This paper deals with the development of feeding strategies for sheep and goats aimed at obtaining "functional meat". After weaning part of fat feed in lambs slaughtered at 70 days, was replaced by three levels of Camelina Sativa feeding. Eighteen lambs "Gentile di Puglia" were weaned at 40 days and divided into three homogeneous lots: (a) control; (b) level 5%; (c) level 10%. Performance in vivo, carcass quantity-quality characteristics, chemical and physical properties of meat and fatty acid profile of lipids of longissimus lumborum muscle were estimated. Data were processed by GLM procedure of SAS software package 2000. The lean leg proportion of lambs in the first lot is higher than that in b (70.8 vs. 69.0%, P <0.05) while the fat proportion increases only in lot c (6.7 vs. 4.5, P < 0.05). The loin of the lambs receiving the highest level of seeds showed a higher proportion of fat compared to a and b lots (66.6 vs. 61.9-62.5%, P <0.05). The shrinkage of lamb carcasses due the fridge is major in lot b), of statistical significance only relevant to lot c (2.8 vs. 2.1, P <0.01). pH24 was strongly (P <0.01) influenced by the diet (5.8, 5.6, 5.5 respectively in lots c, a and b). The colorimetric characteristics show that the lambs meat in lot c is less bright than the other two (L*: 38.9 vs. 45.1, 45.0, P <0.01), while the red color of lambs meat in lot b appears brighter (a*: 10.9 vs. 8:41, P <0.05 and 10.9 vs 7.5, P <0.01 respectively for level 10 and 0) and the same is for yellow (b*: 12.2 vs. 9.4-9.5, P <0.01). The meat of lambs fed with a larger amount of lipidic feed resulted markedly harder than that of lambs fed with a lower amount (1.65 vs. 2.30 kg / cm2, P <0.05). The meat of lambs fed with Camelina Sativa has lipids richer in unsaturated fatty acids and better healthy properties.
Meat lamb characteristics affected by different amounts of Camelina Sativa feeding integration
Facciolongo AM;
2011
Abstract
This paper deals with the development of feeding strategies for sheep and goats aimed at obtaining "functional meat". After weaning part of fat feed in lambs slaughtered at 70 days, was replaced by three levels of Camelina Sativa feeding. Eighteen lambs "Gentile di Puglia" were weaned at 40 days and divided into three homogeneous lots: (a) control; (b) level 5%; (c) level 10%. Performance in vivo, carcass quantity-quality characteristics, chemical and physical properties of meat and fatty acid profile of lipids of longissimus lumborum muscle were estimated. Data were processed by GLM procedure of SAS software package 2000. The lean leg proportion of lambs in the first lot is higher than that in b (70.8 vs. 69.0%, P <0.05) while the fat proportion increases only in lot c (6.7 vs. 4.5, P < 0.05). The loin of the lambs receiving the highest level of seeds showed a higher proportion of fat compared to a and b lots (66.6 vs. 61.9-62.5%, P <0.05). The shrinkage of lamb carcasses due the fridge is major in lot b), of statistical significance only relevant to lot c (2.8 vs. 2.1, P <0.01). pH24 was strongly (P <0.01) influenced by the diet (5.8, 5.6, 5.5 respectively in lots c, a and b). The colorimetric characteristics show that the lambs meat in lot c is less bright than the other two (L*: 38.9 vs. 45.1, 45.0, P <0.01), while the red color of lambs meat in lot b appears brighter (a*: 10.9 vs. 8:41, P <0.05 and 10.9 vs 7.5, P <0.01 respectively for level 10 and 0) and the same is for yellow (b*: 12.2 vs. 9.4-9.5, P <0.01). The meat of lambs fed with a larger amount of lipidic feed resulted markedly harder than that of lambs fed with a lower amount (1.65 vs. 2.30 kg / cm2, P <0.05). The meat of lambs fed with Camelina Sativa has lipids richer in unsaturated fatty acids and better healthy properties.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
