Hostname: page-component-cd9895bd7-7cvxr Total loading time: 0 Render date: 2024-12-19T13:49:19.551Z Has data issue: false hasContentIssue false
  • English
  • Français

Carcass traits and meat fatty acid composition of Barbarine lambs reared on rangelands or indoors on hay and concentrate

Published online by Cambridge University Press:  25 August 2015

L. Majdoub-Mathlouthi ,
B. Saïd  and
K. Kraiem
L. Majdoub-Mathlouthi*
Affiliation:
Department of Animal Production, Institut Supérieur Agronomique de Chott-Mariem, University of Sousse, 4042, Tunisia
B. Saïd
Affiliation:
Department of Animal Production, Institut Supérieur Agronomique de Chott-Mariem, University of Sousse, 4042, Tunisia
K. Kraiem
Affiliation:
Department of Animal Production, Institut Supérieur Agronomique de Chott-Mariem, University of Sousse, 4042, Tunisia
*
†E-mail: [email protected]
Get access

Abstract

The objective of this study was to compare carcass and meat quality between Barbarine lambs raised on rangelands and those reared indoors. A total of 24 weaned male lambs (23.2 kg) were allotted into two groups. The first group (GS) grazed pasture dominated by natural shrubs and was supplemented with 100 g of concentrate. The second group (HS) received oat hay and 200 to 300 g supplement of the same concentrate in order to obtain the same average daily gain (ADG) as the GS group. Six lambs from each group were slaughtered. Lambs to be slaughtered were randomly identified at the beginning of the trial. Carcass traits (offals percentage, dressing percentage, cuts yield, tissue composition, fatness and conformation) were determined; pH and meat and fat color were measured. Samples from longissimus lumborum were collected to analyze fatty acid composition. The GS group was characterized by a higher offals percentage, associated with higher lungs, heart, liver and kidney percentage. Carcass dressing percentage defined as the rate between hot carcass weight and empty BW was lower by 3.4% in the GS group. No differences were observed for carcass meat yield and carcass and leg compactness. Shoulder bone percentage of the GS group was higher, without differences in fat and lean percentages. Fat thickness, kidney and tail fats were lower in the GS lambs. However, intramuscular fat content was not affected. Percentages of saturated fatty acids and polyunsaturated fatty acids (PUFA) were not modified, whereas levels of n-3 and long n-3PUFA (EPA, DPA and DHA) as well as Δ5 desaturase plus Δ6 desaturase index were higher for the GS group. Thrombogenic and atherogenic indexes were not altered. No significant effects were observed for meat pH, meat and fat color. Despite having the same ADG, lambs from the GS group were less fatty, and their meat was richer in beneficial fatty acids.

Keywords

feeding systemsheepcarcass qualitymeatpolyunsaturated fats
Type
Research Article
Information
animal , Volume 9 , Issue 12 , December 2015 , pp. 2065 - 2071
Copyright
© The Animal Consortium 2015 

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

Association of Official Analytical Chemists 1995. Official methods of analysis of Association of Official Analytical Chemists, 16th edition. AOAC, Washington, DC.Google Scholar
Atti, N, Bocquier, F and Khaldi, G 2004. Performance of the fat-tailed Barbarine sheep in its environment: adaptive capacity to alternation of underfeeding and re-feeding periods. A review. Animal Research 53, 165–176.Google Scholar
Atti, N and Mahouachi, M 2011. The effect of diet, slaughter weight and docking on growth, carcass composition and meat quality of fat-tailed Barbarine lambs. A review. Tropical Animal Health and Production 43, 1374–1378.Google Scholar
Aurousseau, B, Bauchart, D, Calichon, E, Micol, D and Priolo, A 2004. Effect of grass or concentrate feeding system and rate of growth on triglyceride and phospholipid and their fatty acids in the M. Longissimus thoracis of lambs. Meat Science 66, 531–541.CrossRefGoogle ScholarPubMed
Barcelo-Coblijn, G and Murphy, EJ 2009. Alpha-linolenic acid and its conversion to longer chain n-3 fatty acids: benefits for human health and a role in maintaining tissue n-3 fatty acid levels. Progress in Lipid Research 48, 355–374.Google Scholar
Ben Salem, H, Priolo, A and Morand-Fehr, P 2008. Shrubby vegetation and agro-industrial by-products as alternative feed resources for sheep and goats: effects on digestion, performance and product quality. Animal Feed Science and Technology 147, 1–2.Google Scholar
Borton, RJ, Loerch, SC, McClure, KE and Wulf, DM 2005. Comparison of characteristics of lambs fed concentrate or grazed on rye grass to traditional or heavy weights. I. Production, carcass, and organoleptic characteristics. Journal of Animal Science 83, 679–685.CrossRefGoogle ScholarPubMed
Bouaziz, A, Dhouib, A, Loukil, S, Boukhris, M and Sayadi, S 2009. Polyphenols content, antioxidant and antimicrobial activities of extracts of some wild plants collected from the south of Tunisia. African Journal of Biotechnology 8, 7017–7027.Google Scholar
Commission Internationale de l’Eclairage 1986. Colorimetry, 2nd edition. CIE Publication, Vienna, Austria.Google Scholar
Dal Bosco, A, Mugnai, C, Roscini, V, Mattioli, S, Ruggeri, S and Castellini, C 2014. Effect of dietary alfalfa on the fatty acid composition and indexes of lipid metabolism of rabbit meat. Meat Science 96, 606–609.Google Scholar
Diaz, MT, Alvarez, L, De la Fuente, J, Sanudo, C, Campo, MM, Oliver, MA, Font I Furnols, M, Montossi, F, San Julian, R, Nute, GR and Caneque, V 2005. Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay. Meat Science 71, 256–263.CrossRefGoogle ScholarPubMed
Diaz, MT, Velasco, S, Caneque, V, Lauzurica, S, Ruiz de Huidobro, F, Perez, C, Gonzalez, J and Manzanares, C 2002. Use of concentrate or pasture for fattening lambs and its effect on carcass and meat quality. Small Ruminant Research 43, 257–268.CrossRefGoogle Scholar
Fisher, AV and De Boer, H 1994. The EAAP standard method of sheep carcass assessment. Carcass measurements and dissection procedures. Report of the EAAP working group on carcass evaluation, in cooperation with the CIHEAM Instituto Agronomico Mediterraneo of Zaragoza and the CEC Direcorate General for agriculture in Brussels. Livestock Production Science 38, 149–159.CrossRefGoogle Scholar
Gillet, F 2000. La phytosociologie synusiale intégrée: guide méthodologique, 4th edition. Institut De Botanique, Université De Neuchâtel, Neuchâtel, Switzerland.Google Scholar
Immonen, K, Ruusunen, M, Hissa, K and Puolanne, E 2000. Bovine muscle concentration in relation to finishing diet, slaughter and ultimate pH. Meat Science 55, 25–31.Google Scholar
Karim, SA, Kuldeep, P, Suresh, K and Singh, VK 2007. Carcass traits of Kheri lambs maintained on different system of feeding management. Meat Science 76, 395–401.CrossRefGoogle ScholarPubMed
Khiaosa-Ard, R, Bryner, SF, Scheeder, MRL, Wettstein, HR, Leiber, F, Kreuzer, M and Soliva, CR 2009. Evidence for the inhibition of the terminal step of ruminal α-linolenic acid biohydrogenation by condensed tannins. Journal of Dairy Science 92, 177–188.Google Scholar
Kirchofer, K, Calkins, CR, Burson, DE and Eskridge, K 2002. Factors influencing color development in beef. Nebraska Beef Cattle Reports, USA, 268, pp. 79–82.Google Scholar
Knock, RC 2007. Carcass and meat quality characteristics of pasture and feedlot-finished beef steers supplemented with 25-hydroxyvitamin D3. PhD thesis, Iowa State University, USA.Google Scholar
Lourenço, M, Ramos-Morales, E and Wallace, RJ 2010. The role of microbes in rumen lipolysis and biohydrogenation and their manipulation. Animal 4, 1008–1023.Google Scholar
Luciano, G, Monahan, FJ, Vasta, V, Pennisi, P, Bella, A and Priolo, A 2009. Lipid and color stability of meat from lambs fed fresh herbage or concentrate. Meat Science 81, 120–125.Google Scholar
Majdoub-Mathlouthi, L, Saïd, B, Say, A and Kraiem, K 2013. Effect of concentrate level and slaughter body weight on growth performances carcass traits and meat quality of Barbarine lambs fed oat hay based diet. Meat Science 93, 557–563.CrossRefGoogle ScholarPubMed
Maiorano, G, Ciarlariello, A, Cianciullo, D, Roychoudhury, S and Manchisi, A 2009. Effect of suckling management on productive performance, carcass traits and meat quality of Comisana lambs. Meat Science 83, 577–583.Google Scholar
McAfee, AJ, McSorley, EM, Cuskelly, J, Moss, BW, Wallace, JMW, Bonhan, MP and Fearson, AM 2010. Red meat consumption: an overview of the risks and benefits. Meat Science 84, 1–13.Google Scholar
Murphy, TA, Lorech, SC, McClure, KR and Solomon, MB 1994. Effects of restricted feeding on growth performance and carcass composition of lambs. Journal of Animal Science 72, 3131–3137.Google Scholar
Nasri, S, Ben Salem, H, Vasta, V, Abidi, S, Makkar, HPS and Priolo, A 2011. Effect of increasing levels of Quillaja sponaria on digestion, growth and meat quality of Barbarine lambs. Animal Feed Science and Technology 164, 71–78.Google Scholar
Nuernberg, K, Fischer, A, Nuernberg, G, Ender, K and Dannenberger, D 2008. Meat tissue and fatty acid composition of Skudde lambs fed grass versus concentrate. Small Ruminant Research 74, 279–283.Google Scholar
Papi, N, Mostafa-Tehrani, A, Amanlou, H and Memarian, M 2011. Effects of dietary forage-to-concentrate ratios on performance and carcass characteristics of growing fat-tailed lambs. Animal Feed Science and Technology 163, 93–98.Google Scholar
Priolo, A, Micol, D, Agabriel, J, Prache, S and Dransfield, E 2002. Effect of grass or concentrate feeding systems on lamb carcass and meat quality. Meat Science 62, 179–183.Google Scholar
Shingfield, KJ, Bonnet, M and Scollan, ND 2013. Recent developments in altering the fatty acid composition of ruminant derived foods. Animal 7 (suppl. 1), 132–162.Google Scholar
Ulbricht, TLV and Southgate, DAT 1991. Coronary heart disease: seven dietary factors. The Lancet 338, 985–992.Google Scholar
Vasta, V, Mele, M, Serra, A, Scerra, M, Luciano, G, Lanza, M and Priolo, A 2009. Metabolic fate of fatty acids involved in ruminal biohydrogenation in sheep fed concentrate or herbage with or without tannins. Journal of Animal Science 87, 2674–2684.Google Scholar
Vestergaard, M, Oksbjerg, N and Henckel, P 2000. Influence of feeding intensity, grazing and finishing feeding on muscle fibre characteristics and meat color of semitendinosus, longissimus dorsi and supraspinatus muscles of young bulls. Meat Science 54, 177–185.Google Scholar
Williamson, CS, Foster, RK, Stanner, SA and Buttriss, JL 2005. Red meat in the diet. British Nutrition Foundation, Nutrition Bulletin 30, 323–355.CrossRefGoogle Scholar
Wood, JD, Enser, M, Fisher, AV, Nute, GR, Sheard, PR, Richardson, RI, Hughes, SI and Whittington, FM 2008. Fat deposition, fatty acid composition and meat quality. Meat Science 78, 343–358.CrossRefGoogle ScholarPubMed
Wood, JD, Richardson, RI, Nute, GR, Fisher, AV, Campo, MM, Kasapidou, E, Sheard, PR and Enser, M 2003. Effects of fatty acids on meat quality: a review. Meat Science 66, 21–32.Google Scholar
Zapletal, D, Kuchtik, J and Dobes, I 2010. The effect of genotype on the chemical and fatty acid composition of the quadriceps femoris muscle in extensively fattened lambs. Archiv Tierzucht 53, 589–599.Google Scholar