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Articles | Volume 68, issue 1
Articles | Volume 68, issue 1
https://doi.org/10.5194/aab-68-57-2025
© Author(s) 2025. This work is distributed under
the Creative Commons Attribution 4.0 License.
https://doi.org/10.5194/aab-68-57-2025
© Author(s) 2025. This work is distributed under
the Creative Commons Attribution 4.0 License.
Articles | Volume 68, issue 1
Original study
 | 
30 Jan 2025
Original study |  | 30 Jan 2025

Effect of dietary protein level and lamb breed on meat physicochemical traits, fatty acid profile and nutritional indices

Hadhami Hajji, Samir Smeti, Ilyes Mekki, and Naziha Atti

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Short summary
The study evaluated the effects of crude protein levels (high: 16 %, low: 11 %) on meat traits and fatty acid (FA) profiles of three sheep breeds. Only the breed type affected the FA profile: palmitic acid (C16:0) was higher in Queue Fine de l'Ouest (QFO), while stearic acid (C18:0) was higher in Barbarin (BB) and Noire de Thibar (NT). Polyunsaturated fatty acids (PUFAs) and PUFA/saturated fatty acid (SFA) ratio were higher in BB. Health indices were favorable in BB and NT.
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