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The restriction of grazing duration does not compromise lamb meat colour and oxidative stability

Luciano, G.; Biondi, L.; Pagano, R.I.; Scerra, M.; Vasta, V.; López-Andrés, P.; Valenti, B.; Lanza, M.; Priolo, A. and Avondo, M. (2012) The restriction of grazing duration does not compromise lamb meat colour and oxidative stability. Meat Science, 92, pp. 30-35.

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Document available online at: doi:10.1016/j.meatsci.2012.03.017


Over 72 days, 33 lambs were fed: concentrates in stall (S), grass at pasture for 8 hours (8 h), or grass at pasture for 4 hours in the afternoon (4 h-PM). The 4 h-PM treatment did not affect the carcass yield compared to the 8 h treatment. Meat colour development after blooming was unaffected by the treatments. The 4 h-PM treatment increased the proportion of polyunsaturated fatty acids (PUFA; Pb0.0005) and of the highly peroxidizable fatty acids (HP-PUFA; Pb0.001) in meat compared to the 8 h treatment. The S treatment increased lipid oxidation (higher TBARS values) and impaired colour stability (higher H* values) of meat over storage compared to the 8 h and 4 h-PM treatments (Pb0.0005 and P=0.003, respectively). No difference in meat oxidative stability was found between the 8 h and the 4 h-PM treatments. In conclusion, growing lambs can tolerate a restriction of grazing duration without detrimental effects on performances and meat oxidative stability.
© 2012 Elsevier Ltd. All rights reserved.

EPrint Type:Journal paper
Keywords:Lamb meat, Lipid oxidation, Colour stability, Diet, LowInputBreed, LIB
Subjects: Food systems > Food security, food quality and human health
Animal husbandry > Feeding and growth
Animal husbandry > Production systems > Sheep and goats
Research affiliation: European Union > LowInputBreeds > SP 2: Sheep
Italy > Univ. Catania
Italy > Univ. Reggio Calabria
Deposited By: Forschungsinstitut für biologischen Landbau, FiBL
ID Code:21715
Deposited On:31 Oct 2012 11:04
Last Modified:31 Oct 2012 11:04
Document Language:English
Refereed:Peer-reviewed and accepted

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