Articles | Volume 60, issue 3
Arch. Anim. Breed., 60, 225–233, 2017
Arch. Anim. Breed., 60, 225–233, 2017

Original study 24 Jul 2017

Original study | 24 Jul 2017

Carcass and meat quality characteristics of lambs reared in different seasons

Hulya Yalcintan, Bulent Ekiz, Omur Kocak, Nursen Dogan, P. Dilara Akin, and Alper Yilmaz Hulya Yalcintan et al.
  • Istanbul University Veterinary Faculty, Department of Animal Breeding and Husbandry, Avcilar, 34320 Istanbul, Turkey

Abstract. Thirty-six Kivircik male lambs were used to determine the effects of rearing season (winter rearing – WR; spring–summer rearing – SSR; and autumn rearing – AR) on carcass and meat quality characteristics. Average daily gain in the period 0–134 days, final weight, cold carcass weight and real dressing percentage were higher in WR lambs than lambs from SSR and AR groups. Furthermore, SSR and AR lambs did not show significant differences for these traits (P  >  0.05). WR lambs had the highest values in terms of back fat thickness, subjective carcass fatness score and fat percentage in pelvic limb, which gives information about the carcass fatness. Final meat pH, expressed juice and meat lightness 1 h after cutting were higher for SSR lambs than for WR and AR lambs. SSR lambs had the lowest scores in terms of flavour intensity, flavour quality and overall acceptability in the sensory evaluation panel. In conclusion, WR lambs yielded better carcass quality than SSR and AR lambs. When the rearing season is to be decided, the higher carcass quality of WR lambs and the lesser appreciation of meat of SSR lambs by consumers should be considered.

Short summary
We tried to figure out whether it was possible to produce high-quality lamb meat the whole year by taking advantage of seasonal pastures. We reared lambs in winter, spring–summer and autumn. Average daily gain, carcass weight and dressing percentage increased in winter lambs. Carcass fatness decreased in spring–summer and autumn lambs which suckled their dams and also grazed in seasonal pasture. Meat from spring–summer lambs was not appreciated by the panellists in the sensory evaluation.