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Fatty Acid Composition and Hedonic Ratings of Meat from Light Lambs of Leccese Breed in Relation to Slaughter Age

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@article{IJASEIT684,
   author = {Angela Gabriella D’Alessandro and Maria Selvaggi and Giovanni Martemucci},
   title = {Fatty Acid Composition and Hedonic Ratings of Meat from Light Lambs of Leccese Breed in Relation to Slaughter Age},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {6},
   number = {2},
   year = {2016},
   pages = {146--148},
   keywords = {Light lamb meat; age; slaughter season; fatty acid profile; consumer.},
   abstract = {Twenty lambs from Leccese local breed were used to investigate the effect of two slaughter ages (45 vs 60 d) on fatty acid composition and hedonic ratings of meat. The lambs, born as singles in spring, were subdivided into two groups (n. 10) corresponding to the slaughter ages of 45 and 60 d. The animals received their mother’s milk and a supplementation of hay and concentrate from 30 d to slaughter. The increase to 60 d of slaughter age resulted in higher proportion of lauric acid (C12:0; P<0.05), pentadecanoic acid (C15:0; P<0.01) and conjugated linoleic acid (CLA; P<0.05), and lower proportion of stearic acid (C18:0; P<0.05) and linoleic acid (C20:3 n-6; P<0.05). Using a none-point hedonic scale, consumer test showed that meat from lambs slaughtered at 60 d received a higher hedonic scores (P < 0.01) as well as higher scores for tenderness (P < 0.05), flavour (P < 0.05), and juiciness (P < 0.001) than meat from lambs slaughtered at 45 d. These findings might be useful to characterise lamb meat of local origin in relation to its nutritional traits and market perspectives connected to consumer acceptability.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=684},
   doi = {10.18517/ijaseit.6.2.684}
}

EndNote

%A D’Alessandro, Angela Gabriella
%A Selvaggi, Maria
%A Martemucci, Giovanni
%D 2016
%T Fatty Acid Composition and Hedonic Ratings of Meat from Light Lambs of Leccese Breed in Relation to Slaughter Age
%B 2016
%9 Light lamb meat; age; slaughter season; fatty acid profile; consumer.
%! Fatty Acid Composition and Hedonic Ratings of Meat from Light Lambs of Leccese Breed in Relation to Slaughter Age
%K Light lamb meat; age; slaughter season; fatty acid profile; consumer.
%X Twenty lambs from Leccese local breed were used to investigate the effect of two slaughter ages (45 vs 60 d) on fatty acid composition and hedonic ratings of meat. The lambs, born as singles in spring, were subdivided into two groups (n. 10) corresponding to the slaughter ages of 45 and 60 d. The animals received their mother’s milk and a supplementation of hay and concentrate from 30 d to slaughter. The increase to 60 d of slaughter age resulted in higher proportion of lauric acid (C12:0; P<0.05), pentadecanoic acid (C15:0; P<0.01) and conjugated linoleic acid (CLA; P<0.05), and lower proportion of stearic acid (C18:0; P<0.05) and linoleic acid (C20:3 n-6; P<0.05). Using a none-point hedonic scale, consumer test showed that meat from lambs slaughtered at 60 d received a higher hedonic scores (P < 0.01) as well as higher scores for tenderness (P < 0.05), flavour (P < 0.05), and juiciness (P < 0.001) than meat from lambs slaughtered at 45 d. These findings might be useful to characterise lamb meat of local origin in relation to its nutritional traits and market perspectives connected to consumer acceptability.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=684
%R doi:10.18517/ijaseit.6.2.684
%J International Journal on Advanced Science, Engineering and Information Technology
%V 6
%N 2
%@ 2088-5334

IEEE

Angela Gabriella D’Alessandro,Maria Selvaggi and Giovanni Martemucci,"Fatty Acid Composition and Hedonic Ratings of Meat from Light Lambs of Leccese Breed in Relation to Slaughter Age," International Journal on Advanced Science, Engineering and Information Technology, vol. 6, no. 2, pp. 146-148, 2016. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.6.2.684.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - D’Alessandro, Angela Gabriella
AU  - Selvaggi, Maria
AU  - Martemucci, Giovanni
PY  - 2016
TI  - Fatty Acid Composition and Hedonic Ratings of Meat from Light Lambs of Leccese Breed in Relation to Slaughter Age
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 6 (2016) No. 2
Y2  - 2016
SP  - 146
EP  - 148
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Light lamb meat; age; slaughter season; fatty acid profile; consumer.
N2  - Twenty lambs from Leccese local breed were used to investigate the effect of two slaughter ages (45 vs 60 d) on fatty acid composition and hedonic ratings of meat. The lambs, born as singles in spring, were subdivided into two groups (n. 10) corresponding to the slaughter ages of 45 and 60 d. The animals received their mother’s milk and a supplementation of hay and concentrate from 30 d to slaughter. The increase to 60 d of slaughter age resulted in higher proportion of lauric acid (C12:0; P<0.05), pentadecanoic acid (C15:0; P<0.01) and conjugated linoleic acid (CLA; P<0.05), and lower proportion of stearic acid (C18:0; P<0.05) and linoleic acid (C20:3 n-6; P<0.05). Using a none-point hedonic scale, consumer test showed that meat from lambs slaughtered at 60 d received a higher hedonic scores (P < 0.01) as well as higher scores for tenderness (P < 0.05), flavour (P < 0.05), and juiciness (P < 0.001) than meat from lambs slaughtered at 45 d. These findings might be useful to characterise lamb meat of local origin in relation to its nutritional traits and market perspectives connected to consumer acceptability.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=684
DO  - 10.18517/ijaseit.6.2.684

RefWorks

RT Journal Article
ID 684
A1 D’Alessandro, Angela Gabriella
A1 Selvaggi, Maria
A1 Martemucci, Giovanni
T1 Fatty Acid Composition and Hedonic Ratings of Meat from Light Lambs of Leccese Breed in Relation to Slaughter Age
JF International Journal on Advanced Science, Engineering and Information Technology
VO 6
IS 2
YR 2016
SP 146
OP 148
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Light lamb meat; age; slaughter season; fatty acid profile; consumer.
AB Twenty lambs from Leccese local breed were used to investigate the effect of two slaughter ages (45 vs 60 d) on fatty acid composition and hedonic ratings of meat. The lambs, born as singles in spring, were subdivided into two groups (n. 10) corresponding to the slaughter ages of 45 and 60 d. The animals received their mother’s milk and a supplementation of hay and concentrate from 30 d to slaughter. The increase to 60 d of slaughter age resulted in higher proportion of lauric acid (C12:0; P<0.05), pentadecanoic acid (C15:0; P<0.01) and conjugated linoleic acid (CLA; P<0.05), and lower proportion of stearic acid (C18:0; P<0.05) and linoleic acid (C20:3 n-6; P<0.05). Using a none-point hedonic scale, consumer test showed that meat from lambs slaughtered at 60 d received a higher hedonic scores (P < 0.01) as well as higher scores for tenderness (P < 0.05), flavour (P < 0.05), and juiciness (P < 0.001) than meat from lambs slaughtered at 45 d. These findings might be useful to characterise lamb meat of local origin in relation to its nutritional traits and market perspectives connected to consumer acceptability.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=684
DO  - 10.18517/ijaseit.6.2.684