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 |
|