Carcass characteristics, physicochemical and sensory meat quality of norwegian lambs finish-fed on forage rape
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Date
2021
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Publisher
Springer India
Abstract
Effects of finishing Norwegian lambs of grazing forage rape on carcass and meat quality were studied. A total of
59 Norwegian short tail lambs (126 days old, 36.15 kg BWT) were randomly allotted to three groups. T1 group lambs
grazed on grass pasture for three weeks before slaughter; T2 group grazed on grass and forage rape for two weeks and then
withdrawn to grass only for one week. T3 group was maintained on grass and forage rape grazing for three weeks before
slaughter. Carcasses from T2 lambs had lower (P \ 0.05) conformation scores than T1, which was comparable to T3. Meat
from lambs grazed on forage rape had higher (P \ 0.05) content of n-3 PUFA but lower n-6:n-3 PUFA ratio than ones
grazed on grass. Meat from T3 lambs had higher (P \ 0.05) sweet odour and cloy taste than T1 lambs. It is concluded that
lighter Norwegian lambs after mountain grazing can be finished by feeding on forage rape for three weeks without the risk
of producing unacceptable flavour.
Description
Research Article
Keywords
Mountain grazing, Grass grazing, Taste of meat, Fatty acid, Dietary content, Polyunsaturated fatty acids (PUFA)