Palatability of wethers fed an 80% barley diet processed at different ages and of yearling wethers grazed on native range

• Published in: Journal of animal science Vol. 78; no. 7; pp. 1779 - 1785
• Main Authors: Hatfield, P. G, Field, R. A, Hopkins, J. A, Kott, R. W
• Format: Journal Article
• Language: English
• Published: Savoy, IL Am Soc Animal Sci 01.07.2000; American Society of Animal Science; Oxford University Press
• Subjects: Aging; Animal Husbandry; Animal Nutritional Physiological Phenomena; Animal productions; Animals; Biological and medical sciences; Body Composition; Body Weight; Diet; Food industries; Fundamental and applied biological sciences. Psychology; Grain; Hordeum; Male; Meat; Meat - standards; Meat and meat product industries; Sheep; Sheep - growth & development; Taste; Terrestrial animal productions; Vertebrates; United States; North America; America; Monocotyledones; Ruminant animal; Organoleptic properties; Meat product; Cereal crop; Body composition; Meat animals; Gramineae; Angiospermae; Tenderness; Ungulata; Age; Farming animal; Hordeum vulgare; FATTENING; Castrated animal; Mutton; Experimental study; Flavor; Vertebrata; Mammalia; Sheep; Spermatophyta; Artiodactyla; Slaughter
• ISSN: 0021-8812; 1525-3163; 0021-8812
• DOI: 10.2527/2000.7871779x

Seasonal availability of lamb in the Western United States contributes to a large fluctuation in lamb supply and value. However, alternatives to fall marketing may not be practical unless palatability traits are acceptable. A 3-yr study was conducted to investigate 1) the effects of slaughter age (7 to 8; 10 to 11; or 14 to 15 mo) on carcass and palatability characteristics of wethers fed an 80% barley diet (Exp. 1); and 2) the effects of finishing on range or on an 80% barley diet on carcass and palatability traits of 14- to 15-mo-old wethers (Exp. 2). In Exp. 1, no differences (P = .27) were detected in flavor intensity or longissimus muscle area among slaughter age groups, but fat depth was greater (P < .05) for 7- to 8-mo-old wethers than for 10- to 11- or 14- to 15-mo-old wethers. Year x slaughter age interactions were detected (P < .10) for hot carcass weight, Warner-Bratzler shear value, body wall thickness, and percentage kidney fat. Hot carcass weight was greater (P < .05) for 14- to 15-mo-old wethers than for both groups of younger wethers in yr 1, did not differ (P = .53) among slaughter ages in yr 2, and was greater (P < .05) for 10- to 11- than for 14- to 15-mo-old wethers in yr 3. Warner-Bratzler shear values did not differ (P > .10) among slaughter ages in yr 1 and 3, but shear values for 14- to 15-mo-old wethers were greater (P < .05) than for both younger slaughter age groups in yr 2. Percentage kidney fat was lower (P < .05) for 14- to 15- than for 7- to 8-mo-old wethers in all years. In Exp. 2, flavor intensity of the meat did not differ (P = .35) between finishing systems, but longissimus muscle area was greater (P = .02) for range-finished wethers than for wethers fed an 80% barley diet. Year x finishing treatment interactions were detected (P < .10) for shear values, body wall thickness, percentage kidney fat, and fat depth. Shear values were greater (P = .10) for range-finished wethers than for wethers fed an 80% barley diet in yr 1, but did not differ (P > .55) in yr 2 and 3. Body wall and fat measurements were greater (P < .10) for wethers fed an 80% barley diet than for range-finished wethers in all years except yr 3, when fat depth did not differ (P = .47). Overall, slaughtering wethers fed an 80% barley diet or range-finished wethers at older ages produced acceptable carcasses with desirable meat palatability traits.