Quality characteristics and fatty acid profiles of Bafra, Akkaraman, and Bafra × Akkaraman F1 lamb meat
Quality characteristics and fatty acid profiles of Bafra, Akkaraman, and Bafra × Akkaraman F1 lamb meat
The meat quality of Akkaraman, Bafra, and Bafra × Akkaraman F1 (BAF1) lamb genotypes was determined and then comparedat slaughter weights of 34 and 42 kg. At the beginning of the study, 36 male lambs were fed intensively after weaning at approximately3 months of age. Six animals of each genotype were slaughtered at each slaughter weight and certain meat quality characteristics,namely meat color, pH, cooking loss, tenderness, water holding capacity, and fatty acid profile, were investigated. The pH values of theM. longissimus dorsi (MLD) for the Bafra, Akkaraman, and BAF1 genotypes at 24 h after slaughter were 5.67, 5.53, and 5.54 for 34 kgslaughter weight, respectively, and 5.50, 5.56, and 5.53 for 42 kg slaughter weight, respectively. As the slaughter weight increased, theredness value (a*) of MLD at 24 h and M. semimembranosus at 0 and 24 h were increased for all the genotypes. The studied genotypeshad similar values for tenderness and water holding capacity for both slaughter weight groups, but the Bafra genotype had the lowestcooking loss value at 42 kg slaughter weight. Polyunsaturated fatty acids and monounsaturated fatty acids levels of BAF1 were differentbetween Akkaraman and Bafa genotypes for 34 kg slaughter weight, but the differences disappeared at 42 kg slaughter weight. Inconclusion, the BAF1 genotype had similar meat quality values compared to Akkaraman and Bafra genotypes. It would be beneficial todo a sensory evaluation for determining if there were any flavor differences between BAF1 and the other genotypes.
___
- 1. Chikwanha OC, Vahmani P, Muchenje V, Dugan MER, Mapiye
C. Nutritional enhancement of sheep meat fatty acid profile for
human health and wellbeing. Food Res Int 2018; 104: 25-38.
- 2. Ekiz B, Yilmaz A, Ozcan M, Kaptan C, Hanoglu H et al. Carcass
measurements and meat quality of Turkish Merino, Ramlic,
Kivircik, Chios and Imroz lambs raised under an intensive
production system. Meat Sci 2009; 82: 64-70.
- 3. Jacob RH, Pethick DW. Animal factors affecting the meat
quality of Australian lamb meat. Meat Sci 2014; 96: 1120-1123
- 4. Grunert KG, Bredahl L, Brunso K. Consumer perception of
meat quality and implications for product development in the
meat sector—a review. Meat Sci 2004; 66: 259-272.
- 5. Pearce KL, Rosenvolt K, Andersen HJ, Hopkins DL. Water
distribution and mobility in meat during the conversion of
muscle to meat and ageing and the impacts on fresh meat
quality attributes - A review. Meat Sci 2011; 89: 111-124.
- 6. Akçapınar H, Özbeyaz C. Hayvan Yetiştiriciliği Temel Bilgileri.
1st ed. Ankara, Turkey: Kariyer Matbaacılık Ltd. Şti; 1999 (in
Turkish).
7. Yakan A, Ünal N. Meat production traits of a new sheep breed
called Bafra in Turkey II. Meat quality characteristics of lambs.
Trop Anim Health Prod 2010; 42: 743-750.
- 8. Yakan A (2008). Bafra (Sakız × Karayaka G1) kuzularında farklı
kesim ağırlıklarında besi performansı, kesim, karkas ve bazı et
kalitesi özellikleri. PhD, Ankara University, Ankara, Turkey (in
Turkish).
- 9. Honikel KO. Reference methods for the assessment of physical
characteristics of meat. Meat Sci 1998; 49: 447-457.
- 10. Hoffman LC, Muller M, Cloete S, Schmid WP. Comparison
of six crossbred lamb types: Sensory, physical and nutritional
meat quality characteristics. Meat Sci 2003; 65: 1265-1274.
- 11. Barton-Gade P, Daniël D, Honikel K, Joseph RL, Pyolanne
E et al. Final Version (I) of Reference Methods for Water
Holding Capacity in Meat and Meat Products: Procedures
Recommended by an OECD Working Group In: Proceedings
of the 39th ICoMST. Netherlands: 1993.
- 12. Blight EG, Dyer WJ. A rapid method of total lipid extraction
and purification. Can J Biochem Physiol 1959; 37: 911-917.
- 13. Yagoubi Y, Hajji H, Smeti S, Mahouachi M, Kamoun M et al.
Growth performance, carcass and noncarcass traits and meat
quality of Barbarine lambs fed rosemary distillation residues
Animal 2018; 12: 1-8.
- 14. Bessa RJB, Alves SP, Santos-Silva J. Constraints and potentials
for the nutritional modulation of the fatty acid composition of
ruminant meat. Eur J Lipid Sci Technol 2015; 117: 1325-1344.
- 15. Francisco A, Alves SP, Dentinho MT, Portugal PV, Dentinho
MT et al. Effects of dietary inclusion of citrus pulp and
rockrose soft stems and leaves on lamb meat quality and fatty
acid composition. Animal 2018; 12: 872-881.
- 16. Santos-Silva J, Mendes IA, Bessa RJB. The effect of genotype,
feding system and slaughter weight on the quality of light lambs
1. Growth, carcass composition and meat quality. Livestock
Production Science 2002; 76: 17-25.
- 17. Priolo A, Didier M, Agabriel J. Effects of grass feeding systems
on ruminant meat colour and flavour. A review. Anim Res
2001; 50: 185-200.
- 18. Keles G, Kocaman V, Ustundag AO, Zungur A, Ozdogan
M. Growth rate, carcass characteristics and meat quality of
growing lambs fed buckwheat or maize silage. Asian-Australas
J Anim Sci 2018; 31: 522-528.
- 19. Ripoll G, Albertí P, Joy M. Influence of alfalfa grazing-based
feeding systems on carcass fat colour and meat quality of light
lambs. Meat Sci 2012; 90: 457-464.
- 20. Polidori P, Pucciarelli S, Cammertoni N, Polzonetti V,
Vincenzetti S. The effects of slaughter age on carcass and meat
quality of Fabrianese lambs. Small Rumin Res 2017; 155: 12-15.
- 21. Apple J, Yancey J. Water holding capacity of meat. In: Kerth
C, editor. The Science of Meat Quality. 1st ed. USA: Wiley-
Blackwell; 2013. pp. 119-147.
- 22. Aksoy Y, Ulutas Z. Meat production traits of local Karayaka
sheep in Turkey 1. The meat quality characteristic of lambs. Ital
J Food Sci 2016; 28: 131-138.
- 23. Obeidat BS, Mahmoud KZ, Maswadeh JA, Bsoul EY. Effects
of feeding Atriplex halimus L. on growth performance and
carcass characteristics of fattening Awassi lambs. Small Rumin
Res 2016; 137: 65-70.
- 24. Aaslyng MD, Bejerholm C, Ertbjerg P, Bertram HC, Andersen
HJ. Cooking loss and juiciness of pork in relation to raw meat
quality and cooking procedure. Food Quality and Preference
2003; 14: 277-288.
- 25. Font-I-Furnols M, Guerreo L. Consumer preference, behavior
and perception about meat and meat products: An overview.
Meat Science 2014; 98: 361-371.
- 26 . Resurreccion AVA. Sensory aspects of consumer choices for
meat and meat products. Meat Science 2014; 66: 11-20.
- 27. Yancey JVS, Wharton WD, Apple JK. Cookery method
and end-point temperature can affect the Warner–Bratzler
shear force, cooking loss, and internal cooked color of
beef longissimus steaks. Meat Science 2011; 88: 1-7.
- 28. Yousefi AR, Kohram H, Zare Shahneh A, Nik-khah A,
Campbell AW. Comparison of the meat quality and fatty acid
composition of traditional fat-tailed (Chall) and tailed (Zel)
Iranian sheep breeds. Meat Sci 2012; 92: 417-422.
- 29. Parvar R, Ghoorchi T, Kash H, Parvar K. Effect of Ferulago
angulata (Chavil) essential oil supplementation on lamb
growth performance and meat quality characteristics. Small
Rumin Res 2018; 167: 48-54.
- 30. Smeti S, Hajji H, Mekki I, Mahouachi M, Atti N. Effects of dose
and administration form of rosemary essential oils on meat
quality and fatty acid profile of lamb. Small Rumin Res 2018;
158: 62-68.
- 31. Kerth C. Meat tenderness. In: Kerth C, editor. The Science of
Meat Quality. 1st ed. USA: Wiley-Blackwell; 2013. pp. 99-117.
- 32. Shackelford S, Morgan J, Cross H, Savell J. Identification of
threshold levels for warner-bratzler shear force in beef top loin
steaks. J Muscle Foods 1991; 2: 289-296.
- 33. Liu JB, Guo J, Wang F, Yue J, Zhang W et al. Carcass and meat
quality characteristics of Oula lambs in China. Small Rumin
Res 2015; 123: 251-259.
- 34. Aguayo-Ulloa LA, Miranda-de la Lama GC, Pascual-Alonso
M, Fuchs K, Olleta JL et al. Effect of feeding regime during
finishing on lamb welfare, production performance and meat
quality. Small Rumin Res 2013; 111: 147-156.
- 35. Smet S, Raes K, Demeyer D. Meat fatty acid composition
as affected by fatness and genetic factors: a review. Animal
Research 2004; 53: 81-98.
- 36 . Dias AMO, Glasenapp de Menezes LF, Paris W, de Paula FLM,
Schmitz GR et al. Performance and fatty acid profile of Holstein
calves slaughtered at different weights. Revista Brasileira de
Zootecnia 2018; 47: 1-7.
- 37. Wood JD, Richardson RI, Nute GR, Fisher AV, Campo MM
et al. Effects of fatty acids on meat quality: A review. Meat Sci
2003; 66: 21-32.
- 38. Lind V, Berg J, Eik LO, Molmann J, Haughland E et al. Meat
quality of lamb: Pre-slaughter fattening on cultivated or
mountain range pastures. Meat Sci 2009; 83: 706-712.
- 39. Alizadeh A, Zare Shahneh A, Yousefi AR, Hadinezhad Omran
M, Campbell AW. Determining the effect of the fat-tail and
carcass weight on meat fatty acid composition of Iranian
lambs. Small Rumin Res 2013; 115: 34-39.
- 40. Budimir K, Trombetta MF, Francioni M, Toderi M, Ottavio
PD. Slaughter performance and carcass and meat quality
of Bergamasca light lambs according to slaughter age. Small
Rumin Res 2018; 164: 1-7.