Effect of Feeding Systems, Slaughter Weight and Sex on Organoleptic Properties, and Fatty Acid Composition of Lamb

Abstract

Two experiments involving 154 crossbred ewe, wether and ram lambs were undertaken to compare the effects of feeding systems, slaughter weight and sex on organoleptic properties and fatty acid composition of lamb fat. Feeding systems included bluegrass-clover pasture (PNC), pasture with a 13% protein creep (P 13), drylot with a 13% protein creep (DL 13) and drylot with a 16% protein creep (DL 16). Slaughter weights were 32, 41 and 50 kilograms. Roasts from the PNC group had the lowest flavor and overall satisfaction scores, although the scores from the other groups were acceptable. Lambs in drylot groups tended to have more tender meat than those in pasture groups, as indicated by Warner-Bratzler shear values in Exp. 1. Other organoleptic characteristics were not affected by feeding regimen, weight or sex. Fat from pasture lambs generally contained less total unsaturated fatty acids than did fat from creep fed lambs; the differences were due mostly to a higher level of stearic acid and a lower level of oleic acid in the PNC group. Linolenic acid, however, generally was higher in the PNC group. Subcutaneous fat of ewes had a higher percentage of oleic and total unsaturated fatty acids than did subcutaneous fat of wethers. Subcutaneous fat of rams had a higher percentage of palmitoleic and total unsaturated fatty acids but a lower percentage of stearic acid than did subcutaneous fat of wethers. Intramuscular fat of rams contained a higher percentage of palmitoleic, linoleic and linolenic acids than did that of wethers. Negative correlations generally were found between fat measurements and percentage long-chain unsaturated fatty acids, especially linolenic acid. Copyright © 1980. American Society of Animal Science . Copyright 1980 by American Society of Animal Science