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ARS Home » Pacific West Area » Dubois, Idaho » Range Sheep Production Efficiency Research » Research » Publications at this Location » Publication #107619
Title: EFFECTS OF DORPER GENETICS ON TENDERNESS, FATTY ACID AND CHOLESTEROL CONTENT OF LAMB

Author
item DUCKETT, S. - UNIV OF IDAHO
item Snowder, Gary

Submitted to: Western Section of Animal Science Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 3/10/1999
Publication Date: N/A
Citation: Duckett, S.K., Snowder, G.D. Effects of Dorper genetics of tenderness, fatty acid and cholesterol content of lamb [abstract]. Western Section Journal of Animal Science 77(Suppl. 1):168.

Interpretive Summary: The Dorper is an exotic sheep breed recently introduced from South Africa. Little is known about its meat quality characteristics; therefore, this study examined meat from Dorper sired lambs for tenderness, fatty acid and cholesterol content. Dorper sired lambs were compared with Suffolk sired lambs. The most surprising result was that tenderness values were much more edesirable for Dorper sired lambs than Suffolk sired lambs. Fatty acid and cholesterol content were similar between Dorper and Suffolk sired lambs. Although American lamb is considered a tender meat, this study suggests tenderness may be even more greatly improved by using Dorper genetics.

Technical Abstract: The objective of this study was to assess the effects of Dorper (D) genetics in comparison to Suffolk (S) on the longissimus muscle tenderness, fatty acid and cholesterol content. Lambs (n=30) were sired by either Suffolk or Dorper rams and gestated by mature Columbia ewes. Fatty acid composition and cholesterol content of subcutaneous (SQ) and intramuscular (IM)lipid were determined by GLC. Fatty acid and cholesterol data were analyzed using the GLM procedure of SAS with breed and tissue as main effects with the two-way interaction tested. Warner-Bratzler shear force values for rib chops aged 10 d were 1.1 kg lower (P <.05) for D than S. Total fatty acid and cholesterol contents for the IM and SQ were similar (P>.05) between breeds. However, the total fatty acid content was higher (P<.05) for SQ than IM and cholesterol content lower for SQ than IM. For all the fatty acid percentages, no breed by tissue interactions were significant (P>.05). The percentage of palmitic acid in the IM was lower (P>.05) for D than S. The percentages of palmitic acid, stearic acid, and total odd chain fatty acid were higher (P<.05) in D than S IM. Fatty acid percentages differed (P<.05) between IM and SQ tissue. Conjugated linoleic acid content did not differ (P>.05) between breed or tissue. The use of Dorper genetics increased the tenderness and reduced palmitic acid content in the longissimus.