Meat physicochemical, shelf life, fatty acids and sensory attributes of South African feedlot lamb breeds subjected to varying water restriction levels

The study compared the meat quality of four-month-old ram lambs from four sheep breeds: Damara, Pedi, Meatmaster and Dohne Merino subjected to water restriction (WR) levels of 0 (control, normal water intake), 10% (90% water intake) or 20% (80% water intake) [n=8 per treatment] for 42 days. After slaughter, the longissimus thoracis et lumborum (LTL) muscles were removed for the evaluation of meat quality attributes. The interaction of breed and WR did not influence ( P >0.05) most of the investigated parameters. However, WR treatments resulted in lower ( P ≤0.05) carcass temperature at 45 min and reduced contents of C15:0, C17:0, C19:1 cis(c) 7, C18:1 trans (t) 10/ t 11, total t -MUFA and t otal n 6 PUFA relative to the control. Meatmaster and Dohne Merino meat exhibited higher ( P ≤0.05) intramuscular fat content of C22:5 n 3, C22:6 n 3 and total n 3 PUFA, scores for metallic aroma and sustained juiciness than Damara meat. Dohne Merino had higher ( P ≤0.05) C18:1 t 10/ t 11and t -MUFA con t ents than Meatmaster and Damara. Meatmaster achieved higher ( P ≤0.05) ratings for meat and fat flavor than the Pedi breed. Nonetheless, Meatmaster meat had higher ( P ≤0.05) drip loss, and along with Damara had slightly darker ( P ≤0.05) and less tender ( P ≤0.05) meat than Dohne Merino and Pedi. In conclusion, 20% WR and the use of productive water-efficient sheep breeds such as Meatmaster offer sustainable strategies for conserving water while maintaining meat quality in feedlots experiencing water scarcity. • Water restriction reduced C18:1 t 10/11, total t -MUFA and total n 6 PUFA • Pedi lambs had low intramuscular fat than Dohne Merino and Meatmaster lambs • Damara and Meatmaster had slightly darker and less tender meat than the other breeds • Meatmaster produced more desirable lamb meat and fat flavors than Pedi • n 3 PUFA and juiciness were higher for Dohne Merino and Meatmaster than Damara

Authors

Institutions

Publication Details

Journal
Small Ruminant Research
Published
2025-11-04
DOI
https://doi.org/10.1016/j.smallrumres.2025.107647
Citations
1
Primary Topic
Meat and Animal Product Quality
Type
article
Field-Weighted Citation Impact
1.19
Controls
|||
ALL TIME
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
article

Meat physicochemical, shelf life, fatty acids and sensory attributes of South African feedlot lamb breeds subjected to varying water restriction levels

Annelin Molotsi, J. Marais, Obert C. Chikwanha, Chenaimoyo L.F. Katiyatiya et al.
1 citations
Small Ruminant Research
Meat and Animal Product Quality
1.19
article

Meat physicochemical, shelf life, fatty acids and sensory attributes of South African feedlot lamb breeds subjected to varying water restriction levels

Annelin Molotsi, J. Marais, Obert C. Chikwanha, Chenaimoyo L.F. Katiyatiya, Leo N. Mahachi, Cletos Mapiye, Nolutsha Pahlane
article en
1 citations

Abstract

The study compared the meat quality of four-month-old ram lambs from four sheep breeds: Damara, Pedi, Meatmaster and Dohne Merino subjected to water restriction (WR) levels of 0 (control, normal water intake), 10% (90% water intake) or 20% (80% water intake) [n=8 per treatment] for 42 days. After slaughter, the longissimus thoracis et lumborum (LTL) muscles were removed for the evaluation of meat quality attributes. The interaction of breed and WR did not influence ( P >0.05) most of the investigated parameters. However, WR treatments resulted in lower ( P ≤0.05) carcass temperature at 45 min and reduced contents of C15:0, C17:0, C19:1 cis(c) 7, C18:1 trans (t) 10/ t 11, total t -MUFA and t otal n 6 PUFA relative to the control. Meatmaster and Dohne Merino meat exhibited higher ( P ≤0.05) intramuscular fat content of C22:5 n 3, C22:6 n 3 and total n 3 PUFA, scores for metallic aroma and sustained juiciness than Damara meat. Dohne Merino had higher ( P ≤0.05) C18:1 t 10/ t 11and t -MUFA con t ents than Meatmaster and Damara. Meatmaster achieved higher ( P ≤0.05) ratings for meat and fat flavor than the Pedi breed. Nonetheless, Meatmaster meat had higher ( P ≤0.05) drip loss, and along with Damara had slightly darker ( P ≤0.05) and less tender ( P ≤0.05) meat than Dohne Merino and Pedi. In conclusion, 20% WR and the use of productive water-efficient sheep breeds such as Meatmaster offer sustainable strategies for conserving water while maintaining meat quality in feedlots experiencing water scarcity. • Water restriction reduced C18:1 t 10/11, total t -MUFA and total n 6 PUFA • Pedi lambs had low intramuscular fat than Dohne Merino and Meatmaster lambs • Damara and Meatmaster had slightly darker and less tender meat than the other breeds • Meatmaster produced more desirable lamb meat and fat flavors than Pedi • n 3 PUFA and juiciness were higher for Dohne Merino and Meatmaster than Damara

Small Ruminant ResearchVol. 253
Stellenbosch University (ZA)
Openalex Percentile: Top 18%
Meat and Animal Product Quality
1.19
AI Navigator

Ask Laika to Summarize, Analyze, and Connect papers live on the map.

Summarize Papers & Methodologies

Extract key findings, datasets, and comparative methods across publications.

Benchmark Rankings & Visual Analytics

Rank top research institutions, authors, funders, topics, and journals by Field-Weighted Citation Impact (FWCI) and paper volume with instant charts.

Connect Distant Disciplines

Bridge topological clusters on the map to find hidden collaborative intersections.