Influence of different production systems on the sensory attributes, fatty acid composition and vitamin E concentration in meat from intact male lambs
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| Názov: | Influence of different production systems on the sensory attributes, fatty acid composition and vitamin E concentration in meat from intact male lambs |
|---|---|
| Autori: | Stenberg, Elin, Olsson, Viktoria, Karlsson, Anders H., Wendin, Karin, Arvidsson Segerkvist, Katarina |
| Prispievatelia: | Kristianstad University, Faculty of Natural Science, Högskolan Kristianstad, Fakulteten för naturvetenskap, Originator, Kristianstad University, Centrum för Mat Hälsa och Handel Högskolan Kristianstad (FOHRK), Högskolan Kristianstad, Centre for Food Health and Retail at Kristianstad University (FOHRK), Originator, Kristianstad University, Faculty of Natural Science, Food and Meals in Everyday Life (MEAL), Högskolan Kristianstad, Fakulteten för naturvetenskap, Food and Meals in Everyday Life (MEAL), Originator, Kristianstad University, Faculty of Natural Science, Department of Food and Meal Science, Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap, Originator |
| Zdroj: | Agricultural and Food Science. 34(2):104-112 |
| Predmety: | Agricultural and Veterinary sciences (4), Agriculture, Forestry and Fisheries (401), Food Science (40103), Lantbruksvetenskap och veterinärmedicin (4), Jordbruk, skogsbruk och fiske (401), Livsmedelsvetenskap (40103) |
| Popis: | Sensory attributes, fatty acid composition and vitamin E concentration of meat from intact male lambs reared in four different production systems were analysed. The production systems were: I) indoor feeding with silage and concentrate; II) cultivated pasture; III) cultivated pasture with concentrate supplement; and IV) semi-natural pasture. Meat from lambs reared on semi-natural pasture tended to have stronger hay odour (p= 0.052) and leafy flavour (p=0.078) than lamb meat from the production systems involving cultivated pasture and indoor feeding. Resistance to cutting was lower (p= 0.032) for meat from lambs reared on cultivated pasture without supplementary concentrate compared to cultivated pasture with supplemented concentrate. Production system resulted in a tendency for difference in the ratio between saturated and unsaturated fatty acids. The ratio between n-6 and n-3 was affected by production system (p< 0.0001) where the indoor feeding with silage and concentrate had a higher ratio (2.64) than the other groups (cultivated pasture plus concentrate=1.96, cultivated pasture=1.45 and semi-natural pasture=1.41). No other differences were found regarding fatty acid composition. Vitamin E concentration was higher (p< 0.0001) in all three pasture groups compared to the indoor feeding with silage and concentrate. Sensory attributes, fatty acid composition and vitamin E concentration of meat from intact male lambs reared in four different production systems were analysed. The production systems were: I) indoor feeding with silage and concentrate; II) cultivated pasture; III) cultivated pasture with concentrate supplement; and IV) semi-natural pasture. Meat from lambs reared on semi-natural pasture tended to have stronger hay odour (p= 0.052) and leafy flavour (p= 0.078) than lamb meat from the production systems involving cultivated pasture and indoor feeding. Resistance to cutting was lower (p= 0.032) for meat from lambs reared on cultivated pasture without supplementary concentrate compared to cultivated pasture with supplemented concentrate. Production system resulted in a tendency for difference in the ratio between saturated and unsaturated fatty acids. The ratio between n-6 and n-3 was affected by production system (p< 0.0001) where the indoor feeding with silage and concentrate had a higher ratio (2.64) than theother groups (cultivated pasture plus concentrate=1.96, cultivated pasture=1.45, and semi-natural pasture=1.41). No other differences were found regarding fatty acid composition. Vitamin E concentration was higher (p< 0.0001) in all three pasture groups compared to the indoor feeding with silage and concentrate. |
| Popis súboru: | electronic |
| Prístupová URL adresa: | https://researchportal.hkr.se/ws/files/92013456/154949-Article_Text-398279-2-10-20250521.pdf |
| Databáza: | SwePub |
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| Items | – Name: Title Label: Title Group: Ti Data: Influence of different production systems on the sensory attributes, fatty acid composition and vitamin E concentration in meat from intact male lambs – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Stenberg%2C+Elin%22">Stenberg, Elin</searchLink><br /><searchLink fieldCode="AR" term="%22Olsson%2C+Viktoria%22">Olsson, Viktoria</searchLink><br /><searchLink fieldCode="AR" term="%22Karlsson%2C+Anders+H%2E%22">Karlsson, Anders H.</searchLink><br /><searchLink fieldCode="AR" term="%22Wendin%2C+Karin%22">Wendin, Karin</searchLink><br /><searchLink fieldCode="AR" term="%22Arvidsson+Segerkvist%2C+Katarina%22">Arvidsson Segerkvist, Katarina</searchLink> – Name: Author Label: Contributors Group: Au Data: Kristianstad University, Faculty of Natural Science, Högskolan Kristianstad, Fakulteten för naturvetenskap, Originator<br />Kristianstad University, Centrum för Mat Hälsa och Handel Högskolan Kristianstad (FOHRK), Högskolan Kristianstad, Centre for Food Health and Retail at Kristianstad University (FOHRK), Originator<br />Kristianstad University, Faculty of Natural Science, Food and Meals in Everyday Life (MEAL), Högskolan Kristianstad, Fakulteten för naturvetenskap, Food and Meals in Everyday Life (MEAL), Originator<br />Kristianstad University, Faculty of Natural Science, Department of Food and Meal Science, Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap, Originator – Name: TitleSource Label: Source Group: Src Data: <i>Agricultural and Food Science</i>. 34(2):104-112 – Name: Subject Label: Subject Terms Group: Su Data: <searchLink fieldCode="DE" term="%22Agricultural+and+Veterinary+sciences+%284%29%22">Agricultural and Veterinary sciences (4)</searchLink><br /><searchLink fieldCode="DE" term="%22Agriculture%22">Agriculture</searchLink><br /><searchLink fieldCode="DE" term="%22Forestry+and+Fisheries+%28401%29%22">Forestry and Fisheries (401)</searchLink><br /><searchLink fieldCode="DE" term="%22Food+Science+%2840103%29%22">Food Science (40103)</searchLink><br /><searchLink fieldCode="DE" term="%22Lantbruksvetenskap+och+veterinärmedicin+%284%29%22">Lantbruksvetenskap och veterinärmedicin (4)</searchLink><br /><searchLink fieldCode="DE" term="%22Jordbruk%22">Jordbruk</searchLink><br /><searchLink fieldCode="DE" term="%22skogsbruk+och+fiske+%28401%29%22">skogsbruk och fiske (401)</searchLink><br /><searchLink fieldCode="DE" term="%22Livsmedelsvetenskap+%2840103%29%22">Livsmedelsvetenskap (40103)</searchLink> – Name: Abstract Label: Description Group: Ab Data: Sensory attributes, fatty acid composition and vitamin E concentration of meat from intact male lambs reared in four different production systems were analysed. The production systems were: I) indoor feeding with silage and concentrate; II) cultivated pasture; III) cultivated pasture with concentrate supplement; and IV) semi-natural pasture. Meat from lambs reared on semi-natural pasture tended to have stronger hay odour (p= 0.052) and leafy flavour (p=0.078) than lamb meat from the production systems involving cultivated pasture and indoor feeding. Resistance to cutting was lower (p= 0.032) for meat from lambs reared on cultivated pasture without supplementary concentrate compared to cultivated pasture with supplemented concentrate. Production system resulted in a tendency for difference in the ratio between saturated and unsaturated fatty acids. The ratio between n-6 and n-3 was affected by production system (p< 0.0001) where the indoor feeding with silage and concentrate had a higher ratio (2.64) than the other groups (cultivated pasture plus concentrate=1.96, cultivated pasture=1.45 and semi-natural pasture=1.41). No other differences were found regarding fatty acid composition. Vitamin E concentration was higher (p< 0.0001) in all three pasture groups compared to the indoor feeding with silage and concentrate.<br />Sensory attributes, fatty acid composition and vitamin E concentration of meat from intact male lambs reared in four different production systems were analysed. The production systems were: I) indoor feeding with silage and concentrate; II) cultivated pasture; III) cultivated pasture with concentrate supplement; and IV) semi-natural pasture. Meat from lambs reared on semi-natural pasture tended to have stronger hay odour (p= 0.052) and leafy flavour (p= 0.078) than lamb meat from the production systems involving cultivated pasture and indoor feeding. Resistance to cutting was lower (p= 0.032) for meat from lambs reared on cultivated pasture without supplementary concentrate compared to cultivated pasture with supplemented concentrate. Production system resulted in a tendency for difference in the ratio between saturated and unsaturated fatty acids. The ratio between n-6 and n-3 was affected by production system (p< 0.0001) where the indoor feeding with silage and concentrate had a higher ratio (2.64) than theother groups (cultivated pasture plus concentrate=1.96, cultivated pasture=1.45, and semi-natural pasture=1.41). No other differences were found regarding fatty acid composition. Vitamin E concentration was higher (p< 0.0001) in all three pasture groups compared to the indoor feeding with silage and concentrate. – Name: Format Label: File Description Group: SrcInfo Data: electronic – Name: URL Label: Access URL Group: URL Data: <link linkTarget="URL" linkTerm="https://researchportal.hkr.se/ws/files/92013456/154949-Article_Text-398279-2-10-20250521.pdf" linkWindow="_blank">https://researchportal.hkr.se/ws/files/92013456/154949-Article_Text-398279-2-10-20250521.pdf</link> |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.23986/afsci.154949 Languages: – Text: English PhysicalDescription: Pagination: PageCount: 9 StartPage: 104 Subjects: – SubjectFull: Agricultural and Veterinary sciences (4) Type: general – SubjectFull: Agriculture Type: general – SubjectFull: Forestry and Fisheries (401) Type: general – SubjectFull: Food Science (40103) Type: general – SubjectFull: Lantbruksvetenskap och veterinärmedicin (4) Type: general – SubjectFull: Jordbruk Type: general – SubjectFull: skogsbruk och fiske (401) Type: general – SubjectFull: Livsmedelsvetenskap (40103) Type: general Titles: – TitleFull: Influence of different production systems on the sensory attributes, fatty acid composition and vitamin E concentration in meat from intact male lambs Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Stenberg, Elin – PersonEntity: Name: NameFull: Olsson, Viktoria – PersonEntity: Name: NameFull: Karlsson, Anders H. – PersonEntity: Name: NameFull: Wendin, Karin – PersonEntity: Name: NameFull: Arvidsson Segerkvist, Katarina – PersonEntity: Name: NameFull: Kristianstad University, Faculty of Natural Science, Högskolan Kristianstad, Fakulteten för naturvetenskap, Originator – PersonEntity: Name: NameFull: Kristianstad University, Centrum för Mat Hälsa och Handel Högskolan Kristianstad (FOHRK), Högskolan Kristianstad, Centre for Food Health and Retail at Kristianstad University (FOHRK), Originator – PersonEntity: Name: NameFull: Kristianstad University, Faculty of Natural Science, Food and Meals in Everyday Life (MEAL), Högskolan Kristianstad, Fakulteten för naturvetenskap, Food and Meals in Everyday Life (MEAL), Originator – PersonEntity: Name: NameFull: Kristianstad University, Faculty of Natural Science, Department of Food and Meal Science, Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap, Originator IsPartOfRelationships: – BibEntity: Dates: – D: 21 M: 05 Type: published Y: 2025 Identifiers: – Type: issn-print Value: 14596067 – Type: issn-locals Value: SWEPUB_FREE – Type: issn-locals Value: HKR_SWEPUB Numbering: – Type: volume Value: 34 – Type: issue Value: 2 Titles: – TitleFull: Agricultural and Food Science Type: main |
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