Meat quality characteristics of lambs of three organically raised breeds

Carcass and meat (muscullus quadriceps femoris [MQF]) quality characteristics were evaluated in ten lambs per each of Zwartbles (ZW), Suffolk (SF) and Oxford Down (OD) breeds, raised organically and slaughtered at a mean live weight of 38kg. Meat of ZW lambs had lower (P0.05) polyunsaturated fatty a...

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Veröffentlicht in:	Meat science 2012-08, Vol.91 (4), p.499-505
Hauptverfasser:	Komprda, T., Kuchtík, J., Jarošová, A., Dračková, E., Zemánek, L., Filipčík, B.
Format:	Artikel
Sprache:	eng
Schlagworte:	Adipose Tissue - metabolism Animal Feed Animals Biological and medical sciences Breeding Collagen - metabolism Diet Dietary Fats - metabolism Dietary Proteins - metabolism Eicosapentaenoic acid Fatty Acids - metabolism Food industries Fundamental and applied biological sciences. Psychology Lamb meat Meat - analysis Meat and meat product industries Muscle, Skeletal - metabolism Myoglobin - metabolism Organic Agriculture Organic farming Polyunsaturated fatty acid n − 6/n − 3 ratio Sensory analysis Sheep - genetics
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Beschreibung
Zusammenfassung:	Carcass and meat (muscullus quadriceps femoris [MQF]) quality characteristics were evaluated in ten lambs per each of Zwartbles (ZW), Suffolk (SF) and Oxford Down (OD) breeds, raised organically and slaughtered at a mean live weight of 38kg. Meat of ZW lambs had lower (P0.05) polyunsaturated fatty acid n−6/n−3 ratio, and containing per 100g of muscle on average 62mg of EPA+DHA (differences between breeds not significant, P>0.05) and no more than 20mg of dietetically unfavourable arachidonic acid.
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2012.03.004