Effects of genotype and fattening system on the quality of male lamb meat - Part 1: Technological properties and carcass measurements.

This study was conducted to determine the effect of genotype and fattening system on carcass measurements of lambs and technological properties of the male lamb meat (Musculus longissimus dorsi, MLD). The animal material in the study included 39 Hemsin (H) and 39 Tuj (T) male lambs. Extensive (E), semi-intensive (SI) and intensive (I) fattening systems were applied in the study, which was completed within 90 d. In the E, SI and I fattening groups, a total of 48 lambs, including 16 lambs in each group, were slaughtered. The results of the study indicated that the effect of genotype on the first-hour yellowness ( b * ), being one of the colour parameters of the MLD, and the effect of the fattening system on 1 h hour redness ( a * ) and chroma ( C * ), being among the colour parameters, were statistically significant ( P < 0.05 ). The effect of genotype and fattening system on MLD pH at 45 min (pH 45 min ) and 24 h (pH 24 h ) after the slaughtering and on the third and seventh hour drip loss (DL %) was statistically nonsignificant ( P > 0.05 ). The effect of genotype and fattening system on DL, cooking loss (CL %) and texture (TT) was nonsignificant ( P > 0.05 ), whereas the effect of these factors on water-holding capacity (WHC %) was significant ( P < 0.05 ). The effect of genotype on external carcass length (ECL), internal carcass length (ICL), internal hindquarter length (IHL), and carcass and leg conformation was statistically significant ( P < 0.05 ). The effect of the fattening system on all the carcass measurements except for carcass conformation, carcass depth (CD) and external chest width (ECW) was statistically significant ( P < 0.05 ). Genotype and fattening system affected the colour and some quality traits of meat and carcass measurements of lambs.

Effects of genotype and sex on technological properties and fatty acid composition of duck meat.

Study was conducted to determine the effects of genotype and sex on the technological properties and fatty acid composition of duck meat. Native (n = 15) and Peking (n = 15) ducks were slaughtered at 10 wk old, and meat samples were taken from M. pectoralis major (breast) and M. peroneus longus (thigh). The pH24, drip loss, expressed juice, cooking loss, Warner-Bratzler shear force (WBSF), color variables, fatty acid composition, and sensory characteristics were examined. Ultimate pH of breast meat in Peking ducks (6.01) was higher than that of native ducks (5.82). The breast drip loss (3.40%) and cooking loss (31.23%) in native ducks were higher than those in Peking ducks (2.77 and 26.69%, respectively). The expressed juice of thigh meat in native ducks (8.23%) was higher than that of Peking ducks (6.52%). Genotype and sex had no significant influence on WBSF and meat color. Lightness (L*) values of breast and thigh skin were higher in Peking ducks than native ones. In panel evaluation, panelists evaluated the meat of Peking ducks with higher odor and flavor intensity. Breast meat of native ducks had higher Σ-polyunsaturated fatty acid (∑PUFA), ∑n-6 (omega-6) proportions, nutritive value, the ratio of ΣPUFA to Σ-saturated fatty acid (∑SFA) and lower ∑SFA, atherogenic and thrombogenic indices than Peking ducks. Instrumental and sensory characteristics of duck meat as well as fatty acid composition indicate that duck finishing can be considered as an alternative source of high-quality meat production.