Carcass traits and meat fatty acid composition in Mediterranean light lambs

Abstract

Lamb meat is an important source of different fatty acids with numerous health benefits for the consumer. The aim of this study was to characterize carcass and meat traits in 14 Lacaune, 77 Ripollesa, and 33 Lacaune × Ripollesa pascual-type lambs (carcass weight, 13-16 kg) by using ultrasound and direct measurements on carcasses and laboratory analyses on meat samples. More specifically, ultrasound images and direct carcass measurements of the Longissimus dorsi (LD) were taken between the 12th and 13th ribs and between the first and second lumbar vertebrae, characterizing skin thickness, subcutaneous back-fat thickness, and depth, width, and area of LD. After slaughter, standard commercial joints were weighted (i.e., leg, rack, shoulder/foreshank, and neck), whereas a sample of the LD muscle was analyzed for fatty acid composition. All of this information becomes essential for light lamb producers, a livestock product that has a high market demand in the Mediterranean basin. Résumé : La viande d'agneau est une source importante des différents acides gras avec de nombreux effets bénéfiques pour la santé des consommateurs. Le but de cette étude était de caractériser les traits de carcasse et de viande chez 14 agneaux Lacaune, 77 Ripollesa et 33 Lacaune × Ripollesa de type pascual (poids de carcasse : 13-16 kg) en utilisant des mesures ultrasons et directes sur les carcasses et des analyses de laboratoire sur des échantillons de viande. Plus particulièrement, des images ultrasons et des mesures directes de la carcasse du muscle Longissimus dorsi (LD) ont été effectuées entre les 12e et 13e côtes et entre les première et deuxième vertèbres lombaires, caractérisant l'épaisseur de la peau, l'épaisseur du gras dorsal sous-cutané ainsi que la profondeur, largeur et aire du muscle LD. Après abattage, les joints commerciaux standards ont été pesés (c.-à-d. cuisse, carré, épaule/jarret et cou), tandis qu'un échantillon du muscle LD a été analysé pour la composition en acides gras. Toute cette information devient essentielle pour les producteurs d'agneaux légers, un produit animal très populaire dans le marché du bassin de la Méditerranée. [Traduit par la Rédaction]Mots-clés : traits de carcasse, acides gras, agneau léger, composition de la viande, ultrasons.

Feeding Algae Meal to Feedlot Lambs with Competent Reticular Groove Reflex Increases Omega-3 Fatty Acids in Meat

“…No significant differences were found between experimental treatments on average feed intake (810 ± 41.1 g/d), average daily body weight gain (328 ± 29.0 g/d), or body weight at slaughter (25.4 ± 2.13 kg). The IMF content (2.2 ± 0.97%) was within the common range previously reported for Mediterranean light lambs reared indoors on concentrate-based diets [ 23 , 24 ]. It should be noted that the Bligh and Dyer method used to extract the IMF may underestimate meat total lipid content [ 25 ].…”

Meat Waste Valorization through Protein Hydrolysis using Different Types of Proteases

“…The fatty acid composition of the meat waste (Table 2) revealed the dominance of unsaturated fatty acids (53.36 ±0.33) over saturated fatty acids (46.64 ±0.19). Since the existing literature provides no data on the fatty acid content in butcher waste, a bibliographic review of the studies reporting the fatty acid content in different animal meats and fats was conducted [26][27][28][29][30][31][32][33][34][35][36][37][38][39][40][41]. The review revealed that the fatty acid content varies greatly depending on whether the sample is flesh or lard and also on the origin of the sample (beef, lamb, rabbit, chicken, etc.).…”