Miguel Blasco1, María M Campo1, Javier Balado2, Carlos Sañudo1. 1. Department of Animal Production and Food Science, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain. 2. Diputación de Castellón, Ares del Maestre, Castellón, Spain.
Abstract
BACKGROUND: The present study aimed to assess the effect of crossbreeding a local breed (Segureña, S × S) with Texel as the sire line (Texel × Segureña crossbred, T × S) on productive traits and meat quality attributes. Sixty-eight lambs (both males and females) from each genotype, weaned at about 45 days old and intensively fed with concentrates and cereal straw ad libitum until they were 72 days old, were used to assess productive traits, and ten animals from each genotype were used to assess meat quality. RESULTS: The crossbreeding with Texel improves productivity, with a greater weight at birth (+1 kg) and at slaughter (+3 kg) and a greater average daily gain (+29 g). T × S lambs had a better conformation, less carcass fatness, and higher content of muscle (+45 g kg-1 ) as opposed to a lower fat content (-50.6 g kg-1 ). With regard to meat quality, crossbreeding with Texel provided a meat with a higher protein content (+4 g kg-1 ) and a lower oleic acid content (21% less), although the differences were very scarce from a sensory point of view, and non-existent with respect to instrumental quality. CONCLUSION: Crossbreeding could comprise a useful tool in the production of ovine meat in local breeds, such as Segureña, within the Mediterranean Area, and, consequently, a way of increasing the profitability of the farms.
BACKGROUND: The present study aimed to assess the effect of crossbreeding a local breed (Segureña, S × S) with Texel as the sire line (Texel × Segureña crossbred, T × S) on productive traits and meat quality attributes. Sixty-eight lambs (both males and females) from each genotype, weaned at about 45 days old and intensively fed with concentrates and cereal straw ad libitum until they were 72 days old, were used to assess productive traits, and ten animals from each genotype were used to assess meat quality. RESULTS: The crossbreeding with Texel improves productivity, with a greater weight at birth (+1 kg) and at slaughter (+3 kg) and a greater average daily gain (+29 g). T × S lambs had a better conformation, less carcass fatness, and higher content of muscle (+45 g kg-1 ) as opposed to a lower fat content (-50.6 g kg-1 ). With regard to meat quality, crossbreeding with Texel provided a meat with a higher protein content (+4 g kg-1 ) and a lower oleic acid content (21% less), although the differences were very scarce from a sensory point of view, and non-existent with respect to instrumental quality. CONCLUSION: Crossbreeding could comprise a useful tool in the production of ovine meat in local breeds, such as Segureña, within the Mediterranean Area, and, consequently, a way of increasing the profitability of the farms.
Authors: Kamal Belhaj; Farid Mansouri; Aziz Tikent; Yassin Taaifi; Mohamed Boukharta; Hana Caid Serghini; Ahmed Elamrani Journal: ScientificWorldJournal Date: 2021-05-18