Effect of different farming systems on meat quality of Massese lambs

Massese lambs are commonly fed exclusively on milk and slaughtered at around one month of age, in order to let milk available for cheese production. Nevertheless, if reared up to two months of age with supplementary fed, Massese lambs could be able to produce heavier carcases with greater muscle development representing an innovative product for this breed. Aim of this study was to investigate the meat quality of Massese lamb reared up to 65–70 days of age using different farming systems: stall (S) fed concentrate/hay, semi-free range (F) fed concentrate/hay and pasture, and free-range (P) fed only natural pasture. Longissimus dorsi, Triceps brachii and Semimembranosus muscles were analysed, and principal meat quality proprieties were studied. Data were subjected to ANOVA using the GLM procedure of SAS with feeding system, muscle type and sex as discrete effects and age as a continuous variable. Most of the parameters are affected by rearing system: pH of S lambs is lower than P and F lambs (5.60 vs. 5.80 and 5.75, respectively; p=.001) confirming the fact that high energy diets protect animals against potentially glycogen depleting. Total lipid content is higher in S and F lambs. Texture profile analysis (TPA) shows that P lambs is less tender than other groups (hardness 22.6 vs. 13.7 and 8.5 for P, F and S, respectively; p=.001). Same result was obtained for the other texture parameters (cohesiveness, springiness, gumminess) where P lambs showed lower values (p=.001). No differences between sex are shown, whereas muscle type affected the meat quality characteristics. Longissimus dorsi shows less hardness and less colour intensity, while Triceps brachii shows smaller acidification and greater lipid content. The results suggest that, at least in this range of age, the feeding system significantly affect meat characteristics and concentrate supplementation improves meat quality characteristics.