Introducing Mediterranean Lupins in Lamb Diets: Effects on Carcass Composition, Meat Quality, and Intramuscular Fatty Acid Profile.

Abstract

Simple SummaryThe main aim of this preliminary study was to evaluate the effects of replacing soybean meal with lupins on carcass traits, meat characteristics, meat characteristics, and meat fatty acid profile in lambs. Two trials were conducted: In trial 1, the soybean meal was partially replaced by Lupinus albus or Lupinus luteus; in trial 2, lambs were fed four diets with graded levels of Lupinus luteus, ranging from 0 to 200 g/kg. The lambs were slaughtered to evaluate carcass characteristics, meat composition, and fatty acids profile. Carcass composition was not affected (p > 0.05) by diet in both trials. Meat quality attributes did not vary (p < 0.05) between trials 1 and 2. Overall, fatty acid content was not affected by diet (p > 0.05) in both trials. Soybean meal produced the same results as lupins in this study, indicating the latter as a potential alternative protein source, although research should focus on meat palatability.The objective of this preliminary study was to evaluate the effects of partial replacement of soybean meal by lupins on lambs’ diets, on the carcass traits, meat characteristics, and meat fatty acid profile. Two trials were conducted: In trial 1, the soybean meal (control; C) was partially replaced by Lupinus albus or Lupinus luteus (50 g/kg; LA5 and LL5, respectively); in trial 2, lambs were fed four diets with graded levels of Lupinus luteus (0, 100, 150 and 200 g/kg; C, LL10, LL15, LL20, respectively). At the end of the feeding trials, animals were slaughtered to evaluate carcass characteristics and meat composition, including fatty acids. Carcass composition in tissues was not affected (p > 0.05) by diet in both trials. Additionally, no significant (p < 0.05) differences were observed in meat quality attributes between diets in trials 1 and 2. Overall, the Longissimus muscle’s fatty acid content was not affected by diet (p > 0.05) in both trials. Carcass and meat quality was overall comparable between lambs fed with soybean meal and lupins, indicating the latter as a potential alternative protein source. However, the lack of significant differences could also be attributed to the small sample size.