## 3 Results and Discussion
### Technological Meat Quality Traits  
The colour values of Mallorquina and Roja Mallorquina meat refrigerated in aerobic storage for 48 h are shown in Table 2. The production system used in both breeds did not affect the meat colour (\(p>0.05\)). Although the myoglobin contents observed in the meat of the ML and RC groups (3.68 and 3.04 mg/g fresh meat, respectively) were lower than that observed in the light lambs fed on concentrate or grass, these differences were not significant (\(p>0.05\)). Several papers have reported a high content of myoglobin in the meat of heavier lambs raised on pasture vs. suckling lambs, due to a higher content of Fe through the synthesis of myoglobin molecules obtained mainly from grass. However, in traditional rearing systems for Mallorquina lambs, suckling lambs and those fed with concentrate are kept together with their mother using mainly areas of pasture. Additionally, a wide variability in myoglobin values for each treatment has been observed. It is important to note here that the wide variability within each group indicates the reduced homogeneity of meat colour within each animal group and could affect comparative statistical results. The results observed for the trichromatic values of the meat in light lambs in the Mallorquina and Roja Mallorquina breeds were within the range reported by [PERSON] et al. [5] for sucking Churra lambs and [PERSON] et al. [26] for meat from light Rasa Aragonesa, Churra and Spanish Merino breeds. The lack of colour difference found in this study can be explained by a lack of differences in the Fe or haemat content among suckling and light lambs. Values between 34 and 42 have been suggested for L* in aerobically stored lamb meat as a determinant for consumer acceptance for Australian meat [27] and for the meat of 27 kg Spanish fattened lambs [28]. It therefore follows that we can assume that Mallorquina and Roja Mallorquina meat lies within an acceptable range of L* to be accepted in the Mediterranean market. No differences in lightness, redness, yellowness, chroma and hue were observed in meat among suckling lambs, grazing and concentrate feeding lamb groups (\(p>0.05\)). In the Spanish lamb market, consumers show a marked preference for a meat colour classed as pale, which is obtained from light lambs [29]. All the feeding systems could change the colour of the meat; however, the lamb production system in the Balearic Islands based on the use of pasture does not produce changes in meat colour, for two main reasons. Firstly, the animals present a lower Fe content in the meat, since they remain with their mothers feeding on breast milk with supplements such as concentrated food or grass, and secondly, they are slaughtered at an early age. The shear force values of the meat from all the feeding systems agreed with those reported by [PERSON] et al. [5] in suckling lambs or [PERSON] et al. [30] in light lambs from the Churra breed and correspond to the preference for light lamb in the Mediterranean market. However, the WBSF of the cooked lamb meat was different among treatments (\(p<0.05\); Table 2). Higher values of WBSF were observed in meat from MP lambs than suckling lambs or lambs raised using concentrate. This observation may be related to a greater movement of MP lambs in the grazing areas to ingest the grass compared to suckling lambs or light lambs that received concentrated feed from the feeder. The fact that the meat obtained from grazing animals turned out to be tougher and firmer could be explained by a greater muscular development and higher connective tissue content of the LTL muscle, since the animals were more active as they obtained food during grazing [31; 32]. Cooking losses were not affected in any of the feeding systems (Table 2; \(p>0.05\)). [PERSON] et al. [30], comparing different lamb diets, found no differences in cooking losses, whereas [PERSON] et al. [33] reported higher cooking losses on forage diets vs. concentrate diets. As was reported by [PERSON] et al.