Muscle colour and chemical and fatty acid composition of “Agnello di Sardegna” PGI suckling lamb

The aim of this study was to characterize “Agnello di Sardegna” PGI (Protected Geographical Indication) meat in terms of its physico-chemical and nutritional properties.Seventy-six Sarda suckling lambs from herds associated with the “Agnello di Sardegna” PGI Consortium were purchased from two regional slaughterhouses. Colour parameters, pH, chemical parameters and fatty acid composition were determined from Psoas major muscle samples.“Agnello di Sardegna” PGI meat has quality traits and nutritional characteristics specific to suckling lambs fed mainly with maternal milk, related in particular to the Sardinian ewe feeding system based mainly on grazing. Psoas muscle from “Agnello di Sardegna” PGI lambs showed a mean ω6/ω3 ratio (2.40) and P/S value (0.53) in agreement with nutritional recommendations (Department of Health, 1994).