Carcass characteristics and meat quality attributes in lambs reared indoors, on cultivated pasture, or on semi-natural pasture

Abstract

This study evaluated the effects of different lamb production systems on live weight gain (LWG), carcass quality and meat quality. Four production systems for weaned intact male lambs were examined: indoor feeding with grass silage and concentrate (group 1), grazing on cultivated pasture with (group 2) or without (group 3) concentrate, and grazing on semi-natural pasture (group 4). Live weight, carcass weight, dressing percentage, carcass conformation, fatness and pH decline were recorded at slaughter, and M. longissimus thoracis et lumborum was analysed for colour, thawing and cooking loss, pH after 24 hours and 6 days, and Warner-Bratzler shear force. LWG was strongly affected by production system, being highest for group 1 and lowest for group 4 (p

Keywords

production system; intact male lamb; live weight gain; pH; colour; Warner-Bratzler shear force

Published in

Agricultural and Food Science
2020, volume: 29, number: 5, pages: 432-441

SLU Authors

• Karlsson, Anders

  • Department of Applied Animal Science and Welfare, Swedish University of Agricultural Sciences
    

• Arvidsson Segerkvist, Katarina

  • Department of Applied Animal Science and Welfare, Swedish University of Agricultural Sciences
    

• Stenberg, Elin

  • Department of Applied Animal Science and Welfare, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science
Animal and Dairy Science

Publication identifier

• DOI: https://doi.org/10.23986/afsci.91706

Permanent link to this page (URI)

https://res.slu.se/id/publ/109629