Correlation among serum biochemical indices and slaughter traits, texture characteristics and water-holding capacity of Tan sheep. Issue 1 (1st January 2021)

• Record Type: Journal Article
• Authors: Yu, Jiangyong; Liu, Guishan; Zhang, Jingjing; Zhang, Chong; Fan, Naiyun; Xu, Yuqian; Guo, Jiajun; Yuan, Jiangtao
• Is Part Of: Italian journal of animal science. Volume 20:Issue 1(2021)
• Page Start: 1781
• Page End: 1790
• Publication Date: 2021-01-01
• Subjects: Tan sheep -- serum biochemical indices -- slaughter traits -- meat texture characteristics -- water-holding capacity -- correlation; Animal culture -- Periodicals; Livestock -- Italy -- Periodicals; Veterinary medicine -- Italy -- Periodicals; Animal culture; Livestock; Veterinary medicine; Italy; Periodicals; Periodicals; 636.005
• DOI: 10.1080/1828051X.2021.1943014
• Languages: English
• ISSNs: 1828-051X

Abstract

Abstract: This study was conducted to determine the correlation among serum biochemical indices, slaughter traits, texture characteristics and water-holding capacity in Tan sheep. Eighty Tan sheep aged 4–6 months were selected. Blood samples were collected from live animals to analyse serum biochemical indices. The slaughter traits, texture characteristics and water-holding capacity of meat were assessed after slaughter. There were highly significant correlations ( p <.01) and high linear regression R values among serum biochemical indices, slaughter traits, meat texture characteristics and water-holding capacity in Tan sheep. Therefore, this study has demonstrated that the meat qualities of Tan mutton may be evaluated by the serum biochemical indices of live Tan sheep. Highlights: This study was conducted to determine the correlation among serum biochemical indices, slaughter traits, texture characteristics and water-holding capacity in Tan sheep. This study has demonstrated that meat qualities of Tan mutton may be assessed by the serum biochemical indices of live Tan sheep. It is necessary to determine slaughter traits, meat texture characteristics and water-holding capacity of meat, which are major indicators for assessing meat and meat products by consumers.