| dc.date.accessioned | 2022-01-04T20:31:45Z | |
| dc.date.available | 2022-01-04T20:31:45Z | |
| dc.date.created | 2022-01-04T20:31:45Z | |
| dc.date.issued | 2014 | |
| dc.identifier | https://hdl.handle.net/20.500.12866/10602 | |
| dc.identifier | https://doi.org/10.1016/j.meatsci.2014.02.017 | |
| dc.description.abstract | We analysed the effect of enriched housing on the sensory meat quality and fatty acid composition of longissimus muscle in 60 entire Rasa Aragonesa lambs, housed indoors for 5 weeks in six pens (10 lambs/pen, 0.95 m2/lamb, initial weight 17.13 ± 0.18 kg and carcass mean 12.23 ± 0.23 kg); three control pens (barren) and three enriched pens (straw, platform with ramps and a small ramp). The final weight, carcass weight, fatness scores and cooking losses of meat from enriched lambs (EG) were higher and pH 24 was lower (P ≤ 0.05). The EG lambs had more C18:0 and total SFA (P ≤ 0.05). Lamb odour and grass odour were more intense in EG (P ≤ 0.05). Overall liking was higher for EG (P ≤ 0.05) and associated with tenderness (P ≤ 0.0001). The results suggest that environmental enrichment can have effects on fatty acid composition and sensory meat quality. | |
| dc.language | eng | |
| dc.publisher | Elsevier | |
| dc.relation | Meat Science | |
| dc.relation | 1873-4138 | |
| dc.rights | https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es | |
| dc.rights | info:eu-repo/semantics/restrictedAccess | |
| dc.subject | Environmental enrichmentIntensive lamb production | |
| dc.subject | Meat quality | |
| dc.subject | Sensory evaluation | |
| dc.subject | Fatty acid composition | |
| dc.title | Effects of an enriched housing environment on sensory aspects and fatty-acid composition of the longissimus muscle of light-weight finished lambs | |
| dc.type | info:eu-repo/semantics/article | |
