Lipid Classes, Fatty Acids, Flavor and Storage Stability of Washed Sheep Meat

Twenty growing crossbred male lambs (¾ chios. ¼ ossimi and ½ chios. ½ ossimi) of 15.25 ± 2.00 kg initial average body weight and three months old were divided into four groups. All groups were fed on concentrate feed mixture plus 1% of live body weight wheat straw for 169 days. Four levels (zero, 200g, 400g and 600g) of leucaena hay were used. Final weight and carcass traits were evaluated. Color (L, a, b), proximate composition, pH, acidity, expressible water, water holding capacity, cooking loss, amino acid and minerals contents of meat were determined. Sensory evaluation of cooked meat was also evaluated.The results revealed that, Hindquarter, shoulder, and sets weight were significantly (p ≤ 0.05) different. Moisture, protein, fat and ash content of fresh meat were ranged from 73.72 to 76.23%, 20.06 to 20.80 %, 2.41 to 4.12% and 1.01 to 1.08%, respectively. Expressible water, water holding capacity and pH were significantly (p ≤ 0.05) different. No significant (p ≤ 0.05) differences were found in color (L, a, b), acidity and cooking loss of meat. Amino acids and minerals contents of all meat samples were varied. Cooked meat of group four had the highest scores of tenderness, juiciness, flavor and over all acceptability 4.6, 4.5, 4.4 and 4.5, respectively. This study suggested that the leucaena hay is suitable for lamb feeding. Produced lamb meat had high chemical and sensory quality.

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Lipid Classes, Fatty Acids, Flavor and Storage Stability of Washed Sheep Meat

Cited by 2 publications

References 33 publications

Flavor of Lamb and Mutton

Flavor of Lamb and Mutton

Carcass traits and meat quality of lamb fed on ration containing different levels of leucaena hay (Leucaena leucocephala L.)

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