The restriction of grazing duration does not compromise lamb meat colour and oxidative stability |
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Authors: | Luciano G Biondi L Pagano R I Scerra M Vasta V López-Andrés P Valenti B Lanza M Priolo A Avondo M |
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Affiliation: | DISPA, Sezione di Scienze delle Produzioni Animali, University of Catania, Via Valdisavoia 5, 95123, Catania, Italy. giuseppe.luciano@unict.it |
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Abstract: | Over 72 days, 33 lambs were fed: concentrates in stall (S), grass at pasture for 8 hours (8 h), or grass at pasture for 4 hours in the afternoon (4h-PM). The 4h-PM treatment did not affect the carcass yield compared to the 8h treatment. Meat colour development after blooming was unaffected by the treatments. The 4 h-PM treatment increased the proportion of polyunsaturated fatty acids (PUFA; P<0.0005) and of the highly peroxidizable fatty acids (HP-PUFA; P<0.001) in meat compared to the 8h treatment. The S treatment increased lipid oxidation (higher TBARS values) and impaired colour stability (higher H* values) of meat over storage compared to the 8h and 4 h-PM treatments (P<0.0005 and P=0.003, respectively). No difference in meat oxidative stability was found between the 8h and the 4h-PM treatments. In conclusion, growing lambs can tolerate a restriction of grazing duration without detrimental effects on performances and meat oxidative stability. |
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Keywords: | Lamb meat Lipid oxidation Colour stability Diet |
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