Dietary effects on meat chemical traits and fatty acids composition in intramuscular lipids of Sarda x Ile de France heavy lambs
2013
M., Fiori | M.F., Scintu | M., Sitzia | M., Addis
The effect of diet on meat chemical traits and fatty acids content were evaluated in Sarda x Ile de France lambs. Eighteen lambs that are off-springs from Ile de France rams and Sarda ewes, after a suckling period of 50 days, were divided into three groups homogeneous for sex and twin birth: (i) group HL with lambs raised in stall and fed alfa-alfa hay and commercial concentrate; (ii) group PL in which lambs were raised at pasture (Lolium italicum L) for 24 hours a day; and (iii) group ML with lambs suckled by their mothers. The mothers grazed for 7 hours per day and received as supplements alfalfa hay and commercial concentrate. Lambs were slaughtered at 20-26kg live weight. Chemical composition of meat samples (Longissimus dorsi muscle) was similar for all dietary treatments. Fatty acid composition was strongly affected by feeding system. Meat from grazing lambs and lambs suckled by their mothers showed higher proportions of ω3 PUFA, conjugated linoleic acid (CLA 9c 11t, P less than 0.05) and lower ω6 per ω3 ratio than that of meat from stall-fed lambs (P less than 0.001). In conclusions, meat fatty acid composition was improved in the PL and in the ML groups than in the HL groups.
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