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Evaluation of Growth, Meat Quality, ...

Heimbuch, Mikayla L. .

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Evaluation of Growth, Meat Quality, and Sensory Characteristics of Wool, Hair, and Composite Lambs.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Evaluation of Growth, Meat Quality, and Sensory Characteristics of Wool, Hair, and Composite Lambs./
Author:	Heimbuch, Mikayla L. .
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2023,
Description:	84 p.
Notes:	Source: Masters Abstracts International, Volume: 84-12.
Contained By:	Masters Abstracts International84-12.
Subject:	Animal sciences. -
Online resource:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=29995407
ISBN:	9798379700003

Evaluation of Growth, Meat Quality, and Sensory Characteristics of Wool, Hair, and Composite Lambs.
Heimbuch, Mikayla L. .

Evaluation of Growth, Meat Quality, and Sensory Characteristics of Wool, Hair, and Composite Lambs. - Ann Arbor : ProQuest Dissertations & Theses, 2023 - 84 p.

Source: Masters Abstracts International, Volume: 84-12.

Thesis (M.S.)--University of Idaho, 2023.

.

The U.S. lamb industry has been steadily losing production operations since the 1990s due to a lamb consumption decline, caused by consumer flavor preferences, an increase in synthetic fabrics, and importation of lamb from Australia and New Zealand. This has limited the overall need for U.S. producers. The objectives of the outlined study were to evaluate the differences between wool, hair, and composite groups of lamb for growth traits, carcass characteristics, shelf-life stability, consumer flavor, volatile compounds, and fatty acid profiling. The study determined the wool group maintained a higher overall weight, shoulder height, and heart girth circumference. The wool group also had a superior final quality grade and carcass size. There was no difference between groups for consumer sensory levels or cook loss. Minimal variation was shown throughout the retail shelf-life; however, general discoloration increased as expected during retail display. Tenderness levels between groups were also similar. Volatile compounds showed differences for 6 compounds with variation between groups. Fatty acid analysis also determined 8 compounds of interest; however, common fatty acids known to be factors for flavor were not different between groups. Based on the results of this experiment, this cross between hair and wool lambs (Dorper x Polypay/Targhee) is not a beneficial addition for producers to select or add to their flock to improve consumer perception.

ISBN: 9798379700003Subjects--Topical Terms:

3174829
Animal sciences.
Subjects--Index Terms:

Color

Evaluation of Growth, Meat Quality, and Sensory Characteristics of Wool, Hair, and Composite Lambs.
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245 1 0 $a Evaluation of Growth, Meat Quality, and Sensory Characteristics of Wool, Hair, and Composite Lambs.
260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2023
300 $a 84 p.
500 $a Source: Masters Abstracts International, Volume: 84-12.
500 $a Advisor: Colle, Michael.
502 $a Thesis (M.S.)--University of Idaho, 2023.
506 $a .
520 $a The U.S. lamb industry has been steadily losing production operations since the 1990s due to a lamb consumption decline, caused by consumer flavor preferences, an increase in synthetic fabrics, and importation of lamb from Australia and New Zealand. This has limited the overall need for U.S. producers. The objectives of the outlined study were to evaluate the differences between wool, hair, and composite groups of lamb for growth traits, carcass characteristics, shelf-life stability, consumer flavor, volatile compounds, and fatty acid profiling. The study determined the wool group maintained a higher overall weight, shoulder height, and heart girth circumference. The wool group also had a superior final quality grade and carcass size. There was no difference between groups for consumer sensory levels or cook loss. Minimal variation was shown throughout the retail shelf-life; however, general discoloration increased as expected during retail display. Tenderness levels between groups were also similar. Volatile compounds showed differences for 6 compounds with variation between groups. Fatty acid analysis also determined 8 compounds of interest; however, common fatty acids known to be factors for flavor were not different between groups. Based on the results of this experiment, this cross between hair and wool lambs (Dorper x Polypay/Targhee) is not a beneficial addition for producers to select or add to their flock to improve consumer perception.
590 $a School code: 0089.
650 4 $a Animal sciences. $3 3174829
650 4 $a Food science. $3 3173303
653 $a Color
653 $a Fatty acids
653 $a Flavor
653 $a Hair sheep
653 $a Lamb
653 $a Wool sheep
690 $a 0475
690 $a 0359
710 2 $a University of Idaho. $b Animal, Vet & Food Sciences. $3 3771603
773 0 $t Masters Abstracts International $g 84-12.
790 $a 0089
791 $a M.S.
792 $a 2023
793 $a English
856 4 0 $u https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=29995407