Chemical composition and fatty acid content in lamb and adult sheep meat
2020
A. Junkuszew | P. Nazar | M. Milerski | M. Margetin | M. Margetin | P. Brodzki | K. Bazewicz
The aim of the present study was to compare the chemical composition andfatty acid (FA) content of the muscle tissues of lambs and adult sheep bredfor meat production. Throughout the research period, the animals weremanaged in a confinement indoor system under uniform environmentalconditions. After slaughter, meat samples collected from the musculus biceps femoris were used todetermine the basic chemical composition and fatty acid content in theintramuscular fat. The analyses showed that, compared to lambs, meat fromadult animals exhibited a more beneficial ratio of n-6 to n-3 FAs, as well asa favorable percentage of OFAs (dietary fatty acids having anundesirable hypercholesterolemic effect on humans). The results of thisstudy support the inclusion of dietitian-recommended mutton into the humandiet and the promotion of the production of meat from adult animals as ahigh-value product. The sheep industry could benefit economically,particularly in countries where this meat type has not enjoyed a highstanding in consumer preferences.
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