Statistical analysis of meat and fat colour characteristics in carcasses of “Appenninica” and “Sopravissana” lambs fed diets with different protein source (soybean or faba bean)

Abstract

Thirty-six male lambs of Appenninica and Sopravissana breeds, were finished with two isoprotein and isoenergetic diets (hay/concentrate ratio:30/70) differing by protein source: soybean or faba bean. After slaughtering (at about 25 kg live weight), CIEL*a*b* meat and fat colours parameters at Rectus abdominis and, after dissection, at Longissimus dorsi, and at tail root were measured using a Minolta Chromameter CR-100. Results showed high and significant difference among tissues in colour parameters (L*= 56.73, 45.99 and 72.63 in RA, LD and TF respectively, P<0.001) and low correlation coefficients between colour parameters in different tissues (the highest value: 0.33). The two first axis obtained by principal component analysis, performed with only CIEL*a*b* colour parameters, explained about 95% of total variability and discriminating different tissues but not differentiating breeds or diets.