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Lamb meat quality from Magallanes region, Chile: Production strategies of differentiated lamb meats

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Authors: R. Lira, R. Rodríguez, F. Sales, I. Subiabre y R. Morales
Issue: 117-1 (64-80)
Topic: Animal Production
Keywords: Fatty acids, sensory quality, lamb meat,Patagonia

The objective of the present study was to evaluate the meat quality of Magellan lambs raised under different management and feeding strategies. For this purpose, 64 lambs were selected and assigned to four treatments: Early weaning (DP): Group of lambs weaned early and sent to slaughter directly; Late weaning (DT): lambs kept with their mothers during lactation and raised on the natural pastures for a late weaning; Alfalfa Group (AA): Weaned and finished with alfalfa diet offered ad libitum until slaughter; Alfalfa and Corn Group (AM): lambs weaned and finished with alfalfa diet offered ad libitum plus 300 g/animal/d of corn grain until slaughter. Once slaughtered, intramuscular fat, colour, shear force, fatty acid profile and sensory analysis with a trained panel were measured on the lamb meat. The inclusion of alfalfa and corn allowed sensory differentiation of lamb meat, however, the meat produced from grazing in the Magallanes region conditions, resulted in a higher content of healthy fatty acids. This information could be considered as a differentiating strategy in the market in relation to consumer preferences.


Lira R, Rodríguez R, Sales F, Subiabre I, Morales R (2021). Calidad de carne de cordero de la región de Magallanes, Chile: Estrategias de producción de carnes de cordero diferenciadas. ITEA‑Información Técnica Económica Agraria 117(1): 64‑80.

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