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JASBB Baner text

Vol. 35 No. 4 (2017)

Articles

Comparison of carcass slaughter value and nutritional quality of meat from lambs and calves

DOI: https://doi.org/10.24326/jasbbx.2017.4.1
Submitted: January 29, 2019
Published: 2017-12-11

Abstract

The objective of this study was to compare the carcass slaughter value and nutritional quality of semimembranosus muscle of lambs and calves from mass farming. The research material consisted of 24 lambs aged between 120 and 130 days (12 ewes and 12 rams), and 17 calves aged between 55 and 65 days (9 heifers and 8 bullocks). The slaughter value, conformation and fatness of carcass were assessed as well round dissection was conducted. The proximate composition and heme iron content in meat were determined. The energy value and indexes of nutritional quality (NQI) for protein, fat and iron were calculated. The carcasses of calves compared to lambs showed significantly higher hot (59.74% vs. 44.61%) and cold (58.18% vs. 43.90%) dressing percentage and greater share of round in carcass (29.77% vs. 25.91%), which contained significantly more meat (about 9.49 pp.) and less fat (about 9.16 pp.). The meat of lambs contained significantly less protein, but more fat, heme iron, and calories. The significantly higher NQI for fat and iron, but lower for protein were found in lambs. Summing up, the meat of both young ruminant species can constitute a useful source of iron in the diet. The portion of 172 g of lamb or 226 g of veal provided a significant amount (i.e. 2.1 mg) of this mineral in an easily-available heme form.

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