Meat quality and lipid profiles in crossbred lambs finished on clover-rich pastures

作者：Faria P B; Bressan M C^*; Vieira J O; Vicente Neto J; Ferrao S P B; Rosa F C; Monteiro M; Cardoso M G; Gama L T

来源：Meat Science, 2012, 90(3): 733-738.

DOI：10.1016/j.meatsci.2011.11.004

• Fatty acids
• Meat quality
• Pasture finishing
• Sheep

Meat quality traits were compared in Texel x Polwarth and Texel x Corriedale ram lambs, with live weight of 25 kg, finished on pastures rich in white clover. The two crossbred groups showed similar results (P> 0.05) for pH, moisture, protein, meat color, individual SFA and total SFA. Fat content was higher and cholesterol lower in Texel x Polwarth lambs (P<0.05). which also had higher amounts of MUFA (P<0.05) and lower levels of total PUFA and n-6 PUFA (P<0.01). Differences in meat quality among the two crossbred groups were minor, and possibly not perceptible from the consumer standpoint. However, both groups of lambs produced lean meat with high amounts of PUFA (>16%), possibly due to the ingestion of white clover in the finishing period. Overall, these results indicate that a differentiated product can be obtained in these conditions, with higher nutritional value than conventional lamb meat.

• 出版日期2012-3