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dc.contributorFacultad de Veterinariaes_ES
dc.contributor.authorMateo Oyagüe, Javier 
dc.contributor.authorCaro, Irma
dc.contributor.authorSuárez Vega, Aroa 
dc.contributor.authorCarballo Carballo, Diego Eloy
dc.contributor.authorAlonso-García, María
dc.contributor.authorArranz Santos, Juan José 
dc.contributor.authorGutiérrez Gil, Beatriz 
dc.contributor.otherTecnologia de los Alimentoses_ES
dc.date2023
dc.date.accessioned2023-02-10T09:26:39Z
dc.date.available2023-02-10T09:26:39Z
dc.identifier.citationMateo, J., Caro, I., Suárez-Vega, A., Carballo, D. E., Alonso-García, M., Arranz, J. J., & Gutiérrez-Gil, B. (2023). Relationships between growth-related traits with carcass and meat quality traits in Spanish Assaf suckling lambs. Livestock Science, 269, 105173. https://doi.org/10.1016/j.livsci.2023.105173es_ES
dc.identifier.issn1871-1413
dc.identifier.urihttp://hdl.handle.net/10612/15619
dc.description.abstract[EN] 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.es_ES
dc.languageenges_ES
dc.publisherElsevieres_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectProducción animales_ES
dc.subjectTecnología de los alimentoses_ES
dc.subject.otherGrowth performancees_ES
dc.subject.otherLamb meat qualityes_ES
dc.subject.otherLitter sizees_ES
dc.subject.otherLamb productiones_ES
dc.subject.otherPremortem factores_ES
dc.titleRelationships between growth-related traits with carcass and meat quality traits in Spanish Assaf suckling lambses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.identifier.doi10.1016/j.livsci.2023.105173
dc.description.peerreviewedSIes_ES
dc.relation.projectIDinfo:eu-repo/grantAgreement/AEI/Programa Estatal de I+D+i Orientada a los Retos de la Sociedad/RTI2018-093535-B-I00/ES/ANALISIS DEL PAPEL DE LAS DE MARCAS EPIGENETICAS Y DE LA VARIABILIDAD GENOMICA EN LA REGULACION DE LA TRANSCRIPCION EN TEJIDOS DE INTERES PRODUCTIVO EN EL GANADO OVINO LECHEROes_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.journal.titleLivestock Sciencees_ES
dc.volume.number269es_ES
dc.page.initial105173es_ES
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones_ES
dc.subject.unesco3309 Tecnología de Los Alimentoses_ES
dc.subject.unesco3104 Producción Animales_ES


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internacional