A Comprehensive Study of the Quality of Fat-Tailed Sheep Carcasses in Greece

SIMPLE SUMMARY: Sheep meat in Greece is considered a by-product of dairy production, associated with undefined quality and low revenues. Production is based on slaughtering of young lambs and consists of light carcasses. Heavy carcasses are scarce and mainly derived from rams and ewes that are no longer appropriate for dairy farming due to age, health or productivity issues; no dietary treatments or fattening protocols are implemented prior to slaughter. Improving production sustainability implies more efficient use of available resources, including local fat-tailed sheep that are reared in high numbers for their milk, although their carcasses are undervalued; supportive research data are scarce. Hence, we used objective methods to assess the quality of carcasses of fat-tailed sheep slaughtered at different live weights (representing five developmental stages, from young lambs to adult sheep) and to compare them with carcasses of thin-tailed sheep, which are considered superior. We found that quality of fat-tailed sheep carcasses was equal or higher compared to thin-tailed. Differences between sexes and developmental stages existed. Slaughtering of fat-tailed sheep at higher live weights (50–70% of the average adult sheep weight) will benefit production quality and quantity, improving profitability and sustainability of the sector. ABSTRACT: Sheep farming in Greece is focused on milk production. Meat is considered a by-product and consists mainly light carcasses of undefined quality. The main challenge of the sector is to ensure sustainability, and hence efforts are towards efficient use of available resources, including undervalued carcasses of local fat-tailed sheep. The objective here was twofold: (i) to assess the carcass quality of fat-tailed sheep slaughtered at different live weights and (ii) to compare them with carcasses from thin-tailed sheep. In total, 146 fat-tailed and 97 thin-tailed dairy sheep were used. They belonged to five live-weight categories (LWC), representing 25%, 35%, 50%, 70% and 100% of mature body weight. Carcass length/weight/yield/pH and wither height were recorded. Muscle fiber minimum Feret’s diameter and meat color/tenderness/moisture/lipid and protein content were determined. Sex and LWC differences in fat-tailed sheep were assessed. Parametric and non-parametric tests were used to compare with thin-tailed sheep, considering the effects of LWC, sex and their interactions with sheep population (fat-tailed/thin-tailed). Most traits were significantly different (p < 0.05) between groups of fat-tailed sheep. Carcass yield of fat-tailed sheep was significantly higher compared to thin-tailed (p < 0.01). Interactions of sheep population with LWC or sex affected wither height, carcass pH, meat color and tenderness (p < 0.05). Fat-tailed sheep meat quality is equal or higher compared to thin-tailed. Finishing weights corresponding to 50 and 70% LWC may improve capitalization of fat-tailed carcasses.