Document Detail


Effect of different feeds on meat quality and fatty acid composition of lambs fattened at pasture.
MedLine Citation:
PMID:  22064149     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Two kinds of feed (commercial concentrate vs whole supplemented barley) were compared in unweaned lambs and lambs weaned at 40 days of age, fattened at pasture and slaughtered at 28 kg live weight, in order to observe their effects on meat quality and fatty acid composition. The weaning status influenced fatness; unweaned lambs displayed a greater carcass fatness score and more kidney knob and channel fat than weaned lambs. Compared with the unweaned animals, weaned lambs exhibited higher pH values at 0 h and 45 min in the m. longissimus thoracis (LT) and at 45 min and 24 h in the m. semitendinosus. The redness index (a*) of the m. LT of weaned lambs was higher than that of unweaned lambs, and lambs fed concentrate displayed a higher yellowness index (b*) and a higher Hue value than those given whole barley. Water-holding capacity did not vary with the treatments studied. The proportion of saturated fatty acids (SFA) in intramuscular fat was higher (P⩾0.001) in unweaned lambs than in weaned ones while, on the other hand, the latter displayed a higher proportion of monounsaturated fatty acids (MUFA) and a higher n-6/n-3 ratio in the same tissue. As was the case with intramuscular fat, the subcutaneous fat of unweaned lambs exhibited higher proportions of medium-chain fatty acids (C12:0, C14:0 y C16:0) and lower ones of stearic (C18:0) and oleic (C18:1) fatty acids than that of weaned lambs. Higher levels of heptadecenoic acid (C17:1) were found in the subcutaneous fat of lambs fed whole barley than in that of lambs given concentrate. PUFA/SFA and n-6/n-3 ratios were lower in the m. LT than in the m. quadriceps femoris.
Authors:
S Velasco; V Cañeque; S Lauzurica; C Pérez; F Huidobro
Related Documents :
22061419 - Fatty acid composition and quality characteristics of low-fat cooked sausages made with...
12076509 - Plasmid dna damage caused by methylated arsenicals, ascorbic acid and human liver ferri...
6454659 - Siderophore production by pathogenic neisseria spp.
12587779 - Microelements and inherited metabolic diseases.
11457909 - Iron deficiency-associated changes in the composition of the leaf apoplastic fluid from...
3040709 - Phytic acid. a natural antioxidant.
9856789 - Ascorbate in the corneal epithelium of diurnal and nocturnal species.
2857159 - Pneumococcal forssman antigen: enrichment in mesosomal membranes and specific binding t...
23239549 - A pd(ii) -containing self-assembled macrocyclic host induces helical coiling of fatty a...
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  66     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2004 Feb 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  457-65     Citation Subset:  -    
Affiliation:
Instituto Nacional de Investigación y Tecnologı́a Agraria y Alimentaria, Departamento de Tecnologı́a de los Alimentos, Carretera de la Coruña, km 7.5, 28040 Madrid, Spain.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Volatiles in a sausage surface model-influence of Penicillium nalgiovense, Pediococcus pentosaceus, ...
Next Document:  Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished...