Department of Animal Production and Food Science, Faculty of Veterinary Science, University of Zaragoza, Spain.
Department of Animal Production and Food Science, Faculty of Veterinary Science, University of Zaragoza, Spain.
Meat Sci. 2014 Aug;97(4):490-6. doi: 10.1016/j.meatsci.2014.02.017. Epub 2014 Mar 12.
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 m(2)/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.
我们分析了丰富的住房环境对 60 只整体阿拉贡羊羔羊的感官肉质和背最长肌脂肪酸组成的影响，这些羔羊在 6 个围栏中室内饲养了 5 周（每栏 10 只羔羊，0.95 平方米/只羔羊，初始体重 17.13±0.18 公斤，胴体平均 12.23±0.23 公斤）；三个对照围栏（空栏）和三个丰富围栏（稻草、带有斜坡的平台和一个小斜坡）。丰富组（EG）羔羊的最终体重、胴体重、脂肪评分和肉的烹饪损失较高，pH24 较低（P≤0.05）。EG 羔羊的 C18:0 和总 SFA 更多（P≤0.05）。EG 羔羊的羊肉气味和草味更浓（P≤0.05）。整体喜好度 EG 较高（P≤0.05），并与嫩度相关（P≤0.0001）。结果表明，环境丰富可以对脂肪酸组成和感官肉质产生影响。
