Influence of stall finishing duration of Italian Merino lambs raised on pasture on intramuscular fatty acid composition

Scerra, M.; Luciano, G.; Caparra, P.; Foti, F.; Cilione, C.; Giorgi, A.; Scerra, V.

doi:10.1016/j.meatsci.2011.04.012

Forty male Italian Merino lambs were used to study the effects of four feeding systems on muscle fatty acids composition: S group-ten lambs were kept indoors, and fed with concentrate for all experimental period (89. days); P group-ten lambs were allowed to graze a pasture for all experimental period; PS37 group-ten lambs were allowed to graze a pasture for 52. days and shifted indoor, fed with concentrate, 37. days before slaughtered; PS14 group, where 10 lambs were fed on pasture for 75. days and shifted indoor, fed with concentrate, 14. days before slaughtered. Grazing lowered the levels of C12:0, C14:0, C16:0 and n-6 PUFA and increased n-3 PUFA and CLA isomer compared to concentrate feeding. After a short period of indoor finishing with concentrate, the fatty acid characteristics of the meat retain a part of the benefits occurring from grazing, while a longer period seems to erase almost all the benefits from grazing. © 2011 Elsevier B.V.

Titolo:	Influence of stall finishing duration of Italian Merino lambs raised on pasture on intramuscular fatty acid composition
Autori interni:	Scerra M. LUCIANO, GIUSEPPE (Secondo) Caparra P. Foti F. Cilione C. Giorgi A. Scerra V. mostra contributor esterni nascondi contributor esterni
Data di pubblicazione:	2011
Rivista:	MEAT SCIENCE
Handle:	http://hdl.handle.net/20.500.11769/388018
Appare nelle tipologie:	1.1 Articolo in rivista

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http://hdl.handle.net/20.500.11769/388018

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