Meat production traits of local Karayaka sheep in Turkey 1. The meat quality characteristic of lambs

  • Y. AKSOY Department of Animal Science, Faculty of Agriculture, Osmangazi University
  • Z. ULUTAS Department of Animal Production and Technology, Faculty of Agricultural Science and Technology, Nigde University

Abstract

This study is an investigation into the meat quality parameters of Karayaka lambs at differentslaughter weights (SWs). The single-born Karayaka male lambs (n=30) selected for this study were an average live-weight of 20 kg and weaned at 2.5-3 months of age. The animals with pre-specifiedSWs were divided into slaughter weight (SW) groups (30, 35, 40, 45 and 50 kg) using a fully randomized design. To determine the M. longissimus dorsi et thoracis (LD) muscle meat qualitycharacteristics, six lambs from each weight group were slaughtered. Results revealed significant differences among the slaughter groups with regard to pH, color parameters (L*-lightness,a*-redness, b* -yellowness), cooking loss (CL), drip loss (DL), moisture (M), crude protein (CP) and intramuscular fat (IF) ratios. Increasing water holding capacities (WHCs) and hardness valueswere observed with increasing SW. Significant differences were also observed among the slaughter groups with regard to total monounsaturated fatty acid + total polyunsaturated fatty acid/totalsaturated fatty acid ratios and total cholesterol content.
Published
2016-03-02
How to Cite
AKSOY, Y.; ULUTAS, Z.. Meat production traits of local Karayaka sheep in Turkey 1. The meat quality characteristic of lambs. Italian Journal of Food Science, [S.l.], v. 28, n. 1, p. 131-138, mar. 2016. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/465>. Date accessed: 17 feb. 2019. doi: https://doi.org/10.14674/1120-1770/ijfs.v465.

Keywords

Karayaka sheep, fatty acid composition, lambs, meat quality, slaughter weight