Genotype and age effects on sheep meat production 3. Meat quality
D. L. Hopkins A B D , D. F. Stanley B , L. C. Martin B , E. S. Toohey B and A. R. Gilmour CA Australian Sheep Industry Cooperative Research Centre, Armidale, NSW 2350, Australia.
B NSW Department of Primary Industries, Centre for Sheep Meat Development, Cowra, NSW 2794, Australia.
C NSW Department of Primary Industries, Orange Agricultural Institute, Orange, NSW 2350, Australia.
D Corresponding author. Email: David.Hopkins@dpi.nsw.gov.au
Australian Journal of Experimental Agriculture 47(10) 1155-1164 https://doi.org/10.1071/EA06299
Submitted: 7 November 2006 Accepted: 5 April 2007 Published: 19 September 2007
Abstract
A 5 × 4 factorial experiment was designed in which lambs representing five genotypes were slaughtered at four ages (110, 236, 412 and 662 days of age or 4, 8, 14 and 22 months of age). The genotypes represented were Poll Dorsetgrowth × Border Leicester Merino (PDg × BLM), Poll Dorsetgrowth × Merino (PDg × M), Poll Dorsetmuscling × Merino (PDm × M), Merino × Merino (M × M) and Border Leicester × Merino (BL × M). In total, 595 animals were slaughtered and carcass traits, composition and meat quality measured. As the animals grew older, intramuscular fat percentage (IMF) increased in the longissimus (LL) muscle and as the proportion of Border Leicester parentage increased so did the levels of IMF. There was a significant sire breed effect on LL pH at 24 hours after slaughter (pH24), with Merino-sired animals having a higher pH24 than both Poll Dorset and BL-sired animals. A significant dam breed effect was found for pH24 of the semitendinosus (ST) muscle, with lambs born to Merino ewes having a higher pH than those born to BLM ewes. A significant effect of sire estimated breeding value (EBV) for yearling muscling (YEMD) on LL pH was detected indicating an increase in pH as the sire EBV for muscling increased. There was a significant Merino effect for ultimate pH of the ST, with Merino-sired animals having a higher ultimate pH than both Poll Dorset and Border Leicester-sired animals. Sucker lambs had a significantly lower ST pH than older animals. As animal age at slaughter increased, the LL became darker based on L* values. There was a significant increase in a* values as animals became older, with 14 and 22-month-old animals having redder muscle. As LL pH and YEMD EBV increased, a* values decreased. There was a significant interaction between animal age and post mortem aging time such that sucker lambs (4 months old) produced LL with the lowest shear force after 5 days of aging and exhibited the greatest decline in shear force with aging. There was a significant increase in semimembranosus muscle shear force for PDm-sired animals (mean ± s.e., 66.5 ± 1.99 Newtons) compared with other genotypes at 61.4 ± 1.28 Newtons, but this could not be attributed to YEMD.
Acknowledgements
Technical support for this study was provided by Tony Markham, Jayce Morgan, Sally Martin, Brent McLeod, Steve Sinclair, Joe Brunner, Stuart McClelland and Amanda Lang (NSW Department of Primary Industries), Kirstie Martin and Kirsty Thomson (University of New England), Peter Allingham (CSIRO) and Tracy Lamb and Rachel McGee funded by CSIRO, Drs Eric Ponnampalam, Danny Suster and Matt McDonagh, Matt Kerr, Dete Hasse, Oliver Fernando, Erin Rutty and Fahri Fahri (DPI, Victoria), Dr Greg Nattrass (SARDI) and Dr Martin Cake and Mal Boyce (Murdoch Uni). Testing of samples for shear force and intramuscular fat was undertaken by the meat science section at the University of New England. The excellent co-operation of employees and management from Junee and Hillside abattoirs is gratefully acknowledged. The study was funded by NSW Department of Primary Industries, Meat and Livestock Australia and the Australian Sheep Industry Cooperative Centre.
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