SHEEP PRODUCTION IN GENERAL Prof. Dr. Sándor Kukovics Scientific counsellor - Research Institute for Animal Breeding and Nutrition Managang director - Hungarian Sheep Products’ Council
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
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
Breeding systems • • • •
Purebred breeding Improving crossing Breed transformation crossbreeding Crossbreeding programs for developing terminal products – direct system – indirect system
Merino ewes (Indigenous breed)
X
Direct crossbreeding system for meat production
Meat breeds rams: Mutton Merino, Texel, Suffolk, Beltex, German Blackheaded, Charollais, Dorset, White Dorset, etc.
F1 crossbred terminal lambs for slaughter
Forrás: Kukovics S. (2006)
Indirect crossbreeding system for meat production Rams of prolific breeds (Finnish Landrace, Romanov, Merino ewes
F1 male lambs
X
Booroola, British Milksheep, etc.)
F1 female lambs
Rams of meat breeds
X Slaughter
Crossbred lambs Forrás: Kukovics S. (2006)
Crossbreeding to increase milk production Merino ewes
Rams of milk breeds:
X
(Awassi, Assaf, East Friesian, Lacaune, British Milksheep, etc.)
F1 progenies Rams for slaughter
Females for breeding
X
Rams from meat breeds
Rams of milk breeds
X Progenies for slaughter Progenies for production Source: Kukovics S. 2006)
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.)
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
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
Effect of genotype and fattening technology on meat production characteristics
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 - 20-22 kg)
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
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)
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
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?
Material and methods - breeds Transylvanian Racka ♂
German Blackhead ♂ Beltex ♂
German Mutton Merino ♂ Brit tejelőjuh ♂
Suffolk ♂
Charollaise ♂
Transylvanian Racka ♀ Texel ♂
Ile de France ♂
Dorper ♂
MATERIAL AND METHODS ANIMALS Transylvanian Racka (TR) purebred
- lambs (German Blackhead Mutton Sheep x TR) F1
40 lambs (20 males + 20 females) per genotypes In all three fattening methods
(British Milksheep x TR) F1
(Charollaise x TR) F1
(German Mutton Merino x TR) F1 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 27-30 kg of live weight category
(Ile de France x TR) F1
(Suffolk x TR) F1
(Texel x TR) F1 CT examination and slaughtering: 10 ♂ and 10 ♀ from each group
MATERIAL AND METHODS PREPARATION OF SAMPLES
S/EUROP classification 24 hours at +4 temperature
oC
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
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 oC
kitchen ready, seasoned, marinated, sliced and roasted lamb meat aged for 2 days roasted on 170 oC served at 40°C
Slaughtering: 2 heads of purebred Transylvanian Racka, British Milksheep F1, Charollaise F1, and Texel F1 prepared in the oldest and most famous restaurant in Debrecen (Arany Bika Restaurant) legs were kept at 60 oC until offer to sensory evaluation
whole roasted lamb leg (restaurant style)
MATERIAL AND METHODS SENSORY PANEL AND EXAMINATION Panelists
Traits
man
women
point
stringiness
Wiener sausage
44
36
1
very soft
very delicious
perfect
Ham
50
32
2
soft
delicious
sufficient
Lamb meat
37
27
3
nether soft nor stringy
satisfying
insufficient
Lamb leg
27
12
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
2
21-30 years
involve in other animals’ farming
3
31-40 years
other agriculture
4
41-50 years
industry, catering
5
51-60 years
education, student
6
61-70 years
other service
7
above 70 years
administrative department of the state
8
--
others
flavour
smell
RESULTS
Fattening and meat quality
Fattening results (g/nap) Gy BX BT CH DP IF
NF NH SU TX
51
74
63
88
69
41
69
-
61
67
%
100
143
122
171
133
79
134
-
119
130
S-I
73
106
113
124
108
96
130
-
103
126
%
100
145
154
169
148
129
177
-
140
172
Int
183
-
261
240
-
216
220
242
205
251
%
100
-
142
131
-
118
120
132
112
137
Ext
Results of S/EUROP carcass classification in extensive and semi-intensive fattening (%)
Genotype
EXTENSIVE fattening +
O
-
+
Transylvanian Racka
P
75,0
12,5
12,5 12,5
50,0
12,5
12,5
British Milksheep F1
12,5
12,5
25
12,5
25
12,5
12,5
62,5
12,5
Dorper F1
14,3
Ile de france F1
14,3
28,6
12,5
37,5
25,0
16,7
33,3
33,3
16,7
Suffolk F1
16,7
16,7
33,3
16,7
16,7
12,5
12,5
12,5
25,0
R
+
O
-
20,0 20,0
11,1 42,8
25,0
German Blackhead F1
Texel F1
-
25,0
Beltex F1
Charollais F1
SEMI-INTESIVE fattening
12,5
12,5
70,0 62,5
12,5
11,1
55,6
11,1
11,1
42,8
28,6
14,3
14,3
37,5
50,0
60,0
20,0
20,0 14,3 25,0
40,0
10,0
12,5
62,5
P
40,0
85,7 37,5
+
12,5
Fat cover data of carcasses in extensive and semi-intensive fattening (%) EXTENSIVE fattening
Genotypes -
1
+
-
2
SEMI-INTENSIVE fattening +
1
+
-
2
+
Transylvanian Racka
50,0 37,5 12,5
Beltex F1
12,5 75,0
British Milksheep F1
25,0 25,0 50,0
12,5
Charollais F1
12,5 62,5 12,5 12,5
22,2 11,1 11,1 22,2 33,4
Dorper F1
14,3 57,1
Ile de france F1
25,0 37,5 37,5
20,0 40,0 12,5
50,0 33,3 16,7
Suffolk F1
66,6 16,7
Texel F1
37,5 62,5
3
+
20,0 20,0 10,0 40,0 40,0 10,0
14,3
German Blackhead F1
-
14,3
25,0 25,0 37,5
14,3
14,3 57,1 14,3 12,5 37,5 37,5 20,0
16,7
12,5
60,0 20,0
14,3 14,3 14,3 28,5 14,3 25,0 25,0 37,5 12,5
14,3
Results of body conformation (S/EUROP) in intensive fattening (%)
Body conformation
Fat cover
Genotypes R Transylvanian Racka British Milksheep F1 Charollais F1
-
+
O
-
+
28,6 28,6 23,8 14,0 5,0
P 5,0
40,0 35,0 10,0 10,0
52,4
2
-
4,8
3
+
-
4
9,5 33,3
45,0 30,0 10,0 15,0
20,0 45,0 25,0
5,0
5,6 11,1 44,4 33,3
5,6
27,8
German Blackhead F1
5,9 47,0 41,2
5,9
German Mutton Merino F1
5,0 60,0 25,0 10,0
30,0
Suffolk F1
62,5 31,2
6,3
37,5
Texel F1
33,3 50,0
5,6 11,1
16,7 27,8
Ile de france F1
+
5,0
20,0 25,0
15,0 10,0 15,0
5,0 10,0
5,6
5,6 44,4 11,1
5,6
35,3 11,8
11,8 17,6 23,5
5,0 12,5 12,5
15,0 45,0
5,0
6,3 25,0
6,3
38,8 16,7
A hizlalási módszer, a genotípus és a húsösszetétel kapcsolata EXTENZÍV hízlalás Genotípus
PECSENYE (%)
NEMpecsenye (%)
FÉL-INTENZÍV hízlalás PECSENYE (%)
NEMpecsenye (%)
INTENZÍV hízlalás PECSENYE (%)
NEMpecsenye (%)
Gyimesi racka
53,34
46,66
51,31
48,69
50,6
49,4
Beltex F1
54,69
45,31
51,56
48,44
–
–
Brit tejelőjuh F1
53,85
46,15
51,54
48,46
53,3
48,7
Charollais F1
53,23
46,77
52,59
47,41
53,6
47,4
Dorper F1
52,07
47,93
53,07
46,93
–
–
Ile de france F1
53,71
46,29
53,09
46,91
54,4
48,6
Német feketefejű F1
Suffolk F1
52,72 – 53,94
47,28 – 46,06
53,41 – 52,44
46,59 – 47,56
53,6 53,0 53,3
48,4 47,0 46,7
Texel F1
53,02
46,98
52,53
47,47
53,3
46,7
Német húsmerinó F1
Results of computer tomograph examination of the tissues CT metszetek izomszövet köbtartalma
Genotypes and the sexes within them are equally modify the tissue composition of the bodies (figures: 1. muscle; 2. fat; 3. bones)
becsült marginális értékei, mm3 apai fajta / ivar 4100000 4000000
3800000 3700000
ivar
3600000 hímivar
3500000
nőivar
3400000
de
ro
is
h ju
CT metszetek csontszövet tartalma
becsült marginális értékei, mm3
becsült marginális értékei apai fajta / ivar
1400000
850000
1300000
800000
1200000
750000
mm3
ő
ll a
el ej
l xe ó in Te k er ús l h f fo sm Su t hú fejű e te ém feke N et ce ém ra n F h ju
N
ha
Il e
C
ka
t it
ac
Br
R
CT metszetek zsírszövet tartalma
genotípus / ivar
mm3
mm3
3900000
1100000
700000
ivar
ivar
1000000
hímivar
650000
hímivar
900000
nőivar
600000
nőivar
de
ém
ro
is
ő
ll a
el ej
h ju
h ju
l xe ó Te in lk er ús h f fo sm Su hú fejű et te ém ke N t fe e ce an Fr h ju N
ha
Il e
C
ka
t it
ac
Br
R
is
ő
ll a
el ej
ro
l xe ó in Te k er ús l h f fo sm Su t hú fejű e te ém feke N et ce ém ra n F h ju de
N
ha
Il e
C
ka
t it
ac
Br
R
Amino acid composition of the leg samples in extensive (red) and semi-intensive (blue) fattening Beltex keresztezett bárányok combhús mintáinak aminosav összetétele
Gyimesi racka bárányok combhús mintáinak aminosav összetétele 20,00
25,00
18,00 16,00
20,00
14,00 12,00
15,00 %
% 10,00
10,00
8,00 6,00
5,00
4,00 2,00
Charollais keresztezett bárányok combhús mintáinak aminosav összetétele
G
PR O
A R
IS
LY S
intenzív
H
IL E
LE U
VA L
LA
LY
YS
A
G LU
G
aminosav
ARG PRO
PH E
LYS
extenzív
TY R
HIS
C
extenzív intenzív
M ET
LEU TYR PHE
SE R
SP A
ILE
aminosav
TH R
0,00
0,00 ASP THR SER GLU GLY ALA CYS VAL MET
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 ASP THR SER GLU GLY ALA CYS VAL MET
0,00
ILE
LEU TYR
PHE
extenzív intenzív
HIS
LYS
ARG
PRO
ASP THR SER GLU GLY ALA CYS VAL MET
ILE
LEU TYR
PHE
extenzív intenzív
HIS
LYS
ARG
PRO
Fatty acid composition of the leg samples in extensive (red) and semi-intensive (blue) fattening Gyimesi racka bárányok combhús mintái zsírtartalmának zsírsav összetétele
Beltex keresztezett bárányok combhús mintái zsírtartalmának zsírsav összetétele
50,00 60
45,00 40,00
50
35,00 40
30,00 % 25,00
% 30
20,00 15,00
20
10,00 10
5,00 0,00
0
C10:0 C12:0 C14:0 C16:0 C18:3
C18:2
C10:0 C12:0 C14:0 C16:0
extenzív
C18:1
C18:0
C20:0
intenzív
C22:1
C22:0
C18:3
C18:2
extenzív
C18:1
C18:0
C20:0
C24:0
Charollais keresztezett bárányok combhús mintái zsírtartalmának zsírsav összetétele
intenzív
C22:1
C22:0
C24:0
Dorper keresztezett bárányok combhús mintái zsírtartalmának zsírsav összetétele
60,00
50,00 45,00
50,00 40,00 35,00
40,00
30,00 %
30,00
% 25,00 20,00
20,00 15,00 10,00
10,00
5,00 0,00 C10:0
0,00 C12:0
C14:0
C16:0
C10:0 C12:0 C18:3
C18:2
extenzív
C18:1
C18:0
C20:0
intenzív
C22:1
C22:0
C24:0
C14:0
C16:0
C18:3
C18:2
extenzív
C18:1
C18:0
C20:0
intenzív
C22:1
C22:0
C24:0
Amino acid composition of leg samples in intensive fattening (figures: 1. average; 2. male, 3. female lambs) A combminták aminosav tartalma genotípusonkénti megoszlásban 18 16 14
%
12 10 8 6 4 2 0
ile de france F1 texel F1
A comb minták aminosav tartalma genotípusonkénti és ivar szerinti megoszlásban - nőivar 18
16
16
14
14
12
12
10
10
8
8
gyimesi racka ile de france F1 suffolk F1
brit tejelőjuh F1 német feketefejű F1 texel F1
charollais F1 német húsmerinó F1
A SP
H
PH
TY
IS LY S A R G PR O
0 E
2
0
R
4
2
LE U
6
4
IL E
6
gyimesi racka német feketefejű F1
brit tejelőjuh F1 német húsmerinó F1
charollais F1 suffolk F1
LY S A R G PR O
%
18
A SP TH R SE R G LU G LY A LA C YS VA L M ET
%
A comb minták aminosav tartalma genotípusonkénti és ivar szerinti megoszlásban - hímivar
H IS
charollais F1 suffolk F1
E LE U TY R PH E
brit tejelőjuh F1 német húsmerinó F1
S S G O HI LY AR PR
IL
gyimesi racka német feketefejű F1
E E R U IL LE TY PH
TH R SE R G LU G LY A LA C YS VA L M ET
P Y LA YS AL ET R R U V AS TH SE GL GL A C M
ile de france F1 texel F1
Fatty acid composition of the leg samples in intensive fattening (figures: 1. average; 2. male; 3. female lambs) A combminták zsírsav tartalma genotípusonkénti megoszlásban 70 60 50
%
40 30 20 10 0 C14:0 C14:1 C16:0 C16:1 C18:0 C18:1 C18:2 C20:4 gyimesi racka ile de france F1 suffolk F1
brit tejelő F1 német feketefejű F1 texel F1
SFA
UFA
MUFA
charollais F1 német húsmerinó F1
A comb minták zsírsav tartalma genotípusonkénti és ivar szerinti megoszlásban - nőivar
65 60 55 50 45 40 35 30 25 20 15 10 5 0
%
%
A comb minták zsírsav tartalma genotípusonkénti és ivar szerinti megoszlásban - hímivar 65 60 55 50 45 40 35 30 25 20 15 10 5 0
C14:0 C14:1 C16:0 C16:1 C18:0 C18:1 C18:2 C20:4 C14:0 C14:1 C16:0 C16:1 C18:0 C18:1 C18:2 C20:4 gyimesi racka ile de france F1 suffolk F1
brit tejelőjuh F1 német feketefejű F1 texel F1
SFA
UFA
MUFA
charollais F1 német húsmerinó F1
gyimesi racka ile de france F1 suffolk F1
brit tejelőjuh F1 német feketefejű F1 texel F1
SFA
UFA
MUFA
charollais F1 német húsmerinó F1
Meat product sensory evaluation
RESULTS MARINATED, SMOKED AND COOKED LAMB HAM
- by breed
RESULTS MARINATED, SMOKED AND COOKED LAMB HAM - by profession
RESULTS MARINATED, SMOKED AND COOKED LAMB HAM
- by age
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
Conclusions • The crossings modified – The meat composition, – The amino acid composition of meat, – The fatty acid composition of meat
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.
THANK YOU VERY MUCH FOR YOUR ATTENTION!
