Effect of the concentrate-based finishing on the proximate composition, organoleptic quality and fatty acids profile of the Beni-Guil sheep meat

Kamal Belhaj,Ahmed Elamrani,Hana Serghini-Caid,Yassine Taaifi,Marianne Sindic,Mohamed Boukharta,Farid Mansouri,L El Youssfi,S.I Cherkaoui,A Aghzar,W Doorsamy,Y Ouaggajou,T.O Sogbanmu,D Rivera Salazar,M Farissi,A Godoy Faundez,O Seidou

doi:10.1051/e3sconf/202018304001

Abstract

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.

Highlights

In Morocco, the trend in the distribution and consumption of sheep meat has changed considerably in recent years, both in terms of quality and quantity
We investigated the effect of the concentrate-based finishing period (indoor finishing on concentrate and alfalfa hay (F); raising on pasture without finishing phase (NF)) on the fatty acids profile and organoleptic quality
Except for our previously published works, no others studies have evaluated the variation of meat quality of Beni-Guil sheep reared in Eastern Morocco according to the two common finishing strategies.For this purpose, we investigated the effect of the concentrate-based finishing period (indoor finishing on concentrate and alfalfa hay (F); raising on pasture without finishing phase (NF)) on carcarss traits, organoleptic proprieties and fatty acids profile of Beni-Guil sheep meat

Summary

Introduction

In Morocco, the trend in the distribution and consumption of sheep meat has changed considerably in recent years, both in terms of quality and quantity. The consumption and the price of fresh sheep meat depend on certain specific qualities and labels when it is intended for a target or niche market (small scale production of pasture lambs), and influenced by its cost price and household incomes when it is intended for markets of large distribution (lambs raised under an intensive production system in which heavy carcasses are produced). In Morocco, traditional production is still dominant and sheep husbandry is performed with local breeds, using traditional methods based on pastures with pastoralism practices. In this system of traditional production, the sheep proliferate according to the natural reproduction period and lambs suckle their mothers until the age of weaning (3 months).

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Conclusion