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Impact of Heatwaves on the Physiology and Retail Meat Quality of Lambs
The experiment investigated the impact of heatwaves (HWs) on the physiology, postmortem muscle metabolism and meat quality of lambs. Seventy-two second-cross lambs (Poll Dorset × (Border Leicester × Merino)) were selected and exposed to either 1, 3 or 5 days of HWs or thermoneutal (TN) (28–38 °C and...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834278/ https://www.ncbi.nlm.nih.gov/pubmed/35159563 http://dx.doi.org/10.3390/foods11030414 |
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author | Zhang, Minghao Warner, Robyn D. Dunshea, Frank R. DiGiacomo, Kristy Joy, Aleena Abhijith, Archana Prathap, Pragna Ma, Ting Chauhan, Surinder S. |
author_facet | Zhang, Minghao Warner, Robyn D. Dunshea, Frank R. DiGiacomo, Kristy Joy, Aleena Abhijith, Archana Prathap, Pragna Ma, Ting Chauhan, Surinder S. |
author_sort | Zhang, Minghao |
collection | PubMed |
description | The experiment investigated the impact of heatwaves (HWs) on the physiology, postmortem muscle metabolism and meat quality of lambs. Seventy-two second-cross lambs (Poll Dorset × (Border Leicester × Merino)) were selected and exposed to either 1, 3 or 5 days of HWs or thermoneutal (TN) (28–38 °C and 40–60% relative humidity, RH; 18–21 °C, 40–55% RH) conditions in climate-controlled chambers. Lambs exposed to 1–5 days of a HW exhibited higher respiration rates (RRs), rectal temperatures (RTs), skin temperatures (STs) and heart rates (HRs) compared to lambs exposed to an equal duration of TN conditions. However, HWs had no significant effects on muscle metabolism (rate and extent of pH decline, muscle glycogen and lactate content) and meat quality (cooking loss and shear force). Similarly, there were limited impacts of 1–5 days of HW on the colour (L*, a*, b* and R630/580) and drip loss of the longissimus thoracis et lumborum (LTL) and semimembranosus (SM) muscles for 4 days’ overwrap retail display. Results suggest that short-duration HWs (1–5 days) had significant negative effects on animal physiology but had no effect on the muscle metabolism and meat quality. |
format | Online Article Text |
id | pubmed-8834278 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-88342782022-02-12 Impact of Heatwaves on the Physiology and Retail Meat Quality of Lambs Zhang, Minghao Warner, Robyn D. Dunshea, Frank R. DiGiacomo, Kristy Joy, Aleena Abhijith, Archana Prathap, Pragna Ma, Ting Chauhan, Surinder S. Foods Article The experiment investigated the impact of heatwaves (HWs) on the physiology, postmortem muscle metabolism and meat quality of lambs. Seventy-two second-cross lambs (Poll Dorset × (Border Leicester × Merino)) were selected and exposed to either 1, 3 or 5 days of HWs or thermoneutal (TN) (28–38 °C and 40–60% relative humidity, RH; 18–21 °C, 40–55% RH) conditions in climate-controlled chambers. Lambs exposed to 1–5 days of a HW exhibited higher respiration rates (RRs), rectal temperatures (RTs), skin temperatures (STs) and heart rates (HRs) compared to lambs exposed to an equal duration of TN conditions. However, HWs had no significant effects on muscle metabolism (rate and extent of pH decline, muscle glycogen and lactate content) and meat quality (cooking loss and shear force). Similarly, there were limited impacts of 1–5 days of HW on the colour (L*, a*, b* and R630/580) and drip loss of the longissimus thoracis et lumborum (LTL) and semimembranosus (SM) muscles for 4 days’ overwrap retail display. Results suggest that short-duration HWs (1–5 days) had significant negative effects on animal physiology but had no effect on the muscle metabolism and meat quality. MDPI 2022-01-31 /pmc/articles/PMC8834278/ /pubmed/35159563 http://dx.doi.org/10.3390/foods11030414 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Zhang, Minghao Warner, Robyn D. Dunshea, Frank R. DiGiacomo, Kristy Joy, Aleena Abhijith, Archana Prathap, Pragna Ma, Ting Chauhan, Surinder S. Impact of Heatwaves on the Physiology and Retail Meat Quality of Lambs |
title | Impact of Heatwaves on the Physiology and Retail Meat Quality of Lambs |
title_full | Impact of Heatwaves on the Physiology and Retail Meat Quality of Lambs |
title_fullStr | Impact of Heatwaves on the Physiology and Retail Meat Quality of Lambs |
title_full_unstemmed | Impact of Heatwaves on the Physiology and Retail Meat Quality of Lambs |
title_short | Impact of Heatwaves on the Physiology and Retail Meat Quality of Lambs |
title_sort | impact of heatwaves on the physiology and retail meat quality of lambs |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834278/ https://www.ncbi.nlm.nih.gov/pubmed/35159563 http://dx.doi.org/10.3390/foods11030414 |
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