Effects of forage feeding and the inclusion of Quebracho in ewes’ diet on suckling lamb’s meat quality
2016
Lobón, S | Sanz, A | Ripoll, G | Blanco, M | Ferrer, J | Sedeño, A | Joy, M
Churra Tensina ewe-lamb pairs grazed in mountain pastures (n equal to 20; Pasture) or were fed hay indoors (n equal to 19; Hay). Half of the ewes of each treatment received daily 300 g per head of a commercial concentrate (Control) or 300 g per head of the same concentrate with 10 per cent of Quebracho (Schinopsis Balansae) with 75 per cent of condensed tannins (QUE). Lambs suckled their dam’s milk, being slaughtered when reached 10-12 kg live weight. The effects of forage, the inclusion of QUE in the dam’s diet and the lamb’s sex were evaluated on intra- muscular fat content (IMF), color (Lightness (Lstar), redness (astar), yellowness (bstar), Hue angle (Hstar) and Chroma (Cstar)), and lipid oxidation at 0, 2, 5, 7 and 9 days of ageing in the Longissimus dorsi muscle. Meat of Hay lambs had greater IMF, Lstar, bstar and Hstar than that of Pasture lambs (P less than 0.001), but meat had similar lipid oxidation (P greater than 0.05). The inclusion of QUE had no effect on IMF (P greater than 0.05) but affected color, meat of QUE lambs having greater Lstar, bstar and Hstar than that of Control lambs (P less than 0.05). Lipid oxidation tended to be lower in QUE than in Control lamb meat (P equal to 0.07). Regarding the effect of sex, meat of females had greater IMF (P less than 0.01) and lower bstar and Cstar than that of males (P less than 0.05) with no differences on lipid oxidation
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