In this study, the slaughtering performances and the meat quality of lambs slaughtered at 20 kg of live weight were considered. The lambs belonged to two Tuscan local breeds, the Pecora dell’Amiata sheep and the Pomarancina sheep. In this study on the longissimus thoracis+lumborum samples the physical-chemical and nutritional characteristics were considered. Data were analysed to Analysis of Variance through the least squares method. On the fatty acid composition and on the Health Indices a Principal Component Analysis (PCA) was performed. The Amiata lambs have reached later the commercial weight (88±3.5 vs 66.5±3.3 d). The carcass weight (11264.0±482.0 vs 9007.0±533.0 gr.) and the dressing percentage (52.91±0.87 vs 47.55±0.95) were higher in Pomarancina lamb meat. The free water (16.29±0.47 vs 12.47±0.65 cm2) and the tenderness (35.97±2.24 vs 18.79±3.25 N) were higher in Pomarancina lamb meat. Amiata lamb meat had a higher Saturated Fatty Acids (SFA) (49.91±1.29 vs 46.05±0.96) and PUFA ω6 (9.14±0.55 vs 7.64±0.41) percentage, while Pomarancina lamb meat had higher Monounsaturated Fatty acids (MUFA) percentage (38.82±0.85 vs 31.72±1.14). The health Indices indicated as both meats are favourable in human diet; ω6/ω3 ratio was 2.78±0.10 vs 2.20±0.08 in Amiata lamb meat and in Pomarancina lamb meat respectively. The PCA for the single fatty acids indicated two different groups for Amiata lamb meat and Pomarancina lamb meat in the PC1; the first one was identified by SFA. The PCA for the fatty acids categories and Healthy Indices subdivided both meats in the PC2 that identified the Amiata lamb meat for SFA and the Pomarancina lamb meat for MUFA, MUFA/SFA and UFA (Unsaturated Fatty Acids)/SFA.

Characterization of meat from Pecora dell’Amiata and Pomarancina light lamb slaughtered at 20 kg of live weight / Tocci, Roberto; Pippi, Eleonora; Campostrini, Matteo; Martini, Andrea; Bozzi, Riccardo; Benvenuti, Doria; Bonelli, Antonio; Pezzati, Antonio; Sargentini, Clara. - In: LARGE ANIMALS REVIEW. - ISSN 1124-4593. - STAMPA. - 23:(2017), pp. 131-140.

Characterization of meat from Pecora dell’Amiata and Pomarancina light lamb slaughtered at 20 kg of live weight

MARTINI, ANDREA;BOZZI, RICCARDO;BENVENUTI, DORIA;BONELLI, ANTONIO;PEZZATI, ANTONIO;SARGENTINI, CLARA
2017

Abstract

In this study, the slaughtering performances and the meat quality of lambs slaughtered at 20 kg of live weight were considered. The lambs belonged to two Tuscan local breeds, the Pecora dell’Amiata sheep and the Pomarancina sheep. In this study on the longissimus thoracis+lumborum samples the physical-chemical and nutritional characteristics were considered. Data were analysed to Analysis of Variance through the least squares method. On the fatty acid composition and on the Health Indices a Principal Component Analysis (PCA) was performed. The Amiata lambs have reached later the commercial weight (88±3.5 vs 66.5±3.3 d). The carcass weight (11264.0±482.0 vs 9007.0±533.0 gr.) and the dressing percentage (52.91±0.87 vs 47.55±0.95) were higher in Pomarancina lamb meat. The free water (16.29±0.47 vs 12.47±0.65 cm2) and the tenderness (35.97±2.24 vs 18.79±3.25 N) were higher in Pomarancina lamb meat. Amiata lamb meat had a higher Saturated Fatty Acids (SFA) (49.91±1.29 vs 46.05±0.96) and PUFA ω6 (9.14±0.55 vs 7.64±0.41) percentage, while Pomarancina lamb meat had higher Monounsaturated Fatty acids (MUFA) percentage (38.82±0.85 vs 31.72±1.14). The health Indices indicated as both meats are favourable in human diet; ω6/ω3 ratio was 2.78±0.10 vs 2.20±0.08 in Amiata lamb meat and in Pomarancina lamb meat respectively. The PCA for the single fatty acids indicated two different groups for Amiata lamb meat and Pomarancina lamb meat in the PC1; the first one was identified by SFA. The PCA for the fatty acids categories and Healthy Indices subdivided both meats in the PC2 that identified the Amiata lamb meat for SFA and the Pomarancina lamb meat for MUFA, MUFA/SFA and UFA (Unsaturated Fatty Acids)/SFA.
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131
140
Tocci, Roberto; Pippi, Eleonora; Campostrini, Matteo; Martini, Andrea; Bozzi, Riccardo; Benvenuti, Doria; Bonelli, Antonio; Pezzati, Antonio; Sargentini, Clara
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2158/1088194
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