Fatty acid profile and sensory properties of lamb meat from males of five indigenous breeds

The objective of this study was to determine meat quality characteristics, fatty acid profiles, and sensory characteristics of 50 single-birth male lambs from five breeds: Artlı (n=10), Çepni (n=10), Hemşin (n=10), Karayaka (n=10), and Of (n=10). At the beginning of the experiment, the average age a...

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Bibliographic Details
Published in:Archiv für Tierzucht 2022-09, Vol.65 (3), p.341-352
Main Authors: Mercan, Levent, Cam, Mehmet A, Olfaz, Mustafa, Kirikci, Koray, Tufekci, Hacer, Kilic, Unal
Format: Article
Language:English
Subjects:
Adaptation
Agricultural research
Analysis
Animals
Carcasses
Chemical properties
Composition
Consumers
Cooking
Dry matter
Electrodes
Evaluation
Fatty acid composition
Fatty acids
Flavors
Genetic diversity
Genetic improvement
Lamb
Meat
Meat quality
Muscles
Organic matter
Organoleptic properties
Original Study
pH effects
Physical properties
Proteins
Sensory evaluation
Sensory properties
Sheep
Weight
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Summary:The objective of this study was to determine meat quality characteristics, fatty acid profiles, and sensory characteristics of 50 single-birth male lambs from five breeds: Artlı (n=10), Çepni (n=10), Hemşin (n=10), Karayaka (n=10), and Of (n=10). At the beginning of the experiment, the average age and weight of the lambs were 120 ± 5 d and 30.7 ± 0.68 kg respectively. After 60 d of intensive fattening, the average live weight before slaughter was 40.96 kg ± 0.76 kg. All evaluations were performed on samples from the longissimus thoracis et lumborum (LTL) muscle. There was no difference between breeds in terms of the pH values of the hot carcasses, whereas the cold carcass pH values were higher (P
ISSN:2363-9822
0003-9438
2363-9822
DOI:10.5194/aab-65-341-2022