Articles | Volume 63, issue 2
Arch. Anim. Breed., 63, 261–268, 2020
https://doi.org/10.5194/aab-63-261-2020
Arch. Anim. Breed., 63, 261–268, 2020
https://doi.org/10.5194/aab-63-261-2020

Original study 24 Jul 2020

Original study | 24 Jul 2020

Chemical composition and fatty acid content in lamb and adult sheep meat

Andrzej Junkuszew et al.

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Latest update: 28 Jan 2022
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Short summary
The aim of this study was to compare the chemical composition and fatty acid content of the muscle tissues of lambs and adult sheep. The results support the inclusion of dietitian-recommended mutton into the human diet and the promotion of the production of meat from adult animals as a high-value product. The sheep industry could benefit economically, particularly in countries where this meat type has not enjoyed a high standing in consumer preferences.