01464nam a2200181 a 450000100080000000500110000800800410001910000140006024500970007426002200017152007970039165000100118865000100119865000130120865000100122165000250123165300260125621526412024-03-18       2009    bl uuuu     u00u1 u    #d1 aLU, C. D.  aComparative studies between conventional and organic lamb production.h[electronic resource]  aIn: SIMPÓSIO INTERNACIONAL SOBRE CAPRINOS E OVINOS DE CORTE, 4.; FEIRA NACIONAL DO AGRONEGÓCIO DA CAPRINO-OVINOCULTURA DE CORTE, 3., 2009, João Pessoa. Anais... João Pessoa: EMEPA-PB, 2009. 1 CD-ROM. 10 f.c2009  aAbstract Global organic production including lamb meat has increased significantly annually over the past decade. Current global economic recession may have slowed the rate of growth, but the long-term outlook for growth remains strong. This is attributed to the consumer?s persistent desire for quality and safe food, and the concern for ecological balance, environmental preservation and sustainability of production systems. The paper reviewed both similarity and difference between conventional and organic production for lamb meat. The comparison focuses on production (production methods, limitation, regulations) and consumption (nutritional composition, product safety and sensory qualities) of lamb meat. Potential, constrain and outlook of organic lamb production is also discussed.  aLambs  aSheep  aCordeiro  aOvino  aProdução Orgânica  aEcological production