## 3 Results and Discussion
### Sensorial Analysis  
Table 5 shows the sensory results evaluated by the trained panel. In general, the scores ranged between 1.28 and 8.1 on a scale of 10 points in terms of odour, flavour and texture meat traits. The highest scores were observed for the intensity of texture traits (chewiness, friability and juiciness) and the milk odour of meat, while the lowest scores were observed in the sensory values in relation to the intensity of other odours and hardness in meat. These results may be in agreement with the type of lamb meat usually marketed in Spain, where the animals are slaughtered at an early age to avoid a strong odour and flavour that is not desired by consumers [30; 55]. The main reason for rejecting lamb meat by consumers in the Mediterranean area of Europe is probably the strong odour and taste of the meat. Here, the lamb meat of the Mallorquina and Roja Mallorquina breeds has been found to have medium values (around 6 on a 10-point scale) as the smooth intensity of the odour and flavour to lamb or lactic acid, while the reduced intensity of flavour to liver stands out (range 1.28 to 2.10 on a 10-point scale). In all groups, the milk odour score (range 6.34 to 6.79) was higher than the characteristic lamb odour score (range 5.96 to 6.19). This observation may be related to the idea that the traditional feeding system for lambs of the Mallorquina and Roja Mallorquina breeds includes access to breast milk throughout the time the animals are reared. In fact, meat from suckling lambs has shown significantly higher values of milk odour (6.97) intensity than that observed in light grass-fed (6.34) or concentrate-fed lambs (6.52 and 6.76 to MC and RC, respectively). The highest lamb flavour was observed in MP lambs (6.94 on a 10-point scale). Aromatic compounds from the grass could persist in the meat of lambs raised on pasture. Some volatile compounds, such as 2, 4-decadienal, develop from the unsaturated fatty acids such as \(\alpha\)-linolenic acid present in grass [19]. According to [PERSON] et al. [56], this volatile compound has a reduced level of sensibility and can easily be perceived sensorially. The intake of \(\alpha\)-linolenic acid and other unsaturated fatty acids by light lambs feeding on grass could account for the greater lamb flavour observed in meat from Mallorquina lambs raised on pasture on the Spanish Mediterranean Islands. Sensory analyses on the Mallorquina and Roja Mallorquina breeds raised in traditional system productions showed that lamb flavour is affected fundamentally by the use of grass when the lambs are feeding. Even though all the light lambs received mother's milk, significantly higher sensorial notes were observed in the MP group. Sensory analyses in the Rasa Aragonesa breed have shown that the lamb flavour is affected by the slaughter weight and feeding system [55]. However, the lack of differences in lamb odour or milk odour between the Mallorquina and Roja Mallorquina breeds among the group studied \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline  & **ML (\(n\) = 20)** & **MP (\(n\) = 20)** & **MC (\(n\) = 20)** & **RC (\(n\) = 20)** & **SEM** & \(p\)**-Values** \\ \hline Lamb odour & 5.96 & 5.99 & 6.19 & 6.04 & 0.099 & 0.852 \\ Milk odour & 6.97 & 6.34 & 6.52 & 6.76 & 0.125 & 0.323 \\ Lactic acid flavour & 5.89  & 5.58  & 5.95  & 0.130 & 0.030 \\ Lamb flavour & 6.03  & 6.94  & 6.28  & 6.38  & 0.099 & 0.014 \\ Liver flavour & 1.29  & 2.10  & 2.05  & 1.28  & 0.138 & 0.041 \\ Global flavour persistence & 4.86  & 6.04  & 4.66  & 5.05  & 0.123 & \(\leq\)0.001 \\ Hardness & 3.64 & 3.44 & 3.78 & 3.68 & 0.096 & 0.682 \\ Initial juiciness & 5.94 & 6.31 & 5.98 & 6.22 & 0.072 & 0.218 \\ Final juiciness & 6.75  & 7.31  & 7.10  & 7.23  & 0.078 & 0.049 \\ Friability & 7.39  & 7.93  & 7.27  & 7.32  & 0.087 & 0.035 \\ Chewiness & 7.69 & 8.01 & 7.44 & 7.63 & 0.085 & 0.139 \\ \hline \hline \end{tabular}  
Different superscripts (*b,*c) indicate significant differences (\(p<0.05\)) among treatments; SEM: standard error of the mean.  
\end{table}