To compare the effect of pasture or unifeed in the diet of Massese ewes on performance and meat quality of lambs, 20 suckling lambs were considered: 10 animals were fed by mothers reared in pen and fed on unifeed (group A) while 10 lambs were fed by mother grazing pasture (group B): all the lambs were slaughtered at the typical commercial weight. Carcasses were evaluated according to Mediterranan grid, some linear measurements were taken on them and the right proximal pelvic limbs were dissected into the main tissue components.The longissimus lumborum muscle s were analyzed instrumentally in order to asses some meat quality characteristics. Lambs fed by ewes nutrished on unifeed (Group A) were slaughtered at the same weight (14 kg) four days before the lambs of Groups B (P=0.03) and had a tendentially higher carcass compactness. Carcass weight, state of fattening and meat color were similar between groups. Lambs of Group B had an higher chest depth (P=0.01) and pelvic limb length (P=0.03), confirmed by an higher pelvic limb percentage (30.93% vs 24.39%). No differences were revealed for histological dissection of pelvic limb and for organoleptic and chemical characteristics of meat. In conclusion it seems that the rearing technique and ewes nutrition can induce some modification in performance of lambs without any changes in the analyzed characteristics of meat.
Effect of sheep nutrirtion on performance and meat quality of sukling lambs
RUSSO, CLAUDIA;PREZIUSO, GIOVANNA;
2005-01-01
Abstract
To compare the effect of pasture or unifeed in the diet of Massese ewes on performance and meat quality of lambs, 20 suckling lambs were considered: 10 animals were fed by mothers reared in pen and fed on unifeed (group A) while 10 lambs were fed by mother grazing pasture (group B): all the lambs were slaughtered at the typical commercial weight. Carcasses were evaluated according to Mediterranan grid, some linear measurements were taken on them and the right proximal pelvic limbs were dissected into the main tissue components.The longissimus lumborum muscle s were analyzed instrumentally in order to asses some meat quality characteristics. Lambs fed by ewes nutrished on unifeed (Group A) were slaughtered at the same weight (14 kg) four days before the lambs of Groups B (P=0.03) and had a tendentially higher carcass compactness. Carcass weight, state of fattening and meat color were similar between groups. Lambs of Group B had an higher chest depth (P=0.01) and pelvic limb length (P=0.03), confirmed by an higher pelvic limb percentage (30.93% vs 24.39%). No differences were revealed for histological dissection of pelvic limb and for organoleptic and chemical characteristics of meat. In conclusion it seems that the rearing technique and ewes nutrition can induce some modification in performance of lambs without any changes in the analyzed characteristics of meat.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
