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

Record Type:	Language materials, manuscript : Monograph/item
Title/Author:	Evaluation of Growth, Meat Quality, and Sensory Characteristics of Wool, Hair, and Composite Lambs./
Author:	Heimbuch, Mikayla L.
Description:	1 online resource (84 pages)
Notes:	Source: Masters Abstracts International, Volume: 84-12.
Contained By:	Masters Abstracts International84-12.
Subject:	Animal sciences. -
Online resource:	click for full text (PQDT)
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. - 1 online resource (84 pages)

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

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

Includes bibliographical references

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.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2024

Mode of access: World Wide Web

ISBN: 9798379700003Subjects--Topical Terms:

1178863
Animal sciences.
Subjects--Index Terms:

ColorIndex Terms--Genre/Form:

554714
Electronic books.

Evaluation of Growth, Meat Quality, and Sensory Characteristics of Wool, Hair, and Composite Lambs.
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500 $a Source: Masters Abstracts International, Volume: 84-12.
500 $a Advisor: Colle, Michael.
502 $a Thesis (M.S.)--University of Idaho, 2023.
504 $a Includes bibliographical references
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.
533 $a Electronic reproduction. $b Ann Arbor, Mich. : $c ProQuest, $d 2024
538 $a Mode of access: World Wide Web
650 4 $a Animal sciences. $3 1178863
650 4 $a Food science. $3 1179759
653 $a Color
653 $a Fatty acids
653 $a Flavor
653 $a Hair sheep
653 $a Lamb
653 $a Wool sheep
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690 $a 0475
690 $a 0359
710 2 $a ProQuest Information and Learning Co. $3 1178819
710 2 $a University of Idaho. $b Animal, Vet & Food Sciences. $3 1476098
773 0 $t Masters Abstracts International $g 84-12.
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