Current strategies in lamb production in Mediterranean areas

Sheep farming is widespread worldwide. Its characteristics can adapt to areas and resources where other farming sectors could not; therefore, its economic impact should be considered (de Rancourt, 2007). Also, it aids populations in disadvantaged areas and plays an important role preventing soil desertification and maintaining the biological balance. Although in recent years, both census and consumption setbacks in developed countries have been observed, it is necessary to continue studies on lamb production to offer products of recognized quality. In Spain, as in most Mediterranean countries, evolution of the sheep sector has led to a decline in profitability of farms, high generational uncertainty, and concern following the abandonment of farming in some areas (Bernués et al., 2011a). In the Mediterranean area, more than anywhere else, consumers value the type of light lamb fed on concentrates (Beriain et al., 2000), which is considered a high quality product (Boyazoglu and Mohrand-Ferh, 2001). Any deviation in the expected weight has a negative impact on the acceptability, even if there are intraregional variations in preferences (Sañudo et al., 1996). In fact, 76% of the lambs slaughtered in Aragon, a region in northeastern Spain, have carcass weights of less than 13 kg (68% in the whole country) and, therefore, are under the light lamb designation (MAGRAMA, 2016). Current strategies in lamb production in Mediterranean areas