?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=Comparison+of+the+meat+and+carcass+quality+of+lambs+raised+in+organic+or+conventional+production+systems.&rft.creator=PRACHE%2C+S.+&rft.creator=BALLET%2C+J.+&rft.creator=JAILLER%2C+R.+&rft.creator=METEAU%2C+K.+&rft.creator=PICARD%2C+B.+&rft.creator=RENERRE%2C+M.+&rft.creator=BAUCHART%2C+D.+&rft.subject=+Food+security%2C+food+quality+and+human+health&rft.subject=+Sheep+and+goats&rft.subject=+Production+systems&rft.description=The+%C3%A2%C2%80%C2%98organic%C3%A2%C2%80%C2%99+label+on+a+product+guarantees+that+synthetic+fertilisers%2C+pesticides+and+hormones+are+not+used+in+the+production+process+and+that+the+use+of+pharmaceutical+products+and+drugs+is+limited.+However%2C+product+quality+is+often+questioned+and+we+have+to+anticipate+the+consumer+demand+for+product+quality+guarantees.+This+study+was+conducted+to+compare+the+sensory+and+nutritional+meat+and+carcass+qualities+of+lambs+raised+under+an+organic+(O)+or+a+conventional+(C)+production+system.+Comparisons+were+made+with+both+pasture-fed+lambs+and+lambs+that+were+stall-fed+indoors+with+concentrate+and+hay.+The+experiment+was+conducted+over+two+years+for+stall-fed+lambs+(S)+(group+O%2C+n%3D24%3B+group+C%2C+n%3D24)+and+three+years+for+pasture-fed+lambs+(P)+(group+O%2C+n%3D36%3B+group+C%2C+n%3D36).+For+P+lambs%2C+O+and+C+production+systems+differed+in+terms+of+the+level+of+mineral+N+fertilisation+of+the+pasture.+For+S+lambs%2C+the+feed+was+organic+vs.+conventional%2C+and+the+ingredients+of+O+and+C+concentrates+were+the+same.+The+nutritional+quality+of+the+meat+(longissimus+dorsi)+was+assessed+in+terms+of+its+fatty+acid+(FA)+composition%2C+and+the+sensory+quality+of+the+loin+chop+was+assessed+by+a+trained+sensory+panel.+In+stall-fed+lambs%2C+the+health+value+of+meat+FA+for+human+consumption+was+higher+in+the+O+group+than+in+the+C+group%2C+but+there+was+no+difference+in+the+sensory+quality+of+the+meat+and+the+carcass+between+the+O+and+C+groups.+In+pasture-fed+lambs%2C+there+were+no+significant+differences+between+the+O+and+C+groups+in+terms+of+the+health+value+of+meat+FA.+However%2C+in+pasture-fed+lambs%2C+the+loin+chops+had+a+higher+level+of+abnormal+odour+of+the+fat+in+the+organic+than+in+the+conventional+group%2C+probably+due+to+a+higher+proportion+of+white+clover+in+the+diet.+&rft.publisher=INRA&rft.contributor=BELLON%2C+S.+&rft.contributor=DIOLEZ%2C+A.+&rft.contributor=HUYGHE%2C+C.+&rft.contributor=PENVERN%2C+S.+&rft.contributor=SAVINI%2C+I.+&rft.date=2009-01&rft.type=Journal+paper&rft.type=NonPeerReviewed&rft.format=application%2Fpdf&rft.identifier=http%3A%2F%2Forgprints.org%2F15495%2F1%2F39-Prache.pdf&rft.identifier=PRACHE%2C+S.%3B+BALLET%2C+J.%3B+JAILLER%2C+R.%3B+METEAU%2C+K.%3B+PICARD%2C+B.%3B+RENERRE%2C+M.+and+BAUCHART%2C+D.+(2009)+Comparison+of+the+meat+and+carcass+quality+of+lambs+raised+in+organic+or+conventional+production+systems.+[Comparaison+des+qualit%C3%83%C2%A9s+de+la+viande+et+de+la+carcasse+d%C3%A2%C2%80%C2%99agneaux+produits+en+%C3%83%C2%A9levage+biologique+ou+conventionnel.]+Carrefours+de+l'Innovation+Agronomique%2C+4%2C+pp.+289-296.&rft.relation=http%3A%2F%2Forgprints.org%2F15495%2F