Carcass characteristics, physicochemical and sensory meat quality of norwegian lambs finish-fed on forage rape

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dc.contributor.authorMushi, D. E.
dc.contributor.authorEik, L. O.
dc.date.accessioned2023-05-10T09:26:45Z
dc.date.available2023-05-10T09:26:45Z
dc.date.issued2021
dc.descriptionResearch Articleen_US
dc.description.abstractEffects 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on grass pasture for three weeks before slaughter; T2 group grazed on grass and forage rape for two weeks and then withdrawn to grass only for one week.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.en_US
dc.identifier.urihttp://www.suaire.sua.ac.tz/handle/123456789/5233
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.subjectMountain grazingen_US
dc.subjectGrass grazingen_US
dc.subjectTaste of meaten_US
dc.subjectFatty aciden_US
dc.subjectDietary contenten_US
dc.subjectPolyunsaturated fatty acids (PUFA)en_US
dc.titleCarcass characteristics, physicochemical and sensory meat quality of norwegian lambs finish-fed on forage rapeen_US
dc.typeArticleen_US
dc.urlhttps://doi.org/10.1007/s40003-021-00538-yen_US

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