Meat quality, fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet

The aim of the present work was to investigate the effects of feeding regimens (pasture vs. mixed diet) on meat quality, fatty acids, volatile compounds, and antioxidant properties in lamb meat. In total, 24 lambs were allotted into two feeding regimens at 10.23 kg live weight. Lambs were fed on pasture grass (PG group, n = 12) or mixed diet (M group, n = 12). Longissimus thoracis (LT) muscle samples from the M group had a higher intramuscular fat (IMF) (p < 0.05), pH(45min)value (p < 0.01), and ash (p < 0.05) than the PG group. In contrast, the shear force (p < 0.05), L*(p < 0.05), and b* (p < 0.001) in M group were lower than in PG group. Analyses indicated that PG group contained higher linolenic acid (C18:3n3) and docosatrienoic acid (C22:3n6) (p < 0.05) than the M group. Major volatile compounds in the muscles included hexanal, heptanal, nonanal, octanal, 1‐pentanol, 1‐hexanol, 1‐octen‐3‐ol, and 2,3‐octanedione. The levels of hexanal, nonanal, and 2,3‐octanedione were significantly lower in PG lamb muscle (p < 0.01). In contrast, 1‐pentanol and 1‐hexanol levels were higher in M lamb muscle (p < 0.01). Muscle from PG lamb exhibited higher catalase (CAT) and glutathione peroxidase (GPx) activity (p < 0.05). PG muscle also contained a higher radical‐scavenging ability (RSA; p < 0.001) and cupric‐reducing antioxidant capacity (CUPRAC; p < 0.05). Overall, the improved antioxidant status in PG muscle inhibited lipid peroxidation (aldehydes and ketones), thereby improving the meat quality.