Different physiological stages and breeding systems related to the variability of meat quality of indigenous Pantaneiro sheep

• Published in: PloS one Vol. 13; no. 2; p. e0191668
• Main Authors: Monteschio, Jéssica de Oliveira, Burin, Poliana Campos, Leonardo, Ariadne Patricia, Fausto, Daiane Aparecido, da Silva, Adrielly Lais Alves, Ricardo, Hélio de Almeida, Corrêa da Silva, Marcelo, de Souza, Márcio Rodrigues, de Vargas Junior, Fernando Miranda
• Format: Journal Article
• Language: English
• Published: United States Public Library of Science 12-02-2018; Public Library of Science (PLoS)
• Subjects: Agricultural research; Animal sciences; Aquatic ecosystems; Biology and Life Sciences; Breeding; Collagen; Commercialization; Developing countries; Farming; Food; Food production; Influence; LDCs; Meat; Meat products; Meat quality; Medicine and Health Sciences; Multivariate analysis; Muscles; Mutton; Ovis aries; Physiological aspects; Physiological effects; Physiology; Properties; Sensory evaluation; Sheep; Sheep breeding; Trends; Tropical climates; Tropical environment; Tropical environments; Variability; Variance analysis; Zoology; Brazil; South America
• ISSN: 1932-6203; 1932-6203
• DOI: 10.1371/journal.pone.0191668

This study configures a first report regarding the variability of meat quality of locally adapted Pantaneiro sheep depending on different physiological stages and breeding systems. Pantaneiro sheep are raised in Brazil under a tropical wetland ecosystem denominated Pantanal. Twenty-nine Pantaneiro sheep from different sex and physiological stages were sorted into three groups, simulating three of the most representative ovine meat products commercialized by South American industries: a) non castrated male lambs (n = 11); b) wethers (n = 9); c) cull ewes (n = 9). Animals from each physiological stage were submitted to different breeding systems, resembling farming strategies adopted in several developing countries of South America. The effect of physiological stages on the quality of meat was accessed using 16 variables measured in the longissimus thoracis et lumborum (LM) and the semimembranosus (SM) muscles. The variables were related to brightness, color, physical aspects, soluble and total collagen as well as chemical traits. The physiological stage was defined as a classification variable in order to proceed ANOVA tests and comparison of means (P<0.05). Multivariate analysis was used to identify patterns of similarity and differentiation between samples of different physiological stages (a, b, c). The results revealed that meat quality varies according to different physiological stages, especially between lambs (a) and cull ewes (c). As a consequence, the physiological stage at slaughter should be taken into consideration to cote the quality of meat from indigenous sheep raised in tropical regions. The results contribute towards sensorial evaluation and the characterization of potential food products derived from indigenous sheep bred under tropical climate in developing countries.