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Articles by B.W. Moss
Total Records ( 2 ) for B.W. Moss
  N.J. Okeudo , B.W. Moss and M.B. Chestnutt
  The object of this study was to compare carcass and meat quality characteristics of conventionally reared lambs with others reared solely on milk. Eighteen crossbred lambs weaned at 5 weeks of age were randomized within each sex into 2 groups. The first group was fed reconstituted whole milk and the second, commercial lamb pellets and hay. Both diets were offered ad libitum for 9 weeks. Animals were subsequently slaughtered under standard commercial conditions. Samples of shoulder joint were taken for dissection and meat quality assessment was made using the 6 - 12th rib section of the Longissimus doris muscle. Lambs on the concentrate and hay diet had significantly larger reticulo-rumens, livers and generally were less fat (p < 0.01) than milk-fed lambs. Dietary treatment had little effect on meat quality. Lambs reared on the milk diet contained higher proportion of unsaturated fatty acids in subcutaneous fat than lambs fed concentrate and hay. The milk diet did not appear to produce the typical pale "veal" colour in lambs as might be expected from studies on veal production.
  N.J. Okeudo and B.W. Moss
  A group of 84 crossbred lambs comprising 21 lambs for each of 4 sex-types (entire ram, vasectomized ram, castrate and ewe) were subdivided within each sex-type into 7 slaughter weights (32, 36, 40, 44, 48, 52, 56 kg). There were 3 lambs per slaughter weight. Lambs were born in the latter part of spring and were out on pasture with their dams, but were housed by September and fed a concentrate diet and hay. Lambs were slaughtered in a nearly abattoir and blood samples were collected for cortisol determination. Meat quality and fatty acid profile were assessed using the 6th-12th rib section of the Longissimus dorsi muscle. The mean serum cortisol concentrations ranged from 103.3-117.7 nMol L-1 and differences due to sex - type were not significant (P>0.05). However, serum cortisol concentration was positively correlated with slaughter weight (r = 0.34, P<0.01) and age (r = 0.43, P<0.001). Whereas serum cortisol level was negatively correlated with initial pH and positively correlated with intramuscular fat in castrates (P<0.05), the same correlations in other sex-types were not significant (P>0.05). Cortisol level was negatively correlated with cooking loss in all sex-types (P < 0.01) and also significantly related to fatty acid profile (P<0.05).
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