Influence of antioxidants for improving animal production: lamb meat characteristics

Main Article Content

D. De Marzo
Francesco Nicastro
Anna Maria Facciolongo
F. Degiorgio
Francesco Toteda
A. Nicastro


Gentile di Puglia, Val del Belice, antioxidants, meat quality.


Thirty Gentile di Puglia and thirty Val del Belice breeds lambs have been bred. They were fed with weaning feed over a 30-day period, and later with growth feed added with omega-3. The most representative fatty acid was DHA. Lambs were divided in two groups according to the following treatments: First group:  Post weaning rationing with no omega-3 in diet; Second group post weaning rationing with diet containing 2% of omega-3; Lambs were slaughtered at 110 days of age and the carcasses were chilled at 3° C for 24 h. After the carcass was sectioned in quality cuts. The leg and rib cuts were broken down into fractions tissue. A sample of the Longissimus dorsi muscle was subjected to quality analysis. Polyunsaturated fatty acids were analyzed on the intramuscular fat. Important results were found in lambs fed with omega-3 addition, in order to improve the color and fatty acids. Further investigation is needed to define the optimal dose of integration.


Download data is not yet available.
Abstract 134 | PDF (Italiano) Downloads 36

Most read articles by the same author(s)