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Diverse lamb genotypes-2. Meat pH, colour and tenderness
1NSW Agriculture, PO Box 242, Cowra, New South Wales, 2794 Australia.
Meat Science
|November 9, 2011
Summary
Lamb genotype significantly impacts meat pH and tenderness, with specific sire lines affecting muscle toughness and color. Border Leicester × Merino and Merino × Merino lambs generally showed higher pH values.
Area of Science:
- Animal Science
- Meat Science
- Genetics
Background:
- Meat quality traits like ultimate pH, color, and tenderness are crucial for consumer acceptance and industry standards.
- Genotypic variations in livestock can influence these meat quality parameters, necessitating detailed investigation for breeding programs.
Purpose of the Study:
- To investigate the effects of different lamb genotypes on meat ultimate pH, color, and tenderness.
- To determine the influence of specific sire genetics on meat quality traits, including muscle shear force and color values.
Main Methods:
- Conducted three experiments involving 436 lambs from various sire breeds (Texel, Poll Dorset, Border Leicester, Merino) crossed with different ewe breeds.
- Measured meat ultimate pH, color (using a chromameter), and tenderness (shear force) in multiple muscles (e.g., M. Longissimius thoracis et lorboum, M. Semimembranosus).
- Analyzed data considering lamb sex (cryptorchid males, ewes) and specific sire effects on meat quality traits.
Main Results:
- Significant differences in meat pH were observed between genotypes, with Border Leicester × Merino and Merino × Merino lambs exhibiting higher pH values.
- Poll Dorset × Border Leicester × Merino ewes showed lower pH than Border Leicester × Merino ewes; cryptorchids displayed varied pH responses based on genotype.
- One Poll Dorset sire (Sire 3) significantly increased LL muscle toughness and reduced L* color values in its progeny, despite heavier boneless loins.
Conclusions:
- Lamb genotype is a significant determinant of meat ultimate pH, with specific crosses showing distinct pH profiles.
- Sire genetics play a critical role in meat tenderness and color, with potential implications for breeding strategies aimed at enhancing meat quality.
- Further research into the genetic basis of meat quality traits can optimize livestock breeding for improved meat characteristics.
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