La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560




Effect of diet and muscle type on fatty acid composition and lipid peroxydation of lamb meat

This study was aimed at evaluating the effect of diet and muscle type on the fatty acid composition of lamb meat to better meet dietary recommendations for consumers and to ensure a good nutritional quality of the meat. Twenty local Ouled Djelal lambs (7 to 9 months of age) including ten from the Laghouat steppe pastures (30 kg of body weight) and ten from Mostaganem (34 kg body weight) were used. After slaughter, samples of Longissimus dorsi (LD) and Biceps femoris (BF) muscles were collected to assess the nutritional quality of the meat. The feed had no effect on muscle lipid content, as opposed to muscle type. Lamb chops had a higher lipid content (17.13 g / 100 g muscle) than lamb legs (3.15 g / 100 g muscle). Regarding the oxidative stability of the lamb meat, the data allowed us to conclude that the muscle type influenced TBARS value (marker of lipid peroxidation). The data show that the samples from steppe grazing presented the highest oxidative stability, demonstrating the importance of animal feed for lamb meat quality.

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