Meat production characteristics of Turkish native breeds: II. meat quality, fatty acid, and cholesterol profile of lambs

Abstract

The study conducted a comparison of meat quality, fatty acid profile, and cholesterol amounts of longissimus dorsi (LD) and semitendinosus (ST) muscles of male lambs born to Turkish indigenous sheep breeds raised under intensive conditions. A total of 36 singleton male lambs were used as experimental animals of the Akkaraman (A), Morkaraman (M), Awassi (IW), Karayaka (KR), Kıvırcık (KV), and Middle Anatolian Merino (MAM) pure breeds. All lambs were fed the same diet until they reached a target weight of 40 kg weight. After the feeding period, all lambs were slaughtered and LD and ST muscle samples were collected to determine meat quality traits, fatty acid profile, and cholesterol amounts. Although there were no significant differences between lambs in terms of the fatty acid profile of LD and ST muscles, KR lambs had a higher cholesterol content in both muscles in comparison with the lambs born to other breeds (p<0.05). While water-holding capacity, dripping loss, pH, color, dry matter, ash, and intramuscular fat values of ST muscles showed differences among breeds (p<0.05), dripping loss, pH, cooking loss, color, dry matter, ash, protein, and intramuscular fat values of LD muscles differed between breeds (p<0.05). The data of the current study indicated that meat quality characteristics and cholesterol contents of Turkish indigenous breeds showed differences, and these differences may be used for alternative lamb meat production for the consumer.

Effects of genotype and fattening system on the quality of male lamb meat – Part 1: Technological properties and carcass measurements

“…ECL, ICL and EHL values in the E fattening group determined in the present study were higher compared to the carcass length I (49.70, 49.60 and 49.10), carcass length II (58.10,57.80 and 57.60) and leg length (38.90, 39.30 and 38.50 cm) values reported by Ulusan and Aksoy (1996) for Morkaraman, Morkaraman × Tuj and Tuj male yearling lambs grazing on pasture. The EHL value of the I fattening group determined in the present study was similar to the value (41.00 cm) reported by Altinel et al (1998) for Kivircik lambs in the same fattening system. On the other hand, the IHL value for the I fattening group determined in the present study was higher than the value (25.20 cm) reported by Altinel et al (1998) for the same fattening system.…”

“…The EHL value of the I fattening group determined in the present study was similar to the value (41.00 cm) reported by Altinel et al (1998) for Kivircik lambs in the same fattening system. On the other hand, the IHL value for the I fattening group determined in the present study was higher than the value (25.20 cm) reported by Altinel et al (1998) for the same fattening system. Also, EHL, IHL and HW values for the I fattening group in this study were higher than EHL (37.33 and 39.66), IHL (28.00 and 28.00 cm) and HW (18.16 and 18.33 cm) values reported by Esen and Yildiz (2000) for Akkaraman and Sakiz × Akkaraman crossbreed (F 1 ) lambs in the I fattening group.…”

“…These factors are determined in two ways, including intrinsic factors, which are directly dependent on the animals, and extrinsic factors which the animals are exposed to during the breeding and pre-slaughter periods. While the intrinsic factors include breed, sex, slaughter weight, birth type, birth time, maternal age and genetical interventions, the extrinsic factors include the exercise situation of animals, feeding style, fattening system, and applications before and during slaughter (Sanudo et al, 1998;Akcapinar and Ozbeyaz, 1999;Hoffman et al, 2003;Carrasco et al, 2009;Esenbuga et al, 2009;Aksoy et al, 2019).…”

Evaluation of the use of lactic acid bacteria and Thymus vulgaris essential oil on Suffolk and Ile de France lamb breed (MuscuIus gluteus) quality parameters

“…The cholesterol values obtained for Suffolk and Ile de France meat were similar to the results of Borghi et al (2016); however, they were lower than those found by Vecvagars et al (2018) in the same lamb breeds. The cholesterol level in lamb meat is strongly influenced by breed and usually correlates with an increased SFA content (Attia et al, 2017;Aksoy et al, 2019). MDA formation is a result of MUFA and PUFA oxidation in meat (Placha et al, 2019).…”

“…Regardless of lamb type, research around the world is aimed at assessing the quality of lamb meat with respect to evaluating the proportions of essential fatty acids (FAs) (linoleic acid and a-linolenic acid) and other human health-promoting FA such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (Margetin et al, 2019). The development of new products that address consumers' interest in convenience and health provides the lamb meat industry with the opportunity to differentiate its products and could contribute to increasing its profitability (de Andrade et al, 2017).…”