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Effects of addition of different vegetable oils to lactating dairy ewes' diet on meat quality characteristics of suckling lambs reared on the ewes' milk

AuthorsVieira, Ceferina ; Fernández-Díez, Ana; Mateo, J.; Bodas, Raúl ; Soto, S.; Manso, Teresa
KeywordsMeat flavour
Sensory analysis
Dairy sheep
Fatty acid composition
Issue Date2012
CitationMeat Science 91: 277-283 (2012)
AbstractThe effect of different vegetable oils used in the diet of lactating ewes on the meat quality of their suckling lambs has been evaluated. Lambs (males and females) were slaughtered at 11 kg. Fortyeight lactating Churra ewes (prolificacy 1.5) and their suckling lambs were assigned to four treatments according to the oil added (3% on weight basis) to the ewes' daily ration: palm oil as control (CON); olive oil (OLI); soybean oil (SOY); and linseed oil (LIN). Analyses of pH, colour, thiobarbituric acid reactive substances (TBARS), tocopherol levels, volatile compounds and a sensory evaluation were carried out on suckling lambs' meat. Results showed no substantial effect on pH, colour, TBARS and tocopherol levels. Volatiles typically derived from lipid oxidation were higher in SOY group. However, panellists were only able to correctly identify samples from LIN group. Furthermore, the meat from UN group showed lower scores towards odour and flavour quality and overall liking than that from the rest of treatments.
Description7 paginas, 5 tablas.
Publisher version (URL)http://dx.doi.org/10.1016/j.meatsci.2012.02.003
Appears in Collections:(IGM) Artículos
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