Effect of legume grains as a source of dietary protein on the quality of organic lamb meat

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Abstract

BACKGROUND: This study evaluated the effects on lamb growth, carcass traits and meat quality of replacing conventionalsoybean meal in the diet with alternative legume grains.RESULTS: Twenty-eight male lambs of Comisana breed weighing 16.9 ± 2.7 kg at weaning (66 ± 6 days old) were assigned toone of four diets. Until slaughter at 129 ± 6 days of age, each group received ad libitum pelleted alfalfa hay and concentratesdiffering in the source of protein: chickpea, faba bean, pea or soybean meal. Lambs fed chickpea showed higher dry matterand protein intakes from concentrate than those fed soybean. Lambs’ growth, carcass weight and net dressing percentage didnot vary by protein source, although chickpea lambs had more perirenal and pelvic fat than those in the soybean group. Dietdid not affect chemical composition, colour, thawing and cooking losses, tenderness, and sensory properties of meat. Chickpeaincreased trans-vaccenic and linoleic acid, and chickpea and faba bean increased the isomers of conjugated linoleic acid.CONCLUSIONS: Legume grains can completely replace soybean meal in concentrate, resulting in lamb carcasses and meat ofcomparable quality. Chickpea leads to an increase in feed intake of lambs and in fat depots in the carcass, and a more beneficialfatty acid profile.
Lingua originaleEnglish
pagine (da-a)2870-2875
Numero di pagine6
RivistaJournal of the Science of Food and Agriculture
Volume92
Stato di pubblicazionePublished - 2012

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Cicer
lamb meat
Dietary Proteins
Fabaceae
Meat
dietary protein
lambs
Soybeans
legumes
Meals
Vicia faba
faba beans
meat quality
protein sources
Fats
soybean meal
Diet
Conjugated Linoleic Acids
pea meal
concentrates

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

Cita questo

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title = "Effect of legume grains as a source of dietary protein on the quality of organic lamb meat",
abstract = "BACKGROUND: This study evaluated the effects on lamb growth, carcass traits and meat quality of replacing conventionalsoybean meal in the diet with alternative legume grains.RESULTS: Twenty-eight male lambs of Comisana breed weighing 16.9 ± 2.7 kg at weaning (66 ± 6 days old) were assigned toone of four diets. Until slaughter at 129 ± 6 days of age, each group received ad libitum pelleted alfalfa hay and concentratesdiffering in the source of protein: chickpea, faba bean, pea or soybean meal. Lambs fed chickpea showed higher dry matterand protein intakes from concentrate than those fed soybean. Lambs’ growth, carcass weight and net dressing percentage didnot vary by protein source, although chickpea lambs had more perirenal and pelvic fat than those in the soybean group. Dietdid not affect chemical composition, colour, thawing and cooking losses, tenderness, and sensory properties of meat. Chickpeaincreased trans-vaccenic and linoleic acid, and chickpea and faba bean increased the isomers of conjugated linoleic acid.CONCLUSIONS: Legume grains can completely replace soybean meal in concentrate, resulting in lamb carcasses and meat ofcomparable quality. Chickpea leads to an increase in feed intake of lambs and in fat depots in the carcass, and a more beneficialfatty acid profile.",
author = "Gabriele Tornamb{\`e} and {Di Grigoli}, Antonino and Dario Giambalvo and {Di Miceli}, Giuseppe and Adriana Bonanno and Vincenzo Bellina and Vincenzo Genna",
year = "2012",
language = "English",
volume = "92",
pages = "2870--2875",
journal = "Journal of the Science of Food and Agriculture",
issn = "0022-5142",
publisher = "John Wiley and Sons Ltd",

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TY - JOUR

T1 - Effect of legume grains as a source of dietary protein on the quality of organic lamb meat

AU - Tornambè, Gabriele

AU - Di Grigoli, Antonino

AU - Giambalvo, Dario

AU - Di Miceli, Giuseppe

AU - Bonanno, Adriana

AU - Bellina, Vincenzo

AU - Genna, Vincenzo

PY - 2012

Y1 - 2012

N2 - BACKGROUND: This study evaluated the effects on lamb growth, carcass traits and meat quality of replacing conventionalsoybean meal in the diet with alternative legume grains.RESULTS: Twenty-eight male lambs of Comisana breed weighing 16.9 ± 2.7 kg at weaning (66 ± 6 days old) were assigned toone of four diets. Until slaughter at 129 ± 6 days of age, each group received ad libitum pelleted alfalfa hay and concentratesdiffering in the source of protein: chickpea, faba bean, pea or soybean meal. Lambs fed chickpea showed higher dry matterand protein intakes from concentrate than those fed soybean. Lambs’ growth, carcass weight and net dressing percentage didnot vary by protein source, although chickpea lambs had more perirenal and pelvic fat than those in the soybean group. Dietdid not affect chemical composition, colour, thawing and cooking losses, tenderness, and sensory properties of meat. Chickpeaincreased trans-vaccenic and linoleic acid, and chickpea and faba bean increased the isomers of conjugated linoleic acid.CONCLUSIONS: Legume grains can completely replace soybean meal in concentrate, resulting in lamb carcasses and meat ofcomparable quality. Chickpea leads to an increase in feed intake of lambs and in fat depots in the carcass, and a more beneficialfatty acid profile.

AB - BACKGROUND: This study evaluated the effects on lamb growth, carcass traits and meat quality of replacing conventionalsoybean meal in the diet with alternative legume grains.RESULTS: Twenty-eight male lambs of Comisana breed weighing 16.9 ± 2.7 kg at weaning (66 ± 6 days old) were assigned toone of four diets. Until slaughter at 129 ± 6 days of age, each group received ad libitum pelleted alfalfa hay and concentratesdiffering in the source of protein: chickpea, faba bean, pea or soybean meal. Lambs fed chickpea showed higher dry matterand protein intakes from concentrate than those fed soybean. Lambs’ growth, carcass weight and net dressing percentage didnot vary by protein source, although chickpea lambs had more perirenal and pelvic fat than those in the soybean group. Dietdid not affect chemical composition, colour, thawing and cooking losses, tenderness, and sensory properties of meat. Chickpeaincreased trans-vaccenic and linoleic acid, and chickpea and faba bean increased the isomers of conjugated linoleic acid.CONCLUSIONS: Legume grains can completely replace soybean meal in concentrate, resulting in lamb carcasses and meat ofcomparable quality. Chickpea leads to an increase in feed intake of lambs and in fat depots in the carcass, and a more beneficialfatty acid profile.

UR - http://hdl.handle.net/10447/75909

M3 - Article

VL - 92

SP - 2870

EP - 2875

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

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