Zayed, M., Mohammdy, M., Shehata, M. (2022). Wholesale Cuts and Meat Quality Attributes of Abo-Deleek Sheep under Intensive and Semi-Intensive Production Systems of Egypt. Journal of Animal and Poultry Production, 13(10), 157-161. doi: 10.21608/jappmu.2022.166274.1057
M. A. Zayed; Mona Mohammdy; M. F. Shehata. "Wholesale Cuts and Meat Quality Attributes of Abo-Deleek Sheep under Intensive and Semi-Intensive Production Systems of Egypt". Journal of Animal and Poultry Production, 13, 10, 2022, 157-161. doi: 10.21608/jappmu.2022.166274.1057
Zayed, M., Mohammdy, M., Shehata, M. (2022). 'Wholesale Cuts and Meat Quality Attributes of Abo-Deleek Sheep under Intensive and Semi-Intensive Production Systems of Egypt', Journal of Animal and Poultry Production, 13(10), pp. 157-161. doi: 10.21608/jappmu.2022.166274.1057
Zayed, M., Mohammdy, M., Shehata, M. Wholesale Cuts and Meat Quality Attributes of Abo-Deleek Sheep under Intensive and Semi-Intensive Production Systems of Egypt. Journal of Animal and Poultry Production, 2022; 13(10): 157-161. doi: 10.21608/jappmu.2022.166274.1057
Wholesale Cuts and Meat Quality Attributes of Abo-Deleek Sheep under Intensive and Semi-Intensive Production Systems of Egypt
Division of Animal and Poultry Production, Desert Research Center, Cairo, Egypt
Abstract
This research was carred out at Ras-Hederba-Valley area belonging to Desert Research Center. Where aimed to investigate the influence of the production systems (intensive and semi-intensive) on the carcass characteristic, quality, and sensory evaluation of Abo-Deleek meat. Fourteen Abo-Deleek lambs (seven in each group) aged approximately one year were slaughtered after raising for six months in two different production systems in terms of intensive (G1) and semi-intensive (G2) systems. Cold carcass and wholesale cuts were weighted. Meat samples were collected and conducting meat analysis and sensory evaluation. The main results obtained that, there was no significant differences between two groups according to cold carcass weight, all wholesale cuts, best ribs weight, dissection of best ribs (lean, fat and bone) and longissimus dorsi (LD) muscle area. Also, the chemical composition and physical traits of lambs meat were similar in both groups except water binding capacity where recorded a high value in the G2 (54.14 %) compared to G1 (48.01 %). While sensory evaluation traits were high in G2 compared to G1 (p < /em><0.05). Moreover, there were a correlation between sensory traits and chemical content of meat particularly collagen and minerals (p < /em><0.05). Therefore, the present study concluded that Abo-Deleek sheep could be reared under semi-intensive system which enhanced the palatability of meat and without any negative effects on wholesale cuts and meat quality.
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