Quality characteristics and fatty acid profiles of Bafra, Akkaraman, and Bafra × Akkaraman F$_{1}$ lamb meat

Authors: BÜŞRA YARANOĞLU, CEYHAN ÖZBEYAZ

Abstract: The meat quality of Akkaraman, Bafra, and Bafra × Akkaraman F$_{1}$ (BAF$_{1}$) lamb genotypes was determined and then compared at slaughter weights of 34 and 42 kg. At the beginning of the study, 36 male lambs were fed intensively after weaning at approximately 3 months of age. Six animals of each genotype were slaughtered at each slaughter weight and certain meat quality characteristics, namely meat color, pH, cooking loss, tenderness, water holding capacity, and fatty acid profile, were investigated. The pH values of the M. longissimus dorsi (MLD) for the Bafra, Akkaraman, and BAF$_{1}$ genotypes at 24 h after slaughter were 5.67, 5.53, and 5.54 for 34 kg slaughter weight, respectively, and 5.50, 5.56, and 5.53 for 42 kg slaughter weight, respectively. As the slaughter weight increased, the redness value (a*) of MLD at 24 h and M. semimembranosus at 0 and 24 h were increased for all the genotypes. The studied genotypes had similar values for tenderness and water holding capacity for both slaughter weight groups, but the Bafra genotype had the lowest cooking loss value at 42 kg slaughter weight. Polyunsaturated fatty acids and monounsaturated fatty acids levels of BAF1 were different between Akkaraman and Bafa genotypes for 34 kg slaughter weight, but the differences disappeared at 42 kg slaughter weight. In conclusion, the BAF$_{1}$ genotype had similar meat quality values compared to Akkaraman and Bafra genotypes. It would be beneficial to do a sensory evaluation for determining if there were any flavor differences between BAF$_{1}$ and the other genotypes.

Keywords: Cooking loss, fatty acid composition, meat quality, tenderness, water holding capacity

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