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Biochemical, Histochemical and Palatability Characteristics of Young Ram Lambs as Affected by Diet and Electrical Stimulation

U.S. Department of Agriculture^,3 Beltsville, MD 20705

Abstract

Sixty ram lambs were fed diets containing two calculated ME densities (1.87 = LC [n = 36] and 2.79 = HC [n = 24] Mcal/kg) and were slaughtered when they reached a live weight of approximately 45 kg. At slaughter, half the lambs in each diet group were electrically stimulated with low voltage (ES). Histochemical evaluations of muscle fiber types and biochemical determinations of muscle pH, glycogen and lactate were performed on a section of the longissimus (LM) muscle removed from the 9 to 12th rib area. Lambs fed the HC diet had more s.c. fat, which was firmer, whiter and less oily than those fed the LC diet. Higher 3-h and 5-h, yet lower 48-h postmortem (PM) pH values were observed from lambs fed the LC diet compared with those fed the HC diet. Longissimus muscle from lambs fed the LC diet contained more glycogen and less lactic acid at 1 h PM. Furthermore, LM muscle from LC fed lambs had fewer W and had more R fibers present. Lower shear-force values and higher panel tenderness scores were found for loin chops from lambs fed the LC diet. Lower LM pH values were obtained through 24 h PM in ES carcasses. Stimulation also produced a brighter lean color and increased meat tenderness. However, muscle glycogen and lactate concentrations were not affected by ES. Young ram lambs finished on a low concentrate-high roughage diet produced an acceptably lean, palatable meat. Furthermore, low voltage stimulation of the type used in this study improved tenderness of the LM and offers some benefit for young ram lamb carcasses.

¹ Meat Sci. Res. Lab., ARS. Agric.

² Ruminant Nutr. Lab., Agric. ARS.

³ Mention of specific equipment does not imply endorsement by the USDA.

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