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Effects of an enriched housing environment on sensory aspects and fatty-acid composition of the longissimus muscle of light-weight finished lambs

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dc.contributor.author Aguayo-Ulloa, L.A.
dc.contributor.author Pascual-Alonso, M.
dc.contributor.author Campo, M.M.
dc.contributor.author Olleta, J.L.
dc.contributor.author Villarroel, M.
dc.contributor.author Pizarro, D.M.
dc.contributor.author Miranda-de la Lama, G.C.
dc.contributor.author María, G.A.
dc.date.accessioned 2022-01-04T20:31:45Z
dc.date.available 2022-01-04T20:31:45Z
dc.date.issued 2014
dc.identifier.uri https://hdl.handle.net/20.500.12866/10602
dc.description.abstract We analysed the effect of enriched housing on the sensory meat quality and fatty acid composition of longissimus muscle in 60 entire Rasa Aragonesa lambs, housed indoors for 5 weeks in six pens (10 lambs/pen, 0.95 m2/lamb, initial weight 17.13 ± 0.18 kg and carcass mean 12.23 ± 0.23 kg); three control pens (barren) and three enriched pens (straw, platform with ramps and a small ramp). The final weight, carcass weight, fatness scores and cooking losses of meat from enriched lambs (EG) were higher and pH 24 was lower (P ≤ 0.05). The EG lambs had more C18:0 and total SFA (P ≤ 0.05). Lamb odour and grass odour were more intense in EG (P ≤ 0.05). Overall liking was higher for EG (P ≤ 0.05) and associated with tenderness (P ≤ 0.0001). The results suggest that environmental enrichment can have effects on fatty acid composition and sensory meat quality. en_US
dc.language.iso eng
dc.publisher Elsevier
dc.relation.ispartofseries Meat Science
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
dc.subject Environmental enrichmentIntensive lamb production en_US
dc.subject Meat quality en_US
dc.subject Sensory evaluation en_US
dc.subject Fatty acid composition en_US
dc.title Effects of an enriched housing environment on sensory aspects and fatty-acid composition of the longissimus muscle of light-weight finished lambs en_US
dc.type info:eu-repo/semantics/article
dc.identifier.doi https://doi.org/10.1016/j.meatsci.2014.02.017
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#1.06.11
dc.relation.issn 1873-4138


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