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Effect of slaughter age on meat quality of Chamarito lambs

Published online by Cambridge University Press:  25 May 2015

M. Pascual-Alonso ,
L. Aguayo-Ulloa ,
G.C. Miranda-de la Lama ,
S. Alierta ,
J. L. Olleta ,
M.M. Campo ,
M. Villarroel  and
G.A. María
M. Pascual-Alonso*
Affiliation:
Department of Animal Production and Food Science, Faculty of Veterinary Medicine, University of Zaragoza, Miguel Servet 177, E-50013, (50013) Zaragoza, Spain
L. Aguayo-Ulloa
Affiliation:
Department of Animal Production and Food Science, Faculty of Veterinary Medicine, University of Zaragoza, Miguel Servet 177, E-50013, (50013) Zaragoza, Spain
G.C. Miranda-de la Lama
Affiliation:
Group of Animal Welfare and Sustainable Livestock Production, Department of Food Science, Metropolitan Autonomous University, UAM-Lerma, State of México, México
S. Alierta
Affiliation:
Department of Animal Production and Food Science, Faculty of Veterinary Medicine, University of Zaragoza, Miguel Servet 177, E-50013, (50013) Zaragoza, Spain
J. L. Olleta
Affiliation:
Department of Animal Production and Food Science, Faculty of Veterinary Medicine, University of Zaragoza, Miguel Servet 177, E-50013, (50013) Zaragoza, Spain
M.M. Campo
Affiliation:
Department of Animal Production and Food Science, Faculty of Veterinary Medicine, University of Zaragoza, Miguel Servet 177, E-50013, (50013) Zaragoza, Spain
M. Villarroel
Affiliation:
Department of Animal Science, E.T.S.I.A. Polytechnic University of Madrid, Madrid, Spain
G.A. María
Affiliation:
Department of Animal Production and Food Science, Faculty of Veterinary Medicine, University of Zaragoza, Miguel Servet 177, E-50013, (50013) Zaragoza, Spain
*
Correspondence to: M. Pascual-Alonso, Department of Animal Production and Food Scvaience, Faculty of Veterinary Medicine, University of Zaragoza, Miguel Servet 177, E-50013, (50013) Zaragoza, Spain. email: [email protected]
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Summary

Chamarito lamb was recognized as a quality brand in Spain in April 2010 and this meat is highly appreciated in the local market, but little is known about how a short fattening period may affect final product quality. Twenty lambs, ten from the Ternasco category and ten from the suckling lamb category, were slaughtered and their carcass characteristics compared. All animals were weighed at birth, weaning and before slaughter, and average daily gain was calculated. Cold carcasses were weighed and bruising score, carcass conformation and carcass fatness were noted. The left back of each carcass was separated for dissection. The meat pH, cooking and thawing losses, texture, colour and fatty acid composition were measured on M. longissimus samples. Production traits and meat quality variables were analysed fitting a one-way model with the fixed effect of mean lamb age at harvest. The conformation and degree of fatness of Ternasco-type lambs was not significantly different from suckling lambs but the pH values 24.00 hours post-mortem in muscle (pHult) of the former was slightly higher. The fatty acid profile of suckling lambs was more suitable for a healthy human diet.

Résumé

Avec une chair très appréciée dans le marché local, l'agneau Chamarito a été reconnu avec un label de qualité en Avril 2010. Cependant, on sait peu sur la façon dont une courte période d'engraissement peut affecter la qualité du produit final. Dix agneaux d'un troupeau de race Chamarita ont été abattus dans la gamme de poids de la catégorie « Ternasco » et ont été comparés à dix autres agneaux de la catégorie « Cordero Lechal » (Agneau de Lait). Tous les animaux ont été pesés à la naissance, au sevrage et avant l'abattage, afin de calculer le gain moyen quotidien. Les carcasses froides ont été pesées et le degré de contusions, la conformation et l’état d'engraissement de la carcasse ont été évalués. L’épaule gauche a été séparée de chaque carcasse pour sa dissection. La valeur pH de la viande, les pertes par cuisson et par décongélation, la texture, la couleur et la composition en acides gras de la viande ont été évaluées sur des échantillons du muscle longissimus. Les caractéristiques productives et les paramètres de qualité de la viande, ajustés à un modèle unidirectionnel ayant l’âge de l'agneau comme effet, ont été analysés. Le poids de la carcasse froide a été utilisé comme covariable pour la viande et les paramètres de qualité de la carcasse. Aucune différence significative n'a été décelée pour la conformation et l’état d'engraissement entre les agneaux de type « Ternasco » et ceux de lait, bien que le pH a été légèrement plus élevé pour les premiers. Le profil en acides gras des agneaux allaités s'est avéré plus adapté à un régime alimentaire sain pour les humains.

Resumen

El cordero Chamarito fue reconocido con marca de calidad en abril de 2010 y es una carne muy apreciada en el mercado local, pero poco se sabe acerca de cómo un corto período de engorde puede afectar a la calidad del producto final. Diez corderos de un rebaño de raza Chamarita fueron sacrificados dentro del rango de peso de la categoría tipo Ternasco y se compararon con otros 10 de la categoría de cordero lechal. Todos los animales fueron pesados al nacer, en el momento del destete y antes del sacrificio, y se calculó la ganancia media diaria. Se pesaron las canales en frío y se evaluó el grado de contusiones, la conformación y el engrasamiento de la canal. La espalda izquierda de cada canal fue separada para su disección. El pH de la carne, las pérdidas por cocinado y descongelación, la textura, color y composición de ácidos grasos de la carne se evaluaron en muestras del músculo longissimus. Se analizaron las características productivas y las variables de calidad de la carne ajustadas a un modelo unidireccional con la edad del cordero como efecto. La carne y las variables de calidad de la canal fueron co-variadas con el peso de la canal fría. La conformación y grado de engrasamiento de corderos de tipo Ternasco no fue significativamente diferente de corderos lactantes pero el pHult de los primeros fue ligeramente superior. El perfil de ácidos grasos de corderos lactantes se adecuó más a una dieta humana sana.

Keywords

Chamarito lambmeat qualityproductive traitsshort fattening periodsuckling lambagneaux de race Chamaritaagneaux de laitengraissement courtperformances productivesqualité de la viandecorderos Chamaritoslechalescebo cortocaracteres productivoscalidad de la carne
Type
Research Article
Information
Animal Genetic Resources/Resources génétiques animales/Recursos genéticos animales , Volume 57 , December 2015 , pp. 73 - 79
Copyright
Copyright © Food and Agriculture Organization of the United Nations 2015 

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