Evaluation of selected parameters of carcass quality of intensively fattened Hungarian merino and German mutton merino lambs

Abayné Hamar, Enikő and Bokor, Beáta and Szabó, Rubina Tünde and Kovács-Weber, Mária and Pajor, Ferenc and Póti, Péter (2021) Evaluation of selected parameters of carcass quality of intensively fattened Hungarian merino and German mutton merino lambs. ÁLLATTENYÉSZTÉS ÉS TAKARMÁNYOZÁS, 70 (2). pp. 147-155. ISSN 0230-1814

Preview

Text 80_ATT 2021_2_FINALr.pdf Download (153kB) | Preview

Abstract

In the Hungarian sheep sector most of the lambs produced belong to the Hungarian Merino (HM) breed. This breed has relatively weak meat production compared to other meat type merino breeds, such as German Mutton Merino (GMM) breeds. The authors’ aim was to evaluate the carcass traits (slaughter weight, warm and cold carcass weights, dressing percentage), nutritive value (dry matter, protein and fat %), and meat quality (pH, colour, drip and cooking loss, and tenderness) of eight HM and eight GMM intensive fattened lambs. To compare meat quality and nutritive value m. longissimus dorsi from each slaughtered lamb were extracted. The average live weight at slaughter was 28.1 kg for HM and 31.4 kg for GMM lambs. The average warm carcass weight and dressing percentage of GMM lambs were 19.2% and 20.6% higher compared to HM lambs. In this study, there was no difference between the nutritive parameters (dry matter, fat and protein content) of the examined breeds. In contrast, shear force (2.11 kg) and L* (lightness) values (45.6) were more favourable in HM lambs compared to GMM lambs (2.73 kg and 41.6). In addition, the total colour difference (ΔE*ab) between HM and GMM lambs’ meat samples was evaluated. The ΔE*ab value was 4.28, which was well perceptible for consumers. These meat quality information may be important for potential lamb meat consumers.

Actions (login required)

Edit Item