Original scientific paper
Growth Rate, Slaughter Traits and Meat Quality of Lambs of Three Alpine Sheep Breeds
Erika Pellattiero
; University of Padova, Department of Animal Science, Viale dell’Università 16, 35020 Legnaro (Pd), Italy
Alessio Cecchinato
; University of Padova, Department of Animal Science, Viale dell’Università 16, 35020 Legnaro (Pd), Italy
Massimo De Marchi
; University of Padova, Department of Animal Science, Viale dell’Università 16, 35020 Legnaro (Pd), Italy
Mauro Penasa
; University of Padova, Department of Animal Science, Viale dell’Università 16, 35020 Legnaro (Pd), Italy
Nicola Tormen
; University of Padova, Department of Animal Science, Viale dell’Università 16, 35020 Legnaro (Pd), Italy
Stefano Schiavon
; University of Padova, Department of Animal Science, Viale dell’Università 16, 35020 Legnaro (Pd), Italy
Martino Cassandro
; University of Padova, Department of Animal Science, Viale dell’Università 16, 35020 Legnaro (Pd), Italy
Giovanni Bittante
; University of Padova, Department of Animal Science, Viale dell’Università 16, 35020 Legnaro (Pd), Italy
Abstract
A fattening and slaughter trial was carried out on 36 lambs of Alpagota, Brogna and Foza sheep breeds native of Veneto Region Alps (six male and six female lambs per breed) divided in three groups depending on the type of feed used: pasture, hay and concentrate, hay and concentrate supplemented with conjugated linoleic acid. Lambs were slaughtered at 225 days (mean weight: 30 kg). Infra-vitam and post-mortem data were analyzed by using a linear model that included the cross-classified effect of breed, sex, feeding system and age of lambs as linear covariate. The three breeds showed some specificity: Foza lambs, of both sexes, were larger-sized and faster growing, with a lower incidence of gastro-intestinal tract and lower cooking losses of the hind-leg samples compared to the other two middle-sized breeds. Alpagota breed tended to be leaner, with heavier shin and greater cooking losses than Brogna breed.
In conclusion the three Alpine breeds of the Veneto Region confirmed to be able to produce lamb carcasses and meat with valuable characteristics that can be exploited through typical products and food preparation in local markets and gastronomy, according to the tradition. The valorisation of these productions can be an important instrument for in situ conservation of these breeds.
Keywords
lamb; meat quality; carcass traits; breed
Hrčak ID:
72102
URI
Publication date:
4.10.2011.
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