Study on amino acid and fatty acid contents of meat in lambs from the Northeast Bulgarian fine wool sheep and crosses with Austrakian Merino or Ille de France breeds
2006
Slavov, R. (Trakijski Universitet, Stara Zagora (Bulgaria)) | Mikhajlova, G. (Trakijski Universitet, Stara Zagora (Bulgaria))
The experiment was carried out with 3 groups of lambs: I group - 12 lambs from North Bulgarian Fine Wool breed (NBFW); II group - 12 lambs j crosses of NBFW and Australian Merino (AM) and III group - 11 lambs j crosses with Ill de France breed (IDF). At 130 days of age 4 lambs of each group were slaughtered and from each of them a random sample of the meat was taken for physical chemical analysis. Aminoacid content of lamb meat is determined by acid hydrolysis of the probe and separating of different amino acids with aminoanalyser. It was found that the meat of j lambs crosses of NBFW with IDF was with the highest content of essential and nonessential amino acids. The higher ratio of oleic/linoleic acids in the meat of the lambs from the III group - 16.80 compared to those for I and II group - 14.03 was indicative for its higher oxidative stability.
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Эту запись предоставил Institute of Agricultural Economics