Arid
DOI10.2527/jas.2007-0780
Carcass composition and meat quality of equally mature kids and lambs
Santos, V. A. C.; Silva, S. R.; Azevedo, J. M. T.
通讯作者Santos, V. A. C.
来源期刊JOURNAL OF ANIMAL SCIENCE
ISSN0021-8812
出版年2008
卷号86期号:8页码:1943-1950
英文摘要

Carcass composition and meat quality attributes of 55 suckling kids (27 males and 28 females) and 57 suckling lambs (28 males and 29 females) of Portuguese native breeds were investigated. These suckling kid and lamb meats are European meat quality labels produced according to "Cabrito de Barroso PGI" and "Borrego Terrincho-PDO" specifications, respectively. Female kids were slaughtered at 9.1 +/- 0.36 kg of BW, and male kids were slaughtered at 10.4 +/- 0.37 kg of BW, corresponding to 20.1 and 17.7% of maturity, respectively. Female lambs were slaughtered at 8.6 +/- 0.53 kg of BW, and male lambs were slaughtered at 9.9 +/- 0.23 kg of BW, corresponding to 19.9 and 17.1% of maturity, respectively. At 24 h postmortem, various yield and quality measurements were collected. The left sides of the carcasses were dissected into muscle, subcutaneous fat, intermuscular fat, and bone. Final pH, instrumental color (L*, a*, b*), carcass measurements, and kidney knob and pelvic fat were also determined. Samples of LM were taken from the lumbar and thoracic cuts for intramuscular and meat quality determinations. At 72 h postmortem, a sample of LM was used for cooking losses and Warner-Bratzler shear force determination. Suckling lambs had greater dressing proportion than suckling kids (P < 0.01). Carcass fatness was not affected by species (P > 0.05), but females had greater kidney knob and pelvic fat proportion than males (P < 0.01). Lambs had greater proportions of the highly valued leg cut and lower proportions of shoulder, anterior rib, and neck cuts than kids. Dissection results indicated that kid carcasses had greater muscle content and lower dissected fat and bone than lambs. Kids had greater (P < 0.001) muscle ultimate pH value than lambs (5.8 +/- 0.02 vs. 5.6 +/- 0.02). Males had greater (P < 0.05) muscle ultimate pH value than females (5.7 +/- 0.02 vs. 5.6 +/- 0.02). The kid meat was significantly lighter (P < 0.05) and less yellow (P < 0.001) than the lamb meat. Kids presented less cooking losses (P < 0.001) than lambs, and shear force value was significantly greater (P < 0.01) in lamb meat. The kid meat had significantly more moisture (P < 0.001) and less intramuscular fat content (P < 0.001) than lambs. At this maturity stage, there were significant differences on both carcass and meat quality attributes of suckling kids and lambs, possibly due to inherent differences between species.


英文关键词carcass composition meat quality suckling lamb suckling kid
类型Article
语种英语
国家Portugal
收录类别SCI-E
WOS记录号WOS:000258114000022
WOS关键词LIVE WEIGHT ; SLAUGHTER WEIGHT ; SUCKING LAMBS ; DESERT SHEEP ; LIGHT LAMBS ; GOAT MEAT ; GENOTYPE ; ATTRIBUTES ; SYSTEM ; GROWTH
WOS类目Agriculture, Dairy & Animal Science
WOS研究方向Agriculture
资源类型期刊论文
条目标识符http://119.78.100.177/qdio/handle/2XILL650/157856
作者单位Univ Tras Montes & Alto Douro, Ctr Ciencia Anim & Vet, Dept Anim Sci, P-5000801 Vila Real, Portugal
推荐引用方式
GB/T 7714
Santos, V. A. C.,Silva, S. R.,Azevedo, J. M. T.. Carcass composition and meat quality of equally mature kids and lambs[J],2008,86(8):1943-1950.
APA Santos, V. A. C.,Silva, S. R.,&Azevedo, J. M. T..(2008).Carcass composition and meat quality of equally mature kids and lambs.JOURNAL OF ANIMAL SCIENCE,86(8),1943-1950.
MLA Santos, V. A. C.,et al."Carcass composition and meat quality of equally mature kids and lambs".JOURNAL OF ANIMAL SCIENCE 86.8(2008):1943-1950.
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