Effect of Dams and Suckling Lamb Feeding Systems on the Fatty Acid Composition of Suckling Lamb Meat

Battacone, Gianni; Lunesu, Mondina Francesca; Rassu, S.P.G.; Pulina, Giuseppe; Nudda, Anna

doi:10.3390/ani11113142

Cited by 7 publications

(4 citation statements)

References 86 publications

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“…Regarding the effect of feeding on lamb meat sensory characteristics, the flavor profile could be largely related to diet and the intramuscular fat content and profile (Ådnøy et al, 2005 ; Duckett & Kuber, 2001 ; McCaughey & Clipef, 1995 ; Resconi et al, 2009 ). In addition, the ewe's diet determines the milk composition and, indirectly, the fatty acid profile of the meat of suckling lambs (Battacone et al, 2021 ; Revilla et al, 2021 ). However, results of different studies regarding lamb feeding are contradictory.…”

Section: Discussionmentioning

confidence: 99%

Suckling or non‐suckling? Sensory characterization of commercialized lamb meat according to feeding

Etaio,

Bravo‐Lamas,

Pérez‐Elortondo

et al. 2023

Food Science & Nutrition

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Consumption of meat from suckling lambs is typical in some regions. However, sensory differences between meat from suckling and non‐suckling lambs are barely described in previous studies. The objectives of the present study were (a) to develop a method to describe the sensory characteristics of lamb meat, including the development of sensory references for odor, flavor, and texture attributes; and (b) to study the sensory differences between lamb meat commercialized as “suckling lamb” and that commercialized without this designation. Twenty‐three sensory attributes were selected, and their corresponding sensory references were developed. A detailed procedure to evaluate the samples was also set up. This methodology was used to characterize samples (n = 48) from a survey of lamb meat from different types of stores (n = 23). Half of the samples were commercialized as sucking lamb and the other half (older lambs) without this indication. Samples were bought in two seasons (May and December) to consider possible seasonal effects. Samples were evaluated in triplicate by 12 trained assessors. Data were analyzed by ANOVA (p ≤ .05). Apart from how long juiciness was maintained (“maintained juiciness”), all the selected attributes were appropriate to discriminate between samples. Lamb meat sold as “suckling” did not differ from the other lamb samples in odor and flavor, but there were clear differences in texture attributes: meat sold as suckling lamb was tenderer and juicier, with higher crumbliness, and with lower fibrousness, chewiness, and residue than non‐suckling lamb meat. Several sensory characteristics, mainly related to odor and flavor, varied according to the season.

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Section: Discussionmentioning

confidence: 99%

Suckling or non‐suckling? Sensory characterization of commercialized lamb meat according to feeding

Etaio,

Bravo‐Lamas,

Pérez‐Elortondo

et al. 2023

Food Science & Nutrition

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“…Intramuscular fat content can influence meat tenderness and juiciness [ 6 ], while fatty acid composition can mainly influence meat flavor [ 7 , 8 ]. Meat fatty acid composition from milk-fed lambs is mainly influenced by the fatty acid composition of their diet, ewe milk or milk replacer [ 9 , 10 ]. However, the residual effect of a rearing system on meat fat content and its composition from dairy lambs finished on pasture, and how these potential changes affect the eating quality of meat, are not known.…”

Section: Introductionmentioning

confidence: 99%

Effects of Dairy Lambs’ Rearing System and Slaughter Age on Consumer Liking of Lamb Meat and Its Association with Lipid Content and Composition

Paván

McCoard

Agnew

et al. 2022

Foods

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The effects of the rearing system (artificially vs. naturally milk-fed) and the slaughter age (3-weeks milk-fed vs. 3-months pasture-fed) on consumer liking of East-Friesian-cross dairy lamb Longissimus lumborum muscle and its association with lipid content and composition were evaluated. The artificially reared lambs were removed from their dams at 2–3 days of age and reared with cow milk. Intramuscular fat content (2.8%) was similar between treatments. Only 3 of the 25 fatty acids evaluated were influenced by the rearing system and 15 by the slaughter age. The rearing system had a minor impact (p < 0.10), but the slaughter age had a major (p < 0.01) impact on consumer liking. All consumers preferred on average meat from 3-weeks-old lambs. However, based on overall liking scores, Cluster-1 (60% of consumers) preferred meat from 3-weeks-old lambs driven by all sensory attributes but mostly tenderness, whereas Cluster-2 preferred meat from 3-months-old lambs driven by flavor only, indicating a preference for stronger flavor from older lambs finished on pasture. Meat fatty acid profile and consumer liking were not influenced by the rearing system but by lamb slaughter age, showing a niche product opportunity for the 3-weeks milk-fed lambs.

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“…It represents a niche product appreciated by consumers for its nutritional and organoleptic characteristics, due to both the young slaughtering age (4–6 weeks of age) and the quality of maternal milk obtained mainly by grazing natural pastures [ 2 ]. Moreover, the suckling lamb meat is an interesting source of fatty acids of nutritional importance [ 3 ] and it is particularly suitable for children’s diets, especially in the weaning phase [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

“…All of these studies deal with meat sheep lamb production, whereas, to the best of the authors’ knowledge, the CF of suckling dairy lambs has not been estimated. As recently reviewed by Battacone et al [ 3 ], suckling lambs are fed exclusively maternal milk from birth to slaughter. Thus, this type of production does not require additional inputs than those demanded by their mothers.…”

Section: Introductionmentioning

confidence: 99%

Effect of Suckling Management and Ewe Concentrate Level on Methane-Related Carbon Footprint of Lamb Meat in Sardinian Dairy Sheep Farming

Battacone

Lunesu

Rassu

et al. 2021

Animals

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The aim of this study was to estimate the methane-linked carbon footprint (CF) of the suckling lamb meat of Mediterranean dairy sheep. Ninety-six Sarda dairy ewes, divided into four groups of 24 animals each, were assigned to 2 × 2 factorial design. The experiment included the suckling lamb feeding system: traditional (TS), in which lambs followed their mothers on pasture during grazing time, vs. separated (SS), in which lambs remained indoors, separated from their mothers during the grazing time. Each group was divided into high (HS) and low (LS) supplemented ewes (600 g/d vs. 200 g/d of concentrate). The estimated CH4 emission of the ewes, calculated per kg of body weight (BW) gain of the lamb during the suckling period, was then converted to CO2eq with multiplying factor of 25. The TS lambs showed lower methane-linked emissions than SS ones (p < 0.05). The sex of lambs affected their methane-linked CF, with males having lower (p < 0.05) values than females. Twins displayed much lower methane-linked CF than singles (4.56 vs. 7.30 kg of CO2eq per kg of BW gained), whereas the level of supplementation did not affect greenhouse gases (GHG) emission. Interaction displayed lower and not-different GHG emissions for both indoor- and outdoor-reared twins. In conclusion, the methane-linked CF of the suckling lamb meat can be reduced by maintaining the traditional lamb rearing system and by improving flock prolificacy.

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Effect of Dams and Suckling Lamb Feeding Systems on the Fatty Acid Composition of Suckling Lamb Meat

Cited by 7 publications

References 86 publications

Suckling or non‐suckling? Sensory characterization of commercialized lamb meat according to feeding

Suckling or non‐suckling? Sensory characterization of commercialized lamb meat according to feeding

Effects of Dairy Lambs’ Rearing System and Slaughter Age on Consumer Liking of Lamb Meat and Its Association with Lipid Content and Composition

Effect of Suckling Management and Ewe Concentrate Level on Methane-Related Carbon Footprint of Lamb Meat in Sardinian Dairy Sheep Farming

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