Suckling Lamb Meat Research Articles

Relationships between growth-related traits with carcass and meat quality traits in Spanish Assaf suckling lambs

Suckling lamb meat is a relevant product in Mediterranean European dairy sheep farms, and the dairy breed Spanish Assaf is widely extended through the Iberian Peninsula. Knowledge of the influence of birth body weight (bBW) and growth rate on suckling lamb carcass and meat quality is scarce, but useful for breeding optimisation and product homogeneity. In turn, these growth-related traits of lambs might be affected by dietary restrictions of their dams. In this study, 34 male Assaf suckling lambs born from two groups of ewes that had been fed diets with different protein levels when they were prepubertal female lambs (17 lambs per group) were analysed. After birth, the suckling lambs were fed ad libitum on milk replacer until their sacrifice (10–12.5 kg live body weight). The quality traits evaluated in carcasses and meat were carcass compactness, fatness and jointing, meat composition, colour, texture and oxidative stability, and fatty acid profile. The dam group did not show significant effects on lamb growth characteristics or carcass and meat quality traits. The bBW factor showed a negative effect on leg subcutaneous fatness and a positive effect on the forequarter and shoulder percentages of the carcass. The bBW also resulted in increased moisture, lipid oxidation stability, and n-3 FA content (lowering the n-6/n-3 ratio) in the meat. Suckling lambs showing very low average daily gain (ADG) tended to present low carcass quality, i.e., higher bone percentage in the loin and low percentages of muscle or fat compared to those showing high ADG. Further studies are needed to confirm and explain the mechanisms of the significant effects reported here for bBW and ADG on the affected quality traits.

Effect of Suckling Management and Ewe Concentrate Level on Methane-Related Carbon Footprint of Lamb Meat in Sardinian Dairy Sheep Farming

Simple SummarySuckling lamb meat is the secondary product of the Mediterranean traditional dairy sheep industry. Similar to the main production, i.e., milk, lamb meat contributes to the emission of greenhouse gases (GHG), whose main portion is represented by enteric methane produced by the lamb dams. Such an emission, although limited in quantitative terms, should be mitigated by appropriate feeding or compensation techniques. Among all the sources of variation of meat lamb emissions, sex of the lamb and type of lambing (single or twins) showed the largest effect.The aim of this study was to estimate the methane-linked carbon footprint (CF) of the suckling lamb meat of Mediterranean dairy sheep. Ninety-six Sarda dairy ewes, divided into four groups of 24 animals each, were assigned to 2 × 2 factorial design. The experiment included the suckling lamb feeding system: traditional (TS), in which lambs followed their mothers on pasture during grazing time, vs. separated (SS), in which lambs remained indoors, separated from their mothers during the grazing time. Each group was divided into high (HS) and low (LS) supplemented ewes (600 g/d vs. 200 g/d of concentrate). The estimated CH4 emission of the ewes, calculated per kg of body weight (BW) gain of the lamb during the suckling period, was then converted to CO2eq with multiplying factor of 25. The TS lambs showed lower methane-linked emissions than SS ones (p < 0.05). The sex of lambs affected their methane-linked CF, with males having lower (p < 0.05) values than females. Twins displayed much lower methane-linked CF than singles (4.56 vs. 7.30 kg of CO2eq per kg of BW gained), whereas the level of supplementation did not affect greenhouse gases (GHG) emission. Interaction displayed lower and not-different GHG emissions for both indoor- and outdoor-reared twins. In conclusion, the methane-linked CF of the suckling lamb meat can be reduced by maintaining the traditional lamb rearing system and by improving flock prolificacy.

Effect of Dams and Suckling Lamb Feeding Systems on the Fatty Acid Composition of Suckling Lamb Meat.

Simple SummarySuckling lamb meat is one of the most relevant products of the Mediterranean traditional dairy sheep industry. Being lamb fed exclusively with maternal milk, meat quality is mainly affected by the mother’s milk composition and hence by the mother feeding during gestation and lactation. This paper summarizes the state of the art about the effect of the dam and suckling lamb feeding systems on lamb meat quality, with special attention to the lipid fraction considered beneficial to human health.The effects of the dams and suckling lamb feeding systems on the fatty acid (FA) profile of lamb meat are reviewed in this article. The suckling lamb can be considered a functional monogastric, and therefore, its meat FA composition is strongly influenced by the FA composition of maternal milk. The major source of variation for ewe milk FA composition is represented by pasture amount and type. In the traditional sheep breeding system of the Mediterranean area, the main lambing period occurs in late autumn–early winter, and ewes are able to exploit the seasonal availability of the natural pastures at their best. Therefore, lambs start suckling when maternal milk concentrations of vaccenic, rumenic, and n-3 long-chain polyunsaturated FA in maternal milk are the highest. When maternal diet is mainly based on hay and concentrates, the use of vegetable oils can be considered a good strategy to improve the meat FA profile of suckling lambs.

Effects of rearing system (organic and conventional) and breed (Churra and Castellana) on fatty acid composition and sensory characteristics of suckling lamb meat produced in north-west Spain

ABSTRACT The sensory characteristics of suckling lamb meat from 40 animals of the Castellana and Churra breeds from both conventional and organic maternal rearing systems were evaluated by a trained panel and texture and colour properties were also assessed by instrumental methods. The fatty acid profile of the feeding milk and the suckling lamb meat was evaluated by gas chromatography. The results showed that meat samples from organic rearing systems had a higher intramuscular fat content than meat samples from the conventional systems, but lower concentrations of saturated fatty acids and higher concentrations of mono- and polyunsaturated fatty acids, both PUFA n-3 and PUFA n-6. Moreover, the Castellana breed samples contained higher concentrations of monounsaturated fatty acids. As for the sensory characteristics, the appearance and the texture were the sensory attributes that were most affected by the rearing system and the breed.

A Machine Learning Approach for Lamb Meat Quality Assessment Using FTIR Spectra

The food industry requires automatic methods to establish authenticity of food products. In this work, we address the problem of the certification of suckling lamb meat with respect to the rearing system. We evaluate the performance of neural network classifiers as well as different dimensionality reduction techniques, with the aim of categorizing lamb fat by means of spectroscopy and analyzing the features with more discrimination power. Assessing the stability of feature ranking algorithms also becomes particularly important. We assess six feature selection techniques (χ 2 , Information Gain, Gain Ratio, Relief and two embedded techniques based on the decision rule 1R and SVM (Support Vector Machine). Additionally, we compare them with common approaches in the chemometrics field like the Partial Least Square (PLS) model and Principal Component Analysis (PCA) regression. Experimental results with a fat sample dataset collected from carcasses of suckling lambs show that performing feature selection contributes to classification performance increasing accuracy from 89.70% with the full feature set to 91.80% and 93.89% with the SVM approach and PCA, respectively. Moreover, the neural classifiers yield a significant increase in the accuracy with respect to the PLS model (85.60% accuracy). It is noteworthy that unlike PCA or PLS, the feature selection techniques that select relevant wavelengths allow the user to identify the regions in the spectrum with the most discriminant power, which makes the understanding of this process easier for veterinary experts. The robustness of the feature selection methods is assessed via a visual approach.

Suckling lamb meat: A smart and sustainable food combining tradition and innovation

Meat from milk-fed lambs is one of the most relevant products in the traditional dairy sheep industry. This product is the meat from suckling lambs fed maternal milk in flocks raised almost only on pasture. The aim of this paper is to briefly summarise current knowledge of the qualitative traits of suckling lamb meat, with special attention paid to the lipid fraction. We report the main scientific data for suckling lamb meat that contributes to its alleged properties as a functional and environmentally sustainable food. Furthermore, reference is made to how innovative chill/freeze technologies can be profitable, enlarging consumption of this meat in the dynamic global markets.

Suckling lamb meat quality from ewes fed with different sources of fat, during storage under display conditions

We studied the effect of calcium soaps offered to ewes during lactation (CO, 3% Ca soap of palm oil; OLI, 3% Ca soap of olive oil; FO, 3% Ca soap of fish oil) on the microbial, physical-chemical and sensory properties of suckling lamb meat packaged with modified atmosphere packaging (80%O2:20%CO2) throughout storage; six ewes were tested per treatment. Microbial counts (Enterobacteriae, Pseudomonas spp., psychrotrophic and lactic acid bacteria), lipid oxidation (TBARS), colour coordinates (L*, a*, b*), metmyoglobin content and sensory quality were analysed on days 0, 5, 8 and 13 of storage. Throughout storage, the evolution of most parameters throughout depended on the lambs’ mothers' diet. From day 5 onward, microbial counts, as well as pigments and lipid oxidation, presented the highest values with FO. CO and OLI were rejected for poor sensory quality after 13 days, whereas FO reached the limit of rejection after 5 days. Therefore, the positive effect of increasing PUFA in sucking lamb meat via FO is limited due to a shorter shelf life.

Effects of dietary astaxanthin supplementation on the oxidative stability of meat from suckling lambs fed a commercial milk-replacer containing butylated hydroxytoluene

Meat colour and lipid oxidative stability can be improved by adding antioxidants to animal diet. This study investigated the effects of the addition of astaxanthin to a butylated hydroxytoluene (BHT)-containing commercial milk-replacer, at a rate of 25 mg of astaxanthin/kg of milk-replacer powder, on suckling lamb meat quality. Twenty newborn (2 day old) lambs allocated to individual pens were artificially reared for 22 days. Ten lambs (Control) were fed a commercial milk-replacer and the other ten (Astaxanthin) received the same milk-replacer but included astaxanthin. After the feeding trial, meat and fat colour, astaxanthin and BHT levels in meat, oxidative stability in refrigerated and frozen raw meat and refrigerated cooked meat, and meat volatiles in cooked meat were determined. Astaxanthin in artificially reared suckling lambs at the levels used reduced the accumulation of BHT in the meat, slightly affected meat colour, by reducing meat lightness and increasing meat and fat redness, and increased the lipid stability of frozen meat.

The fatty acid composition of ewe milk or suckling lamb meat can be used to discriminate between ewes fed different diets

Thirty-nine ewe-lamb pairs were used to evaluate the effects of the diet of lactating ewes, the type of forage (pasture vs hay) and the inclusion of 10% quebracho in the concentrate on the fatty acid (FA) profile of their milk and the meat of their suckling lambs. The estimated forage–concentrate ratio was 80:20. Milk from pasture ewes had a higher percentage of saturated FAs (SFAs; 62.3 vs 56.5), lower percentages of monounsaturated FAs (MUFAs; 30.4 vs 36.6) and n-6 polyunsaturated FAs, and a lower n-6:n-3 ratio (1.9 vs 2.3) than did that of hay ewes (P &amp;lt; 0.001). Meat of pasture lambs had higher percentages of total polyunsaturated FAs (PUFAs; 23.0 vs 20.4; P &amp;lt; 0.05) and n-3 (7.0 vs 5.0; P &amp;lt; 0.001) and lower percentages of MUFAs (37.9 vs 41.8; P &amp;lt; 0.001) and n-6:n-3 (2.0 vs 2.8; P &amp;lt; 0.001) than did that of hay lambs. The inclusion of quebracho increased MUFAs in milk (P &amp;lt; 0.05) and decreased SFAs in meat (P &amp;lt; 0.05). Ewes were correctly classified to the different treatments by using the FA profile of milk (100% score outcome), and to a lesser extend by using the FA profile of lamb (82–100% score outcome); de novo synthesis of FAs in lamb muscle might have reduced the classification accuracy. In conclusion, forage type had a greater effect on the FA profiles of ewe milk and the meat of suckling lambs than did the inclusion of quebracho in the concentrate. To improve the classification of meat of suckling lamb, other biomarkers should be examined. These results are relevant for ewes farmed for the production of milk as well as lambs.

Carcass and meat quality characteristics of Churra and Assaf suckling lambs

Suckling lamb meat is traditionally produced in Mediterranean Europe. Breed can affect the quality of the lamb carcass and meat. This study is aimed at comparing the carcass and meat quality between suckling lambs from a local and a non-native dairy breed, Churra and Assaf. Churra is included in the Spanish Protected Geographical Indication (PGI) ‘Lechazo de Castilla y León’, whereas Assaf is not. However, Assaf breeders have requested the inclusion of the breed in the PGI. Carcasses and meat from 16 male lambs (eight Churra and eight Assaf) were used in this study. The lambs were all raised under an intensive rearing system and fed on a milk substitute to minimise maternal influence. The carcasses were evaluated for conformation, fatness, joint and leg tissue proportions and the meat was analysed for composition (i.e. proximate composition, iron, haematin, fatty acids and volatiles) and technological quality traits (i.e. texture, water holding capacity, colour and lipid stability). Churra carcasses were larger than Assaf carcasses. However, the proportions of commercial joints and main tissues did not differ between breeds. Cavity and intermuscular leg fat, but not total leg fat, were higher in Churra carcasses. Churra meat showed a higher proportion of n-6 fatty acids, higher redness and better colour stability during aerobic storage. In contrast, Assaf lamb was more resistant to lipid oxidation after cooking. This is a preliminary study to measure the influence of breed on a wide range of quality characteristics in Churra and Assaf suckling lamb carcass and meat. It may be of relevance for breeders, consumers and food policy makers, setting the basis for future studies that include larger commercial populations.

Effect of post mortem temperatures and modified atmospheres packaging on shelf life of suckling lamb meat

The effect of different post-mortem temperature treatments (conventional: 3 ± 1 °C for 24 h post-mortem versus slow: 12 ± 2 °C for the first 7 h and 3 ± 1 °C until 24 h post-mortem) and different modified atmospheres of packaging (20/70/10% CO2/O2/N2versus vacuum) was evaluated on forelegs of suckling lamb during 18 days of display at 4 °C. The results of the present study showed that slow post-mortem temperature treatment applied to suckling lamb carcasses had no adverse effect on the quality of forelegs packaged in comparison to the conventional post-mortem treatment. The packaging method had an effect (P < 0.05) and the samples packaged with the gas mixture presented higher lipid and myoglobin oxidation. However, this fact did not involve a disadvantage compared to vacuum packaging. The deterioration of the quality of packaged lamb forelegs was due to microbiological deterioration during the storage period. From day 13, the total viable counts reached values beyond the limit of microbiological acceptability which resulted in the presence of off-odour and rejection by the judges.

Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge tests

Escherichia coli and Listeria monocytogenes microbial challenge tests were performed on fresh suckling-lamb meat. Hind leg slices were chilly stored under two modified atmosphere packaging (MAP) environments (A: 15%O2/60%CO2/25%N2, B: 15%O2/30%CO2/55%N2) and vacuum packaging (V). Only E. coli was reduced between 0.72–1.25logcfu/g from day 1 to day 4 by the combined use of MAP/V, chilling storage and the growth of native lactic acid bacteria. However, L. monocytogenes was not inhibited by the application of V or MAP. Even do, in inoculated samples, this pathogen increased between 1.2–2.7logcfu/g throughout the study. Consequently, a second experiment that combined the effects of MAP/V and a protective culture (Leuconostoc pseudomesenteroides PCK 18) against L. monocytogenes was designed. Two different levels of protective cultures were assayed (4 and 6logcfu/g). Lc. pseudomesenteroides PCK 18 was able to control the growth of L. monocytogenes when the differences between them are higher than 2logcfu/g. Moreover, when high level of protective culture was used a significant reduction of L. monocytogenes counts were noticed in samples packaged in 60% of CO2 along the storage period, although sensory properties were also affected.

Effect of dietary carnosic acid on meat quality from suckling lambs

In order to elucidate the influence of dietary carnosic acid on the quality of suckling-lamb meat, twenty-four lambs were fed ad libitum daily with milk replacer (MR) alone (control group, CTRL), enriched with carnosic acid (CARN, 0.096gkg−1 live weight, LW), or vitamin E (VITE, 0.024gkg−1, LW), the last group being considered as a positive control. Animals were slaughtered at the intended body weight (11–12kgLW). Longissimus thoracis muscles were used to asses proximate composition of meat, whereas different muscles (longissimus lumborum and gluteus medius) were sliced and kept refrigerated during 0, 7, and 14 days to determine water holding capacity, thiobarbituric acid reactive substances (TBARS), and cholesterol oxidation products (COPs) in cooked meat samples. Biceps femoris muscles were used for the analysis of volatile compounds on precooked meat after 1 and 7 days of storage. The results indicate that, at the dose used, carnosic acid dietary supplementation seemed to be less effective than vitamin E reducing lipid oxidation of suckling-lambs meat.

A comparative study of fatty acid profiles of fat in commercial Spanish suckling kids and lambs

Fatty acid profiles are a major contributor to meat quality in small ruminants. Nevertheless, while fatty acid profiles from suckling lambs have been extensively studied they are virtually unknown in suckling kids. Fatty acid profiles of intramuscular and kidney knob fat depots of suckling kids were compared with fatty acid profiles of lambs with a quality label in the Spanish market. Forty suckling kids from Blanca Celtibérica (BC), Moncaína (Mo), Negra Serrana (NS) and Murciano Granadina (MG) breeds and 20 Churra male suckling lambs labelled with ‘Lechazo de Castilla y León’ Protected Geographic Indication were slaughtered at commercial live weights (12 kg). In both depots differences in the unsaturated fatty acid profile were observed between breeds. The most pronounced differences were observed between meat goat breeds (BC, Mo and NS) and lambs, whilst a greater similarity in the fatty acid profile was observed between kids from dairy goat breeds (MG) and lambs. The lowest polyunsaturated fatty acid content was observed in meat goat breeds (approximately 21 to 22% of total fatty acids detected in the intramuscular fat). No significant differences in atherogenic index and desirable fatty acid content (range 68 to 70% of total fatty acids detected) were observed. However, a more favourable (lower than 8.07) n-6/n-3 ratio was observed in meat goat breeds. The use of fatty acid profiles from intramuscular and kidney knob fat could be proposed as a tool to differentiate goat kids and lambs. The fact that intramuscular fat from suckling kids and lambs shows appropriate lipid nutritional indices and their low carcass fatness indicate that moderate consumption of suckling kid and lamb meat may contribute to an overall balanced diet for humans.

Effect of ageing time on suckling lamb meat quality resulting from different carcass chilling regimes

The effect of ageing on suckling lamb carcasses subjected to three chilling treatments was studied: Conventional (2°C for 24h), ultra-fast (−20°C for 3.5h then 2°C until 24h post mortem) and slow chilling (12°C for 7h then 2°C until 24h post mortem) treatments. Meat quality measurements were carried out in carcasses at 24h post mortem and also after 5days of ageing. Carcass chilling losses were not affected by a chilling regime. Aged meat showed higher cooking losses than non-aged meat (p<0.05). Sarcomere length of ultra-fast t was shorter (p<0.05) than conventional and conventional was shorter than slow chilling treatment (p<0.05), at 24h and after 5days of ageing. Conventional and ultra-fast chilling treatments resulted in higher shear force values at 24h post mortem (p<0.05) compared to slow treatment. All treatments improved sensory scores with ageing (p<0.05), but ultra-fast chilling treatment did not attain higher values as the other two treatments.

Consumer preferences versus commercial differentiation: a Spanish case study

PurposeThis study measures the degree of influence that attributes such as price, organic production, origin and commercial type have on Spanish consumers when purchasing lamb meat, while also analysing various lamb meat differentiation strategies.Design/methodology/approachThe methodology consisted of a survey of 421 Castilla‐La Mancha (Spain) lamb meat consumers during the month of January 2009. The preferences of these consumers were determined through several multivariate techniques.FindingsThe results obtained by means of conjoint analysis techniques show that an additional potential differentiation strategy is to offer the market conventionally produced suckling lamb and organic “ternasco” lamb. Thus, potential commercial cannibalism would be simultaneously prevented between two types of meat belonging to one and the same PGI Manchego Lamb.Originality/valueThe excessive commercial differentiation that can arise in food for basic consumption in general and particularly within the Manchego Lamb PGI. Whether it be from the inclusion of another commercial type (suckling lamb meat) together with the traditional type (“ternasco” lamb meat) and the additional possibility of the organic certification, it can make way for a certain commercial “cannibalism” among PGI lamb meats.

Effect of chilling applied to suckling lamb carcasses on hygienic, physicochemical and sensory meat quality

The effect of post mortem temperature treatment on suckling lamb carcass and meat quality was study. Conventional (2°C for 24h), ultra-rapid (−20°C for 3.5h, 2°C until 24h) and slow chillings (12°C for 7h, 2°C until 24h) were compared. Total viable counts (TVC), weight losses, and pH and temperature falls were recorded on carcasses. Meat colour, water holding capacity (WHC), Warner-Bratzler shear force, sarcomere length and sensory analysis were evaluated in M. longissimus. Ultra-rapid treatment reduced TVC and weight losses. The pH decline was faster in slow chilled carcasses than in faster chilled carcasses. No significant differences were found for colour and WHC. Slow treatment carcasses showed significantly lower shear force and higher sarcomere length. In the sensory analysis, tasters also rated the early post mortem slow-treated meat as more tender, less fibrous and chewy. Therefore, delay chilling in suckling lamb carcasses made it possible to obtain meat with better organoleptic characteristics, without affecting weight loss or hygienic quality.

How the nutritional value and consumer acceptability of suckling lambs meat is affected by the maternal feeding system

The effects of two lambs rearing systems – suckling from stall-fed (hay and concentrate) or pasture-fed mothers – on carcass characteristics, meat quality, fatty acids composition, vitamin E content and collagen characteristics, were studied in eighteen lambs. The effect of consumer knowledge about the lamb-rearing system on the hedonic ratings of meat was also assessed through consumer testing. Lambs subdivided into two experimental groups (No. 9) of different maternal feeding system received exclusively maternal milk and were slaughtered at 45 days of age. A higher leg weight with a higher proportion of fat and a lower proportion of lean resulted from the lambs of pasture-fed mothers, while total muscle protein content was higher in lambs of stall-fed mothers. Intramuscular saturated fatty acids (SFA) were lower in lambs from pasture-fed mothers, while polyunsaturated fatty acids (PUFA), conjugated linoleic acid (CLA), linolenic acid (18:3 n-3), and n-3 fatty acids were higher, displaying more favourable indexes for human health (n-6/n-3, SFA/PUFA, thrombogenic index). Maternal pasture feeding also caused higher α-tocopherol content and different collagen characteristics. The consumer test showed that when information on the animal rearing system was provided, the meat from lambs of pasture-fed mothers was preferred to meat from lambs of stall-fed mothers. In conclusion, this study has shown that maternal feeding system in the stall or in pasture affects the nutritional value of suckling lamb meat and consumer acceptability after they are given information on the production system.

Influence of the type of forage supplied to ewes in pre- and post-partum periods on the meat fatty acids of suckling lambs

The aim of this study was to evaluate the use of forage diets (grazing vs. hay) around the time of ewe parturition, on the fatty acids profile of suckling lamb meat (10–12kg body weight). Forty-eight multiparous single-bearing ewes were used. The experimental treatments were conducted during the last 5weeks of pregnancy and the 5weeks of lactation in a 2×2 factorial design. Ewes were fed ad libitum on pastures or hay in the autumn. Results showed that milk from grazing ewes during the pre-partum period had a higher content of PUFA and CLA (P<0.05) and VA, CLA in their suckling lambs' meat (P<0.05). The effect in post-partum feeding was greater, revealing higher CLA, PUFA/SFA, PUFA n-3 and PUFA n-6/n-3 in milk and meat (P<0.05). The CLA, VA and PUFA n-6/n-3 ratios are those that are most affected by grazing. Pre-partum grazing, regardless of post-partum feeding, improves FA composition, increasing CLA content in both milk and meat.

Evaluation of the effect of a maternal rearing system on the odour profile of meat from suckling lamb

The aim was to evaluate the effect of maternal rearing system on the chemical composition and odour profile of meat from suckling lamb. Twenty-four single male suckling lambs raised exclusively on maternal milk came from two rearing systems (extensive and intensive), and from Castellana and Churra breeds. The fatty acid composition of lamb meat from both breeds was affected by the rearing system, and Churra lamb reared under the extensive system had noticeable changes in odour attributes as detected by panellists and an electronic nose. Using partial least squares-discriminant analysis, the electronic nose was able to discriminate accurately between samples of Churra and Castellana meat according to their production system. However, it was not able to correctly classify meat samples from the extensive and intensive systems when both breeds were analysed together. The results suggest a significant effect of the rearing system and breed on suckling lamb meat quality traits.