The effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meat

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 achiev...

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Bibliographic Details
Published in:Archiv für Tierzucht 2020-11, Vol.63 (2), p.423-430
Main Authors: Radzik-Rant, Aurelia, Rant, Witold, Sosnowiec, Gabriela, Świątek, Marcin, Niżnikowski, Roman, Szymańska, Żaneta
Format: Article
Language:English
Subjects:
Animals
Biochemistry
Biological activity
Carnitine
Carnosine
Chemical composition
Collagen
Fatty acids
Genetic aspects
Genotype & phenotype
Genotypes
Lamb
Levocarnitine
Linoleic acid
Meat
Muscles
Physical characteristics
Physical properties
Polyunsaturated fatty acids
Proteins
Slaughter
Statistical analysis
Taurine
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Summary: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 (LL) and (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 (  
ISSN:2363-9822
0003-9438
2363-9822
DOI:10.5194/aab-63-423-2020