Estudios sobre crecimiento y desarrollo en corderos de raza manchega

Se ha realizado el sacrificio de corderos machos simples de raza manchega a los 15 kg. p.v. (destete), 25 y 35 kg. p.v, tras el faenado de las canales, se ha diseccionado la media canal izquierda. De los resultados, se desprende que la mayoría de los órganos prolongan su desarrollo mientras dura el del animal. Las canales son longilineal, de características similares a las de otras razas españolas. Los componentes de la canal se desarrollan según el modelo disto-proximal. Los diferentes depósitos grasos siguen el orden de desarrollo siguiente: pélvico, renal, intermuscular y subcutáneo. Las variables que mejor predicen la composición tisular de la canal son las medidas del engrasamiento, y el porcentaje de los tejidos de la pierna (la grasa subdividida en los distintos depósitos

Live Weight and Sex Effects on Sensory Quality of Rubia de El Molar Autochthonous Ovine Breed Meat

Fifty-six Rubia de El Molar ovine breed lamb carcasses were divided into 8 groups (n = 7 per group) according to weight (10, 15, 20 and 25 kg) and sex (male and female) to study the effect of these factors on meat sensory characteristics, assessed by means of a trained panel. Heavier animals showed a more-springy meat and also received lower scores for pleasantness. Assessors gave lower scores for flavour and pleasantness in female meat. A high correlation was detected between hardness and springiness, number of chews, and pleasantness. Juiciness, greasiness, and flavour were also sensory variates highly correlated. Pleasantness was only correlated to hardness. Changes from 10 to 25 kg did not affect juiciness, greasiness, flavour, and number of chews. There are no significant differences in the sensory quality of lambs slaughtered at 10 and 15 kg live weight, and also between 20 and 25 kg groups. Heavy carcasses (20 and 25 kg) showed a more hard and springy meat than light carcasses (10 and 15 kg). Besides, the 10 and 15 kg animals group received higher scores for pleasantness. This work showed differences in suckling lambs’ meat sensory parameters between Rubia de El Molar and other ovine breeds

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) 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

Use of whole barley with a protein supplement to fatten lambs under different management systems and its effect on meat and carcass quality

This study involved 53 Talaverana-breed lambs fattened until reaching a slaughter weight of 28 kg. After weaning at 45 days of age, the lambs were divided into four study groups. The lambs of two of the groups were fattened at pasture, while those of the other two groups were kept on a drylot. One group at pasture and another on the drylot received a commercial fattening concentrate. The other two groups received whole barley with a protein supplement. Drylot lambs displayed better carcass dressing, greater carcass fatness, higher carcass conformation values and a superior refrigerated carcass weight than lambs fattened at pasture. Lambs fattened with concentrate displayed better carcass dressing, higher carcass compactness and less digestive tract development (due to a lower proportion of stomach and digestive content) than those fed barley. The fat colour of lambs fattened at pasture was lighter (greater L$^*$) than that of the drylot lambs, and the lambs fed concentrate exhibited a higher redness index (a$^*$) than those fed barley. The longissimus dorsi (LD) muscle was used to evaluate meat quality. The lambs fattened at pasture displayed a lower lightness value, lower cooking losses and greater pleasantness scores in the sensorial analysis than drylot lambs. The lambs fattened at pasture presented lower values of fatty acids with an odd number of carbon atoms and monounsaturated fatty acids and higher linolenic acid (C18:3) levels than drylot lambs in both the intramuscular fat of the LD muscle and in subcutaneous fat. The lambs fed barley exhibited a higher proportion of fatty acids with an odd number of carbon atoms and lower C18:3 values than the lambs given the concentrate.Utilisation de l'orge entière pour l'engraissement d'agneaux avec des systèmes d'élevage différents. Effets sur la qualité de la carcasse et de la viande. Cinquante trois agneaux de la race Talaverana ont été engraissés jusqu'à un poids d'abattage de 28 kg. Après le sevrage à 45 jours d'âge, les agneaux ont été divisés en quatre lots expérimentaux, deux ont été engraissés au pâturage et deux autres en bergerie. Un des deux lots de chaque système d'engraissement a été nourri avec un aliment concentré commercial, tandis que l'autre a reçu de l'orge entière avec un supplément protéique. Les agneaux élevés en bergerie ont présenté un rendement de carcasse supérieur, des carcasses plus lourdes (poids de carcasse froide), un état d'engraissement plus important et une meilleure conformation que les agneaux élevés au pâturage. Les animaux qui ont reçu l'aliment commercial ont eu un rendement et une compacité de la carcasse plus élevés que ceux nourris avec l'orge. En revanche, le poids du tractus digestif plein a été moins important, en raison d'une moindre proportion d'estomacs et de contenu digestif. La luminosité (L$^*$) du gras chez les agneaux au pâturage a été plus élevée que celle des agneaux élevés en bergerie ; l'indice de rouge (a$^*$) a été supérieur chez les animaux nourris avec l'aliment commercial. L'évaluation de la qualité de la viande sur le muscle longissimus dorsi (LD) a montré que la luminosité (L$^*$) de la viande a été plus faible chez les agneaux au pâturage. De même, les pertes par cuisson ont été moindres. Lors de l'analyse sensorielle, les dégustateurs ont perçu cette viande comme plus agréable à consommer. Le gras intramusculaire (LD) et le gras sous-cutané des agneaux au pâturage ont présenté une plus petite quantité d'acides gras, soit à chaîne impaire, soit mono-insaturés, ainsi qu'une plus grande proportion d'acide linolénique (C18:3). En revanche, la quantité d'acides gras impairs a été plus importante alors que celle de C18:3 a été plus faible dans le gras des animaux nourris avec l'orge