Meat quality characteristics of lambs of three organically raised breeds

Autor: E Dračková, Jan Kuchtík, T. Komprda, B Filipčík, L Zemánek, A Jarošová
Rok vydání: 2012
Předmět:
Zdroj: Meat Science. 91:499-505
ISSN: 0309-1740
Popis: 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 38 kg. Meat of ZW lambs had lower (P0.05) collagen, myoglobin and intramuscular fat content than OD lambs, and lower (P0.05) tenderness and juiciness scores in comparison with OD and SF lambs. Despite a low polyunsaturated/saturated fatty acid ratio (0.13 in all three breeds; P0.05), meat of the pasture-fattened lambs can be considered a dietetically superior food with very favourable (0.85-0.88; P0.05) polyunsaturated fatty acid n - 6/n - 3 ratio, and containing per 100g of muscle on average 62 mg of EPA+DHA (differences between breeds not significant, P0.05) and no more than 20mg of dietetically unfavourable arachidonic acid.
Databáze: OpenAIRE