Articles | Volume 65, issue 3
Original study
21 Sep 2022
Original study |  | 21 Sep 2022

Fatty acid profile and sensory properties of lamb meat from males of five indigenous breeds

Levent Mercan, Mehmet A. Cam, Mustafa Olfaz, Koray Kirikci, Hacer Tufekci, and Unal Kilic

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Cited articles

Atsbha, K., Gebremariam, T., and Aregawi, T.: Slaughter performance and meat quality of Begait breed lambs fattened under different diets, Heliyon, 7, e06935,, 2021. 
Bond, J. J. and Warner, R. D.: Ion distribution and protein proteolysis affect water holding capacity of Longissimus thoracis et lumborum in meat of lamb subjected to antemortem exercise, Meat Sci., Mar, 75, 406–14,, 2007. 
Boughalmi, A. and Araba, A.: Effect of feeding management from grass to concentrate feed on growth, carcass characteristics, meat quality and fatty acid profile of Timahdite lamb breed, Small Rumin. Res., 144, 158–163,, 2016. 
Cadavez, V. A. P., Popova, T., Bermudez, R., Osoro, K., Purrinos, L., Bodas, R., Lorenzo, J. M., and Gonzales-Barron, U.: Compositional attributes and fatty acid profile of lamb meat from Iberian local breeds, Small Rumin. Res., 193, 106244,, 2020. 
Cam, M. A., Olfaz, M., Kirikci, K., Tufekci, H., Mercan, L., and Kilic, U.: Effects of pre-slaughter stress on meat quality characteristics of male lambs of Hemşin and Of sheep breeds, J. Anim. Plant Sci., 47, 8445–59, 2021. 
Short summary
This article investigated the lamb meat physical, chemical, instrumental, and sensory quality characteristics of 60 meat samples from five indigenous sheep breeds. As meat quality is vital in healthy and balanced nutrition, the presented results will benefit consumers, nutritionists, and those working in this field.