Relationship between slaughtering age, nutritional and organoleptic properties of Altamurana lamb meat

Malva, Antonella della; Albenzio, Marzia; Annicchiarico, G.; Caroprese, Mariangela; Muscio, A.; Santillo, Antonella; Marino, R.

doi:10.1016/j.smallrumres.2015.12.020

Cited by 54 publications

(49 citation statements)

References 34 publications

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“…The increase in body weight of the lambs led to an increase in myristic (C14:0) and palmitic (C16:0) FA content (Table 4). This confirms data from other studies, where greater amount of C14:0 and C16:0 were reported for the intramuscular fat of older and heavier lambs (D'ALESSANDRO et al, 2015;DELLA MALVA et al, 2016), which also displayed a less favorable FA profile. This is likely due to these FAs having recognized hypercholesterolemic characteristics, which can increase the risk of cardiovascular diseases (CALDER, 2015).…”

Section: Continuationsupporting

confidence: 91%

Meat quality of Pantaneiro lambs at different body weights

Hirata

Fernandes

Fuzikawa

et al. 2019

SCA

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The aim of this study was to assess the meat quality of Pantaneiro lambs finished in confinement and slaughtered at different body weights (15, 20, 25, 30, and 35 kg). Forty-five non-castrated male Pantaneiro lambs were distributed in a completely randomized design, with five treatments and nine replicates. The animals were housed in individual pens and slaughtered when they reached the target weights. For instrumental and centesimal analyses, the Semimembranosus, Longissimus lumborum, Gluteobiceps, and Triceps brachii muscles were used, whereas for fatty acid profile analysis only the Longissimus lumborum muscle was used. The different body weights influenced the final pH of the meat, but this still remained within the recommended values; however, the meat of heavier lambs had increased water-holding capacity (WHC), redness (a*), and fat content, making it the tenderest but least luminous and humid meat. Greater body weight led to a higher saturated fatty acid (SFA) content, reduction of monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), higher hypercholesterolemic fatty acid content (H), and higher atherogenicity (AI) and thrombogenicity indexes (TI). Therefore, it was concluded that the meat of lambs slaughtered at lower body weight presented better nutritional quality, making it more suitable for human consumption.

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Section: Continuationsupporting

confidence: 91%

Meat quality of Pantaneiro lambs at different body weights

Hirata

Fernandes

Fuzikawa

et al. 2019

SCA

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“…PUFA are prone to lipid oxidation and likely the source of the “rancid” and “stale” flavours detected. However, in another study where younger Altamurana lambs (40 and 75 days old) from the Apulia region in Southern Italy were compared, the youngest lambs had a higher content of unsaturated fatty acids (MUFA and PUFA) than the oldest lambs . However, no significant difference were detected for the aroma and flavour of the different aged Altamurana lambs.…”

Section: Meat Aroma and Flavourmentioning

confidence: 85%

Authentic sheep meat in the European Union: Factors influencing and validating its unique meat quality

2017

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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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“…Thus, the physicochemical, nutritional and sensory qualities of lamb are continuously improved to meet growing consumer demands. Several ante-mortem factors influence lamb meat quality, such as breed (O'Brien et al, 2016), age (della Malva et al, 2016) and diet (Quiñones et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Proteome changes in lamb semimembranosus muscles associated with the inclusion of sunflower cake in their diet

Melo

López‐Pedrouso

Costa

et al. 2019

Int J of Food Sci Tech

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Summary A diet based on sunflower cake for lambs was assayed in order to reuse biodiesel industrial by‐products with the aim of reducing livestock costs and evaluating their influence on meat quality. To achieve these goals, sixteen male lambs were fed diets containing different levels of sunflower cake (control, 5%, 10% and 15%). Afterwards, their semimembranosus muscles were analysed by two‐dimensional electrophoresis coupled to mass spectrometry and their functional protein association was examined using STRING. Structural and metabolic proteins in the lambs’ proteomes changed significantly according to their diet. Fifteen proteins showed significant changes caused by the inclusion of sunflower cake, and the most differentially abundant structural proteins were detected in 2‐DE gels from the lambs. Differentially abundant metabolic proteins such as ENO3 (enolase 3), MDH1 (malate dehydrogenase) and ALDH1A1 (retinal dehydrogenase) have been proposed as biomarkers of quality parameters in other species.

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Relationship between slaughtering age, nutritional and organoleptic properties of Altamurana lamb meat

Cited by 54 publications

References 34 publications

Meat quality of Pantaneiro lambs at different body weights

Meat quality of Pantaneiro lambs at different body weights

Authentic sheep meat in the European Union: Factors influencing and validating its unique meat quality

Proteome changes in lamb semimembranosus muscles associated with the inclusion of sunflower cake in their diet

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