Back
 FNS  Vol.5 No.7 , March 2014
Effect of the Type of Pasture on the Meat Characteristics of Chilote Lambs
Abstract: Chilote sheep are a native breed from Chiloé Archipelago in the southern Chile. They are descendants from sheep originally introduced by the Spaniards in the 1600s, and then evolved in a harsh environment in relative isolation from the continent. There is little information about the quality of the meat of the Chilote lambs (Ch). The objective of this study was to compare the quality of Ch lamb meat with two types of marginal pastures. The two treatments were: 1) Ch lambs, naturalized grassland (n = 13) and 2) Ch lambs, rangeland (n = 11). Rangeland is composed of both grasses and native shrubs. All lambs were kept with their mothers until slaughter at 90 days of age. Instrumental color, shear force, pH levels, and chemical and fatty acid content were analyzed. The pasture type did affect the results, given that Ch lambs fed on naturalized pasture had a lower shear force and higher intramuscular fat levels whereas Ch lambs fed on rangeland pasture showed higher percentages of n-3, n-6 fatty acids and Polyunsaturated fatty acids. However, the concentrations of fatty acids were similar in both groups. The results indicated some evidences that the type of pasture of Chiloe archipelago confers specific differences of quality that could form the basis to generate a premium product.
Cite this paper: Ramírez-Retamal, J. , Morales, R. , Martínez, M. and Barra, R. (2014) Effect of the Type of Pasture on the Meat Characteristics of Chilote Lambs. Food and Nutrition Sciences, 5, 635-644. doi: 10.4236/fns.2014.57075.
References

[1]   Warner, R., Jacob, R., Hocking, J., McDonagh, M., Pearce, K., Geesink, G., Kearney, G., Allingham, P., Hopkins, D. and Pethick, D. (2010) Quality of Lamb Meat from the Information Nucleus Flock. Animal Production Science, 50, 1123-1134. http://dx.doi.org/10.1071/AN10129

[2]   Becker, T. (2000) Consumer Perception of Fresh Meat Quality: A Framework for Analysis,” British Food Journal, 102, 158-176. http://dx.doi.org/10.1108/00070700010371707

[3]   Weglarz, A. (2010) Meat Quality Defined Based on pH and Colour Depending on Cattle Category and Slaughter Season. Czech Journal Animal Science, 55, 548-556.

[4]   Priolo, A., Micol, D. and Agabriel, J. (2001) Effects of Grass Feeding Systems on Ruminant Meat Colour and Flavour. A Review. Animal Research, 50, 185-200. http://dx.doi.org/10.1051/animres:2001125

[5]   Givens, D. (2005) The Role of Animal Nutrition in Improving the Nutritive Value of Animal-Derived Foods in Relation to Chronic Disease. Proceedings of the Nutrition Society, 64, 395-402. http://dx.doi.org/10.1079/PNS2005448

[6]   Pethick, D., Hopkins, D., D’Souza, D., Thompson, J. and Walker, P. (2005) Effects of Animal Age on the Eating Quality of Sheep Meat. Australian Journal of Experimental Agriculture, 45, 491-498. http://dx.doi.org/10.1071/EA03256

[7]   Aurousseau, B., Bauchart, D., Faure, X., Galot, A., Prache, S., Micol, D. and Priolo, A. (2007) Indoor Fattening of Lambs Raised on Pasture: (1) Influence of Stall Finishing Duration on Lipid Classes and Fatty Acids in the Longissimus thoracis Muscle. Meat Science, 76, 241-252.
http://dx.doi.org/10.1016/j.meatsci.2006.11.005

[8]   Marino, R., Albenzio, M., Annicchiarico, G., Caroprese, M., Muscio, A., Santillo, A. and Sevi, A. (2008) Influence of Genotype and Slaughtering Age on Meat from Altamurana and Trimeticcio Lambs. Small Ruminant Research, 78, 144-151. http://dx.doi.org/10.1016/j.smallrumres.2008.06.002

[9]   Hopkins, D., Fogarty, N. and Mortimer, S. (2011) Genetic Related Effects on Sheep Meat Quality. Small Ruminant Research, 101, 160-172. http://dx.doi.org/10.1016/j.smallrumres.2011.09.036

[10]   Komprda, T., Kuchtík, J., Jarosová, A., Dracková, E., Zemánek, L. and Filipcík, B. (2012) Meat Quality Characteristics of Lambs of Three Organically Raised Breeds. Meat Science, 91, 499-505.
http://dx.doi.org/10.1016/j.meatsci.2012.03.004

[11]   Lanza, M., Bella, M., Priolo, A., Barbagallo, D., Galofaro, V., Landi, C. and Pennisi, P. (2006) Lamb Meat Quality as Affected by a Natural or Artificial Milk Feeding Regime. Meat Science, 73, 313-318.
http://dx.doi.org/10.1016/j.meatsci.2005.12.006

[12]   Priolo, A., Micol, D., Agabriel, J., Prache, V. and Dransfield, E. (2002) Effect of Grass or Concentrate Feeding Systems on Lamb Carcass and Meat Quality. Meat Science, 62, 179-185.
http://dx.doi.org/10.1016/S0309-1740(01)00244-3

[13]   Wood, J., Enser, V., Fisher, A., Nute, G., Sheard, P., Richardson, R., Hughes, S. and Whittington, F. (2008) Fat Deposition, Fatty Acid Composition and Meat Quality: A Review. Meat Science, 78, 343-353.
http://dx.doi.org/10.1016/j.meatsci.2007.07.019

[14]   Scerra, M., Luciano, G., Caparra, P., Foti, F., Cilione, C., Giorgi, A. and Scerra, V. (2011) Influence of Stall Finishing Duration of Italian Merino Lambs Raised on Pasture on Intramuscular Fatty Acid Composition. Meat Science, 89, 238-242. http://dx.doi.org/10.1016/j.meatsci.2011.04.012

[15]   Webb, E. and O’Neill, H. (2008) The Animal Fat Paradox and Meat Quality. Meat Science, 80, 28-36.
http://dx.doi.org/10.1016/j.meatsci.2008.05.029

[16]   Hersleth, M., Næs, T., Rødbotten, M., Lind, V. and Monteleone, E. (2012) Lamb Meat-Importance of Origin and Grazing System for Italian and Norwegian Consumers. Meat Science, 90, 899-907.
http://dx.doi.org/10.1016/j.meatsci.2011.11.030

[17]   Vasta, V., Pagano, R., Luciano, G., Scerra, M., Caparra, P., Foti, F., Cilione, C., Biondi, L., Priolo, A. and Avondo, M. (2012) Effect of Morning vs. Afternoon Grazing on Intramuscular Fatty Acid Composition in Lamb. Meat Science, 90, 93-98. http://dx.doi.org/10.1016/j.meatsci.2011.06.009

[18]   Lourenço, M., Van Ranst, G., De Smet, S., Raes, K. and Fievez, V. (2012) Effect of Grazing Pastures with Different Botanical Composition by Lambs on Rumen Fatty Acid Metabolism and Fatty Acid Pattern of Longissimus Muscle and Subcutaneous Fat. Animal, 1, 537-545.
http://dx.doi.org/10.1017/S1751731107703531.

[19]   Lind, V., Berg, J., Eik, L., Mølmann, J., Haugland, E., Jørgensen, M. and Hersleth, M. (2009) Meat Quality of Lamb: Pre-Slaughter Fattening on Cultivated or Mountain Range Pastures. Meat Science, 83, 706-712.
http://dx.doi.org/10.1016/j.meatsci.2009.08.008.

[20]   Prache, S., Gatellier, V., Thomas, V., Picard, B. and Bauchart, D. (2011) Comparison of Meat and Carcass Quality in Organically Reared and Conventionally Reared Pasture Fed Lambs. Animal, 5, 2001-2009.
http://dx.doi.org/10.1017/S1751731111001030

[21]   Comission Internationale de l’éclairage (CIE) (1976) Colorimetry. Publication No. 15, Bureau central de la CIE, Vienna.

[22]   Bourne, M. (1978) Texture Profile Analysis. Food Technology, 32, 62-66.

[23]   AOAC (2005) Official Methods of Analysis. 19th Edition, Association of Official Analytical Chemists, Washington DC.

[24]   Sadzawka, A., Carrasco, M., Demanet, R., Flores, H., Grez, R., Mora, M. and Neaman, F. (2007) Métodos de Análisis de Tejidos Vegetales. Serie Actas-Instituto de Investigaciones Agropecuarias No. 40, Santiago.

[25]   Bligh, E. and Dyer, W. (1959) A Rapid Method of Total Lipid Extraction and Purification. Canadian Journal of Biochemistry and Physiology, 37, 911-917. http://dx.doi.org/10.1139/o59-099

[26]   Lumley, I. and Colwell, R. (1991) Fats from Fatty Foods and Determination of Fat Content. In: Russell, J.B. and Pritchard, J.L.R., Eds., Analysis of Oilseeds, Fats and Fatty Foods, Elsevier, London, 227-259.

[27]   Ichihara, K., Shibahara, A., Yamamoto, K. and Nakayama, T. (1996) An Improved Method for Rapid Analysis of the Fatty Acids of Glycerolipids. Lipids, 31, 535-539.
http://dx.doi.org/10.1007/BF02522648

[28]   Hartman, L. and Lago, R. (1973) Further Observations Concerning Effects of Unsaponifiable Constituents on the Properties of Coffee Seed Oil. Journal of the American Oil Chemists Society, 50, 99-100.
http://dx.doi.org/10.1007/BF02671111

[29]   Aurousseau, B., Bauchart, D., Calichon, E., Micol, D. and Priolo, A. (2004) Effect of Grass or Concentrate Feeding Systems and Rate of Growth on Triglyceride and Phospholipid and Their Fatty Acids in the M. longissimus Thoracis of Lambs. Meat Science, 66, 531-541.
http://dx.doi.org/10.1016/S0309-1740(03)00156-6

[30]   Macías, V. (2011) Efecto de Métodos de Conservación y Tiempo de Almacenamiento en Ensilajes en dos tipos de Pastures Sobre sus Indicadores de Calidad Nutricional. Tesis de Magister. Facultad de Ciencias Agrarias, Universidad Austral de Chile, Valdivia.

[31]   Ramírez-Retamal, J., Morales, R., Martínez, M. and De la Barra, R. (2013) Effect of Breed and Feeding on the Carcass Characteristics of Chilote Breed Lamb. Chilean Journal of Agricultural Research, 73, 48-54.
http://dx.doi.org/10.4067/S0718-58392013000100007

[32]   Tejeda, J., Peña, R. and Andrés, A. (2008) Effect of Live Weight and Sex on Physico-Chemical and Sensorial Characteristics of Merino Lamb Meat. Meat Science, 80, 1061-1067.
http://dx.doi.org/10.1016/j.meatsci.2008.04.026.

[33]   Díaz, M., Velasco, S., Cañeque, V., Lauzurica, S., Ruiz de Huidobro, F., Pérez, C., González, J. and Manzanares, C. (2002) Use of Concentrate or Pasture for Fattening Lambs and Its Effect on Carcass and Meat Quality. Small Ruminant Research, 43, 257-268. http://dx.doi.org/10.1016/S0921-4488(02)00016-0.

[34]   Cañeque, V., Pérez, C., Velasco, S., Díaz, M., Lauzurica, S., Alvarez, I., Ruiz de Huidobro, F., Onega, E. and De la Fuente, J. (2004) Carcass and Meat Quality of Light Lambs Using Principal Component Analysis. Meat Science, 67, 595-605. http://dx.doi.org/10.1016/j.meatsci.2004.01.002.

[35]   Sañudo, C., Alfonso, M., Sanchez, A., Berge, P., Dransfield, E., Zygoyiannis, D., Stamataris, C., Thorkelsson, G., Valdimarsdottir, T., Piasentier, E., Mills, C., Nute, G. and Fischer, A. (2003) Meat Texture of Lambs from Different European Production Systems. Australian Journal of Agricultural Research, 54, 551-560.
http://dx.doi.org/10.1071/AR02092.

[36]   McPhee, M., Hopkins, D. and Pethick, D. (2008) Intramuscular Fat Levels in Sheep Muscle during Growth. Animal Production Science, 48, 904-909. http://dx.doi.org/10.1071/EA08046

[37]   Miguélez, E., Zumalacárregui, J., Osorio, M., Figueira, A., Fonseca, B. and Mateo, J. (2008) Quality Traits of SucklingLamb Meat Covered by the Protected Geographical Indication “Lechazo de Castilla y León” European Quality Label. Small Ruminant Research, 77, 65-70.
http://dx.doi.org/10.1016/j.smallrumres.2008.02.002

[38]   Hoffman, L., Muller, M., Cloete, S. and Schmidt, D. (2003) Comparison of Six Crossbred Lamb Types: Sensory, Physical and Nutritional Meat Quality Characteristics. Meat Science, 65, 1265-1274.
http://dx.doi.org/10.1016/S0309-1740(03)00034-2

[39]   Williamson, C., Foster, R., Stanner, S. and Buttriss, J. (2005) Red Meat in the Diet. Nutrition Bulletin, 30, 323-355.
http://dx.doi.org/10.1111/j.1467-3010.2005.00525.x

[40]   Velasco, S., Cañeque, V., Lauzurica, S., Pérez, C. and Huidobro, F. (2004) Effect of Different Feeds on Meat Quality and Fatty Acid Composition of Lambs Fattened at Pasture. Meat Science, 66, 457-465.
http://dx.doi.org/10.1016/S0309-1740(03)00134-7

[41]   Lagerstedt, A., Enf#228;lt, L., Johansson, L. and Lundström, K. (2008) Effect of Freezing on Sensory Quality, Shear Force and Water Loss in Beef M. longissimus dorsi. Meat Science, 80, 457-461.
http://dx.doi.org/10.1016/j.meatsci.2008.01.009.

[42]   Farouk, M. and Swan, J. (1998) Effect of Rigor Temperature and Frozen Storage on Functional Properties of Hot-Boned Manufacturing Beef. Meat Science, 49, 233-247.
http://dx.doi.org/10.1016/S0309-1740(97)00134-4

[43]   Muela, E., Sañudo, C., Campo, M., Medel, I. and Beltrán, J. (2010) Effect of Freezing Method and Frozen Storage Duration on Instrumental Quality of Lamb throughout Display. Meat Science, 84, 662-669.
http://dx.doi.org/10.1016/j.meatsci.2009.10.028

[44]   Gallardo, M., Pulido, R. and Gallo, C. (2011) Fatty Acid Composition of longissimus dorsi Muscle of Suffolk down Lambs Fed on Different Dryland Forages. Chilean Journal of Agricultural Research, 71, 566-571.
http://dx.doi.org/10.4067/S0718-58392011000400011

[45]   Whittington, F., Dunn, R., Nute, G., Richardson, R. and Wood, J. (2006) Effect of Pasture Type on Lamb Product Quality. 9th Annual Langford Food Industry Conference, ‘New Developments in Sheepmeat Quality’, Bristol, 24-25 May, Proceedings of the British Society of Animal Science, 27-31.

[46]   Demirel, G., Ozpinar, H., Nazli, B. and Keser, O. (2006) Fatty Acids of Lamb Meat from Two Breeds Fed Different Forage: Concentrate Ratio. Meat Science, 72, 229-235.
http://dx.doi.org/10.1016/j.meatsci.2005.07.006

[47]   Díaz, M., Alvarez, I., De la Fuente, J., Sañudo, C., Campo, M., Oliver, M., Font, M., Furnols, I., Montossi, F., San Julián, R., Nute, G. and Cañeque, V. (2005) Fatty Acid Composition of Meat from Typical Lamb Production Systems of Spain, United Kingdom, Germany and Uruguay. Meat Science, 71, 256-263. http://dx.doi.org/10.1016/j.meatsci.2005.03.020.

[48]   Joy, M., Alvarez-Rodriguez, J., Revilla, R., Delfam, R. and Ripoll, G. (2008) Ewe Metabolic Performance and Lamb Carcass Traits in Pasture and Concentrate-Based Production Systems in Churra Tensina Breed. Small Ruminant Research, 75, 24-35. http://dx.doi.org/10.1016/j.smallrumres.2007.07.005

[49]   British Department of Health. (1994) Nutritional Aspects of Cardiovascular Disease. Report on Health and Social Subjects No. 46. Her Majesty’s Stationery Office (HMSO), The National Archives, London.

[50]   Ponnampalam, E., Warner, R., Kitessa, S., McDonagh, M., Pethick, D., Allen, D. and Hopkins, D. (2010) Influence of Finishing Systems and Sampling Site on Fatty Acid Composition and Retail Shelf-Life of Lamb. Animal Production Science, 50, 775-781. http://dx.doi.org/10.1071/AN10025

[51]   Hibbeln, J., Nieminen, L., Blasbalg, T., Riggs, J. and Lands, W. (2006) Healthy Intakes of n-3 and n-6 Fatty Acids: Estimations Considering Worldwide Diversity. American Journal of Clinical Nutrition, 83, 1483S-1493S.

 
 
Top