Effect of artificial rearing on lamb welfare and meat quality
2002
Napolitano, F. | Cifuni, G.F. | Pacelli, C. | Riviezzi, A.M. | Girolami, A.
Twenty male Comisana lambs were equally divided into two groups. Ten subjects were artificially reared, 10 others were ewe reared and used as control. Unseparated control animals displayed increased cellular immune response to a percutaneous injection of phytohemagglutinin (P < 0.001). During the open field test, ewe-reared lambs showed a higher number of flight attempts (P < 0.01). Carcass yield were higher for artificially reared animals (P < 0.05). Conversely, legs of ewe-reared animals had significantly more fat (P < 0.05) and a higher content of saturated fatty acids (P < 0.001). Polyunsaturated fatty acid content was higher in artificially reared lamb meat (P < 0.01), although the ratio n-6/n-3 was well above the recommended values. The triangle test showed a significant difference in sensory analysis between the two products (P < 0.05). Finally, for both rearing systems legs without subcutaneous fat showed a higher percentage of polyunsaturated fatty acids and a corresponding lower content of saturated fatty acids (P < 0.001).
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