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Akat O, Cam MA. Production, reproduction, and some adaptation characteristics of Romanov sheep raised under humid temperate climate. Anim Sci J 2024; 95:e13984. [PMID: 39105685 DOI: 10.1111/asj.13984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 07/03/2024] [Accepted: 07/09/2024] [Indexed: 08/07/2024]
Abstract
This study aimed to determine the fertility and growth traits, viability, and body measurements of the Romanov sheep under breeder conditions in the humid region of Turkey. The animal material of the research consisted of sheep imported from Ukraine in 2019. In the study, there are two farms with 31 and 44 ewes in the first year and three farms with 45, 34, and 32 ewes in the second year. The reproductive performances of 186 sheep and lambs in three different farms were examined, and nine rams, one ram per 20 sheep, were used for mating. Two-year (2020 and 2021) data on the reproductive performance of pure Romanov ewes, survivability in ewes and lambs, and development characteristics in lambs were used in the present study. The conceived rate (88.17%), fecundity at birth (1.42) and at weaning (1.29), litter size at birth (1.76) and weaning (1.56), single (50.98%), twin (41.83%), and triplet birth rate (6.54%), and abortion rate (6.71%) were determined for 2 years average. Birth and weaning weights of lambs were affected by sex and birth type (p < 0.01). The Romanov sheep and their lambs did not satisfy the breeder regarding reproductive performance and lamb development.
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Affiliation(s)
- Orhan Akat
- Department of Animal Science, Graduate Education Institute, Ondokuz Mayıs University, Samsun, Turkey
| | - Mehmet Akif Cam
- Department of Animal Science, Faculty of Agriculture, Ondokuz Mayıs University, Samsun, Turkey
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Mercan L, Cam MA, Olfaz M, Kirikci K, Tufekci H, Kilic U. Fatty acid profile and sensory properties of lamb meat from males of five indigenous breeds. Arch Anim Breed 2022; 65:341-352. [DOI: 10.5194/aab-65-341-2022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Accepted: 08/23/2022] [Indexed: 11/11/2022] Open
Abstract
Abstract. The objective of this study was to determine meat quality
characteristics, fatty acid profiles, and sensory characteristics of 50
single-birth male lambs from five breeds: Artlı (n=10), Çepni (n=10), Hemşin (n=10), Karayaka (n=10), and Of (n=10). At the
beginning of the experiment, the average age and weight of the lambs were
120 ± 5 d and 30.7 ± 0.68 kg respectively. After 60 d
of intensive fattening, the average live weight before slaughter was 40.96 kg ± 0.76 kg. All evaluations were performed on samples from the longissimus thoracis et lumborum (LTL) muscle. There was no difference between breeds in terms of the pH values
of the hot carcasses, whereas the cold carcass pH values were higher (P<0.001) in
Hemşin animals than in the other breeds. Meat chemical properties (such as organic matter;
dry matter; and fat, measured as the ether extract), physical properties (such as cooking
loss; drip loss; and water-holding capacity, WHC), and instrumental values (such
as colour, L* and b* values, chewiness, hardness, and resilience) were
significantly affected by breed differences. Additionally, the differences
between breeds were found to be significant in terms of the fatty acid
composition and the evaluation of organoleptic properties, such as sensory
characteristics, flavour, and juiciness of cooked (boiled or roasted) meat.
The results show that lamb meat's physical, chemical, and sensory properties
vary by breed. The differences found in the composition and presence of meat
fatty acids between and within breeds can be used as a source of variation
for future genetic improvement strategies.
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Klupsaite D, Buckiuniene V, Bliznikas S, Sidlauskiene S, Dauksiene A, Klementaviciute J, Jurkevicius A, Zaborskiene G, Bartkiene E. Impact of Romanov breed lamb gender on carcass traits and meat quality parameters including biogenic amines and malondialdehyde changes during storage. Food Sci Nutr 2022; 10:1745-1755. [PMID: 35702312 PMCID: PMC9179120 DOI: 10.1002/fsn3.2793] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 02/11/2022] [Accepted: 02/15/2022] [Indexed: 01/10/2023] Open
Abstract
The present study aims to evaluate the effect of Romanov breed lamb gender on carcass traits and meat quality parameters, as well as on the formation of biogenic amines (BAs) and malondialdehyde during meat storage. Obtained results revealed that lamb gender had a significant influence on sternum/breastbone, ribs, right shoulder, and bones of the back leg. Significantly higher lightness (by 3%) was found for male meat; however, higher redness of female meat was observed (by 7.7%). In all cases, a lower pH was obtained for female meat. Significantly higher cooking loss (by 38%) was found for male meat. However, gender was not a significant factor in lamb meat proximate composition, or for BAs and cholesterol content. The gender of animals had a significant influence on 10-heptadecenoic (C17:1), linoleic (C18:2n - 6), total polyunsaturated FA, and total trans isomers content in meat. A significantly higher concentration of malondialdehyde was found in female lamb meat (by 43.4% and 56.8% in fresh and after 3 months of storage at -18°C, respectively) compared to males. Finally, the obtained results supplement the scarce database about the characteristics of Romanov breed meat of different gender and this is beneficial for lamb breeders and meat industry in order to obtain a better quality production.
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Affiliation(s)
- Dovile Klupsaite
- Institute of Animal Rearing TechnologyLithuanian University of Health SciencesKaunasLithuania
| | - Vilija Buckiuniene
- Institute of Animal Rearing TechnologyLithuanian University of Health SciencesKaunasLithuania
| | - Saulius Bliznikas
- Institute of Animal Rearing TechnologyLithuanian University of Health SciencesKaunasLithuania
| | - Sonata Sidlauskiene
- Institute of Animal Rearing TechnologyLithuanian University of Health SciencesKaunasLithuania
| | - Agila Dauksiene
- Institute of Animal Rearing TechnologyLithuanian University of Health SciencesKaunasLithuania
| | - Jolita Klementaviciute
- Institute of Animal Rearing TechnologyLithuanian University of Health SciencesKaunasLithuania
| | - Andrius Jurkevicius
- Institute of Animal Rearing TechnologyLithuanian University of Health SciencesKaunasLithuania
| | - Gintare Zaborskiene
- Department of Food Safety and QualityFaculty of Veterinary MedicineLithuanian University of Health SciencesKaunasLithuania
| | - Elena Bartkiene
- Institute of Animal Rearing TechnologyLithuanian University of Health SciencesKaunasLithuania
- Department of Food Safety and QualityFaculty of Veterinary MedicineLithuanian University of Health SciencesKaunasLithuania
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Suliman GM, Al-Owaimer AN, El-Waziry AM, Hussein EOS, Abuelfatah K, Swelum AA. A Comparative Study of Sheep Breeds: Fattening Performance, Carcass Characteristics, Meat Chemical Composition and Quality Attributes. Front Vet Sci 2021; 8:647192. [PMID: 33816590 PMCID: PMC8017126 DOI: 10.3389/fvets.2021.647192] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Accepted: 02/09/2021] [Indexed: 11/25/2022] Open
Abstract
Fattening performance, Carcass characteristics, chemical composition, and meat quality were evaluated in three sheep breeds: Awassi, Harri, and Najdi. Forty-five lambs of similar weight and age were raised for 90 days under similar conditions. The Harri and Najdi breeds had higher dressing-out percentages than Awassi sheep. The Awassi and Harri breeds had thicker backfat than the Najdi breed. No significant difference was found in moisture, protein, and intramuscular fat among the breeds. However, the Harri breed had a higher ash content than the Awassi and Najdi breeds. The Najdi breed had higher ultimate pH and lower cooking loss than the Awassi and Harri breeds. Awassi and Harri sheep had a higher myofibril fragmentation index, longer sarcomere length, and lower hardness and chewiness than Najdi sheep. Subjectively, no significant differences were detected between the breeds, except for flavor intensity while the Awassi sheep were rated in between and not significantly different. In conclusion, breed affected carcass characteristics, meat composition, and the quality of sheep. The dressing yield was higher in Harri and Najdi than Awassi sheep. Awassi sheep showed superior meat quality characteristics followed by Harri sheep. However, Najdi sheep had the best cooking loss percentage and flavor intensity score.
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Affiliation(s)
- G M Suliman
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia.,Department of Meat Production, Faculty of Animal Production, University of Khartoum, Khartoum North, Sudan
| | - A N Al-Owaimer
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - A M El-Waziry
- Department of Animal Production and Fishery, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt
| | - E O S Hussein
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - K Abuelfatah
- Department of Meat Production, Faculty of Animal Production, University of Khartoum, Khartoum North, Sudan
| | - A A Swelum
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia.,Department of Theriogenology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
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Abstract
Abstract
The research was performed on 136 male lambs, at an average slaughter weight of 32 to 42 kg, of the following Polish native breeds: Uhruska (UHR), Pomeranian (Pomorska, POM), Blackheaded (Czarnogłówka, CZGŁ), Podhale Zackel (Cakiel Podhalański, CKP), Wrzosówka (WRZOS), Świniarka (SWIN), Wielkopolska (WLP) and Polish Merino old type (MST). The longissimus lumborum muscle was tested to establish its basic chemical composition, physical and chemical traits as well as sensory traits. The meat quality of tested breeds was high, especially in terms of sensory traits. However, high variability of studied traits was observed depending on the breed, e.g. the average pH24 ranged between 5.58 (WLP) and 5.77 (WRZOS), intramuscular fat content ranged between 1.98% (CZGŁ) and 4.12% (WLP), meat tenderness varied from 4.2 points (POM) to 4.64 points (UHR). Somewhat dark meat colour was observed in all breeds which is worth noticing (L* from 34.86 to 38.50). According to the general estimation of tested quality traits the following breeds were on the top of the ranking: SWIN, UHR, WLP and WRZOS. Further down in the ranking the following breeds were placed: POM, MST and CKP.
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Mekki I, Smeti S, Hajji H, Yagoubi Y, Mahouachi M, Atti N. Effect of oak acorn ( Quercus ilex) intake during suckling
and fattening of Barbarine lambs on growth, meat quality and fatty acid profile. JOURNAL OF ANIMAL AND FEED SCIENCES 2019. [DOI: 10.22358/jafs/102757/2019] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Zhang L, Sun B, Xie P, Li H, Su H, Sha K, Huang C, Lei Y, Liu X, Wang H. Using near infrared spectroscopy to predict the physical traits of Bos grunniens meat. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.022] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Vargas F, Martins C, Pinto G, Ferreira M, Ricardo H, Leonardo A, Fernandes A, Teixeira A. Carcass measurements, non-carcass components and cut production of local Brazilian Pantaneiro sheep and crossbreeds of Texel and Santa Inês with Pantaneiro. Small Rumin Res 2015. [DOI: 10.1016/j.smallrumres.2014.12.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Hopkins D, Mortimer S. Effect of genotype, gender and age on sheep meat quality and a case study illustrating integration of knowledge. Meat Sci 2014; 98:544-55. [DOI: 10.1016/j.meatsci.2014.05.012] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2014] [Revised: 05/07/2014] [Accepted: 05/18/2014] [Indexed: 11/17/2022]
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Effect of sire breed on physico-chemical and sensory characteristics of lamb meat. Meat Sci 2014; 96:88-93. [DOI: 10.1016/j.meatsci.2013.06.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2012] [Revised: 06/05/2013] [Accepted: 06/07/2013] [Indexed: 11/21/2022]
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Meat quality characteristics of lambs of three organically raised breeds. Meat Sci 2012; 91:499-505. [DOI: 10.1016/j.meatsci.2012.03.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2011] [Revised: 03/03/2012] [Accepted: 03/07/2012] [Indexed: 11/18/2022]
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