Abstract

In March, 24 male lambs were divided into three groups and fed as follows: maternal milk (MM); acidified milk replacer (MR); acidified milk replacer with 5% of the fat total amount replaced by a linseed and fish oil mixture (MR+PUFA). Milk consumption and live weight were recorded weekly. At slaughter we recorded the carcass composition, pH, tenderness, colorimetric characteristics, chemical and fatty acid composition of the meat. Natural suckling resulted in a better slaughter yield (P < 0.01), fatter carcasses, and meat which was more tender (P < 0.01), less bright (P < 0.01) and redder (P < 0.05) than the two experimental groups. Meat from naturally suckled lambs contained higher (P < 0.01) concentrations of saturated fatty acids (SFA) than the other groups. Samples from the MR+PUFA group showed higher (P < 0.01) levels of PUFA and a better PUFA/SFA ratio. The groups reared artificially showed atherogenicity and the thrombogenicity index lower (P < 0.01) than the group naturally feeding.

Autore Pugliese

• Facciolongo Anna Maria

Tutti gli autori

• Toteda F.; Vicenti A.; Facciolongo A.M.; Ragni M.

Titolo volume/Rivista

Progress in nutrition

Anno di pubblicazione

2011

ISSN

1129-8723

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile