Articles | Volume 63, issue 2
Arch. Anim. Breed., 63, 471–482, 2020
https://doi.org/10.5194/aab-63-471-2020
Arch. Anim. Breed., 63, 471–482, 2020
https://doi.org/10.5194/aab-63-471-2020

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 et al.

Related subject area

Subject: Product quality | Animal: Sheep
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Cited articles

Addis, M., Fiori, M., Manca, C., Riu, G., and Scintu, M. F.: Muscle colour and chemical and fatty acid composition of “Agnello di Sardegna” PGI suckling lamb, Small Ruminant Res., 115, 51–55, 2013. 
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Akcan, T., Gökçe, R., Asensio, M., Estévez, M., and Morcuende, D.: Acorn (Quercus spp.) as a novel source of oleic acid and tocopherols for livestock and humans: discrimination of selected species from Mediterranean forest, Food Sci. Biotechnol., 54, 3050–3057, 2017. 
Banskalieva, V., Sahlu, T. A., and Goetsch, A.: Fatty acid composition of goat muscles and fat depots: a review, Small Ruminant Res., 37, 255–268, 2000. 
Bechchari, A., El Aich, A., Mahyou, H., Baghdad, B., and Bendaou, M.: Study of the degradation of steppic rangelands in Béni Mathar and Maâtarka communes (Northeastern of Morocco), J. Mater. Environ. Sci., 5, 2572–2583, 2014. 
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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.