Weanalysed the effect of enriched housing on the sensory meat quality and fatty acid composition of longissimus
muscle in 60 entire Rasa Aragonesa lambs, housed indoors for 5 weeks in six pens (10 lambs/pen, 0.95m2/lamb,
initialweight 17.13±0.18 kg and carcassmean 12.23±0.23 kg); three control pens (barren) and three enriched
pens (straw, platformwith ramps and a small ramp). The finalweight, carcassweight, fatness scores and cooking
losses of meat from enriched lambs (EG) were higher and pH 24 was lower (P ≤ 0.05). The EG lambs had
more C18:0 and total SFA (P ≤ 0.05). Lamb odour and grass odour were more intense in EG (P ≤ 0.05). Overall
likingwas higher for EG (P ≤ 0.05) and associated with tenderness (P ≤ 0.0001). The results suggest that environmental
enrichment can have effects on fatty acid composition and sensory meat quality.
Weanalysed the effect of enriched housing on the sensory meat quality and fatty acid composition of longissimusmuscle in 60 entire Rasa Aragonesa lambs, housed indoors for 5 weeks in six pens (10 lambs/pen, 0.95m2/lamb,initialweight 17.13±0.18 kg and carcassmean 12.23±0.23 kg); three control pens (barren) and three enrichedpens (straw, platformwith ramps and a small ramp). The finalweight, carcassweight, fatness scores and cookinglosses of meat from enriched lambs (EG) were higher and pH 24 was lower (P ≤ 0.05). The EG lambs hadmore C18:0 and total SFA (P ≤ 0.05). Lamb odour and grass odour were more intense in EG (P ≤ 0.05). Overalllikingwas higher for EG (P ≤ 0.05) and associated with tenderness (P ≤ 0.0001). The results suggest that environmentalenrichment can have effects on fatty acid composition and sensory meat quality.
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