000064371 001__ 64371
000064371 005__ 20190709135624.0
000064371 0247_ $$2doi$$a10.2527/jas2017.1595
000064371 0248_ $$2sideral$$a103580
000064371 037__ $$aART-2017-103580
000064371 041__ $$aeng
000064371 100__ $$0(orcid)0000-0002-7829-1448$$aLobón, S.
000064371 245__ $$aMeat quality of light lambs is more affected by the dam’s feeding system during lactation than by the inclusion of quebracho in the fattening concentrate
000064371 260__ $$c2017
000064371 5060_ $$aAccess copy available to the general public$$fUnrestricted
000064371 5203_ $$aThe inclusion of natural antioxidants in the diet, through fresh forages or condensed tannins, might prolong meat shelf life and modify the meat quality. The aim of this study was to evaluate the effect of the dam’s feeding system during lactation and the inclusion of quebracho in the fattening concentrate of male lambs on meat color, chemical composition, and lipid oxidation. Dams and their suckling lambs were fed indoors or allowed to graze on alfalfa or sainfoin until lambs reached 42 d old. Thereafter, the weaned lambs were fed concentrates with 5% quebracho or without quebracho until reaching 22 to 24 kg BW. Meat of suckling lambs from dam’s fed indoors (Indoor lambs) presented greater intramuscular fat content and lower a-tocopherol content than meat of suckling lambs from dam’s fed Alfalfa (Alfalfa lambs) and Sainfoin (Sainfoin lambs; P < 0.01), independent of the fattening diet. Regarding meat color of longissimus thoracis et lumborum muscle, on average, Indoor lambs’ meat presented greater lightness, yellowness, and hue angle values than Alfalfa and Sainfoin lambs’ meat (P < 0.05). The redness was affected by the interaction between the feeding system during lactation and the time of storage, but, on average, Alfalfa and Sainfoin lambs had greater redness than Indoor lambs (P < 0.05). The lipid oxidation from 5 to 14 d of meat display time observed for Sainfoin lambs was lower than that for Indoor lambs (P < 0.05). The intramuscular fatty acid profile of meat from the Sainfoin and Alfalfa lambs met particularly well the Food and Agriculture Organization of the United Nations recommendation for human health, compared that of meat from the Indoor lambs. The dietary inclusion of quebracho during fattening modified meat a-tocopherol content, oxymyoglobin levels after 8 d of storage, and fatty acid profiles. In conclusion, the results indicate higher importance of the diet during suckling than during the subsequent fattening period on meat quality parameters such as color, lipid oxidation, and fatty acid profile. Dams grazing Sainfoin provide a more stable lamb meat, and it would be cheaper to feed the dams with fresh forages with a high a-tocopherol content than supplementing the concentrate of the lambs with synthetic a-tocopherol.
000064371 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A49$$9info:eu-repo/grantAgreement/ES/INIA/RTA2012-080-00$$9info:eu-repo/grantAgreement/ES/INIA/RZP2013-00001-00
000064371 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000064371 590__ $$a1.711$$b2017
000064371 591__ $$aAGRICULTURE, DAIRY & ANIMAL SCIENCE$$b12 / 59 = 0.203$$c2017$$dQ1$$eT1
000064371 592__ $$a0.848$$b2017
000064371 593__ $$aAnimal Science and Zoology$$c2017$$dQ1
000064371 593__ $$aFood Science$$c2017$$dQ1
000064371 593__ $$aMedicine (miscellaneous)$$c2017$$dQ2
000064371 593__ $$aGenetics$$c2017$$dQ3
000064371 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000064371 700__ $$0(orcid)0000-0003-3875-4935$$aBlanco, M.
000064371 700__ $$0(orcid)0000-0002-8122-0069$$aSanz, A.
000064371 700__ $$0(orcid)0000-0001-8042-8688$$aRipoll, G.
000064371 700__ $$0(orcid)0000-0001-6673-489X$$aBertolín, J.R.
000064371 700__ $$0(orcid)0000-0002-1796-4223$$aJoy, M.
000064371 773__ $$g95, 11 (2017), 4998-5011$$pJ. anim. sci.$$tJOURNAL OF ANIMAL SCIENCE$$x0021-8812
000064371 8564_ $$s338041$$uhttps://zaguan.unizar.es/record/64371/files/texto_completo.pdf$$yVersión publicada
000064371 8564_ $$s120240$$uhttps://zaguan.unizar.es/record/64371/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000064371 909CO $$ooai:zaguan.unizar.es:64371$$particulos$$pdriver
000064371 951__ $$a2019-07-09-12:29:40
000064371 980__ $$aARTICLE