Journal
MEAT SCIENCE
Volume 127, Issue -, Pages 21-29Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2016.12.013
Keywords
n-3; Thyme; Lemon albedo; Garlic; Stall feeding
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Funding
- Instituto Nacional de Investigacion Agropecuaria [National Institute of Agricultural Research] [FPTA-254]
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Cross-bred lambs (n = 72) were fed finishing diets using a factorial arrangement of treatments: BASAL DIET (alfalfa pellets or corn), SUPPLEMENT (none, linseed or aromatic spices), TIME ON FEED (41 or 83 days). Carcass and meat quality traits, fatty acid composition, color stability and consumer liking were determined. Feeding alfalfa improved sensory ratings and fatty acid composition of lamb. However, corn or longer alfalfa feeding would be recommended if heavier and fatter carcasses are sought. Consumer liking and fatty acid composition of lamb were improved with addition of spices and linseed, respectively. But additional antioxidant strategies should be considered to delay meat color deterioration during storage if lambs are fed corn-linseed for 83 days. Although alfalfa basal diet and linseed supplementation improved fatty acid composition, feeding the basal diets for at least 41 days resulted in low n-3 fatty acid concentrations in muscle. (C) 2017 Elsevier Ltd. All rights reserved.
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