The type of forage and condensed tannins in dams' diet: Influence on meat shelf life of their suckling lambs

Results showed that Hay lambs had greater intramuscular fat, lightness (L*), yellowness (b*) and hue angle (H°), lower α-tocopherol content and similar lipid oxidation than Pasture lambs. The inclusion of quebracho increased L*, b*, H° and α-tocopherol content and reduced lipid oxidation, extending the meat shelf life more than one day. In conclusion, raising suckling lambs with their dams on pasture is an advisable system to produce meat with low intramuscular fat and high α-tocopherol content using natural resources fulfilling the consumer's demands. The inclusion of quebracho in the dams' concentrate would be recommended, because it improves the color and extends the meat shelf life of the suckling lamb.