Nutrient Composition of Lamb of Two Age Groups

Ono, Kenzo; Berry, B. W.; Johnson, Heidi; Russek, Estelle; C, Parker; Cahill, V. R.; Althouse, P. G.

doi:10.1111/j.1365-2621.1984.tb14961.x

Cited by 62 publications

(37 citation statements)

References 13 publications

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“…The loin cut had the highest zinc content, although not significantly, when compared to the leg and the shoulder. These results contrasted the findings of the study by Ono et al (1984), where the blade chop (shoulder cut) showed the highest value for zinc and the loin chop the lowest.…”

Section: Cooked Cutscontrasting

confidence: 57%

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The nutrient composition of South African lamb (A2 grade)

Heerden

Schönfeldt

Kruger

et al. 2007

Journal of Food Composition and Analysis

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Dorper and Merino lamb carcasses of the A age group with a fat code 2 (±7% SCF) from three main production areas in South Africa were used for this study. The right sides of the carcasses were used to determine the raw nutrient and physical (carcass) composition of each cut as well as for the whole carcass by calculation. Three cuts (shoulder, loin and leg) from the left side were cooked in order to determine the nutrient composition thereof. Nutrients showing the greatest differences between raw and cooked treatments, were protein, total fat, C16:0 saturated fatty acid (SFA) and C18:1n9c monounsaturated fatty acid (MUFA). Moisture losses due to cooking resulted in an increase in the protein and cholesterol concentrations of the cooked cuts. Iron content was lower in the cooked loin cut but increased in the cooked leg cut when compared to the corresponding raw cuts. The vitamin B content of all three cooked lamb cuts was lower, although not significantly so, than that of the corresponding raw cuts. Lamb is a good source of protein, iron and the B vitamins, especially vitamin B 12 when cooked.

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Section: Cooked Cutscontrasting

confidence: 57%

“…Maturity of animals influences the meat fatty acid composition. Ono et al (1984), studied lambs from two age groups and found that lambs from younger animals had higher amounts of some of the saturated fatty acids, and a higher polyunsaturated/saturated fatty acid ratio than those of older animals.…”

Section: Raw Cutsmentioning

confidence: 99%

The nutrient composition of South African lamb (A2 grade)

Heerden

Schönfeldt

Kruger

et al. 2007

Journal of Food Composition and Analysis

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“…The nutrient value of cooked meat is more useful than raw as the cooked meat show actually consumed meat (Ono et al, 1984). However, the raw value was used to evaluate the effect of husbandry practices, production and marketing on the nutrient composition of the muscles (Sainsbury, 2009).…”

Section: Discussionmentioning

confidence: 99%

Quality of beef, chevon and mutton at Hawassa, Southern Ethiopia

Lijalem¹,

Beyan²,

Banerjee³

2015

Afr. J. Food Sci.

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The study was conducted to study meat quality of beef, chevon and mutton consumed at Hawassa city in Southern Ethiopia. Purposive sampling technique was used to collect information from butcheries. From each sub cities, 15 butcheries were selected randomly for the purpose thus, a total of 45 sample butchers were used. From longissimus dorsi muscle, sample of beef, chevon and mutton were taken and analyzed for the study. The average pH value of beef, chevon and mutton was 5.6, 5.8 and 5.5, respectively. The average water holding capacity (WHC) was 23, 29 and 32%, respectively, for beef, chevon and mutton. The average cook loss of beef, chevon and mutton was 33.8, 32.5 and 29.9%, respectively. Protein content of raw, boiled and roasted beef was 16.1, 23 and 31.2% DM, respectively, while the average fat of raw, boiled and roasted beef were 5.4, 7.2 and 10% DM, respectively. Ash content of 1.2, 1.8 and 2.7% DM was found for raw, roasted and cooked beef, respectively and the average moisture of raw, boiled and roasted beef was reported as 72.7, 63.2 and 51.8%, respectively. The average value of raw, boiled and roasted protein and fat chevon was 20, 29.8, 34; 5.3, 8 and 11.4%, respectively. On the other hand, ash content was 0.9, 2 and 3. 6% DM; moisture 74.2, 60.6 and 48.2%; were found for raw, roasted and cooked chevon, respectively. For raw, roasted and cooked mutton, protein content of 19, 28.2 and 32% DM; fat 6.4, 8.1 and 11.6% DM; ash 1.1, 2.7 and 3.7% DM and moisture 72.7, 59.4 and 44.8%, respectively, were found. The results indicate that the moisture, ash, protein, fat, cooking loss and water holding capacity of the beef, chevon and mutton were almost in comparable with the results reported by various researchers in Africa.

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“…There were small variations between dromedary camel muscles for vitamin B 12 concentrations, with the range from 4.13 to 4.77 µg/100 g. Fifty grams of dromedary camel meat will contain 2.23 g/100 g vitamin B 12 , which represents 112% of the RDA for vitamin B 12 . The camel meat contained more vitamin B 12 than sheep (0.25 mg/100 g) and veal meats (0.18 mg/100 g) (Ono et al 1984(Ono et al , 1986. Vitamin B 2 content varied between camel muscles and ages from 0.20 to 0.26 mg/100 g (Table 6).…”

Section: Vitaminsmentioning

confidence: 99%

Effect of age on concentrations of nutrients in four muscles of the Sudanese dromedary (Camelus dromedaries) camel

Ibrahim

Nour

Al-Maqbali

et al. 2016

Journal of Applied Animal Research

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The aim of the present study was to determine the effect of age (3-4 and 6-7 years old) on concentration of amino acids, fatty acids, minerals, vitamins and collagen in the longissimus thoraces (LT), biceps femoris, semitendinosus and semimembranosus muscles of 12 Sudanese camels. There were significant effects of age and muscle type on moisture, fat and protein contents. The LT muscle had significantly (P < .05) higher fat than other muscles. The proportion of polyunsaturated to saturated fatty acids, which ranged from 1 .0 to 1.07, was above the minimum ratio of 4.0 recommended to reduce the risk of coronary diseases in humans. The most abundant essential amino acid in camel muscles was lysine, followed by leucine, phenylalanine, Isoleucine, threonine and methionine. Muscles from 6-to 7-yearold camels had slightly higher insoluble collagen than those from 3-to 4-year-old camels. There was a general trend for mineral content of camel meat increasing with age with significant effect on Ca and Pb concentrations. The Sudanese camel meat is also an important source of several vitamins. This study indicated that concentrations of nutrients among muscles were affected by age and the knowledge of these factors allow for better marketing and processing of camel meat. ARTICLE HISTORY

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Nutrient Composition of Lamb of Two Age Groups

Cited by 62 publications

References 13 publications

The nutrient composition of South African lamb (A2 grade)

The nutrient composition of South African lamb (A2 grade)

Quality of beef, chevon and mutton at Hawassa, Southern Ethiopia

Effect of age on concentrations of nutrients in four muscles of the Sudanese dromedary (Camelus dromedaries) camel

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