02185naa a2200301 a 450000100080000000500110000800800410001902200140006002400390007410000160011324501680012926000090029750002800030652009940058665300170158065300100159765300240160765300160163165300230164765300150167065300100168570000160169570000170171170000150172870000170174370000130176077301100177310627202022-02-01       2008    bl uuuu     u00u1 u    #d  a0309-17407 a10.1016/j.meatsci.2007.08.0062DOI1 aNAVAJAS, E.  aMuscularity and eating quality of lambsbEffects of breed, sex and selection of sires using muscularity measurements by computed tomography.h[electronic resource]  c2008  aArticle history: Received 11 April 2007; Received in revised form 14 August 2007; Accepted 19 August 2007. Corresponding author:  Navajas, E.A.; Sustainable Livestock Systems Group, Scottish Agricultural College, King's Buildings, United Kingdom; email:Elly.Navajas@sac.ac.uk  aABSTRACT.- Differences in muscularity of the hind leg (HL) and lumbar region (LR) were investigated between sexes (ram vs ewe lambs), breeds (Scottish Blackface, SBF vs Texel, TEX) and progeny of high- and low-muscularity sires (HM, LM) (n = 471). The influence of these factors on meat eating quality (MEQ) was also examined (n = 229). TEX lambs had 16% greater muscularity than SBF in both regions, whilst differences between sire groups were 4%. Ewe lambs had slightly higher values of muscularity for the HL than rams, but values were similar for the LR. Meat from SBF lambs had higher tenderness, stronger lamb flavour and higher overall liking than TEX meat. Sex had a weak influence with ram lambs having a stronger abnormal flavour and lower overall liking in the LR only. No significant differences in MEQ were found between HM- and LM-sired lambs, suggesting that improvements in muscularity would not have unfavourable effects on MEQ.  © 2007 Elsevier Ltd. All rights reserved.  aBreed effect  aLambs  aMeat eating quality  aMuscularity  aScottish Blackface  aSex effect  aTexel1 aLAMBE, N.R.1 aFISHER, A.V.1 aNUTE, G.R.1 aBÜNGER,  L.1 aSIMM, G.  tMeat Science, 2008, Volume 79, Issue 1, Pages 105-112. doi: https://doi.org/10.1016/j.meatsci.2007.08.006