| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2450261 | Meat Science | 2012 | 7 Pages |
Effect of production system on carcass and meat quality was investigated in four groups of lambs: i. W-C lambs were weaned between 45 and 60 days of age and then were fattened with concentrate feed until slaughter; ii. W-G-S lambs were weaned and then taken to pasture and wheat stubble; iii. UW-C lambs were fattened with concentrate feed and they suckled their dams until slaughter; iv. UW-G lambs were kept with their dams and were taken to pasture in the day-time. Hot carcass weight was 13.62, 12.52, 14.37 and 13.88 kg (P < 0.001), and dressing percentage was 55.24, 51.77, 57.83 and 55.38% (P < 0.001), for W-C, W-G-S, UW-C and UW-G lambs, respectively. Ultimate meat pH was higher in W-G-S lambs than lambs from W-C and UW-C systems (P < 0.05). W-G-S lambs had higher shear force value in longissimus dorsi muscle (P < 0.05) and lower meat lightness (P < 0.001) than those of other systems. Panellists gave the lowest sensory scores, except juiciness, to meat of W-G-S lambs.
► Carcass and meat quality traits of lambs in four different production systems. ► Lambs fed concentrate reached to final weight earlier than those of grazed lamb. ► Lambs grazed in pasture and then stubble had lowest carcass fatness score. ► Lambs fed concentrate had higher meat lightness than those of grazing-based systems. ► Lambs grazed in pasture and then stubble had the toughest meat.
