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| Gravador, Rufielyn S.; Luciano, Guiseppe; Jongberg, Sisse; Bognanno, Matteo; Scerra, Manuel; Andersen, Mogens L.; Lund, Marianne N.; Priolo, Alessandro. |
| Male Comisana lambs were individually stalled and, for 56 days, were fed concentrates with 60% barley (n = 8 lambs), or concentrates in which barley was partially replaced by 24% or 35% carob pulp (n = 9 lambs in each group). The intramuscular fatty acids were analyzed and the color stability, lipid and protein oxidation were measured in fresh meat overwrapped with polyvinyl chloride film at 0, 3 or 6 days of storage at 4 °C in the dark. Carob pulp increased the concentration of polyunsaturated fatty acids (PUFA) in muscle, including the rumenic acid (P < 0.01), and reduced the saturated fatty acids (P < 0.01) and the n-6/n-3 PUFA ratio (P = 0.01). The meat did not undergo extensive oxidative deterioration and the diet did not affect the oxidative... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Sheep and goats. |
| Ano: 2015 |
URL: http://orgprints.org/28565/1/Gravador-etal-2015-FoodChem-vol182-p27-34.pdf |
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| Heckendorn, Felix; Leiber, Florian; Probst, Johanna. |
| La qualité de la viande des agneaux de boucherie dépend d’un grand nombre de facteurs. Outre l’âge au moment de l’abattage et le sexe, l’affouragement a une incidence prépondérante. En principe, un affouragement constitué principalement de céréales, comparé à du fourrage plutôt grossier, provoque les plus grandes différences dans la qualité de la viande. Une autre influence très discutée sur la qualité de la viande est la race; on dit que les races primitives comme le Heidschnucke ont une qualité de viande élevée, se rapprochant de celle du gibier. Certaines races primitives suisses ont également la réputation d’avoir une viande particulièrement bonne. Cet article traite de la question de savoir si la viande d’agneau des races Nez Noir du Valais, Blancs... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Sheep and goats. |
| Ano: 2009 |
URL: http://orgprints.org/21728/1/heckendorn-etal-2009-forum-8-p14-15.pdf |
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| Heckendorn, Felix; Leiber, Florian; Probst, Johanna. |
| Die Fleischqualität von Schlachtlämmern wird von einer Vielzahl von Faktoren bestimmt. Neben dem Schlachtalter und dem Geschlecht hat v.a. die Fütterung einen grossen Einfluss auf die Fleischqualität. Grundsätzlich führt eine getreidelastige im Vergleich zu einer rauhfutterlastigen Fütterung zu den grössten Unterschieden in der Fleischqualität. Ein weiterer viel diskutierter Einfluss auf die Fleischqualität ist die Rasse. Beispielsweise wird ursprünglichen Rassen, wie z.B. der Heidschnucke, eine besonders hohe Fleischqualität nachgesagt, die sich auch in einem besonderen wildbretartigen Geschmack zeigen soll. Auch in der Schweiz wird gewissen ursprünglichen Rassen eine speziell gute Fleischqualität zugesprochen. Dieser Artikel befasst sich mit der... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Sheep and goats. |
| Ano: 2009 |
URL: http://orgprints.org/21727/1/heckendorn-etal-2009-forum-8-p11-13.pdf |
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| Revilla, I.; Lurueña-Martínez, M.A.; Blanco-Lopez, M.A.; Vivar-Quintana, A.M.; Palacios, C.; Severiano-Pérez, P.. |
| 40 L. dorsi muscles from the left half carcass of suckling lambs raised under both organic and conventional systems were evaluated by a sixteen-member trained panel, following QDA methodology. After developing a common vocabulary for the evaluation of characteristics, 30 meat descriptors in raw and grilled meat were selected. Additionally,overall appreciation was evaluated by 140 consumers in a home-use test. The results obtained show that the appearance of the organic meat was more fibrous, darker, and with a lower aroma intensity than the conventional counterpart, but with no differences in homogeneity or juiciness. In grilled meat, the organic samples had less subcutaneous fat,less fatness, a less fibrous texture and less aroma intensity, but also less... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Sheep and goats. |
| Ano: 2009 |
URL: http://orgprints.org/18582/1/CJFS_27_Special_S267%2DS270.pdf |
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| Prache, S.; Gatellier, P.; Thomas, A.; Picard, B.; Bauchart, D.; Ballet, J.; Meteau, K.. |
| La mention "Agriculture Biologique" sur un produit garantit une manière de produire, mais l’obligation de résultats est limitée à la conformation et l’état d’engraissement de la carcasse, d’où des questions sur les qualités alimentaires du produit viande. |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Sheep and goats. |
| Ano: 2012 |
URL: http://orgprints.org/22228/1/JASPHASE2012_Prache.pdf |
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| Prache, S.; Ballet, J.; Meteau, K.; Guy, F.; Musset, M.A.; Vannier, E.. |
| Nous avons comparé les qualités sensorielles des carcasses et des viandes d’agneaux engraissés au pâturage en élevage biologique ou conventionnel (O vs. C) à deux niveaux de disponibilités en herbe (Haut H vs. Bas L). Le profil de croissance a été maintenu similaire entre les deux systèmes de production. L’expérimentation a été conduite pendant deux années avec 12 agneaux mâles castrés de race Limousine dans chaque groupe OH, OL, CH et CL chaque année. Les traitements O et C différaient par le niveau de fertilisation azotée minérale épandu sur les parcelles. Les parcelles expérimentales étaient des repousses après fauche et elles étaient conduites en pâturage tournant pour conduire à un âge moyen des agneaux à l’abattage de 5 et 6 mois dans les lots H et L... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Sheep and goats. |
| Ano: 2012 |
URL: http://orgprints.org/22229/1/prache-etal-2012-LIB-Symposium-Tunis.pdf |
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| Vasta, Valentina; Italo Pagano, Renato; Luciano, Guiseppe; Scerra, Manuel; Caparra, Pasquale; Foti, Francesco; Cilione, Caterina; Biondi, Luisa; Priolo, Alessandro; Arvondo, Marcella. |
| The aim of this study was to assess whether different grazing management affect animal performance and meat fatty acid composition. Thirty-five lambs were divided into three groups: 12 lambs grazed from 9 am to 5 pm (8h group); 11 lambs grazed from 9 am to 1 pm (4hAM group) and 12 lambs grazed from 1 pm to 5 pm (4hPM group). The trial was conducted over 72 days. The 8h lambs had greater DMI (P < 0.0005) and final body weight (P < 0.05) than the 4hPM and 4hAM lambs while carcass weight was not different between the three groups. The meat of the 4hPM lambs contained greater (P < 0.05) percentages of polyunsaturated fatty acids, C18:2 cis-9 trans-11 and lower saturated fatty acids and C18:0 than the meat of the 8h and 4hAM lambs. It is concluded that... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Sheep and goats. |
| Ano: 2012 |
URL: http://orgprints.org/19565/1/Vasta_eta%2Dl2012_Fatty_acids.pdf |
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| Kayaardı, Semra; Önenç, Alper; Hanoğlu, Hülya; Ak, İbrahim. |
| Bu araştırma, Güney Marmara koşullarında konvansiyonel ve organik besi yapılan Kıvırcık ırkı kuzuların et kalite özelliklerini karşılaştırmak amacıyla yürütülmüştür. Konvansiyonel ve organik olarak yetiştirilen toplam 38 kuzudan kesim sonrası M. Longissimus thoracis (LT) kasları çıkartılarak, ette fiziksel, kimyasal özelikler tanımlanmış, kolesterol düzeyleri ve yağ asit komposizyonları belirlenmiştir. Araştırma bulgularına göre, konvansiyonel ve organik kuzuların kas pH’ları arasında görülen farklılıklar istatistiki olarak önemlidir (P<0.05). Sızıntı su miktarı organik kuzu etlerinde konvansiyonel kuzu etlerinden düşük bulunmuştur (P<0.05). Organik etlerde sızıntı su miktarının düşük olması raf ömrü açısından önemli bir özellik kabul edilebilir.... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Sheep and goats. |
| Ano: 2010 |
URL: http://orgprints.org/32159/1/Marmara%20Hayvanc%C4%B1l%C4%B1k.pdf |
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