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

Simple item page
dc.contributor.authorEchegaray, Noemí
dc.contributor.authorDomínguez, Rubén
dc.contributor.authorCadavez, Vasco A. P.
dc.contributor.authorBermúdez, Roberto
dc.contributor.authorPurriños, Laura
dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorHoffman, Ettiene
dc.contributor.authorLorenzo, José M.
dc.date.accessioned2021-07-14T06:47:34Z
dc.date.available2021-07-14T06:47:34Z
dc.date.copyright© 2021
dc.date.issued2021-07
dc.descriptionThis article is not available at CUD collection. The version of scholarly record of this article is published in Foods (2021), available online at: https://doi.org/10.3390/foods10071450en_US
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 < 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 < 0.05) by the production system, whereas total hydrocarbons and ketones were not affected (p > 0.05). As a general conclusion, the production system had very high influence not only in proximate composition but also in the volatile compounds. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.en_US
dc.description.sponsorshipAcciones de Programación Conjunta Internacional Consellería de Cultura, Educación e Orde-nación Universitaria European Commission / SusAn/0002/2016 Fundação para a Ciência e a Tecnologia / UIDB/00690/2020 Consellería de Cultura, Educación e Ordenación Universitaria, Xunta de Galicia CYTED Ciencia y Tecnología para el Desarrollo / 119RT0568 Fundació Catalana de Trasplantament Xunta de Galicia / IN606A-2018/002 Agencia Estatal de Investigación / PCIN-2017-053en_US
dc.identifier.citationEchegaray, N., Domínguez, R., Cadavez, V. A. P., Bermúdez, R., Purriños, L., Gonzales-Barron, U., . . . Lorenzo, J. M. (2021). Influence of the production system (intensive vs. extensive) at farm level on proximate composition and volatile compounds of Portuguese lamb meat. Foods, 10(7). https://doi.org/10.3390/foods10071450en_US
dc.identifier.issn23048158
dc.identifier.urihttps://doi.org/10.3390/foods10071450
dc.identifier.urihttp://hdl.handle.net/20.500.12519/412
dc.language.isoenen_US
dc.publisherMDPI AGen_US
dc.relationAuthors Affiliations : Echegaray, N., Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia No 4, Ourense, San Cibrao das Viñas, 32900, Spain; Domínguez, R., Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia No 4, Ourense, San Cibrao das Viñas, 32900, Spain; Cadavez, V.A.P., Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, 5300-253, Portugal; Bermúdez, R., Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia No 4, Ourense, San Cibrao das Viñas, 32900, Spain; Purriños, L., Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia No 4, Ourense, San Cibrao das Viñas, 32900, Spain; Gonzales-Barron, U., Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, 5300-253, Portugal; Hoffman, E., Faculty of Management, Canadian University Dubai, Dubai, 117781, United Arab Emirates; Lorenzo, J.M., Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia No 4, Ourense, San Cibrao das Viñas, 32900, Spain, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, 32004, Spain
dc.relation.ispartofseriesFoods;Volume 10, Issue 7
dc.rightsCreative Commons Attribution License
dc.rights.holderCopyright : © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectBordaleira-de-entre-douro-e-minhoen_US
dc.subjectConcentrateen_US
dc.subjectPastureen_US
dc.subjectRearing systemen_US
dc.subjectVolatile compoundsen_US
dc.titleInfluence of the production system (Intensive vs. extensive) at farm level on proximate composition and volatile compounds of Portuguese lamb meaten_US
dc.typeArticleen_US

Files

Collections

Human Resource Management