SHEEP PRODUCTION IN GENERAL

Átírás

1 SHEEP PRODUCTION IN GENERAL Prof. Dr. Sándor Kukovics Scientific counsellor - Research Institute for Animal Breeding and Nutrition Managang director - Hungarian Sheep Products Council

2 Who else am I? Part time professor University of Debrecen Co-editor Hungarian Sheep Farming and Goat Breeding monthly newspaper President Hungarian Sheep and Goat Dairying Public Utility Association Hungarian expert in COPA-COGECA Sheep Working Party, EU Advisory Group on Sheep Meat and Goat Meat; EU Forecast Group on Sheep Meat and Goat Meat

3 Important traits of sheep - In wool production - raw wool weight - fibre diameter - staple length - rendement clean wool weight - In meat production - average daily gain during suckling or fattening - feed conversation (kg feed / 1 kg body weight gain) - dressing % - body conformation (live animals and carcasses) - fat cover of the body (carcass) -meat : fat : bone ratio - In milk production - milk yield over lactation and average daily milk (kg) - length of lactation number of milking days - milk composition - fat-, protein-, lactose %; somatic cell count

4 Breeding systems Purebred breeding Improving crossing Breed transformation crossbreeding Crossbreeding programs for developing terminal products direct system indirect system

5 Merino ewes (Indigenous breed) Direct crossbreeding system for meat production X Meat breeds rams: Mutton Merino, Texel, Suffolk, Beltex, German Blackheaded, Charollais, Dorset, White Dorset, etc. F 1 crossbred terminal lambs for slaughter Forrás: Kukovics S. (2006)

6 Indirect crossbreeding system for meat production Merino ewes X Rams of prolific breeds (Finnish Landrace, Romanov, Booroola, British Milksheep, etc.) F 1 male lambs F 1 female lambs Rams of meat breeds X Slaughter Crossbred lambs Forrás: Kukovics S. (2006)

7 Crossbreeding to increase milk production Merino ewes X Rams of milk breeds: (Awassi, Assaf, East Friesian, Lacaune, British Milksheep, etc.) F 1 progenies Rams for slaughter Rams of milk breeds Females for breeding X Progenies for production X Rams from meat breeds Progenies for slaughter Source: Kukovics S. 2006)

8 Sheep breed groups Meat breeds (Suffolk, Beltex, Texel, Charollais, stb.) Milk breeds (Awassi, Assaf, East Friesian, Lacaune, Sardinian, Manchega, etc.) Prolific breeds (Finnish Landrace, Romanov, Booroola, British Milksheep, Bábolna Tetra, etc.) Dual purpose breeds (various kinds of Merinos, Ile de France, German Mutton Merino, etc.) Indigenous breeds (Hortobágyi Racka, Transylvanian Racka, Tsigai, Cikta, etc.)

9 Reproduction systems Traditional lambing once a year annually in winter early spring Frequent lambing two times a year, three times within two years, five times within three years Divided lambing different ratios of the flocks lambed once a year 2-4 months apart Divided and frequent lambing combination of the previous two ones Continuous lambing - lambing every day

10 Production systems Extensive system based on grazing land without supplementation Semi-intensive system based on grazing land but the feeding is supplemented Intensive system dominantly indoors keeping and supplied feeding without grazing

11 Effect of genotype and fattening technology on meat production characteristics

12 Demand for lamb meat and mutton Globally Sheep meat is the most expensive one; demand for it is continuously increasing. In EU Most expensive kind of meat. Reducing domestic production and import from third countries; as well as consuming, but increasing demand for quality. In Hungary Low average annual consumption (0,3 kg/head/year); depending from export; low added value as exporting as live animal (light body weight kg)

13 The source of sheep meat Bred farm animals with dominant part of the national flock, producing slaughter lambs for market, which lambs are fattened using different methods Indigenous breeds Hobby breeds Milk breeds

14 Roles of indigenous breeds Gene reserves in production and in maintenance of national parks In extensive keeping / production is basic material Poor meat production characteristics Poor body conformations Weak dressing % Low production traits (progeny, meat and milk production)

15 Possibilities of improvement Technology improvements Apply extensive; semi-intensive and intensive fattening systems Breeding technology development Utilize of breeding and production programming methods Crossings With maintain the characteristics of the breed Producing terminal lamb products by introducing meat breeds In order to fill up the basis of bones with meat

16 Questions to answer Is it possible to improve the meat production of indigenous breed without changing it? What are the effects of fattening methods on meat production results? How do the father breeds modify the meat production data? Do the father breeds modify the meat composition? Could the genotype effect be found on the meat products? Which factors could determine the evaluation of the products?

17 Material and methods - breeds Transylvanian Racka German Blackhead Beltex Brit tejelőjuh German Mutton Merino Charollaise Suffolk Transylvanian Racka Ile de France Texel Dorper

18 MATERIAL AND METHODS Transylvanian Racka (TR) purebred ANIMALS - lambs (German Blackhead Mutton Sheep x TR) F 1 40 lambs (20 males + 20 females) per genotypes In all three fattening methods (British Milksheep x TR) F 1 (German Mutton Merino x TR) F 1 (Charollaise x TR) F 1 In extensive fattening: only pasture in one group with ewes In semi-intensive fattening: pasture and ad libitum pelleted feed in one group Slaughtering in at the age of 120, 140, 160 days indoors fattening: ad libitum on pelleted feed with limited grass hay up to kg of live weight category (Suffolk x TR) F 1 (Ile de France x TR) F 1 (Texel x TR) F 1 CT examination and slaughtering: 10 and 10 from each group

19 MATERIAL AND METHODS PREPARATION OF SAMPLES S/EUROP classification 24 hours at +4 o C temperature bisection right halves: dissected, boned and measured Developing and manufacturing 3 products by 8 genotypes Wiener sausage marinated, smoked and cooked ham kitchen ready seasoned, marinated, sliced and roasted lamb meat

20 MATERIALS AND METHODS PREPARATION OF SAMPLES Wiener sausage aged for 3 days boiled served at 40 C marinated, smoked and cooked ham aged for 4 weeks smoked for 24 hours cooked warmed up naturally served at 18 o C kitchen ready, seasoned, marinated, sliced and roasted lamb meat aged for 2 days roasted on 170 o C served at 40 C Slaughtering: 2 heads of purebred Transylvanian Racka, British Milksheep F 1, Charollaise F 1, and Texel F 1 prepared in the oldest and most famous restaurant in Debrecen (Arany Bika Restaurant) legs were kept at 60 o C until offer to sensory evaluation whole roasted lamb leg (restaurant style)

21 MATERIAL AND METHODS SENSORY PANEL AND EXAMINATION Panelists man women Wiener sausage Ham Lamb meat Lamb leg Traits point stringiness flavour smell 1 very soft very delicious perfect 2 soft delicious sufficient 3 nether soft nor stringy satisfying insufficient 4 stringy not satisfying -- 5 very stringy foul flavour -- Fill in a form: gender, kind of profession age profession 1 under year 20 sheep farmer/shepherd years involve in other animals farming years other agriculture years industry, catering years education, student years other service 7 above 70 years administrative department of the state 8 -- others

22 RESULTS

23 Fattening and meat quality

24 Fattening results (g/nap) % Int % S-I % Ext TX SU NH NF IF DP CH BT BX Gy

25 Results of S/EUROP carcass classification in extensive and semi-intensive intensive fattening (%) Genotype EXTENSIVE fattening SEMI-INTESIVE fattening + O - + P - R + O - + P - Transylvanian Racka 25,0 75,0 20,0 40,0 40,0 Beltex F 1 50,0 12,5 12,5 12,5 12,5 20,0 70,0 10,0 British Milksheep F 1 12,5 12, , ,5 12,5 62,5 12,5 12,5 Charollais F 1 12,5 12,5 62,5 12,5 11,1 11,1 55,6 11,1 11,1 Dorper F 1 14,3 14,3 28,6 42,8 42,8 28,6 14,3 14,3 Ile de france F 1 12,5 37,5 25,0 25,0 12,5 37,5 50,0 German Blackhead F 1 16,7 33,3 33,3 16,7 60,0 20,0 20,0 Suffolk F 1 16,7 16,7 33,3 16,7 16,7 85,7 14,3 Texel F 1 12,5 12,5 12,5 25,0 37,5 12,5 62,5 25,0

26 Fat cover data of carcasses in extensive and semi-intensive intensive fattening (%) Genotypes EXTENSIVE fattening SEMI-INTENSIVE fattening Transylvanian Racka 50,0 37,5 12,5 20,0 40,0 20,0 20,0 Beltex F 1 12,5 75,0 12,5 10,0 40,0 40,0 10,0 British Milksheep F 1 25,0 25,0 50,0 12,5 25,0 25,0 37,5 Charollais F 1 12,5 62,5 12,5 12,5 22,2 11,1 11,1 22,2 33,4 Dorper F 1 14,3 57,1 14,3 14,3 14,3 14,3 57,1 14,3 Ile de france F 1 25,0 37,5 37,5 12,5 37,5 37,5 12,5 German Blackhead F 1 50,0 33,3 16,7 20,0 60,0 20,0 Suffolk F 1 66,6 16,7 16,7 14,3 14,3 14,3 28,5 14,3 14,3 Texel F 1 37,5 62,5 25,0 25,0 37,5 12,5

27 Results of body conformation (S/EUROP)) in intensive fattening (%) Genotypes Body conformation Fat cover R - + O - + P Transylvanian Racka 28,6 28,6 23,8 14,0 5,0 52,4 4,8 9,5 33,3 British Milksheep F 1 5,0 40,0 35,0 10,0 10,0 45,0 30,0 10,0 15,0 Charollais F 1 20,0 45,0 25,0 5,0 5,0 20,0 25,0 15,0 10,0 15,0 5,0 10,0 Ile de france F 1 5,6 11,1 44,4 33,3 5,6 27,8 5,6 5,6 44,4 11,1 5,6 German Blackhead F 1 5,9 47,0 41,2 5,9 35,3 11,8 11,8 17,6 23,5 German Mutton Merino F 1 5,0 60,0 25,0 10,0 30,0 5,0 15,0 45,0 5,0 Suffolk F 1 62,5 31,2 6,3 37,5 12,5 12,5 6,3 25,0 6,3 Texel F 1 33,3 50,0 5,6 11,1 16,7 27,8 38,8 16,7

28 A hizlalási módszer, m a genotípus és s a húsösszetétel tel kapcsolata Genotípus EXTENZÍV hízlalás FÉL-INTENZÍV hízlalás INTENZÍV hízlalás PECSENYE (%) NEMpecsenye (%) PECSENYE (%) NEMpecsenye (%) PECSENYE (%) NEMpecsenye (%) Gyimesi racka 53,34 46,66 51,31 48,69 50,6 49,4 Beltex F 1 54,69 45,31 51,56 48,44 Brit tejelőjuh F 1 53,85 46,15 51,54 48,46 53,3 48,7 Charollais F 1 53,23 46,77 52,59 47,41 53,6 47,4 Dorper F 1 52,07 47,93 53,07 46,93 Ile de france F 1 53,71 46,29 53,09 46,91 54,4 48,6 Német feketefejű F 1 52,72 47,28 53,41 46,59 53,6 48,4 Német húsmerinó F 1 53,0 47,0 Suffolk F 1 53,94 46,06 52,44 47,56 53,3 46,7 Texel F 1 53,02 46,98 52,53 47,47 53,3 46,7

29 Results of computer tomograph examination of the tissues CT metszetek izomszövet köbtartalma mm becsült marginális értékei, mm3 apai fajta / ivar Texe l Suffolk Német húsmerinó Német feketefejű hús Ile de France Charollais juh Brit tejelő juh ivar hímivar Genotypes and the sexes within them are equally modify the tissue composition of the bodies (figures: 1. muscle; 2. fat; 3. bones) nőivar Racka CT metszetek zsírszövet tartalma becsült marginális értékei, mm3 CT metszetek csontszövet tartalma becsült marginális értékei genotípus / ivar apai fajta / ivar mm Texe l Suffolk Német húsmerinó Német feketefejű hús Ile de France Charollais juh Brit tejelő juh ivar mm Texe l Suffolk Német húsmerinó Német feketefejű hús Ile de France Charollais juh Brit tejelő juh ivar hímivar hímivar nőivar nőivar Racka Racka

30 Amino acid composition of the leg samples in extensive (red) and semi-intensive intensive (blue) fattening Gyimesi racka bárányok combhús mintáinak aminosav összetétele Beltex keresztezett bárányok combhús mintáinak aminosav összetétele 20,00 18,00 25,00 16,00 20,00 14,00 12,00 15,00 % 10,00 % 8,00 10,00 6,00 4,00 5,00 2,00 0,00 ASP THR SER GLU GLY ALA CYS VAL MET ILE LEU aminosav TYR PHE HIS LYS ARG PRO extenzív intenzív 0,00 ASP THR SER GLU GLY ALA CYS VAL aminosav MET ILE LEU TYR PHE HIS LYS ARG PRO extenzív intenzív Charollais keresztezett bárányok combhús mintáinak aminosav összetétele Dorper keresztezett bárányok combhús mintáinak aminosav összetétele 20,00 25,00 18,00 16,00 20,00 14,00 12,00 15,00 % 10,00 % 8,00 10,00 6,00 4,00 5,00 2,00 0,00 0,00 ASP THR SER GLU GLY ALA CYS VAL MET ILE LEU TYR PHE HIS LYS ARG ASP THR SER GLU GLY ALA CYS VAL MET ILE LEU TYR PHE HIS LYS PRO extenzív intenzív ARG extenzív intenzív PRO

31 C10:0 C12:0 C14:0 C16:0 Fatty acid composition of the leg samples in extensive (red) and semi-intensive intensive (blue) fattening Gyimesi racka bárányok combhús mintái zsírtartalmának zsírsav összetétele Beltex keresztezett bárányok combhús mintái zsírtartalmának zsírsav összetétele 50,00 45,00 40,00 35,00 30,00 % 25,00 20,00 15,00 10,00 5,00 0,00 C10:0 C12:0 C14:0 C16:0 C18:3 C18:2 C18:1 C18:0 C20:0 C22:1 C22:0 Charollais keresztezett bárányok combhús mintái zsírtartalmának zsírsav összetétele C24:0 extenzív intenzív % C10:0 C12:0 C14:0 C16:0 C18:3 C18:2 C18:1 C18:0 C20:0 C22:1 C22:0 Dorper keresztezett bárányok combhús mintái zsírtartalmának zsírsav összetétele C24:0 extenzív intenzív 60,00 50,00 40,00 50,00 45,00 40,00 35,00 30,00 % 30,00 20,00 10,00 % 25,00 20,00 15,00 10,00 5,00 0,00 0,00 C10:0 C12:0 C14:0 C16:0 C18:3 C18:3 C18:2 C18:1 C18:0 C20:0 C22:1 C22:0 C24:0 extenzív intenzív C18:2 C18:1 C18:0 C20:0 C22:1 C22:0 C24:0 extenzív intenzív

32 Amino acid composition of leg samples in intensive fattening (figures: 1. average; 2. male, 3. female lambs) A combminták aminosav tartalma genotípusonkénti megoszlásban % % ASP THR SER GLU GLY ALA CYS VAL MET ILE LEU TYR PHE HIS LYS ARG PRO gyimesi racka brit tejelőjuh F1 charollais F1 ile de france F1 német feketefejű F1 német húsmerinó F1 suffolk F1 texel F A comb minták aminosav tartalma genotípusonkénti és ivar szerinti megoszlásban - hímivar ASP THR SER GLU GLY ALA CYS VAL MET ILE LEU TYR PHE HIS LYS ARG PRO gyimesi racka brit tejelőjuh F1 charollais F1 ile de france F1 német feketefejű F1 német húsmerinó F1 suffolk F1 texel F1 % ASP THR A comb minták aminosav tartalma genotípusonkénti és ivar szerinti megoszlásban - nőivar SER GLU GLY ALA CYS VAL MET ILE LEU TYR PHE HIS LYS ARG PRO gyimesi racka brit tejelőjuh F1 charollais F1 ile de france F1 német feketefejű F1 német húsmerinó F1 suffolk F1 texel F1

33 Fatty acid composition of the leg samples in intensive fattening (figures: 1. average; 2. male; 3. female lambs) A combminták zsírsav tartalma genotípusonkénti megoszlásban % C14:0 C14:1 C16:0 C16:1 C18:0 C18:1 C18:2 C20:4 SFA UFA MUFA gyimesi racka brit tejelő F1 charollais F1 ile de france F1 német feketefejű F1 német húsmerinó F1 suffolk F1 texel F1 A comb minták zsírsav tartalma genotípusonkénti és ivar szerinti megoszlásban - hímivar A comb minták zsírsav tartalma genotípusonkénti és ivar szerinti megoszlásban - nőivar % C14:0 C14:1 C16:0 C16:1 C18:0 C18:1 C18:2 C20:4 SFA UFA MUFA gyimesi racka brit tejelőjuh F1 charollais F1 ile de france F1 német feketefejű F1 német húsmerinó F1 suffolk F1 texel F1 % C14:0 C14:1 C16:0 C16:1 C18:0 C18:1 C18:2 C20:4 SFA UFA MUFA gyimesi racka brit tejelőjuh F1 charollais F1 ile de france F1 német feketefejű F1 német húsmerinó F1 suffolk F1 texel F1

34 Meat product sensory evaluation

35 RESULTS MARINATED, SMOKED AND COOKED LAMB HAM - by breed

36 RESULTS MARINATED, SMOKED AND COOKED LAMB HAM - by profession

37 RESULTS MARINATED, SMOKED AND COOKED LAMB HAM - by age

38 Conclusions The effects of fattening method Extensive significant breed effect, but growth was held back Semi-intensive bigger breed effect, but lower growth intensity than expected Intensive significant breed effect, but fattening up tu the same body weight the beed effect was smaller Crossings improved The fattening results The body form and conformation Meat production and slaughtering data Measures taken by CT

39 Conclusions The crossings modified The meat composition, The amino acid composition of meat, The fatty acid composition of meat

40 Conclusions The crossings modified - the flavour, odour, and stringiness of meat product Sensory evaluation results were modified by the - Sex - Age and - Profession of the panellist. Differences among them were highly significant. Acceptance of new meat meals (products) were much higher than expected. It is worth while to develop new products.

41 THANK YOU VERY MUCH FOR YOUR ATTENTION!