Lamb loin tenderness is not associated with plasma indicators of pre-slaughter stress

• Published in: Meat science Vol. 137; pp. 147 - 152
• Main Authors: Stewart, S.M., McGilchrist, P., Gardner, G.E., Pethick, D.W.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-03-2018
• Subjects: Adipose Tissue; Animal Welfare; Animals; Biomarkers - blood; Breeding; Female; Lamb; Male; Meat quality; Muscle, Skeletal; Red Meat - analysis; Shear force; Shear Strength; Sheep, Domestic - genetics; Sheep, Domestic - physiology; Stress; Stress, Physiological; Welfare; Shear force; Welfare; Stress; Lamb; Meat quality
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2017.11.029

The purpose of this study was to test if associations exist between plasma indicators of acute and chronic stress and lamb loin Warner Bratzler Shear Force (WBSF). Blood was collected at exsanguination from 2877 lambs from the Meat and Livestock Genetic Research flock with a suite of indicators analysed. Loin (M. longissimus lumborum) WBSF was measured after 5days aging. Plasma indicators of stress did not relate to WBSF, however a positive association was found between WBSF and kill order, indicating that immediate pre-slaughter factors may be causing reduced tenderness in lamb. In addition, selection for decreased fat depth (PFAT) was associated with increased loin WSBF, indicating that genetic selection for increased carcass leanness is negatively affecting lamb loin tenderness.
•Production factors had the greatest impact on loin WBSF in lamb.•No association was demonstrated between plasma indicators of stress and WBSF.•Increasing kill order was associated with an increase in WBSF.•Decreasing Australian Sheep Breeding Values (ASBVs) for Post Weaning Fat Depth (PFAT) was associated with increase in WBSF.