Lammfleischqualität von extensiv gehaltenen und seltenen Schweizer Schafrassen (Engadinerschaf, Schwarznasenschaf, Spiegelschaf) im Vergleich zum Weißen Alpenschaf

Summary in the original language of the document

This study investigates meat quality of four autochthonous Swiss ovine breeds, White
Alpine (WAS, n=15), Walliser blacknose sheep (SN, n=8), Engadine sheep (EN, n=9)
and the Mirror sheep (SP, n=10). Especially for the latter two breeds, which are rare
and endangered, information about meat quality and constitution is important for
merchandising issues. All lambs (LW 20-25 kg) of each breed were fattened on pasture
for 208 d and subsequently slaughtered. Evaluations were carried out for slaughter
yield and classifications, pH-value, colorimetry (L*a*b*-System), shear force (Warner
Bratzler method) and cooking losses in the Musculus longissimus dorsi. The results
showed no meat quality defects in any breed. The main differences between breeds
arose in slaughter yield (p<0.001) with SN being significantly inferior to WAS, and CHTAX
where WAS was clearly superior to all other breeds. Compared to WAS, SN meat
was less colored (L*-value; p<0.001) which is probably related to the higher pH24h
(p<0.01) of SN when compared to WAS. Overall, this study showed that meat quality
of WAS is superior with low-land pasture based fattening conditions in Switzerland. It
is however possible that other fattening conditions (i.e. mountainous) would lead to
different results because Black nose, Engadine and Mirror sheep are traditional alpine
breeds which might substantially alter their production optimum.