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Biotechnology in Animal Husbandry 31 (2), p 203-221 , 2015 ISSN 1450-9156
Publisher: Institute for Animal Husbandry, Belgrade-Zemun UDC 637.5'636.3
DOI: 10.2298/BAH1502203B
EFFECTS OF DIFFERENT PRODUCTION SYSTEMS ON
CARCASS AND MEAT QUALITY OF SHEEP AND LAMB
FROM WESTERN BALKAN AND NORWAY
M. Bjelanović1, V. Grabež1, G. Vučić2, A. Martinović3, L. R. Lima1, B.
Marković4, B. Egelandsdal1
1Department of Chemistry, Biotechnology and Food Science, University of Life Sciences, P. O. Box
5003, NO-
2 Department of Food Science and Technology, Faculty of Technology, University of Banja Luka,
3University of Donja Gorica, Faculty of Food Technology, Food Safety and Ecology, Donja Gorica
bb, 81000 Podgorica, Montenegro
4
Corresponding author: milena.bjelanovic@nmbu.no
Original scientific paper
Abstract: The identification of meat quality characteristics from selected
breeds grazing in specific regions is particularly relevant to achieve a marketing
advantage. Longisimus thoracis at lumborum (LTL) from the indigenous Western
Balkan (WB) sheep - ka (VP) sheep and lambs, and Pivska
Pramenka (PP) sheep grazing in Bosnia & Herzegovina (B&H) and Montenegro
(MN), respectively, was compared regarding carcass and meat qualities to the
crossbred Norwegian white sheep (NWS) - sheep and lambs, grazing in wide
Hardangervidda and Jotunheimen regions where the lamb meat is marketed as
gourmet meat. The WB sheep had lower average carcass weights and antioxidant
capacity, higher ultimate pH, intramuscular fat and n-6/n-3 ratio, but better
tenderness and color stability compared to NWS. The WB lambs were lighter, had
higher n-6/n-3 ratio, lower antioxidant capacity and became more easily rancid
-tocopherol content. The marketing advantage of WB meat is
its tenderness properties while NO's NWS lambs displayed a better nutritional
profile. Key words: production system, sheep meat quality, physical and
chemical traits, meat color, fatty acid composition.
Introduction
products and lo
204
at the same time pasture-based production systems resulting in meat with higher
content of omega 3 polyunsaturated fatty acids (PUFA) (Enser et al., 1998;
Carrasco et al., 2009). The consumers in Western Balkan (WB) are becoming
more aware of claimed organic meat advantages, but prefer domestic meat from
non-conventional production systems. The purcase motives for such meat are
safety, "natural" content, health, good meat quality and a distinctive taste
( ). The Norwegian consumers also prefer domestic meat from
mountain pastures with perceived elements of naturalness, healthiness and
environmental friendly production combined with good meat quality (Hersleth et
al., 2012).
Meat quality differ among animal species (Guerrero et al., 2013), and
can be used to promote sheep and lamb sale, such as done for the Texel sheep
(Cockett et al., 2004) and lamb from Aragosa (Martinez-Royo et al., 2008). The
producers in EU were encouraged to continue producing lamb meat according to
the traditional methods (Texiera, 2005
and acceptance. In Europe the Spanish scientists have carried out a substantial
amount of research on their autochthonous breed Aragonese in order to obtain the
PGI (Protected Geographical Indication) label (-Cerezo et al., 2005).
The predominant sheep breed in the WB is the Pramenka sheep (PS). It
makes up 80 to 90% of the sheep population and belongs to indigenous primitive
sheep type (Robic, Liker, and Rupic, 1992). In the 20th century, most PS types were
crossed with different exotic breeds, mostly Merino, but the last indigenous PS
types remain in the high mountain regions of the Balkan Peninsula, where the
environmental conditions and quality of pastures are less favorable for
conventional sheep grazing (Cinkulov et al., 2008).
Dubska) with female adults weighing 60-70 kg (Porcu and Markovic, 2006), while
PP (synonym Jezeropivska) is the predominant sheep in MN, with female adults
weighing 51-54 kg (Markovic, Markovic, and Adzic, 2007). Farming in WB is done
semi extensively, oriented towards utilization of grassland and pasture areas.
A predominant sheep breed in Norway is the Norwegian White Sheep
(NWS). It constitutes 76.2% of all sheep flocks in Norway (Domke et al., 2011).
NWS is a crossbreed composed of Dala, Rygja, Steigal and Texel breeds selected
for fast growing lambs, good reproduction and high meat yield (Boman, et al.,
2010). NWS rearing is intensive, but lamb and sheep graze outdoors during the
summer. An adult sheep can reach up to 100 kg live weight. Norwegian lambs
grazing in specific regions are marketed by origin (e.g. Gourmet lamb from the
mountains in Central Norway; Lofot-lamb from the mountainous islands of North
Norway).
The research on NWS meat quality began in 1990, but is still not
extensive. Meat quality characteristics such as typical EU grade scores, fat content,
fatty acid composition (only adipose tissue), color, flavor and sensory traits have
Effects of different production systems
205
been reported to depend on grazing regions ().
The fattening of lambs on nutrition rich pastures lowered n-6/n-3 FA ratio, while
fattening on a concentrate-based diet lowered the content of C18:3 (n-3) fatty acids
and intensity of acid taste (Lind et al., 2009).
The aim of this study was to: 1) describe the meat quality characteristics
of Western Balkan PP and VP breeds grazing in typical regions; 2) compare sheep
and lamb meat quality from WB regions with a crossbreed NWS from Norwegian
mountains developed for intensive meat production; 3) describe the meat quality
variations within each meat production group.
Materials and Methods
Grazing regions
All three grazing regions are characterized by a complex, but different floristic
composition.
WB: PP animals were c
at an altitude of 900-1300m. The MN pastures are unique areas of fragmented
mountain grasslands with trees and bushes. Poetum violaceae, Festucetum ovinae,
Festucetum rubra-falax, Festucetumvalesiaca, Nardetum strictae, Brometum
erectistrictae predominate the floristic composition of the grasslands up to 1200 m
(Dubljevic, 2009)
region, at an altitude of about 1500 m. The grazing region of VP is characterized
by fragmented mountain grasslands, separated by trees and bushes. Poa pratensis,
Bromus racemosus, Dactylis glomerata, Briza media, Lotus corniculatus, Trifolium
pratense, Trifolium repens, Vicia sativa and Pteridium aquilinum dominate
floristic composition (Alibegovic-Grbic, 2009).
Norway: NWS animals were collected in 2012 from grazing regions in
central and southeast Norway at an altitude 500-1700 m. The region is about 40
000 km2, and covers the production of Gourmet lamb. At an elevation of 500-900
m, the grazing area is characterized by spruce and pine forests, while at an
elevation of 900-1700 m by scarce birch forests with little grass. Avenella flexuosa,
Luzula pilosa, Festuca ovina, Anthoxanthum odoratum, Agrostisca pillaris,
Deschampsia cespitosassp.cespitosa, Carex spp. are floristically predominant
(Lunnan and Todnem, 2011).
Only the 4 years old NWS were fed indoor their last 3 months after the
outdoor grazing period on the concentrate and local grass silage.
Slaughtering
206
Totally 92 Longisimus thoracis at lumborum (LTL) sheep/lamb samples
were collected from 3 countries.
B&H: LTL
slaughterhouse, from 15 female sheep (age 4-5 years) and 15 lambs (age 5-6
months). Traditional slaughtering without stunning was used. The handling of post
mortem (pm) was set up to reduce the effect of cold shortening, i.e. by a controlled
temperature drop. MN: LTL was collected from 15 female sheep (age 4-5 years) at
the meat production company Franca, Bijelo Polje. We were not able to collect the
lambs from MN, because there was not a sufficient number of female lambs ageing
5-6 months from the same herd in a small production area. In addition, lambs are
not commonly raised to age 5-6 months to be slaughtered for meat consumption.
Norway: LTL from 14 female sheep (age 4-5 years) and 15 female sheep (age 2
years) as well as from18 lambs in an early fattening phase (9 ecologically fed) were
collected at the Nortura Gol slaughter plant. The only difference between
ecological and conventional production was the lower level of the fatty acid C22:6
(n-3) in ecological lamb, and therefore these two groups were merged into a single
group in all analysis.
The carcasses in Norway and MN were exposed to low electrical
stimulation, and then returned to the chiller (4C). All LTL samples were cut along
the carcass length and vacuum- C, before
being returned to the chiller. The vacuum packaged samples were transported on
ice to the laboratories 24 h pm.
One LTL days and then sliced,
vacuum-packed and frozen. The second LTL was cut in pieces suitable for the
intended measurements, vacuum-packaged and stored at
measurements at
Meat quality assessments
pH: In Norway and MN, the pH value was measured 24 h pm (pH24)
using the Knick Portamess Model 913 (Knick, Berlin Germany), while in B&H
using the HANNA Model 99161 (Cluj-Napoca, Romania). Both instruments were
calibrated with commercial standard solutions.
Color stability: Fresh meat samples (24 h pm) were sliced into 2 cm thick
cuts, and placed on trays (Polystyrene Weigh Boats 85x85x24mm, VWR
International, Darmstadt, Germany) over-wrapped with oxygen-permeable
denoted as time zero. The meat color was determined in triplicates on slices after 4,
72 and 144 h chill storage. The meat surfaces were turned up, towards the cling
wra Norway: Konica Minolta
Spectrophotometer CM 700d (Konica Minolta Sensing Inc., Osaka, Japan)
Effects of different production systems
207
calibrated by a white ceramic calibration cap (CM-A177) was used. The light
source was a pulsed xenon lamp. Illuminant D65 (Daylight, color temperature 6504
-Minolta 1964) was used. B&H: Konica
Minolta Spectrophotometer CM 2600d (Konica Minolta Sensing Inc., Osaka,
Japan) calibrated by a white ceramic calibration plate (CM-A145). The light
source, standard illuminant and observer was the same as in Norway. MN: Color-
Tec PCM+ (ColorTec, Clinton-New Jersey, USA) 20 mm reflectance colorimeter
was used. The light source was a light emitting diode (LED) array.
To secure that the measurements were comparable in the 3 countries,
JOTUN"
A/S (Sandefjord) were measured in Norway, B&H and MN and used to calculate
and correct for instrumental differences.
Warner Bratzler tenderness measurements: Slices (4 cm), thawed
Sensors inserted in dummy samples recorded internal
temperatures.
direction, and sheared across the fiber direction. Norway: shear cell HDP/BSK
Warner Bratzler, load cell 25 kg, TA-HDi Texture Analyser, Stable Micro
Systems, Godalming, UK. MN/B&H: Shear cell HDP/BS Warner Bratzler, load
cell 25 kg, TA.XT, PLUS, Texture Analyser, Stable Micro Systems, Godalming,
UK. The number of replicates was 6-8. In order to transfer data between labs, a
rubber was split in two and each half was measured in each country, and a factor
was calculated to transfer data from one instrument to another one.
Cooking loss (% weight loss): Cooking loss (%) was calculated as a
percent difference between the fresh and heated samples weights.
Chemical composition
Protein Content: Nitrogen content was determined using the Kjeldahl
method as described by ISO 937:1992 (ISO, 1992). Total Kjeldahl nitrogen was
converted to protein by conversion factor 6.25.
Water content: Water content in meat samples was determined,
according to the AOAC Official Method (AOAC 950.46, 1950) in three replicates.
Fat content and fatty acid composition: Fat content was determined
according to the AOAC Official Method (AOAC 991.36, 1996), and fatty acid
Vitamin E content: The measurements were carried out by applying the
procedure of Triumf et al. (2012), with modification of the centrifugation time.
2,2-diphenyl-1-picrylhydrazyl (DPPH), total antioxidant capacity: The
antioxidant capacity was determined by using DPPH, according to the procedure
208
described by Brand-Williams et al. (1995), with some modifications. Meat pieces
(0.5 g) were added to 4 ml of DPPH in ethanol (0.050mg/ml). The homogenates
were incubated (50 min) in the dark at room temperature. Trolox solutions were
used as a standard. The samples were shortly vortexed and centrifuged at 2534 x g
for 5 min. The reduction of DPPH was measured by Synergy H4, Hybrid Multi-
Mode Microplate Reader from BioTek Instruments Inc., P.O. Box 998 (Highland
Park, Winooski, Vermont 05404-0998 USA) at 515 nm after 60 min incubation
(until stable absorptions values were obtained). The percentage of DPPH-
scavenging activity was calculated as (Ao-At)/(Ao)x100, where Ao was the
absorbance of the control and At was the absorbance in the presence of the sample
after 1 h of incubation.
Cathepsin B analysis: The assay was based on the procedure of Barret
and Kirschke (1981), with some modifications. The frozen meat was pulverized
(IKA 11 basic Analytical mill, Germany). Meat (1 gram) was mixed with 10 ml
extraction buffer (containing 0.25 M of sucrose and 1 mM EDTA in 0.2 M KCL;
pH 6.0, adjusted with NaOH). After adjusting the pH of the extraction buffer 0.2
(w/v) Triton X100 was added. The meat homogenates were vigorously shaken and
centrifuged (VWR by Hitachi Koki, CT 15E, Japan) at 1946 x g for 20 min at
-
stock solution (15mM Z-Arg-Arg-AMC in 100% DMSO). The blank sample
-
4mM
supernatant.
The stock solution of the standard contained Milli-Q water, 7-methyl-
coumarin amide MCA (1mM MCA in 100% DMSO) and assay buffer. The assay
buffer and the diluted extract were incubated in Synergy H4 Hybrid Multi - Mode
Microplate Reader (BioTek Instruments. Inc. USA)
excitation wavelength was 340 nm, and the emission was monitored at 460 nm.
Heme pigment /hemin analysis: The method was based on the procedure
described by Lombardi-Boccia et al. (2002), adapted to Eppendorf tubes.
Total peroxide value using the ferric-xylenol orange method: The
frozen and aged samples were prepared according to the procedure described by Yi
et al. (2013).
TBARS: Lipid oxidation was assessed by the TBARS (thiobarbituric acid
reactive substances) assay on the aged samples.Two g frozen meat was pulverized
(IKA 11 basic Analytical mill, Germany) and mixed with 10 ml stock solution
(0.375 % TBA and 15% TCA in 0.25 N HCl). All samples were treated in a water
bath at 98 C for 10 min and cooled on ice for the next 30 min. Solutions under the
upper fat layer (1.5 ml) were carefully removed and centrifuged for 25 min at
Effects of different production systems
209
25 186 x g and 4oC. The absorption (at 532 nm) of the supernatant was measured
immediately after centrifugation using Shimadzu UV-1800 (Shimadzu corp. Kyoto,
Japan). Statistical analysis: All statistical analyses were performed using one
way ANOVA or a general linear model (Minitab version 16 or 17, Minitab Ltd.,
Coventry) in combination with Tukey's test for individual comparisons. Significant
differences were reported for P
Results and Discussion
Physical characteristics of sheep/lamb LTL
Carcass characteristics: Carcass weight, fat and conformation grading,
tenderness, cooking loss and pH24 for the six different age and breed categories are
shown in Table 1. NO carcasses had nominally higher slaughter weights when
compared to carcasses from WB. The carcasses from NO and B&H lambs had
similar slaughter weights. The B&H sheep were small, had more fat, but good
conformation score (Table 1), while the B&H lamb had the lowest fat and
conformation score. The conformation score was highest for NO lambs. Due to
unusual WB weather conditions in 2012 with pasture in surplus, the WB sheep and
lamb were slaughtered one month later than usual; consequently the animals were
also fatter (Bjelanovic et al., 2013). A significant difference (P< 0.001) in fatness
and conformation score was found between groups.
Table 1. Carcass and meat physical quality assessments (mean and standard error square).
Norwegian white sheep
WB Pramenka sheep
NO old
NO young
NO lamb
MN sheep
B&H sheep
B&H lamb
Age (years)
4-5
2
0.5
4-5
4-5
0.5-0.6
Carcass w. (kg)
ab
a
d
bc
c
d
EU fatness s.*
b
b
c
b
a
c
EU conformation s.**
b
a
a
b
a
c
pH
b
ab
ab
a
a
a
>pH 5.8
0/14
0/15
0/18
4/15
2/15
0/15
SF (N/cm2)***
Range
a
38-70
a
37-77
40.1(11.06)bc
25-60
ab
28-83
bc
25-66
c
25-42
>50 (N/cm2)
4/14
8/15
4/18
3/15
1/15
0/15
Cooking loss (%)
ab
b
ab
a
b
ab
*Scale 1-15 points:1=P-; 2=P (poor);3=P+; 4=O-; 5=O(normal); 6=O+; 7=R-; 8=R (good), 9=R+; 10=U-;
11=U(very good); 12=U+, 13=E-; 14=E (excellent), and 15=E+
**Scale 1-15 points:1=1-; 2=1(very scarce); 3=1+; 4=2-;5=2 (scarce); 6=2+; 7=3-; 8= 3 (medium); 9=3+; 10=4-;
11=4 (important), 12=4+; 13=5-; 14=5 (excellent), and 15=5+
***8 days p.m.
abcd Row means within factors with different letters indicate statistically significant differences at (P< 0.001).
210
Sheep and lamb meat quality related characteristics:
Mean pH24 ranged from 5.55 to 5.75 (Table 1). A significant difference
between groups in pH24 (P< 0.001) was found. pH was higher in WB than in NO
samples. This may indicate less stress in NO animals when slaughtered (-
Cerezo et al., 2005), or less type I fibers (Park et al., 1987). PS is an indigenous
breed, and may uphold its natural instincts (i.e. fear) and sensitivity to stress. Stress
results in excretion of adrenaline causing a series of biochemical changes that
indirectly catalyze the breakdown of glycogen ante mortem (am), leading to an
elevated muscle pH24 (Voisinet et al., 1997). Priolo et al. (2002), also connected
higher ultimate pH to physical activity of animals and extensive production system.
Generally, the samples from WB sheep and lamb were significantly
tenderer when compared to NO sheep and lamb, and this may depend both on
breed and production system in agreement with Guerrero et al., (2013). Meat
samples from B&H sheep and lamb were tenderer compared to the other groups.
The samples from young NO were the toughest, while the MN sheep varied the
most (Table 1). Meat with shear force scores above 50 N/cm2 is regarded as tough
(Davey, Gilbert, and Carse, 1976) and will be discounted by consumers. The
breeding aim for higher muscular mass is often at the expense of lower tenderness
and lower IMF content (). Cooking losses were highest in the
MN samples (Table 1). This may reflect these samples lower protein content
(Table 2).
The average changes in surface meat color parameters (L*a*b*) during the
aerobic storage were significantly different among groups (Figure 1 a,b). The first
measurement (4 h) would reflect a bloomed sample with dominantly oxy-
myoglobin (OMb) in the surface. A decline in L* and a* with time would be
interpreted as conversion to meat-myoglobin (MMb). Surface L* may increase due
to microbial growth after prolonged storage in air.
L* (lightness) was always higher in WB animals (Figure 1a) with B&H
lamb having the highest initial L* value. L* increased/remained the same for 72 h,
except for the young NO and B&H sheep. L* may dependent on production
system. Some authors have reported darker meat from extensive production
systems (Mancini and Hunt, 2005;Priolo et al., 2002), but Lorenzo et al. (2014),
reported a higher L* value in meat from a free extensive production system. This
phenomenon may be explained by a higher IMF level in meat from extensive
production systems (Priolo et al., 2002).
Effects of different production systems
211
Figure 1a. The average changes in L* during aerobic incubation for different sheep/lamb
groups and times. Different letters indicate significant (P<0.05) differences.
The variable a* was not dependent on production system. Four h post
mortem, only the NO lamb and B&H sheep had low a* values. This could be due
to low color stability for the NO lamb or the higher fat level in B&H sheep (Table
1). The variable a* of MN sheep declined after 72 h, but still retained a higher level
than in the other groups. a* of the B&H sheep declined only moderately from 4 to
72 h. The color stability of NO sheep, using a* as an indicator, was lower than in
MN sheep and B&H sheep (Figure 1b). For lamb, a* declined the least for the NO
lamb.
Figure 1b. The average changes in a* during aerobic incubation for different sheep/lamb
groups and times. Different letters indicate significant (P<0.05) differences.
212
NO young sheep and NO lamb had the lowest b* and a much lower b*
than NO old (not presented). Interestingly, b* was also high in B&H meat.
Differences in muscle lightness and yellowness can be attributed to dietary effects
on pre-slaughter glycogen and on marbling levels (Mancini and Hunt, 2005) while
differences in a* depend largely on heme amount, myoglobin states plus marbling.
Composition of sheep/lamb LTL
The iron concentration in meat is highly dependent on breeding, age, sex
and muscle type of the animal (Lombardi-Boccia et al., 2002). As expected, heme
was highest in older sheep and lowest in lambs (Table 2). There was no difference
in heme between NO and B&H lambs, but NO lambs had the nominally lowest
heme concentration (0.15 mg/ml).
Water content depended on age and was higher in younger compared to
older and more fatty animals. The low water content in B&H sheep meat was
related to its higher fat content (supported by Table 1 and 2). Breed combined with
production system had no significant impact on dry matter.
Table 2. Meat chemical quality assessments (mean and standard error square).
Norwegian white sheep
WB Pramenka sheep
NO old
NO young
NO lamb
MN sheep
B&H sheep
B&H lamb
Heme (mg/ml)
a
ab
c
a
ab
bc
Water content*
73.13b
73.42b
75.30b
73.15b
70.93c
75.83a
Dry matter*
26.87b
26.58b
24.69b
26.85b
29.07a
24.17c
Protein content*
21.38a
a
b
17.12c
20.49b
b
Fat content*
3.88b
3.38b
2.58c
7.46a
7.39a
2.35c
Vitamin E
(mg/100g)
ab
c
c
a
ab
bc
Vitamin E/Fat
(mg/100g)
ab
b
b
b
b
a
DPPH (total
antioxidant)*
66.2b
66.5b
66.3)b
70.9a
68.7ab
72.7a
Cathepsin B**
ns
ns
ns
ns
ns
ns
TBARS***
0.33ab
0.33 ab
0.22b
0.47a
0.23b
0.43a
* expressed in %
*** 8 days p.m. / mg malondialdehyde/kg
abcdRow means within factors with different letters indicate statistically significant differences at(P< 0.001) except
TBARS (P<0.005).
Protein content was significantly different among all animal groups
(Table 2). Both old and young NO had higher protein content than B&H and MN
sheep. MN sheep had the lowest protein content, but with no difference for lamb
groups. Hofman et al. (2003) reported that the muscles with the highest protein
content were characterized by lower fat content. NO sheep had a more favourable
fat/protein ratio (Table 2) in agreement with general breeding goals. The results
also indicated that old and young NO sheep, with the highest protein content, were
Effects of different production systems
213
less tender (Table 1). This can again relate to types of muscular fibers. Wood et al.
(1999) suggested that genetic selection for modern breeds with increased meat
yield and lean content increases the proportion of white glycolytic fibers (type IIB),
and consequently less tender meat (Karlsson et al., 1993).
Vitamin E -Tocoferol) is a fat-soluble vitamin. Its content was
significantly different among all six animal groups (Table 2). Green pasture or
supplementation in feeds increase vitamin E in meat (Jose et al., 2008). Vitamin E
can delay OMb oxidation via inhibition of lipid oxidation (Faustman et al., 1998).
Color and lipid stability of fresh beef longissimus muscle -
-tocopherol/g meat
(Faustman et al., 1989). MN sheep had a high concentration of vitamin E (0.29
mg/100g), close to this threshold. This can be a possible explanation of the delayed
OMb convertion to MMb in MN sheep. Older sheep groups had a higher vitamin E
concentration than younger groups. Unexpectedly, vitamin E/fat (mg/100g fat) was
nominally highest in B&H lamb, and significantly different from the other groups
(Table 2).
-Tocoferol level isinteresting from a nutritional perspective, assuming
that its antioxidative power protects cells against the effects of free radicals which
can contribute to the development of chronic diseases like cancer and
cardiovascular diseases. This vitamin can enhance the immune function and block
the formation of cancerogenous nitrosamines in the stomach from nitrates used as
additive in food products. Vitamin E also prevents against cataracts (Daley et al.,
2010). Cathepsin B is a relevant enzyme for dry cured sheep production since its
level is closely related to textural defects during the ripening phase of pig hams
(Priolo et al., 2002). The activity of cathepsin B in LTL (Table 2) did not
differenciate between groups, only within groups; the highest variation was for old
NO and MN sheep. The variation was lowest for NO lamb and B&H lamb.
Table 3 shows average values and standard errors (SE) of intramuscular
fatty acid composition (mg/100 g meat). The concentrations of total fatty acids
were age dependent. Sheep had more total fatty acids than lambs, and WB sheep
more than NO in agreement with their amount of total fat (Table 2). The
concentration of the polyunsaturated fatty acids C18:2 (n-6) and C18:3 (n-3)
showed the greatest variation, as indicated by their SE, while the concentration of
C20:4 (n-6), C20:5 (n-3), C22:5 (n-3) and C22:6 (n-3) showed the lowest SE. The
total amount of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA)
and PUFA was also age dependent, and significantly higher in older animals. The
percentage of PUFA dropped with age, but was also significantly dependent on
production systems, as described by Enser et al. (1998). The nominally highest %
SFA was found in MN sheep.
214
Table 3. Fatty acid composition (mean and standard error square).
Norwegian white sheep
WB Pramenka sheep
NO old
NO young
NO lamb
MN sheep
B&H sheep
B&H lamb
C18:2 n-6
Linoleic acid*
ab
ab
c
2.34(0.84)a
a
bc
C18:3 n--
Linolenic acid*
a
a
b
a
ab
b
C20:4 n-6
Arachidonic
acid*
b
ab
b
b
ab
a
C20:5 n-3
Eicosapentaenoic
acid*
b
.05)a
b
bc
c
c
C22:5 n-3
Docosapentaenoi
c acid*
b
a
b
b
b
b
C22:6 n-3
Docosahexaenoic
acid*
bc
a
c
)ab
ab
ab
n-6/n-3*
b
c
b
b
a
a
SFA*
a
ab
b
a
a
b
MUFA*
a
abc
6.7c
a
ab
bc
PUFA*
ab
a
c
a
a
bc
* mg/100g meat
abcdRow means within factors with different letters indicate statistically significant differencesat (P< 0.001).
Total amounts of C18:2 (n-6) was higher in sheep compared to lamb.
-Linolenic acid C18:3 (n-3) tended to follow this pattern.
reported similar results for Spanish and British lambs. Old
NWS had the greatest amount of n-3 LC-PUFA.
The ratio n-6/n-3 was still favorable for lamb/sheep (Russo, 2009).
Interestingly, this ratio showed no variation with age in both NO and B&H
systems. But the n-6/n-3 ratio was significantly higher for B&H sheep and lamb
(Table 3) than other systems. The ratio n-6/n-3 was the lowest in young NO sheep.
C18:3 (n-3) is regarded as the preferred fatty acids leading to C20:5 (n-3),
docosapentaenoic acid C22:5 (n-3), and docosahexaenoic acid C22:6 (n-3) (Brenna
et al., 2009). Additionally, it inhibits the conversion of C18:2 into the others n-6
LC-PUFA (Smink et al., 2012).
A favorable n-6/n-3 ratio is important for the regulation of SFA in human
body. The dietary SFA can raise unfavorable blood lipids, but sufficient intake of
n-3 PUFA can neutralize this effect (Dias et al., 2014), and prevent coronary heart
diseases, diabetes 2, obesity and cancer. The SFA intake is a major contributor to
calcium, vitamin D, vitamin B12 and the other essential nutrients absorption; a
reducing of SFA without substituting lower-fat versions may result in serious
unintended nutritional consequences (Huth et al., 2013).
Effects of different production systems
215
Oxidative stability measurements
The total antioxidant activity method detects the ability of a matrix to
eliminate an unpaired valence electron in DPPH (Dawidowicz, Wianowska, and
Olszowy, 2011). Low DPPH values are therefore favorable. The total antioxidant
activity was highest in NO meat (Table 2). Antioxidant activity was not affected by
the age of the animals.
TBARS values above 0.5 are considered as critical and indicate a lipid
oxidation level which produces a rancid odor and taste that can be recognized by
consumers (Wood et al., 2008). TBARS was significantly different among the
TBARS acumulation in NO old and
young was equal. NO lamb had the lowest TBARS value, while MN sheep and
B&H lamb had the highest. B&H sheep had the lowest TBARS among sheep
groups. The TBARS value of 0.47 in MN sheep was near the threshold of 0.5
suggesting that the high fat content and poor ratio vitamin E/fat content may have
some impact on its low oxidative stability (Table 2). All together factors such as
concentration of the fat, heme pigment and antioxidant status in the muscle tissue
can influence color stability and FA oxidation, and are tightly related to the diet
(Ponnampalam et al., 2012). suggested that different
grazing regions can induce changes in the rumen microbial population, and
therefore differences in the biohydrogenation of PUFA. Dietary effects in form of
different grass types might have an impact on the FA composition in ruminants.
Lee et al. (2003) suggested that white clovers (Trifolium repens) can limit
biohydrogenation of n-3 PUFA. It seems that vitamin E had a positive impact on
color stability in MN sheep, but not on FA oxidation stability.
Polar peroxides (0.12-0.39 mmol/kg meat) originating from lipids
(Volden et al., 2011) were highest in VP lamb followed by NO old and young.
Proteins bound peroxides (Yi et al., 2013) also varied significantly among groups
from 0.09 in MN sheep to 0.191 mmol/kg in NO old. No significant difference was
found for unpolar (chloroform soluble) peroxides. These data are partly in
agreement with TBARS (Table 2).
Conclusion
The different production systems influenced meat color, pH, tenderness
and fatty acid composition. Pramenka sheep, collected from their natural grazing
areas, were smaller animals with more fatty carcasses relative to NWS from
Hardangerevidda and Jotunheimen regions. WB meat (LTL) had higher pH24, and a
low protein to IMF ratio. Its total antioxidant capacity was lower, and the n-6/n-3
ratio tended to be higher. The marketing potential of PS meat seems to be related to
its higher color stability and good tenderness. This quality can be used to
216
encourage the production of B&H sheep and lamb in future. The marketing
advantages of NO carcasses seemed related to their high protein/fat ratio, low n-
6/n-3 ratio and good antioxidant capacity.
B&H sheep were muscular but with more fat, lower water content and
lower cooking losses, lower L*a* b* with higher n-6/n-3 and became more rancid
than MN sheep. The B&H lambs were smaller than NO lambs, with a higher level
of vitamin E, but lower antioxidant capacity, more TBARS and less EPA and
higher n-6:/n-3 ratio. Its marketing potential seemed only related to its high vitamin
E content while the marketing potential of NO lamb seems related to its good
oxidative stability with a favorable n-6/n-3 ratio.
Acknowledgment
The work was supported by grant no. FR184846/I10 and no 225309
(Small ruminant flavor; Norway part) from the Research Council of Norway and
Western Balkan and Norway achieving improved palatability, sale and
for support of this project.
Uticaj različitih proizvodnih sistema na kvalitet mesa
trupova ovaca i jagnjadi Zapadnog Balkana i Norveške
B. Egelandsdal
Rezime
Definisanje kvaliteta mesa odabranih rasa ovaca i jagnjadi koje su bile na
konkurentnosti. U ovom eksperimentu kor Longisimus thoracis at
lumborum (LTL) autohtonih zapadno-balkanskih(WB) ovaca i jagnjadi v
p u Bosni i Hercegovini.
LTL od ovaca pivske pramenke (PP) koje su bile
LTL-a autohtonih
regiona. Jagnjee meso iz ovih regiona smatra se gurmanskim proizvodom.
Effects of different production systems
217
U poreenju sa NWS ovcama rase pramenka ovaca imale su niu
intramuskularnu masnou kao i vii odnos n-6/n-3, bolju mekou mesa i stabilnost
boje. Jagnjad zapadno-balkanske pramenke su imala nemanju masu, vii odnos
n-6/n-
obzira na vi - na prednost mesa zapadno-balkanskih
rasa je u njihovoj mekoi, dok NWS jaganjci imaju bolji nutritivni profil.
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Received 2 April 2015; accepted for publication 20 May 2015
