Quality characteristics and fatty acid profiles of Bafra, Akkaraman, andBafra × Akkaraman F1 lamb meat

Abstract

Introduction Meat is a valuable part of human nutrition and a key factor in a balanced diet owing to its components. It provides high quality protein and fat also essential micronutrients that include iron, zinc, B vitamins, selenium, and phosphorus for optimal human health. Lamb is one of the red meat production sources, along with beef and pork. Lamb meat production is profitable if high quality pastures and suitable genotypes are available. The saleable yield type from sheep varies according to the geographic structure of country and sociocultural level of people. Nowadays lamb meat production has largely switched from extensive to intensive production systems across the world (1). In Turkey, sheep breeding is conducted with native breeds on pastures and grasslands. According to the 2017 data from FAO, nearly 24.2% of Turkish red meat production comes from sheep. For increasing the share of lamb meat production, more lambs could be slaughtered, or the carcass weight or the slaughter weight per lamb might be increased through fattening (2). Rapid growth of the human population, economic development, and the awareness of consumers of the dietary requirements for a healthy life have increased the demand for red meat. An adult person needs to consume 70-80 g of protein per day and half of the protein should come from animals because of the essential amino acids present. As their level of education increases, consumers are not only concerned with the quantity of meat but also with its quality and therefore consider the quality characteristics before buying (3,4). Meat pH and color are the most important traits for determining meat quality. pH decline of about 1 unit should occur in the first 24 h after slaughter for high-quality meats. Consumers understand the freshness of meat from its color, which affects their purchasing decisions. Water holding capacity (WHC) and cooking loss (CL) are related to meat flavor. WHC can be detected using several methods such as CL, drip loss, and expressed juice (EJ). Tenderness is an important indicator of the palatability of meat. Fatty acid profile of the meat influence nutritive value and plays an important role about definition of meat quality.

Proximate Composition, Amino Acid Profile, and Mineral Content of Four Sheep Meats Reared Extensively in Morocco: A Comparative Study

“…No significant differences were observed between breeds ( p > 0.05). The recorded ultimate pH was within the normal ranges for commercial meats [ 14 ], which were similar to those reported for lambs of different breeds in other studies [ 15 – 17 ]. The pH evolution in postmortem is an essential determinant of organoleptic meat quality (color, juiciness, and tenderness), because it has a direct effect on meat functional proprieties, closely associated with meat biochemical process evolved after slaughter [ 18 ].…”

Fatty acids, health lipid indices, and cholesterol content of sheep meat of three breeds from Moroccan pastures

“…Regarding the sums of DFA, the results show a significant difference (p < 0.01), with higher values recorded in the meat of Ti lambs (72.71 %). Our results are similar to those reported by Costa et al (2018) for lambs in Brazil (72.3 %), to those reported by Yaranoglu and Ozbeyaz (2019) for Turkish lambs (70.64 %-72.10 %), and to the values reported by Banskalieva et al (2000) for lamb meats (63.97 %-71.81 %). However, they are higher than those reported by Díaz et al (2003) for Manchega lambs (42.3 %).…”

“…They reported that, in a normal case, the ratio (C18 : 0 + C18 : 1)/C16 : 0 found in the literature ranged between 2 and 3 for lamb meat. Thus, our results are comparable to those reported by Liu et al (2015) and Yaranoglu and Ozbeyaz (2019) for Oula lambs (1.75-2.46) and for Turkish lambs (2.49-2.67), respectively. Regarding the sums of DFA, the results show a significant difference (p < 0.01), with higher values recorded in the meat of Ti lambs (72.71 %).…”

“…Concerning the TI, the obtained values are higher than the recommended value (1.04-1.36) (Sinanoglou et al, 2013). Palmitic and oleic acids represent the principal total fatty acids; the ratio (C18 : 0 + C18 : 1) / C16 : 0 is an important criterion to predict the meat lipid quality and is defined as the nutritional value of meat (Maia et al, 2012;Yaranoglu and Ozbeyaz, 2019). In this study, the obtained nutritional values range between 1.93 and 2.39 for BGT and Ti sheep breed respectively.…”

Trace element content, Amino acid composition and fatty acid profiles and of Timadidite’s lamb meat, raised in an agro-silvo-pastoral system of the Moroccan middle-Atlas

“…On the other hand, the stearic acid is poorly digested and can be converted to oleic acid by the desaturase enzymes action. The SFA recorded value is lower than those reported for several sheep meats; Budimir, Trombetta [21] for Bergamasca lambs (50.91-55.68%), Belhaj, Mansouri [22] for Beni-Guil breed (49.45%) and Yaranoglu and Ozbeyaz [23] for two Turkish breeds (42.44-44.11%). In the present study, the most abundant PUFAs are Linoleic acid (LA: 11.40%) and Arachidonic acid (ARA: 5.52%).…”