Effect of Rearing Season on Meat and Intramuscular Fat Quality of Beni-Guil Sheep

Belhaj, Kamal; Mansouri, Farid; Sindic, Marianne; Fauconnier, Marie‐Laure; Boukharta, Mohamed; Serghini-Caíd, Hana; Elamrani, Ahmed

doi:10.1155/2021/6615169

Cited by 5 publications

(7 citation statements)

References 51 publications

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“…The dominant FA in the obtained profile was C18:1 in the meat of two studied groups, followed by C16:0 and C18:0 (Table 1). These results align with those reported by several authors for sheepmeat [4,6]. To fight against certain diseases linked to the current lifestyle, the ratio of PUFA/SFA recommended should be greater than 0.4 and that of n-6/n-3 between 1 and 4.…”

Section: Resultssupporting

confidence: 92%

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Sheep meat Beni-Guil breed: A local meat labeled PGI to promote quality and preserve biodiversity in Morocco

et al. 2021

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Currently, meat consumers are more conscious about the authentic meat products linked to their origin, which generates a growing demand for labeled sheep meat. In eastern Morocco, the Beni-Guil (BG) sheep meat is a Protected Geographical Indication (PGI) product. This study aimed to assess the variation of intramuscular fat quality of BG sheep in its cradles (Cr). The chemical composition of the longissimus lumborum muscle was evaluated from 20 female lambs obtained in the two main cradles of the BG breed (Ain Beni-Mathar (BG-Cr1) and Tendrara (BG-Cr2). The results show that the FA profile was affected by Cr (p<0.05). The oleic acid, palmitic acid, stearic acid, and linoleic acid are the dominants FA of analyzed meats. The polyunsaturated fatty acids (PUFA)/saturated fatty acids (SFA) and PUFA n-6/PUFAn-3 ratios respectively range from 1.15 and 5.02 for BG-sheep meats from Cr1 to 1.36 and 10.73 for those from Cr2. Overall, the results indicate that the analyzed meats have an interesting FAs profile with favorable ratios and indices. Thus, this study provides new information on the lipid quality of BG-IGP sheep meat produced extensively in two main cradles of this typical Moroccan sheep breed.

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Section: Resultssupporting

confidence: 92%

“…Female lambs were slaughtered in their areas of origin in the slaughterhouse. Further details about rearing, diet composition, and slaughter conditions are described by [4]. The sampling was carried out in spring 2018.…”

Section: Animalsmentioning

confidence: 99%

Sheep meat Beni-Guil breed: A local meat labeled PGI to promote quality and preserve biodiversity in Morocco

et al. 2021

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“…However, there is controversy about the influence of multiple factors on this content. In this regard, a recent study demonstrated that rearing season had an important effect on IMF content [ 38 ]. Sheep reared in spring presented higher IMF content than those reared in autumn.…”

Section: Resultsmentioning

confidence: 99%

“…This fact could partially explain the results obtained by us, since the lambs reared in the extensive system (spring of 2019) presented higher values of IMF than those reared in the intensive system (fall of 2018). The differences in the availability and the quality of pasture could be an important factor that could explain the fact that animals reared in spring presented higher IMF than those reared during the autumn, since the two main peaks in lamb feeding change are in winter and spring [ 38 ]. Additionally, the better quality of the pasture also results in a better milk production by the mothers characterized by a high fat content due to a diet rich in fiber, which is undoubtedly related to the higher IMF content in the animals raised in the extensive system (unweaned) than those raised in the intensive production system (weaned).…”

Section: Resultsmentioning

confidence: 99%

Influence of the Production System (Intensive vs. Extensive) at Farm Level on Proximate Composition and Volatile Compounds of Portuguese Lamb Meat

Echegaray¹,

Domínguez²,

Cadavez

et al. 2021

Foods

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Today’s society demands healthy meat with a special emphasis on integrated animal husbandry combined with the concern for animal welfare. In this sense, the raising of lambs in an extensive system has been one of the most common practices, which results in meats with high nutritional value. However, both the production system and the diet play a fundamental role in the chemical composition of the meat, which has a direct impact on the content of volatile compounds. Thus, the aim of this study was to determine the effect of two production systems (intensive and extensive) on the chemical composition and volatile profile of lamb meat. Twenty-eight lambs of the Bordaleira-de-Entre-Douro-e-Minho (BEDM) sheep breed were raised for meat production under the intensive or extensive system and were fed with concentrate and pasture, respectively. All animals were carried out in the muscle longissimus thoracis et lumborum. Results evidenced that all the composition parameters were affected by the production system. Extensively-reared lambs produced meat with the highest fat and protein contents, while these animals had the lowest percentages of moisture and ash. Similarly, the total content of volatile compounds was affected (p < 0.05) by the production system and were higher in the meat of lambs reared extensively. Furthermore, the content of total acids, alcohols, aldehydes, esters, ethers, furans and sulfur compounds as well as most of the individual compounds were also affected (p < 0.05) by the production system, whereas total hydrocarbons and ketones were not affected (p > 0.05). As a general conclusion, the production system had very high influence not only in proximate composition but also in the volatile compounds.

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“…Female lambs were slaughtered in their areas of origin in a slaughterhouse. Further details about rearing, diet composition and slaughter conditions are described by Belhaj, Mansouri [9]. The study period was from February to July 2018.…”

Section: Animalsmentioning

confidence: 99%

Carcass and meat quality characteristics of Beni-Guil autochthonous ovine breed: effect of live weight at slaughter

et al. 2022

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Ninety female lambs of the Beni-Guil sheep breed were used to study the effect of slaughter live weight (SLW) on carcass characteristics and meat quality. The animals were raised in Morocco’s eastern area under a pastoral-transhumant system. The lambs were slaughtered at three weight classes (SLW1 =20-25 kg, SLW2 = 26-30 kg, SLW3 = 31-35 kg). Ultimate pH value (pHu), fat and meat color, zoometric measurement, conformation score, fatness state, and fat consistency were evaluated 24 h post-slaughter. The carcass measures and compactness indexes increase with higher SLW (p<0.001). However, the dressing percentage and shrinkage were not affected. The longissimus lumborum muscle was used for meat quality determination. The pHu was not affected (p>0.05) by SLW effect. With respect to meat color, the lightness (L*) decreased with increasing SLW, while the redness increased (p<0.05). The female lambs with a carcass weight of 20-25 kg have a higher L* value (41.89), and lambs with a carcass weight between 31 and 35 kg have a higher redness value (21.73). In relation to the c1arcass fatness state and carcass conformation, the SLW had a significant effect (p<0.001). The conformation and the fatness increase in the logical sequence of SLW.

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Effect of Rearing Season on Meat and Intramuscular Fat Quality of Beni-Guil Sheep

Cited by 5 publications

References 51 publications

Sheep meat Beni-Guil breed: A local meat labeled PGI to promote quality and preserve biodiversity in Morocco

Sheep meat Beni-Guil breed: A local meat labeled PGI to promote quality and preserve biodiversity in Morocco

Influence of the Production System (Intensive vs. Extensive) at Farm Level on Proximate Composition and Volatile Compounds of Portuguese Lamb Meat

Carcass and meat quality characteristics of Beni-Guil autochthonous ovine breed: effect of live weight at slaughter

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