Growth, Carcass and Meat Characteristics of Grass-Fed Lambs Weaned from Extensive Rangeland and Grazed on Permanent Pastures or Alfalfa

作者: Felipe Elizalde , Christian Hepp , Camila Reyes , Marilyn Tapia , Raúl Lira

DOI: 10.3390/ANI11010052

关键词: PastureGrazingCattle feedingFatty acidAnimal scienceCarcass weightBiologySaturated fatRangelandWeaning

摘要: … Lambs fed on steppe and highland pasture diets have been … by taste panel at weaning in comparison to those lambs … increasing, and that pastoral based feeding systems are viewed by …

参考文章(22)
Natalie L. Howes, Alaa El-Din Ahmed Bekhit, David J. Burritt, Anna W. Campbell, Opportunities and Implications of Pasture-Based Lamb Fattening to Enhance the Long-Chain Fatty Acid Composition in Meat. Comprehensive Reviews in Food Science and Food Safety. ,vol. 14, pp. 22- 36 ,(2015) , 10.1111/1541-4337.12118
D. L. Hopkins, R. S. Hegarty, P. J. Walker, D. W. Pethick, Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep Australian Journal of Experimental Agriculture. ,vol. 46, pp. 879- 884 ,(2006) , 10.1071/EA05311
S. Khliji, R. van de Ven, T.A. Lamb, M. Lanza, D.L. Hopkins, Relationship between consumer ranking of lamb colour and objective measures of colour. Meat Science. ,vol. 85, pp. 224- 229 ,(2010) , 10.1016/J.MEATSCI.2010.01.002
A.V. Fisher, M. Enser, R.I. Richardson, J.D. Wood, G.R. Nute, E. Kurt, L.A. Sinclair, R.G. Wilkinson, Fatty acid composition and eating quality of lamb types derived from four diverse breed production systems Meat Science. ,vol. 55, pp. 141- 147 ,(2000) , 10.1016/S0309-1740(99)00136-9
Anjo Elgersma, Karen Søegaard, Søren Krogh Jensen, Fatty acids, α-tocopherol, β-carotene, and lutein contents in forage legumes, forbs, and a grass-clover mixture. Journal of Agricultural and Food Chemistry. ,vol. 61, pp. 11913- 11920 ,(2013) , 10.1021/JF403195V
O. A. Young, G. J. Cruickshank, K. S. MacLean, P. D. Muir, Quality of meat from lambs grazed on seven pasture species in Hawkes Bay New Zealand Journal of Agricultural Research. ,vol. 37, pp. 177- 186 ,(1994) , 10.1080/00288233.1994.9513055
E.C. Webb, N.H. Casey, L. Simela, Goat meat quality Small Ruminant Research. ,vol. 60, pp. 153- 166 ,(2005) , 10.1016/J.SMALLRUMRES.2005.06.009
Nilda D.M. Villanueva, Ademir J. Petenate, Maria A.A.P. Da Silva, Performance of the hybrid hedonic scale as compared to the traditional hedonic, self-adjusting and ranking scales ☆ Food Quality and Preference. ,vol. 16, pp. 691- 703 ,(2005) , 10.1016/J.FOODQUAL.2005.03.013
Eric N. Ponnampalam, Kym L. Butler, Robin H. Jacob, David W. Pethick, Alex J. Ball, Janelle E. Hocking Edwards, Geert Geesink, David L. Hopkins, Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems. Meat Science. ,vol. 96, pp. 1104- 1110 ,(2014) , 10.1016/J.MEATSCI.2013.04.007
HALLIDAY J. MACFIE, NICHOLAS. BRATCHELL, KEITH. GREENHOFF, LLOYD V. VALLIS, DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST-ORDER CARRY-OVER EFFECTS IN HALL TESTS Journal of Sensory Studies. ,vol. 4, pp. 129- 148 ,(1989) , 10.1111/J.1745-459X.1989.TB00463.X