Effect of castration on carcass and meat quality attributes in native lambs of Bangladesh

Meat Research Pub Date : 2022-12-30 DOI:10.55002/mr.2.6.38
M. Hossain, Aamir Numan, M. Haque, M. Haque, Md. Mizanur Rahman, M. Hashem
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引用次数: 2

Abstract

The aim of this study was to examine the effect of castration on carcass traits and meat quality of three native region lambs. The selected sixty lambs were divided into two groups like T1 (Uncastrated) and T2 (Castrated) having 30 lambs of each group. Statistical analysis was conducted by SAS with 3×2 factorial experimental model in Completely Randomized Design (CRD). Parameter studied were carcass traits, proximate component (DM, CP, EE, and Ash), physicochemical (ultimate pH, cooked pH, cooking loss, drip loss, water holding capacity- WHC), sensory attributes (color, flavor, tenderness, juiciness, overall acceptability) and instrumental color values (CIE L*, a* and b*). The lamb type and castration had significant effect (p<0.001) on ADG, hot carcass, CP, EE, flavor, juiciness and b* values of native region lambs. The lamb type had significant effect (p<0.001) on drip loss, cooked pH, tenderness and a* values of native region lambs. The ADG and hot carcass were significantly higher (p<0.001) in uncastrated groups than castrated groups. The CP and EE% were significantly higher (p<0.001) in castrated groups than uncastrated groups. Significant higher flavor was found in castrated group whereas juiciness was higher in uncastrated group. It may be concluded that uncastrated lambs showed better in productive performance and carcass traits but castrated lambs showed better in meat quality attributes as evidence from proximate components, physicochemical traits and sensory attributes. Hence, JBL showed better performances among three native region lambs of Bangladesh.
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阉割对孟加拉本地羔羊胴体和肉质性状的影响
本研究旨在探讨阉割对3只乡土地区羔羊胴体性状和肉质的影响。选取60只羔羊分为T1(未阉割)组和T2(阉割)组,每组30只。采用完全随机设计(CRD)的3×2析因实验模型,采用SAS进行统计学分析。研究的参数包括胴体性状、近似成分(DM、CP、EE和灰分)、物理化学(最终pH值、煮熟pH值、蒸煮损失、滴水损失、持水量- WHC)、感官属性(颜色、风味、嫩度、多汁性、总体可接受性)和仪器颜色值(CIE L*、a*和b*)。羔羊类型和去势对本地羔羊的平均日增重、热胴体、粗蛋白质、粗脂肪、风味、多汁性和b*值有显著影响(p<0.001)。羔羊类型对本地羔羊的滴漏损失、煮熟pH、嫩度和a*值有显著影响(p<0.001)。未阉割组平均日增重和热胴体显著高于阉割组(p<0.001)。去势组CP和EE%显著高于未去势组(p<0.001)。去势组风味显著高于未去势组,多汁性显著高于未去势组。从近因组分、理化性状和感官性状等方面分析,未阉割羔羊的生产性能和胴体性状较好,而阉割羔羊的肉质性状较好。因此,JBL在孟加拉国的三只本地羔羊中表现出更好的性能。
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