Fecha/hora: 01/06/2024 05:46:25

Biblioteca(s): | INIA Tacuarembó.
Tipo de la producción científica: | Artículos en Revistas Indexadas Internacionales
Circulación/Nivel: | Internacional - --
Fecha corriente: | 23/10/2014
Fecha de la última actualización: | 04/05/2020
Autoria: | RESCONI, V.C.; CAMPO, M.M.; FONT I FURNOLS, M.; MONTOSSI, F.; SAÑUDO, C.
Afiliación: | V.C. RESCONI, Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain; M.M. CAMPO, Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain; FONT I FURNOLS, IRTA, España; FABIO MARCELO MONTOSSI PORCHILE, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; C. SAÑUDO, Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain.
Título: | Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems.
Año de publicación: | 2009
Fuente/Imprenta: | Meat Science, Volume 83, Issue 1, September 2009, Pages 31-37. https://doi.org/10.1016/j.meatsci.2009.03.004
DOI: | 10.1016/j.meatsci.2009.03.004
Idioma: | Inglés
Notas: | Article history: Received 5 December 2008 // Received in revised form 16 March 2009 // Accepted 18 March 2009.
Contenido: | Castrated male Corriedale lambs from Uruguay were finished under one of four feeding systems, which differed in the level of pasture and the amount of concentrates. Treatment 1 (T1) was all pasture (P), T2 was P plus concentrate (C; 0.6% of live weight [LW]), T3 was P + C (1.2% of LW), and T4 was C plus alfalfa hay as a source of fibre (both ad libitum). A trained taste panel analysed samples from 96 lambs, using a quantitative descriptive method in a complete and balanced design. Eight of the 11 sensory attributes were affected by Treatment (p < 0.05). The inclusion of concentrate in the lamb diet improved the sensory quality of the meat, being related to its effect on lowering the intensity of undesirable odours and flavours (strange, rancid and acid), generating higher intensity of typical lamb aromas as well as producing higher tenderness. The frequencies of odour/flavour unsolicited observations also showed disadvantages to pasture feeding. Lambs fed only concentrates (T4) produced meat that had the highest fat flavour intensity and the best overall acceptability given by the panellists.
Palabras-Clave: | DIET; SHEEP MEAT; TASTE PANEL.
Thesagro: | OVINOS.
Categoría del tema: | L01 Ganadería
Registro original: | INIA Tacuarembó (TBO)
Ejemplares: | TBO - (100237-1) - PXI - AP - PP - PP/Meat Science/2009 -  -  - DIS