Meat production traits of a new sheep breed called Bafra in Turkey 2. Meat quality characteristics of lambs

Yakan A. , Unal N.

TROPICAL ANIMAL HEALTH AND PRODUCTION, vol.42, no.4, pp.743-750, 2010 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 42 Issue: 4
  • Publication Date: 2010
  • Doi Number: 10.1007/s11250-009-9482-9
  • Page Numbers: pp.743-750


Meat quality characteristics of Bafra ram lambs slaughtered at different weights were investigated. A total of 24 lambs fattened intensively was slaughtered at four slaughter weights of 30, 35, 40, and 45 kg. Water-holding capacity, cooking loss, tenderness, color, as well as protein content did not vary significantly among the slaughter weight groups, although the 30-kg slaughter weight lambs displayed the greatest postmortem pH fall in musculus longissimus dorsi (P < 0.05). As slaughter weight increased, intramuscular fat of musculus longissimus dorsi showed an increasing nutritive value (P < 0.05), total unsaturated fatty acids/saturated fatty acids ratio (P < 0.05), and n6/n3 ratio (P < 0.05). However, atherogenic index and thrombogenic index values decreased with increasing slaughter weight, although this effect was not significant. The effect of slaughter weight on total cholesterol was not pronounced.