ArticleFoods (Basel, Switzerland)2021
Influence of the Production System (Intensive vs. Extensive) at Farm Level on Proximate Composition and Volatile Compounds of Portuguese Lamb Meat.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 27 citations in OpenAlex.
- Effects of Dietary Dandelion Supplementation on Ruminal Morphology, Fermentation, Microbiome, and Inflammation in Lambs Under High-Concentrate Feeding.Animals : an open access journal from MDPI · 2026Article
- Article
- Age-Related Meat Flavor Precursors of Naturally Grazed Sunit Sheep: Metabolomics and Transcriptomics Approaches.Foods (Basel, Switzerland) · 2025Article
- Effect of Antifreeze Glycopeptides on the Quality and Microstructure of Frozen Lamb Meatballs.Metabolites · 2025Article
- Effect of dietary protein level and lamb breed on meat physicochemical traits, fatty acid profile and nutritional indices.Archives animal breeding · 2025Article
- Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors.Food chemistry: X · 2025Review
- Effects of Feeding Regimes and Postmortem Aging on Meat Quality, Fatty Acid Composition, and Volatile Flavor of Longissimus Thoracis Muscle in Sunit Sheep.Animals : an open access journal from MDPI · 2022Article
- Influence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflex.Foods (Basel, Switzerland) · 2022Article
- Effects of Ageing on Donkey Meat Chemical Composition, Fatty Acid Profile and Volatile Compounds.Foods (Basel, Switzerland) · 2022Article
- The Effect ofMolecules (Basel, Switzerland) · 2022Article
- Characterization of the Flavor Precursors and Flavor Fingerprints in Grazing Lambs by Foodomics.Foods (Basel, Switzerland) · 2022Article
- Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids.Animals : an open access journal from MDPI · 2022Article
- Fatty Acid Composition and Volatile Profile ofFoods (Basel, Switzerland) · 2021Article
- Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
8 authors at 3 institutions in 3 countries.
Funding
Abstract
Today's society demands healthy meat with a special emphasis on integrated animal husbandry combined with the concern for animal welfare. In this sense, the raising of lambs in an extensive system has been one of the most common practices, which results in meats with high nutritional value. However, both the production system and the diet play a fundamental role in the chemical composition of the meat, which has a direct impact on the content of volatile compounds. Thus, the aim of this study was to determine the effect of two production systems (intensive and extensive) on the chemical composition and volatile profile of lamb meat. Twenty-eight lambs of the Bordaleira-de-Entre-Douro-e-Minho (BEDM) sheep breed were raised for meat production under the intensive or extensive system and were fed with concentrate and pasture, respectively. All animals were carried out in the muscle
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.