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Characterization of meat fromPecora dell’Amiata and Pomarancina lightlamb slaughtered at 20 kg of live weight

R. TOCCI, E. PIPPI, M. CAMPOSTRINI, A. MARTINI, R. BOZZI, D. BENVENUTI,A. BONELLI, A. PEZZATI, C. SARGENTINI

Dipartimento di Scienze delle Produzioni Agroalimentari e dell’Ambiente (DISPAA) - Sez. Scienze animaliUniversità degli Studi di Firenze. Via delle Cascine, 5 - 50144 Firenze, Italy

INTRODUCTION

In Italy, the ovine meat production is represented by 65% ofsuckling lamb meat, and 25% of light lamb meat. The re-maining percentage is represented by meat deriving from atthe end of career ewes and heavy lambs. The suckling lambsderive mainly from dairy breeds, in particular Sarda breed,having a live weight less than 12 kg at 40 days. The markettrend shows an increase of meat deriving from heaviersheep1,2.In this study the physical-chemical and nutritional charac-teristics of the meat deriving from light lambs belonging totwo Tuscan breeds, Pecora dell’Amiata and Pomarancina,were considered. These animals were slaughtered at 20 kg ofaverage live weight, unusual live weight for the Tuscan con-sumer that prefers suckling lamb meat.Amiata sheep, recently enrolled in the “Registro anagraficodelle popolazioni ovine e caprine autoctone a limitata diffu-sione” (D.M. 17444/2014), is a not specialized breed, havingmeat and milk as main productions. It derives from themount Amiata area in Tuscany. It derives from the “Pecora

Comune Toscana “Nostrale” or “Vissana”, and has merinizedbreeds as ancestors (Maremmana or Spagnola Bastarda). Itshows a typical white fleece evenly distributed over the body,and the rams are often horned. The adult females have amean height at withers of 70.6 cm and a mean live weight of50 kg, while the mean height at withers of the males is 73.8,and the weight is 60 kg. There are currently about 1300 indi-viduals of this breed3;4. Pomarancina sheep derives from thePisa province and has as ancestor the Appenninica sheep. Itshows white fleece. Live weight of adult males is around 70kg, while the live weight of adult females is around 60 kg.This breed, having meat as main production, was crossed inthe past with Merinos, Bergamasca and Ilê di France5. Thereare currently about 1300 individuals of this breed4.

MATERIALS AND METHODS

AnimalsThis work dealt with the post mortem results of 21 Po-marancina (10 females and 11 males) and 12 Amiatina (6 fe-males and 6 males) lambs. The lambs were reared with theirdams on the pasture; lambs were fed with milk until 30 daysof age, then a daily rate of 100 g/head (on average) of a mix-ture of maize, barley and faba bean, in addition to the suck-led milk, was supplied. Ewes, reared under a pasture-based

R. Tocci et al. Large Animal Review 2017; 23: 131-140 131

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Autore per la corrispondenza:Roberto Tocci ([email protected]).

SUMMARYIn this study, the slaughtering performances and the meat quality of lambs slaughtered at 20 kg of live weight were consid-ered. The lambs belonged to two Tuscan local breeds, the Pecora dell’Amiata sheep and the Pomarancina sheep. In this studyon the longissimus thoracis+lumborum samples the physical-chemical and nutritional characteristics were considered. Datawere analysed to Analysis of Variance through the least squares method. On the fatty acid composition and on the Health In-dices a Principal Component Analysis (PCA) was performed. The Amiata lambs have reached later the weight at slaughter-ing (88±3.5 vs 66.5±3.3 d). The carcass weight (11264.0±482.0 vs 9007.0±533.0 g) and the dressing percentage (52.91±0.87vs 47.55±0.95) were higher in Pomarancina lamb meat. The free water (16.29±0.47 vs 12.47±0.65 cm2) and the texture val-ues (35.97±2.24 vs 18.79±3.25 N) were higher in Pomarancina lamb meat. Amiata lamb meat had a higher Saturated FattyAcids (SFA) (49.91±1.29 vs 46.05±0.96) and PUFA ω6 (9.14±0.55 vs 7.64±0.41) percentage, while Pomarancina lamb meathad higher Monounsaturated Fatty acids (MUFA) percentage (38.82±0.85 vs 31.72±1.14). The health Indices indicated asboth meats are favourable in human diet; ω6/ω3 ratio was 2.78±0.10 vs 2.20±0.08 in Amiata lamb meat and in Pomaranci-na lamb meat respectively. The PCA for the single fatty acids indicated two different groups for Amiata lamb meat and Po-marancina lamb meat in the PC1; the first group was identified by SFA. The PCA for the fatty acids categories and HealthyIndices subdivided both meats in the PC2 that identified the Amiata lamb meat for SFA and the Pomarancina lamb meat forMUFA, MUFA/SFA and UFA (Unsaturated Fatty Acids)/SFA.

KEY WORDSPecora dell’Amiata, Pomarancina, lamb meat quality, fatty acids, PCA.

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132 Characterization of meat from Pecora dell’Amiata and Pomarancina light lamb slaughtered at 20 kg of live weight

semi-extensive system, during lactation period, received asupplementation of hay from mixed meadow ad libitum and400 g/head of a mixture of maize, barley and faba bean.Lambs were slaughtered when reached 20 kg of live weight,in order to meet the new market requirements.

Slaughter parametersAll animals were slaughtered following the actual UE1099/2009 regulation6. Before slaughtering all animals of thetrial were weighed. On the carcasses the following parame-ters were also considered: carcass weight, carcass weight after24 hours, left and right half carcass weight, front and hindquarter weight, net live weight, carcass length, thigh length,croup length, thorax width, trunk length, thorax depth. Thedressing percentage and the net dressing percentage were al-so considered. The weight of thoracic internal organs, stom-achs, intestines, gastrointestinal content, skin, head, genitals,right front and hind cannons, tail was also taken. The car-casses were weighed, measured, and valuated following theslaughter procedures of ASPA7; carcasses were classified, ac-cording to the EU Mediterranean grid, for carcass colour andfatness score by experienced evaluators8.

Laboratory analysisFour days after slaughtering, on the carcasses stored at 4 °Cin a refrigerator, samples from the Musculus longissimus tho-racis+lumborum, were taken9 in order to evaluate the physi-cal-chemical and nutritional characteristics of the meat. The physical parameters were the following:– pH: The measurement of pH was performed in triplicate

on Musculus longissimus thoracis+lumborum samples, us-ing Mettler Toledo DevenGo SG2™ pH-meter (NovateMilanese, Milano, Italy) equipped with an Inlab punc-ture electrode (Mettler-Toledo, Ltd). The mean value wasutilized.

– Water holding capacity (WHC), determined using threedifferent methods:✓ filter paper press Grau and Hamm method10, ex-

pressed as the ratio M/T, where M is the area (cm2) ofthe Musculus Longissimus thoracis+lumborum and T isthe total wetted area (cm2)11;12. A cuboidal sample of300 ± 5 mg was kept for four minutes under a pressureof 50 kg/cm2.

✓ drip loss on cubic Musculus Longissimus thoracis+lum-borum samples of 30 grams kept at 4 °C for 48 h in aplastic container with double bottom;

✓ cooking loss in oven at 180 °C to an internal tempera-ture of 75 °C13 on parallelepiped Musculus Longissimusthoracis+lumborum samples of about 40 grams ofweight.

– Meat colour: determined with a Minolta ChromameterCR 200 calibrated against a standard white tile in the CIEL, a*, b* system, which measures the values of:Lightness (L*); redness (a*); yellowness (b*); Chroma(colour saturation - (a2± b2)1/2) and Hue angle (arctanb/a)14;15. Measurements were made, after 1 hour at roomtemperature, on three different homogeneous areas ofeach sample using their average for the statistical analysis.

– Texture analyses16 in raw and in oven cooked 1 cm x 1 cmof Musculus longimus thoracis+lumborum were carried outusing a Zwick Roell® 109 texturometer (Ulm, Germany)with Text Expert II software, equipped with a 1 kN load

cell. The Warner-Bratzler shear test (WB-shear force) con-sisted of a 3 mm thick steel blade which had a 73° V cut in-to it. The cut was perpendicular to the muscle fibre direc-tion. The samples were placed on the table, under the V ofthe blade, and was cut through as the blade moved with aconstant speed through the slit of the table (crossheadspeed of 30 mm/min). The resistance of the samples toshearing was recorded every 0.01 seconds and plotted by acomputer in a force deformation. Maximum shear force,defined as maximum resistance of the sample to shearing17

was determined. Two raw and two cooked cores from eachsample were submitted to WB-Shear force; the mean val-ue of both measures was considered.

Chemical analyses were carried out on each sample of Mus-culus longissimus thoracis+lumborum determining dry mat-ter, ether extract, crude protein and ash18.

The samples were analysed for total lipid concentration bygravimetric determination of total lipid extract according toFolch et al.19. The tissue was homogenized with chloro-form/methanol (2/1) to a final volume 20 times the volumeof the tissue sample (1 g in 20 ml of solvent mixture). Afterdispersion, the whole mixture is agitated during 15-20 min-utes in an orbital shaker at room temperature. The ho-mogenate was either filtrated (funnel with a folded filter pa-per) to recover the liquid phase. The solvent was washed with0.2 volume (4 ml for 20 ml) of water or better 0.9% NaCl so-lution. After vortexing some seconds, the mixture was cen-trifuged at low speed (2000 rpm) to separate the two phases.After centrifugation and siphoning of the upper phase, thelower chloroform phase containing lipids was evaporatedunder vacuum in a rotary evaporator or under a nitrogenstream if the volume is under 2-3 ml19. The samples were al-so analysed for quantitative fatty acid composition of totallipids by gas chromatographic separation of methyl esters,comprising C19:0 as internal standard, on capillary columnoven temperature ranging from 164°C and 200°C with3°C/min heat increment.The following health indices were also calculated:MUFA/SFA, UFA/SFA, PUFA/SFA, ω6/ω3 PUFA.

Statistical analysisData were submitted to Analysis of Variance through the leastsquares method, using JMP 10 statistical software20, and con-sidering as source of variance the breed. On the fatty acidsand on the health indices a PCA was performed, to individu-ate the presence of these parameters in the Pomarancina lambmeat and in the Amiata lamb meat, through the axis derivingfrom the correlation matrix, and extracting the Eigenvalueswith different factorial load. A Bartlett test was performed:the Bartlett’s test compares the observed correlation matrix tothe identity matrix. In other words, it checks if there is a cer-tain redundancy between the variables that we can summa-rize with a few number of factors. If the variables are perfect-ly correlated, only one factor is sufficient. If they are orthog-onal, we need as many factors as variables. After, to maximizethe factors variance, a VARIMAX rotation was performed21.The score plots for sheep meat categories, loading plots, andcorrelations were also performed. The usual objective of thistype of analysis is to see whether the first few components ac-count for most of the variation in the original data. If so, they


can be used to summarize the data with little loss of informa-tion. A reduction in dimensionality is thus achieved whichmight then be useful in visual interpretation of the data rep-resented by two-dimensional graphics22.

RESULTS

In this trial, the Amiata lamb reachedthe weight at slaughtering 22 days laterthan the Pomarancina lamb (Table 1).The slaughter parameters have shownhow Pomarancina lambs had larger car-casses than the Amiata lambs (Table 1).The gastrointestinal content was higherin the Amiata lambs, while the dressingpercentage was higher in Pomarancinalambs. The net dressing percentage andchilling loss was similar between breeds.Among the slaughter wastes and the in-ternal organs (Table 2), the skin, thegenitals, the heart, the spleen, and thepancreas were in higher percentage inthe Pomarancina lambs, while the tailwas larger in the Amiata lambs.The trunk was longer in Pomarancinalambs, while thigh length and thoraxdepth were higher in the Amiata lambs(Table 3). The cooking loss was higher inthe Amiata lamb meat, while the free wa-ter and the texture values in cooked sam-ples were higher in the Pomarancinameat (Table 4). Relatively to the meatcolour, a* was higher in Pomarancinalamb meat, while b* and Hue angle werehigher in the Amiata lamb meat (Table4). Pomarancina lamb meat has shownhigher ash content than the Amiata meat(Table 5).SFA were in higher content in Amiatalamb meat (Tables 6 and 7). The C18:0,C18:1 ω9, C20:2 ω6 content was higherin Pomarancina lamb meat (Table 6).The content of PUFA ω6 was higher inAmiata lamb meat (Table 7), while theMUFA content was higher in the Po-marancina lamb meat. Among theHealth Indices, MUFA/SFA andUFA/SFA were higher in Pomarancinalamb meat, while the ω6/ω3 was higherin the Amiata lamb meat (Table 7).The Bartlett test in the PCA analysis forthe single acids has shown 6 main fac-tors with eigenvalue higher than 1 andwhich explained almost 90% of the vari-ability (Table 8). PC1 explained 46.43%,while PC2 15.74% of the total variabili-ty. Through the Varimax rotation (Table9) was possible to analyse as the factor 1identified in particular the saturated fat-ty acids. The Figure 1 identified two dif-ferent groups for Amiata lamb meat and

for Pomarancina lamb meat. Loading plot of the single fat-ty acid composition was shown in Figure 2.Pomarancina was placed on the negative axis 1 (Figure 1),which showed, in particular C18.1, highly and positively cor-relation with many SFA and negatively with MUFA. TheAmiata breed is discriminated for high SFA and low MUFA(Figure 2).


n.s. = not significant; ** = P≤0.05; *** = P≤0.001

Table 1 - Slaughtering performances, dressing percentages and chilling loss(lsmeans±SEM).

PecoraPomarancina Sign. dsr

dell’Amiata

Age at slaughtering d 88.4±3.5 66.5±3.3 *** 11.8

Live weight g 19691.0±866.8 21238.0±797.4 n.s. 2875

Gastrointestinal content g 4022±241 2930±231 *** 801.1

Net live weight g 15668±706.9 18533±650.3 *** 2344.7

Carcass weight g 9399.0±525 11264.0±482.0 ** 1741

Dressing percentage % 47.55±0.95 52.91±0.87 *** 3.15

Net dressing percentage % 59.74±1.10 60.60±1.01 n.s. 3.67

Carcass weight at 24 h g 9007.0±533.0 11031.0±533.0 ** 1768

Chilling loss % 4.37±0.52 3.18±0.52 n.s. 1.73


Table 2 - Slaughtering wastes percentage (lsmeans±SEM).


dell’Amiata

Right front cannon % 0.87±0.02 0.89±0.02 n.s. 0.07

Right hind cannon % 0.88±0.02 0.92±0.02 n.s. 0.06

Skin % 11.46±0.37 12.74±0.34 ** 1.24

Head % 5.54±0.21 5.09±0.20 n.s. 0.70

Genitals % 0.27±0.05 0.47±0.05 ** 0.13

Offal % 5.17±0.15 5.28±0.13 n.s. 0.47

Lungs ± trachea % 1.88±0.08 1.93±0.08 n.s. 0.28

Heart % 0.57±0.02 0.67±0.02 ** 0.09

Spleen % 0.25±0.01 0.31±0.01 *** 0.04

Liver % 1.73±0.08 1.74±0.07 n.s. 0.27

Diaphragm % 0.49±0.12 0.38±0.06 n.s. 0.20

Pancreas % 0.09±0.03 0.30±0.03 *** 0.10

Tail % 0.88±0.06 0.43±0.05 *** 0.18

Empty Stomachs % 4.29±0.42 3.99±0.39 n.s. 1.42

Empty Intestines % 5.36±0.16 5.62±0.16 n.s. 0.55


Table 3 - Linear measurements of the Amiata and Pomarancina lamb Carcasses(lsmeans±SEM).


dell’Amiata

Carcass length cm 56.8±2.40 57.5±2.3 n.s. 8.0

Thigh length cm 32.9±0.7 30.9±0.6 ** 2.22

Croup length cm 21.4±0.6 22.6±0.5 n.s. 1.87

Thorax width cm 17.1±0.5 17.1±0.5 n.s. 1.63

Trunk lenght cm 55.4±1.8 62.6±1.7 *** 5.91

Thorax depth cm 17.4±0.7 14.8±0.7 ** 2.40


The Bartlett test for the fatty acids cate-gories and the Health Indices (Table 10)has shown 3 main factors with eigenval-ue higher than 1. PC1 explained 46.4 ofthe total variability while PC2 38.2. TheVarimax rotation (Table 11) has shownas the factor 1 identified for SFA andMUFA, having negative correlation,PUFA ω3, PUFA ω6 and total PUFA,pufa/sfa ratio, while the factor 2 identi-fied SFA, having negative correlation,MUFA, MUFA/SFA and UFA/SFA. Thescore plot identified two differentgroups for the Amiata lamb meat andfor the Pomarancina lamb meat respec-tively in the PC2, while PC1 didn’t allowto distinct two different groups (Figure3). The Amiata lamb meat, in positivePC2, was identified by SFA, which hadhighly and negative correlation withUFA/SFA. MUFA, MUFA/SFA andUFA/SFA ratio identified Pomarancinalamb meat (Figure 4).

DISCUSSION

Because the Amiata breed is smallerthan the Pomarancina breed, the Amia-ta lambs reached before the somatic de-velopment, and later the weight atslaughtering set in this trial. The Amiatalamb carcass corresponded to the cate-gory B of the Mediterranean classifica-tion, having a weight range from 7.1 kgto 10.0 kg, while the carcass of the Po-

marancina lamb corresponded to the category C of theMediterranean classification. In a similar study performed



Table 4 - Physical composition in Amiata and Pomarancina lamb meat (lsmeans±SEM).


dell’Amiata

WATER CONTENT

Cooking loss in oven % 33.26±2.65 25.65±2.00 ** 9.20

Driploss % 3.03±0.43 2,71±0.31 n.s. 1.44

Free water cm2 12.47±0.65 16.29±0.47 *** 2.16

COLOUR

L* 46.40±0.80 45.34±0.60 n.s. 2.80

a* 18.63±0.84 20.84±0.64 ** 2.92

b* 10.91±0.40 7.05±0.30 *** 1.40

Chroma 21.65±0.73 22.08±0.55 n.s. 2.55

Hue angle 0.53±0.03 0.33±0.02 *** 0.10

TENDERNESS

Text raw N 21.65±2.07 23.60±1.99 n.s. 7.18

Text raw kg 2.20±0.21 2.40±0.20 n.s. 0.73

Text cooked N 18.79±3.25 35.97±2.24 *** 10.30

Text cooked kg 1.91±0.33 3.66±0.23 *** 1.05

n.s. = not significant; ** = P≤0.05

Table 5 - Chemical composition in Amiata and Pomarancina lamb meat (lsmeans±SEM).


dell’Amiata

H2O % 75.52±1.00 74.27±1.29 n.s. 3.16

Dry matter % 24.48±1.00 25.72±1.29 n.s. 3.16

Ash % 1.16±0.07 1.51±0.10 ** 0.23

Crude protein % 20.90±0.83 21.85±1.07 n.s. 2.62

Fat % 2.12±0.24 2.05±0.31 n.s. 0.76

Figure 1 - Score plot of fatty acid composition for Amiata and Po-marancina lamb meat.

Figure 2 - Loading plot of fatty acid composition for Amiata andPomarancina lamb meat.



on Apennine lambs slaughtered at 60 of days the carcass be-longed mainly to the B and C categories23. The carcasses ofAmiata and Pomarancina lambs showed similar weight tothat of the Istrian lambs24. The head of Amiata and Po-marancina has shown in the carcass a higher percentagethan that of Apennine lambs slaughtered at 25 kg25. Thedressing percentage was similar between Amiata and Istrianlambs, while this parameter was higher in Pomarancinalamb. Both the studied breeds had lower dressing percentagethan Apennine lamb25. The characteristics of the thoraxdepth showed how Amiata breed tended to respiratory type.


Table 6 - Percentage of fatty acids in Amiata and Pomarancinalamb meat.


dell’Amiata

C12:0 0.86±0.08 0.46±0.06 *** 0.27

C14:0 7.33±0.49 5.12±0.36 *** 1.54

C14:1 ω5 0.27±020 0.19±0.01 *** 0.06

iC15:0 0.25±0.02 0.15±0.01 *** 0.06

aiC15:0 0.35±0.02 0.21±0.02 *** 0.07

C15:0 0.95±0.06 0.62±0.04 *** 0.18

iC16:0 0.28±0.01 0.21±0.01 *** 0.04

C16:0 26.42±0.80 23.01±0.60 *** 2.53

C16:1 ω7 2.43±0.11 1.71±0.08 *** 0.35

aiC17:0 0.69±0.03 0.56±0.02 *** 0.10

C17:0 1.28±0.05 1.04±0.04 *** 0.18

C17:1 1.72±0.09 0.84±0.05 *** 0.28

C18:0 11.35±0.78 14.54±0.58 *** 2.47

C18:1 ω9 27.16±1.12 35.93±0.84 *** 3.57

C18:2 ω6 8.94±0.53 7.17±0.40 ** 1.70

C18:3 ω4 0.14±0.01 0.11±0.06 *** 0.02

C18:3 ω3 1.54±0.11 1.67±0.08 n.s. 0.36

C20:0 0.11±0.07 0.10±0.05 n.s. 0.02

C20:1 ω9 0.11 ±0.01 0.13±0.01 n.s. 0.05

C20:2 ω6 0.09±0.04 0.35±0.03 *** 0.11

C20:5 ω3 0.99±0.10 0.97±0.07 n.s. 0.32

C22:4 ω6 0.10±0.01 0.11±0.004 n.s. 0.02

C22:5 ω3 0.74±0.07 0.88±0.05 n.s. 0.23


Table 7 - Categories of fatty acid composition (in percentage) andHealth Indices in Amiata and Pomarancina lamb meat.


dell’Amiata

SFA 49.91±1.29 46.05±0.96 ** 4.07

MUFA 31.72±1.14 38.82±0.85 *** 3.61

PUFA ω3 3.29±0.27 3.54±0.20 n.s. 0.84

PUFA ω6 9.14±0.55 7.64±0.41 ** 1.75

Total PUFA 12.42±0.78 11.18±0.58 n.s. 2.46

MUFA/SFA 0.64±0.04 0.85±0.03 *** 0.12

ω6/ω3 2.78±0.10 2.20±0.08 *** 0.34

PUFA/SFA 0.26±0.02 0.24±0.01 n.s. 0.06

UFA/SFA 0.90±0.05 1.09±0.04 *** 0.16

*** = P≤0.001

Table 8 - Percentage of fatty acids in Amiata and Pomarancina lamb meat: eigenvalue, cumulative percentage of variance and Bartlett test.

Number Eigenvalue Percentage Cumulative Chi-squares Degree Prob>ChiQupercentage of freedom

1 10.68 46.43 46.43 942.69 251.05 ***

2 3.62 15.74 62.17 714.86 248.24 ***

3 2.03 8.85 71.03 608.47 231.91 ***

4 1.61 7.01 78.04 537.74 213.65 ***

5 1.32 5.76 83.81 471.54 195.12 ***

6 1.10 4.78 88.59 405.94 177.29 ***

The carcass length was similar between the Tuscan lambbreeds and the Istrian breed.The cooking loss of Pomarancina lamb meat was compara-ble to that of Apennine and Istrian lamb meat23,24; Amiatalamb meat, that showed similar value to that of Bergamascalamb meat26, had lower cooking loss value than the Apennineand Istrian lamb meat. The breeds of the trial have shownhigher drip loss than the Apennine meat23. The meat of theTuscan breeds was tenderer than the Istrian lamb meat24 andthe Bergamasca and Suffolk lamb meat26. Colour meat pa-rameters were similar to those of Gentile di Puglia lambs27,while a* and b* were similar to those of the meat of“Merinizzata Italiana” lambs28. If compared with the Apen-nine lamb meat, the meat of Amiata and Pomarancina lambshad higher L* and a* values and lower b* value23.The dry matter content of both considered lamb meats wascomparable with those of Apennine23, Istrian lamb24, andSarda lamb meat29. The crude protein and the ether extractcontents of both lamb meats were comparable with those ofIstrian, Suffolk, Bergamasca, and Sarda lamb meat24;26;29.The ash content of Pomarancina lamb meat was slightlyhigher than that of Istrian, Suffolk, Bergamasca, and Sardalamb meat24;26;29.At the same slaughtering weight Amiata lamb meat showeda higher SFA content than the Pomarancina lamb meat. TheSFA content of Pomarancina lamb meat was comparable tothat of Apennine lamb meat23. The SFA content of the lambmeat of Amiata and Pomarancina lambs was higher than theIstrian, Bergamasca, and Sarda lamb meat24;26;29. The meats of



PUFA/SFA ratio of both studied breeds was lower than thatof Apennine lamb meat23, and slightly higher than that ofSarda lamb meat and of Spanish lamb meat29;31. The PU-FA/SFA ratio is a measure of the propensity of the diet to in-fluence the incidence of coronary heart disease; a level of 0.4-0.5 is considered beneficial for humans32. According to theBritish Department of Health33, the minimum recommend-ed PUFA/SFA ratio is 0.45. Other authors and literaturesources34;35;36;37;38;39 define an optimum value of 1.0 ± 0.2; i.e.PUFA/SFA ratios should be preferable within the range from≥ 0.45 to 1.0. However, 1 is really rare to reach in ovine meat.MUFA/SFA ratio was similar between Pomarancina lambmeat and Apennine lamb meat23, while Amiata lamb meatshowed lower MUFA/SFA ratio. MUFA/SFA ratio of bothmeats of the trial was lower values than the meat derivingfrom Santa Ines and its crosses40. The original American HeartAssociation (AHA) dietary guidelines recommends the fattyacid balance at approximately 1:1:1 for SFA : MUFA : PUFA41.ω6/ω3 ratio has shown in both considered breeds higher val-ue than the Apennine lamb meat23. The ω6/ω3 ratio in Po-marancina lamb meat was similar to that of the Sarda lambmeat, while this Health Index in Amiata lamb meat was high-er than that of Norduz lamb meat42, while the Churra lambmeat was very high30. If compared with the Simopoulus pa-rameters43 for the prevention of different pathologies, bothlamb meats of the study were characterised by a good ω6/ω3ratio (2.78 and 2.20 in Amiata and Pomarancina lamb meatrespectively). Nutritionists believe that the desirable ω6/ω3should be 544. Western diets are deficient in omega-3 fattyacids, and have excessive amounts of omega-6 fatty acidscompared with the diet on which human beings evolved andtheir genetic patterns were established. Excessive amounts of

Table 9 - Fatty acid composition in Amiata and Pomarancinalamb meat: component loading matrix after Varimax rotation ofPCA results.

Factor 1 Factor 2 Factor 3 Factor 4 Factor 5 Factor 6

% of34.8 15.3 14.5 10.4 7.6 6.07variation

C12:0 0.86

C14:0 0.76 0.53

C14:1-ω5 0.39 0.80

iC15:0 0.84

aiC15:0 0.94

C15:0 0.95

iC16:0 0.71 0.34

C16:0 0.80 0.48

C16:1-ω7 0.38 0.79 0.37

aiC17:0 0.70 0.45

C17:0 0.80

C17:1 0.40 0.83

C18:0 -0.85

C18:1-ω9 -0.80 -0.37

C18:2-ω6 0.67 0.65

C18:3-ω4 0.53 0.46

C18:3-ω3 0.92

C20:0 0.37 0.85

C20:1-ω9 0.88

C20:2-ω6 -0.35 -0.64

C20:5-ω3 0.78

C22:4-ω6 -0.38 0.76

C22:5-ω3 0.90

*** = P≤0.001

Table 10 - Categories Fatty acid composition and Health Indices in Amiata and Pomarancina lamb meat: eigenvalue, cumulative percenta-ge of variance and Bartlett test.

Number Eigenvalue Percentage Cumulative Chi-square DF Prob>ChiSqpercentage

1 4.17 46.39 46.39 423.001 35.30 ***

2 3.44 38.21 84.60 349.86 33.49 ***

3 1.35 15.04 99.65 201.60 30.37 ***

Table 11 - Fatty acid categories and Health Indices compositionin Amiata and Pomarancina lamb meat: component loading matrixafter Varimax rotation of PCA results.

Factor 1 Factor 2 Factor 3

SFA -0.41 -0.91

MUFA -0.37 0.92

PUFA ω3 0.83 0.54

PUFA ω6 0.96

Total PUFA 0.99

MUFA/SFA 0.99

PUFA/SFA 0.96

ω6/ω3 0.99

UFA/SFA 0.97

the study have shown similar SFA content than those of Suf-folk and Churra lamb meat26;30, while the Sarda sucklinglamb meat31 has shown higher SFA content. The MUFA con-tent of the Pomarancina lamb meat was similar with that ofApennine, Istrian, Suffolk and Bergamasca lamb meat, whilethe MUFA content of the Amiata meat was lower, and hasmet the characteristics of the Churra lamb meat and of Sar-da suckling lamb meat. PUFA ω3 content of meat of bothbreeds was slightly higher than that of Suffolk, Bergamasca,and Sarda lamb meat, and lower than that of Apennine lambmeat23, and Istrian lamb meat. PUFA ω6 content was lowerthan that Apennine lamb meat23, Suffolk and Bergamascalamb meat26, and similar to that of Sarda lamb meat29.



omega-6 polyunsaturated fatty acids (PUFA) and a very highω6/ω3 ratio, as is found in today’s Western diets, promotethe pathogenesis of many diseases, including cardiovasculardisease, cancer, and inflammatory and autoimmune diseases.A lower ratio of ω6/ω3 fatty acids is more desirable in re-ducing the risk of many of the chronic diseases of highprevalence in Western societies, as well as in the developingcountries43. Some authors claims that the ideal ω6/ω3 is 4:1for brain-mediated functions45.The results of Amiata lamb meat was similar to that of a pre-vious study on the fatty acids profiles of fat in commercialSpanish lambs46 that were identified in PCA by SFA whileMUFA identified the majority of the breeds (German,British, Uruguayan). In the PCA, SFA identified, as in thecase of the Amiata lamb meat, the meat of Norduz breedreared in pasture42.In a research aiming the factors influencing fatty acids pro-file in the meat of lambs slaughtered at 21 kg SFA were welldistinguished from PUFA and MUFA31.

CONCLUSIONS

This work aimed with the light lamb meat characterizationof two Tuscan breeds, the Amiata and the Pomarancina. Thelambs of this study, slaughtered at 20 kg of live weight, un-usual weight for the Tuscan market, have shown good dress-ing percentage. The meat of both lambs, has shown goodphysical-chemical and nutritional characteristics similar tothat of lighter lambs. In addition, Health Indices were goodfor the human diet; MUFA/SFA and UFA/SFA were higher inPomarancina lamb meat, while ω6/ω3 ratio was higher inAmiata lamb meat. The Amiata lamb meat was identifiablein the PCA for the SFA, which had however lower content

than the meat of suckling lambs, typical of the traditionalmarket. The slaughtering performances and the meat char-acteristics met the new markets consumer needs.The Amiata lamb reached late the weight at slaughtering in-dicating a higher precocity. Probably the right slaughteringweight of the latter may be less.

ACKNOWLEDGEMENTS

This work was supported by the Regione Toscana: “Misura124: Cooperazione per lo sviluppo di nuovi prodotti, proces-si e tecnologie nei settori agricolo e alimentare e in quelloforestale”. Progetto “Valorizzazione delle carni e dei sotto-prodotti della macellazione ovina tramite la realizzazione diprodotti innovativi e per nuovi mercati” (VACASOPINUM)(B15E13000170002) and VAGAL+ (Valorizzazione deigenotipi animali autoctoni) - Programma di cooperazionetransfrontaliera Italia Francia “Marittimo 2007-2013”.

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Figure 4 - Loading plot of fatty acid categories and Health Indicesin Amiata and Pomarancina lamb meat.



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