The use of Tiroler Bergschaf and Weisses Alpenschaf for the

Arch. Tierz., Dummerstorf 44 (2001) Special Issue, 391-397
Sheepbreeding Research and Implementation Centre, Piorunka, Poland1; Department of Sheep and Goat Breeding
National Research Institute of Animal Production, Baiice. Poland1
PAWEL PARAPONIAK1 and MACIEJ ROBORZYNSKI2
The use of Tiroler Bergschaf and Weisses Alpenschaf for the
production of slaughter lambs in Polish mountainous areas
Summary
The studies were carried out on Bergschaf (BF) and Weisses Alpenschaf (WAS) ram lambs and crossbreds of
these breeds with the Polish Mountain Sheep (PMS), with a total of 10 animals in each group. The characteristics
analysed included in vivo measurements, post-slaughter evaluation and physico-chemical and sensory properties
of meat.
The highest gains for the entire rearing period were found for WAS rams. 39 rams out of 40 were qualified for
the EUROP grading scale. The highest EUROP scores were awarded to the carcasses of WAS rams. Sensory
evaluation showed the meat of WAS x PMS crosses to have good culinary properties.
Key Words: sheep, crossbreeding, in vivo measurements, post-slaughter evaluation, meat quality
Zusammenfassung
Titel der Arbeit: Die Nutzung des Tiroler Bergschafes und des WeiOen Alpenschafes für die Erzeugung von
Schlachtlämmern in den polnischen Bergregionen
Die Untersuchungen wurden an Bocklämmem des Tiroler Bergschafes (BF), des Weißen Alpenschafes (WAS)
und Kreuzungen dieser Rassen mit Polnischem Bergschaf (PMS) durchgeführt. Von jedem Genotyp wurden 10
Tiere untersucht.
Folgende Merkmale wurden berücksichtigt: in vivo und post mortem durchgeführte Schlachtkörperbewertung
sowie physiko-chemische und sensorische Beschaffenheit des Fleisches.
Die höchste tägliche Zunahme wiesen Lämmer der Rasse WAS auf. Bei der Beurteilung nach EUROP
entsprachen 39 von 40 Schachtkörpera den Anforderungen. Am besten wurden die Schlachtkörper von
Bocklämmem der Rasse WAS beurteilt. Bei der sensorischen Untersuchung zeigte das Fleisch der
Kreuzungslämmer WAS x PMS eine gute kulinarische Qualität.
Schlüsselwörter: Schaf, Kreuzung, in vivo und post mortem Schlachtkörperbeurteilung, Fleischqualität
Introduction
Production of slaughter lambs has been the main direction of sheep breeding since the
1990s in Poland (KRUPINSKI, 1992; SEREMAK-BULGE, 1992). It is faced with
two obstacles - there is no tradition of eating lamb meat and its production is
unprofitable owing to weak parameters which characterize the reproduction and meat
Performance of native breeds (SKRIJKA, 1998; TRZYBINSKA 1997).
This state of affairs is most noticeable in the Podhale region where Polish Mountain
Sheep are commonly farmed. This breed is characterized by low prolificacy of 1.2
lamb per litter, while production becomes profitable from 1.5 lamb (ROBORZYNSKI
and SKRZYZALA, 1997). Too low body weight and poorly articulated meat traits
were responsible for rejecting most of the carcasses according to the EUROP grading
system (CIURUS\ 1993; CIURUS" and DROZDZ, 1995).
Alpine sheep breeds Bergschaf (prolific) and Weisses Alpenschaf (meat-type) were
392
imported into Poland to improve Performance traits of the Polish Mountain Sheep.
Both breeds are distinguished by out-of-season breeding ability, high daily weight
gains, and well articulated meat traits (KARETA et al., 2000; RINGDORFER, 1997;
ROBORZYNSKI et al., 2000; VERORDNUNG, 1993). They easily adapt to harsh
mountainous conditions (RINGDORFER, 1997).
The aim of the experiment was to determine the suitability of Bergschaf and Weisse
Alpenschaf sheep for the production of slaughter lambs in the mountainous regions of
Poland.
Material and Methods
The studies were carried out on Bergschaf (BF) and Weisse Alpenschaf (WAS) ram
lambs and their crossbreds with the Polish Mountain Sheep (PMS), with a total of 10
animals in each group. The rams were reared under uniform feeding conditions.
The animals were weighed at 2, 21 and 150 days of age to calculate total weight gains
after birth. In vivo measurements of width, length and area of longissimus dorsi
muscle were made (USG Aloka SSD 210 DX).
Carcasses were evaluated post-slaughter for conformation (NAWARA et al., 1963)
and classified according to the EUROP system (VERORDNUNG, 1993). The weight
of valuable cuts in carcass was determined and detailed leg dissection was performed.
Physico-chemical and sensory properties of meat were determined (BUNNING and
HAMM, 1970; KOZIOLOWA, 1993; PN-A-04018, 1975; PN-A-82058, 1977; PN-A82111, 1973b; TILGNER, 1957).
The experimental results were analysed statistically using analysis of variance with
single Classification (with genotype group as the factor of Classification). Post-hoc
analysis was performed with NIR test for least significant difference (VOLK, 1973).
Results and Discussion
In contrast to the results obtained by ROBORZYNSKI (1984), CIURUS and
DROZDZ (2000), the crossbreeding was found to have no significant effect on body
weight at birth.
This effect, similar to that reported by the above authors, manifested itself in body
weight at 21 and 150 days of rearing, where WAS rams achieved the highest body
weights of 14.86 and 37.84 kg (Tab. 1).
Table 1
In vivo
estimation
of
rams
Jr,
—.
Trait
n
Body weight (kg)
Age ••• 2 days
Body weight (kg)
Age - 21 days
Body weight (kg)
Age • 150 days
Daily gain (g) - birth slaughter
Longissimus dorsi muscle
- area (cm)
(Körpermasseentwicklung,
X
10
4.20
BF
| SD
X
BF xPMS
|SD
|0.72
10
4.34
|
12.58'
1 1.41
12.00'
|
30.65'
1 3.52
27.50'
|
193""
1 17.34
171*
|
8.039
1 1.94
1 7.953
|
tägliche
Zunahme
X
10
4.93
0.95
F = 1.246
1.13
|14.86"
F = 4.829*
3.51
|37.84"
F = 8.086*
22.06
| 262 c
F = 17.316*
0.78
| 8.824
F = 1.370
a) Values with different lettos diffw significantiy (PS0.05)
und
WAS
|SD
US-Muskelfläche
WAS
KPMS
X
|SD
1 1.00
10
4.70
|0.95
| 1.83
13.56'"
| 2.53
| 0.83
30.88"
| 5.36
| 36.44
1.71
|205"
137.04
| 7.496
| 1.26
von
393
When analysing total body weight gains in the neonatal period, the hierarchy of
genotype groups confirmed the advantages of WAS rams. Their weight gain was 262
g/day, being 91, 69 and 57 g/day higher than for the BF x PMS, BF and WAS x PMS
groups respectively (P<0.05, Tab. 1). The above values are evidence that WAS sheep
are well suited for pasture fattening, as confirmed by the results reported by
SCHNEEBERGER (1997).
Genotype was found to have no effect on width, length and area of longissimus dorsi.
It is worth noting that longissimus dorsi area was the largest in WAS and BF rams 8.84 and 8.04 cm, respectively (Tab. 1).
WAS rams achieved the most desirable slaughter weight during the period of 134
days, with significant differences in relation to other groups (48 days in the BF group
to 36 days in the WAS x PMS group, Tab. 2).
The highest slaughter yield was noted in the groups of purebred rams WAS (45.81%)
and BF (43.58%) and the difference of 5.68 and 3.45 percentage unit in relation to the
WAS x PMS group was statistically significant (Tab. 2). The value of this trait (40.1345.81%) obtained in the author's own studies is similar to the results obtained by
CIURUS et al. (1995) but lower than under the system in which lambs were
additionally fed with concentrates after leaving the pasture (ROBORZYNSKI, 1984).
The results of linear measurements showed, similar to the findings of
ROBORZYNSKI (1992) and ROBORZYNSKI and SKRZYZALA (1997), the effect
of genotype on the value of meat Performance traits of the carcasses. Carcasses of BF
and BF x PMS rams achieved 62.15 and 58.90 cm and were characterized by narrow
ehest (13.60 and 12.60 cm) and narrow, less arched rump (21.05 and 19.20 cm,
respectively, Tab. 2). While the carcasses of meat-type WAS rams and WAS x PMS
F| crosses were characterized by broad ehest (15.80 and 15.90 cm) and broad, welldeveloped rump (22.70 and 24.10 cm, respectively). Differences between the genotype
groups were statistically significant (Tab. 2).
The highest score (5 points) for conformation (musculature) of carcasses according to
the EUROP system was given to 5 BF rams and 8 BF x PMS rams (Fig. 1).
The observed carcass fatness is regarded as desirable (1-3 points, Fig. 1). In most
cases, the carcasses had no visible fat, with traces of fat oecurring mainly over the
kidneys and between the ribs.
Evaluation showed that 39 out of 40 carcasses conformed with the EUROP scale, with
most of the carcasses (15) being graded as "P" (Fig. 2).
The highest scores were given to WAS rams (5 carcasses graded as "R") and WAS x
PMS rams (3 carcasses graded as "R"). One carcass from a BF ram was rejeeted.
Unlike the results of CIURUS et al. (1996) and ROBORZYNSKI and SKRZYZALA
(1997), one carcass from the group of WAS rams was graded as "E" - excellent (Fig.
2).
The weight of valuable cuts (best end of neck, loin, leg, Shoulder) was the highest in
WAS rams (4.01 kg), with a difference of 0.85 and 0.67 kg in relation to BF x PMS
and WAS x PMS rams. Unlike the results obtained by SKRZYZALA and
ROBORZYNSKI (1997) and contained in a publication of ROBORZYNSKI (1984), it
was statistically significant (Tab. 2).
The highest percentage proportion of muscle tissue in leg was found in WAS lambs
(71.31%) and WAS x PMS crosses (69.23%). This attests to the good meatiness of the
above genotype groups (Tab. 2).
394
Table 2
Post-slaughter evaluation of ram carcasses (Merkmale der Schlachtkörper von Bocklämmern)
BF
Trait
X
BF x PMS
JSD
x
SD
n
Slaughter age (days)
10
182b
| 10.12
10
175"
Body weight after
fasting (kg)
30.90
|3.14
27.50
Weight ofcooled
carcass (kg)
12.89
|1.20
11.05
Dressing (%)
43.58"
|l.74
42.05'"
External carcass
length (cm)
62.15"
| 3.39
58.90'1'
Chest width (cm)
13.60'
| 1.56
12.60*
Rump width (cm)
21.05'"
| 2.22
19.20'
Width of back (cm)
9.20'
1 0.89
[ 9.35*
Weight of valuable
cuts (kg)
3.74'"
| 0.35
| 3.16"
Weight of leg (kg)
1.76'b
| 0.16
| 1.48*
Proportion of meat in
leg (%)
Proportion of fat in
65.52'"
| 2.76
| 59.86°
10.97*"
| 3.27
| 13.51"
legt»
WAS
x
10
[ 5.34
134*
F = 6.014»
| 4.77
|31.25
F = 0.806
1 1.90
| 13.88
F = 2.555
| 2.09
| 45.81"
F == 9.556*
| 3.81
| 57.70'
F == 4.095*
| 15.80"
|0.70
F == 4.785*
| 22.70"
| 3.23
F == 3.115*
1 0.78
| 1 1.00"
F == 3.641*
| 0.59
|4.0l"
F == 3.251*
| 0.29
| 1.96"
F = 3 927«
| 10.23
|7l.31b
F == 5.823"
| 3.08
| 10.24'
F =•• 3.033«
WAS xPMS
X
JSD
46.43
10
170"
| 27.68
8.10
30.10
| 6.67
3.53
11.82
| 2.53
3.49
40.13'
1 2.13
6.13
55.60'
13.11
2.82
15.90"
| 3.41
4.62
24.10"
| 4.56
2.10
| 10.55"
| 1.69
0.98
| 3.34*
|0.64
0.52
1.55'
|0.32
6.45
| 69.23"
| 4.39
| 2.39
9.22*
| 4.26
JSD
Values with different letters differ significantiy (PS0.05)
Table 3
Biochemical properties and sensory estimation of rams' meat (Biochemische Merkmale und sensorische
Bewertung des Fleisches von Bocklämmem in Abhängigkeit vom Genotyp)
Trait
IsD
•
SD
x
0.24
10
1.91'
10
2.26'
0.40
F == 5.470*
20.61"
0.81
20.53"
112.73"
44.17
89.83"
Colour brightness (%)
11.07'
1.46
11.39'
PH
5.62'"
0.21
5.55'
Juiciness
(max 5 points)
4.40"
0.39
4.40"
Palatability-intensity
(max 5 points)
4.44"
| 0.43
14.41"
Palatability-quality
(max 5 points)
4.43"
|0.48
|4.44"
| 20.27"
F == 8.540»
| 50.64*
31.29
ö
F =-<!.882
| 13.38"
1.17
F == 4.622*
0.09
| 5.53*
F == 3.302*
| 3.92'
0.27
F =-6.012'
| 3.99*
0.27
F == 5.470*
| 4.02'
0.30
F == 4.765*
Fat (%)
10
1.88
Protein (%)
Content of pigments
n
(%)
1.06
WAS xPMS
WAS
B F x PMS
BF
X
X
JSD
0.68
10
3.19"
| 1.44
0.12
18.99'
| 0.93
24.11
92.80"
145.93
2.83
13.84"
| 2.30
0.07
5.74"
| 0.24
0.38
4.53"
| 0.34
0.31
| 4.56b
|0.30
0.27
4.57"
| 0.31
|SD
Values with different letters differ significantiy (PS0.05)
The protein content of meat of BF lambs (20.61%) and their crosses with PMS
(20.53%) was higher than follows from the studies of CIURUS et al. (1996), while the
395
protein content of meat of the WAS x PMS group (18.99%) was lower than in the
above study (Tab. 3).
The meat of BF rams and their Fi crosses with PMS was darker (brightness of colour:
11.07 and 11.39%, respectively) than the meat of the other breed groups (Tab. 3). It is
supposed that brighter colour of the meat of WAS rams (brightness of colour 13.38%)
and their Fi crosses with PMS (13.84%) resulted from a higher content of
intramuscular fat in this meat (2.26 and 3.19%, respectively, Tab. 3).
Mean pH values of meat showed significant differences, from 5.5 in the group of
purebred WAS lambs and BF x PMS crosses to 5.7 in the group of WAS x PMS
crosses. These values are typical of normal meat.
• BF EI BF* .PMS EJVVAS OWASxPMS
Fig. 1: Scorcs for carcass fatness according to the EUROP system (Bewertung der Schlachtkörperveifettung
nach EUROP-Klassifikalion)
u
R
O
(*)
I BF • BFx PMS El WAS OWASxPMS
* - out-of-grade carcasses
Fig. 2: Carcass grading results according to the EUROP-System (Bewertung der Schlachtkörperkonformation
nach EUROP-Klassifikation)
396
Sensory analysis demonstrated that both palatability and juiciness of meat of WAS
lambs was given lower scores (3.9-4.0 pts.) than the meat of other genotype groups
(4.4-4.6 points, Tab. 3). Higher scores for the meat of WAS x PMS crosses indicate a
favourable effect of the PMS breed. The values of other sensory traits (flavour,
tenderness) ranged from 4.3 to 4.7 pts. and showed no significant differences.
Conclusions
The results of pasture fattening attest to the good efficiency of this system in the
production of slaughter lambs in mountainous conditions and prove the usefulness of
Bergschaf and Weisse Alpenschaf sheep for crossing with the Polish Mountain Sheep.
Carcass grading based on linear measurements showed good conformation, while
physico-chemical evaluation confirmed good culinary properties of lamb meat
produced under natural conditions.
Evaluation of carcasses by EUROP musculature and fatness grades proved that the
experimental ram lambs are suitable for commercial purposes.
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Authors' address«
PAWEL PARAPONIAK
Sheep Breeding Research and Implementation Centre
Piorunka
Poland
MACIEJ ROBORZYSlSKI
Departi
Department
of Sheep and Goat Breeding, National Research Institute of Animal Production
Baiice
Poland