Studies of the relationships between slaughter traits and meat quality vs. selected parameters of health quality meat in light slaughter lambs
2003
Jarzynowska, A. | Borys, B. | Szewczyk, A. (Instytut Zootechniki, Balice (Poland). Zootechniczny Zaklad Doswiadczalny, Koluda Wielka)
The present study investigated the relationship between major indicators of slaughter value and meat quality and basic parameters of health quality meat of lambs slaughtered at 2 months of age directly after weaning. Results of four series of observations on carcasses and meat of 44 lambs were analysed. The animal materials used were representative of light slaughter lambs both in terms of slaughter value and meat composition and quality (including its health quality parameters) with considerable and lowly specific differences depending on the series of observation resulting from different genotypes of lambs and varying environmental conditions. There were characteristic and in many cases significant positive correlations between indicators of carcass fatness and growth rate of milk lambs and degree of their muscling. No correlations were found between the intramuscular fat, cholesterol and CLA contents of muscles and the parameters of fattening value and carcass meatiness. Correlations between indicators of fatty acid profile of intramuscular fat and fattening value and carcass meatiness were generally not significant except the correlations between UFA, PUFA and DFA and the muscular tissue content of carcass (r - +0.31 on average), indicating that the meat of lambs with a higher muscular tissue content of carcass had more beneficial fatty acid profile. It is provisionally concluded that in light, milk-type slaughter lambs, more beneficial parameters of meat health quality are displayed by more slowly growing animals, which is due to lower fatness, greater proportion of muscular tissue in carcass, but also poorer muscular development
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