How does the inclusion of a companion forage alongside perennial ryegrass influence production performance, sensory perception and consumer liking of lamb meat?

Abstract

In sheep production systems, diet type is an important factor affecting the eating quality of the meat produced. The objective of this study was to assess the effect of binary swards on the slaughter performance, descriptive sensory profile, consumer liking and instrumental texture of lamb meat. Five dietary treatments were investigated, perennial ryegrass (Lolium perenne L.; PRG), PRG plus white clover (Trifolium repens L.; PRG+WC), PRG plus red clover (Trifolium pratense L.; PRG+RC), PRG plus chicory (Chicorium intybus L.; PRG+Chic) and PRG plus plantain (Plantago lanceolata L.; PRG+Plan). Post – weaning sixty Texel sired crossbred lambs (n = 12 per dietary treatment) were selected from the main cohort of lambs born in 2022 and further balanced for sex and reared litter size. The M. longissimus thoracis et lumborum (LTL) was obtained from each lamb post-slaughter. Meat samples were analysed by a trained sensory panel, a consumer panel as well as Warner-Bratzler shear force (WBSF) measurements. All data were analysed using a linear mixed model PROC MIXED in SAS. Mean slaughter weights of 46.0 ± 0.36 kg and cold carcass weights of 22.2 ± 0.51 kg were achieved with no differences observed across dietary treatments (P > 0.05). On average, lambs were 217 d of age at slaughter. Lambs finished on PRG and PRG+Plan had similar growth rates, however binary mixtures containing PRG plus any one of WC, RC (P < 0.01) or Chic (P < 0.05) increased average daily gain (ADG) and reduced the number of days required for lambs to reach slaughter (P < 0.05), relative to lambs grazing the PRG monoculture. Meat from PRG+Plan lambs was scored lower by the trained sensory panel for initial tenderness (P < 0.001) and overall tenderness (P < 0.001) when compared to meat from any other dietary treatment. Consumers scored meat from PRG or PRG+WC lambs higher for tenderness (P < 0.05) and flavour (P < 0.01) in comparison to meat produced from PRG+Plan lambs. Relative to meat from PRG+Plan lambs, PRG, PRG+WC and PRG+Chic lamb meat scored higher for overall liking (P < 0.01) when assessed by the consumer panel. Results show that companion forage inclusion increased lamb growth performance in the post-weaning period thus reducing age at slaughter. However, findings suggest that the addition of plantain to the grazed sward may negatively affect the eating quality of lamb meat, highlighting the need to consider diet type in tandem with meat eating quality when selecting finishing systems for pasture fed lambs.