Influence du type génétique sur la composition corporelle et la qualité de la viande des ovins élevés dans les systèmes d’élevage traditionnels

Abstract

Carcass composition and meat quality of indigenous sheep of Benin are little known. The present study aims to evaluate carcass characteristics, and technological and sensory properties of the meat of Djallonke and Sahel sheep bred raised under the traditional breeding system. Twenty-two ram carcasses were then sampled at the slaughterhouse of Cotonou. These carcasses came from Djallonke and Sahel sheep that were eighteen months old on average. Live weight, hot carcass weight, carcass joints weight, offal weight and carcass measurements of Sahel sheep were significantly higher than those of Djallonke (p<0.001). Proportion of carcass joints of Djallonke was higher than the Sahel except for the shoulder. Meat color, water holding capacity, shear force, juiciness, flavor, and note of consumer assessment score did not differ significantly according to the breed (p>0.05). Carcass temperature in the cold room decreases progressively to 0 °C, at 438 mn and 526 mn of chilling respectively for Djallonke and Sahel sheep. Carcass pH 1 hour post mortem of Sahel sheep (6.85) was higher than the one of Djallonke (6.67). Deep temperature of carcass in cold room decreased progressively to reach 0 °C, respectively at 438 mn and 526 mn of colding. Carcass pH (1 hour post mortem) of Sahel sheep (6.85) was higher than the one of Djallonke (6.67). At 24 hours post mortem, the pH recorded became 6.15 in Djallonke sheep and 6.23 in Sahel (p<0.05). pH recorded at 36 hours and 48 hours did not differ significantly by genetic type (p>0.05). Genetic type affects more carcass traits than meat technological and sensory properties of Djallonke and Sahel rams.