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Articles | Volume 63, issue 2
Articles | Volume 63, issue 2
https://doi.org/10.5194/aab-63-423-2020
© Author(s) 2020. This work is distributed under
the Creative Commons Attribution 4.0 License.
https://doi.org/10.5194/aab-63-423-2020
© Author(s) 2020. This work is distributed under
the Creative Commons Attribution 4.0 License.
Articles | Volume 63, issue 2
Original study
 | 
26 Nov 2020
Original study |  | 26 Nov 2020

The effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meat

Aurelia Radzik-Rant, Witold Rant, Gabriela Sosnowiec, Marcin Świątek, Roman Niżnikowski, and Żaneta Szymańska

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Short summary
In an experiment the longissimus lumborum and gluteus medius muscles were collected from lambs of two genotypes to analyse physico-chemical traits, fatty acid profile, taurine, carnosine, and L-carnitine. Results showed a greater impact of the lamb’s genotype on physical traits of meat than on its chemical composition and content of bioactive components. Muscle type had an effect on meat colour; collagen content; fatty acid profile; and the amount of taurine, carnosine, and L-carnitine.
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