Assessing the Impact of Sustainable Pasture Systems on Lamb Meat Quality

The global demand for sustainable lamb production is increasing due to the need for high-quality meat with minimal environmental impact, making the choice of feeding systems crucial. This study investigates the effects of supplemented pasture feeding during the last 60 days of rearing on the meat fatty acid profile, pH value, colour characteristics, and mineral composition of lambs, highlighting the benefits of such feeding systems. Ninety lambs (MIS sheep breed) were divided into three distinct feeding regimes: Group I (alfalfa and concentrate feeding), Group II (white clover [Trifolium repens] pasture with concentrate supplementation), and Group III (birds’ foot trefoil [Lotus corniculatus] pasture with concentrate supplementation). The results have shown that supplemented pasture feeding improves the fatty acid profile by increasing n-3 content and desirable fatty acids, while reducing the n-6/n-3 ratio and atherogenic index (p < 0.05), particularly in lambs finished on an L. corniculatus diet. However, forage-supplemented feeding also reduces meat colour lightness and redness (p < 0.05). On the other hand, it enhances the meat’s mineral profile, with higher calcium, selenium, and iron levels, especially in lambs fed L. corniculatus. These findings underscore the benefits of moderate grazing with supplemental concentrates in optimising lamb meat quality. Importantly, they also highlight the potential of forage legumes like T. repens and L. corniculatus to significantly enhance the nutritional profile of lamb meat, offering a promising outlook for the future of sustainable lamb production. Additionally, this research provides valuable insights that could guide the development of future agricultural practices, dietary guidelines, and environmental policies to advance sustainable and nutritious food systems.