The study focuses on the 2 H/H, 13 C/ 12 C, 15 N/ 14 N, 18 O/ 16 O and 34 S/ 32 S values of defatted dry matter (DFDM) and on the 2 H/H, 13 C/ 12 C and 18 O/ 16 O values of the fat fraction of meat samples from various lamb types reared in seven Italian regions, following different feeding regimes (forage, concentrate, milk). The 13 C/ 12 C (r = 0.922), 2 H/H (r = 0.577) and 18 O/ 16 O (r = 0.449) values of fat and DFDM are significantly correlated, the fat values being significantly lower for C and H and higher for O than for DFDM values and the differences between the two fractions not being constant for different lamb types. The feeding regime significantly affected the 13 C/ 12 C, 15 N/ 14 N, 18 O/ 16 O and 2 H/H of fat. The DFDM 2 H/H, and 18 O/ 16 O values, excluding an outlier, are significantly correlated with the corresponding values in meteoric waters, thus allowing us to trace the variability of geoclimatic factors. 15 N/ 14 N is influenced by pedoclimatic conditions, whereas 34 S/ 32 S is influenced by the sea spray effect and the surface geology of the provenance area. By applying stepwise linear discriminant analysis only the 2 H/H of fat was found not to be significant and 97.7% of the samples were correctly assigned to the lamb type and more than 90% cross-validated. With the feeding regime, 97.7% of the samples were both correctly assigned and cross-validated using a predictive model including 13 C/ 12 C, 15 N/ 14 N, 18 O/ 16 O, 34 S/ 32 S of DFDM and 18 O/ 16 O of fat.

Multielement (H, C, N, O, S) stable isotope characteristics of lamb meat from different Italian regions.

How the nutritional value and consumer acceptability of suckling lambs meat is affected by the maternal feeding system

Effect of suckling management on productive performance, carcass traits and meat quality of Comisana lambs.

The aim of the study was to compare the meat quality characteristics of male lambs reared under organic (n = 9), intensive (n = 10) and traditional (n = 10) production systems. The average daily gain of organic lambs (121.4 g) was lower than lambs of intensive (161 g) and traditional (157.8 g) systems. Production system had no significant effect on carcass weight and dressing percentage. Differences among production systems for meat pH, drip loss, cooking loss, shear force value and colour characteristics were not significant. Traditional lambs had a higher percentage of total polyunsaturated fatty acids and polyunsaturated fatty acid : saturated fatty acid ratio, whereas organic lambs had the highest percentage of total n-3 polyunsaturated fatty acids and the lowest n-6 : n-3 ratio. In accordance with the meat fatty acid composition, meat from the organic and traditional systems used here was healthier than meat from intensive system. But the results of sensory assessment indicate that meat from traditional system was found more acceptable by panellists in terms of flavour intensity, flavour acceptability and overall acceptability when compared with that of organic meat.

Carcass and meat quality of organic lambs compared with lambs reared under traditional and intensive production systems

The work aims to fill the knowledge gap on performance and meat quality of “Agnello di Sardegna” PGI light lambs. To this end fourteen male lambs, homogeneous for age and litter size and consisting of seven pure Sarda (S X S) and seven crossbred Ile de France x Sarda (IF X S) lambs were compared for growth rate, dressing-out percent, chemical composition, fatty acids (FA) composition of Longissimus lumborum muscle and some nutritional indexes. Lambs suckled and followed their mothers at pasture until slaughtering at17±3 kg Live Weight and 50±1 days old, (means±s.d). The SXS lambs showed higher content of some healthy fatty acids (EPA) and better values of some nutritional indexes (Thrombogenic and Ipo-ipercholesterolemic index). The effect of litter size was more pronounced than sire effect, affecting both chemical and FA composition of light lambs. The single lambs showed higher branched chain fatty acids, linoleic and linolenic acid, CLA and other healthy fatty acids (DPA, DHA, omega 3 polyunsatured fatty acids) content. Overall, the value of nutritional indexes highlighted the high nutritional quality of light lamb meat. The results do not seem to justify the use of specialized meat breed as Ile de France for light lamb production, the short period between birth and slaughter not allowing the crossbred lambs to show their greater potential for muscle development. The high CLA content together with fatty acids considered beneficial for consumer health (DPA, DHA) in meat of single light lambs is a result to take into account in a meat production system aimed at high quality.

Growth rate, meat quality and fatty acids composition of “Agnello di Sardegna” PGI light lambs

In order to verify the effect of the introduction of concentrates without GMO risk and at low aflatoxin risk in the diet of grazing milk ewes on the quanti-qualitative production of meat of their milk-fed light lambs, two trials were carried out - in Sicily, on 32 Comisana lambs, slaughtered at 49±4 days (trial 1); and in Sardinia, on 28 Sarda lambs, slaughtered at 31±4 days(trial 2) - comparing the following grazing dams’ feeding regimes: High stocking rate + Organic (barley – tickbean or pea) Concentrate (HO); High stocking rate + Conventional (maize-soybean) Concentrate (HC); Low stocking rate + Organic Concentrate (LO); Low stocking rate + Conventional Concentrate (LC). Lamb performances, carcass quality, meat colour and lipid content were not modified by dam’s feeding regimen. However, significant differences were observed in the fatty acid (FA) composition of the intramuscular fat of the older suckling lambs of trial 1. The main variation concerned n-3 polyunsaturated FAs and conjugated linoleic acids.

/pdf/effect-of-the-dam-s-feeding-regimen-on-the-meat-quality-of-3e704qzjgx.pdf

Effect of the dam’s feeding regimen on the meat quality of light suckling lambs

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Effect of the dam’s feeding regimen on the meat quality of light suckling lambs