Use of whole barley with a protein supplement to fatten lambs under different management systems and its effect on meat and carcass quality
| Autor: | Susana Velasco, Concepción Pérez, Vicente Cañeque, Sara Lauzurica, Felipe Ruiz De Huidobro, María Teresa Díaz |
|---|---|
| Rok vydání: | 2003 |
| Předmět: |
geography
geography.geographical_feature_category business.industry Linolenic acid Lamb animal diseases food and beverages A protein respiratory system Biology Subcutaneous fat Pasture Slaughter weight Biotechnology Carcass weight Animal science Barley parasitic diseases Weaning Animal Science and Zoology Digestive tract Meat quality Fatty acids business |
| Zdroj: | Repositorio de Resultados de Investigación del INIA Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA INIA: Repositorio de Resultados de Investigación del INIA |
| ISSN: | 1627-3591 1627-3583 |
| Popis: | This study involved 53 Talaverana-breed lambs fattened until reaching a slaughter weight of 28 kg. After weaning at 45 days of age, the lambs were divided into four study groups. The lambs of two of the groups were fattened at pasture, while those of the other two groups were kept on a drylot. One group at pasture and another on the drylot received a commercial fattening concentrate. The other two groups received whole barley with a protein supplement. Drylot lambs displayed better carcass dressing, greater carcass fatness, higher carcass conformation values and a superior refriger- ated carcass weight than lambs fattened at pasture. Lambs fattened with concentrate displayed better carcass dressing, higher carcass compactness and less digestive tract development (due to a lower proportion of stomach and digestive content) than those fed barley. The fat colour of lambs fattened at pasture was lighter (greater L*) than that of the drylot lambs, and the lambs fed concentrate exhibited a higher redness index (a*) than those fed barley. The longissimus dorsi (LD) muscle was used to evaluate meat quality. The lambs fattened at pasture displayed a lower lightness value, lower cooking losses and greater pleasantness scores in the sensorial analysis than drylot lambs. The lambs fattened at pasture presented lower values of fatty acids with an odd number of carbon atoms and monounsaturated fatty acids and higher linolenic acid (C18:3) levels than drylot lambs in both the in- tramuscular fat of the LD muscle and in subcutaneous fat. The lambs fed barley exhibited a higher proportion of fatty acids with an odd number of carbon atoms and lower C18:3 values than the lambs given the concentrate. |
| Databáze: | OpenAIRE |
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