The effects of slaughter age on carcass and meat quality of Fabrianese lambs

The effects of two different slaughter age (2 vs 5 months) on carcass traits and on meat quality obtained from muscle longissimus thoracis taken from 28 Fabrianese lambs were studied. Carcass weight and dressing percentage were significantly higher (P<0.05) in older animals. Lamb meat from older animals showed a higher content of fat, protein and essential amino acids, while in both the groups of lambs the ratio between Ʃ n-6/ Ʃ n-3 fatty acids were in the range considered optimal for human health, giving a high nutritional value to this meat. Rumenic acid (CLA) content was significantly (P<0.05) influenced by age, with higher content in lambs slaughtered at 5 months of age. Muscle colour (L*) was significantly (P<0.05) lighter in younger lambs, with a significant (P<0.05) lower content of iron in the same group of lambs. After 6 days of ageing meat tenderness was not statistically different between the two groups of lambs. Slaughter age did not dramatically change lamb meat quality, but affected average daily gain, that was reduced in older lambs. Significant differences in fat content, meat colour and fatty acid composition were observed between the two groups of animals. An adequate ageing can reduce the difference in meat tenderness between older and younger lambs.