Institut National de la Recherche Agronomique, UR1213 Herbivores, Site de Theix, F-63122 Saint-Genès-Champanelle, France.
Animal. 2011 Dec;5(12):2001-9. doi: 10.1017/S1751731111001030.
The 'Organic' product label guarantees a production process that avoids the use of synthetic fertilisers, pesticides and hormones and minimises recourse to pharmaceuticals or veterinary drugs; however, the product's quality remains an issue that needs to be addressed in response to consumer demand. Consequently, this study was conducted to compare the sensory and nutritional qualities of meat and carcasses from pasture-fed lambs reared organically (O) or conventionally (C). Mean lamb growth profile was kept similar between the two treatments to avoid confounding effects with lamb age or weight at slaughter. The experiment was conducted over 3 years (2005 to 2007) with 12 O and 12 C lambs each year. The O and C treatments differed in the level of on-pasture mineral N fertilisation inducing a higher proportion of white clover in the organic pasture than the conventional pasture. Lambs were slaughtered when they attained a fat class of 2 to 3, and carcass and meat quality were evaluated. Lambs were slaughtered at an average weight and age of 35.3 kg and 156 days in the O treatment, respectively, and 35.2 kg and 155 days in the C treatment, respectively. Sensory evaluation indicated that loin chops from the O treatment had a higher level of abnormal fat odour compared with the C treatment. Carcasses from the O treatment had a softer subcutaneous fat one among 3 years (2007) compared to the C treatment. These results are probably due to a higher proportion of white clover in the diet. Organically reared lambs did offer the slight advantage of muscle fatty acid containing a higher level of stearic acid, which may have positive effects in the prevention of cardiovascular disease in humans. This may be the result of a higher rumen bio-hydrogenation of C18:3n-3 due to differences in the botanical composition between the O and the C pasture. Production system had no effect on the colour characteristics of the meat and subcutaneous fat, except lightness of subcutaneous dorsal fat, which was slightly higher in the O lambs. There were no differences between O and C lambs in terms of colour stability and lipid oxidation of the meat during the 6-day refrigerated storage under gas-permeable film.
“有机”产品标签保证了生产过程中避免使用合成肥料、农药和激素，并最大限度地减少对药物或兽药的使用；然而，产品的质量仍然是一个需要解决的问题，以满足消费者的需求。因此，本研究比较了有机（O）和常规（C）饲养的放牧羔羊的肉和胴体的感官和营养品质。为避免因羔羊年龄或屠宰时体重不同而产生混杂效应，两种处理方式的平均羔羊生长情况保持相似。该实验于 2005 年至 2007 年进行了 3 年，每年有 12 只 O 组和 12 只 C 组羔羊。O 组和 C 组的处理方式不同，表现在放牧地的矿物 N 施肥水平上，有机牧场的白三叶草比例高于常规牧场。当羔羊达到脂肪等级 2 到 3 时进行屠宰，并评估胴体和肉质。O 组羔羊的屠宰平均体重和年龄分别为 35.3 公斤和 156 天，C 组分别为 35.2 公斤和 155 天。感官评价表明，与 C 组相比，O 组的腰肉排有更高水平的异常脂肪气味。与 C 组相比，O 组的胴体皮下脂肪在 3 年（2007 年）中更柔软。这些结果可能是由于饮食中白三叶草的比例较高。有机饲养的羔羊确实具有一定的优势，其肌肉脂肪酸中含有更高水平的硬脂酸，这可能对预防人类心血管疾病有积极影响。这可能是由于 O 组和 C 组牧场的植物组成不同，导致瘤胃生物氢化 C18:3n-3 的差异。除了 O 组羔羊的皮下背脂亮度稍高外，生产系统对肉和皮下脂肪的颜色特征没有影响。在透气膜下冷藏 6 天期间，O 组和 C 组羔羊的肉的颜色稳定性和脂质氧化没有差异。
