BSF pre-pupae meal (up to 15%) can be included in broiler diets without influencing the carcass, sensory or meat quality characteristics. © 2018 Society of Chemical Industry.

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The relationships between the fatty acid (FA) composition in forage and milk (F&M) from different dairy systems were investigated. Eighty milk samples and 91 forage samples were collected from 40 farms (19 organic, 11 pasture and 10 conventional) in the Netherlands, during winter and summer. The FA profiles of F&M samples were measured with gas chromatography. The results showed that the F&M of organic farms were significantly differentiated from the F&M of other farms, both in summer and winter. The differences are likely due to the different grazing strategies in summer and different forage composition in winter. The Pearson's correlation results showed the specific relationship between individual FAs in forages and related milk. A PLS-DA model was applied to classify all milks samples, resulting in 87.5% and 83.3% correct classifications of training set and validation set.

Authentic meat products are gaining attention through their unique quality characteristics linked to their origin. Various factors are known to influence the quality of fresh meat. This review describes the different Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) lamb types and discusses the factors which influences its unique sensory and chemical characteristics. Flavour, aroma, texture and colour play an integral part in the sensory quality of denomination of origin fresh meat products. For authentic fresh sheep meat the sensory (as well as chemical) quality is largely influenced by diet followed by breed, age and gender. However, diet forms the link with the geographical area of origin, which together with the traditional production system and sheep breeds used, lends the product its authentic nature. This review shows how diet linked to origin can affect the quality of the meat and furthermore how other factors such as breed can also have an effect. Research relating to the authentic lamb types were evaluated and the shortcomings highlighted in order to assist with the development of PDO and PGI specifications in the future. © 2016 Society of Chemical Industry.

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