A total of forty 24 kg male Dorset weaning lambs were allocated in four dietary treatment groups: ad libitum concentrates (C), restricted concentrates (RC), zero grazing (ZGR), and grazing (GR). Lambs were slaughtered at 47 kg. Meat from grass-fed lambs (ZGR and GR) had a lower ultimate pH (P = 0.04) and L* value (P = 0.03) compared with that from C-fed lambs. However, a*, b*, hue angle, chroma values, shear force, myofibrillar fragmentation index, sarcomere length, as well as fat, protein, and collagen contents were not affected by dietary treatments (P > 0.05). No difference was found in juiciness and tenderness, but typical lamb flavour was more pronounced in C-fed lambs than in GR-fed lambs (P = 0.03). Grazing and ZGR increased the percentage of cis-9, trans-11 C18:2 (P < 0.0001), and total n-3 polyunsaturated fatty acids (PUFA; P < 0.01) and decreased the ratio of n-6/n-3 PUFA (P < 0.0001) in the longissimus dorsi (LD) muscle, whereas C-fed lambs had higher proportion of trans-10 C18:1 (P < 0.0001) and lower proportion of trans-11 C18:1 (P < 0.0001) than the other treatments, which may indicate an altered rumen biohydrogenation. Dietary treatments had minimal effect on meat eating quality but affected meat fatty acid profile.
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26 September 2016
Meat quality, organoleptic characteristics, and fatty acid composition of Dorset lambs fed different forage to concentrate ratios or fresh grass
Joannie Jacques,
P. Yvan Chouinard,
Claude Gariépy,
Dany Cinq-Mars
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Canadian Journal of Animal Science
Vol. 97 • No. 2
June 2017
Vol. 97 • No. 2
June 2017