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Articles | Volume 63, issue 2
Articles | Volume 63, issue 2
https://doi.org/10.5194/aab-63-471-2020
© Author(s) 2020. This work is distributed under
the Creative Commons Attribution 4.0 License.
https://doi.org/10.5194/aab-63-471-2020
© Author(s) 2020. This work is distributed under
the Creative Commons Attribution 4.0 License.
Articles | Volume 63, issue 2
Original study
 | 
16 Dec 2020
Original study |  | 16 Dec 2020

Fatty acids, health lipid indices, and cholesterol content of sheep meat of three breeds from Moroccan pastures

Kamal Belhaj, Farid Mansouri, Abdessamad Benmoumen, Marianne Sindic, Marie-Laure Fauconnier, Mohamed Boukharta, C. Hana Serghini, and Ahmed Elamrani

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Short summary
The lipid analysis of commercial lamb meat, from the two main Moroccan production areas Middle Atlas and highlands of eastern Morocco, was conducted. The fatty acid profiles of the sheep meats analyzed showed polyunsaturated fatty acid richness, balanced polyunsaturated / saturated fatty acid ratios, and desirable fatty acid richness. The present study provides new insights into the nutritional value of intramuscular fat of four Moroccan sheep meats reared in an outdoor production system.
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