Carcass and meat quality characteristics of Beni-Guil autochthonous ovine breed: effect of live weight at slaughter

Ninety female lambs of the Beni-Guil sheep breed were used to study the effect of slaughter live weight (SLW) on carcass characteristics and meat quality. The animals were raised in Morocco’s eastern area under a pastoral-transhumant system. The lambs were slaughtered at three weight classes (SLW1 =...

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Main Authors: Belhaj, Kamal, Mansouri, Farid, Rbah, Youssef, Allay, Aymane, Melhaoui, reda, Tikent, Aziz, Taaifi, Yassine, Benmoumen, Abdessamad, Boukharta, Mohamed, Sindic, Marianne, Serghini-Caid, Hana, Elamrani, Ahmed
Format: Conference Proceeding
Language:English
Subjects:
Beni-Guil sheep
Carcasses
Color
Conformation
Females
Food science
Lamb
Life sciences
Meat
Meat quality
Sciences des denrées alimentaires
Sciences du vivant
Sheep
Slaughter
slaughter live weight (SLW)
Weight
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Summary:Ninety female lambs of the Beni-Guil sheep breed were used to study the effect of slaughter live weight (SLW) on carcass characteristics and meat quality. The animals were raised in Morocco’s eastern area under a pastoral-transhumant system. The lambs were slaughtered at three weight classes (SLW1 =20-25 kg, SLW2 = 26-30 kg, SLW3 = 31-35 kg). Ultimate pH value (pHu), fat and meat color, zoometric measurement, conformation score, fatness state, and fat consistency were evaluated 24 h post-slaughter. The carcass measures and compactness indexes increase with higher SLW ( p 0.05) by SLW effect. With respect to meat color, the lightness (L*) decreased with increasing SLW, while the redness increased ( p
ISSN:2267-1242
2555-0403
2267-1242
DOI:10.1051/e3sconf/202233704003