Quality and nutritive value of the meat protein of various lamb genotypes
2002
Klobukowski, J. (University of Warmia and Mazury, Olsztyn (Poland). Inst. of Human Nutrition) | Brzostowski, H. | Tanski, Z. | Wisniewska-Pantak, D. | Sowinska, J.
The obtained results indicate that cross-breeding of Pomeranian breed (P) with rams of ile de france (IF) significantly effected dry matter, total protein content and value of W/B index in meat of their hybrids F1 (PIF). The meat of ile de france lambs and their hybrids with Pomeranian sheep was characterized by higher content of dry matter and protein as well as more beneficial relationship between water and protein as compared to the meat of Pomeranian sheep. The nutritive value of protein from meat of Pomeranian sheep, ile de france and their cross-breeds, proved to be high. Meat of the examined lambs due to its energy value and low fat content as well as high biological value of protein, can be used in dietetic nutrition
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