Effect of breed and different crossbreeds of lambs males on meat quality
2007
Jan Kuchtík | František Horák
Effect of breed (German Long-wooled breed, GL, n = 6) and different crossbreeds of lambs males of breeds GL, Merino (M) and Oxford Down (OD) on meat quality was evaluated on the basis of laboratory analyses of muscle of right rack (musculus triceps brachii). Following crossbreeds of lambs were evaluated: OD 50 M 25 GL (n = 6), GL 50 OD (n = 6), OD 75 GL (n = 6) and GL 75 OD (n = 6). Breed and crossbreeds had a highly significant effect (P ≤ 0.01) on contents of intramuscular fat (IMF) and ash. The factor of breed and crossbreeds had also a highly significant effect (P ≤ 0.01) on water holding capacity and reflectance and a significant effect (P ≤ 0.05) on pH of meat in the period of 24 hours after slaughter (pH 24). On the other hand the factor of breed and different crossbreeds had not significant effect on contents of dry matter (DM), protein (P), myoglobin, hydroxyproline, collagen, elastin and connective tissue. This factor had not also significant effect on energy value in the original matter. The highest values of DM (23.60 %) and IMF (3.56 %) were found in OD 50 M 25 GL. The highest values of ash (1.05 %) were foud in GL 100 and OD 75 GL. The highest value of connective tissue (2.23 mg in 100 g of muscle) was found in OD 50 M 25 GL. On the other hand its lowest content (1.86 mg in 100 g of muscle) was found in OD 75 GL.
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