Growth, carcass and meat quality in Zwartbles lambs slaughtered at different live weights
The aim of the study was to evaluate the effect of different live weights at slaughter (LWS) of Zwartbles lambs on their daily gain (DG), carcass traits (CT) and chemical and physical characteristics of the quadriceps femoris muscle (QFM). A total of four weight groups of lambs were evaluated: group...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2023-10-01
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| Series: | Czech Journal of Animal Science |
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| Online Access: | https://cjas.agriculturejournals.cz/artkey/cjs-202310-0003_growth-carcass-and-meat-quality-in-zwartbles-lambs-slaughtered-at-different-live-weights.php |
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| author | Tomáš Janoš Jan Kuchtík Eliška Dračková Martin Hošek Tomáš Kopec Radek Filipčík |
| author_facet | Tomáš Janoš Jan Kuchtík Eliška Dračková Martin Hošek Tomáš Kopec Radek Filipčík |
| author_sort | Tomáš Janoš |
| collection | DOAJ |
| description | The aim of the study was to evaluate the effect of different live weights at slaughter (LWS) of Zwartbles lambs on their daily gain (DG), carcass traits (CT) and chemical and physical characteristics of the quadriceps femoris muscle (QFM). A total of four weight groups of lambs were evaluated: group A, LWS = up to 35 kg; group B, LWS from 35.1 to 40 kg; group C, LWS from 40.1 to 45 kg and group D, LWS from 45.1 to 50 kg. The LWS had a significant (P < 0.05) effect on DG and most CTs, when average DG and most weights of individual CTs increased with increasing LWS. The evaluation of the influence of LWS on the chemical and physical characteristics of QFM primarily shows that this factor had a significant (P < 0.05) effect only on the content of intramuscular fat (IMF) and redness index (RI), when in both cases the values of these traits increased (IMF: from 0.57 to 1.21%; RI: from 8.53 to 9.76) with increasing LWS. In conclusion, it can be stated that most of the monitored traits in all weight groups of Zwartbles lambs were comparable with their levels in specialized meat breeds of sheep. |
| first_indexed | 2024-03-11T14:29:54Z |
| format | Article |
| id | doaj.art-241f839f4f894194baed10852743c644 |
| institution | Directory Open Access Journal |
| issn | 1212-1819 1805-9309 |
| language | English |
| last_indexed | 2024-03-11T14:29:54Z |
| publishDate | 2023-10-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Animal Science |
| spelling | doaj.art-241f839f4f894194baed10852743c6442023-10-31T09:31:46ZengCzech Academy of Agricultural SciencesCzech Journal of Animal Science1212-18191805-93092023-10-01681041442210.17221/99/2023-CJAScjs-202310-0003Growth, carcass and meat quality in Zwartbles lambs slaughtered at different live weightsTomáš Janoš0Jan Kuchtík1Eliška Dračková2Martin Hošek3Tomáš Kopec4Radek Filipčík5Department of Livestock Science, Mendel University in Brno (FA), Brno, Czech RepublicDepartment of Livestock Science, Mendel University in Brno (FA), Brno, Czech RepublicDepartment of Livestock Science, Mendel University in Brno (FA), Brno, Czech RepublicDepartment of Livestock Science, Mendel University in Brno (FA), Brno, Czech RepublicDepartment of Livestock Science, Mendel University in Brno (FA), Brno, Czech RepublicDepartment of Livestock Science, Mendel University in Brno (FA), Brno, Czech RepublicThe aim of the study was to evaluate the effect of different live weights at slaughter (LWS) of Zwartbles lambs on their daily gain (DG), carcass traits (CT) and chemical and physical characteristics of the quadriceps femoris muscle (QFM). A total of four weight groups of lambs were evaluated: group A, LWS = up to 35 kg; group B, LWS from 35.1 to 40 kg; group C, LWS from 40.1 to 45 kg and group D, LWS from 45.1 to 50 kg. The LWS had a significant (P < 0.05) effect on DG and most CTs, when average DG and most weights of individual CTs increased with increasing LWS. The evaluation of the influence of LWS on the chemical and physical characteristics of QFM primarily shows that this factor had a significant (P < 0.05) effect only on the content of intramuscular fat (IMF) and redness index (RI), when in both cases the values of these traits increased (IMF: from 0.57 to 1.21%; RI: from 8.53 to 9.76) with increasing LWS. In conclusion, it can be stated that most of the monitored traits in all weight groups of Zwartbles lambs were comparable with their levels in specialized meat breeds of sheep.https://cjas.agriculturejournals.cz/artkey/cjs-202310-0003_growth-carcass-and-meat-quality-in-zwartbles-lambs-slaughtered-at-different-live-weights.phpzwartbleslive weight at slaughtercarcass traitschemical characteristics of meatphysical characteristics of meatquadriceps femoris muscle |
| spellingShingle | Tomáš Janoš Jan Kuchtík Eliška Dračková Martin Hošek Tomáš Kopec Radek Filipčík Growth, carcass and meat quality in Zwartbles lambs slaughtered at different live weights Czech Journal of Animal Science zwartbles live weight at slaughter carcass traits chemical characteristics of meat physical characteristics of meat quadriceps femoris muscle |
| title | Growth, carcass and meat quality in Zwartbles lambs slaughtered at different live weights |
| title_full | Growth, carcass and meat quality in Zwartbles lambs slaughtered at different live weights |
| title_fullStr | Growth, carcass and meat quality in Zwartbles lambs slaughtered at different live weights |
| title_full_unstemmed | Growth, carcass and meat quality in Zwartbles lambs slaughtered at different live weights |
| title_short | Growth, carcass and meat quality in Zwartbles lambs slaughtered at different live weights |
| title_sort | growth carcass and meat quality in zwartbles lambs slaughtered at different live weights |
| topic | zwartbles live weight at slaughter carcass traits chemical characteristics of meat physical characteristics of meat quadriceps femoris muscle |
| url | https://cjas.agriculturejournals.cz/artkey/cjs-202310-0003_growth-carcass-and-meat-quality-in-zwartbles-lambs-slaughtered-at-different-live-weights.php |
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