Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8504138 | Small Ruminant Research | 2018 | 17 Pages |
Abstract
The effect of lairage time (30âmin, 2.5âh, 5âh and 15âh) on stress parameters, certain carcass and meat quality traits and sensory scores of ewe lambs was performed. Forty ewe lambs which were transported for 2âh were slaughtered at 30âmin (L30âmin), 2.5âh (L2.5âh), 5âh (L5âh) and 15âh (L15âh) after arrival to the abattoir. Blood samples were taken at home pen, beginning of lairage and exsanguination to determine the concentrations of cortisol, glucose, lactate dehydrogenase (LDH), and creatinine kinase (CK). M. longissimus dorsi was used to analyse instrumental meat quality traits and sensory evaluation. Lairage time had no effect on plasma cortisol, CK, LDH and glucose levels (Pâ>â0.05), while sampling time had a significant effect on these parameters (Pâ<â0.001). Concentrations of haematological parameters increased after 2âh transportation. Glucose and LDH levels at exsanguination returned to the levels at home pen in L5âh and L15âh treatments, while plasma cortisol levels at exsanguination returned to the levels at home pen in all treatments. Percentage of weight loss during lairage was higher in ewe lambs of L15âh than other treatments. Ultimate pH was significantly lower in L15âh groups than other treatments. There were no primary effect of lairage time on odour intensity, tenderness, juiciness as well as flavour intensity. While 15âh lairage period was sufficient for full recovery of stress responses caused by 2âh transport, sensory and instrumental meat quality traits were not adversely affected by lairage period.
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Authors
Hulya Yalcintan, Pembe Dilara Akin, Nursen Ozturk, Kozet Avanus, Karlo Muratoglu, Omur Kocak, Alper Yilmaz, Bulent Ekiz,