Diversificación de los sistemas de producción de corderos ligeros: características sensoriales y composición química de la carne
Resumen
Se utilizaron 48 corderos para estudiar el efecto del sistema de producción sobre la calidad sensorial y la composición química de la carne. Los animales se distribuyeron en 4 lotes: GR, los corderos permanecieron con sus madres en pastoreo hasta sacrificio; GR+S, como el anterior pero los corderos tenían acceso a concentrado; DRL-GRE, los corderos se alimentaron con cebo y madres en pastoreo; DRL, corderos y madres permanentemente estabulados, con cebo. Los lotes DRL-GRE y DRL se destetaron a los 45 días de edad. Todos los corderos se sacrificaron al alcanzar los 22-24 kg de peso vivo. El sistema de producción no afectó las características sensoriales de la carne. Por lo tanto, los sistemas de pastoreo podrían ser una buena alternativa a los sistemas de estabulación. La carne de los corderos en pastoreo (GR y GR+S) presentó los valores más bajos de C18:2 n-6/C18:3 n-3 y n-6/n-3, presentando valores intermedios los del sistema DRLGRE y los valores más bajos los del sistema DRL. La dieta de las ovejas durante la lactación afectó a la composición en ácidos grasos de la carne de los corderos. El sistema de producción afectó a las correlaciones entre las variables sensoriales y la composición química de la carne. Un análisis discriminante basado en el perfil de ácidos grasos fue capaz de distinguir entre los sistemas de producción y por consiguiente, podría utilizarse como herramienta de trazabilidad.Descargas
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