Carcass Traits, Meat Quality, and Volatile Compounds of Lamb Meat from Different Restricted Grazing Time and Indoor Supplementary Feeding Systems

This study was conducted to investigate the carcass traits, meat quality, and volatile compounds of growing lambs under different restricted grazing time and indoor supplementary feeding systems. Fifty 3-month-old male Tan lambs (with similar body weight) were divided into five groups randomly accor...

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Autores principales:	Bo Wang, Zhenzhen Wang, Yong Chen, Xueliang Liu, Kun Liu, Yingjun Zhang, Hailing Luo
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	meat characteristics volatile compounds flavor feeding systems lamb Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/0b4a8797c1e44afb8bb4e83cc3953d0c
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spelling	oai:doaj.org-article:0b4a8797c1e44afb8bb4e83cc3953d0c2021-11-25T17:36:03ZCarcass Traits, Meat Quality, and Volatile Compounds of Lamb Meat from Different Restricted Grazing Time and Indoor Supplementary Feeding Systems10.3390/foods101128222304-8158https://doaj.org/article/0b4a8797c1e44afb8bb4e83cc3953d0c2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2822https://doaj.org/toc/2304-8158This study was conducted to investigate the carcass traits, meat quality, and volatile compounds of growing lambs under different restricted grazing time and indoor supplementary feeding systems. Fifty 3-month-old male Tan lambs (with similar body weight) were divided into five groups randomly according to grazing time 12 h/d (G12), 8 h/d(G8), 4 h/d(G4), 2 h/d (G2), and 0 h (G0, indoor supplementary feeding). Animals were slaughtered at the end of the experiment, and the <i>longissimus thoracis</i> (<i>LT</i>) samples were collected for further analysis. The results indicated that indoor supplementary feeding improved the percentages of carcass fat and non-carcass fat of pre-slaughter weight (PSW) and decreased the cooking loss of lamb meat. Grazing for 8 h/d or 2 h/d enhanced PSW, carcass, and meat percentages of PSW. Lambs grazing for 2 h/d with supplement and indoor supplementary feeding lambs had a higher level of intramuscular fat and lightness (L) value and lower cooking loss in the <i>LT</i> muscle, but higher yellowness (b) and fat content were found in indoor supplementary feeding lambs. More categories of volatile compounds were identified in meat from grazing lambs than from indoor supplementary feeding lambs, but lower content of aldehydes and total volatile flavor compounds was detected in grazing lambs. Overall, the results demonstrated that the feeding system is a main factor that affects lamb meat quality, and proper grazing time can improve the quantity and quality of lamb meat and provide meat with different flavors to the consumers.Bo WangZhenzhen WangYong ChenXueliang LiuKun LiuYingjun ZhangHailing LuoMDPI AGarticlemeat characteristicsvolatile compoundsflavorfeeding systemslambChemical technologyTP1-1185ENFoods, Vol 10, Iss 2822, p 2822 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	meat characteristics volatile compounds flavor feeding systems lamb Chemical technology TP1-1185
spellingShingle	meat characteristics volatile compounds flavor feeding systems lamb Chemical technology TP1-1185 Bo Wang Zhenzhen Wang Yong Chen Xueliang Liu Kun Liu Yingjun Zhang Hailing Luo Carcass Traits, Meat Quality, and Volatile Compounds of Lamb Meat from Different Restricted Grazing Time and Indoor Supplementary Feeding Systems
description	This study was conducted to investigate the carcass traits, meat quality, and volatile compounds of growing lambs under different restricted grazing time and indoor supplementary feeding systems. Fifty 3-month-old male Tan lambs (with similar body weight) were divided into five groups randomly according to grazing time 12 h/d (G12), 8 h/d(G8), 4 h/d(G4), 2 h/d (G2), and 0 h (G0, indoor supplementary feeding). Animals were slaughtered at the end of the experiment, and the <i>longissimus thoracis</i> (<i>LT</i>) samples were collected for further analysis. The results indicated that indoor supplementary feeding improved the percentages of carcass fat and non-carcass fat of pre-slaughter weight (PSW) and decreased the cooking loss of lamb meat. Grazing for 8 h/d or 2 h/d enhanced PSW, carcass, and meat percentages of PSW. Lambs grazing for 2 h/d with supplement and indoor supplementary feeding lambs had a higher level of intramuscular fat and lightness (L) value and lower cooking loss in the <i>LT</i> muscle, but higher yellowness (b) and fat content were found in indoor supplementary feeding lambs. More categories of volatile compounds were identified in meat from grazing lambs than from indoor supplementary feeding lambs, but lower content of aldehydes and total volatile flavor compounds was detected in grazing lambs. Overall, the results demonstrated that the feeding system is a main factor that affects lamb meat quality, and proper grazing time can improve the quantity and quality of lamb meat and provide meat with different flavors to the consumers.
format	article
author	Bo Wang Zhenzhen Wang Yong Chen Xueliang Liu Kun Liu Yingjun Zhang Hailing Luo
author_facet	Bo Wang Zhenzhen Wang Yong Chen Xueliang Liu Kun Liu Yingjun Zhang Hailing Luo
author_sort	Bo Wang
title	Carcass Traits, Meat Quality, and Volatile Compounds of Lamb Meat from Different Restricted Grazing Time and Indoor Supplementary Feeding Systems
title_short	Carcass Traits, Meat Quality, and Volatile Compounds of Lamb Meat from Different Restricted Grazing Time and Indoor Supplementary Feeding Systems
title_full	Carcass Traits, Meat Quality, and Volatile Compounds of Lamb Meat from Different Restricted Grazing Time and Indoor Supplementary Feeding Systems
title_fullStr	Carcass Traits, Meat Quality, and Volatile Compounds of Lamb Meat from Different Restricted Grazing Time and Indoor Supplementary Feeding Systems
title_full_unstemmed	Carcass Traits, Meat Quality, and Volatile Compounds of Lamb Meat from Different Restricted Grazing Time and Indoor Supplementary Feeding Systems
title_sort	carcass traits, meat quality, and volatile compounds of lamb meat from different restricted grazing time and indoor supplementary feeding systems
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/0b4a8797c1e44afb8bb4e83cc3953d0c
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Carcass Traits, Meat Quality, and Volatile Compounds of Lamb Meat from Different Restricted Grazing Time and Indoor Supplementary Feeding Systems

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