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Heimbuch ML, Van Buren JB, Epperson BS, Jepsen SM, Oliver KF, Nasados JA, Vinci DA, Larson M, Konetchy DE, Price WJ, Vierck KR, Legako JF, Loomas K, Insausti K, Bass PD, Colle MJ. Evaluation of growth, meat quality, and sensory characteristics of wool, hair, and composite lambs. J Anim Sci 2023; 101:skad076. [PMID: 36897807 PMCID: PMC10066723 DOI: 10.1093/jas/skad076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Accepted: 03/07/2023] [Indexed: 03/11/2023] Open
Abstract
The objectives of this study were to evaluate the growth rates, carcass quality, shelf-life, tenderness, sensory characteristics, volatile compounds, and fatty acid composition of wool, hair, and composite (wool × hair) lambs. Twenty-one wether lambs [wool (Suffolk × Polypay/Targhee; n = 7), hair (Dorper × Dorper; n = 7), and composite (Dorper × Polypay/Targhee; n = 7)] were fed from weaning to finishing at the University of Idaho Sheep Center and subsequently harvested under United States Department of Agriculture inspection at the University of Idaho Meat Lab. At 48 h postmortem, carcass measurements were taken to determine the percent boneless closely trimmed retail cuts, yield grade, and quality grade. Loins were fabricated from each carcass and wet-aged at 0°C until 10-d postmortem. Following aging, 2.54-cm bone-in loin chops were cut and randomly assigned to 4 d of retail display, Warner-Bratzler Shear Force (WBSF), or sensory analyses. Thiobarbituric acid reactive substances were analyzed on days 0 and 4 of retail display while subjective and objective color measurements were observed once daily. Samples (24 g) were also collected for volatile compound and fatty acid analysis. A mixed model analysis of variance was used to assess breed differences. Discernable effects were considered at P < 0.05. Wool lambs had heavier hot carcass weights (P < 0.001), larger rib-eye area (P = 0.015), and higher dressing percent (P < 0.001) than the other breeds. There was an interaction observed between breed and days of retail display for browning (P = 0.006). On day 1 chops from the composite breed had more browning than chops from the wool breed. No differences were observed between groups for lean muscle L* values (P = 0.432), a* values (P = 0.757), and b* values (P = 0.615). Differences were not observed in lipid oxidation (P = 0.159), WBSF (P = 0.540), or consumer acceptability (P = 0.295). There were differences found for 7 of the 45 fatty acids detected and in 3 of the 67 volatile compounds detected. In conclusion, wool lambs were heavier and had a greater carcass yield than the hair lamb carcasses. Regardless of breed, consumers did not detect sensory traits that would impact their eating experience.
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Affiliation(s)
- Mikayla L Heimbuch
- Department of Animal, Veterinary & Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Jessie B Van Buren
- Department of Animal, Veterinary & Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Brooklyn S Epperson
- Department of Animal, Veterinary & Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Sierra M Jepsen
- Department of Animal, Veterinary & Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Kayleen F Oliver
- Department of Animal, Veterinary & Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - James A Nasados
- Department of Animal, Veterinary & Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Dino A Vinci
- Palouse Research, Extension and Education Center, University of Idaho, Moscow, ID 83844, USA
| | - Mallery Larson
- Palouse Research, Extension and Education Center, University of Idaho, Moscow, ID 83844, USA
| | - Denise E Konetchy
- Department of Animal, Veterinary & Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - William J Price
- Statistical Programs, College Agricultural and Life Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Kelly R Vierck
- System Division of Agriculture, Department of Animal Science, University of Arkansas, Fayetteville, AR 72701, USA
| | - Jerrad F Legako
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - Kaitlyn Loomas
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - Kizkitza Insausti
- IS-FOOD, School of Agricultural Engineering and Biosciences, Public University of Navarra (UPNA), 31006 Pamplona, Spain
| | - Phillip D Bass
- Department of Animal, Veterinary & Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Michael J Colle
- Department of Animal, Veterinary & Food Sciences, University of Idaho, Moscow, ID 83844, USA
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