Effects of different production systems on carcass and meat quality of sheep and lamb from Western Balkan and Norway

Biotechnology in Animal Husbandry

Marković B.¹  Lima L.R.²  Bjelanović M.²  Grabež V.²  Egelandsdal B.²  Vučić G.³  Martinović A.⁴ 

[1] Biotechnical Faculty, Podgorica, Montenegro;Department of Chemistry, Biotechnology and Food Science, University of Life Sciences, Ås, Norway;Department of Food Science and Technology, Faculty of Technology, University of Banja Luka, Banja Luka, B&H;University of Donja Gorica, Faculty of Food Technology, Food Safety and Ecology, Podgorica, Montenegro;

关键词: production system;    sheep meat quality;    physical and chemical traits;    meat color;    fatty acid composition;   

DOI  :  

来源: DOAJ

【 摘 要 】

The identification of meat quality characteristics from selected breeds grazing in specific regions is particularly relevant to achieve a marketing advantage. Longisimus thoracis at lumborum (LTL) from the indigenous Western Balkan (WB) sheep - Vlašićka Pramenka (VP) sheep and lambs, and Pivska Pramenka (PP) sheep grazing in Bosnia & Herzegovina (B&H) and Montenegro (MN), respectively, was compared regarding carcass and meat qualities to the crossbred Norwegian white sheep (NWS) - sheep and lambs, grazing in wide Hardangervidda and Jotunheimen regions where the lamb meat is marketed as gourmet meat. The WB sheep had lower average carcass weights and antioxidant capacity, higher ultimate pH, intramuscular fat and n-6/n-3 ratio, but better tenderness and color stability compared to NWS. The WB lambs were lighter, had higher n-6/n-3 ratio, lower antioxidant capacity and became more easily rancid despite a higher fat α-tocopherol content. The marketing advantage of WB meat is its tenderness properties while NO's NWS lambs displayed a better nutritional profile.

【 授权许可】

Unknown