| Due to the fact that domestic consumers prefer low fat meat, the lamb production system in Spain is based on slaughtering low weight animals (12 to 24 kg). Lambs in other European countries are slaughtered at higher weights because consumers prefer more intense flavored and fatter meat. Based on evidence that slaughter weight affects fat characteristics, the effect of slaughtering weight on the fatty acid profile of omental (OM), mesenteric (MES), kidney knob (KK), subcutaneous (SC), intermuscular (IN) and intramuscular (IM) fat in Lacha breed lambs was studied. Forty-two male Lacha lambs were raised and slaughtered at 12 (L12), 24 (L24) and 36 kg (L36) live weight. L12 lambs were fed only on mother's milk until slaughter, one month old. L24 and L36 lambs... |
