Hostname: page-component-78c5997874-dh8gc Total loading time: 0 Render date: 2024-11-04T18:07:04.138Z Has data issue: false hasContentIssue false
  • English
  • Français

Effects of clover and milk in the diet of grazed lambs on meat quality

Published online by Cambridge University Press:  02 September 2010

J. E. Vipond ,
S. Marie  and
E. A. Hunter
J. E. Vipond
Affiliation:
Genetics and Behavioural Sciences Department, SAC Edinburgh, West Mains Road, Edinburgh EH9 3JG
S. Marie
Affiliation:
Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes MK6 1AX
E. A. Hunter
Affiliation:
Scottish Agricultural Statistics Service, University of Edinburgh, Edinburgh EH9 3JZ
Get access

Abstract

The eating quality of lambs slaughtered at weaning or 8 to 9 weeks later off pastures of diploid grass (D), tetraploid grass (T) and tetraploid grass/white clover (TC) was studied. Samples of lean from grilled chops and roasted leg joints were assessed by members of a group of 36 sensory panellists for texture by rating juiciness and tenderness on an eight-point scale. Lamb and abnormal flavour were assessed in lean and fat samples. Lean from lambs slaughtered off the mother at weaning was significantly more tender than from lambs slaughtered 8 to 9 weeks later (5·8v. 5·0, s.e.d. 0·18; P < 0·001). There was a tendency for lambs slaughtered off TC to be more juicy and tender. Lean from chops was significantly more juicy and tender and of superior flavour to lean from leg and overall acceptability was higher for chops. Acceptability of lamb slaughtered at weaning was higher than of lamb slaughtered 8 to 9 weeks later (5·3v. 4·9, s.e.d. 0·14; P < 0·001).

In further studies a trained sensory panel of 12 judges formed a consensus flavour profile for 10 attributes of lean and five attributes of fat. Univariate analysis revealed only small differences between treatments. Multivariate statistical procedures however identified significant treatment effects that appeared favourable to the flavour of lamb slaughtered off the mother although only around a third of the variation was explained.

Analysis of weight loss on cooking showed less wastage when lambs were slaughtered off the mother (0·209 v. 0·225, s.e.d. 0·0043; P < 0·001) and when grazed on grass/clover (TC)v.grass (D, T) (0·206v. 0·222, 0·223; s.e.d. 0·0053;P < 0·01). Weight loss on cooking was negatively correlated with texture and overall acceptability.

The results obtained provide evidence for enhanced eating quality from production systems involving the sale of lambs off the mother. Incorporation of grazing of clover pastures into production systems showed some small benefits.

Keywords

lambsmeat qualitysensory evaluationtrifolium repensweaning
Type
Research Article
Information
Animal Science , Volume 60 , Issue 2 , April 1995 , pp. 231 - 238
Copyright
Copyright © British Society of Animal Science 1995

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Arnold, G. M. and Williams, A. A. 1986. The use of generalised procrustes analysis. In Statistical procedures in food research (ed. Piggott, J. R.), pp. 233–254. Elsevier Applied Science, London.Google Scholar
Burfoot, D. 1987. Effect of thickness and location of minced fat on cooking times and weight loss of composite beef joints. International journal of Food Science and Technology 22: 49–58.CrossRefGoogle Scholar
Cramer, D. A., Barton, R. A., Shorland, F. B. and Czochanska, Z. 1967. A comparison of the effects of white clover (Trifolium repens) and of perennial ryegrass (Lolium perenne) on fat composition and flavour of lamb. Journal of Agricultural Science, Cambridge 69: 367–373.CrossRefGoogle Scholar
Czochanska, Z., Shorland, F. B., Barton, R. A. and Rae, A. L. 1970. A note on the effect of the resting period before slaughter and on the intensity of flavour and odour of lamb. New Zealand journal of Agricultural Research 13: 662.CrossRefGoogle Scholar
Field, R. A., Williams, J. C. and Miller, G. J. 1983. The effect of diet on lamb flavour. Food Technology 37: 258–263.Google Scholar
Furnival, E. P., Corbett, J. L. and Shorthose, W. R. 1977. Meat properties of lambs grown to 32 kg at various rates on phalaris or lucerne pastures and an apparent effect of preslaughter ambient temperature. Journal of Agricultural Science, Cambridge 88: 207–216.CrossRefGoogle Scholar
Lawes Agricultural Trust. 1984. Genstat V, version 2.2. Rothamsted Experimental Station, Harpenden.Google Scholar
MacFie, H. J., Bratchell, N., Greenhoff, K. and Vallis, L. V. 1989. Designs to balance the effects of order of presentation and first-order carry-over effects in Hall tests. Journal of Sensory Studies 4: 129–148.CrossRefGoogle Scholar
Meat and Livestock Commission 1980. Commercial sheep production yearbook 1979–80. Economics, Livestock and Marketing Services, Meat and Livestock Commission, Milton Keynes.Google Scholar
Meat and Livestock Commission 1993. Sheep yearbook. Meat and Livestock Commission, Milton Keynes.Google Scholar
Nicol, A. M. and Jagusch, K. T. 1971. The effect of different types of pasture on the organoleptic qualities of lambs. Journal of the Science of Food and Agriculture 22: 464–468.CrossRefGoogle Scholar
Nixon, L. N. 1981. A comparison of the effects of grass and legume pasture on sheep meat flavour. New Zealand Journal of Agricultural Research 24: 277–279.CrossRefGoogle Scholar
Park, R. J., Corbett, J. L. and Furnival, E. P. 1972. Flavour differences in meat from lambs grazed on lucerne (Medicago sativa) or phalaris (Phalaris tuberosa) pastures, Journal of Agricultural Science, Cambridge 78: 47–52.CrossRefGoogle Scholar
Purchas, R. W., Johnson, C. B., Birch, E. J., Winger, R. J., Hagyard, C. J. and Keogh, R. G. 1986. Flavour studies with beef and lamb. Department of Animal Science, Massey University, Palmerston North, New Zealand.Google Scholar
Risvik, E. 1994. Sensory properties and preferences. Meat Science 36: 67–77.CrossRefGoogle ScholarPubMed
Swift, G., Vipond, J. E., McClelland, T. H., Cleland, A. T., Milne, J. A. and Hunter, E. A. 1993. A comparison of diploid and tetraploid perennial ryegrass and tetraploid ryegrass/white clover swards under continuous sheep stocking at controlled sward heights. 1. Sward characteristics. Grass and Forage Science 48: 279–289.CrossRefGoogle Scholar
Vipond, J. E., Swift, G., McClelland, T. H., FitzSimons, J., Milne, J. A. and Hunter, E. A. 1993. A comparison of diploid and tetraploid perennial ryegrass and tetraploid ryegrass/white clover swards under continuous sheep stocking at controlled sward heights. 2. Animal production. Grass and Forage Science 48: 290–300.CrossRefGoogle Scholar
Vipond, J. E., Swift, G., Noble, R. C. and Horgan, G. 1993. Effects of clover in the diet of grazed lambs on production and carcass composition. Animal Production 57: 253–261.Google Scholar
Wood, J. D. and Fisher, A. V. 1990. Improving the quality of lamb meat — taste, fatness and consumer appeal. In New developments in sheep production (ed. Slade, C. F. R. and Lawrence, T. L. J.), occasional publication, British Society of Animal Production, no. 14, pp. 99–108.Google Scholar