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.

Related subject area

Subject: Product quality | Animal: Sheep
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Drip loss assessment by EZ and bag methods and their relationship with pH value and color in mutton
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Cited articles

Abuelfatah, K., Abu Bakar Zakaria, Z., Yong Meng, G., and Qurni Sazili, A.: Changes in Fatty Acid Composition and Distribution of N-3 Fatty Acids in Goat Tissues Fed Different Levels of Whole Linseed, Sci. World J., 1–10, 2014 
Behzad, B., King, D. M., and Jacobson, S. H.: Quantifying the association between obesity, automobile travel, and caloric intake, Prev. Med., 56, 103–106, 2013 
Bock J. E. and Connelly R. K.: Innovative uses of near-infrared spectroscopy in food processing, J. Food Sci., 73, 91–98, 2008 
Cordain, L., Eaton, S. B, Sebastian, A., Mann, N., Lindeberg, S., Watkins, B. A., O'Keefe, J. H., and Brand-Miller, J.: Origins and evolution of the Western diet: health implications for the 21st century, Am. J. Clin. Nutr., 81, 341–54, 2005. 
D'Alessandro, A. G., Palazzo, M., Petrotos, K., Goulas, P., and Martemucci, G.: Fatty acid composition of light lamb meat from Leccese and Comisana dairy breeds as affected by slaughter age, Small Ruminant Res., 127, 36–43, 2015. 
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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.