Productive performance and meat quality of Mouflon×Sarda and Sarda×Sarda suckling lambs

Vacca, Giuseppe Massimo; Carcangiu, Vincenzo; Dettori, Maria Luisa; Pazzola, Michele; Mura, Maria Consuelo; Luridiana, Sebastiano; Tilloca, G.

doi:10.1016/j.meatsci.2007.12.016

Cited by 45 publications

(56 citation statements)

References 40 publications

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“…The significantly (P<0.01) higher content of OA was found in AR lambs than in TR lambs (37.87 vs. 35.44 g.100 g -1 FAME). These values are in accordance with findings of Sinanoglou (2013); they also accorded with findings of Vacca et al (2008) for light Sarda lambs slaughtered at an age of 40 days and Osorio et al (2007) for suckling Churra lambs raised on a milk replacer. The content of monounsaturated trans-vaccenic acid (TVA), which is most important precursor of conjugated linolic acid (CLA), was several-fold higher in TR lambs than in AR lambs (Table 1).…”

Section: Resultssupporting

confidence: 91%

“…Lambs in the research of Lanza et al (2006) were only on ewe's milk or on a milk replacer, whereas AR lambs in the presented study were also provided with roughage and concentrate diets. The lower values of MA content were also found by Serra et al (2009) and Sinanoglou et al (2013), who reported MA ranging from 2.96 to 4.25 g.100 g -1 FAME and from 3.71 to 5.22 g.100 g -1 FAME, respectively; the higher content of MA in suckling lambs was found by Oriani et al (2005), Scerra et al (2007) and Vacca et al (2008). The content of SA (Table 1), which is acid with desirable effect on human health, was found significantly (P<0.001) higher in TR lambs (10.14 vs. 12.68 g.100g -1 FAME).…”

Section: Resultsmentioning

confidence: 54%

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Fatty Acids Profile of Intramuscular Fat in Light Lambs Traditionally and Artificially Reared

Margetín¹,

Apolen²,

Oravcová³

et al. 2014

JCEA

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The quality of 40 carcasses of light lambs of the synthetic population of Slovak Dairy sheep from (a) artificial rearing (AR) and (b) traditional rearing (TR) was assessed on the basis of fatty acids profile of intramuscular fat (IMF). Lambs from AR in comparison with TR were of lower quality as assessed on the basis of fatty acids (FAs) profile. The content of conjugated linolic acid (CLA) in the fat of TR lambs was severalfold higher (0.749 vs. 0.193 g.100g -1 FAME, P<0.001) than in AR lambs. Similarly, the content of trans-vaccenic (TVA), α-linolenic (ALA), rumenic (RA), eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) was in TR lambs significantly higher (P<0.001) than in AR lambs (0. -1 FAME). In contrary, the content of linoleic acid (LA), the ratio of LA/ALA and n-6/n-3 in AR lambs was higher than in TR lambs (9.07 vs. 4.81 g.100 g -1 FAME; 39.11 vs. 6.80; 14.56 vs. 3.25, P<0.001). In TR lambs the content of n-3 PUFA and BCFA was significantly higher (P<0.001) than in AR lambs (2.08 vs. 0.84 and 1.95 vs. 0.45). The value of thrombogenic index was higher in AR lambs in comparison with TR lambs (1.44 vs. 1.31; P<0.05). Significant differences between FAs of IMF of ram lambs and ewe lambs were observed only in the case of arachidonic acid (P<0.05).Keywords: sheep, light lambs, artificial and traditional rearing, carcass, meat quality, intramuscular fat, fatty acids, CLA AbstraktCieľm práce bolo posúdiť kvalitu 40 ľahkých jatočných jahniat syntetickej populácie slovenskej dojnej ovce z (a) tradičného odchovu (TO) a (b) umelého odchovu (UO) na základe stanovenia obsahu mastných v intramuskulárnom tuku najdlhšieho chrbtového svalu. Jatočné jahňatá z UO nedosahovali kvalitu jahniat z TO. Obsah konjugovanej kyseliny linolovej (CLA) bol štatisticky vysoko významne (P<0,001)

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 54%

Fatty Acids Profile of Intramuscular Fat in Light Lambs Traditionally and Artificially Reared

Margetín¹,

Apolen²,

Oravcová³

et al. 2014

JCEA

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“…Note that C12:0 and C14:0 are considered dangerous for human health (Shingfield et al 2008). In this study, mean value for C14:0 in lambs slaughtered with 10 and 16 kg was lower than the content reported in other breeds (Vacca et al 2008;D'Alessandro et al 2015). It is generally accepted that the fatty acid profile from suckling lambs reflects the composition of the ewes' milk (Bas & Morand-Fehr 2000); so the lower values observed in the present study for C14:0 could be explained by this reason.…”

Section: Fatty Acid Compositioncontrasting

confidence: 53%

Meat quality of lambs (hair and wool) slaughtered at different live weights

Camacho

Torres

Capote

et al. 2016

Journal of Applied Animal Research

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In this research the meat quality of the two canary sheep local breeds, Canaria breed (CB) and Canaria Hair breed (CHB), was evaluated, making groups of 10 males and females from each, slaughtered at live weights of 9.78 ± 0.49 kg, 15.8 ± 0.66 kg and 24.9 ± 0.76 kg. The breed affected to meat and fat colour at 24 h after slaughter. Meat of CB showed more redness and more chroma values. Fat of CB showed greater lightness. Related to the physio-chemical analysis of the meat, CB showed higher water-holding capacity, shear force and intramuscular fat content that CHB; however, CHB showed higher protein and ash percentages that CB. In relation to fat quality, CB presented higher MUFA percentage and CHB had higher PUFA percentage. CHB showed the lower atherogenic and thrombogenic indexes. Slaughter weight affected the pH, meat and fat colour and also all physio-chemical parameters, except shear force and collagen content and the fatty acid profile. Males had higher moisture content, soluble collagen and PUFA, while females had higher MUFA. The breed effect on meat quality was shown mainly in lambs slaughtered at 10 kg. Owing to their fatty acid profile, the healthiest meat was from lambs slaughtered at 25 kg. ARTICLE HISTORY

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“…Furthermore, Vacca et al (2008) inferred that differences between genotypes alter the activity of lipogenic enzymes in sheep muscle, such as Δ-desaturase, and can influence the amount and composition of deposited fatty acid.…”

Section: Breedmentioning

confidence: 99%

Intrinsic factors affecting sheep meat quality: a review

Júnior

Carvalho

Silva

et al. 2016

Rev Colomb Cienc Pecu

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SummaryThe quality of meat is a multifactorial parameter dependent on the perspective and goals of the link in the production chain. Generally, a variety of factors directly or indirectly affect the quality characteristics of meat and, therefore, the value of meat products. Often, the literature divides the interfering factors into intrinsic and extrinsic. Intrinsic factors are related to animals; therefore, intrinsic factors are less variable. These factors include breed, sex, age, weight, genes, and type of muscle fiber. Some of these factors are not well studied, others have variable influence or are controversial and only a few are known and sometimes controlled. Thus, this study aimed to review some intrinsic factors that influence the quality of lamb meat. Keywords: cooking losses, meat color, tenderness, water holding capacity. ResumenLa calidad de la carne es un parámetro multifactorial que depende de la perspectiva y los objetivos del eslabón de la cadena de producción. En general, una amplia variedad de factores afectan directa o indirectamente la calidad de la carne y, en consecuencia, los valores de los productos cárnicos. A menudo, la literatura divide los factores que interfieren intrínseca y extrínsecamente. Los factores intrínsecos están relacionados con los animales, por lo tanto, son menos variable. Estos factores incluyen la raza, el género, la edad, el peso, los genes y ResumoA qualidade da carne é um parâmetro multifatorial, dependente da perspectiva e objetivos do elo da cadeia produtiva. Geralmente, uma grande variedade de fatores afetam direta ou indiretamente as características de qualidade da carne e, consequentemente, os valores dos produtos cárneos. Frequentemente, a literatura divide os fatores interferentes em intrínsecos e extrínsecos. Os fatores intrínsecos são referentes ao animal e, portanto, menos variáveis. Esses fatores incluem raça, sexo, idade, peso, genes e tipo de fibras musculares. Alguns desses fatores não estão bem estudados, outros têm influência variável ou controvertida e somente alguns são conhecidos e, às vezes, controlados. Dessa forma, objetivou-se revisar alguns fatores intrínsecos que influenciam na qualidade da carne ovina.Palavras chave: capacidade de retenção de água, cor da carne, maciez da carne, perdas por cocção.

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Productive performance and meat quality of Mouflon×Sarda and Sarda×Sarda suckling lambs

Cited by 45 publications

References 40 publications

Fatty Acids Profile of Intramuscular Fat in Light Lambs Traditionally and Artificially Reared

Fatty Acids Profile of Intramuscular Fat in Light Lambs Traditionally and Artificially Reared

Meat quality of lambs (hair and wool) slaughtered at different live weights

Intrinsic factors affecting sheep meat quality: a review

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