Effects of rearing system (organic and conventional) and breed (Churra and Castellana) on fatty acid composition and sensory characteristics of suckling lamb meat produced in north-west Spain

The sensory characteristics of suckling lamb meat from 40 animals of the Castellana and Churra breeds from both conventional and organic maternal rearing systems were evaluated by a trained panel and texture and colour properties were also assessed by instrumental methods. The fatty acid profile of the feeding milk and the suckling lamb meat was evaluated by gas chromatography. The results showed that meat samples from organic rearing systems had a higher intramuscular fat content than meat samples from the conventional systems, but lower concentrations of saturated fatty acids and higher concentrations of mono- and polyunsaturated fatty acids, both PUFA n-3 and PUFA n-6. Moreover, the Castellana breed samples contained higher concentrations of monounsaturated fatty acids. As for the sensory characteristics, the appearance and the texture were the sensory attributes that were most affected by the rearing system and the breed.

Automated summary

The study found that meat samples from organic rearing systems had higher intramuscular fat content but lower concentrations of saturated fatty acids, while meat samples from the Castellana breed contained higher concentrations of monounsaturated fatty acids. The appearance and texture were the sensory attributes most affected by the rearing system and breed.