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

dc.contributor.author Echegaray, Noemí
dc.contributor.author Domínguez, Rubén
dc.contributor.author Cadavez, Vasco A. P.
dc.contributor.author Bermúdez, Roberto
dc.contributor.author Purriños, Laura
dc.contributor.author Gonzales-Barron, Ursula
dc.contributor.author Hoffman, Ettiene
dc.contributor.author Lorenzo, José M.
dc.date.accessioned 2021-07-14T06:47:34Z
dc.date.available 2021-07-14T06:47:34Z
dc.date.copyright © 2021
dc.date.issued 2021-07
dc.description This 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/foods10071450 en_US
dc.description.abstract Today’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.sponsorship Acciones 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-2017-053 en_US
dc.identifier.citation Echegaray, 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/foods10071450 en_US
dc.identifier.issn 23048158
dc.identifier.uri https://doi.org/10.3390/foods10071450
dc.identifier.uri http://hdl.handle.net/20.500.12519/412
dc.language.iso en en_US
dc.publisher MDPI AG en_US
dc.relation Authors 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.ispartofseries Foods;Volume 10, Issue 7
dc.rights Creative Commons Attribution License
dc.rights.holder Copyright : © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.subject Bordaleira-de-entre-douro-e-minho en_US
dc.subject Concentrate en_US
dc.subject Pasture en_US
dc.subject Rearing system en_US
dc.subject Volatile compounds en_US
dc.title Influence of the production system (Intensive vs. extensive) at farm level on proximate composition and volatile compounds of Portuguese lamb meat en_US
dc.type Article en_US
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