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Influence of the production system (Intensive vs. extensive) at farm level on proximate composition and volatile compounds of portuguese lamb meat

2021Journal article Open access
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dc.contributor.authorEchegaray, Noemí
dc.contributor.authorDomínguez, Rubén
dc.contributor.authorCadavez, Vasco
dc.contributor.authorBermúdez Piedra, Roberto
dc.contributor.authorPurriños, Laura
dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorHoffman, Ettiene
dc.contributor.authorLorenzo Rodriguez, Jose Manuel
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-23T11:15:44Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-23T11:15:44Z
dc.date.issued2021
dc.description.abstractToday’s society demands healthy meat with a special emphasis on integrated animal husbandry combined with the concern for animal welfare. In this sense, the raising of lambs in an extensive system has been one of the most common practices, which results in meats with high nutritional value. However, both the production system and the diet play a fundamental role in the chemical composition of the meat, which has a direct impact on the content of volatile compounds. Thus, the aim of this study was to determine the effect of two production systems (intensive and extensive) on the chemical composition and volatile profile of lamb meat. Twenty-eight lambs of the Bordaleira-de-Entre-Douro-e-Minho (BEDM) sheep breed were raised for meat production under the intensive or extensive system and were fed with concentrate and pasture, respectively. All animals were carried out in the muscle longissimus thoracis et lumborum. Results evidenced that all the composition parameters were affected by the production system. Extensively-reared lambs produced meat with the highest fat and protein contents, while these animals had the lowest percentages of moisture and ash. Similarly, the total content of volatile compounds was affected (p lt 0.05) by the production system and were higher in the meat of lambs reared extensively. Furthermore, the content of total acids, alcohols, aldehydes, esters, ethers, furans and sulfur compounds as well as most of the individual compounds were also affected (p lt 0.05) by the production system, whereas total hydrocarbons and ketones were not affected (p gt 0.05). As a general conclusion, the production system had very high influence not only in proximate composition but also in the volatile compounds.en_EN
dc.description.sponsorshipNoemí Echegaray acknowledges Consellería de Cultura, Educación e Ordenación Universitaria (Xunta de Galicia) for granting with a predoctoral scholarship (Grant number IN606A-2018/002). Rubén Domínguez, Laura Purriños, Roberto Bermúdez and José M. Lorenzo are members of the HealthyMeat network and funded by CYTED (ref. 119RT0568). CIMO authors are grateful to FCT and FEDER under Programme PT2020 for the financial support to CIMO (UIDB/00690/2020). Gonzales-Barron acknowledges the national funding by FCT, P.I., through the Institutional Scientific Employment Programme contract.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationEchegaray, Noemí; Domínguez, Rubén; Cadavez, Vasco A.P.; Bermúdez, Roberto; Purriños, Laura; Gonzales-Barron, Ursula; Hoffman, Ettiene; Lorenzo, José M. (2021). Influence of the production system (Intensive vs. extensive) at farm level on proximate composition and volatile compounds of portuguese lamb meat. Foods. ISSN 2304-8158. 10:7, p. 1-23en_EN
dc.identifier.doi10.3390/foods10071450en_EN
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/24319
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.subjectBordaleira-de-entre-douro-e-minhoen_EN
dc.subjectConcentrateen_EN
dc.subjectPastureen_EN
dc.subjectRearing systemen_EN
dc.subjectVolatile compoundsen_EN
dc.titleInfluence of the production system (Intensive vs. extensive) at farm level on proximate composition and volatile compounds of portuguese lamb meaten_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameCadavez
person.familyNameGonzales-Barron
person.givenNameVasco
person.givenNameUrsula
person.identifierR-000-HDG
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.ciencia-id0813-C319-B62A
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-8462-9775
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id9435483700
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication.latestForDiscovery57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication.latestForDiscovery29718e93-4989-42bb-bcbc-4daff3870b25

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