Characteristics of lambs fed concentrates or grazed on ryegrass to traditional or heavy slaughter weights. II. Wholesale cuts and tissue accretion.

Targhee x Hampshire lambs (average BW 24 +/- 1 kg) were used to determine the effect of finishing on concentrate or by grazing ryegrass forage on slaughter weights of 52 kg (N) or 77 kg (H) on tissue accretion and lamb wholesale cutout. When fed to similar slaughter weights, the wholesale cuts of concentrate-fed lambs were heavier (P < 0.05) than the same cuts from forage-fed lambs; however, when expressed as a percentage of side weight, carcasses of forage-fed lambs had a higher (P < 0.001) percentage of leg than concentrate-fed lambs. Increasing slaughter weight from 52 to 77 kg resulted in a 1-kg increase in loin weight for lambs finished on concentrate and a 0.60-kg increase for lambs finished on forage (diet x slaughter weight, P < 0.03); however, the increased loin weight for lambs finished on concentrate was due largely to increased fat deposition. For lambs slaughtered at 77 kg, those finished on forage had more lean mass in the leg, loin, rack, and shoulder than those finished on concentrate, but lean mass in these cuts did not differ between diets for lambs slaughtered at 52 kg (diet x slaughter weight, P < 0.01). At the normal slaughter weight (52 kg), concentrate-fed lambs had 50% more dissectible fat than forage-fed lambs, whereas at the heavy slaughter weight, a 79% greater amount of dissectible fat was observed for concentrate- vs. forage-fed lambs (diet x slaughter weight, P < 0.001). Lean and fat accretion rates were higher (P < 0.001) for concentrate-fed lambs than for forage-fed lambs. The lean-to-fat ratio of forage-fed lambs was higher (P < 0.001) than that of concentrate-fed lambs; however, forage finishing decreased accretion rates of all tissues compared with concentrate feeding, and these differences between forage and concentrate feeding were magnified at heavier slaughter weights.

Comparison of characteristics of lambs fed concentrate or grazed on ryegrass to traditional or heavy slaughter weights. I. Production, carcass, and organoleptic characteristics.

The objectives of this study were to determine the effects of finishing lambs on concentrate (C) or by grazing ryegrass forage (F) to slaughter end weights of 52 (N) or 77 kg (H) on carcass characteristics and organoleptic properties. This experiment included 64 Targhee x Hampshire lambs (average BW = 24 +/- 1 kg) in a 2 x 2 x 2 factorial arrangement of treatments to compare wethers vs. ewes, C vs. F, and N vs. H slaughter weights. No interactions (P > 0.10) were observed between gender and other main effects. Hot carcass weight and dressing percent were greater (P < 0.001) for C- than for F-fed lambs. Backfat thickness also was greater (P < 0.001) for lambs fed C than for those fed F. Moreover, USDA lean quality score and USDA yield grades were higher (P < 0.001) for C- than for F-fed lambs, as well as for lambs slaughtered at H vs. N market weights. There was a higher (P < 0.005) incidence of off odors and off flavors in cooked muscle from F- vs. C-fed lambs, and also from H vs. N slaughter-weight lambs. The heavy C-fed lambs had juicier (P < 0.001) meat than other treatment combinations. Cooked meat from C-fed lambs received higher (P < 0.001) overall acceptability scores. Concentrate-finished lambs produced fatter carcasses and more palatable meat than forage-finished lambs; however, forage finishing allowed for slaughter at heavier weights without excessive fat deposition.

Alpha-tocopherol concentrations and case life of lamb muscle as influenced by concentrate or pasture finishing.

Two experiments were conducted to evaluate alpha-tocopherol accumulation in muscle of lambs finished on pasture or concentrates. The objective for Exp. 1 was to compare accumulation of alpha-tocopherol in the longissimus muscle of pasture-fed lambs to that of lambs fed three concentrations (15, 150, and 300 IU/kg of DM) of supplemental vitamin E (all rac alpha-tocopheryl acetate) in all-concentrate diets. The objective in Exp. 2 was to investigate the effect of duration of supplemental vitamin E feeding on alpha-tocopherol content and color change during display case storage of lamb muscle. Treatments evaluated in Exp. 2 were: 15 IU of supplemental vitamin E/kg DM fed to finish; 15 IU/kg followed by 300 IU/kg of DM during the last 21 d; and 15 IU/kg DM until 7 d prior to finish, then 300 IU/kg DM. In Exp. 1, alpha-tocopherol concentration of rotational grazed alfalfa and perennial ryegrass averaged 137 and 169 mg/kg of DM. Vitamin E treatments for lambs fed concentrate diets did not affect ADG (P > 0.15), but ADG was greater (P < 0.01) for concentrate-fed lambs than for grazing lambs. For the concentrate-fed lambs, alpha-tocopherol in longissimus muscle increased quadratically (P < 0.05) as dietary concentrations of vitamin E increased. Predicted maximum alpha-tocopherol concentration in muscle occurred at about 400 IU/kg of diet DM. Longissimus muscle from lambs grazing alfalfa or ryegrass had similar (P > 0.50) alpha-tocopherol concentrations, and those concentrations were similar to values obtained when the concentrate diet supplemented with 150 IU of vitamin E/kg was fed. In Exp. 2, no differences (P > 0.10) in ADG were observed. Concentrations of longissimus alpha-tocopherol were highest when 300 IU supplemental vitamin E was fed for 21 d prior to slaughter. During a 6-d display period, semimembranosus steaks from lambs fed 300 IU of supplemental vitamin E/kg for either 7 or 21 d had higher a* and b* color readings than steaks from lambs fed 15 IU/kg of supplemental vitamin E. Increased consumption of vitamin E either via pasture or supplementation results in higher alpha-tocopherol concentrations in meat.