Liveweight and Sex Effects on Instrumental Meat Quality of Rubia de El Molar Autochthonous Ovine Breed

The effects of sex and weight on instrumental meat quality characteristics of Rubia de El Molar autochthonous ovine breed were studied. Four weight groups (10, 15, 20 and 25 kg, each of the groups with seven males and seven females) were assessed. A decrease of longissimus thoracis muscle (LT) light...

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Bibliographic Details
Published in:Animals (Basel) 2021-05, Vol.11 (5), p.1323
Main Authors: Miguel, Eugenio, Blázquez, Belén, Ruiz de Huidobro, Felipe
Format: Article
Language:English
Subjects:
Chromaticity
Collagen
Females
lamb meat
Livestock
Males
Meat
Meat quality
Muscle contraction
Muscles
Ovis aries
Quadriceps muscle
Quality assessment
Sex
Shear forces
Sheep
Species extinction
Suckling behavior
Vertebrae
weight
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Summary:The effects of sex and weight on instrumental meat quality characteristics of Rubia de El Molar autochthonous ovine breed were studied. Four weight groups (10, 15, 20 and 25 kg, each of the groups with seven males and seven females) were assessed. A decrease of longissimus thoracis muscle (LT) lightness from 43.39 for 10 kg lambs to 38.84 for 25 kg group was observed. LT redness and yellowness indices and chromaticity values increased as weight increased. The percentage of juice expelled increased from 11.52 (10 kg) to 17.15 (15 kg). The percentage of intramuscular fat in biceps femoris (BF) and supraespinatus (SE) muscles increased as weight increased. Warner–Bratzler shear force (WBSF) in raw meat and hardness in cooked meat increased as liveweight increased. However, a decrease in the amount of soluble collagen in quadriceps femoris (QF), biceps femoris (BF) and infraespinatus (IE) muscles was observed as weight increased. Sex effect was only observed for intramuscular fat content in QF and BF muscles (2.4% in males and 2.9 in females) and WBSF in raw meat (26.12 N for males and 21.25 N for females). Weight had a greater effect than sex on Rubia de El Molar meat quality characteristics.
ISSN:2076-2615
2076-2615
DOI:10.3390/ani11051323