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Dose-dependent response of nitrogen stable isotope ratio to proportion of legumes in diet to authenticate lamb meat produced from legume-rich diets

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Devincenzi, T.; Delfosse, O.; Andueza, D.; Nabinger, C. and Prache, S. (2014) Dose-dependent response of nitrogen stable isotope ratio to proportion of legumes in diet to authenticate lamb meat produced from legume-rich diets. Food Chemistry, 152, pp. 456-461.

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Online at: http://www.sciencedirect.com/science/article/pii/S0308814613018542

Summary

This study investigated the dose-dependent response in lamb meat of stable nitrogen isotope ratio to the dietary proportion of legumes, and the ability of the nitrogen isotope signature of the meat to authenticate meat produced from legume-rich diets. Four groups of nine male Romane lambs grazing a cocksfoot pasture were supplemented with different levels of fresh alfalfa forage to obtain four dietary proportions of alfalfa (0%, 25%, 50% and 75%) for 98 days on average before slaughter (groups L0, L25, L50 and L75).
We measured the stable nitrogen isotope ratio in the forages and in the longissimus thoracis muscle. The d15N value of the meat decreased linearly with the dietary proportion of alfalfa. The distribution of the d15N values of the meat discriminated all the L0 lambs from the L75 lambs, and gave a correct classification score of 85.3% comparing lambs that ate alfalfa with those that did not.


EPrint Type:Journal paper
Keywords:LowInputBreeds, Nitrogen stable isotope ratio, Lamb meat, Authentication, Legumes
Subjects: Animal husbandry > Production systems > Sheep and goats
Research affiliation: Brazil > Other organizations
European Union > LowInputBreeds > SP 2: Sheep
France > INRA - Institut National de la Recherche Agronomique
H2020 or FP7 Grant Agreement Number:222623
Related Links:http://www.lowinputbreeds.org/
Deposited By: Forschungsinstitut für biologischen Landbau, FiBL
ID Code:25033
Deposited On:21 Jan 2014 20:28
Last Modified:21 Jan 2014 20:28
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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