Effect of the concentrate-based finishing on the proximate composition, organoleptic quality and fatty acids profile of the Beni-Guil sheep meat
The aim of this study is to compare two sheep farming practices (lamb farming with or without finishing period on concentrate), on carcass characteristics, fatty acid profile and organoleptic quality of the meat. The study was performed on 24 Beni-Guil lambs. Finished animals (F) had access to creep...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2020-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/43/e3sconf_i2cnp2020_04001.pdf |
| _version_ | 1818646359396319232 |
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| author | Belhaj Kamal Mansouri Farid Sindic Marianne Taaifi Yassine Boukharta Mohamed Serghini-Caid Hana Elamrani Ahmed |
| author_facet | Belhaj Kamal Mansouri Farid Sindic Marianne Taaifi Yassine Boukharta Mohamed Serghini-Caid Hana Elamrani Ahmed |
| author_sort | Belhaj Kamal |
| collection | DOAJ |
| description | The aim of this study is to compare two sheep farming practices (lamb farming with or without finishing period on concentrate), on carcass characteristics, fatty acid profile and organoleptic quality of the meat. The study was performed on 24 Beni-Guil lambs. Finished animals (F) had access to creep feeding until weaning and were fed a mixed ration of barley and alfalfa hay during a finishing period of 45 days; however, nonfinished animals (NF) remained on the pasture. This comparison was carried out by analyzing the carcass characteristics, proximate composition and fatty acids profile of the meat. Ultimate pH and meat lightness were lower for F-lambs than NF-lambs who didn’t go through the finishing period. The concentrate-based finished practice produced carcasses with better fatness state and conformation. The intramuscular fat content is more important in finished-lambs’ meats (3.81 vs 1.82) which show more juiciness and a high meat’s color lightness. However, meats of NF-lambs presented a high proportion of polyunsaturated fatty acids (PUFA: 20.70 vs 16.82), particularly the PUFA n-3 (3.97 vs 1.17) and consequently a low n-6/n-3 ratio (3.92 vs 12.72). Finally, we recommend, finished lamb meats for the large-scale market and meat of pasture-raised lamb for the niche market. |
| first_indexed | 2024-12-17T00:45:23Z |
| format | Article |
| id | doaj.art-9793d7783f6c4e039349ded8496c6621 |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-12-17T00:45:23Z |
| publishDate | 2020-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-9793d7783f6c4e039349ded8496c66212022-12-21T22:09:55ZengEDP SciencesE3S Web of Conferences2267-12422020-01-011830400110.1051/e3sconf/202018304001e3sconf_i2cnp2020_04001Effect of the concentrate-based finishing on the proximate composition, organoleptic quality and fatty acids profile of the Beni-Guil sheep meatBelhaj KamalMansouri Farid0Sindic Marianne1Taaifi Yassine2Boukharta Mohamed3Serghini-Caid Hana4Elamrani Ahmed5Laboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed FirstAnalysis Quality and Risk Unit, Laboratory of Food Quality and Safety (QSPA), Gembloux Agro-Bio Tech, University of LiègeLaboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed FirstInstitute of Agricultural Industries, High school of CharlemagneLaboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed FirstLaboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed FirstThe aim of this study is to compare two sheep farming practices (lamb farming with or without finishing period on concentrate), on carcass characteristics, fatty acid profile and organoleptic quality of the meat. The study was performed on 24 Beni-Guil lambs. Finished animals (F) had access to creep feeding until weaning and were fed a mixed ration of barley and alfalfa hay during a finishing period of 45 days; however, nonfinished animals (NF) remained on the pasture. This comparison was carried out by analyzing the carcass characteristics, proximate composition and fatty acids profile of the meat. Ultimate pH and meat lightness were lower for F-lambs than NF-lambs who didn’t go through the finishing period. The concentrate-based finished practice produced carcasses with better fatness state and conformation. The intramuscular fat content is more important in finished-lambs’ meats (3.81 vs 1.82) which show more juiciness and a high meat’s color lightness. However, meats of NF-lambs presented a high proportion of polyunsaturated fatty acids (PUFA: 20.70 vs 16.82), particularly the PUFA n-3 (3.97 vs 1.17) and consequently a low n-6/n-3 ratio (3.92 vs 12.72). Finally, we recommend, finished lamb meats for the large-scale market and meat of pasture-raised lamb for the niche market.https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/43/e3sconf_i2cnp2020_04001.pdf |
| spellingShingle | Belhaj Kamal Mansouri Farid Sindic Marianne Taaifi Yassine Boukharta Mohamed Serghini-Caid Hana Elamrani Ahmed Effect of the concentrate-based finishing on the proximate composition, organoleptic quality and fatty acids profile of the Beni-Guil sheep meat E3S Web of Conferences |
| title | Effect of the concentrate-based finishing on the proximate composition, organoleptic quality and fatty acids profile of the Beni-Guil sheep meat |
| title_full | Effect of the concentrate-based finishing on the proximate composition, organoleptic quality and fatty acids profile of the Beni-Guil sheep meat |
| title_fullStr | Effect of the concentrate-based finishing on the proximate composition, organoleptic quality and fatty acids profile of the Beni-Guil sheep meat |
| title_full_unstemmed | Effect of the concentrate-based finishing on the proximate composition, organoleptic quality and fatty acids profile of the Beni-Guil sheep meat |
| title_short | Effect of the concentrate-based finishing on the proximate composition, organoleptic quality and fatty acids profile of the Beni-Guil sheep meat |
| title_sort | effect of the concentrate based finishing on the proximate composition organoleptic quality and fatty acids profile of the beni guil sheep meat |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/43/e3sconf_i2cnp2020_04001.pdf |
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