DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7509-996-9-0089

VLIV PORÁŽKOVÉ HMOTNOSTI PLEMENE ROMNEY NA KVALITU MASA / EFFECT OF SLAUGHTER WEIGHT ON MEAT QUALITY IN ROMNEY LAMBS

Eliška Dračková1, Tomáš Janoš1, Radek Filipčík1
1 Ústav chovu a šlechtění zvířat, Agronomická fakulta, MENDELU, Zemědělská 1, 613 00 Brno

The objective of this study was to assess the impact of slaughter weight on the meat quality of lambs, including parameters such as dry matter, protein content, fat content, ash content, pH value, diameter of muscle fibres, water holding capacity, and values in the CIELab system. A total of 35 Romney lambs were included in the experiment. Lambs with the lowest slaughter weight exhibited significantly lower conformation scores (p < 0.05) and fatness (p < 0.01). However, slaughter weight did not significantly affect the nutritional parameters of the lamb (p > 0.05). The group of lambs with the highest slaughter weight demonstrated the highest muscle fibres thickness (p < 0.01). Additionally, slaughter weight had a significant impact on meat lightness (L*) and yellowness (b*), with both indicators decreasing as slaughter weight increased (p < 0.01).

Keywords: lamb, slaughter weight, meat quality

pages: 89-95, online: 2024



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