Meat quality of lambs (hair and wool) slaughtered at different live weights
2017
Camacho, A. | Torres, A. | Capote, J. | Mata, J. | Viera, J. | Bermejo, L. A. | Argüello, A.
In this research the meat quality of the two canary sheep local breeds, Canaria breed (CB) and Canaria Hair breed (CHB), was evaluated, making groups of 10 males and females from each, slaughtered at live weights of 9.78 ± 0.49 kg, 15.8 ± 0.66 kg and 24.9 ± 0.76 kg. The breed affected to meat and fat colour at 24 h after slaughter. Meat of CB showed more redness and more chroma values. Fat of CB showed greater lightness. Related to the physio-chemical analysis of the meat, CB showed higher water-holding capacity, shear force and intramuscular fat content that CHB; however, CHB showed higher protein and ash percentages that CB. In relation to fat quality, CB presented higher MUFA percentage and CHB had higher PUFA percentage. CHB showed the lower atherogenic and thrombogenic indexes. Slaughter weight affected the pH, meat and fat colour and also all physio-chemical parameters, except shear force and collagen content and the fatty acid profile. Males had higher moisture content, soluble collagen and PUFA, while females had higher MUFA. The breed effect on meat quality was shown mainly in lambs slaughtered at 10 kg. Owing to their fatty acid profile, the healthiest meat was from lambs slaughtered at 25 kg.
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