Effect of Dams and Suckling Lamb Feeding Systems on the Fatty Acid Composition of Suckling Lamb Meat [PDF]
Animals, 2021 The effects of the dams and suckling lamb feeding systems on the fatty acid (FA) profile of lamb meat are reviewed in this article. The suckling lamb can be considered a functional monogastric, and therefore, its meat FA composition is strongly ...
Giuseppe Pulina +2 more
exaly +7 more sources
Transcriptome analysis of perirenal fat from Spanish Assaf suckling lamb carcasses showing different levels of kidney knob and channel fat [PDF]
Frontiers in Veterinary Science, 2023 IntroductionSuckling lamb meat is highly appreciated in European Mediterranean countries because of its mild flavor and soft texture. In suckling lamb carcasses, perirenal and pelvic fat depots account for a large fraction of carcass fat accumulation ...
María Alonso-García +7 more
doaj +2 more sources
Animals, 2021 The aim of this study was to estimate the methane-linked carbon footprint (CF) of the suckling lamb meat of Mediterranean dairy sheep. Ninety-six Sarda dairy ewes, divided into four groups of 24 animals each, were assigned to 2 × 2 factorial design.
Giuseppe Pulina +2 more
exaly +3 more sources
Suckling or non‐suckling? Sensory characterization of commercialized lamb meat according to feeding
Food Science and Nutrition, 2023 AbstractConsumption of meat from suckling lambs is typical in some regions. However, sensory differences between meat from suckling and non‐suckling lambs are barely described in previous studies. The objectives of the present study were (a) to develop a method to describe the sensory characteristics of lamb meat, including the development of sensory ...
Iñaki Etaio
exaly +4 more sources
Dietary L-Citrulline Supplementation Promotes Rumen Development and Modulates the Microbiota–Metabolome Axis in Suckling Hu Lambs [PDF]
AnimalsThe suckling phase is the critical window for rumen functional maturation, yet amino-acid-based interventions tailored to this stage remain scarce. L-citrulline (L-cit) bypasses hepatic first-pass metabolism, is converted to L-arginine peripherally, and ...
Zhen Tang +7 more
doaj +2 more sources
Carcass and meat quality characteristics of Churra and Assaf suckling lambs
Animal, 2018 Suckling lamb meat is traditionally produced in Mediterranean Europe. Breed can affect the quality of the lamb carcass and meat. This study is aimed at comparing the carcass and meat quality between suckling lambs from a local and a non-native dairy ...
J. Mateo +5 more
doaj +4 more sources
Effect of suckling management on productive performance and carcass traits of Comisana lambs
Italian Journal of Animal Science, 2010 The effect of restricted suckling on productive performance and carcass traits of growing lambs was determined. Twenty-one naturally sucked male Comisana lambs were divided into three equal weight groups with differing suckling management systems: 1 ...
Angelo Manchisi +3 more
doaj +4 more sources
Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production
Czech Journal of Food Sciences, 2009 40 L. dorsi muscles from the left half carcass of suckling lambs raised under both organic and conventional systems were evaluated by a sixteen-member trained panel, following QDA methodology.
Palacios C +2 more
exaly +3 more sources
Italian Journal of Animal ScienceThe aim of this study was to apply an indirect method for estimating the net carbon footprint (Net-CFP) of dairy sheep farms with a special focus on suckling lamb footprint.
Giuseppe Pulina +2 more
exaly +2 more sources
Maternal Supplementation with Dietary Betaine during Late Gestation Increased Ewe Plasma Creatine and Lamb Thermoregulation under Field Conditions [PDF]
AnimalsTwin lamb mortality is a significant economic problem impacting the Australian sheep industry. Maternal betaine supplementation improved lamb vigour and early post-natal survival when ewes and lambs were housed indoors, suggesting that betaine may be ...
Billie-Jaye Brougham +7 more
doaj +2 more sources