The effect of feeding system on slaughter-carcass characteristics, meat quality, and fatty acid composition of lambs

Karaca S., Yilmaz A., Kor A., Bingöl M., Cavidoʇlu İ., Ser G.

ARCHIVES ANIMAL BREEDING, vol.59, no.1, pp.121-129, 2016 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 59 Issue: 1
  • Publication Date: 2016
  • Doi Number: 10.5194/aab-59-121-2016
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.121-129
  • Van Yüzüncü Yıl University Affiliated: Yes


In this study, we aimed to determine the slaughter-carcass characteristics, meat quality, and fatty acid composition in lambs raised under intensive and extensive conditions. The animal material consisted of 30 Norduz male lambs, with an average age of 171 days. The lambs were divided into two groups: concentrate-fed lambs (CO) and pasture-fed lambs (PS). The results showed that the CO lambs had heavier carcasses (p < 0.001), a higher dressing percentage (p < 0.001), and higher intramuscular fat (p < 0.01) than the PS lambs. It was determined that the longissimus thoracis muscle of the CO lambs had a lower ultimate pH and higher L* and water-holding capacity than the PS lambs. In this study, intramuscular fat (longissimus thoracis, semimembranosus, triceps brachii), subcutaneous and tail fat samples were used to evaluate the effect of feeding system on fatty acid composition. The polyunsaturated fatty acid to saturated fatty acid ratio (PUFA / SFA) of intramuscular fat was found to be significantly higher in the CO group than in the PS lambs, while similar subcutaneous and tail fat results were found in both groups. Moreover, the PS lambs had a lower n6 / n3 ratio and higher percentage of omega-3 than the CO lambs in all tissues studied (p < 0.05). Overall, the CO lambs have heavier and fattier carcasses with better meat quality traits than the PS lambs. However, the effects of feeding system have varying results based on the fatty acid composition of different types of fat deposits.