EA 2009 bengoetxea, zudaire, sendra, lanz and Vergara

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EFFECT OF GRASS OR CONCENTRATE FEEDING SYSTEMS ON LAMB CARCASS AND MEAT QUALITY

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EA 2009 bengoetxea, zudaire, sendra, lanz and Vergara

  1. 1. EFFECT OF GRASS OR CONCENTRATE FEEDING SYSTEMS ON LAMB CARCASS AND MEAT QUALITY AUTHORS: HAIZEA BENGOETXEA EDURNE ZUDAIRE JOSU BERGARA YERAY LANZ EDER SENDRA
  2. 2. CONTENTS <ul><ul><ul><li>1- Introduction </li></ul></ul></ul><ul><ul><ul><li>2- Material and methods </li></ul></ul></ul><ul><ul><ul><li>3- Results </li></ul></ul></ul><ul><ul><ul><li>4- Discussion </li></ul></ul></ul><ul><ul><ul><li>5- Conclusions </li></ul></ul></ul><ul><ul><ul><li>6- Bibliography </li></ul></ul></ul>
  3. 3. (1) INTRODUCTION: <ul><li>The most important differences are in subcutaneous fat colour, meat flavour and carcase fatness </li></ul><ul><li>Animals with concentrate diet have higher average daily gains </li></ul><ul><li>Meat in a grass system is darker in colour </li></ul><ul><li>The objective was to compare the meat quality when the lambs weight 35 kg </li></ul>
  4. 4. (2) MATERIAL AND METHODS <ul><li>- ANIMALS AND DIETS: </li></ul>- FEED COLLECTION AND ANALISED: - SLAUGHTER PROCEDURES: - 32 male Ile-de-France lambs were divided in four equal groups. - A different type of food was given to each group of animals. - The sampling was done by taking an area of 200cm2 per hectare of grass and making a cut of 3 cm. - The animals were slaughters when they had had 35 Kg
  5. 5. <ul><li>- MEAT INSTRUMENTAL QUALITY: </li></ul>- MEAT SENSORY EVALUATION: - CARCASS MEASUREMENTS: - The carcasses were weighed and classified for muscular conformation and for fatness at the time of slaughter and 24 h later - The right longissimus thoracic et lumborum muscle was excised 24 h post mortem and was determined the Ph - Samples of longissimus lumborum were vacuum-packed
  6. 6. - Individual animals were considered as experimental units - STATISTYCAL ANALYSIS:
  7. 7. (3) RESULTS <ul><ul><li>DIETS CARACTHERISTICS: </li></ul></ul><ul><ul><li>The concentrate had : </li></ul></ul><ul><ul><ul><li>- 18.2% of crude protein (CP) </li></ul></ul></ul><ul><ul><ul><li>- 24.7% neutral detergent fibre (NDF) on a dry matter basis. </li></ul></ul></ul>The grass had: - 10.1% CP - 59.2% NDF 59.2% 10.1% Grass diet 24.7% 18.2% Concentrate Diet NDF CP
  8. 8. <ul><ul><ul><li>ANIMAL PERFORMANCE : </li></ul></ul></ul><ul><ul><ul><ul><li>Animals of high growth level  younger than low growth level animals in the same weight (about 35 kg). </li></ul></ul></ul></ul><ul><ul><ul><ul><li>% of the digestive tract  higher in the grass lambs than in the stall lambs. </li></ul></ul></ul></ul>
  9. 9. <ul><ul><ul><li>CARCASS CARACTHERISTICS: </li></ul></ul></ul><ul><ul><ul><ul><li>Carcasses formed grass lambs </li></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>Had a lower muscular conformation </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>Were less fatty than stall lambs. </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><li>Lower proportion of fat </li></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>Fat colour  more yellow and they had harder fat than stall lambs. </li></ul></ul></ul></ul></ul>
  10. 10. <ul><ul><li>MUSCLE INSTRUMENTAL QUALITY: </li></ul></ul><ul><ul><ul><li>The longissimus muscle ultimate pH  higher for the grass lambs compared to the stall lambs </li></ul></ul></ul><ul><ul><ul><li>The colour up to 24 h display was lighter in the stall lambs. </li></ul></ul></ul><ul><ul><ul><li>- Higher intramuscular fat content than grass lambs. </li></ul></ul></ul>
  11. 11. <ul><ul><li>SENSORY EVALUATION : </li></ul></ul><ul><ul><ul><li>Meat from stall-fed lambs was more tender and juicy than from grass-fed lambs. </li></ul></ul></ul>
  12. 12. (4) DISCUSSION: <ul><li>- CONCENTRATE FEED AND GRASS FEED DIFFERENCES: </li></ul>- Dry matter: <ul><li>Fatness: </li></ul><ul><li>Colour of carcasses: </li></ul><ul><li>The PH: </li></ul><ul><li>Flavour and fatty flavour: </li></ul>
  13. 13. (5) CONCLUSIONS: <ul><li>COMPARISON: </li></ul><ul><ul><li>Grass fed vs concentrate fed </li></ul></ul><ul><ul><li>When? Slaughtered = body weight </li></ul></ul><ul><li>THE GRASS LAMBS: </li></ul><ul><ul><li>lighter carcase </li></ul></ul><ul><ul><li>lower subcutaneous fat. </li></ul></ul><ul><li>THE STALL LAMBS: </li></ul><ul><ul><li>softer fat </li></ul></ul><ul><ul><li>marginally tender to “livery flavour” and “fatty flavour” notes. </li></ul></ul>

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