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Effect of breed on fattening performance, slaughter and meat quality characteristics of Awassi and Morkaraman lambs
Livestock Science 123 (2009) 255–260
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Livestock Science j o u r n a l h o m e p a g e : w w w. e l s ev i e r. c o m / l o c a t e / l i v s c i
Effect of breed on fattening performance, slaughter and meat quality characteristics of Awassi and Morkaraman lambs Nurinisa Esenbuga a,⁎, Muhlis Macit a, Mevlut Karaoglu a, Vecihi Aksakal a, Muhammet Irfan Aksu b, Mehmet Akif Yoruk c, Mehmet Gul c a b c
Department of Animal Science, College of Agriculture, Atatürk University, 25240, Erzurum, Turkey Department of Food Engineering, College of Agriculture, Atatürk University, 25240, Erzurum, Turkey Department of Animal Nutrition and Nutritional Diseases, College of Veterinary Medicine Atatürk University, 25240, Erzurum, Turkey
a r t i c l e
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Article history: Received 28 March 2008 Received in revised form 30 October 2008 Accepted 20 November 2008 Keywords: Awassi Morkaraman Fattening performance Slaughter Meat quality traits
a b s t r a c t The influence of breed on fattening performance, slaughter and meat quality traits was studied in Awassi and Morkaraman male lambs at approximately 8 months of age. All of the groups were fed a diet consisting of concentrate mixture offered ad libitum, and 300 g of grass hay per lamb per day during 60-day fattening period. Initial live weight, final live weight, daily weight gain and feed conversion efficiency (concentrate and hay consumption for 1 kg of live weight gain) were 39.63 kg, 55.08 kg, 0.258 kg and 6.37 for Awassi; 40.54 kg, 55.58 kg, 0.234 kg and 6.77 for Morkaraman, respectively. The effect of breed on fattening performance and slaughter traits except for LD area was not significant. In addition, meat colour parameters (L⁎ = lightness, a⁎ = redness, b⁎ = yellowness, H = hue angle and C = chroma), pH values, drip loss and sensory attributes were not affected by breed in present study. A significant muscle effect was observed for instrumental measurements of some meat quality characteristics as meat colour parameters (L⁎, a⁎ and C), collagen, drip loss, pH, moisture and protein content, WBS, and for some sensory attributes (tenderness, juiciness, acceptability and number of chewing). Results of this study indicate that fattening performance, slaughter and meat quality traits were similar between Awassi and Morkaraman male lambs. © 2008 Elsevier B.V. All rights reserved.
1. Introduction Livestock sector plays a significant role in Turkey and is essential for the food security of rural population. The meat from sheep is an important source of daily food consumption accounting for approximately 20% of the total red meat production in Turkey (Anonymous, 2001). The current meat production performances of native sheep breeds are far from optimal. Higher growth rate of lambs and better feed conversion efficiency are among the factors affecting economical sheep meat production. Economic advances during the last decade have increased meat demand in Turkey.
⁎ Corresponding author. Atatürk Üniversitesi, Ziraat Fakültesi, Zootekni Bölümü, Erzurum 25240, Turkey. Tel.: +90 442 231 2575; fax: +90 442 236 0958. E-mail address: [email protected] (N. Esenbuga). 1871-1413/$ – see front matter © 2008 Elsevier B.V. All rights reserved. doi:10.1016/j.livsci.2008.11.014
However, the consumption of ovine meat has steadily declined presumably due to low meat and sensory quality. Approximately 87% of Turkey's sheep population (25.4 million heads) is fat-tailed breeds (Anonymous, 2003). The sheep population of the eastern and northeastern parts of Turkey consists predominantly of the Morkaraman breed. These sheep are thought to have evolved through natural selection under harsh environmental conditions. For centuries, eastern Anatolian farmers have used the Morkaraman breed to produce milk, meat and wool, and it was estimated that 70% of the total income of the farms in eastern Turkey comes from lambs marketed at weaning (Ozsoy and Vanli, 1986; Macit, 2002). It is estimated that there is about 5.09 million heads (Anonymous, 2003). Awassi is a fat-tailed breed reared extensively in southern part of Turkey and it is estimated that there is about one million Awassi sheep in Turkey. Awassi sheep breed has been imported from southern
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part to eastern part of Turkey to increase milk and meat production of Morkaraman. It has been raised at Research and Application Farm of Agricultural Faculty since 1974. The Awassi is kept for milk, mutton and wool production. The Awassi and Morkaraman sheep is not primarily a wool and milk producer; its main product is meat. It is well known that ewe genotype could have a significant effect on lamb performance, carcass characteristics and meat quality (Sañudo et al., 1997; Beriaín et al., 2000; Santos-Silva et al., 2002; Hoffman et al., 2003). Comparative studies of Awassi and Morkaraman have been carried out and differences in parameters such as growth, fattening performance and carcass characteristics (Esenbuga et al., 2001; Macit et al., 2001; Macit et al., 2002). However, there is little data on meat quality characteristics. The objective of this study was to compare fattening performance, slaughter and meat quality traits of Morkaraman male lambs raised predominantly in Eastern Turkey and Awassi male lambs. 2. Materials and methods 2.1. Diets and management The experiment was conducted at the Research and Application Farm of the College of Agriculture, Atatürk University, Erzurum (39°55′N, 41°17′E and 1820 m above sea level). Morkaraman and Awassi were raised under the same environmental conditions. Twenty five lambs of two breeds (12 Awassi and 13 Morkaraman male lambs) were used in the trial. The lambs were born in March and kept with their dams until 2.5 months of age. At the beginning of grazing season, lambs were left to graze on dryland pasture from the weaning to the end of grazing period for their first 8 months. Management practices were applied equally to all lambs. After the animals were adapted to the finishing diet over to two weeks, the lambs at 8 months of age were weighed and divided into two treatment groups according to their breed and subjected to an intensive feeding management. Amounts of feed offered to the lambs were determined according to live weights obtained at 14 days intervals throughout the trial (NRC, 1985). The experimental diets were formulated to meet the nutrient requirements of the lambs. All of the groups were fed a diet consisting of concentrate mixture offered ad libitum, and 300 g of grass hay per lamb per day during 60-day fattening period. The chemical composition of the concentrate was 88% dry matter, 16% crude protein, 10% crude fiber and 2500 kcal ME per kilogram. The grass hay had 96.18% dry matter (DM), 6.05% crude protein (CP), 27.55% crude fiber (CF), 2.65% ether extract (EE), 9.30% ash (A) and 46.13% nitrogen-free extract (NFE) as to dry matter basis. DM, CP, EE and A of concentrates and grass hay were determined by standard methods of AOAC (1995). Neutral and acid detergent fibers (NDF, ADF) were determined according to the method of Goering and Van Soest (1970). Feed intake and body weight of lambs were determined biweekly. Feed intake was calculated by subtracting refused feed from given feed to lambs and dividing by number of animals and days on feed. Average daily weight gain was calculated by subtracting initial weight from final weight, and
dividing by days on feed. For three days after the 60-day study period, the lambs were weighed repeatedly after 12 hour starvation. The average of the three weights was recorded as the final weight, and 8 Awassi and 6 Morkaraman lambs randomly selected from each breed group were slaughtered in a commercial abattoir for subsequent carcass dissection. 2.2. Data collection and laboratory analyses At the time of slaughter, head, skin, feet and offals were removed from the carcass and hot carcass weights were recorded. The carcasses were chilled at 4 °C for 24 h before jointing. All carcasses were evaluated for marbling, and yield grade and proportion yield of boneless retail cuts were calculated as described by Boggs and Merkel (1984). From the left side of the carcass, the 12th and 13th ribs were cut laterally to the vertebral column and parallel to the rib. Measurements included fat thickness over the LD muscle and LD area. The lamb meat samples from longissimus dorsi (LD), semitendinosus (ST) and triceps brachi (TB) muscles were excised from the carcasses at 24 h post-mortem. pH values were measured on freshly cut surfaces of LD, ST and TB muscles by direct probe using a SCHOTT, Lab Star pH meter. Colour parameters were determined on LD, ST and TB muscles 24 h after slaughter and after 30 min of exposure to the air. Minolta colorimeter device (CR-200, Minolta Co, Osaka, Japan) was used to objectively measure CIELAB (Commission Internationale I' E Clairage) brightness (L⁎), colour (a⁎ and b⁎), hue angle (H) and chrome (C) values on the LD, ST and TB muscles (Aurand et al., 1987; Rödel, 1992). The muscle portions were cut perpendicular to the muscle fiber into two pieces and assigned for chemical and sensory analysis. Raw meat samples from LD, ST and TB muscles were analysed by AOAC (1995) for moisture, ether extractable lipid, crude protein and ash. Crude protein was determined as N × 6.25 (Kjeldahl method). TBARS values in samples were determined according to the methods of Gokalp et al. (2001), Lemon (1975) and Kilic and Richards (2003). The TBARS values were expressed as µmol malonaldehyde per kg meat. Drip loss was measured as the weight loss during suspension of a standardized (3×4 cm) sample about 47–50 g over 48 h at 4 °C (Honikel et al., 1986). Collagen was measured using the modified Tauchmann (1987) technique, as described by Aksu (1999). Non-protein nitrogen (NPN) analysis: A 5 g sample was homogenized with 40 g of 20% trichloroacetic acid and 10 ml of dichloromethane, allowed to settle at room temperature (20 °C) for 15 min, centrifuged at 3500 ×g at 4 °C for 10 min and filtered through Schleicher & Schuell 2095 filter paper. The nitrogen content of the filtrate was determined and then NPN values were calculated according to method (Anonymous, 1989). Water soluble nitrogen (WSN) analysis: A ten gram portion of the meat sample was homogenized four times with 50 ml of deionised water for each homogenization (total 200 ml water) and centrifuged at 5000 ×g at 4 °C for 10 min. The supernatant was filtered through Whatman No. 1 filter paper. The watersoluble nitrogen in 25 ml of the filtrate was determined (AOAC, 1984). The meat samples for sensory evaluation were cooked in a plastic bag, in a water bath at 90 °C until they reached an internal temperature of 70 °C as outlined by Yanar (1994). Cooked samples
N. Esenbuga et al. / Livestock Science 123 (2009) 255–260 Table 1 Effect of breed on fattening performance traits in Awassi and Morkaraman lambs (mean ± SEM). Growth results
Initial weight (kg) Final weight (kg) Daily weight gain (kg) Feed:gain (kg feed kg− 1 gain)
Awassi
Morkaraman
N = 12
N = 13
39.63 ± 1.49 55.08 ± 1.40 0.26 ± 0.01 6.37 ± 0.12
40.54 ± 1.29 54.58 ± 1.85 0.23 ± 0.01 6.77 ± 0.29
P
NS NS NS NS
NS: Non-significant. SEM: Standard error of means.
Table 2 Effect of breed on slaughter traits in Awassi and Morkaraman lambs (mean ± SEM). Slaughter traits
Slaughter weight, kg Hot carcass weight, kg Hot dressing percentage, % Cold carcass weight, kg Cold dressing percentage, % Marbling a LD area,cm2 Fat thickness over LD, mm Yield grade Proportion yield of boneless retail cuts (out of 100)
Awassi
Morkaraman
N=8
N=6
56.10 ± 0.75 27.58 ± 0.30 49.14 ± 0.83 27.02 ± 0.38 48.15 ± 0.90 10.20 ± 0.77 12.58 ± 0.66 3.70 ± 0.26 2.38 ± 0.08 46.58 ± 0.15
55.20 ± 1.00 27.20 ± 0.61 49.27 ± 1.09 26.70 ± 0.57 48.37 ± 1.07 11.33 ± 0.33 15.45 ± 0.92 3.67 ± 0.17 2.46 ± 0.24 46.40 ± 0.42
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flavour; 9 = extremely high acceptability, 1 = extremely less acceptability). Number of chews before swallow was also determined by the panel members. Mechanical assessment of tenderness of meat samples cooled to 20 °C was also performed using the Warner–Bratzler–Shear (WBS) device. 2.3. Statistical analysis The statistical analysis was conducted using the IndependentSamples t Test procedure of SPSS software (2002) for data regarding with fattening performance and slaughter traits. The rest of the data were statistically analysed by using GLM procedure of SPSS by a mathematical model that included the effects of breed, type of muscle and breed by type of muscle interaction. The Duncan method was applied for comparison of subclass means when F-tests for main effects were significant.
P
3. Results and discussion NS NS NS NS NS NS NS NS NS NS
NS: Non-significant (P N 0.05). SEM: Standard error of means. a Marbling scores: 12 = slight+, 11 = slight°, 10 = slight−.
were cut two pieces and assigned sensory evaluation and Warner–Bratzler–Shear (WBS). Cooking yield was determined by recording uncooked and cooked weights of LD, ST and TB samples used for sensory evaluation. Cooked samples were placed on a paper towel for 5 min to remove cooking drip. Cooking yield was calculated by dividing cooked weight by uncooked weight. The cooked LD, SD and TB muscles was sliced into samples of approximately 10 g then presented to a sensory panel of 10 experienced judges. A panel evaluated the cooked beef samples from LD, ST and TB muscles for tenderness, juiciness, flavour intensity and acceptability using nine-point hedonic scale (9 = extremely tender, 1 = extremely tough; 9 = extremely juicy,1 = extremely dry; 9 = intense lamb flavour, 1 = intense mutton
The results related to initial weight, final weight, daily weight gain and feed conversion efficiency of Awassi and Morkaraman are shown in Table 1 and the main characteristics of slaughter traits from different breeds are presented in Table 2. There were no significant differences between Awassi and Morkaraman for any of the performance and slaughter traits with the exception of higher LD area in Morkaraman lambs. There were no significant differences between the Awassi and Morkaraman lambs with regard to performance and carcass characteristics. The fat deposition in the body or tail requires more energy than lean tissue. Consumers prefer leaner meat; therefore, marketing of excessive fatty carcass or fatty meat is becoming more difficult. Comparing measurements of fatness such as fat thickness over LD muscle were not influenced by breeds. Criteria used to establish carcass yield grades differ among countries, but carcass fatness is a key factor and is usually described by a measurement of subcutaneous fat (Dubeski et al., 1997). Yield grades are influenced by muscling and carcass size as determined by loin-eye area, fat thickness and carcass weight. In the experiment, the influence of breed on yield grade and percent yield of boneless retail cuts was not significant (Table 2). Similar findings were reported by Esenbuga et al. (2001) for fat tailed breeds such as Awassi, Morkaraman and Tushin;
Table 3 Colour parameters in different muscle of Awassi and Morkaraman lambs (mean ± SEM).
Breed Awassi Morkaraman P Muscle1 LD ST TB P
8 6
14 14 14
L⁎
a⁎
b⁎
H
C
41.78 ± 0.57 42.08 ± 0.73 NS
21.26 ± 0.34 20.91 ± 0.44 NS
5.85 ± 0.31 6.58 ± 0.40 NS
15.48 ± 0.70 17.25 ± 0.89 NS
22.12 ± 0.39 21.91 ± 0.49 NS
42.08 ± 0.80b 40.31 ± 0.80ab 43.39 ± 0.80a ⁎
20.17 ± 0.48b 20.51 ± 0.48b 22.58 ± 0.48a ⁎⁎
5.89 ± 0.43 5.91 ± 0.43 6.85 ± 0.43 NS
16.08 ± 0.98 15.86 ± 0.98 17.17 ± 0.98 NS
21.04 ± 0.55b 21.34 ± 0.55b 23.66 ± 0.55a ⁎⁎
NS: Non-significant (P N 0.05); ⁎⁎: P b 0.01; ⁎: P b 0.05. The interaction breed × muscle type was not significant for any of the traits studied. 1 : LD: longissimus dorsi, ST: semitendinosus, TB: triceps brachi. SEM: Standard error of means.
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Table 4 Meat quality properties in different muscles of Awassi and Morkaraman lambs (mean ± SEM).
Breed Awassi Morkaraman P Muscle1 LD ST TB P
Collagen (g/100g)
NPN (%)
WSN (%)
Drip loss (%)
TBARS2
pH
8 6
2.00 ± 0.08a 0.98 ± 0.11b ⁎⁎
2.44 ± 0.07b 2.91 ± 0.09a ⁎⁎
5.18 ± 0.13 6.30 ± 0.16 ⁎⁎
13.28 ± 0.45 12.79 ± 0.58 NS
0.41 ± 0.02b 0.49 ± 0.03a ⁎
5.70 ± 0.03 5.64 ± 0.04 NS
14 14 14
1.28 ± 0.12b 1.74 ± 0.12a 1.45 ± 0.12ab ⁎
2.78 ± 0.10 2.73 ± 0.10 2.51 ± 0.10 NS
5.74 ± 0.18 5.95 ± 0.18 5.53 ± 0.18 NS
12.99 ± 0.63ab 14.37 ± 0.63a 11.77 ± 0.63b ⁎
0.40 ± 0.03 0.46 ± 0.03 0.49 ± 0.03 NS
5.49 ± 0.04c 5.68 ± 0.04b 5.85 ± 0.04a ⁎⁎
NS: Non-significant (P N 0.05); ⁎⁎: P b 0.01; ⁎: P b 0.05. a,b,c : Means in rows with different superscripts are significantly different (P b 0.05). 1 : LD: longissimus dorsi, ST: semitendinosus TB: triceps brachi. 2 Thiobarbutiric acid reactive substance (TBARS): mg malonaldehyde/kg. ⁎The interaction breed × muscle type was not significant for traits studied except for WSN and drip loss.
Macit et al., (2003a) for Morkaraman and Gül et al., (2005) for Awassi male lambs. The colour of the meat is one criterion by which consumers judge meat quality. The influences of breed on the meat colour parameters (L⁎, a⁎, b⁎, H and C) were not statistically significant (Table 3). Meat colour parameters were significantly (P b 0.05; P b 0.01) affected by muscles, TB muscles had higher L⁎, a⁎ and C values than LD and ST. Lamb meat with pale colour is preferred by consumers of Turkey, where dark meat is very difficult to market. Higher L⁎, a⁎ and b⁎ values in lamb meat are more desirable (Geesink et al., 2000). TB muscle was lightercoloured (higher L⁎ value; P b 0.05) than LD and ST muscles. Moreover, TB muscle was redder (higher a⁎ value; P b 0.01) than LD and ST muscles. Similar findings were reported by Macit et al. (2003a) for Morkaraman; Macit et al., (2003b) for Awassi and Gül et al. (2005) for Awassi male lambs. Drip loss and pH values were not significantly different between breeds. However, significant differences between breeds were observed for collagen, NPN, WSN and TBARS (Table 4). The amount of collagen in muscle has been used as a measure of muscle desirability or tenderness. Collagen content plays a role in the overall tenderness of a muscle (Kim and Lee, 2003). The Awassi was higher in collagen content than the Morkaraman. Collagen was significantly higher in the ST muscle
compared with the LD and TB muscle. Except for the WSN and drip loss, there was no breed by muscle type interaction effects on other measurements (Table 4). The chemical composition of the meat of the Awassi and Morkaraman lambs is presented in Table 5. The influence of breed and type of muscle on the proportions of ether extractable lipid, ash and cooking yield was not statistically significant (Table 5). However, type of muscle and breed had significant (Pb 0.01) effect on the percentage of the moisture and protein values. In general, the values concerning chemical composition were found to be within the range of the findings by Murphy et al., (1994); Carpenter et al., (1996) and Esenbuga et al., (2001). Major variation was in moisture and protein, as one increased in quantity, the other decreased and their total contribution to composition. The sensory characteristics of the meat of the Awassi and Morkaraman lambs are presented in Table 6. The influence of breed on the tenderness, juiciness, flavour, acceptability scores, number of chews and WBS values was not statistically significant. All carcasses were acceptable to the taste panel which did not find significant difference in the overall acceptability of the meat from the two breeds. On the other hand, panel acceptability scores except for flavour were significantly affected by the type of muscles (Pb 0.05; Pb 0.01). Tenderness is the most important
Table 5 Proximate composition in different muscles of Awassi and Morkaraman lambs (mean ± SEM).
Breed Awassi Morkaraman P Muscle1 LD ST TB P
Moisture (%)
Protein (%)
Fat (%)
Ash (%)
Cooking yield
8 6
73.43 ± 0.25 74.75 ± 0.35 ⁎⁎
21.60 ± 0.16 20.78 ± 0.23 ⁎⁎
2.68 ± 0.20 2.63 ± 0.28 NS
1.11 ± 0.02 1.10 ± 0.03 NS
68.26 ± 1.43 67.82 ± 1.96 NS
14 14 14
73.28 ± 0.37b 74.10 ± 0.37b 74.89 ± 0.37a ⁎
22.07 ± 0.24a 21.25 ± 0.24b 20.24 ± 0.24c ⁎⁎
2.91 ± 0.29 2.16 ± 0.29 2.89 ± 0.29 NS
1.06 ± 0.03 1.13 ± 0.03 1.11 ± 0.03 NS
70.22 ± 2.15 66.54 ± 2.08 67.35 ± 2.08 NS
NS: Non-significant (P N 0.05); ⁎⁎: P b 0.01; ⁎: P b 0.05. a,b,c : Means in rows with different superscripts are significantly different (P b 0.05). 1 : LD: longissimus dorsi, ST: semitendinosus, TB: triceps brachi. ⁎The interaction breed × muscle type was not significant for any of the traits studied.
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Table 6 Sensory evaluation in different muscles of Awassi and Morkaraman lambs (mean ± SEM).
Breed Awassi Morkaraman P Muscle1 LD ST TB P
Tenderness
Juiciness
Flavour
Acceptability
NCBS2
WBS3
8 6
6.12 ± 0.22 6.15 ± 0.29 NS
5.52 ± 0.18 5.73 ± 0.24 NS
4.49 ± 0.20 4.28 ± 0.27 NS
5.96 ± 0.17 6.38 ± 0.23 NS
29.84 ± 1.01 29.48 ± 1.38 NS
5.68 ± 0.25 6.04 ± 0.34 NS
14 14 14
6.86 ± 0.32a 5.19 ± 0.31b 6.36 ± 0.31a ⁎⁎
6.05 ± 0.27a 4.98 ± 0.26b 5.86 ± 0.26a ⁎
4.13 ± 0.29 4.22 ± 0.28 4.80 ± 0.28 NS
6.81 ± 0.25a 5.57 ± 0.24b 6.14 ± 0.24b ⁎⁎
25.38 ± 1.51b 34.21 ± 1.46a 29.39 ± 1.46a ⁎⁎
5.76 ± 0.37ab 6.56 ± 0.36a 5.26 ± 0.36b ⁎
NS: Non-significant (P N 0.05); ⁎⁎: P b 0.01; ⁎: P b 0.05. a,b,c : Means in rows with different superscripts are significantly different (P b 0.05). 1 : LD: longissimus dorsi, ST: semitendinosus, TB: triceps brachi. 2 : NCBS: number of chewing before swallow. 3 : WBS: Warner–Bratzler–Shear value. ⁎The interaction breed × muscle type was not significant for any of the traits studied.
textural characteristics of meat and has the greatest influence on consumer acceptance of meat. However, shear value of ST muscle was higher than LD and TB muscles. Similar results were also reported by Chougule et al., (1987), Sañudo et al., (1997) and Esenbuga et al., (2001). In most of the studies, breed has not been associated with important differences in lamb meat quality (Solomon et al., 1980; Dransfield et al., 1990; Sañudo et al., 1992; Hopkins and Fogarty, (1998); Esenbuga et al., 2001). In the same manner, feeding system was not associated with important changes in meat quality. The result of this trial is in accordance to that general trend, as differences between breeds were generally not significant (Santos-Silva et al., 2002). In general, although Awassi was not native sheep breeds of Eastern Anatolia, results of the study showed no major differences in performance, slaughter and meat quality characteristics between Awassi and Morkaraman reared in eastern Turkey. References Aksu, M.I., 1999. Pastırma üretiminde starter kültür kullanım imkanları. Doktora Tezi. Atatürk Üniv. Fen Bilimleri Enst. Erzurum. Anonymous, 1989. Amtliche Sammlung von Untersuchungsverfahren nach § 35 LMBG. Untersuchung von Lebensmitteln, Bestimmung des Gehaltes an Nichtprotein-Stickstoffsubstanz in Fleischerzeugnissen. Anonymous, 2001. Statistical Yearbook of Turkey. State Institute of Statistics Prime Ministry Republic of Turkey, Ankara. Anonymous, 2003. Statistical Yearbook of Turkey. State Institute of Statistics Prime Ministry Republic of Turkey, Ankara. AOAC, 1984. Official Methods of Analysis, (14 ed). Association of Official Analytic Chemists, Washington DC. Aduet Tijdschriften B.V. AOAC, 1995. Official Methods of Analysis, 16th Edition. Association Analytical Chemists, Arlington, VA, USA, p. 684. Aurand, L.W., Woods, A.E., Well, M.R., 1987. Food Composition and Analysis. An Avi Book, New York, USA. Beriaín, M.J., Horcada, A., Purroy, A., Lizaso, G., Chasco, J., Mendizabal, J.A., 2000. Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weights. J. Anim. Sci. 78, 3070–3077. Boggs, D.L., Merkel, R.A., 1984. Live Animal Carcass Evaluation and Selection. Manual, 2nd Edition. Kendal and Hunt Publishing Company, Dubuque, Iowa. Carpenter, Z.L., Rice, O.D., Cockett, N.E., Snowder, G.D., 1996. Histology and composition of muscles from normal callipyge lambs. J. Anim. Sci 74, 388–393. Chougule, B.A., Salunkhe, D.K., Desmakh, A.P., 1987. Effects of breed and sex on chemical composition and sensory properties of mutton. Anim. Breed. Abs 56, 372. Dransfield, E., Nute, G.R., Hogg, B.W., Walters, B.R., 1990. Carcass and eating quality of ram and castrated ram and ewe lambs. Anim. Prod 50, 291–299.
Dubeski, P.L., Aalhus, J.L., Jones, S.D.M., Robertson, W.M., Dyck, R.S., 1997. Meat quality of heifers fattened to heavy weights to enhance marbling. Canadian J. Anim. Sci. 77, 635–643. Esenbuga, N., Yanar, M., Dayioglu, H., 2001. Physical chemical and organoleptic properties of ram lamb carcasses from four fat-tailed genotypes. Small Rum. Res 39, 99–105. Geesink, G.H., Bekhit, A.D., Bickerstaffe, R., 2000. Rigor temperature and meat quality characteristics of lamb longissimus muscle. J. Anim. Sci 78, 2842–2848. Goering, H.K., Van Soest, P.J., 1970. Forage fibre analysis. US Department of Agriculture, Handbook No. 379, USDA Washington, DC, USA, p. 20. Gokalp, H.Y., Kaya, M., Tülek, Y., Zorba, O., 2001. Guide for Quality Control and Laboratory Application of Meat Products, 4th Press, Ataturk Univ. Publication, No. 751. Erzurum, Turkey. Gül, M., Yörük, M.A., Macit, M., Esenbuga, N., Karaoğlu, M., Aksakal, V., Aksu, M.I., 2005. The effects of diets containing different levels of common vetch seed (Vicia sativa) on fattening performance, carcass and meat quality characteristics of Awassi male lambs. J Sci. Food Agric. 85, 1439–1443. Hoffman, L.C., Muller, M., Cloete, S.W.P., Schmidt, D., 2003. Comparison of six crossbred lambs types: sensory, physical and nutritional meat quality characteristics. Meat Sci. 65, 1265–1274. Honikel, K.O., Kim, C.J., Hamm, R., Roncales, P., 1986. Sarcomere shortening of prerigor muscle and its influence on drip loss. Meat Sci. 16, 267–282. Hopkins, D.L., Fogarty, N.M., 1998. Diverse lamb genotypes, 2. Meat pH, colour and tenderness. Meat Sci 49 (4), 477–488. Kilic, B., Richards, M.P., 2003. Lipid oxidation in poultry döner kebap: prooxidative anti-oxidative factors. J. Food Sci 68, 686–689. Kim, C.J., Lee, E.S., 2003. Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef. Meat Sci 63 (3), 397–405. Lemon, D.W., 1975. An improved TBA test for rancidity. New Series Circular No. 51. Halifax Laboratory, Halifax, Nova Scotia, Canada. Macit, M., 2002. Growth and carcass characteristics of male lambs of the Morkaraman breed. Small Rumin. Res 43, 191–194. Macit, M., Karaoğlu, M., Esenbuga, N., Kopuzlu, S., Dayioglu, H., 2001. Growth performance of purebred Awassi, Morkaraman and Tushin lambs and their crosses under semi-intensive management in Turkey. Small Rum. Res. 41, 177–180. Macit, M., Esenbuga, N., Karaoglu, M., 2002. Growth performance and carcass characteristics of Awassi, Morkaraman and Tushin lamb grazed on pasture and supported with concentrate. Small Rumin. Res 44, 241–246. Macit, M., Aksakal, V., Emsen, E., Aksu, M.I., Karaoglu, M., Esenbuga, N., 2003a. Effects of vitamin E supplementation on performance and meat quality traits of Morkaraman male lambs. Meat Sci 63, 51–55. Macit, M., Aksakal, V., Emsen, E., Esenbuga, N., Aksu, M.I., 2003b. Effects of vitamin E supplementation on fattening performance, non-carcass components and retail cut percentages, and meat quality traits of Awassi lambs. Meat Sci 64, 1–6. Murphy, T.A., Loerch, S.C., McClure, K.E., Solomon, M.B., 1994. Effect of restricted feeding on growth performance and carcass composition of lambs. J. Anim. Sci 72, 3131–3137. NRC, 1985. (National Research Council), Nutrient Requirements of Sheep, 6th Revised Edition. National Academy Press, Washington, DC. 99 pp. Ozsoy, M., Vanli, Y., 1986. Comparison of Merino, Morkaraman and their crosses for survival rates and growth characteristics. Doga Turkey J. Vet. Anim. Sci 10, 193–197.
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Livestock Science j o u r n a l h o m e p a g e : w w w. e l s ev i e r. c o m / l o c a t e / l i v s c i
Effect of breed on fattening performance, slaughter and meat quality characteristics of Awassi and Morkaraman lambs Nurinisa Esenbuga a,⁎, Muhlis Macit a, Mevlut Karaoglu a, Vecihi Aksakal a, Muhammet Irfan Aksu b, Mehmet Akif Yoruk c, Mehmet Gul c a b c
Department of Animal Science, College of Agriculture, Atatürk University, 25240, Erzurum, Turkey Department of Food Engineering, College of Agriculture, Atatürk University, 25240, Erzurum, Turkey Department of Animal Nutrition and Nutritional Diseases, College of Veterinary Medicine Atatürk University, 25240, Erzurum, Turkey
a r t i c l e
i n f o
Article history: Received 28 March 2008 Received in revised form 30 October 2008 Accepted 20 November 2008 Keywords: Awassi Morkaraman Fattening performance Slaughter Meat quality traits
a b s t r a c t The influence of breed on fattening performance, slaughter and meat quality traits was studied in Awassi and Morkaraman male lambs at approximately 8 months of age. All of the groups were fed a diet consisting of concentrate mixture offered ad libitum, and 300 g of grass hay per lamb per day during 60-day fattening period. Initial live weight, final live weight, daily weight gain and feed conversion efficiency (concentrate and hay consumption for 1 kg of live weight gain) were 39.63 kg, 55.08 kg, 0.258 kg and 6.37 for Awassi; 40.54 kg, 55.58 kg, 0.234 kg and 6.77 for Morkaraman, respectively. The effect of breed on fattening performance and slaughter traits except for LD area was not significant. In addition, meat colour parameters (L⁎ = lightness, a⁎ = redness, b⁎ = yellowness, H = hue angle and C = chroma), pH values, drip loss and sensory attributes were not affected by breed in present study. A significant muscle effect was observed for instrumental measurements of some meat quality characteristics as meat colour parameters (L⁎, a⁎ and C), collagen, drip loss, pH, moisture and protein content, WBS, and for some sensory attributes (tenderness, juiciness, acceptability and number of chewing). Results of this study indicate that fattening performance, slaughter and meat quality traits were similar between Awassi and Morkaraman male lambs. © 2008 Elsevier B.V. All rights reserved.
1. Introduction Livestock sector plays a significant role in Turkey and is essential for the food security of rural population. The meat from sheep is an important source of daily food consumption accounting for approximately 20% of the total red meat production in Turkey (Anonymous, 2001). The current meat production performances of native sheep breeds are far from optimal. Higher growth rate of lambs and better feed conversion efficiency are among the factors affecting economical sheep meat production. Economic advances during the last decade have increased meat demand in Turkey.
⁎ Corresponding author. Atatürk Üniversitesi, Ziraat Fakültesi, Zootekni Bölümü, Erzurum 25240, Turkey. Tel.: +90 442 231 2575; fax: +90 442 236 0958. E-mail address: [email protected] (N. Esenbuga). 1871-1413/$ – see front matter © 2008 Elsevier B.V. All rights reserved. doi:10.1016/j.livsci.2008.11.014
However, the consumption of ovine meat has steadily declined presumably due to low meat and sensory quality. Approximately 87% of Turkey's sheep population (25.4 million heads) is fat-tailed breeds (Anonymous, 2003). The sheep population of the eastern and northeastern parts of Turkey consists predominantly of the Morkaraman breed. These sheep are thought to have evolved through natural selection under harsh environmental conditions. For centuries, eastern Anatolian farmers have used the Morkaraman breed to produce milk, meat and wool, and it was estimated that 70% of the total income of the farms in eastern Turkey comes from lambs marketed at weaning (Ozsoy and Vanli, 1986; Macit, 2002). It is estimated that there is about 5.09 million heads (Anonymous, 2003). Awassi is a fat-tailed breed reared extensively in southern part of Turkey and it is estimated that there is about one million Awassi sheep in Turkey. Awassi sheep breed has been imported from southern
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part to eastern part of Turkey to increase milk and meat production of Morkaraman. It has been raised at Research and Application Farm of Agricultural Faculty since 1974. The Awassi is kept for milk, mutton and wool production. The Awassi and Morkaraman sheep is not primarily a wool and milk producer; its main product is meat. It is well known that ewe genotype could have a significant effect on lamb performance, carcass characteristics and meat quality (Sañudo et al., 1997; Beriaín et al., 2000; Santos-Silva et al., 2002; Hoffman et al., 2003). Comparative studies of Awassi and Morkaraman have been carried out and differences in parameters such as growth, fattening performance and carcass characteristics (Esenbuga et al., 2001; Macit et al., 2001; Macit et al., 2002). However, there is little data on meat quality characteristics. The objective of this study was to compare fattening performance, slaughter and meat quality traits of Morkaraman male lambs raised predominantly in Eastern Turkey and Awassi male lambs. 2. Materials and methods 2.1. Diets and management The experiment was conducted at the Research and Application Farm of the College of Agriculture, Atatürk University, Erzurum (39°55′N, 41°17′E and 1820 m above sea level). Morkaraman and Awassi were raised under the same environmental conditions. Twenty five lambs of two breeds (12 Awassi and 13 Morkaraman male lambs) were used in the trial. The lambs were born in March and kept with their dams until 2.5 months of age. At the beginning of grazing season, lambs were left to graze on dryland pasture from the weaning to the end of grazing period for their first 8 months. Management practices were applied equally to all lambs. After the animals were adapted to the finishing diet over to two weeks, the lambs at 8 months of age were weighed and divided into two treatment groups according to their breed and subjected to an intensive feeding management. Amounts of feed offered to the lambs were determined according to live weights obtained at 14 days intervals throughout the trial (NRC, 1985). The experimental diets were formulated to meet the nutrient requirements of the lambs. All of the groups were fed a diet consisting of concentrate mixture offered ad libitum, and 300 g of grass hay per lamb per day during 60-day fattening period. The chemical composition of the concentrate was 88% dry matter, 16% crude protein, 10% crude fiber and 2500 kcal ME per kilogram. The grass hay had 96.18% dry matter (DM), 6.05% crude protein (CP), 27.55% crude fiber (CF), 2.65% ether extract (EE), 9.30% ash (A) and 46.13% nitrogen-free extract (NFE) as to dry matter basis. DM, CP, EE and A of concentrates and grass hay were determined by standard methods of AOAC (1995). Neutral and acid detergent fibers (NDF, ADF) were determined according to the method of Goering and Van Soest (1970). Feed intake and body weight of lambs were determined biweekly. Feed intake was calculated by subtracting refused feed from given feed to lambs and dividing by number of animals and days on feed. Average daily weight gain was calculated by subtracting initial weight from final weight, and
dividing by days on feed. For three days after the 60-day study period, the lambs were weighed repeatedly after 12 hour starvation. The average of the three weights was recorded as the final weight, and 8 Awassi and 6 Morkaraman lambs randomly selected from each breed group were slaughtered in a commercial abattoir for subsequent carcass dissection. 2.2. Data collection and laboratory analyses At the time of slaughter, head, skin, feet and offals were removed from the carcass and hot carcass weights were recorded. The carcasses were chilled at 4 °C for 24 h before jointing. All carcasses were evaluated for marbling, and yield grade and proportion yield of boneless retail cuts were calculated as described by Boggs and Merkel (1984). From the left side of the carcass, the 12th and 13th ribs were cut laterally to the vertebral column and parallel to the rib. Measurements included fat thickness over the LD muscle and LD area. The lamb meat samples from longissimus dorsi (LD), semitendinosus (ST) and triceps brachi (TB) muscles were excised from the carcasses at 24 h post-mortem. pH values were measured on freshly cut surfaces of LD, ST and TB muscles by direct probe using a SCHOTT, Lab Star pH meter. Colour parameters were determined on LD, ST and TB muscles 24 h after slaughter and after 30 min of exposure to the air. Minolta colorimeter device (CR-200, Minolta Co, Osaka, Japan) was used to objectively measure CIELAB (Commission Internationale I' E Clairage) brightness (L⁎), colour (a⁎ and b⁎), hue angle (H) and chrome (C) values on the LD, ST and TB muscles (Aurand et al., 1987; Rödel, 1992). The muscle portions were cut perpendicular to the muscle fiber into two pieces and assigned for chemical and sensory analysis. Raw meat samples from LD, ST and TB muscles were analysed by AOAC (1995) for moisture, ether extractable lipid, crude protein and ash. Crude protein was determined as N × 6.25 (Kjeldahl method). TBARS values in samples were determined according to the methods of Gokalp et al. (2001), Lemon (1975) and Kilic and Richards (2003). The TBARS values were expressed as µmol malonaldehyde per kg meat. Drip loss was measured as the weight loss during suspension of a standardized (3×4 cm) sample about 47–50 g over 48 h at 4 °C (Honikel et al., 1986). Collagen was measured using the modified Tauchmann (1987) technique, as described by Aksu (1999). Non-protein nitrogen (NPN) analysis: A 5 g sample was homogenized with 40 g of 20% trichloroacetic acid and 10 ml of dichloromethane, allowed to settle at room temperature (20 °C) for 15 min, centrifuged at 3500 ×g at 4 °C for 10 min and filtered through Schleicher & Schuell 2095 filter paper. The nitrogen content of the filtrate was determined and then NPN values were calculated according to method (Anonymous, 1989). Water soluble nitrogen (WSN) analysis: A ten gram portion of the meat sample was homogenized four times with 50 ml of deionised water for each homogenization (total 200 ml water) and centrifuged at 5000 ×g at 4 °C for 10 min. The supernatant was filtered through Whatman No. 1 filter paper. The watersoluble nitrogen in 25 ml of the filtrate was determined (AOAC, 1984). The meat samples for sensory evaluation were cooked in a plastic bag, in a water bath at 90 °C until they reached an internal temperature of 70 °C as outlined by Yanar (1994). Cooked samples
N. Esenbuga et al. / Livestock Science 123 (2009) 255–260 Table 1 Effect of breed on fattening performance traits in Awassi and Morkaraman lambs (mean ± SEM). Growth results
Initial weight (kg) Final weight (kg) Daily weight gain (kg) Feed:gain (kg feed kg− 1 gain)
Awassi
Morkaraman
N = 12
N = 13
39.63 ± 1.49 55.08 ± 1.40 0.26 ± 0.01 6.37 ± 0.12
40.54 ± 1.29 54.58 ± 1.85 0.23 ± 0.01 6.77 ± 0.29
P
NS NS NS NS
NS: Non-significant. SEM: Standard error of means.
Table 2 Effect of breed on slaughter traits in Awassi and Morkaraman lambs (mean ± SEM). Slaughter traits
Slaughter weight, kg Hot carcass weight, kg Hot dressing percentage, % Cold carcass weight, kg Cold dressing percentage, % Marbling a LD area,cm2 Fat thickness over LD, mm Yield grade Proportion yield of boneless retail cuts (out of 100)
Awassi
Morkaraman
N=8
N=6
56.10 ± 0.75 27.58 ± 0.30 49.14 ± 0.83 27.02 ± 0.38 48.15 ± 0.90 10.20 ± 0.77 12.58 ± 0.66 3.70 ± 0.26 2.38 ± 0.08 46.58 ± 0.15
55.20 ± 1.00 27.20 ± 0.61 49.27 ± 1.09 26.70 ± 0.57 48.37 ± 1.07 11.33 ± 0.33 15.45 ± 0.92 3.67 ± 0.17 2.46 ± 0.24 46.40 ± 0.42
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flavour; 9 = extremely high acceptability, 1 = extremely less acceptability). Number of chews before swallow was also determined by the panel members. Mechanical assessment of tenderness of meat samples cooled to 20 °C was also performed using the Warner–Bratzler–Shear (WBS) device. 2.3. Statistical analysis The statistical analysis was conducted using the IndependentSamples t Test procedure of SPSS software (2002) for data regarding with fattening performance and slaughter traits. The rest of the data were statistically analysed by using GLM procedure of SPSS by a mathematical model that included the effects of breed, type of muscle and breed by type of muscle interaction. The Duncan method was applied for comparison of subclass means when F-tests for main effects were significant.
P
3. Results and discussion NS NS NS NS NS NS NS NS NS NS
NS: Non-significant (P N 0.05). SEM: Standard error of means. a Marbling scores: 12 = slight+, 11 = slight°, 10 = slight−.
were cut two pieces and assigned sensory evaluation and Warner–Bratzler–Shear (WBS). Cooking yield was determined by recording uncooked and cooked weights of LD, ST and TB samples used for sensory evaluation. Cooked samples were placed on a paper towel for 5 min to remove cooking drip. Cooking yield was calculated by dividing cooked weight by uncooked weight. The cooked LD, SD and TB muscles was sliced into samples of approximately 10 g then presented to a sensory panel of 10 experienced judges. A panel evaluated the cooked beef samples from LD, ST and TB muscles for tenderness, juiciness, flavour intensity and acceptability using nine-point hedonic scale (9 = extremely tender, 1 = extremely tough; 9 = extremely juicy,1 = extremely dry; 9 = intense lamb flavour, 1 = intense mutton
The results related to initial weight, final weight, daily weight gain and feed conversion efficiency of Awassi and Morkaraman are shown in Table 1 and the main characteristics of slaughter traits from different breeds are presented in Table 2. There were no significant differences between Awassi and Morkaraman for any of the performance and slaughter traits with the exception of higher LD area in Morkaraman lambs. There were no significant differences between the Awassi and Morkaraman lambs with regard to performance and carcass characteristics. The fat deposition in the body or tail requires more energy than lean tissue. Consumers prefer leaner meat; therefore, marketing of excessive fatty carcass or fatty meat is becoming more difficult. Comparing measurements of fatness such as fat thickness over LD muscle were not influenced by breeds. Criteria used to establish carcass yield grades differ among countries, but carcass fatness is a key factor and is usually described by a measurement of subcutaneous fat (Dubeski et al., 1997). Yield grades are influenced by muscling and carcass size as determined by loin-eye area, fat thickness and carcass weight. In the experiment, the influence of breed on yield grade and percent yield of boneless retail cuts was not significant (Table 2). Similar findings were reported by Esenbuga et al. (2001) for fat tailed breeds such as Awassi, Morkaraman and Tushin;
Table 3 Colour parameters in different muscle of Awassi and Morkaraman lambs (mean ± SEM).
Breed Awassi Morkaraman P Muscle1 LD ST TB P
8 6
14 14 14
L⁎
a⁎
b⁎
H
C
41.78 ± 0.57 42.08 ± 0.73 NS
21.26 ± 0.34 20.91 ± 0.44 NS
5.85 ± 0.31 6.58 ± 0.40 NS
15.48 ± 0.70 17.25 ± 0.89 NS
22.12 ± 0.39 21.91 ± 0.49 NS
42.08 ± 0.80b 40.31 ± 0.80ab 43.39 ± 0.80a ⁎
20.17 ± 0.48b 20.51 ± 0.48b 22.58 ± 0.48a ⁎⁎
5.89 ± 0.43 5.91 ± 0.43 6.85 ± 0.43 NS
16.08 ± 0.98 15.86 ± 0.98 17.17 ± 0.98 NS
21.04 ± 0.55b 21.34 ± 0.55b 23.66 ± 0.55a ⁎⁎
NS: Non-significant (P N 0.05); ⁎⁎: P b 0.01; ⁎: P b 0.05. The interaction breed × muscle type was not significant for any of the traits studied. 1 : LD: longissimus dorsi, ST: semitendinosus, TB: triceps brachi. SEM: Standard error of means.
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Table 4 Meat quality properties in different muscles of Awassi and Morkaraman lambs (mean ± SEM).
Breed Awassi Morkaraman P Muscle1 LD ST TB P
Collagen (g/100g)
NPN (%)
WSN (%)
Drip loss (%)
TBARS2
pH
8 6
2.00 ± 0.08a 0.98 ± 0.11b ⁎⁎
2.44 ± 0.07b 2.91 ± 0.09a ⁎⁎
5.18 ± 0.13 6.30 ± 0.16 ⁎⁎
13.28 ± 0.45 12.79 ± 0.58 NS
0.41 ± 0.02b 0.49 ± 0.03a ⁎
5.70 ± 0.03 5.64 ± 0.04 NS
14 14 14
1.28 ± 0.12b 1.74 ± 0.12a 1.45 ± 0.12ab ⁎
2.78 ± 0.10 2.73 ± 0.10 2.51 ± 0.10 NS
5.74 ± 0.18 5.95 ± 0.18 5.53 ± 0.18 NS
12.99 ± 0.63ab 14.37 ± 0.63a 11.77 ± 0.63b ⁎
0.40 ± 0.03 0.46 ± 0.03 0.49 ± 0.03 NS
5.49 ± 0.04c 5.68 ± 0.04b 5.85 ± 0.04a ⁎⁎
NS: Non-significant (P N 0.05); ⁎⁎: P b 0.01; ⁎: P b 0.05. a,b,c : Means in rows with different superscripts are significantly different (P b 0.05). 1 : LD: longissimus dorsi, ST: semitendinosus TB: triceps brachi. 2 Thiobarbutiric acid reactive substance (TBARS): mg malonaldehyde/kg. ⁎The interaction breed × muscle type was not significant for traits studied except for WSN and drip loss.
Macit et al., (2003a) for Morkaraman and Gül et al., (2005) for Awassi male lambs. The colour of the meat is one criterion by which consumers judge meat quality. The influences of breed on the meat colour parameters (L⁎, a⁎, b⁎, H and C) were not statistically significant (Table 3). Meat colour parameters were significantly (P b 0.05; P b 0.01) affected by muscles, TB muscles had higher L⁎, a⁎ and C values than LD and ST. Lamb meat with pale colour is preferred by consumers of Turkey, where dark meat is very difficult to market. Higher L⁎, a⁎ and b⁎ values in lamb meat are more desirable (Geesink et al., 2000). TB muscle was lightercoloured (higher L⁎ value; P b 0.05) than LD and ST muscles. Moreover, TB muscle was redder (higher a⁎ value; P b 0.01) than LD and ST muscles. Similar findings were reported by Macit et al. (2003a) for Morkaraman; Macit et al., (2003b) for Awassi and Gül et al. (2005) for Awassi male lambs. Drip loss and pH values were not significantly different between breeds. However, significant differences between breeds were observed for collagen, NPN, WSN and TBARS (Table 4). The amount of collagen in muscle has been used as a measure of muscle desirability or tenderness. Collagen content plays a role in the overall tenderness of a muscle (Kim and Lee, 2003). The Awassi was higher in collagen content than the Morkaraman. Collagen was significantly higher in the ST muscle
compared with the LD and TB muscle. Except for the WSN and drip loss, there was no breed by muscle type interaction effects on other measurements (Table 4). The chemical composition of the meat of the Awassi and Morkaraman lambs is presented in Table 5. The influence of breed and type of muscle on the proportions of ether extractable lipid, ash and cooking yield was not statistically significant (Table 5). However, type of muscle and breed had significant (Pb 0.01) effect on the percentage of the moisture and protein values. In general, the values concerning chemical composition were found to be within the range of the findings by Murphy et al., (1994); Carpenter et al., (1996) and Esenbuga et al., (2001). Major variation was in moisture and protein, as one increased in quantity, the other decreased and their total contribution to composition. The sensory characteristics of the meat of the Awassi and Morkaraman lambs are presented in Table 6. The influence of breed on the tenderness, juiciness, flavour, acceptability scores, number of chews and WBS values was not statistically significant. All carcasses were acceptable to the taste panel which did not find significant difference in the overall acceptability of the meat from the two breeds. On the other hand, panel acceptability scores except for flavour were significantly affected by the type of muscles (Pb 0.05; Pb 0.01). Tenderness is the most important
Table 5 Proximate composition in different muscles of Awassi and Morkaraman lambs (mean ± SEM).
Breed Awassi Morkaraman P Muscle1 LD ST TB P
Moisture (%)
Protein (%)
Fat (%)
Ash (%)
Cooking yield
8 6
73.43 ± 0.25 74.75 ± 0.35 ⁎⁎
21.60 ± 0.16 20.78 ± 0.23 ⁎⁎
2.68 ± 0.20 2.63 ± 0.28 NS
1.11 ± 0.02 1.10 ± 0.03 NS
68.26 ± 1.43 67.82 ± 1.96 NS
14 14 14
73.28 ± 0.37b 74.10 ± 0.37b 74.89 ± 0.37a ⁎
22.07 ± 0.24a 21.25 ± 0.24b 20.24 ± 0.24c ⁎⁎
2.91 ± 0.29 2.16 ± 0.29 2.89 ± 0.29 NS
1.06 ± 0.03 1.13 ± 0.03 1.11 ± 0.03 NS
70.22 ± 2.15 66.54 ± 2.08 67.35 ± 2.08 NS
NS: Non-significant (P N 0.05); ⁎⁎: P b 0.01; ⁎: P b 0.05. a,b,c : Means in rows with different superscripts are significantly different (P b 0.05). 1 : LD: longissimus dorsi, ST: semitendinosus, TB: triceps brachi. ⁎The interaction breed × muscle type was not significant for any of the traits studied.
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Table 6 Sensory evaluation in different muscles of Awassi and Morkaraman lambs (mean ± SEM).
Breed Awassi Morkaraman P Muscle1 LD ST TB P
Tenderness
Juiciness
Flavour
Acceptability
NCBS2
WBS3
8 6
6.12 ± 0.22 6.15 ± 0.29 NS
5.52 ± 0.18 5.73 ± 0.24 NS
4.49 ± 0.20 4.28 ± 0.27 NS
5.96 ± 0.17 6.38 ± 0.23 NS
29.84 ± 1.01 29.48 ± 1.38 NS
5.68 ± 0.25 6.04 ± 0.34 NS
14 14 14
6.86 ± 0.32a 5.19 ± 0.31b 6.36 ± 0.31a ⁎⁎
6.05 ± 0.27a 4.98 ± 0.26b 5.86 ± 0.26a ⁎
4.13 ± 0.29 4.22 ± 0.28 4.80 ± 0.28 NS
6.81 ± 0.25a 5.57 ± 0.24b 6.14 ± 0.24b ⁎⁎
25.38 ± 1.51b 34.21 ± 1.46a 29.39 ± 1.46a ⁎⁎
5.76 ± 0.37ab 6.56 ± 0.36a 5.26 ± 0.36b ⁎
NS: Non-significant (P N 0.05); ⁎⁎: P b 0.01; ⁎: P b 0.05. a,b,c : Means in rows with different superscripts are significantly different (P b 0.05). 1 : LD: longissimus dorsi, ST: semitendinosus, TB: triceps brachi. 2 : NCBS: number of chewing before swallow. 3 : WBS: Warner–Bratzler–Shear value. ⁎The interaction breed × muscle type was not significant for any of the traits studied.
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