CARCASS QUALITY AND PHYSICO-CHEMICAL CHARACTERISTICS OF MEAT OF LIGHT LAMBS

Abstract

The quality of 40 carcasses of light lambs from artificial and traditional rearing (AR, TR) was assessed on the basis of growth and carcass traits, and physico-chemical characteristics. Weights before starvation and at slaughter were similar in AR and TR lambs, respectively. The significant difference was found only in age.  The significantly lower (P<0.01) average daily gain was found in AR lambs (0.215 kg). Hot carcass weight, hot and cold dressing percentage was also lower in AR lambs (8.1 kg, 47.1 % and 45.7 %). Weights of internal organs were lower in TR lambs (except for testicules). Proportion of commercial joints in left carcass was the same (anterior-rib 7.1 %), slightly lower (neck 5 %, loin 13.2 %), or slightly higher in TR lambs (breast plus flank 20.4 %, leg 34.5 %, shoulder 19.8 %). First and third quality meat percentages did not differ significantly; second quality meat percentage was significantly higher (P<0.01) in TR lambs (26.9 %). Muscle percentage in left carcass half was significantly higher (P<0.001) in TR lambs (63.5 %), whereas percentage of fat (11.4 %) and of bone (29.2 %) in left carcass half were almost significantly (P=0.065) and significantly (P<0.01) higher in AR lambs. Of physico-chemical characteristics which were measured on samples taken from Musculus longissimus dorsi (MLD), only electric conductivity and water holding capacity were found significantly (P < 0.01) different between AR and TR lambs (lower values were found in MLD of TR lambs). Protein content tended to be higher (P=0.0513) in MLD of TR lambs (20.62 g*100g^-1).