ArticleFoods (Basel, Switzerland)2022
Impact of Heatwaves on the Physiology and Retail Meat Quality of Lambs.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Effects of Chromium Yeast Supplementation on SerumVeterinary sciences · 2025Article
- Impact of heat stress on ruminant livestock production and meat quality, and strategies for amelioration.Animal frontiers : the review magazine of animal agriculture · 2023Article
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The experiment investigated the impact of heatwaves (HWs) on the physiology, postmortem muscle metabolism and meat quality of lambs. Seventy-two second-cross lambs (Poll Dorset × (Border Leicester × Merino)) were selected and exposed to either 1, 3 or 5 days of HWs or thermoneutal (TN) (28-38 °C and 40-60% relative humidity, RH; 18-21 °C, 40-55% RH) conditions in climate-controlled chambers. Lambs exposed to 1-5 days of a HW exhibited higher respiration rates (RRs), rectal temperatures (RTs), skin temperatures (STs) and heart rates (HRs) compared to lambs exposed to an equal duration of TN conditions. However, HWs had no significant effects on muscle metabolism (rate and extent of pH decline, muscle glycogen and lactate content) and meat quality (cooking loss and shear force). Similarly, there were limited impacts of 1-5 days of HW on the colour (
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