RT Journal Article
T1 Organoleptic and Nutritional Traits of Lambs from Spanish Mediterranean Islands Raised under a Traditional Production System
A1 Gutiérrez Peña, Rosario
A1 García Infante, Manuel
A1 Delgado Pertiñez, Manuel
A1 Guzmán Guerrero, José Luis
A1 Zarazaga Garcés, Luis Ángel
A1 Simal, Susana
A1 Horcada Ibáñez, Alberto
AB Our aim was to characterize the organoleptic and nutritional properties of meat fromsuckling (one-month-old) and light (around three-months-old) lambs in local breeds on the SpanishMediterranean islands, using meat from male lambs of the Mallorquina and Roja Mallorquina breeds.The lambs were kept with their mother at all times under an extensive management system and fedon mother’s milk until naturally weaned. In the Mallorquina breed, suckling lambs (n = 20) wereslaughtered after weaning and the light lambs were bred using natural pasture (n = 20) or concentrate(n = 20), and the Roja Mallorquina light lambs were fed pasture and concentrate (n = 20). The pH,colour, texture, water-holding capacity, fatty acids, volatile compounds and sensorial attributes ofthe meat were analyzed. No differences in meat colour or texture were observed. The highest levelsof non-desirable fatty acids were observed in lambs raised using concentrate. Light lambs showeda higher aldehydes content than suckling lambs. High notes of lactic acid and milk flavour weredetected. Regardless of access to pasture or concentrate, continued access to mother’s milk duringrearing influences the sensorial meat traits of these lambs, so we consider this type of managementan optimal way of obtaining the traditional ‘Mediterranean lamb meat’
PB MDPI
SN 2304-8158 (electrónico)
YR 2022
FD 2022
LK http://hdl.handle.net/10272/20881
UL http://hdl.handle.net/10272/20881
LA eng
NO Gutiérrez-Peña, R., García-Infante, M., Delgado-Pertíñez, M., Guzmán, J. L., Zarazaga, L. Á., Simal, S., & Horcada, A. (2022). Organoleptic and Nutritional Traits of Lambs from Spanish Mediterranean Islands Raised under a Traditional Production System. In Foods (Vol. 11, Issue 9, p. 1312). MDPI AG. https://doi.org/10.3390/foods11091312
NO : This research was funded by the Institute of Agricultural and Fishing Research and Training(IRFAP) of the Government of the Balearic Islands (minor contract with the Research Foundation ofthe University of Seville PRJ201502671-0781) and the pre-doctoral contract grant (R.G.-P.) providedby the Spanish National Institute for Agriculture and Food Research and Technology and EuropeanSocial Fund (FPI2014-00013)
DS Repositorio Institucional de la Universidad de Huelva
RD 1 jun 2026