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RESEARCH ARTICLE
Contents Vol 49(3)

Sire and growth-path effects on sheep meat production. 3. Fascicular structure of lamb loin muscle (m. longissimus lumborum) and the impact on eating quality

P. G. Allingham A B F , W. Barris B , A. Reverter B , V. Hilsenstein C , R. van de Ven D and D. L. Hopkins A E
+ Author Affiliations
- Author Affiliations

A Australian Sheep Industry Cooperative Research Centre, University of New England, Armidale, NSW 2351, Australia.

B CSIRO Livestock Industries, Queensland Bioscience Precinct, 306 Carmody Road, St Lucia, Qld 4067, Australia.

C CSIRO Mathematical and Information Sciences, Biotech Imaging, Queensland Bioscience Precinct, 306 Carmody Road, St Lucia, Qld 4067, Australia.

D NSW Department of Primary Industries, Orange Agricultural Institute, Orange, NSW 2350, Australia.

E NSW Department of Primary Industries, Centre for Sheep Meat Development, Cowra, NSW 2794, Australia.

F Corresponding author. Email: peter.allingham@csiro.au

Animal Production Science 49(3) 239-247 https://doi.org/10.1071/EA08163
Submitted: 14 May 2008  Accepted: 3 December 2008   Published: 2 March 2009

Abstract

The effects of sire genetics and growth path on the fascicular structure (FS) of lamb loin muscle (m. longissimus lumborum; LL) and the consequences for eating quality were studied in progeny (n = 299) of 20 Poll Dorset sires and Merino ewes. Sires were selected on the basis of their Australian sheep breeding values (ASBV) for post-weaning growth (PWWT), loin eye muscle depth (PEMD) and subcutaneous fat (PFAT). Growth of lambs was varied by time of weaning (early or late) and by feeding level within weaning group, where lambs were either fully fed throughout or were feed restricted for 55 days then re-alimented to achieve liveweight of ~45 kg at slaughter. The FS variables were determined in differentially stained histological sections of LL by using automated image segmentation and circle geometry methodology and were defined as percentage connective tissue, perimysial seam thickness and fascicular width. Sire ASBV was not a significant covariate to measures of FS, despite ASBV-related effects on growth, carcass leanness and fatness. Independent of weaning time, faster growth was induced by re-alimentation of feed-restricted lambs, resulting in LL with less connective tissue as a percentage of cross-sectional area and larger fascicles than for fully fed peers. The direction of the perimysial seam thickness response varied with treatment and time of weaning. Rapid growth of re-alimented early weaned restricted lambs resulted in thinner seams than for fully fed peers, whereas the opposite response was observed in the late-weaned lamb contrast. This suggests that the weight and age of the lamb at the time of nutritional compromise and re-alimentation are important factors in determining the thickness of perimysial connective-tissue seams. Whilst the evidence confirms differential accretion of the myofibrillar and connective tissues and despite reports of positive effects on tenderness brought about by such changes, variation in structural measures was not associated with variation in either objective measures (compression) or sensory scores for tenderness of the loin muscle. The data from the present study support the tenet that rapid growth before slaughter, combined with appropriate sire genetics, will not compromise the physical characteristics and sensory qualities of the meat.


Acknowledgements

Technical support for this study was provided by David Stanley, Leonie Martin, Edwina Toohey, Tony Markham, Jayce Morgan, Andrew Roberts, Geoff Casburn, Brent McLeod, Joe Brunner and Stuart McClelland (NSW Department of Primary Industries), Andrew Slack-Smith and Jason Siddell (University of New England), Dr Matt McDonagh, Dr Matt Knight, Peter Walker, Matt Kerr, Dete Hasse, Erin Rutty, Paul Eason and Fahri Fahri (DPI, Victoria), Dr Greg Nattrass and Victoria Ferris (SARDI), Mal Boyce and Grace Chan (Murdoch University, Western Australia), Dr Robin Jacob (Department of Agriculture, Western Australia) and Linden Cowper, Janine Lau, Nathan Sheahan and Colin Cowell (Meat Standards Australia). Meat-quality measurements of cooking loss and compression were undertaken by the Meat Science Department at the University of New England. The excellent cooperation of Junee Abattoir employees and management is gratefully acknowledged. The study was funded by Meat and Livestock Australia and the Australian Sheep Industry Cooperative Research Centre.


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