Effect of outdoor (OUT) or indoor (IND) rearing systems (RS) of 48 male and female Sarda suckling lambs on fatty acid (FA) composition and lipid oxidation of raw and cooked meat was studied. Ewes grazed daily on natural pasture for 6 hours. During grazing time of ewes, IND lambs were kept indoors whereas OUT lambs followed the mother. Slaughter age was 28 days. RS did not affect meat chemical composition, pH, cooking loss and FA profile. Microwave cooking changed markedly the concentrations of almost all meat FAs and FA classes: short (-28%) and medium chain fatty acids (-11%), saturated fatty acids (-7.6%), odd-number carbon and branched-chain FA (-11.8%), proportion of long chain fatty acids (+5.3%) and PUFAn-3 (+37.3%) and PUFAn-6 (+26.1%) class. Sex influenced significantly the concentration of the main odd-number carbon and branched chain fatty acid. OUT rearing system increased MDA concentration (P<0.01). RS X cooking interaction affected PUFA and MDA, which were higher in cooked samples of OUT than IND lambs. The results evidenced that the meat composition of suckling lambs is affected by the feeding system of the mother rather than the management system of lambs.

Influence of outdoor and indoor rearing system of suckling lambs on fatty acid profile and lipid oxidation stability of raw and cooked meat / Pulina, Giuseppe; Rassu, Salvatore Pier Giacomo; Nudda, Anna. - 12:4(2013). [10.4081/ijas.2013.e74]

Influence of outdoor and indoor rearing system of suckling lambs on fatty acid profile and lipid oxidation stability of raw and cooked meat

Pulina, Giuseppe;Boe, Roberta;Manca, Maria Grazia;Rassu, Salvatore Pier Giacomo;Nudda, Anna
2013

Abstract

Effect of outdoor (OUT) or indoor (IND) rearing systems (RS) of 48 male and female Sarda suckling lambs on fatty acid (FA) composition and lipid oxidation of raw and cooked meat was studied. Ewes grazed daily on natural pasture for 6 hours. During grazing time of ewes, IND lambs were kept indoors whereas OUT lambs followed the mother. Slaughter age was 28 days. RS did not affect meat chemical composition, pH, cooking loss and FA profile. Microwave cooking changed markedly the concentrations of almost all meat FAs and FA classes: short (-28%) and medium chain fatty acids (-11%), saturated fatty acids (-7.6%), odd-number carbon and branched-chain FA (-11.8%), proportion of long chain fatty acids (+5.3%) and PUFAn-3 (+37.3%) and PUFAn-6 (+26.1%) class. Sex influenced significantly the concentration of the main odd-number carbon and branched chain fatty acid. OUT rearing system increased MDA concentration (P<0.01). RS X cooking interaction affected PUFA and MDA, which were higher in cooked samples of OUT than IND lambs. The results evidenced that the meat composition of suckling lambs is affected by the feeding system of the mother rather than the management system of lambs.
Influence of outdoor and indoor rearing system of suckling lambs on fatty acid profile and lipid oxidation stability of raw and cooked meat / Pulina, Giuseppe; Rassu, Salvatore Pier Giacomo; Nudda, Anna. - 12:4(2013). [10.4081/ijas.2013.e74]
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11388/264718
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