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The aim of this work was to study the effects of red orange and lemon extract (RLE) inclusion on volatile organic compounds (VOCs) and sensory profile of lamb meat aged seven days. A total of 44 Merino lambs were randomly divided into two experimental groups: one that received the RLE (n = 22) and the control group (CON; n = 22). The RLE extract was orally and individually administered (90 mg/kg of live weight) to each lamb every day from colostrum assumption until slaughter (40 ± 1 days). Longissimus lumborum muscle was sampled and dry aged at 4 °C for seven days. The VOC and sensorial analyses were carried out at 1, 3 and 7 days. A total of 65 VOCs were detected. Aldehyde family was the most abundant, followed by ketones and alcohols in both groups. Extending ageing period, content of aldehydes and thiols increased only in control group (p 0.05). Regardless of dietary treatment, sensory evaluation, tenderness and juiciness showed a similar trend in both groups. Along ageing days, a significant improvement in these patterns was observed (p

A group of restaurants created a club around a lamb meat product to improve its promotion and achieve customers’ commitment and satisfaction. The objective is to analyse the relationship between the restaurateurs and the final consumer (B2C). A structured questionnaire survey was used to collect the data. Consumers like promotional activities, but their participation is rather low depending on age. From the structural equation model, it was determined that customer satisfaction has a high influence on customer commitment to the establishment; however, promotion and recognition have a very low influence on customer satisfaction and commitment.

Summary: In the present study, epigallocatechin‐3‐gallate (EGCG)‐loaded Spirulina platensis (SP) microcarriers (SP@EGCG) were constructed and used to extend the shelf‐life of minced lamb meat as an antioxidant with good sustained release properties. Results showed that the encapsulation efficiency and encapsulation yield of SP@EGCG microcarriers were 91.19 ± 1.18% and 133.19 ± 1.34 μg mg−1, respectively. Results of fluorescence microscopy, Fourier transform infrared spectroscopy, X‐ray diffraction, scanning electron microscopy and differential scanning calorimetry confirmed that the EGCG was successfully loaded in SP through hydrogen bonding interactions, and existing in an amorphous state. SP@EGCG displayed excellent antioxidant activity and stability. The SP@EGCG presented cumulative release in four food models (water, 3% acetic acid, 10% ethanol and 50% ethanol), and the cumulative release of SP@EGCG in 50% ethanol was the highest. These results indicated that SP can be used as a novel carrier of EGCG, and the prepared SP@EGCG microcarriers had potential applications in extending the shelf‐life of lamb meat. [ABSTRACT FROM AUTHOR]

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Agrifood by-products contain nutrients and bioactive compounds that can be used in the diets of livestock – thereby value-adding to an otherwise waste product of environmental and economic significance. This study investigated the effect of dietary pomegranate pulp in the total mixed ration of Ghezel lambs, evaluating its effect on growth performance, blood parameters, carcass traits, as well as meat quality and shelf life. 3-month-old Ghezel lambs (individually housed, n = 8) were randomly assigned to be either non-supplemented (control) or supplemented with 100 g/kg DM of sun-dried pomegranate pulp for 28 days, post-adjustment. Results showed that supplementation of lamb diets with pomegranate pulp significantly increased liveweight and average daily gains, while not significantly affecting dry matter intake. Lamb serum urea and alkaline phosphatase concentrations and hot carcass weight were increased with pomegranate pulp supplementation. Compared to control lambs, the meat from lambs fed the supplemented diet had higher concentrations of intramuscular fat, mono- and polyunsaturated fatty acid, total unsaturated fatty acid, and meat phenolic compounds. Pomegranate pulp supplemented lambs also had a higher ratio of polyunsaturated to saturated fatty acids; and produced liver tissue with less fat and ash contents. Meat oxidative status (thiobarbituric acid reactive substance) and quality (water holding capacity, colour, and pH) were improved when lambs were supplemented with pomegranate pulp. These findings demonstrate that using pomegranate pulp as a feed for Ghezel lambs has advantageous effects on animal performance and meat quality, offering valorisation of an agrifood by-product.

The determination of fatty acids composition of glycerolipids and glycerophospholipids of meat from longissimus thoracis of six breeds of lamb produced on pasture in Uruguay was undertaken by gas chromatography. Also some lipids health indices and lipids metabolism enzymes were determined. The studied lambs were males aged of 11–12 months of breeds and biotypes Highlander® (H), Merino Dohne (MD), Corriedale (C), Corriedale Pro® (CPRO), a crossing between Corriedale × Australian Merino (C×AM) and Romney Marsh (RM). The animals were reared on pasture in identical conditions without supplementation. The grazing was rotational based on a winter annual crops oats (Avena sativa spp.), cocksfoot, (Dactylis glomerata spp.) and white clover (Trifolium repens spp.). The results of the study did not show substantial differences between breeds regarding the fatty acids composition of meat, except for few relevant fatty acids such as C16:0 (MD>C), C18:3n3 (HCPRO, CxAM), C18:2n6 (H

Vacuum-packed lamb sausages with or without red propolis extract and a reduced sodium nitrite content were evaluated for oxidative and microbiological stability during storage for 21 days at 2 °C. The following treatments were evaluated: EN150 (control, base formulation (BF) + 500 mg/kg sodium erythorbate and 150 mg/kg sodium nitrite); EN75 (BF + 500 mg/kg sodium erythorbate and 75 mg/kg sodium nitrite); P1N75 (without the addition of erythorbate, BF + 1800 mg/kg propolis extract and 75 mg/kg sodium nitrite); and P2N75 (without the addition of erythorbate, BF + 3600 mg/kg propolis extract and 75 mg/kg sodium nitrite). Analyses were conducted to characterize the samples on day 0 with respect to the proximate composition (moisture, protein, fat, and ash) and sensory acceptance. Stability during refrigerated storage was evaluated on days 0, 7, 14 and 21 for the parameters pH, color profile (L*, a*, and b*), TBARs index (oxidative stability) and microbiological count of aerobic psychrotrophic microorganisms. Texture profile, cooking weight loss (WLC), peroxide index and free fatty acids were evaluated on days 0 and 21. The treatments with propolis and reduced nitrite (EN150 and P1N75) showed a red color intensity (a*) similar to the treatment with erythorbate and the same nitrite content (EN75) at the end of storage, maintaining the characteristic reddish color of the sausages. The extract slowed down lipid oxidation during storage, especially P2N75, which showed the lowest level of TBARS (0.39 mg MDA/kg) and the peroxide index (2.13 mEq g O2) on day 21. The residual nitrite value in EN75 was the lowest (p < 0.05) on day 21, showing that synthetic antioxidants are more efficient than the extract in nitrite reduction reactions. The results for the counts of psychrotrophic microorganisms showed that the extract did not have the expected antimicrobial effect on the growth of this microorganisms, and leveling the results revealed no differences (p < 0.05) between the treatments. Despite the red propolis extract not showing a significant antimicrobial improvement in lamb sausages, it can be considered a healthy option with good prospects for replacing synthetic antioxidants with a natural product. [ABSTRACT FROM AUTHOR]

To investigate the effect of low voltage electrostatic field combined with high humidity thawing on the water-holding capacity of frozen lamb meat, lamb hindleg meat after 24 h of postmortem aging was frozen in a refrigerator at −18 ℃ for 24 h and then thawed. The effects of low voltage electrostatic field combined with high humidity thawing (current of 0.2 mA, voltage of 2 500 V, 4 ℃, and relative humidity of 98%) on the thawing rate, water retention, moisture distribution, carbonyl content, total sulfhydryl content, solubility, surface hydrophobicity, protein secondary structure and protein tertiary structure of lamb meat were evaluated in comparison with those of another three thawing methods: refrigerator thawing (4 ℃, and relative humidity of 55%), low voltage electrostatic field assisted thawing (current of 0.2 mA, voltage of 2 500 V, 4 ℃, relative humidity of 55%), and high humidity thawing (4 ℃, and relative humidity 98%). The results showed that among the four thawing methods, low voltage electrostatic field combined with high humidity thawing had the shortest thawing time (519 min), the lowest thawing loss (3.37%), cooking loss (30.60%), carbonyl content (3.85 nmol/mg) and surface hydrophobicity (21.90 μg), relative content of immobilized water (97.96%) closest to that of fresh meat (98.44%), the highest total sulfhydryl content (28.55 nmol/mg) and solubility (29.98%), and the most stable protein secondary and tertiary structures, indicating that this thawing method shortened the thawing time, effectively inhibited protein oxidative denaturation, and reduced the juice loss, and myofibrillar proteins from the treated lamb meat had the highest water hydration capacity and the best water-holding capacity.

IntroductionHu sheep, known for its high quality and productivity, lack fundamental scientific research in China.MethodsThis study focused on the effects of 24 h postmortem aging on the meat physiological and transcriptomic alteration in Hu sheep.ResultsThe results showed that the 24 h aging process exerts a substantial influence on the mutton color, texture, and water content as compared to untreated group. Transcriptomic analysis identified 1,668 differentially expressed genes. Functional enrichment analysis highlighted the importance of glycolysis metabolism, protein processing in endoplasmic reticulum, and the FcγR-mediated phagocytosis pathway in mediating meat quality modification following postmortem aging. Furthermore, protein-protein interaction analysis uncovered complex regulatory networks involving glycolysis, the MAPK signaling pathway, protein metabolism, and the immune response.DiscussionCollectively, these findings offer valuable insights into the molecular mechanisms underlying meat quality changes during postmortem aging in Hu sheep, emphasizing the potential for improving quality control strategies in mutton production.

Copyright of Knowledge: International Journal is the property of Institute for Knowledge Management and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of our study was to evaluate the technological (pH, water holding capacity, cooking loss, oxidation-reduction potential, water activity, color parameters, and microbiological purity) and nutritional suitability of the meat of selected lamb breeds by analyzing the indicators (fatty acid profile, fat nutritional indices, lipid oxidation, basic meat composition) that determine the quality of lipids present in the meat. A comparative analysis of meat from native Polish breeds Uhruska, Świniarka, and Wrzosówka showed that these breeds are characterized by high-quality meat. The chemical composition of meat did not significantly differ between the studied breeds. However, the fatty acid composition and atherogenicity and thrombogenicity indices of meat differed significantly between the breeds with the meat of Wrzosówka lambs having a distinct advantage and the most significant potential to protect against cardiovascular problems. Furthermore, the meat of Wrzosówka breed had color parameters that are most desired by consumers. The results presented here are of practical importance as combining meat from different breeds of lambs can allow achieving high product quality. The meat of Wrzosówka breed can be successfully used for producing such products and can serve as flagship meat for export to other European and global markets. [ABSTRACT FROM AUTHOR]

Chinese prickly ash and cinnamon contain many antioxidants, which scavenge free radicals and can reduce many harmful compounds, such as heterocyclic aromatic amines (HAAs). Modern technologies used for cooking, such as the use of superheated steam roasting, are beneficial in decreasing the development of HAAs. The current study was based on the use of these two spices in roasted lamb patties to mitigate the formation of HAAs in superheated steam roasted patties. Results exhibited significant differences (p < 0.05) in the content of both polar and non-polar HAAs as compared to control patties. In cinnamon roasted patties, polar HAAs were reduced from 23.76 to 10.56 ng g−1, and non-polar HAAs were reduced from 21.34 to 15.47 ng g−1. In Chinese prickly ash patties, polar and non-polar HAAs were 43.60 ng g−1 and 35.74 ng g−1, respectively. Similarly, cinnamon-treated patties showed a significantly higher (p < 0.05) reduction in polar HAAs (23.52 to 12.41 ng g−1) than non-polar (16.08 to 9.51 ng g−1) at concentrations of 0.5–1.5%, respectively, as compared to the control, with 45.81 ng g−1 polar and 35.09 ng g−1 non-polar HAAs. The polar HAAs tested were PhIP, DMIP, IQx, and 8-MeIQx, while the non-polar were harman and norharman. Both spices and superheated steam controlled HAAs to a significant level in lamb meat patties. [ABSTRACT FROM AUTHOR]

Summary: Hydrogen sulfide (H2S), as an important freshness indicator of meat, can effectively reflect the degree of spoilage. However, establishing a multiple parameters fusion model with temperature correction to fit the relationship between the H2S concentration and other freshness indicators is still a challenge. In this study, the M. longissimus thoracis et lumborum muscle (LTL) of lamb was stored in air packaging at 0 °C, 4 °C, 8 °C, 12 °C and 25 °C, respectively, to monitor the changes of gaseous H2S and other fresh indicators. The correlation analysis indicates that H2S concentration is highly consistent with lamb meat freshness. During the analysis, the well‐fitted Stirling models show high statistical relationships between H2S and total viable count (TVC)/total volatile base nitrogen (TVB‐N) values with the determination coefficients (R2) all exceeding 0.9000. Subsequently, the fusion freshness prediction models with the temperature corrections were successfully established by fusing the exponential models into the Stirling models. As verified, the fusion freshness prediction models based on H2S concentration can offer accurate predictions of the TVC and TVB‐N values of lamb meat at different temperatures with an R2 of 0.9352 and 0.8627, respectively. The proposed models might be used to accurately forecast and evaluate the freshness of meat in the process of storage. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The meat industry has taken several measures to expand its shelf life, such as frozen storage and thermal treatments. Hence, the valuable content in red meat, such as vitamin B12, could be affected by this handling. This study aimed to assess the vitamin B12 losses in Algerian Hamra lamb meat caused by frozen storage (06 months at -18 °C) and boiling for 45 minutes at 80 °C with regard to modifications in water-holding capacity (WHC). Samples of Longissimus lumborum (LL) and Longissimus thoracis (LT) were utilized to assess this micronutrient using microbiological assay (VitaFast®). In comparison with Fresh Raw Meat (FeRM), Frozen Raw Meat (FoRM) was marked by a reduced difference in B12 content (1.36 ± 0.14 vs. 1.19 ± 0.12 µg/100 g, respectively). However, the values of B12 decreased significantly in Fresh Boiled Meat (FeBM) (0.78 ± 0.40) and Frozen Boiled Meat (FoBM) (1.00 ± 0.07) compared to FeRM. The recorded values of cooking loss (CL) and forced drip loss (FDP) appeared identical. The B12 vitamin content in Hamra lamb meat is generally affected by cooking processes (longer time and higher temperature treatments) than short freezing storage (less than 06 months at – 18 °C). [ABSTRACT FROM AUTHOR]

This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade (M) formulations were created based on acid whey (AW) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu), either alone or combined with freeze-dried apple (AP) or blackcurrant (BC) pomace. The most appropriate fermentation times for the marinades were selected according to the lower pH values and higher viable LAB counts in the samples. Additionally, the antimicrobial activity of the selected marinades against pathogenic and opportunistic bacterial strains was tested. The characteristics of the LM were analysed after 24 and 48 h of treatment, including physicochemical, technological, and microbiological parameters, as well as overall acceptability. It was established that, after 48 h of fermentation, all of the tested marinades, except M-AWLuBC, had lactic acid bacterial counts > 8.0 log10 CFU·mL−1 and pH values < 3.74. The broadest spectra of pathogen inhibition were observed in the M-AWLuAP and M-AWLuBC marinades. The latter formulations improved the water holding capacity (WHC) and overall acceptability of the LM, while, in the LM-AWLcAP samples, histamine, cadaverine, putrescine, tryptamine, and phenylethylamine were not formed. Lastly, LM treatment with the M-AWLcAP and M-AWLuAP formulas for 48 h achieved the highest overall acceptability (9.04 and 9.43), tenderness (1.53 and 1.47 kg·cm−2) and WHC (2.95% and 3.5%) compared to the control samples. [ABSTRACT FROM AUTHOR]

Community-based breeding programs (CBBPs) have shown, at pilot scale, to be effective and beneficial in achieving genetic progress and in improving livelihoods of smallholder communities. In Ethiopia 134 sheep and goat CBBPs were operational producing their own improved rams and bucks. Based on experience the implementation of further programs is possible with appropriate private and public support. A different challenge is the efficient dissemination of the improved genetics produced in current CBBPs to create population-wide economic impact. We present a framework applied to the Ethiopian Washera sheep breed to meet this challenge. We propose the establishment of a genetic improvement structure that supports a meat commercialization model based on the integration of community-based breeding program cooperatives, client communities and complementary services such as fattening enterprises. We calculated that the recently established 28 community-based breeding programs in the Washera breeding tract can provide genetically improved rams to 22% of the four million head. To reach the whole population 152 additional CBBPs are needed. We simulated the genetic improvements obtainable in the current 28 CBBPs assuming realized genetic progress in CBBPs of a similar breed and calculated the expected additional lamb carcass meat production after 10 years of selection to be 7 tons and the accumulated discounted benefit 327 thousand USD. These benefits could be increased if the CBBPs are linked to client communities by providing them with improved rams: additional meat production would be 138 tons with a value of 3,088 thousand USD. The total meat production of the existingWashera CBBPs was calculated at 152 tons and the joint meat production of CBBPs if integrated with client communities would be 3,495 tons. A full integration model, which includes enterprises purchasing lambs for fattening, can produce up to 4,255 tons of meat. We conclude that Washera CBBPs cooperatives can benefit from a higher level of organization to produce population-wide genetic improvement and economic benefits. Unlike in the dairy and chicken industries, for low input sheep and goat smallholder systems the proposed commercialization model puts breeder cooperatives at the center of the operation. Cooperatives need to be capacitated and supported to become fully functional business ventures. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effects of supplementing grape pomace (GP) in lambs' diets. A total of 30 lambs homogeneous for body weight (13.1 ± 2.1 kg) and age (25–30 days) were randomly allocated into two groups. The control group (CTR) received a standard diet for 45 days, while in the same period the experimental group (GP+) was fed with a diet containing 10% GP on a dry matter (DM) basis. The meat samples from the two groups showed no significant differences in drip loss, cooking loss, meat color and total lipid amount. However, the experimental feeding strategy influenced the meat fatty acid composition, with an increase in the relative percentages of stearic, vaccenic and rumenic acids. In particular, the increase in rumenic acids is associated with several health benefits attributed to its high bioactive properties. In cooked meat samples stored for 5 days at 4 °C, the dietary GP supplementation induced an increase in nonanal and 1-octen-3-ol and a significant reduction of hexanal, an indicator of oxidation; this improved resistance to oxidation in the GP+ samples and was also confirmed by the thiobarbituric acid reactive species (TBARS) test. In summary, the present study showed that the dietary GP supplementation was effective in improving the fatty acid composition and the oxidative stability of lamb meat. The use and valorization of the GP as a matrix of interest for zootechnical nutrition can, therefore, represent a suitable strategy for improving the qualitative aspects of animal production. [ABSTRACT FROM AUTHOR]

Vacuum-packed lamb sausages with or without red propolis extract and a reduced sodium nitrite content were evaluated for oxidative and microbiological stability during storage for 21 days at 2 °C. The following treatments were evaluated: EN150 (control, base formulation (BF) + 500 mg/kg sodium erythorbate and 150 mg/kg sodium nitrite); EN75 (BF + 500 mg/kg sodium erythorbate and 75 mg/kg sodium nitrite); P1N75 (without the addition of erythorbate, BF + 1800 mg/kg propolis extract and 75 mg/kg sodium nitrite); and P2N75 (without the addition of erythorbate, BF + 3600 mg/kg propolis extract and 75 mg/kg sodium nitrite). Analyses were conducted to characterize the samples on day 0 with respect to the proximate composition (moisture, protein, fat, and ash) and sensory acceptance. Stability during refrigerated storage was evaluated on days 0, 7, 14 and 21 for the parameters pH, color profile (L*, a*, and b*), TBARs index (oxidative stability) and microbiological count of aerobic psychrotrophic microorganisms. Texture profile, cooking weight loss (WLC), peroxide index and free fatty acids were evaluated on days 0 and 21. The treatments with propolis and reduced nitrite (EN150 and P1N75) showed a red color intensity (a*) similar to the treatment with erythorbate and the same nitrite content (EN75) at the end of storage, maintaining the characteristic reddish color of the sausages. The extract slowed down lipid oxidation during storage, especially P2N75, which showed the lowest level of TBARS (0.39 mg MDA/kg) and the peroxide index (2.13 mEq g O2) on day 21. The residual nitrite value in EN75 was the lowest (p < 0.05) on day 21, showing that synthetic antioxidants are more efficient than the extract in nitrite reduction reactions. The results for the counts of psychrotrophic microorganisms showed that the extract did not have the expected antimicrobial effect on the growth of this microorganisms, and leveling the results revealed no differences (p < 0.05) between the treatments. Despite the red propolis extract not showing a significant antimicrobial improvement in lamb sausages, it can be considered a healthy option with good prospects for replacing synthetic antioxidants with a natural product.

Various lamb-based processed products have become popular in many countries, including Indonesia that are well known for lamb satay, lamb curry, grilled lamb, and others. Processing lamb meat into sausages is a potential alternative to diversify lamb-based processed food. This study aims to develop a lamb-based processed product in form of emulsion sausage. We used mixed lamb meat and fat of Batur lamb (0, 5, 10, 15, 20 and 25%) that was coarsely ground and added with 2.0% salt, 0.5% dextrose, 0.5% garlic powder, 0.5% pepper powder, 0.3% paprika powder and 0.5% chili powder. Meat, fat, and other ingredients are mixed evenly and then put into collagen casings and measured 10-cm long. Next, the sausage was steamed for +45 minutes, then cooled and drained. We used an experimental method with a Completely Randomized Design (CRD) assigning 6 treatments and 4 replicates. The treatments included T0: Lamb sausage without fat; T1 : Lamb sausage + 5% fat; T2 : Lamb sausage + 10% fat; T3 : Lamb sausage + 15% fat; T4 : Lamb sausage + 20% fat and T5 : Lamb sausage + 25% fat. The observed characteristics of sausages were chemical content (moisture, protein, fat, and ash content) and organoleptic properties (preferred colour, aroma, texture, taste, and acceptability). F test (anova) results showed that the treatment had a significant effect (P

Abstract Tan lamb is highly recommended breed in China. It is of great significance to understand the underlying mechanism of how water‐soluble flavor precursors metabolize in Tan lamb muscles during the postmortem aging period. In this study, we investigated the muscle pH, lactate dehydrogenase (LDH) activity, and the variations in water‐soluble flavor‐related metabolites. The proteome changes were profiled to provide insights into the biochemical changes affecting accumulation of water‐soluble flavor precursors in different aging stages (days 0, 4, and 8). The results indicated that pH value considerably decreased from day 0 to day 4, and increased from day 4 to day 8 (p

Community-based breeding programs (CBBPs) have shown, at pilot scale, to be effective and beneficial in achieving genetic progress and in improving livelihoods of smallholder communities. In Ethiopia 134 sheep and goat CBBPs were operational producing their own improved rams and bucks. Based on experience the implementation of further programs is possible with appropriate private and public support. A different challenge is the efficient dissemination of the improved genetics produced in current CBBPs to create population-wide economic impact. We present a framework applied to the Ethiopian Washera sheep breed to meet this challenge. We propose the establishment of a genetic improvement structure that supports a meat commercialization model based on the integration of community-based breeding program cooperatives, client communities and complementary services such as fattening enterprises. We calculated that the recently established 28 community-based breeding programs in the Washera breeding tract can provide genetically improved rams to 22% of the four million head. To reach the whole population 152 additional CBBPs are needed. We simulated the genetic improvements obtainable in the current 28 CBBPs assuming realized genetic progress in CBBPs of a similar breed and calculated the expected additional lamb carcass meat production after 10 years of selection to be 7 tons and the accumulated discounted benefit 327 thousand USD. These benefits could be increased if the CBBPs are linked to client communities by providing them with improved rams: additional meat production would be 138 tons with a value of 3,088 thousand USD. The total meat production of the existing Washera CBBPs was calculated at 152 tons and the joint meat production of CBBPs if integrated with client communities would be 3,495 tons. A full integration model, which includes enterprises purchasing lambs for fattening, can produce up to 4,255 tons of meat. We conclude that Washera CBBPs cooperatives can benefit from a higher level of organization to produce population-wide genetic improvement and economic benefits. Unlike in the dairy and chicken industries, for low input sheep and goat smallholder systems the proposed commercialization model puts breeder cooperatives at the center of the operation. Cooperatives need to be capacitated and supported to become fully functional business ventures.

Simple Summary: Palm kernel oil (PKO) is extracted from an oleaginous seed fruit (Elaeis guineenses Jacq.), commonly cultivated in Brazil, and it can be used strategically as a ruminal fermentation modulator and possibly affect the meat quality. We conducted an experimental trial increasing PKO levels in the diet of lambs, and we evaluated different meat quality parameters, such as carcass weight and characteristics, the yield of commercial cuts, physicochemical composition, fatty acid profile, and sensorial consumer perception. However, we observe that palm kernel oil in the diet of lambs up to the level of 5.2% did not change the physicochemical attributes of lamb meat. However, it reduced the slaughter body weight and carcass traits weight and yield, C18:3 and n-3 FA content, and juiciness by sensory panel perception, thus from the point of view of lamb meat production and fatty acid profile, the inclusion of PKO is not beneficial. This study evaluated the effects of palm kernel oil (PKO) in the diet of lambs on carcass characteristics, quality, and fatty acid profile of the meat. Forty uncastrated male Santa Inês lambs were used and divided among the treatments: PKOzero without inclusion; PKO1.3—added 1.3%; PKO2.6—added 2.6%; PKO3.9—added 3.9%; PKO5.2—added 5.2%. The carcass characteristics, the variables related to meat color, and the chemical composition of the Longissimus lumborum of lambs were not affected by the PKO inclusion. The weight of the carcasses at slaughter, hot and cold, half carcass, loin-eye area, and commercial cuts decreased linearly when PKO was added to the lamb diet (p < 0.01). CCY decreased linearly to the inclusion level of 2.66% PKO (RMSE 2.204). Total conjugated linoleic acid CLA and C18:3 n-3 GA concentrations remained stable until the inclusion levels of 3.44% PKO (RMSE 0.0956) and 2.17% (RMSE 0.0637), decreasing its concentrations as the increased level of PKO. The presence of PKO in the lambs' diet up to the level of 5.2% did not change the meat quality characteristics; thus, from the point of view of lamb meat production and fatty acid profile, the inclusion of PKO is not beneficial. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the effect of microwave-assisted freezing (MAF) on some quality attributes of lamb meat. The lamb meat was frozen under microwave irradiation with different power levels of 0%, 40%, 50%, and 60%. The microstructure of frozen lamb meat was investigated immediately after freezing by light microscopy technique. Also, the quality properties such as drip loss, texture, and color were assessed after thawing of frozen meat samples. Results showed that the average size of ice crystals at the highest level of microwave power was approximately 38% lower than the frozen sample without the application of microwave irradiation (control sample). drip loss and color change decreased by increasing the power level of microwave irradiation. Also, MAF at the power levels of 50% and 60% improved the hardness of thawed lamb meat. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A novel biodegradable film was fabricated by incorporating bacterial nanocellulose stabilized valerian root extract (VRE) Pickering emulsion into karaya gum with better antioxidant and antibacterial properties for lamb meat preservation. The valerian root extract Pickering emulsion (VPE) exhibited 98 ± 1.84 % encapsulating efficiency and excellent physical stability with an average particle size of 274.6 nm. The incorporation of VPE-5 into the film matrix increased its elongation at break (EAB), and improved water resistance and barrier properties against oxygen, water vapor, and UV light. Moreover, the antioxidant and anti-bacterial properties against S.aerous and E. coli were also improved based on VPE-5 concentration. The SEM images showed a uniform distribution of VPE-5 while FTIR and XRD revealed its compatibility with karaya gum, which improved its thermal stability. The active films showed a significant preservative effect by reducing the pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and total viable count (TVC) value of lamb meat and maintained its texture and color during the storage period of 9 days at 4 °C. These results demonstrated the inclusion of VPE-5 into Karaya gum was a promising technique and offers a great potential application as a bioactive material in food packaging. • A novel Karaya Gum-based film was developed to replace synthetic packaging. • The effects of valerian root extract Pickering emulsion (VPE) on the physicochemical properties of the active film were evaluated. • The films showed uniform structure with better antioxidant and antibacterial properties. • The mechanical and barrier properties of the films were significantly improved with the incorporation of VPE. • The active films preserved the quality and extended the shelf life of lamb meat at 4 °C. [ABSTRACT FROM AUTHOR]

This paper explores the perceptions of Spanish consumers on the use of natural antioxidants and healthy fatty acids in novel formulations of lamb burgers to improve their nutritional content and shelf life. Focus groups have been used to obtain information on burger consumption and purchase, as well as on the opinions about the use of natural ingredients. Results highlight the importance consumers place on the presence of ingredients that help improve product quality, and their acceptance to pay a premium. The use of cherry or pecan nut is a valid option, provided that consumer trust is promoted through adequate information policies. [ABSTRACT FROM AUTHOR]

The aim of the present study was to investigate the effects of a combination of crude glycerin and waste sesame seed on the growth performance, rumen fermentation, carcass characteristics, and meat fatty acid profile of lambs. Twenty-four male Karayaka lambs with initial body weights of 26.5 ± 0.53 kg were randomly divided into four groups and raised in individual pens. For 70 days, lambs were fed ad libitum the one of four concentrates: concentrate without CG and WSS (control), concentrate with 10% CG (G), concentrate with 10% WSS (W), and concentrate with 5% CG and 5% WSS (GW). All diets consisted of 85% concentrate and 15% forage (wheat straw). The dietary treatments did not affect dry matter intake, average daily gain, or feed efficiency. The rumen parameters and carcass measurements did not differ among the treatments. Greater levels of linoleic acid, total polyunsaturated fatty acids, and total n-6 fatty acids (p < 0.001) and lesser levels of margaric acid (p = 0.008) were detected in the W diet compared to the other diets. Overall, a combination of CG and WSS did not effectively increase the beneficial fatty acid content of lamb meat. However, both byproducts can partially replace grains as alternative energy sources in lambs’ concentrates up to 10% without affecting growth performance, ruminal fermentation, and carcass characteristics. [ABSTRACT FROM AUTHOR]

The shrinkage of the connective tissue and myofiber of lamb meat submitted to heat treatment or air drying at different storage stages (1, 5 and 7 days) was evaluated herein. The longitudinal and transverse shrinkage of heated lamb meat was significantly influenced by storage time and water bath heating temperature (50 °C, 70 °C and 90 °C) (p < 0.001). In contrast, the shrinkage of air-dried lamb meat was not influenced by storage time (p > 0.05). The microstructure of heated lamb meat, namely, the distance between muscle fascicles, the distance between myofibril networks, the area of myofibril networks, and the endomysium circumference, was significantly influenced by storage time (p < 0.05). During storage, the proportion of muscle fibers completely detached from endomysium increased, which could be due to the progressive degradation of proteins linking the endomysium and myofibril, including β-dystroglycan, α-dystroglycan, integrin-β1, and dystrophin. However, degradation of such proteins did not influence the shrinkage of lamb meat stored for five days or longer, since the decreased distance between myofibril networks indicated a higher shrinkage ratio of the endomysium compared to myofibers in samples air-dried at 35 °C or heated at 90 °C. The effect of these proteins on the shrinkage of heated lamb meat (raw meat stored for 1 day or less time) requires further elucidation. [ABSTRACT FROM AUTHOR]

Chinese prickly ash and cinnamon contain many antioxidants, which scavenge free radicals and can reduce many harmful compounds, such as heterocyclic aromatic amines (HAAs). Modern technologies used for cooking, such as the use of superheated steam roasting, are beneficial in decreasing the development of HAAs. The current study was based on the use of these two spices in roasted lamb patties to mitigate the formation of HAAs in superheated steam roasted patties. Results exhibited significant differences (p < 0.05) in the content of both polar and non-polar HAAs as compared to control patties. In cinnamon roasted patties, polar HAAs were reduced from 23.76 to 10.56 ng g−1, and non-polar HAAs were reduced from 21.34 to 15.47 ng g−1. In Chinese prickly ash patties, polar and non-polar HAAs were 43.60 ng g−1 and 35.74 ng g−1, respectively. Similarly, cinnamon-treated patties showed a significantly higher (p < 0.05) reduction in polar HAAs (23.52 to 12.41 ng g−1) than non-polar (16.08 to 9.51 ng g−1) at concentrations of 0.5–1.5%, respectively, as compared to the control, with 45.81 ng g−1 polar and 35.09 ng g−1 non-polar HAAs. The polar HAAs tested were PhIP, DMIP, IQx, and 8-MeIQx, while the non-polar were harman and norharman. Both spices and superheated steam controlled HAAs to a significant level in lamb meat patties.

Tan lamb is highly recommended breed in China. It is of great significance to understand the underlying mechanism of how water‐soluble flavor precursors metabolize in Tan lamb muscles during the postmortem aging period. In this study, we investigated the muscle pH, lactate dehydrogenase (LDH) activity, and the variations in water‐soluble flavor‐related metabolites. The proteome changes were profiled to provide insights into the biochemical changes affecting accumulation of water‐soluble flavor precursors in different aging stages (days 0, 4, and 8). The results indicated that pH value considerably decreased from day 0 to day 4, and increased from day 4 to day 8 (p <.05). The activity of LDH significantly increased from day 0 to day 4, and decreased from day 4 to day 8 (p <.05). Postmortem glycolysis was activated in 4 days, which directly affected the variations in metabolic enzymes and triggered the accumulation of flavor‐related carbohydrates. The free amino acids accumulated due to hydrolysis of structural proteins, with 3‐hydroxy‐L‐proline, aspartic acid, and methionine increasing from day 0 to day 4, and aspartic acid, serine, threonine, tyrosine, phenylalanine, and D‐phenylalanine from day 4 to day 8. The inosine and hypoxanthine accumulated due to the degradation of ATP. The results of the present study provide insightful information, revealing the differences in biochemical attributes in Tan lamb muscles caused by postmortem aging. [ABSTRACT FROM AUTHOR]

The objective of this study was to standardize two marination recipes and to determine any significant difference between intensively and extensively produced fresh and marinated lamb meat (Corriedale breed) through checking different quality parameters. One water-based and one oil-based marinade were standardized out of 14 marinades through sensory evaluation. Different physicochemical parameters including pH, color, volume loss, weight loss, tenderness, water holding capacity, moisture and fat content have been checked. Triangle test and ranking test were done to find out the best marinated samples. pH of marinated samples was significantly lower than fresh samples (P < 0.05). Marinated samples showed significantly higher lightness (L*) and yellowness (b*) but the lower value at redness (a*) comparing to fresh samples. All extensive samples and oil-based marinated sample exhibited significantly higher volume loss. Intensive samples were the tenderest while fresh and extensive samples appeared with higher water holding capacity. Intensive samples had the lowest and fresh samples had the highest moisture significantly (P < 0.05). Triangle test showed a significant difference in P value, 0.20 for water-based marinated sample and 0.05 for oil-based marinated samples. Extensive oil-based marinated samples had the highest ranking (α = 0.01) among other samples.

A defined Campylobacter coli (C. coli) suspension was inoculated on sterile sampling materials (cotton bud, polyester bud, cellulose sponge) and pieces of lamb meat. Various combinations of diluents (phosphate buffer saline ± Tween®80) and sampling methods (direct homogenization, simulating the excision method for meat, and swabbing) were investigated for the recovery (detachment) of C. coli cells from the inoculated samples. The obtained C. coli bacteria, as quantified by real-time PCR with respect to the dilution factors and the initial inoculum, were used for the calculation of the recovery (%) per sampling material and method. Regarding artificially inoculated sampling materials, the lowest recovery was observed for cotton buds (2.8%) and the highest for cellulose sponge (28.9%), and the differences between the obtained results were statistically significant (P < 0.05). As regards lamb meat, the lowest recovery was observed for swabbing with cotton buds (3.2%) and the highest for direct homogenization (10.7%). The results indicate an overall low rate of bacterial recovery from contaminated samples, with cellulose sponges and polyester buds being significantly superior to cotton buds, and direct homogenization of meat with diluent better than swabbing. The type of sampling materials and methods applied for the quantification of C. coli entails a key impact on determining the actual contamination of the examined samples.

In this study, the effects of propylene glycol (PG) on meat quality and molecular pathways related to energy metabolism in longissimus lumborum muscle on lambs were evaluated. Seventy-two lambs were divided into three groups consisting of 60th, 90th, and 120th of slaughter days. The dosage of the PG and slaughter days were the variables used in the study. Eight animals were slaughtered from each group on each day. The meat quality parameters (e.g., pH, protein, fatty acid profile) and IGF-1, IGFBP4, and DGAT1 (i.e., mRNA and protein levels) were evaluated. The pH 45 min post-slaughter was higher in PG groups on 120th day. On the 4th day after slaughter, the b value was the lowest in the PG3, while 7th day after slaughter it was highest in Con and PG3 on 90th day. The total n3 and n6 were lowest and the NV was highest on 120th day. The IGFBP4 was upregulated in the PG groups on all of the slaughter days. The DGAT1 was upregulated in the PG3 on the 90th day. The IGF-1, DGAT1, IGFBP4 protein levels were found to have increased in the PG3 on 90th day. The IGFBP4 was found to have decreased in the PG3 on 120th day. According to the results of the study, the oral administration of the PG at the 3 mL/kg live weight0.75 for at least 120 days may have positive effects on meat quality in lambs through the IGF-1, DGAT1, and IGFBP4 genes and the proteins encoded by these genes. [ABSTRACT FROM AUTHOR]

The study was conducted to investigate the influence of natural antioxidants extracted from tomato (Solanum lycopersicum) peel extract (TPE) and sumac (Rhus coriaria) extract (SE) on the quality of lamb meat stored for (6) months at freeze-storage (– 18 °C). Treated samples (TS) with these extracts showed a significant values (p

Gas chromatography (GC) analysis of fatty acid methyl esters (FAME) typically uses long capillary columns (≥ 100 m) which can be expensive and time consuming. The current study determined whether the major FAME of interest for human health in lamb and beef can be quantified using a 30 m compared with 120 m moderately polar capillary (BPX70) column. Lamb and beef samples with a range of intramuscular fat content from either grass- or grain-fed animals were analysed. All major FAME of human health importance, including omega-3 and omega-6 polyunsaturated fatty acids and conjugated linoleic acid (CLA) isomers, could be identified on the 30 m BPX70 column. The correlation (r 2) for fatty acid percentage between columns was > 0.98 for all major n– 3PUFA and > 0.86 for all major CLAs. When animals were fed a grain-based diet, C18:1 n– 7t (vaccenic acid) could not be resolved from C18:1n-8t when analysed on the 30 m column. The FAME profile of lamb and beef, particularly those important for nutritional composition tables, can be determined using a 30 m BPX70 column, thereby saving time and expense compared with longer columns. Particular care should be employed when analysing samples from grain-fed animals due to co-eluting of C18:1 n –8t. • Major fatty acids of human health importance could be identified in beef and lamb on a 30 m GC column. • C18:1 n –7 t could not be resolved from C18:1 n –8 t on the 30 m column when animals were fed grain. • Knowledge of the diet fed to animals may affect the accuracy and efficiency of fatty acid analysis. [ABSTRACT FROM AUTHOR]

This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade (M) formulations were created based on acid whey (AW) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu), either alone or combined with freeze-dried apple (AP) or blackcurrant (BC) pomace. The most appropriate fermentation times for the marinades were selected according to the lower pH values and higher viable LAB counts in the samples. Additionally, the antimicrobial activity of the selected marinades against pathogenic and opportunistic bacterial strains was tested. The characteristics of the LM were analysed after 24 and 48 h of treatment, including physicochemical, technological, and microbiological parameters, as well as overall acceptability. It was established that, after 48 h of fermentation, all of the tested marinades, except M-AWLuBC, had lactic acid bacterial counts > 8.0 log10 CFU·mL−1 and pH values < 3.74. The broadest spectra of pathogen inhibition were observed in the M-AWLuAP and M-AWLuBC marinades. The latter formulations improved the water holding capacity (WHC) and overall acceptability of the LM, while, in the LM-AWLcAP samples, histamine, cadaverine, putrescine, tryptamine, and phenylethylamine were not formed. Lastly, LM treatment with the M-AWLcAP and M-AWLuAP formulas for 48 h achieved the highest overall acceptability (9.04 and 9.43), tenderness (1.53 and 1.47 kg·cm−2) and WHC (2.95% and 3.5%) compared to the control samples.

The aim of this study was to evaluate the effects of supplementing grape pomace (GP) in lambs’ diets. A total of 30 lambs homogeneous for body weight (13.1 ± 2.1 kg) and age (25–30 days) were randomly allocated into two groups. The control group (CTR) received a standard diet for 45 days, while in the same period the experimental group (GP+) was fed with a diet containing 10% GP on a dry matter (DM) basis. The meat samples from the two groups showed no significant differences in drip loss, cooking loss, meat color and total lipid amount. However, the experimental feeding strategy influenced the meat fatty acid composition, with an increase in the relative percentages of stearic, vaccenic and rumenic acids. In particular, the increase in rumenic acids is associated with several health benefits attributed to its high bioactive properties. In cooked meat samples stored for 5 days at 4 °C, the dietary GP supplementation induced an increase in nonanal and 1-octen-3-ol and a significant reduction of hexanal, an indicator of oxidation; this improved resistance to oxidation in the GP+ samples and was also confirmed by the thiobarbituric acid reactive species (TBARS) test. In summary, the present study showed that the dietary GP supplementation was effective in improving the fatty acid composition and the oxidative stability of lamb meat. The use and valorization of the GP as a matrix of interest for zootechnical nutrition can, therefore, represent a suitable strategy for improving the qualitative aspects of animal production.

Context: Dietary strategies may influence the fatty acid composition of sheep meat and ultimately its nutritional and sensory quality. Aim: This study investigated the effects of silage to concentrate ratio and feeding duration on the concentration of intramuscular fatty acids and branched chain fatty acid in subcutaneous adipose tissue of lambs. Methods: Pasture fed lambs were assigned in groups of 11 to one of nine dietary treatments consisting of silage to cereal concentrate at ratios (dry matter basis) of 100:0 (silage), 50:50 (silage:concentrate) or 0:100 (concentrate) for three feeding durations (36, 54 or 72 days) pre-slaughter. A 10th group of 11 lambs remained at pasture until slaughter. Fatty acid methyl esters were prepared using a microwave-assisted method and quantified by gas chromatography with flame ionisation detection. Results: The concentration of n -3 polyunsaturated fatty acids (PUFA) and proportions of C18:3 n -3 and C18:2 cis -9 trans -11 decreased for mixed feed and/or concentrate treatments, but not for silage, from 36 to 72 days. The C18:2 n -6 and n -6 PUFA concentrations increased for mixed feed and concentrate, but not for silage, from 36 to 72 days. The animals that remained at pasture had lower C18:2 n -6 and n -6 PUFA than those receiving mixed feed for 72 days, concentrate for 54 days and concentrate for 72 days, but higher C18:3 n -3, C18:2 cis -9 trans -11 and n -3 PUFA concentrations than the indoor finishing groups. The n -6/ n -3 PUFA ratio was lower in pastured lambs compared to the other groups. 4-Methyloctanoic acid and 4-ethyloctanoic acid were higher in concentrate and mixed feed treatments than in silage while 4-methylnonanoic acid increased with increase in concentrate level in the diet. Conclusion: The ratio of silage to concentrate in the diet and duration of feeding pre-slaughter influence the fatty acid composition of muscle and subcutaneous adipose tissue of lambs. Implications: The results are important for lamb producers in understanding the nutritional and sensory implications of altering lamb diets. The fatty acid profile of meat from lambs fed a pasture diet is affected by changing the diet before slaughter. The effect of pasture on meat fatty acids is partially conserved by feeding lambs on grass silage for up to 72 days, or cereal-containing diets for less than 36 days, before slaughter. Feeding cereal-containing diets to lambs for more than 54 days results in a meat fatty acid profile that reflects the composition of the cereal-containing diet. [ABSTRACT FROM AUTHOR]

This study aims to determine the effects of the inclusion of waste sesame seed (WSS) to concentrate feed on performance, carcass characteristics, and meat fatty acid profile of Karayaka lambs. A total of twenty-three lambs were randomly allocated to a control group (11 lambs, with an average live weight of 23.39±0.58 kg) and an experimental group (12 lambs, with an average live weight 23.55±0.41 kg). Also, each of the group was divided into two subgroups according to their gender. The lambs were fed with isonitrogenous (17% CP) and isocaloric (2650 kcal/kg ME) concentrate feeds containing either 0% WSS (control) or 10% WSS (experimental) for 60 days. Final live weight, average daily weight gain (ADG), feed conversion ratio (FCR), and carcass traits were not affected by diet, although they were higher in males than females (P<0.01). In addition, males presented a higher percentage of C17:1, C18:2 n6, C20:3 n6 (P<0.01), and polyunsaturated fatty acid (P<0.05) than females. In conclusion, the addition of WSS to the lamb diet did not increase the concentration of unsaturated fatty acids in meat. However, WSS can be included up to 10% in concentrate feed of lambs during fattening period without negative effects on performance and carcass yield. [ABSTRACT FROM AUTHOR]

This study investigated the influence of four different methods of cooking (charcoal grilling, electric barbecue grilling, superheated-steam roasting and infrared grilling) on the volatile profile of lamb meat patties. The study included the patties of the oyster cut muscle of lambs cooked using charcoal grilling, electric barbecue grilling, infrared grilling and superheated-steam roasting methods. The principal component analysis (PCA) of electric nose data showed a total variance of 73.71%. The e-nose values showed differentiation of the volatiles released from the lamb meat patties. Data of PCA of e-nose and GC-MS revealed good separation between groups. Significance (p < 0.05) was found for the flavour profile values of charcoal-grilled and superheated-steam-roasted samples while the lowest significance was observed between infrared- and electric-barbecue-grilled samples. Saltiness and sourness were higher in superheated-steam-roasted patties than charcoal-grilled samples through e-tongue. The main volatile compound found in all the lamb patties was 2,3-octanedione with a content of 20.43 µg/g–27.83 µg/g. 1-hexanol was highest at 34.74 µg/g in the charcoal-grilled samples while 2,3-octanedione was highest at 35.83 µg/g in superheated-steam-roasted patties. [ABSTRACT FROM AUTHOR]

The purpose of the present study was to investigate the physicochemical characteristics, meat quality, oxidative stability and sensory properties of lamb meat during 0, 7 and 14 day of the dry aging process. The M. longissimus lumborum (LL) and M. longissimus thoracis (LT) muscles from male Akkaraman lambs were used. The pH values of the LT and LL cuts were not changed during the aging periods. The LT cuts had significantly higher weight loss, a* and b* values, and lower shear force compared to the LL cuts. However, dry aging led to greater decreases in shear force in the LL cuts on 7th day of aging. The total mesophilic aerobic counts, total psychrophilic counts, Enterobacteriaceae counts, lactic acid bacteria, and yeast-mold counts were increased during the aging process. The sensory panel scoring showed a significant difference in the LL cuts and no significant difference in the LT cuts compared to the control group. There were significant changes in sensory panel scores for the LL cuts, whereas there were no significant changes for the LT cuts according to the non-aged samples. In conclusion, dry aging improved the quality of both cuts, however, the LL muscle of lamb was more suitable for dry aging. Moreover, 7 days were sufficient to produce the desired sensory properties in the lamb loins. Increasing the aging time from 7 to 14 days did not appreciably affect the sensory attributes or tenderness. [ABSTRACT FROM AUTHOR]

The aim of this experiment was to evaluate the effect of adding different levels of each of olive leaf extract (OLE) and thyme leaf extract (TLE) and their combination in some physicochemical, microbial, and sensory characteristic of lamb patties stored either at 4c° for 12 days or at -18c° for 120 days. Results revealed that there are a steady rise (p<0.01) in oxidative rancidity, microbial count and free fatty acid in control and treated samples with increasing time in both storage periods. Also, a significant (p<0.01) reduction in TBA, microbial count and free fatty acid was observed in samples treated with OLE, TLE and their combination. Moreover, it was found that addition of 1% OLE and 1% OLE +0.05%TLE are more effective against formation of TBA and microbial count, respectively. Sensory characteristics were highest in patties treated with 0.05% TLE and the lowest was noticed in samples treated with 1% OLE. [ABSTRACT FROM AUTHOR]

Context: For extensive production systems, crossbreeding may be a tool that can be used to achieve production of quality wool and meat to suit market specifications. Aims: To evaluate two levels of crossbreeding of Dohne Merino (DM) sires with Corriedale (C) ewes on productive and reproductive traits of the crossbreed progeny in comparison with purebred C progeny. Methods: Two studies using three genotypes – 100% C (100C), 50% DM × 50% C (50DM) and 75% DM × 25% C (75DM) – were carried out. In Study 1, growth, wool production and nematode resistance were evaluated (n = 1652). In wethers, carcass weight, subcutaneous tissue thickness, weight of high value cuts, meat shear force and fresh meat colour were also evaluated. Before first mating, the presence and number of corpus luteum was recorded to evaluate puberty and ovulation rate, respectively, in 380 18-month-old hoggets. In Study 2, fertility, prolificacy and lambing percentages were measured in 382 ewes. Key results: Increasing the percentage of DM was associated with heavier animals (P < 0.01). The heaviest fleece weight, broadest fibre diameter and longest staple length were recorded in 100C, and the lowest in 75DM (P < 0.001). Crossbred animals had heavier carcasses, boneless legs and French racks than 100C (P < 0.001). Subcutaneous tissue thickness GR adjusted for carcass weight was thicker in 100C, intermediate in 50DM and lowest in 75DM (P < 0.001). Meat quality and nematode resistance traits were not affected by crossbreeding. Genotype affected the proportion of hoggets cyclic at first mating (P < 0.05), being greater in 50DM than in C hoggets, although both proportions were similar to 75DM. Fertility was not affected (P > 0.05) by genotype, whereas prolificacy and lambing percentage were greater in the animals of the 50DM vs 100C and 75DM (P < 0.05). Conclusions: Wool quality, animal growth, carcass weight and composition, and onset of puberty were improved by crossbreeding C ewes with DM sires. A reduction in wool production, and minor influences on prolificacy and lambing percentage were detected. Implications: Crossbreeding C ewes with DM sires can benefit wool and meat production in comparison with purebred C production systems. Crossbreeding can accelerate specialisation of sheep production systems towards the production of fine-micron wool and high-quality meat. To test this, we studied the consequences of two levels of crossbreeding Dohne Merino with Corriedale on productive and reproductive traits. Crossbreeding generated positive modifications in wool quality, animal growth, meat production and puberty in comparison with pure Corriedale, accompanied with a decrease in wool production, and minor impacts on prolificacy and lambing percentage, without consequences on meat quality and gastrointestinal nematode resistance. [ABSTRACT FROM AUTHOR]

Abstract This research focused on the development of carrageenan based biodegradable films incorporated with olive leaves extract (OLE). OLE microbial inhibition and its total phenolics (TP) were evaluated. Carrageenan films were produced by casting technique and were characterized by thickness, water vapor permeability (WVP), color, mechanical properties, and infrared spectroscopy. In order to apply as lamb meat packaging, the antimicrobial effect of the films was investigated. Results showed that OLE inhibited E. coli growth and presented excellent TP (41.40 mgGAE/g). Thicknesses of the film with OLE (CAR‐OLE) were approximately 28% higher than film without OLE. Addition of OLE reduced the WVP by approximately 54%. CAR‐OLE was less resistant to breakage and more flexible showing darker color. FTIR showed interaction of carrageenan with OLE. Results revealed that CAR‐OLE promoted 167‐fold reduction in initial count of aerobic mesophiles indicating shelf‐life extension of lamb meat and promising use as antimicrobial food packaging.

The aim of this study was to estimate the effect of feeding system on the growth rate and carcass quality of crossbred Improved Jezersko-Solčava x Texel (JSRT) lambs and to evaluate the effect of sex on these traits. The trial was conducted in nature according to the traditional rearing systems. The trial included 44 crossbred lambs, which were born and reared until the slaughter in three different flocks. In the age of 10 days suckled lambs were offered with ad libitum corresponding diets according to the feeding system. All lambs were slaughtered in seven consecutive days by the same procedure. The effect of feeding system significantly affected daily gain from birth to slaughter, EUROP carcass conformation and shoulder width. Likewise, the effect of sex significantly affected daily gain from birth to slaughter and internal fatness of carcasses. According to carcass cuts the feeding system significantly affected only the proportion of neck and leg. Considering meat quality traits, feeding system had a significant effect on the pH 45 and CIE a* values. In this study, we could speculate that more than the feeding system the growth and the carcass traits as well as meat traits were affected by the amount of the supplement.

This study evaluated the effects of palm kernel oil (PKO) in the diet of lambs on carcass characteristics, quality, and fatty acid profile of the meat. Forty uncastrated male Santa Inês lambs were used and divided among the treatments: PKOzero without inclusion; PKO1.3—added 1.3%; PKO2.6—added 2.6%; PKO3.9—added 3.9%; PKO5.2—added 5.2%. The carcass characteristics, the variables related to meat color, and the chemical composition of the Longissimus lumborum of lambs were not affected by the PKO inclusion. The weight of the carcasses at slaughter, hot and cold, half carcass, loin-eye area, and commercial cuts decreased linearly when PKO was added to the lamb diet (p < 0.01). CCY decreased linearly to the inclusion level of 2.66% PKO (RMSE 2.204). Total conjugated linoleic acid CLA and C18:3 n-3 GA concentrations remained stable until the inclusion levels of 3.44% PKO (RMSE 0.0956) and 2.17% (RMSE 0.0637), decreasing its concentrations as the increased level of PKO. The presence of PKO in the lambs’ diet up to the level of 5.2% did not change the meat quality characteristics; thus, from the point of view of lamb meat production and fatty acid profile, the inclusion of PKO is not beneficial.