Argüello A, Castro N, Capote J, Solomon M
Animal Production Unit, Department of Animal Production, Las Palmas de Gran Canaria University, Veterinary Faculty, Transmontaña s/n, 35416 Arucas, Spain.
Meat Sci. 2005 May;70(1):173-9. doi: 10.1016/j.meatsci.2004.12.009.
Forty male twin kids of the Majorera breed were used in a 2×2 design, in which the diet, suckled on dam (SD) or milk replacer (MR) and live weight at slaughter (6 or 10kg) were the main variables. Muscle pH and colour (CIE, Lab*) were determined in the longissimus (LD), semimembranosus (SM) and triceps brachii (TB) muscles, immediately after slaughter and chilling (24h). Water-holding capacity, shear force, chemical composition (moisture, fat, protein and collagen content and solubility) were determined. Muscle fibre populations were also studied. SD kid meat was slightly more tender and juicy, and the Chroma value was lower than in MR animals. The meat from the kids that were slaughtered at 10kg was significantly darker in all muscles tested and slightly less tender 6kg LWS kid meat had more moisture and less protein than that of 10kg LWS kids. Muscle fibre area was statistically higher in the 10-kg LWS kids. It was concluded that the meat quality of the heavier kids was not significantly different from that of the lighter kids and that slaughter at the greater weight would result in more meat being marketed.
在一项2×2设计中使用了40只马约雷拉品种的雄性双胞胎羔羊，其中主要变量为饮食（吮食母乳或代乳品）和屠宰时的活重（6千克或10千克）。在屠宰和冷却（24小时）后，立即测定了背最长肌（LD）、半膜肌（SM）和肱三头肌（TB）的肌肉pH值和颜色（CIE，Lab*）。测定了持水力、剪切力、化学成分（水分、脂肪、蛋白质和胶原蛋白含量及溶解度）。还研究了肌纤维群体。吮食母乳的羔羊的肉稍嫩且多汁，色度值低于食用代乳品的羔羊。在所有测试肌肉中，10千克活重时屠宰的羔羊的肉明显更暗，嫩度略低于6千克活重时屠宰的羔羊。6千克活重的羔羊的肉比10千克活重的羔羊的肉水分更多、蛋白质更少。10千克活重的羔羊的肌纤维面积在统计学上更高。得出的结论是，较重羔羊的肉质与较轻羔羊的肉质没有显著差异，且更大体重时屠宰会使更多的肉上市销售。
