Carcass and meat quality of organic lambs compared with lambs reared under traditional and intensive production systems
作者： Omur Kocak , Bulent Ekiz , Hulya Yalcintan , Akin Yakan , Alper Yilmaz
DOI: 10.1071/AN13555
关键词:
摘要: The aim of the study was to compare meat quality characteristics male lambs reared under organic (n = 9), intensive 10) and traditional production systems. average daily gain (121.4 g) lower than (161 (157.8 Production system had no significant effect on carcass weight dressing percentage. Differences among systems for pH, drip loss, cooking shear force value colour were not significant. Traditional a higher percentage total polyunsaturated fatty acids acid : saturated acid ratio, whereas highest n-3 lowest n-6 : n-3 ratio. In accordance with composition, from used here healthier system. But results sensory assessment indicate that found more acceptable by panellists in terms flavour intensity, acceptability overall when compared meat.
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