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Article

Organoleptic and Nutritional Traits of Lambs from Spanish Mediterranean Islands Raised under a Traditional Production System

by
Rosario Gutiérrez-Peña
1,
Manuel García-Infante
1,
Manuel Delgado-Pertíñez
1,
José Luis Guzmán
2,
Luis Ángel Zarazaga
2,
Susana Simal
3 and
Alberto Horcada
1,*
1
Department of Agronomy, School of Agricultural Engineering, University of Seville, Ctra. Utrera km 1, 41013 Seville, Spain
2
Department of Agroforestry Sciences, School of Engineering, University of Huelva, Ctra. Huelva-Palos de la Frontera, s/n, 21819 Huelva, Spain
3
Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain
*
Author to whom correspondence should be addressed.
Foods 2022, 11(9), 1312; https://doi.org/10.3390/foods11091312
Submission received: 8 April 2022 / Revised: 27 April 2022 / Accepted: 28 April 2022 / Published: 30 April 2022
(This article belongs to the Special Issue Sensory and Quality Assessments of Foods of Animal Origin)
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Abstract

Our aim was to characterize the organoleptic and nutritional properties of meat from suckling (one-month-old) and light (around three-months-old) lambs in local breeds on the Spanish Mediterranean islands, using meat from male lambs of the Mallorquina and Roja Mallorquina breeds. The lambs were kept with their mother at all times under an extensive management system and fed on mother’s milk until naturally weaned. In the Mallorquina breed, suckling lambs (n = 20) were slaughtered after weaning and the light lambs were bred using natural pasture (n = 20) or concentrate (n = 20), and the Roja Mallorquina light lambs were fed pasture and concentrate (n = 20). The pH, colour, texture, water-holding capacity, fatty acids, volatile compounds and sensorial attributes of the meat were analyzed. No differences in meat colour or texture were observed. The highest levels of non-desirable fatty acids were observed in lambs raised using concentrate. Light lambs showed a higher aldehydes content than suckling lambs. High notes of lactic acid and milk flavour were detected. Regardless of access to pasture or concentrate, continued access to mother’s milk during rearing influences the sensorial meat traits of these lambs, so we consider this type of management an optimal way of obtaining the traditional ‘Mediterranean lamb meat’.
Keywords: light lambs; odour; fatty acids; volatile compounds; autochthonous breed light lambs; odour; fatty acids; volatile compounds; autochthonous breed

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MDPI and ACS Style

Gutiérrez-Peña, R.; García-Infante, M.; Delgado-Pertíñez, M.; Guzmán, J.L.; Zarazaga, L.Á.; Simal, S.; Horcada, A. Organoleptic and Nutritional Traits of Lambs from Spanish Mediterranean Islands Raised under a Traditional Production System. Foods 2022, 11, 1312. https://doi.org/10.3390/foods11091312

AMA Style

Gutiérrez-Peña R, García-Infante M, Delgado-Pertíñez M, Guzmán JL, Zarazaga LÁ, Simal S, Horcada A. Organoleptic and Nutritional Traits of Lambs from Spanish Mediterranean Islands Raised under a Traditional Production System. Foods. 2022; 11(9):1312. https://doi.org/10.3390/foods11091312

Chicago/Turabian Style

Gutiérrez-Peña, Rosario, Manuel García-Infante, Manuel Delgado-Pertíñez, José Luis Guzmán, Luis Ángel Zarazaga, Susana Simal, and Alberto Horcada. 2022. "Organoleptic and Nutritional Traits of Lambs from Spanish Mediterranean Islands Raised under a Traditional Production System" Foods 11, no. 9: 1312. https://doi.org/10.3390/foods11091312

APA Style

Gutiérrez-Peña, R., García-Infante, M., Delgado-Pertíñez, M., Guzmán, J. L., Zarazaga, L. Á., Simal, S., & Horcada, A. (2022). Organoleptic and Nutritional Traits of Lambs from Spanish Mediterranean Islands Raised under a Traditional Production System. Foods, 11(9), 1312. https://doi.org/10.3390/foods11091312

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