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Meat Sci. 2017 May;127:21-29. doi: 10.1016/j.meatsci.2016.12.013. Epub 2016 Dec 29.

Effect of supplementation with linseed or a blend of aromatic spices and time on feed on fatty acid composition, meat quality and consumer liking of meat from lambs fed dehydrated alfalfa or corn.

Author information

1
Ruminant Production Group, Facultad de Ciencias, CENUR Noroeste, Gral. Rivera 1350, Salto, Uruguay. Electronic address: carolina.realini@unorte.edu.uy.
2
Department of Animal Production, Estación Experimental "Dr. Mario A. Cassinoni", Facultad de Agronomía, Ruta 3 km 363.500, CP: 60000 Paysandú, Uruguay.
3
Biometrics Department of Statistics and Computing, Estación Experimental "Dr. Mario A. Cassinoni", Facultad de Agronomía, Ruta 3 km 363.500, CP: 60000 Paysandú, Uruguay.

Abstract

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 83days). 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 83days. Although alfalfa basal diet and linseed supplementation improved fatty acid composition, feeding the basal diets for at least 41days resulted in low n-3 fatty acid concentrations in muscle.

KEYWORDS:

Garlic; Lemon albedo; Stall feeding; Thyme; n-3

PMID:
28110126
DOI:
10.1016/j.meatsci.2016.12.013
[Indexed for MEDLINE]

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