The effects of slaughter age on carcass and meat quality of Fabrianese lambs

The effects of two different slaughter age (2 vs 5 months) on carcass traits and on meat quality obtained from muscle longissimus thoracis taken from 28 Fabrianese lambs were studied. Carcass weight and dressing percentage were significantly higher (P < 0.05) in older animals. Slaughter age affected average daily gain, that was reduced in older lambs. Lamb meat from older animals showed a significant higher content of fat and protein, while cholesterol content and the ratio between Ʃ n-6/Ʃ n-3fatty acids were not statistically different. Rumenic acid (CLA) content was significantly (P < 0.05) influenced by age, with higher content in older lambs. Muscle colour (L*) was significantly (P < 0.05) lighter in younger lambs, collagen concentration was significantly (P < 0.05) higher in older lambs. Both iron and manganese contents were significantly (P < 0.05) affected by age, with an increase in older lambs. After 6 days of ageing meat tenderness was not statistically different between the two groups of lambs. The results showed that despite some carcass and meat quality differences, meat from Fabrianese lambs from both ages have comparable nutritional properties.