The evaluation of the genotype and slaughter weight effect on meat quality and fatty acid profile from two native sheep


Güngör Ö. F., Özbeyaz C., Ünal N., Akçapınar H.

Tropical animal health and production, cilt.55, sa.2, ss.116, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 55 Sayı: 2
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1007/s11250-023-03523-5
  • Dergi Adı: Tropical animal health and production
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, EMBASE, Environment Index, MEDLINE, Veterinary Science Database
  • Sayfa Sayıları: ss.116
  • Anahtar Kelimeler: Fatty acid profile, Genotype, Lamb, Meat quality, Slaughter weight
  • Ankara Üniversitesi Adresli: Evet

Özet

The purpose of this study is to investigate the quality characteristics and fatty acid composition of meat from male Akkaraman (AKK) and Bafra × Akkaraman B1 (BA B1) lambs slaughtered at different live weights. Thirty-six male lambs (18 AKK and 18 BA B1) were slaughtered at three different slaughter weights (35, 40, and 45 kg) after being fattened intensively. Meat physical quality characteristics and fatty acid profiles were used as response variables. Color parameters (L*, a*, and b*) and pH were not significantly influenced by genotype and slaughter weight (SW). Water-holding capacity (WHC) was significantly affected by SW (P < 0.05), cooking loss (CL) by genotype (P < 0.001). Increasing SW, intramuscular fat of the Longissimus thoracis muscle showed increased total unsaturated fatty acids (TUFA) (P < 0.01) and ratios of TUFA/saturated fatty acids (SFA) (P < 0.01), and decreased thrombogenic and atherogenic indices (P < 0.01). Monounsaturated fatty acids (MUFA) (P < 0.05) and polyunsaturated fatty acids (PUFA) (P < 0.01) varied on with the genotypes. In conclusion, genotype and SW did not greatly affect meat quality; however, MUFA and PUFA mutually changed according to the genotype, and fatty acid percentages improved according to the SW.