Meat chemical composition of pasture pure lambs and crossbreeds
Latvia University of Life Sciences and Technologies, Faculty of Agriculture, Institute of Agrobiotechnology, Liela street 2, LV – 3001 Jelgava, Latvia
Increased customer interest of safe, healthy and environmentally friendly food consumption promote development of sheep farming industry in Latvia. Aim of the paper – explain of different pasture-fattened sheep breed and their crosses lamb meat composition traits. A study of pasture fattened lamb meat chemical composition was carried out from year 2013 to 2017. Fattening lambs were kept in breeding rams control station ‘Klimpas’ (57°50’58.8’’N 25°19’39.6’’E) pasture array. Lambs were slaughtered in a certified slaughterhouse, but analysis of meat chemical composition were conducted in laboratory of Institute of Food Safety, Animal Health and Environment (BIOR). For the analysis of the meat chemical composition were used up to 1 kg heavy Quadriceps femoris muscle samples. In meat were analysed following elements of its chemical composition: dry matter, protein, fat, minerals, pH, cholesterol and unsaturated fatty acids. Data analysis shows that the lambs before slaughter ranged in age from 5 to 8 months. Lamb meat obtained from the study groups had a significantly different total amount of dry matter and fat. The lowest total fat, but the highest ash content was obtained in the lamb meat of the extensive breed group. The lowest total fat and the highest ash content were obtained in the lamb meat from the extensive breed group. In meat obtained a small (in individual samples < 0.10%) cis-10-pentadecenoic acid, cis-11-eicosenoic acid and myristoleic acid content. Of unsaturated fatty acids in lamb meat were represented higher amount of oleic acid, linoleic acid and elaidic acid.