Effect of the pre slaughter lairage time as an animal welfareindicator on the meat quality of sheep
With the objective to evaluate the effect of pre slaughter lairage time on the meat quality of sheep,where analyzed 108 carcasses by age group from 5 to 7 months MO1 (n=67), 8 to 11 months MO2 (n=41), to thephenotypes Katahdin KA (n=46), Dorper DO (n=20), Blackbelly BB (n=26) and Pelibuey PE (n=16), with 0 (n=23), 6(n=24), 12 (n=14), 18 (n=21) and 24 (n=26) pre-slaughter lairage time. The variables evaluated were potential ofhydrogen (pH), water holding capacity (WHC), meat color (MC) and shear force (SF). The data were analyzed with anested statistical model. All the phenotypes of the lamb without and 6 lairagetime showedgreaterpH values (6.15 to6.45), lower a* and b* values. This is characteristicof dark,firm and dry meat (DFD). On the contrary, the sheep with18 lairage time had a normal pH values (5.8 to 5.9), a* and b* values. The WHC was greater (63.21%) from MO1 and12 h of lairage time. In conclusion the lairage time in the pens before to the slaughter should be established due to thephenotype and the age of slaughtering.
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| Format: | Digital revista |
| Language: | spa |
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Dirección de Investigación Científica y Tecnológica
2021
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| Online Access: | https://revistascientificas.una.py/index.php/comp/article/view/1959 |
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