Meat quality characteristics of lambs of three organically raised breeds
| Autor: | E Dračková, Jan Kuchtík, T. Komprda, B Filipčík, L Zemánek, A Jarošová |
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| Rok vydání: | 2012 |
| Předmět: |
Meat
Animal feed animal diseases Live weight Breeding Biology chemistry.chemical_compound Animals Food science Muscle Skeletal Quality characteristics chemistry.chemical_classification Organic Agriculture Sheep Myoglobin Fatty Acids Adipose tissue metabolism food and beverages Animal Feed Dietary Fats Eicosapentaenoic acid Diet Adipose Tissue chemistry Collagen metabolism Arachidonic acid Collagen Dietary Proteins Food Science Polyunsaturated fatty acid |
| 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 |
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