De Brito, Gerlane F. [UNESP]Holman, Benjamin W. B.McGrath, Shawn R.Friend, Michael A.van de Ven, RemyHopkins, David L.2018-11-262018-11-262017-08-01Meat Science. Oxford: Elsevier Sci Ltd, v. 130, p. 81-90, 2017.0309-1740http://hdl.handle.net/11449/159560The aim of this study was to evaluate the effect of different forage-types on lamb meat quality parameters. White Dorper lambs that had grazed five forage-types, were slaughtered commercially. At 24 h post-mortem, the m longissimus lumborum (LL) was removed from one side, sliced into three equal sub-samples, vacuum packaged. and assigned to ageing periods (5, 12 or 40 days); the other side of LL was aged for 5 days. The m. adductor femoris was used for fatty acid analysis. Lambs fed chicory + arrowleaf clover had the highest concentration of health claimable omega-3 fatty acids and the lowest omega-6:omega-3 fatty acid ratio. Forage-types with higher vitamin E content showed lower lipid oxidation levels independent of ageing period. Forage-type and ageing period did not influence the redness, yellowness, chroma or reflectance ratio (630 nm divided by 580 nm) of displayed meat. Chicory + arrowleaf clover gave the best results to improve the fatty acid content of lamb meat.81-90engOxidation statusGrazingChicoryadductor femorisLucerneArtigo10.1016/j.meatsci.2017.04.001WOS:000402212800012Acesso abertoWOS000402212800012.pdf