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.
Influence of stall finishing duration of Italian Merino lambs raised on pasture on intramuscular fatty acid composition
Luciano G.Secondo
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2011-01-01
Abstract
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.File | Dimensione | Formato | |
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