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Effects of breed, sex, degree of maturity and nutritional management on eating quality of lamb meat

Published online by Cambridge University Press:  20 November 2017

D. Zygoyiannis ,
P. Fortomaris ,
N. Katsaounis ,
C. Stamataris ,
G. Arsenos  and
L. Tsaras
D. Zygoyiannis
Affiliation:
Department of Animal Husbandry, Faculty of Veterinary Medicine, Aristotle University, 54006 Thessaloniki, Greece
P. Fortomaris
Affiliation:
Department of Animal Husbandry, Faculty of Veterinary Medicine, Aristotle University, 54006 Thessaloniki, Greece
N. Katsaounis
Affiliation:
Department of Animal Husbandry, Faculty of Veterinary Medicine, Aristotle University, 54006 Thessaloniki, Greece
C. Stamataris
Affiliation:
Department of Animal Husbandry, Faculty of Veterinary Medicine, Aristotle University, 54006 Thessaloniki, Greece
G. Arsenos
Affiliation:
Department of Animal Husbandry, Faculty of Veterinary Medicine, Aristotle University, 54006 Thessaloniki, Greece
L. Tsaras
Affiliation:
Department of Animal Husbandry, Faculty of Veterinary Medicine, Aristotle University, 54006 Thessaloniki, Greece
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Extract

Quality of lamb meat is a topic of great importance to both retailers and consumers and has received considerable attention over the past few years (Wood et al. 1999). First of all, the theme is important for the future of sheep production. Sheep producers operate in competitive market and their survival is threatened because sheep meat is continually facing challenges to maintain/increase its market share. Second, it relates to the emergence of specific market desires. In this respect, it has been suggested that lamb meat, which meets the demands of individual markets, should be the objective if sheep production is to remain competitive (Sanudo et al. 2000). The objective of the current study was to investigate the effects of post-weaning nutrition and degree of maturity (or live weight at slaughter) on the eating quality of lamb meat produced by three dairy Greek breeds of sheep.

Type
Threatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2001 , 2001 , pp. 58
Copyright
Copyright © The British Society of Animal Science 2001

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References

Sanudo, C., Alfonso, M., Sanchez, A., Delfa, R., Texeira, A., 2000. Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system. Meat Science 56: 89–94.Google Scholar
Wood, J.D., Enser, M., Fisher, A.V. Nute, G.R. Richardson, R.I., Sheard, P.R., 1999. Manipulating meat quality and composition. Proceedings of the Nutrition Society 58: 363–370.Google Scholar