The influence of seasonal temperatures on meat quality characteristics of hot-boned, m. psoas major and minor, from goats and sheep.

Samples of psoas major and minor muscles were randomly collected weekly from 203 (99 hot and 104 cool seasons) Omani goats, 215 (106 hot and 109 cool seasons) Omani sheep, 212 (104 hot and 108 cool seasons) Somali goats, 242 (127 hot and 115 cool seasons) Somali sheep and 211 (110 hot and 101 cool seasons) Australian Merino sheep slaughtered at the Central Slaughterhouse in Oman to investigate the effect of season on meat quality. The collection period was during November 2004-October 2005 and divided into two seasons according to ambient temperatures and relative humidity. These were termed: cool season (average temperature of 21°C and 59% relative humidity and hot season (average temperature of 35°C and 47% relative humidity). Muscles collected during the hot season had significantly (P<0.05) higher ultimate pH values (5.78) than those collected during the cool season (5.65). Myofibrillar fragmentation index was significantly (P<0.05) higher for hot season samples (86.88%) than for cool season samples (85.59%). Expressed juice was significantly (P<0.05) higher for cool season samples (36.84) than for hot season samples (35.74). Goat meat from the hot seasonal group was significantly (P<0.05) darker than the cold season group based on L∗ (37.6 vs. 39.6), a∗ (20.0 vs. 23.3) and b∗ (3.6 vs. 4.2) colour measurements. These results indicated that high ambient temperatures had caused an increase in muscle ultimate pH leading to significant effects on meat quality.

The effects of replacing Rhodes grass (Chloris gayana) hay with ghaf (Prosopis cineraria) pods on the performance of Omani native sheep.

A feeding trial using various levels of dry pods of ghaf (Prosopis cineraria) was carried out with 28 Omani native male sheep. Individual feed intake and body weight were determined for 50 days to allow assessment of the effects of the feeds on growth, feed intake, feed conversion and carcase measurements. The ripened ghaf pods contained 91% dry matter (DM), 13.5% crude protein (CP), 14.3% crude fibre (CF), 1.3% ether extract (EE) and 5.2% ash (on DM basis). Four levels of ghaf (0, 15%, 30% and 45%) were used with corresponding decreasing proportions of Rhodes grass (RGH) hay. Animals fed rations containing RGH as the sole source of roughage and no ghaf grew faster (135 g/day) and had better feed conversion than those fed various levels of ghaf. Sheep fed 15% ghaf gained reasonably well (90 g/day) and had carcase attributes similar to those fed no ghaf. Sheep fed 30% ghaf still gained weight but those fed 45% ghaf lost weight. Negative effects on growth appeared to occur after 6 weeks of feeding ghaf.

The influence of season on quality characteristics of hot-boned beef m. longissimus thoracis.

Samples of m. longissimus thoracis (LT) muscle were randomly collected from 70 Omani beef cattle 1 h after slaughter between August 2001 and July 2002 in the Muscat Municipality central slaughterhouse to investigate the effect of seasonal parameters on meat quality during the hot and cool seasons of Oman. The collection period (12 months) was divided into two seasons according to ambient temperatures and relative humidity and termed: Cool Season (November-March with average temperature of 21.2±1.40 °C and 57.9±1.61% relative humidity) and Hot Season (April-October with average temperature of 34.3±1.67 °C and 48.8±7.57% relative humidity). The season had a significant effect on meat quality characteristics of the LT muscle. Muscles collected during the hot season had significantly (P<0.001) higher ultimate pH values (6.24) with significantly (P<0.001) lower Warner-Bratzler (WB) shear force values (10.12) than those collected during the cool season (5.54 and 15.58). In these hot-boned samples, there was a linear relationship between ultimate pH and WB shear values. Cooking loss was significantly (P<0.001) higher for cool season samples (26.01%) than from hot season samples (19.75%). Beef from the hot season group had significantly (P<0.001) darker meat than that of the cold season group, based on L* (31.45 vs 35.58), a* (18.53 vs 23.19) and b* (4.16 vs 6.40) colour measurements. There was a linear relationship between ultimate pH and cooking loss, L*, a* and b*. These results indicated that heat stress (>30 °C) lead to physiological stress in beef cattle, which in turn increased muscle ultimate pH and influenced related meat quality characteristics.

Comparative effect of low levels of dietary cobalt and parenteral injection of vitamin B(12) on carcass and meat quality characteristics in Omani goats.

The effect of low levels of dietary cobalt (Co) on carcass and meat quality characteristics were investigated in 36 male goats of three different Omani breeds namely Batina, Dhofari and Jabal Akdhar. Goats were randomly divided into two groups at 10 weeks of age, control (18 animals) and treated (18 animals). Goats from both groups were fed Rhodesgrass hay and a commercially prepared diet containing 0.10 and 0.12 mg Co/kg DM, respectively from 10 to 46 weeks of age. Animals in the treated group were supplemented with subcutaneous injections of 2000 µg of hydroxocobalamin (vitamin B(12)) on week 10 and thereafter for 46 weeks at 8-week intervals. At 46 weeks of age, the animals were slaughtered and their carcass and meat quality characteristics compared. Serum vitamin B(12) levels were significantly higher in goats from the treated group from week 16 till the end of the experiment. The final live and carcass weights were significantly higher (P<0.05) for the treated Batina group by 13.4 and 8.3% compared with the control group, respectively. Shoulder, rack, loin and leg cut weights were also significantly higher (P<0.05) for the Batina treated group compared with the control group by 14.7, 16.8, 12.8 and 13.1%, respectively. Carcass length, leg length, width behind shoulder, maximum shoulder width and longissimus muscle area were significantly higher (P<0.05) for the Batina treated breed than for the control group by 6.7, 5.8, 10.1, 10.1 and 28.5%, respectively. Four muscles (Mm. longissimus dorsi, biceps femoris, semimembranosus, and semitendinosus) from treated and control groups were evaluated for ultimate pH, expressed juice, cooking loss%, colour (L*, a* and b*), and Warner-Bratzler shear force values. There were significant treatment effects on these muscle quality characteristics for the Batina breed only. Muscles from the treated group showed significantly lower (P<0.05) shear force values of between 15 and 27% than those from the control group. Moreover, the treated Batina goats tended to have significantly lower (P<0.05) ultimate pH, expressed juice, L* and higher a* values than those from the control group for longissimus dorsi and biceps femoris muscles only.

An evaluation of the growth, carcass and meat quality characteristics of Omani goat breeds.

Body weight, growth, carcass and meat quality characteristics were evaluated in three breeds of goats (Batina, Dhofari and Jabal Akdhar) in Oman. Fourteen intact male goats from each breed were used. Jabal Akdhar goats had significantly heavier slaughter, empty body, and carcass weights and higher growth rates than Dhofari and Batina goats. Jabal Akdhar goats had significantly heavier internal organs than the other two breeds. Dressing-out percent (based on empty body weight) of goats ranged between 53 and 57%, with the Dhofari goats having the highest value. Longissimus muscle dimensions varied between the three breeds, with Jabal Akdhar having a significantly larger area than Batina with Dhofari in between. Dhofari goats produced significantly shorter and wider carcasses than Batina and Jabal Akhdar goats. Carcass cuts were significantly heavier in Jabal Akdhar than the other two breeds. Four muscles (Mm. longissimus dorsi, biceps femoris, semitendinosus, and semimembranosus) from both sides of each carcass were subjected to two different ageing periods (1 day vs. 6 day) and evaluated for ultimate pH, expressed juice, percent cooking loss, colour (L*, a* and b*), and Warner-Bratzler shear force. Breed had a significant influence on pH and percent cooking loss but not on expressed juice, shear force value and colour (CIE L*,a*, b* values). Muscles from the Batina goats had significantly higher ultimate pH values and lower percent cooking loss than Dhofari and Jabal Akdhar goats. Ageing from 1 to 6 days increased tenderness significantly (27%), but decreased cooking loss by 5%.

Effects of age on fatty acid composition of the hump and abdomen depot fats of the Arabian camel (Camelus dromedarius).

This study aimed to quantify concentrations of fatty acids in the hump and abdomen fats of three different age groups of camel. Hump and abdomen fats were extracted from eight each of one-humped camels (Camelus dromedarius) of three age groups: group 1 (<1 year old), group 2 (1-3 years old) and group 3 (>3 years old). The fatty acid methyl ester concentrations of these fats were determined by gas-liquid chromatography (GLC). The percentage of fat in the hump (H) and abdomen (A) fats was significantly (P<0.05) lower for group 1 (H 92.0% and A 94.3%) than for group 2 (H 97.4% and A 97.2%) and group 3 (H 97.6% and A 97.5%), on a dry matter basis. Hump and abdomen fats from the three different groups had similar fatty acid patterns with more saturated than unsaturated fatty acids. The saturated fatty acids in the hump fats accounted for 58.3, 67.6, and 63.0% of the total fatty acids for groups 1, 2 and 3, respectively; group 1 had significantly (P<0.05) lower saturated and higher unsaturated fatty acid concentrations than group 2. The iodine numbers were significantly (P<0.05) higher in group 1 than either group 2 or 3. Palmitic acid (C16:0) was the major fatty acid in hump fat with 32.06, 32.90 and 34.37%, followed by oleic acid (C18:1) 33.65, 21.66 and 28.91.0% and stearic acid (C18:0) 18.85, 24.13 and 20.74% for groups 1, 2 and 3, respectively. Group 1 had significantly higher (P<0.05) oleic acid and lower stearic acid concentrations than group 2. The melting point of both hump and abdomen fats varied between the age groups. This study indicated that age has an effect on the fatty acid composition and the melting point of hump and abdomen fats in one-humped Arabian camels.