Growth and meat quality of kids of indigenous Greek goats (Capra prisca) as influenced by dietary protein and gastrointestinal nematode challenge.

The effect of dietary protein and gastrointestinal nematode (GIN) parasitism on growth and meat quality of growing kids was assessed using sixty (60) kids in three groups (n=20); A: control, B: regularly treated with ALBENDAZOLE(®) and C: supplemented with dietary protein. The kids grazed in a pasture contaminated with L3 larvae of GIN. Growth and condition score were assessed at 21-day intervals. After 86days all kids were slaughtered. Carcasses were assessed for conformation, fatness, ultimate pH and other meat quality characteristics. Parasitic challenge was assessed by means of faecal egg counts (FEC), pasture larvae and adult nematodes in the GI tract of kids at slaughter. Groups C and B had higher growth rates and body condition score and produced significantly heavier (P<0.05) carcasses with better (P<0.01) conformation and fatness when compared to those of group A. Total unsaturated and monounsaturated fatty acids were higher (P<0.05) in fat tissue of groups B and C. Group A had the highest FEC and group C had the lowest (P<0.05) FEC. The parasitic challenge of L3 on pasture reached its highest point at 42days and there were significant (P<0.01) differences between the numbers of Teladorsagia spp., Trichostrongylus spp., Haemonchus contortus, Oesophagostomum spp. and Chabertia spp. found in the GI tract of kids between the three groups; group A had the highest numbers. Overall, the results showed that the increased protein content in the diet of growing kids grazing on a pasture contaminated with L3 nematode larvae resulted in the production of acceptable carcasses.

Meat quality of lambs of indigenous dairy Greek breeds as influenced by dietary protein and gastrointestinal nematode challenge.

The effect of dietary protein and gastrointestinal (GI) parasitism on growth and meat quality of lambs was assessed using 60 animals. The lambs were randomly allocated to one of three treatment groups (n=20): group A, which served as control, group B that was regularly treated with albendazole and group C, which was given supplementary feeding with dietary protein. The three groups of lambs grazed into a pasture (Lolium perenne), which was contaminated with L(3) larvae of GI nematodes. Lamb growth and condition score were assessed at 21-day intervals. After 126 days grazing all lambs were slaughtered and their carcasses were assessed for conformation and fatness and their ultimate pH was measured. Four carcasses from each group were randomly selected for meat quality measurements including physical analysis as well as colour, moisture, total fat, protein content and fatty acid composition. Parasitic challenge was assessed by means of faecal egg counts of lambs, pasture larvae and numbers of adult nematodes in the GI tract of lambs at slaughter. Growth rate of group B was higher (P<0.01) than that of group A and resulted in significantly (P<0.01) heavier carcasses. The produced carcasses had similar fatness, but differed significantly (P<0.05), in their conformation; carcasses of group C scored higher than either those of group B or group A, respectively. There was a significant difference in the colour attributes (L(∗)) with group A being significantly lighter (P<0.05) and in pH (P<0.01); Group B had the highest values. Carcasses of group C had the highest (P<0.05) amounts of intermuscular fat compared to those of group B and A, respectively. The proportion of C16:1n-7 and C18:2n-6 was higher (P<0.05) in subcutaneous fat tissue whereas the proportion of C18:0 was higher (P<0.05) in muscle tissue. In conclusion, the present results showed that the increased protein content in the diet of growing lambs, grazing on a pasture infected with GI nematode larvae, resulted in the production of acceptable carcasses.

Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six European countries.

This paper describes the responses of consumers in six European countries (Greece, Italy, Spain, France, Iceland and United Kingdom) tasting meat from twelve different local types of lambs produced in those same six countries. Animals represented 10 breeds and crossbreeds, three sexes, several diets composed of either milk, concentrates and various forages as main ingredients and different slaughter ages, from 1 and 12 months, and carcass weights, from 5.5 to 30.4kg. Tests were conducted by 36 volunteer families in each of the six countries involved in the study. Families were asked to roast the joints using their own cooking criteria, evaluating (from "dislike extremely" to "like extremely") flavour, tenderness, juiciness and overall liking. Also the cook was asked to rate the odour during cooking. Country and lamb type and their interaction were statistically significant for all the variables analysed. Results suggest a link between the assessments of a given lamb type and the consumers' culinary background, showing clear associations between country and lamb type preferences. It was possible to separate, independently of the country, different groups of families with similar preferences. Five family groups, which included 88 families (40.74%), had a clear Mediterranean origin and preferred types of lamb fed either milk or mainly concentrate diets. Seven family groups, which included 93 families (43.06%) with a clear northern origin, preferred types reared on grass or with grass included in the diet. The rest of the groups (four) that included 35 families (16.20%) had no clear composition (northern or Mediterranean), and they had a wider taste preference. It can clearly be seen that there are two categories of consumers of lamb in the analysed European market: those who prefer "milk or concentrate taste" and those who prefer "grass taste".

Effect of meat appearance on consumer preferences for pork chops in Greece and Cyprus.

The effect of meat appearance on consumers' preferences for pork chops was assessed using images manipulated for appearance characteristics. Data were collected from 412 consumers in Greece and Cyprus. Consumers were asked for their preference for pork chops from a book of computer-modified images and then completed a questionnaire of socio-demographic information, including eating and purchasing behaviour. Consumers under the age of 35 years showed preferences for dark red, lean pork, while consumers aged 35 years and older preferred either dark or light red pork. Gender appeared to be an important selection factor as men showed an increased preference for dark red pork while women preferred the light red. Consumers who stated that they like pork for its taste (91%) preferred either dark or light red pork chops while those who like pork for reasons other than taste preferred dark red, lean pork. Urban consumers preferred light red, fatty pork chops while the rural consumers preferred the dark red pork chops.

Fatty acid composition of lambs of indigenous dairy Greek breeds of sheep as affected by post-weaning nutritional management and weight at slaughter.

The objective was to assess the effect of breed, sex, post-weaning nutrition and weight at slaughter on the fatty acids (FA) composition in carcass fat of lambs of indigenous Greek dairy breeds of sheep, the Boutsko (B), Serres (S) and Karagouniko (K) breed. The lambs (weaned at approximately 42 days) had been reared under different conditions of housing and feeding in three consecutive experiments (Experiment). In Experiment 1, lambs (n=120) were individually penned and fed ad libitum on a concentrate feed (11.3MJ metabolisable energy (ME)/kg DM and 192g crude protein (CP)/kg DM) together with 100g/day of Lucerne hay (8.3MJ ME/kg DM and 182g CP/kg DM). In Experiment 2, lambs (n=108) were fed the same concentrate on 3 different levels: High (H), Medium (M) and Low (L) and ad libitum on Lucerne hay. In Experiment 3, lambs (n=108) were initially group fed indoors for 63 days on 3 different levels of concentrate (H, M and L) together with ad libitum Lucerne hay. Thereafter they were finished on irrigated, sown pasture. Lambs were slaughtered at one of 5 standard proportions of mature weight (PMW) for each breed in Experiment 1 (i.e. 0.20, 0.30, 0.45, 0.60 and 0.90); at 3 fixed live weights in Experiment 2 (TSLW; i.e. 23, 28 and 33kg) and at 3 fixed PMW in Experiment 3 (PMW; i.e. 0.20, 0.48 and 0.54). The right hand side of their carcasses was minced and a random sample, around 200g, was taken. It was freeze-dried and then grounded to obtain a quantity of 2g for lipid extraction and preparation of fatty acid methyl esters, which were assayed by gas-liquid chromatography to identify. Results were analysed separately for each experiment by analysis of variance. In Experiment 1, breed of lambs had significant effects (P<0.001) on C14:0, C16:0, C17:0, C18:2, C18:3 and C18:1 (P<0.05), whereas sex affected only the percentage of C15:0, C16:1 (P<0.001), C18:0 (P<0.01) and C18:2 (P<0.05). Live weight of lambs at slaughter had significant effects (P<0.05-0.001) on all the fatty acids. In Experiment 2, with the exception of C18:0 and C20:0, all other fatty acids were significantly affected by Breed (P<0.05-0.001). However, only C17:0, C18:0, C18:1 and C18:2 were significantly (P<0.001) affected by the level of concentrates in the diet. The major finding in Experiment 3 was the trend for saturated fatty acids to be lower; possibly due to the fact that lambs finished at pasture. It is concluded that there are possibilities of modifying FA composition in carcass fat of lambs by manipulation of post-weaning nutrition and slaughtering them at a wide range of live weights.

Eating quality of lamb meat: effects of breed, sex, degree of maturity and nutritional management.

The eating quality of lamb meat of three indigenous Greek dairy breeds of sheep, reared under different nutritional management conditions, was assessed by Taste Panel Tests (TPT). Lean samples from the leg joints of 69 lamb carcasses of the Boutsko (B), Serres (S) and Karagouniko (K) breed were used. For the first TPT, 24 lambs (four males and four females of each breed) were reared in individual pens on a concentrate ration fed ad libitum. For the second TPT, 27 individual penned male lambs were fed on Lucerne hay ad libitum and on three different levels of concentrate: High (H), Medium, (M) and Low (L). For the third TPT, 18 male lambs were used; initially the groups were fed indoors for 63 days on three different levels of concentrate (H, M and L) together with ad libitum Lucerne hay, and subsequently finished on irrigated, sown pasture. For TPT 1, leg joints were obtained from lambs that had been slaughtered at 30, 45, 60 or 90% of mature weight (PMW) for each breed. For TPT 2, lambs were slaughtered at 23, 28 or 33 kg target slaughter live weights (TSLW), common for all breeds. For TPT 3, lambs were slaughtered at 48 or 55% of PMW for each breed. Panellists assessed warm, roasted lean samples of leg joints and rated Flavour, Juiciness, Tenderness and Overall Acceptability. In TPT 1, degree of maturity significantly affected Flavour, Tenderness and Overall Acceptability whereas sex affected only Flavour. In TPT 2, breed and concentrate level significantly affected the quality characteristics, but concentrate level had no significant effect in TPT 3. Effects associated with slaughter weight were significant for most characteristics in all TPT, with decreasing acceptability for older/heavier lambs. Significant interactions were found between breed and the other factors in TPT 2 and TPT 3 for most quality characteristics. Results from these studies suggest changing traditional production systems may enhance the eating quality of lamb meat.

The effect of breed slaughter weight and nutritional management on cholesterol content of lamb carcasses.

This study was carried out to assess the effect of breed, sex, post-weaning nutrition, live weight at slaughter and their interactions on the cholesterol content in carcass fat of lambs. The carcasses were obtained from lambs of three indigenous Greek dairy breeds of sheep, the Boutsko (B), Serres (S) and Karagouniko (K) breed. After weaning (at approximately 42 days), the lambs of the three breeds had been reared under different conditions of housing and nutritional management in three consecutive experiments between 1992 and 1994. In experiment 1, lambs (males and females) were individually penned and fed ad libitum on a concentrate ration (11.3MJ Metabolizable Energy (ME)/kg DM and 192g crude protein (CP)/kg DM) together with 100g per day of Lucerne hay (8.3MJ ME/kg DM and 182g CP/kg DM). In experiment 2, lambs (males only) were also individually penned but were fed on three different levels of concentrate and ad libitum on Lucerne hay. In experiment 3, lambs (males only) were initially group fed indoors for 63 days on three different levels of concentrate together with ad libitum Lucerne hay, and thereafter the lambs finished on irrigated, sown pasture (Lolium perrene+Trifolium repens). Lambs were assigned to be slaughtered at one of five standard proportions of estimated mature weight for each breed in experiment 1; at three fixed live weights, common for all breeds in experiment 2 and at two fixed proportions of breed mature weight in experiment 3. The right-hand side of the lamb carcasses was minced and 150 lamb carcasses were selected out of a total of 300 minced carcasses. The concentration of total cholesterol content in carcass fat was determined by HPLC in samples of these 150 lamb carcasses. Mean cholesterol content of carcass fat in the three breeds, B, S and K, extracted from the whole ground carcasses samples, was 3.33, 4.41, 3.34mg/g of carcass fat (s.e.d. 0.18), respectively in experiment 1, whereas this content was 3.42, 4.50, 3.59mg/g of carcass fat (s.e.d. 0.19) in experiment 2 and 4.38, 3.47, 3.78mg/g of carcass fat (s.e.d. 0.22) in experiment 3. Cholesterol content differed significantly (P<0.001 in experiments 1 and 2, P<0.05 in experiment 3) between breeds. It was also significantly affected (P<0.05) by the sex of lambs (experiment 1). Live weight of lambs at slaughter had a significant effect on cholesterol content (P<0.001 in experiment 1 and P<0.05 in experiment 2). There was a general trend for cholesterol content to be lower in fat samples extracted from carcasses as target slaughter weight increased. The different levels of concentrate feed affected significantly (P<0.00l) the cholesterol content in carcass fat in experiment 2. The results suggest that there are possibilities of modifying body composition by manipulation of post-weaning nutrition, especially reducing the cholesterol content, in carcass fat of lambs slaughtered at a wide range of live weights. In such a situation, however, as nutritional management and degree of maturity change, breed remains the main factor that determines the cholesterol content in carcass fat.