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Influence of weaning on carcass, fatty acid composition and meat quality in intensive lamb production systems

Published online by Cambridge University Press:  20 November 2017

C. Sanudo ,
I. Sierra ,
J.L. Olleta ,
L. Martin ,
M. Campo ,
P. Santaolaria ,
J.D. Wood  and
G.R. Nute
C. Sanudo
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol BS18 7DY Produccion Animal, 50013 Zaragoza, Spain
I. Sierra
Affiliation:
Produccion Animal, 50013 Zaragoza, Spain
J.L. Olleta
Affiliation:
Produccion Animal, 50013 Zaragoza, Spain
L. Martin
Affiliation:
Produccion Animal, 50013 Zaragoza, Spain
M. Campo
Affiliation:
Produccion Animal, 50013 Zaragoza, Spain
P. Santaolaria
Affiliation:
Produccion Animal, 50013 Zaragoza, Spain
J.D. Wood
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol BS18 7DY
G.R. Nute
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol BS18 7DY
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Extract

In Mediterranean countries weaning is an important decision both in meat and milk production systems. In previous work, using the Lacaune milk breed, unweaned lambs produced meat of better eating quality. In this study our aim was to determine the effect of weaning on carcass, meat and fat quality in a breed with a smaller milk production and in animals with free access to concentrate practically from birth.

Type
Sheep Nutrition
Information
Proceedings of the British Society of Animal Science , Volume 1995 , March 1995 , pp. 87
Copyright
Copyright © The British Society of Animal Science 1995

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