The effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meat
| Autor: | A. Radzik-Rant, W. Rant, G. Sosnowiec, M. Świątek, R. Niżnikowski, Ż. Szymańska |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Archives Animal Breeding, Vol 63, Pp 423-430 (2020) |
| Druh dokumentu: | article |
| ISSN: | 0003-9438 2363-9822 |
| DOI: | 10.5194/aab-63-423-2020 |
| Popis: | An experiment was conducted to determine the chosen bioactive components and physico-chemical characteristics of lamb meat of different animal genotypes and the muscle types. The 22 ram lambs of Polish Merino (PM) and 22 crossbreeds of Polish Merino × Berrichone du Cher (PMB) were fattened to achieve their slaughter weight of 40 kg. After slaughter, the carcasses were kept at 4 ∘C for 24 h. Then, the samples of longissimus lumborum (LL) and gluteus medius (GM) muscle were collected to analyse the physico-chemical traits; fatty acid profile; and concentrations of taurine, carnosine, L-carnitine. The GM muscle compared to LL had the higher value (P L* and a lower value (P b* and H* both in PM and PMB lambs. The value of expressed juice was lower (P P P P P P P |
| Databáze: | Directory of Open Access Journals |
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