Muscularity and eating quality of lambs: Effects of breed, sex and selection of sires using muscularity measurements by computed tomography

E A Navajas; N R Lambe; A V Fisher; G R Nute; L Bünger; G Simm

doi:10.1016/j.meatsci.2007.08.006

Muscularity and eating quality of lambs: Effects of breed, sex and selection of sires using muscularity measurements by computed tomography

E A Navajas, N R Lambe, A V Fisher, G R Nute, L Bünger, G Simm

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Abstract / Description of output

Differences in muscularity of the hind leg (HL) and lumbar region (LR) were investigated between sexes (ram vs ewe lambs), breeds (Scottish Blackface, SBF vs Texel, TEX) and progeny of high- and low-muscularity sires (HM, LM) (n=471). The influence of these factors on meat eating quality (MEQ) was also examined (n=229). TEX lambs had 16% greater muscularity than SBF in both regions, whilst differences between sire groups were 4%. Ewe lambs had slightly higher values of muscularity for the HL than rams, but values were similar for the LR. Meat from SBF lambs had higher tenderness, stronger lamb flavour and higher overall liking than TEX meat. Sex had a weak influence with ram lambs having a stronger abnormal flavour and lower overall liking in the LR only. No significant differences in MEQ were found between HM- and LM-sired lambs, suggesting that improvements in muscularity would not have unfavourable effects on MEQ.

Original language	English
Pages (from-to)	105-12
Number of pages	8
Journal	Meat Science
Volume	79
Issue number	1
DOIs	https://doi.org/10.1016/j.meatsci.2007.08.006
Publication status	Published - May 2008
Externally published	Yes

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@article{c7484deb291346f08b0178f1cffad6fc,

title = "Muscularity and eating quality of lambs: Effects of breed, sex and selection of sires using muscularity measurements by computed tomography",

abstract = "Differences in muscularity of the hind leg (HL) and lumbar region (LR) were investigated between sexes (ram vs ewe lambs), breeds (Scottish Blackface, SBF vs Texel, TEX) and progeny of high- and low-muscularity sires (HM, LM) (n=471). The influence of these factors on meat eating quality (MEQ) was also examined (n=229). TEX lambs had 16% greater muscularity than SBF in both regions, whilst differences between sire groups were 4%. Ewe lambs had slightly higher values of muscularity for the HL than rams, but values were similar for the LR. Meat from SBF lambs had higher tenderness, stronger lamb flavour and higher overall liking than TEX meat. Sex had a weak influence with ram lambs having a stronger abnormal flavour and lower overall liking in the LR only. No significant differences in MEQ were found between HM- and LM-sired lambs, suggesting that improvements in muscularity would not have unfavourable effects on MEQ.",

author = "Navajas, {E A} and Lambe, {N R} and Fisher, {A V} and Nute, {G R} and L B{\"u}nger and G Simm",

year = "2008",

month = may,

doi = "10.1016/j.meatsci.2007.08.006",

language = "English",

volume = "79",

pages = "105--12",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "1",

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TY - JOUR

T1 - Muscularity and eating quality of lambs

T2 - Effects of breed, sex and selection of sires using muscularity measurements by computed tomography

AU - Navajas, E A

AU - Lambe, N R

AU - Fisher, A V

AU - Nute, G R

AU - Bünger, L

AU - Simm, G

PY - 2008/5

Y1 - 2008/5

N2 - Differences in muscularity of the hind leg (HL) and lumbar region (LR) were investigated between sexes (ram vs ewe lambs), breeds (Scottish Blackface, SBF vs Texel, TEX) and progeny of high- and low-muscularity sires (HM, LM) (n=471). The influence of these factors on meat eating quality (MEQ) was also examined (n=229). TEX lambs had 16% greater muscularity than SBF in both regions, whilst differences between sire groups were 4%. Ewe lambs had slightly higher values of muscularity for the HL than rams, but values were similar for the LR. Meat from SBF lambs had higher tenderness, stronger lamb flavour and higher overall liking than TEX meat. Sex had a weak influence with ram lambs having a stronger abnormal flavour and lower overall liking in the LR only. No significant differences in MEQ were found between HM- and LM-sired lambs, suggesting that improvements in muscularity would not have unfavourable effects on MEQ.

AB - Differences in muscularity of the hind leg (HL) and lumbar region (LR) were investigated between sexes (ram vs ewe lambs), breeds (Scottish Blackface, SBF vs Texel, TEX) and progeny of high- and low-muscularity sires (HM, LM) (n=471). The influence of these factors on meat eating quality (MEQ) was also examined (n=229). TEX lambs had 16% greater muscularity than SBF in both regions, whilst differences between sire groups were 4%. Ewe lambs had slightly higher values of muscularity for the HL than rams, but values were similar for the LR. Meat from SBF lambs had higher tenderness, stronger lamb flavour and higher overall liking than TEX meat. Sex had a weak influence with ram lambs having a stronger abnormal flavour and lower overall liking in the LR only. No significant differences in MEQ were found between HM- and LM-sired lambs, suggesting that improvements in muscularity would not have unfavourable effects on MEQ.

U2 - 10.1016/j.meatsci.2007.08.006

DO - 10.1016/j.meatsci.2007.08.006

M3 - Article

C2 - 22062603

SN - 0309-1740

VL - 79

SP - 105

EP - 112

JO - Meat Science

JF - Meat Science

IS - 1

ER -

Muscularity and eating quality of lambs: Effects of breed, sex and selection of sires using muscularity measurements by computed tomography

Abstract / Description of output

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