Biodiversity among sheep breeds to produce sukling lamb. 2. Meat quality characteristics

The aim of the present research was to evaluate the physical and chemical characteristics of meat of twenty-four suckling lambs, 12 Leccese lambs (LEC) and 12 Comisana lambs (COM) fed with ewe milk from mothers (NAT) or artificial milk (ART) and slaughtered at 35 days of age. Leccese meat from suckling lamb was significantly higher in water content (74.91% vs 73.76%) and lower in fat content (2.86% vs 3.75%). No significant differences were observed between the two breeds and feeding system on meat tenderness, but Leccese lambs, fed with artificial milk, gave more tender meat (2.02 kg/cm2 vs 2.60, kg/cm2). Regarding the colour characteristics differences on Longissimus lumborum muscle were observed on lightness (L*) resulting significantly higher in suckling Leccese lambs compared to Comisana lambs (42.03 vs 41.29; P<0.05). A lower red index (a*) (8.02 vs 8.53; P<0.05) and a higher yellow index (b*) (8.83 vs 8.56; P<0.01) were found in Leccese breed lambs comparing to Comisana. Fatty acid profile of the meat showed a significant (P<0.05) higher incidence of saturated fatty acid in Naturale group (43.72%) comparing with Artificiale group (35.83%). Monounsaturated fatty acids in artificial diet compared to natural (54.40% vs 46.79%) and those of Comisana breed (P<0.05) comparing to Leccese (51.45% vs 49.74%) were higher. Atherogenicity and thrombogenicity indexes were better in suckling lamb fed with artificial milk (P<0.01). In Leccese lambs the better ratio ω6/ω3 was obtained when lambs were fed with ewe milk comparing to artificial (4.01 vs 5.50; P<0,05). Cholesterol content in the blood and liver was lower (P<0.01) in lambs fed with artificial milk in both breeds.