Chemical and physical characteristics of lamb meat related to crossbreeding of Romanov ewes with Suffolk and Charollais sires
Highlights
► The effect of crossbreeding on lamb meat characteristics. ► Lambs were fattened under organic conditions. ► The genotype affected the pH value, WHC, and colour of meat. ► The genotype had a minor effect on PUFA profile of muscle. ► The value of Δ9-desaturase (16) index was affected by the genotype.
Introduction
Most sheep farms on mountainous areas in the Czech Republic (CR) raise mainly meat type breeds (Suffolk, Charollais and Oxford down) and selected dual and multi-purpose type breeds (Romney March, Šumavská breed and Merinolandschaf). However, recently the number of Romanov sheep has increased.
The Romanov breed (RO) is renowned worldwide for its early sexual maturity, long breeding season and high prolificacy (Stanford, Wallins, Jones, & Price, 1998). Furthermore, within the prolific type sheep Shrestha, Boylan, and Rempel (2008b) found that the RO breed achieved higher prolificacy and fecundity, heavier ewe weight, favourable lamb survival and heavier total lamb weights. On the other hand, a typical feature of this breed is a relatively low growth rate and poor carcass quality compared to traditional meat type breeds. The fastest and the simplest way of improving the growth and carcass quality in RO lambs consists of using commercial crossing with the meat type breeds (Stanford et al., 1998). In this regard the Romanov ewes are the most frequently crossed with Suffolk (SF) sires in the CR (Zapletal, Kuchtík, & Dobeš, 2010) and also relatively frequently with Charollais (CH) sires.
Today's consumers are currently searching for healthier foods, with lower fat and cholesterol contents (Costa et al., 2009). The profile of fatty acids in the human diet has received increased attention due to their impact on human health. Lamb fat deposition and composition of fatty acids (FA) can be influenced by many factors including breed, gender, age/body weight, fatness, depot site, environmental conditions, diet, and rearing management (Diaz et al., 2005). The effect of crossbreeding on the FA composition of lamb meat has been confirmed by Salvatori et al. (2004). There are only a few studies evaluating the nutritional quality of lamb meat fattened under organic farming conditions (Angood et al., 2008, Nurnberg et al., 2006, Zapletal et al., 2010), and there is little or no information about the FA composition of lamb meat in crossbreeding Suffolk × Romanov or Charollais × Romanov.
The aim of this study was to evaluate the effects of crossbreeding Romanov ewes with Suffolk and Charollais sires on the chemicophysical characteristics and fatty acid profile of the Quadriceps femoris muscle in lambs fattened under organic conditions.
Section snippets
Animals and experimental design
The experiment was carried out at an organic sheep farm in Kuklík, located in the Vysočina region of the Czech Republic (the farm is situated at 680 m above sea level with an average annual temperature of 6.8 °C and precipitation of 965 mm). The experimental animals were male lamb twins of two different crossbreds of Romanov breed; Charollais–Romanov (CH 50 RO 50, n = 10) and Suffolk–Romanov (SF 50 RO 50, n = 10). All lambs were born indoors during March 2009. From their birth to May 3 all lambs were
Growth rate and carcass characteristics
The birth and slaughter weights, age at slaughter, average daily gain, carcass traits (weight of cold carcass and kidney fat) are summarised in Table 1. CH 50 RO 50 lambs were significantly younger at slaughter with higher ADG in the period from birth to slaughter. The effect of genotype on the growth rate of lambs has been reported by Burke et al., 2003, Costa et al., 2009. The growth rate of both genotypes was higher than reported by Costa et al., 2009, Scerra et al., 2010 in relatively
Conclusions
The Charollais crossbreds reached a higher growth rate and weight of kidney fat than the Suffolk crossbreds. Concerning the chemical composition of the QFM, the contents of dry matter and IM fat were significantly affected by genotype, being higher in the Charollais crossbreds. As for physical characteristics of the QFM, genotype had a significant effect on pH 24 and WHC. A lower pH value in the meat of Charollais crossbreds was reflected in increased WHC. Meat from the Suffolk crossbreds was
Acknowledgements
This study was supported by the Research plans No. MSM 2B06108 and MSM 6215712402.
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