title: The effect of forage type on lamb carcass traits, meat quality and sensory traits.
abstract: The aim of this study was to evaluate the effect of different forage-types on lamb carcass, meat quality and sensory attributes. Sixty-two, White Dorper lambs finished on bladder clover, brassica, chicory+arrowleaf clover, lucerne+phalaris or lucerne, were slaughtered at a commercial abattoir. At 24h post-mortem, the m. longissimus thoracis et lumborum (LL) was removed from the left side and sliced into three equal sub-samples, vacuum packaged and randomly assigned to ageing periods (5, 12 or 40days) and the right side was aged for 5days. The m. semimembranosus and m. adductor femoris were removed and, the former was then aged for 40days. Lambs fed chicory+arrowleaf clover or lucerne had a higher dressing percentage and fat depth. Bladder clover gave the highest level of glycogen in the LL. No sensory or other meat quality trait differences were found between the treatments. In general, no treatments showed any unfavourable effect on the traits examined.
authors.affiliation: Faculty of Veterinary and Agricultural Sciences, São Paulo State University, Via de Acesso Prof. Paulo Donato Castelane, s/n - Vila Industrial, 14884-900 Jaboticabal, Brazil; Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia. Electronic address: gerlaneferreira@zootecnista.com.br.
authors.forename: Gerlane F
authors.initials: GF
authors.lastname: De Brito
authors.affiliation: School of Animal and Veterinary Science, Charles Sturt University, Wagga Wagga, NSW 2650, Australia; Graham Centre for Agricultural Innovation, Pugsley Place, Wagga Wagga, NSW 2650, Australia.
authors.forename: Shawn R
authors.initials: SR
authors.lastname: McGrath
authors.affiliation: Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia.
authors.forename: Benjamin W B
authors.initials: BW
authors.lastname: Holman
authors.affiliation: School of Animal and Veterinary Science, Charles Sturt University, Wagga Wagga, NSW 2650, Australia; Graham Centre for Agricultural Innovation, Pugsley Place, Wagga Wagga, NSW 2650, Australia.
authors.forename: Michael A
authors.initials: MA
authors.lastname: Friend
authors.affiliation: Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, Pugsley Place, Wagga Wagga, NSW 2650, Australia.
authors.forename: Stephanie M
authors.initials: SM
authors.lastname: Fowler
authors.affiliation: Orange Agricultural Institute, NSW Department of Primary Industries, Orange, NSW 2800, Australia.
authors.forename: Remy J
authors.initials: RJ
authors.lastname: van de Ven
authors.affiliation: Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, Pugsley Place, Wagga Wagga, NSW 2650, Australia.
authors.forename: David L
authors.initials: DL
authors.lastname: Hopkins
mesh_terms: D000003:Abattoirs; D000293:Adolescent; D000328:Adult; D000821:Animal Feed / Q000032:analysis*; D000818:Animals; D003116:Color; D003296:Cooking; D004032:Diet / Q000662:veterinary; D005260:Female; D063427:Food Quality; D006003:Glycogen / Q000032:analysis; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008297:Male; D008875:Middle Aged; D018482:Muscle, Skeletal / Q000737:chemistry; D000069466:Red Meat; D034561:Sheep, Domestic; D011795:Surveys and Questionnaires; D013649:Taste; D055815:Young Adult
chemical_list: D006003:Glycogen
keywords: Bladder; Brassica; Chicory; Colour; Dressing percentage; Glycogen; Grazing forages