dagliga tillväxten (377 g/dag), följt av åkermarksbete med kraftfodertillskott (287 g/dag), endast åkermarksbete (244 g/dag) och naturbete (211 g/dag). Sedermera hade lammen från naturbetet en lägre klassning på både form (P = 0,0024) samt fett (P < 0,0001) än de andra tre grupperna. Likaså sågs skillnad mellan grupp 1 och de övriga tre grupperna vid jämförelse av vid vilken temperatur som pH 6,0 inföll (P < 0,0001), grupp 1 (19,0°C) hade lägre temperatur vid pH 6,0 än de andra grupperna; grupp 2 (32,6°C), grupp 3 (32,4°C) och grupp 4 (35,5°C). Detta samband mättes genom att registrera temperatur och pH sänkningen i slaktkroppen under de första 24 timmarna efter slakt för att indikera muskelns mörhet. För att få ett så mört kött som möjligt finns rekommendationer om att muskeln skall uppnå rigor vid ungefär 15 °C, vilket indikerar att kött från grupp 2, 3 och 4 skulle kunna kan vara mindre mört än kött från grupp 1. Däremot sågs inga skillnader mellan behandlingarna i blodlaktatvärde, muskel-pH efter 24 timmar, muskel-temperatur efter 24 timmar eller muskel-pH efter sex dagar. SLU/Dept. of Animal Environment and Health (until 231231) 2017 H2 eng swe https://stud.epsilon.slu.se/10454/ |
| spellingShingle | intact male lamb production system pH temperature lactate Stenberg, Elin The effect of production system on carcass and meat quality in lambs |
| title | The effect of production system on carcass
and meat quality in lambs |
| title_full | The effect of production system on carcass
and meat quality in lambs |
| title_fullStr | The effect of production system on carcass
and meat quality in lambs |
| title_full_unstemmed | The effect of production system on carcass
and meat quality in lambs |
| title_short | The effect of production system on carcass
and meat quality in lambs |
| title_sort | effect of production system on carcass
and meat quality in lambs |
| topic | intact male lamb production system pH temperature lactate |