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Effect of age at slaughter on carcass traits, fatty acid composition and lipid oxidation of Apulian lambs



Effect of age at slaughter on carcass traits, fatty acid composition and lipid oxidation of Apulian lambs



Small ruminant research: the journal of the International Goat Association 35(1): 65-70



Twenty Apulian ram lambs were used to study the effect of the age at slaughter (45 and 90 days) on carcass traits, fatty acid composition and lipid oxidation. Carcasses were dissected in commercial cuts and stored frozen (-20 degrees C) for 6 months. Carcass yield was higher for animals slaughtered at 45 days (P<0.05). Legs of younger lambs had significantly less fat and more bone (P<0.05). Lambs slaughtered at 90 days had more saturated fatty acid (P<0.05) than those slaughtered at 45 days. Though not significant, at higher slaughter age thiobarbituric acid (TBA) values tended to decrease. Meat from lambs slaughtered at 90 days of age was more suitable for frozen storage while younger lambs were characterised by a fatty acid profile appropriate in relation to their contribution to health.

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Accession: 003414751

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DOI: 10.1016/s0921-4488(99)00060-7



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