Influence of slaughtering age on chemical composition of Mengali sheep meat at Quetta, Pakistan
2013
Tariq, M.M. (University of Balochistan, Quetta (Pakistan). Center for Advanced Studies in Vaccinology and Biotechnology) | Eyduran, E. (Igdir Univ., Igdir (Turkiye). Dept. of Animal Science) | Rafeeq, M. (University of Balochistan, Quetta (Pakistan). Center for Advanced Studies in Vaccinology and Biotechnology) | Waheed, A. (Bahauddin Zakariya Univ., Multan (Pakistan). Faculty of Veterinary Science) | Awan, M.A. | Shafee, M. | Rasheed, N. | Mehmood, K.
The aim of this study was to investigate chemical composition of meat of Mengali sheep (n=100) without teeth (group A), with 2 teeth (group B), with 4 teeth (group C) and 6 teeth (group D). Chemical characteristics of mutton in respect of moisture, protein, fat, ash and Vitamin A contents were determined. Moisture content for mutton group A was higher (76.20 plus minus 1.48%), followed by B, C and D sheep viz., 75.12 plus minus 2.52%, 74.07 plus minus 1.61% and 73.17 plus minus 2.32%, respectively. Protein content of group A meat was lower (17.79 plus minus 1.77%) compared with B (18.31 plus minus 2.24 %), C (20.02 plus minus 1.98%) and D (20.40 plus minus 2.14%). The highest fat content was recorded in sheep meat of group D (4.71% plus minus plus minus 0.55%), followed by group C (4.41 plus minus 0.43%), B (3.91 plus minus 0.48%) and group A (3.02 plus minus 0.36%). Ash content in meat of group A sheep averaged 1.21 plus minus 0.17 %, group B 1.334 plus minus 0.23 %, group C 1.353 plus minus 0.11% and group D 1.32 plus minus 0.09%. Vitamin A content were found high in meat of group A (683.16 plus minus 5.33 mug/100g) compared with that of B, C, and D (668.06 plus minus 7.50, 664.04 plus minus 5.12 and 653.74 plus minus 4.89 mug/100 g meat, respectively). The meat of sheep with six teeth had the highest protein and fat contents and the lowest levels of moisture, vitamin A and ash contents. It is concluded that the moisture and Vit. A level decreased with age in the Mengali mutton whereas the protein, fat and ash contents increased with age.
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Эту запись предоставил National Agricultural Research Centre