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Fatty acid composition of lamb meat from Italian and German local breeds

2021Artigo científico Acesso aberto
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dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorPopova, Teodora
dc.contributor.authorBermúdez Piedra, Roberto
dc.contributor.authorTolsdorf, Anna
dc.contributor.authorGeß, Andreas
dc.contributor.authorPires, Jaime
dc.contributor.authorDomínguez, Rubén
dc.contributor.authorChiesa, Francesco
dc.contributor.authorBrugiapaglia, Alberto
dc.contributor.authorViola, Irene
dc.contributor.authorBattaglini, Luca
dc.contributor.authorBaratta, Mario
dc.contributor.authorLorenzo Rodriguez, Jose Manuel
dc.contributor.authorCadavez, Vasco
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-23T11:27:35Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-23T11:27:35Z
dc.date.issued2021
dc.description.abstractThe aim of this study was to evaluate and compare the quality characteristics, chemical composition and lipid profile of lamb meat from Italian (Biellese and Sambucana) and German (Texel-Merino-Blackhead-Charollais [TMBC]) breeds reared in extensive and semi-extensive production systems. Meat samples from 89 animals were analysed. The meat of the lambs from semi-intensively reared Biellese, and extensively reared Sambucana and TMBC breeds produced lean meat, with slightly higher intramuscular fat content in TMBC. The latter also produced meat of darker colour (P lt 0.05) and higher protein content (P lt 0.05). The meat of Sambucana lambs presented the lowest total cholesterol content (P lt 0.05). The fatty acid profile of the meat showed a clear advantage of both extensively reared breeds, which had substantially lower proportion of saturated but higher of polyunsaturated fatty acids, particularly n-3 (P lt 0.05). The beneficial effect of the extensive rearing conditions was associated with lower n-6/n3 ratio, and atherogenic and thrombogenic indices, thereby suggesting that production system can be used successfully to modify the fatty acid profile to achieve a positive effect for the human health.en_EN
dc.description.sponsorshipThe authors are grateful to EU ERA-NET programme and the Portuguese Foundation for Science and Technology (FCT) for funding the project “EcoLamb–Holistic Production to Reduce the Ecological Footprint of Meat (SusAn/0002/2016). CIMO authors are grateful to FCT and FEDER under Programme PT2020 for financial support to CIMO (UIDB/00690/2020). Dr. Gonzales-Barron acknowledges the national funding by FCT, P.I., through the Institutional Scientific Employment Programme contract. Jos´e M. Lorenzo is member of the HealthyMeat network, funded by CYTED (ref. 119RT0568).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationGonzales-Barron, Ursula; Popova, Teodora; Bermúdez Piedra, Roberto; Tolsdorf, Anna; Geß, Andreas; Pires, Jaime; Domínguez, Rubén; Chiesa, Francesco; Brugiapaglia, Alberto; Viola, Irene; Battaglini, Luca M.; Baratta, Mario; Lorenzo, José M.; Cadavez, Vasco A.P. (2021). Fatty acid composition of lamb meat from Italian and German local breeds. Small Ruminant Research. ISSN 0921-4488. 200, p. 1-7en_EN
dc.identifier.doi10.1016/j.smallrumres.2021.106384en_EN
dc.identifier.issn0921-4488
dc.identifier.urihttp://hdl.handle.net/10198/24324
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationHolistic Production to Reduce the Ecological Footprint of Meat
dc.relationMountain Research Center
dc.subjectFatty acid profileen_EN
dc.subjectMeaten_EN
dc.subjectQuality characteristicsen_EN
dc.subjectSheepen_EN
dc.titleFatty acid composition of lamb meat from Italian and German local breedsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleHolistic Production to Reduce the Ecological Footprint of Meat
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/SusAn%2F0002%2F2016/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.fundingStream3599-PPCDT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameGonzales-Barron
person.familyNameCadavez
person.givenNameUrsula
person.givenNameVasco
person.identifierR-000-HDG
person.identifier.ciencia-id0813-C319-B62A
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.orcid0000-0002-8462-9775
person.identifier.orcid0000-0002-3077-7414
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9435483700
person.identifier.scopus-author-id9039121900
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication.latestForDiscovery57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isProjectOfPublication6e7ce945-eb45-42e3-a3c1-85a2bdb0a2f8
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication.latestForDiscovery29718e93-4989-42bb-bcbc-4daff3870b25

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