Abstract

Effect of sex on carcass characteristics and lamb meat quality of crossbred lambs (Gentile di Puglia X Val di Belice), were analysed. Eighteen lambs distributed in two groups (male and female), after weaned at 30 days, were slaughtered at 70 days of age. Dressing proportion and physical characteristics of carcass were significantly different (P<0.05), between males and females. Sex affected pH 24h in the muscles while color parameters were similar in both sexes. INTRODUCTION - Some rustic breeds have been selected in the southern regions of the Italy due to very hard feed and environmental conditions. Gentile di Puglia breed has been originated, by Merinos breed substitution on autochthonous breeds and is known for its adaptation to the local environment (hills and mountains) hard conditions. Another typical native local breed from the South Italy is Val di Belice. The breed is also adapted to live on arid soils and produce lot milk that is employed for the production of traditional fresh cheese. In Italy lambs are slaughtered very young, and less frequently, after a short fattening period, generally under intensive husbandry conditions. Many factors influence lamb meat quality such as breed (Purchas et al., 2002;) and sex (Dransfield,et al. 1990;). Meat quality and acceptability is determined by its physicochemical characteristics. Our aim is to use the effect that meat-type rams (Gentile di Puglia) produce on a milk-type sheep (Valle del Belice) in order to improve lamb meat quality.MATERIALS AND METHODS - The study was conducted with eighteen crossbred lambs (Gentile di Puglia x Val di Belice), distributed in two groups (male and female), after weaned at 30 days, received commercial concentrate and cereal straw ad libitum. All lambs were slaughtered at 70 days of age. After slaughter, carcass weight was determined and the carcasses were then chilled at 4°C for 24h in a conventional chiller, dressing (D) and shrink losses (SL) were evaluated. The pH values have been releved, using a glass electrode, on Semimembranosus (Sm), Longissimus dorsi (Ld) and Biceps femoris (Bf) muscles at slaughtering (pH1), after refrigeration to +4°C for 24 (pH24), 48 (pH48) and 72 hours (pH72). On a sample of Ld muscle the color was estimated by the Hunter Lab system using a colorimeter Minolta CR200 (illuminant D 65), which measured the values of Lightness (L), Redness (a) and Yellowness (b) by making 5 readings for each meat sample, approximately 2.5 cm thick, after refrigeration to +4°C for 24, 48 and 72 hours. Tenderness was measured using a Warner Bratzler shear device applied to an Instron 5544 and expressed as the cutting force (kg/cm2). In order to evaluate losses due to cooking, samples were weighed before and after cooking, in a convector oven at an inside temperature of the sample of 60° C over 30 minutes, measured by a diving (sinking) probe thermometer. Cooking loss was considered as a percent of the initial weight. Data were analyzed

Autore Pugliese

• Facciolongo Anna Maria

Tutti gli autori

• De Marzo D.; Facciolongo AM.; Toteda F.; Gallo R.; Nicastro F.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2012

ISSN

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ISBN

978-88-907328-0-5

Numero di citazioni Wos

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Settori ERC

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Codici ASJC

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