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Meat chemical composition of pasture pure lambs and crossbreeds

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dc.contributor.authorVecvagars, J.
dc.contributor.authorBārzdiņa, D.
dc.contributor.authorKairiša, D.
dc.date.accessioned2018-04-19T09:30:38Z
dc.date.available2018-04-19T09:30:38Z
dc.date.issued2018
dc.descriptionArticleeng
dc.description.abstractIncreased customer interest of safe, healthy and environmentally friendly food consumption promote development of sheep farming industry in Latvia. Aim of the paper – explain of different pasture - fattened sheep breed and their crosses lamb meat composition traits. A study of pasture fattened lamb meat chemical composition was carried out from year 2013 to 2017. Fattening lambs were kept in breeding rams control station ‘Klimpas’ (57°50’58.8’’N 25°19’39.6’’E) pasture array. Lambs were slaughtered in a certif ied slaughterhouse, but analysis of meat chemical composition were conducted in laboratory of Institute of Food Safety, Animal Health and Environment (BIOR). For the analysis of the meat chemical composition were used up to 1 kg heavy Quadriceps femoris mu scle samples. In meat were analysed following elements of its chemical composition: dry matter, protein, fat, minerals, pH, cholesterol and unsaturated fatty acids. Data analysis shows that the lambs before slaughter ranged in age from 5 to 8 months. Lamb meat obtained from the study groups had a significantly different total amount of dry matter and fat. The lowest total fat, but the highest ash content was obtained in the lamb meat of the extensive breed group. The lowest total fat and the highest ash con tent were obtained in the lamb meat from the extensive breed group. In meat obtained a small (in individual samples < 0.10%) cis - 10 - pentadecenoic acid, cis - 11 - eicosenoic acid and myristoleic acid content. Of unsaturated fatty acids in lamb meat were represented higher amount of oleic acid, linoleic acid and elaidic acid.eng
dc.description.sponsorshipIncreased customer interest of safe, healthy and environmentally friendly food consumption promote development of sheep farming industry in Latvia. Aim of the paper – explain of different pasture - fattened sheep breed and their crosses lamb meat composition traits. A study of pasture fattened lamb meat chemical composition was carried out from year 2013 to 2017. Fattening lambs were kept in breeding rams control station ‘Klimpas’ (57°50’58.8’’N 25°19’39.6’’E) pasture array. Lambs were slaughtered in a certif ied slaughterhouse, but analysis of meat chemical composition were conducted in laboratory of Institute of Food Safety, Animal Health and Environment (BIOR). For the analysis of the meat chemical composition were used up to 1 kg heavy Quadriceps femoris mu scle samples. In meat were analysed following elements of its chemical composition: dry matter, protein, fat, minerals, pH, cholesterol and unsaturated fatty acids. Data analysis shows that the lambs before slaughter ranged in age from 5 to 8 months. Lamb meat obtained from the study groups had a significantly different total amount of dry matter and fat. The lowest total fat, but the highest ash content was obtained in the lamb meat of the extensive breed group. The lowest total fat and the highest ash con tent were obtained in the lamb meat from the extensive breed group. In meat obtained a small (in individual samples < 0.10%) cis - 10 - pentadecenoic acid, cis - 11 - eicosenoic acid and myristoleic acid content. Of unsaturated fatty acids in lamb meat were represented higher amount of oleic acid, linoleic acid and elaidic acid.eng
dc.identifier.issn1406-894X
dc.identifier.publicationAgronomy Research, 2018, vol. 16, Special Issue 2, pp. 1527-1533eng
dc.identifier.urihttp://hdl.handle.net/10492/3910
dc.identifier.urihttp://dx.doi.org/10.15159/ar.18.090
dc.rights.holderCopyright 2009 by Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestry. No part of this publication may be reproduced or transmitted in any form, or by any means, electronic or mechanical, incl. photocopying, electronic recording, or otherwise without the prior written permission from the Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestryeng
dc.subjectbreedseng
dc.subjectlambeng
dc.subjectpastureeng
dc.subjectmeateng
dc.subjectcompositioneng
dc.subjectarticleseng
dc.titleMeat chemical composition of pasture pure lambs and crossbreedseng
dc.typeArticleeng

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2018, Vol. 16, Special Issue 2