Utilisation de taureaux charolais, limousins et piémontais pour le croisement industriel en sardaigne

Casu, S.

doi:10.1186/1297-9686-1-2-193

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“…This product could allow a higher productivity and give more flexibility in production systems, taking into account that, according with [6], the production of slightly heavier carcasses and slaughter weight should not compromise the quality of products. The cross-breeding with Ile de France and Berrichon du Cher, to improve both productive performance and meat quality [7] is not widespread in Sardinia, although the F1 lambs have higher growth rates and can be sacrificed at heavier weights than pure Sarda breed lambs, as shown in previous studies [8][9][10]. Since the value of a food cannot be separated from its characterization regarding, in particular, nutritional and nutraceutical properties, the attention of researchers on Sarda suckling lamb meat quality has markedly raised up [3,11,12].…”

Section: Introductionmentioning

confidence: 99%

Growth rate, meat quality and fatty acids composition of “Agnello di Sardegna” PGI light lambs

Acciaro

2020

ARTOAJ

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The work aims to fill the knowledge gap on performance and meat quality of “Agnello di Sardegna” PGI light lambs. To this end fourteen male lambs, homogeneous for age and litter size and consisting of seven pure Sarda (S X S) and seven crossbred Ile de France x Sarda (IF X S) lambs were compared for growth rate, dressing-out percent, chemical composition, fatty acids (FA) composition of Longissimus lumborum muscle and some nutritional indexes. Lambs suckled and followed their mothers at pasture until slaughtering at17±3 kg Live Weight and 50±1 days old, (means±s.d). The SXS lambs showed higher content of some healthy fatty acids (EPA) and better values of some nutritional indexes (Thrombogenic and Ipo-ipercholesterolemic index). The effect of litter size was more pronounced than sire effect, affecting both chemical and FA composition of light lambs. The single lambs showed higher branched chain fatty acids, linoleic and linolenic acid, CLA and other healthy fatty acids (DPA, DHA, omega 3 polyunsatured fatty acids) content. Overall, the value of nutritional indexes highlighted the high nutritional quality of light lamb meat. The results do not seem to justify the use of specialized meat breed as Ile de France for light lamb production, the short period between birth and slaughter not allowing the crossbred lambs to show their greater potential for muscle development. The high CLA content together with fatty acids considered beneficial for consumer health (DPA, DHA) in meat of single light lambs is a result to take into account in a meat production system aimed at high quality.

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Section: Introductionmentioning

confidence: 99%

Growth rate, meat quality and fatty acids composition of “Agnello di Sardegna” PGI light lambs

Acciaro

2020

ARTOAJ

View full text Add to dashboard Cite

show abstract

Utilisation de taureaux charolais, limousins et piémontais pour le croisement industriel en sardaigne

Cited by 1 publication

References 0 publications

Growth rate, meat quality and fatty acids composition of “Agnello di Sardegna” PGI light lambs

Growth rate, meat quality and fatty acids composition of “Agnello di Sardegna” PGI light lambs

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