dc.creator | Gutiérrez Peña, Rosario | es |
dc.creator | García Infante, Manuel | es |
dc.creator | Delgado Pertíñez, Manuel | es |
dc.creator | Guzmán, José Luis | es |
dc.creator | Zarazaga Garcés, Luis Ángel | es |
dc.creator | Simal, Susana | es |
dc.creator | Horcada Ibáñez, Alberto Luis | es |
dc.date.accessioned | 2022-07-11T11:07:53Z | |
dc.date.available | 2022-07-11T11:07:53Z | |
dc.date.issued | 2022 | |
dc.identifier.citation | Gutiérrez Peña, R., García Infante, M., Delgado Pertíñez, M., Guzmán, J.L., Zarazaga Garcés, L.Á., Simal, S. y Horcada Ibáñez, A.L. (2022). Organoleptic and Nutritional Traits of Lambs from Spanish Mediterranean Islands Raised under a Traditional Production System. Foods, 2022 (11) (2022 (1312)), 1 p.-22 p.. | |
dc.identifier.issn | 2304-8158 | es |
dc.identifier.uri | https://hdl.handle.net/11441/135213 | |
dc.description | Nº Artículo: 11091312 | es |
dc.description.abstract | Our aim was to characterize the organoleptic and nutritional properties of meat from
suckling (one-month-old) and light (around three-months-old) lambs in local breeds on the Spanish
Mediterranean islands, using meat from male lambs of the Mallorquina and Roja Mallorquina breeds.
The lambs were kept with their mother at all times under an extensive management system and fed
on mother’s milk until naturally weaned. In the Mallorquina breed, suckling lambs (n = 20) were
slaughtered after weaning and the light lambs were bred using natural pasture (n = 20) or concentrate
(n = 20), and the Roja Mallorquina light lambs were fed pasture and concentrate (n = 20). The pH,
colour, texture, water-holding capacity, fatty acids, volatile compounds and sensorial attributes of
the meat were analyzed. No differences in meat colour or texture were observed. The highest levels
of non-desirable fatty acids were observed in lambs raised using concentrate. Light lambs showed
a higher aldehydes content than suckling lambs. High notes of lactic acid and milk flavour were
detected. Regardless of access to pasture or concentrate, continued access to mother’s milk during
rearing influences the sensorial meat traits of these lambs, so we consider this type of management
an optimal way of obtaining the traditional ‘Mediterranean lamb meat’. | es |
dc.format | application/pdf | es |
dc.format.extent | 22 p. | es |
dc.language.iso | eng | es |
dc.publisher | MDPI | es |
dc.relation.ispartof | Foods, 2022 (11) (2022 (1312)), 1 p.-22 p.. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Light lambs | es |
dc.subject | Odour | es |
dc.subject | Fatty acids | es |
dc.subject | Volatile compounds | es |
dc.subject | Autochthonous breed | es |
dc.title | Organoleptic and Nutritional Traits of Lambs from Spanish Mediterranean Islands Raised under a Traditional Production System | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Agronomía | es |
dc.relation.publisherversion | https://www.mdpi.com/2304-8158/11/9/1312 | es |
dc.identifier.doi | 10.3390/foods11091312 | es |
dc.contributor.group | Universidad de Sevilla. AGR273: Nuevas Tecnologías de Mejora Animal y de Sus Sistemas Productivos | es |
dc.journaltitle | Foods | es |
dc.publication.volumen | 2022 (11) | es |
dc.publication.issue | 2022 (1312) | es |
dc.publication.initialPage | 1 p. | es |
dc.publication.endPage | 22 p. | es |
dc.identifier.sisius | 9055 | es |