Effects of genetic group, pregnancy and age on carcass traits, meat quality and fatty acid profile in female sheep

Geisa IF Esteves, Vanessa Peripolli, João BG Costa Jr, Candice B Tanure, Adriana M Menezes, Jurandir R Souza, Liris Kindlein, Guiomar P Bergmann, Helder Louvandini, Concepta McManus

Abstract


Background: Little information is available on carcass quality in nulliparous and primiparous ewes of different breeds and genetic groups. Objective: To evaluate the effect of genetic group, pregnancy, age and their interactions on carcass traits, meat quality and fatty acid profile in sheep. Methods: Eighty-five Santa Ines ewes and their crosses with Texel, Dorper and Ile de France, aged 12 month were bred with White Dorper rams to assess the influence of pregnancy on carcass composition and meat quality. After weaning, all ewes (nulliparous and primiparous) were fattened for slaughter at 21 months of age. A further 24 six to twenty one-month-old female lambs from the same genetic groups were included in the analysis to determine the fatty acid profile. Results: Genetic group affected muscle and fat weight as well as the eye muscle length. Fat weight, muscle and fat ratios, subcutaneous fat thickness and cooking loss were affected by pregnancy with nulliparous females being fatter. Meat purpose breeds such as Dorper, Texel and Ile de France showed better meat quality compared to the Santa Ines hair breed. Of the 19 identified fatty acids, saturated were present in greater quantities, especially stearic and palmitic. Omega-6 content was influenced by age and pregnancy. Conclusions: Younger and nulliparous females have better carcass quality in terms of fatty acid composition.


Keywords


commercial cuts, fat content, meat breeds, ovines, Santa Ines, slaughter age

Full Text:

PDF


DOI: https://doi.org/10.17533/udea.rccp.v32n1a03 Abstract : 252 PDF : 283

Article Metrics

Metrics Loading ...

Metrics powered by PLOS ALM


Esta publicación hace parte del Sistema de Revistas de la Universidad de Antioquia
¿Quieres aprender a usar el Open Journal system? Ingresa al Curso virtual
Este sistema es administrado por el Programa Integración de Tecnologías a la Docencia
Universidad de Antioquia
Powered by Public Knowledge Project