Effect of the concentrate-based finishing on the proximate composition, organoleptic quality and fatty acids profile of the Beni-Guil sheep meat

¹ Laboratory for Agricultural Productions Improvement, Biotechnology and Environment (LAPABE), Faculty of Sciences, University Mohammed First, BP-717, 60000 Oujda, Morocco.
² Analysis Quality and Risk Unit, Laboratory of Food Quality and Safety (QSPA), Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium.
³ Institute of Agricultural Industries, High school of Charlemagne, 4500 Huy, Belgium.

^* Corresponding author: belhaj.kamal90@gmail.com; k.belhaj@ump.ac.ma

Abstract

The aim of this study is to compare two sheep farming practices (lamb farming with or without finishing period on concentrate), on carcass characteristics, fatty acid profile and organoleptic quality of the meat. The study was performed on 24 Beni-Guil lambs. Finished animals (F) had access to creep feeding until weaning and were fed a mixed ration of barley and alfalfa hay during a finishing period of 45 days; however, nonfinished animals (NF) remained on the pasture. This comparison was carried out by analyzing the carcass characteristics, proximate composition and fatty acids profile of the meat. Ultimate pH and meat lightness were lower for F-lambs than NF-lambs who didn’t go through the finishing period. The concentrate-based finished practice produced carcasses with better fatness state and conformation. The intramuscular fat content is more important in finished-lambs’ meats (3.81 vs 1.82) which show more juiciness and a high meat’s color lightness. However, meats of NF-lambs presented a high proportion of polyunsaturated fatty acids (PUFA: 20.70 vs 16.82), particularly the PUFA n-3 (3.97 vs 1.17) and consequently a low n-6/n-3 ratio (3.92 vs 12.72). Finally, we recommend, finished lamb meats for the large-scale market and meat of pasture-raised lamb for the niche market.