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

摘要

Meat consumers are nowadays more conscious about the effects of fatty acids on health, preferring meat with low saturated fat content and high levels of omega-3. Grass-fed ruminants have been shown to produce a more desirable fatty acid composition than those that are grain fed. Our study evaluates different lamb finishing systems. Overall, better sensory attribute scores were detected for lambs slaughtered at weaning. Meat from the three lamb production systems studied achieved health claimable levels of omega-3 fatty acids, especially in lambs slaughtered at weaning. There were no differences between the three systems of production for juiciness, however lamb finished on pasture presented a lower flavor score than animals finished on alfalfa or those slaughtered at weaning. The low level of cholesterol found in the three systems studied, along with low levels of total fat and saturated fat, classified these meats as extra lean. Opportunities exist for both, sheep producers and the industry, to take advantage of a more balanced fatty acid composition and health attributes of lamb meat produced in extensive farming systems. Developing finishing strategies on pastoral based systems is crucial to improve production characteristics, such as growth and carcass yield, without compromising the nutritive value of meat.