Quality and chemical composition of longissimus dorsi muscle of Béni-Guil sheep breeding in eastern Morocco
2017
Belhaj, Kamal | Mansouri, Farid | Ben-Moumen, Abdessamad | Sindic, Marianne | Fauconnier, Marie-Laure | Boukharta, Mohamed | Serghini-Caid, Hana | Elamrani, Ahmed
The aim of the present study was to analyze the lipid, cholesterol, fatty acids composition and amino acids from red meat of Béni-Guil sheep breeding in eastern of Morocco, which was breeded in semi-extensive breeding, Its very appreciated by the consumer, but this good reputation is still only on Informal Hedonic Tests, the Consumers speak about the best sheep meat as regards the quality and intensity of its aroma and succulence, flavour and tenderness. The objective of this research is to evaluate the nutritional, organoleptic and health quality of this meat by biochemical analyzes, in particular the cholesterol, fatty acid profile (FA) and amino acid composition of the longissumus dorsi muscle. Meat quality was measured on the longissimus dorsi (LD). The results showed that 100g of fresh meat contains 25.72% of dry matter, including 5.14% of Fat, 19.43% of protein and 0.94% of mineral matter. The fatty acid profile measured showed that 100 grams of fat contains 24.98 grams fatty acids, including 49.45% saturated fatty acid, 38.48% monounsaturated fatty acid and 12.40% polyunsaturated fatty acid. Qualitative and quantitative analyses of amino acids composition allowed the identification of more than 18 components including six essential amino acids (Ile, Leu Lys, Thr, Val, Phe).
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