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 (4 h-PM). The 4 h-PM treatment did not affect the carcass yield compared tothe 8 h treatment. Meat colour development after blooming was unaffected by the treatments. The 4 h-PMtreatment increased the proportion of polyunsaturated fatty acids (PUFA; Pb0.0005) and of the highly peroxidizable fatty acids (HP-PUFA; Pb0.001) in meat compared to the 8 h treatment. The S treatment increased lipid oxidation (higher TBARS values) and impaired colour stability (higher H* values) of meat over storage compared to the 8 h and 4 h-PM treatments (Pb0.0005 and P=0.003, respectively). No difference in meat oxidative stability was found between the 8 h and the 4 h-PM treatments. In conclusion, growing lambscan tolerate a restriction of grazing duration without detrimental effects on performances and meat oxidative stability.

The restriction of grazing duration does not compromise lamb meat colour and oxidative stability

Luciano G
Primo
;
BIONDI, Luisa
Secondo
;
LANZA, Massimiliano;PRIOLO, Alessandro
Penultimo
;
AVONDO, Marcella
Ultimo
2012

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 (4 h-PM). The 4 h-PM treatment did not affect the carcass yield compared tothe 8 h treatment. Meat colour development after blooming was unaffected by the treatments. The 4 h-PMtreatment increased the proportion of polyunsaturated fatty acids (PUFA; Pb0.0005) and of the highly peroxidizable fatty acids (HP-PUFA; Pb0.001) in meat compared to the 8 h treatment. The S treatment increased lipid oxidation (higher TBARS values) and impaired colour stability (higher H* values) of meat over storage compared to the 8 h and 4 h-PM treatments (Pb0.0005 and P=0.003, respectively). No difference in meat oxidative stability was found between the 8 h and the 4 h-PM treatments. In conclusion, growing lambscan tolerate a restriction of grazing duration without detrimental effects on performances and meat oxidative stability.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/20.500.11769/14514
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