title: Effect of gender on meat quality in lamb from extensive and intensive grazing systems when slaughtered at the end of the growing season.
abstract: In Norway, most lambs are slaughtered at the end of the grazing season in September. An increased demand for fresh meat during the off-season may change this pattern. Castration of male lambs is not permitted, and off-season slaughtering may affect the acceptability of the meat. The objective of this study was to determine the effect of gender and the interaction between gender and diet on meat quality from Norwegian White Sheep lambs slaughtered in September. In two different experiments, 22 and 29 males compared with 22 and 46 female lambs, respectively, were used. Loin samples of M. Longissimus dorsi were analysed for sensory profile and fatty acid composition. Meat from male lambs in Experiment 2 had higher scores for cloying and rancid flavour, and lower scores for sour and sweet taste compared to meat from female lambs. It is concluded that even at the normal slaughtering time in September, significant differences between genders may occur.
authors.affiliation: Institute for Agricultural and Environmental Research, Arctic Agriculture and Land Use Division, Tjøtta, N-8860 Tjøtta, Norway. vibeke.lind@bioforsk.no
authors.forename: Vibeke
authors.initials: V
authors.lastname: Lind
authors.forename: Jan
authors.initials: J
authors.lastname: Berg
authors.forename: Svein Morten
authors.initials: SM
authors.lastname: Eilertsen
authors.forename: Margrethe
authors.initials: M
authors.lastname: Hersleth
authors.forename: Lars Olav
authors.initials: LO
authors.lastname: Eik
mesh_terms: D000821:Animal Feed; D000822:Animal Husbandry / Q000379:methods*; D000818:Animals; D004032:Diet; D005227:Fatty Acids / Q000032:analysis; D005260:Female; D006801:Humans; D008297:Male; D008460:Meat / Q000032:analysis* / Q000592:standards; D018482:Muscle, Skeletal / Q000737:chemistry; D009664:Norway; D012621:Seasons; D012737:Sex Factors; D012756:Sheep; D013649:Taste
chemical_list: D005227:Fatty Acids