Effects of crossbred ewe genotype and ram genotype on lamb meat quality from the lowland sheep flock
| Autor: | A. F. Carson, B. W. Moss, L. E. R. Dawson |
|---|---|
| Rok vydání: | 2002 |
| Předmět: | |
| Zdroj: | The Journal of Agricultural Science. 139:195-204 |
| ISSN: | 1469-5146 0021-8596 |
| DOI: | 10.1017/s002185960200237x |
| Popis: | A study was carried out on five lowland farms in Northern Ireland over 2 years to investigate the effects of crossbred ewe and ram genotype on lamb meat quality. Four ewe genotypes were sourced from six hill farms – Bluefaced Leicester×Blackface (BLXB), Texel×Blackface (TXB), Suffolk×Cheviot (SXCH) and Texel×Cheviot (TXCH). On each farm groups of 20–30 of each crossbred ewe genotype were crossed with Suffolk or Texel sires. Within each of the ram breeds, high lean growth index rams sourced from UK sire reference schemes (SRS) were compared with rams sourced from flocks not involved in objective genetic improvement programmes (control). Throughout the 2 years of the study the ewes lambed at 1 and 2 years of age. Lambs from each of the crosses were slaughtered at 36, 44 and 52 kg live weight. Meat from lambs slaughtered at 36 kg had lower a* values (15.1) than meat from lambs slaughtered at 52 kg (17.0 S.E. 0.47) (PU than lambs sired by Texel rams (5.70 v. 5.65; S.E. 0.014; PPS.E. 0.62°). Warner–Bratzler shear force was lower in SRS-sired lambs (2.05 kg/cm2) compared with control-sired lambs (2.36 (S.E. 0.096) kg/cm2; PS.E. 5.7 g/kg) (P2) than from female lambs (1.97 S.E. 0.098 kg/cm2) (PPr = −0.29 for the relationship between cooking loss and fat depth over the gluteus mediusPr = 0.21 for the relationship between fat classification and C* values PPU, a* and C* values. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|