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Archives Animal Breeding
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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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Cited articles

Ablikim, B., Liu, Y., Kerim, A., Ping, S., Abdurerim, P., and Zhou, G. H.: Effect of breed, muscle type and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tendernees, CYTA-J. Food, 14, 109–116, 2016. 
Aristoy, M. and Toldra, F.: Concentration of free amino acids and dipeptides in porcine skeletal muscles with different oxidative patterns, Meat Sci., 50, 327–332, 1998. 
Artioli, G. G., Gualano, B., Smith, A., Stout, J., and Lancha, A. H. J. R.: Role of A-alanine supplementation on muscle carnosine and exercise performance, Med. Sci. Sports Exerc., 42, 1162–1173, 2010. 
Bianchi, G., Bentancur, O., and Sañudo, C.: Lamaduración de la carne de cordero como una herramienta para mejorar su terneza y calidad sensorial, Revista Argentina de Producción Anim., 26, 39–55, 2006. 
Brzostowski, H., Sowińska, J., and Tański, Z.: Slaughter value and quality of meat from Pomeranian lambs and crossbreds by Blackface and Charolaise rams, Anim. Sci. Pap. Rep., 24, 53–60, 2006. 
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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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