Effect of farming system on meat traits of native Massese suckling lamb

Growth performance and meat quality traits of 24 Massese suckling lambs reared up to 69 days of age in different farming systems were evaluated. Three groups were considered: stall (S) reared indoors and fed concentrate and hay; pasture (P) reared outdoor and fed pasture and hay; semi free-range (F)...

Full description

Bibliographic Details
Main Authors: Silvia Parrini, Francesco Sirtori, Anna Acciaioli, Valentina Becciolini, Alessandro Crovetti, Antonio Bonelli, Oreste Franci, Riccardo Bozzi
Format: Article
Language:English
Published: Taylor & Francis Group 2021-01-01
Series:Italian Journal of Animal Science
Subjects:
Online Access:http://dx.doi.org/10.1080/1828051X.2020.1869599
id doaj-ff0895d4bc084e319720e612f7025bc6
record_format Article
spelling doaj-ff0895d4bc084e319720e612f7025bc62021-03-03T09:50:41ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2021-01-01201718310.1080/1828051X.2020.18695991869599Effect of farming system on meat traits of native Massese suckling lambSilvia Parrini0Francesco Sirtori1Anna Acciaioli2Valentina Becciolini3Alessandro Crovetti4Antonio Bonelli5Oreste Franci6Riccardo Bozzi7Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), University of FlorenceDipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), University of FlorenceDipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), University of FlorenceDipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), University of FlorenceDipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), University of FlorenceDipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), University of FlorenceDipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), University of FlorenceDipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), University of FlorenceGrowth performance and meat quality traits of 24 Massese suckling lambs reared up to 69 days of age in different farming systems were evaluated. Three groups were considered: stall (S) reared indoors and fed concentrate and hay; pasture (P) reared outdoor and fed pasture and hay; semi free-range (F) reared indoors during the night and at pasture during the day, fed concentrate, hay and herbage. The lambs remained constantly with their dams for the whole period, having thus always access to mothers’ milk. Animals weights were recorded, and, after slaughtering, carcase traits were considered. Fatty acids composition and chemical/physical parameters of milk and meat were analysed. Lambs growth was similar in the first 30 days, while afterwards differences emerged: P lambs recorded the worst values reaching slaughter weight of 14.6 kg versus 22.3 and 22.7 of the S and the F group, respectively. Carcase of P lambs resulted less fat and with a lower lean/bone ratio than the other groups (1.8, 2.1 and 2.3 for P, S and F, respectively). Fatty acids composition of ewes’ milk had effect on lambs’ meat profile, probably because they continued to suck milk until slaughter. Moreover, also farming system affected fatty acids profile of lambs’ meat: grazing animals, especially P, showed the highest PUFA and the lowest SFA percentage and P meat showed the best composition for human health. As regards physical traits, F meat was more coloured than P and S meat, while P meat was less tender than others.Highlights Two-month-old Massese lamb is a marketable product. Suckled milk affected lambs’ meat composition also at later ages. Pasture in lambs’ diet increases PUFA content in the meat.http://dx.doi.org/10.1080/1828051X.2020.1869599meat qualitymassese lambsustainabilityfatty acid
collection DOAJ
language English
format Article
sources DOAJ
author Silvia Parrini
Francesco Sirtori
Anna Acciaioli
Valentina Becciolini
Alessandro Crovetti
Antonio Bonelli
Oreste Franci
Riccardo Bozzi
spellingShingle Silvia Parrini
Francesco Sirtori
Anna Acciaioli
Valentina Becciolini
Alessandro Crovetti
Antonio Bonelli
Oreste Franci
Riccardo Bozzi
Effect of farming system on meat traits of native Massese suckling lamb
Italian Journal of Animal Science
meat quality
massese lamb
sustainability
fatty acid
author_facet Silvia Parrini
Francesco Sirtori
Anna Acciaioli
Valentina Becciolini
Alessandro Crovetti
Antonio Bonelli
Oreste Franci
Riccardo Bozzi
author_sort Silvia Parrini
title Effect of farming system on meat traits of native Massese suckling lamb
title_short Effect of farming system on meat traits of native Massese suckling lamb
title_full Effect of farming system on meat traits of native Massese suckling lamb
title_fullStr Effect of farming system on meat traits of native Massese suckling lamb
title_full_unstemmed Effect of farming system on meat traits of native Massese suckling lamb
title_sort effect of farming system on meat traits of native massese suckling lamb
publisher Taylor & Francis Group
series Italian Journal of Animal Science
issn 1594-4077
1828-051X
publishDate 2021-01-01
description Growth performance and meat quality traits of 24 Massese suckling lambs reared up to 69 days of age in different farming systems were evaluated. Three groups were considered: stall (S) reared indoors and fed concentrate and hay; pasture (P) reared outdoor and fed pasture and hay; semi free-range (F) reared indoors during the night and at pasture during the day, fed concentrate, hay and herbage. The lambs remained constantly with their dams for the whole period, having thus always access to mothers’ milk. Animals weights were recorded, and, after slaughtering, carcase traits were considered. Fatty acids composition and chemical/physical parameters of milk and meat were analysed. Lambs growth was similar in the first 30 days, while afterwards differences emerged: P lambs recorded the worst values reaching slaughter weight of 14.6 kg versus 22.3 and 22.7 of the S and the F group, respectively. Carcase of P lambs resulted less fat and with a lower lean/bone ratio than the other groups (1.8, 2.1 and 2.3 for P, S and F, respectively). Fatty acids composition of ewes’ milk had effect on lambs’ meat profile, probably because they continued to suck milk until slaughter. Moreover, also farming system affected fatty acids profile of lambs’ meat: grazing animals, especially P, showed the highest PUFA and the lowest SFA percentage and P meat showed the best composition for human health. As regards physical traits, F meat was more coloured than P and S meat, while P meat was less tender than others.Highlights Two-month-old Massese lamb is a marketable product. Suckled milk affected lambs’ meat composition also at later ages. Pasture in lambs’ diet increases PUFA content in the meat.
topic meat quality
massese lamb
sustainability
fatty acid
url http://dx.doi.org/10.1080/1828051X.2020.1869599
work_keys_str_mv AT silviaparrini effectoffarmingsystemonmeattraitsofnativemassesesucklinglamb
AT francescosirtori effectoffarmingsystemonmeattraitsofnativemassesesucklinglamb
AT annaacciaioli effectoffarmingsystemonmeattraitsofnativemassesesucklinglamb
AT valentinabecciolini effectoffarmingsystemonmeattraitsofnativemassesesucklinglamb
AT alessandrocrovetti effectoffarmingsystemonmeattraitsofnativemassesesucklinglamb
AT antoniobonelli effectoffarmingsystemonmeattraitsofnativemassesesucklinglamb
AT orestefranci effectoffarmingsystemonmeattraitsofnativemassesesucklinglamb
AT riccardobozzi effectoffarmingsystemonmeattraitsofnativemassesesucklinglamb
_version_ 1724233174229188608