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Articles | Volume 63, issue 2
Articles | Volume 63, issue 2
https://doi.org/10.5194/aab-63-261-2020
© Author(s) 2020. This work is distributed under
the Creative Commons Attribution 4.0 License.
https://doi.org/10.5194/aab-63-261-2020
© Author(s) 2020. This work is distributed under
the Creative Commons Attribution 4.0 License.
Articles | Volume 63, issue 2
Original study
 | 
24 Jul 2020
Original study |  | 24 Jul 2020

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

Andrzej Junkuszew, Paulina Nazar, Michał Milerski, Milan Margetin, Piotr Brodzki, and Konrad Bazewicz

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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.
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