RT info:eu-repo/semantics/article
T1 The quality of meat in milk fed lambs is affected by the ewe diet: A review
A1 Battacone, Gianni
A1 Lunesu, Mondina Francesca
A1 Manso Alonso, María Teresa
A1 Vieira Aller, Ceferina
A1 Pulina, Giuseppe
A1 Nudda, Anna
K1 Suckling lamb meat
K1 Ewe milk quality
K1 Ewe feeding
K1 Meat quality
K1 3104.07 Ovinos
AB Several scientific publications have highlighted the importance of feeding management practices in improvingthe nutritional properties of milk from dairy ewes. Meat production quality from suckling lambs is based on theuse of milk as exclusive or near exclusive dietary component. There is considerable evidence that lamb meatcontains many important nutrients and bioactive compounds that play an important role in consumer health.This paper examines the different quality characteristics of lamb meat from ewes fed different diets to improvemilk quality. To conduct this research, we consulted different scientific databases and acquired relevant documentsthat studied the relationships between the dietary treatment of lactating ewes and the performance of theirsuckling lambs (growth and carcass traits) as well as the meat quality in terms of nutrient content (fat and proteinin particular), bioactive compounds content (fatty acids, vitamins, and antioxidant molecules), color, odor andflavor. The extent of change in meat carcass traits and meat quality of suckling lambs due to different feedingstrategies applied to ewes was evaluated and discussed. This overview of the knowledge on the relationshipbetween the milk quality and suckling lamb quality can be useful for production and communication strategiesdevelopment for the lamb meat industry.
PB Elsevier
SN 0309-1740
YR 2024
FD 2024
LK https://uvadoc.uva.es/handle/10324/69024
UL https://uvadoc.uva.es/handle/10324/69024
LA eng
NO Meat Science, 2024, 207, 109374
NO Producción Científica
DS UVaDOC
RD 19-dic-2024