Analysis of muscle tissue quality in lambs bred in Latvia | Latvijā izaudzēto jēru muskuļaudu sastāva analīze
2004
Kairisa, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture. Dept. of Animal Science | Spruzs, J., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture. Dept. of Animal Science
Meat is one of most valuable food products. Lamb meat also can be a valuable source of proteins for users. Carcass of lamb till one year of age contains up to 70% muscle tissues, 25% of which are dry matter. About 20% of dry matter is protein. The studies on the mutton quality have been carried out on the farm Mezkaleji, the village Platone, Jelgava region. For the trials, male lambs of different origin aged up to one year have been used. The results of research allow conclusion, that lamb genotype did not make a vital effect on chemical composition of muscle tissues. The content of amino acids in muscle tissues was similar. The intensity of animal fattening had a vital effect on chemical composition of muscle tissues. Increased live weight gain over 200 g per day/night, resulted in fat increase in muscle tissue dry matter (r = +0.865**), and protein content decrease (r = -0.603*) after the age of eight months. The age of slaughtered animals had a vital effect on such important amino acids as treonine and phenylalanine r = +0.669* and r = -0.670*, respectively. The level of cholesterol in analyzed muscular tissues samples was in the range of 44.31-53.40 mg%. It had close and positive correlation between the live weight of animals before slaughter (r = +0.748) and fat proportion in carcass (r = +0.758).
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