The carcass characteristics and quality of meat from lambs grazing perennial wheat with different companion legumes (clover, serradella, lucerne) or a mineral supplement

• Published in: Meat science 2024-10, Vol.216, p.109549, Article 109549
• Main Authors: Holman, Benjamin W.B., Refshauge, Gordon, Newell, Matthew T., Hopkins, David L., Hayes, Richard C.
• Format: Article
• Language: English
• Subjects: alfalfa; calcium; Carcase composition; carcass weight; color; Colour stability; crossbreds; crude protein; energy; ewes; forage; Grazing cereals; intramuscular fat; iron; longissimus muscle; magnesium; meat; meat quality; Mineral concentration; mineral content; Ornithopus sativus; sarcomeres; Shear force; Sheep; sodium; Total volatile basic nitrogen; Water-holding capacity; wheat; zinc
• ISSN: 0309-1740; 1873-4138; 1873-4138
• DOI: 10.1016/j.meatsci.2024.109549

This study compared carcasses as well as the quality and mineral concentration of meat from lambs extensively grazing perennial wheat with clover (PW + C), serradella (PW + S), lucerne (PW + L), or a mineral salt supplement (PW + Min). A split-plot design was used, wherein 3 crossbred ewe lambs (n = 72 in total) (sub-plots) grazed each of 4 forage types (plots), that were replicated across 6 locations (blocks). The feeding study concluded after 96 d, when all the lambs were slaughtered. The left longissimus lumborum muscles (LL) were collected and wet aged for either 5 or 56 d post-mortem. Lambs grazing PW + Min were found to produce carcasses with lower dressing percentage values to those grazing the other forage types (P = 0.037). The LL of lambs grazing PW + L had the lowest crude protein values (P = 0.015). Forage type by ageing period interactions did not affect meat quality. The 56 d ageing period resulted in higher purge loss (P