AOAC: Official methods of analysis, 16th Edn., Association of Official Analytical Chemists International, Gaithersburg, MD, USA, ISBN: 978-0-935584-54-7, 1999.
Ben Abdelmalek, Y., Smeti, S., Essid, I., Yagoubi, Y., Tibaoui, S., and Atti, N.: The effect of Rosemary (
Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat, J. Anim. Physiol. Anim. Nutr., 104, 1294–1304, 2020.
Biandolino, F., Prato, E., Grattagliano, A., and Parlapiano, I.: Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet (Mullus barbatus), Pol. J. Food Nut. Sci., 73, 59–69, 2023.
Carneiro, M. M. Y., Goes, R. H. T. B., Barros, B. C. B., Oliveira, R. T., Fernandes, A. R. M., Silva, N. G., Anschau, D. G., Cardoso, C. A. L., Oliveira, S. S., and Picanço, Y. S.: Fatty acids profile, atherogenic and thrombogenic health lipid indices in the meat of lambs that received canola grain, Braz. J. Vet. Res. Anim. Sci., 58, e178023, https://doi.org/10.4236/fns.2011.27101, 2021.
Çelik, R. and Yilmaz, A.: Certain meat quality characteristics of Awassi and Turkish Merino
× Awassi (F1) lambs Romedi, Turk. J. Vet. Anim. Sci., 34, 349–357, 2010.
Chauhan, S. S., Ponnampalam, E., Dunshea, F., and Warner, R. D.: Breed and Nutrition Effects on Meat Quality and Retail Color after Lamb Pre-Slaughter Stress, Meat Mus. Biol., 3, 147–157, 2019.
Great Britain, Department of Health: Nutritional Aspects of Cardiovascular Disease, edited by: H. M. Stationery Office, H.M. Stationery Office, London, UK, 186 pp., ISBN 9780113218752, 1994.
De Smet, S., Webb, E. C., Claeys, E., Uytterhaegen, L., and Demeyer, D. I.: Effect of dietary energy and protein levels on fatty acid composition of intramuscular fat in double-muscled Belgian Blue bulls, Meat Sci., 56, 73–79, 2000.
Echegaray, N., Domínguez, R., Cadavez, V. A. P., Bermúdez, R., Purriños, L., Gonzales-Barron, U., Hoffman, E., and Lorenzo, J. M.: Influence of the production system (intensive vs. Extensive) at farm level on proximate composition and volatile compounds of Portuguese lamb meat, Foods, 10, 1450, https://doi.org/10.3390/foods10071450, 2021a.
Echegaray, N., Domínguez, R., Bodas, R., Montañés, M., García, J. J., Benito, A., Bermúdez, R., Purriños, L., and Lorenzo, J. M. L.: Characterization of volatile profile of
longissimus thoracis et lumborum muscle from Castellana and INRA 401 lambs reared under commercial conditions, Small Rum. Res., 200, 106396, https://doi.org/10.1016/j.smallrumres.2021.106396, 2021b.
Gruffat, D., Durand, D., Rivaroli1, D., do Prado, I. N., and Prache, S.: Comparison of muscle fatty acid composition and lipid stability in lambs stall-fed or pasture-fed alfalfa with or without sainfoin pellet supplementation, Animal, 14, 1093–1101, 2020.
Hajji, H., Smeti, S., Ben Hamouda, M., and Atti, N.: Effect of protein level on growth performance, non-carcass components and carcass characteristics of young sheep from three breeds, Anim. Prod. Sci., 56, 2115–2121, 2016.
Hajji, H., Prache, S., Andueza, D., Smeti, S., Mahouachi, M., and Atti, N.: Reliability of visible reflectance spectroscopy in discriminating between pasture and stall-fed lambs from thin and fat-tailed sheep breeds in dry and hot environment, Animal, 11, 2669–2678, 2019.
Ivanova, A. and Hadzhinikolova, L.: Evaluation of nutritional quality of common carp (Cyprinus carpio L.) lipids through fatty acid ratios and lipid indices, Bulgar. J. Agri. Sci., 21, 180–185, 2015.
Khliji, S., Van de Ven, R., Lamb, T. A., Lanza, M., and Hopkins, D. L.: Relationship between consumer ranking of lamb colour and objective measures of colour, Meat Sci., 85, 224–229, https://doi.org/10.1016/j.meatsci.2010.01.002, 2010.
Krajnc, B., Bontempo, L., Luis Araus, J., Giovanetti, M., Alegria, C., Lauteri, M., Augusti, A., Atti, N., Smeti, S., Taous, F., Amenzou, N. E., Podgornik, M., Camin, F., Reis, P., Máguas, C., Bučar Miklavčič, M., and Ogrinc, N.: Selective methods to investigate authenticity and geographical origin of Mediterranean food products, Food Rev. Int., 37, 656–682, 2021.
Łozicki, A., Dymnicka, M., and Arkuszewska, E.: Evaluation of Selected Parameters of Quality and Nutritive Value of Meat of Fattened Bulls Fed Diet with Distillers Dried Grains with Solubles (DDGS) from Wheat or Maize as a Source of Protein, Pol. J. Food Nut. Sci., 63, 179–186, 2013.
Majdoub-Mathlouthi, L., Saïd, B., Say, A., and Kraiem, K.: Effect of concentrate level and slaughter body weight on growth performances, carcass traits and meat quality of Barbarine lambs fed oat hay based diet, Meat Sci., 93, 557–563, 2013.
Meeprom, C., Orkdaeng, K., Phonkert, T., and Suksombat, W.: Ruminal fatty acid bio-hydrogenation in response to linseed oil and sunflower oil in combination with fish oil addition to fistulated cattle's diets, Suranaree J. Sci. Technol., 26, 549–558, 2019.
Raes, K., De Smet, S., and Demeyer, D.: Effect of double-muscling in Belgian Blue young bulls on the intramuscular composition with emphasis on conjugated linoleic acid and polyunsaturated fatty acids, Anim. Sci., 73, 253–260, 2001.
Ramírez-Retamal, J., and Morales, R.: Influence of breed and feeding on the main quality characteristics of sheep carcass and meat: A review, Chil. J. Agri. Res., 74, 225–233, 2014.
Renna, M., Brugiapaglia, A., Zanardi, E., Destefanis, G., Prandini, A., Moschini, M., Sigolo, S., and Lussiana, C.: Fatty acid profile, meat quality and flavor acceptability of beef from double-muscled Piemontese young bulls fed ground flaxseed, Ital. J. Anim. Sci., 18, 355–365, https://doi.org/10.1080/1828051X.2018.1530958, 2019.
Roopashree, P. G., Shetty, S. S., and Suchetha Kumari, N.: Effect of medium chain fatty acid in human health and disease, J. Funct. Foods, 87, 104724, https://doi.org/10.1016/j.jff.2021.104724, 2021.
Russo, G. L.: Dietary
n−6 and
n−3 polyunsaturated fatty acids: From biochemistry to clinical implications in cardiovascular prevention, Biochem. Pharmaco., 77, 937–946, 2009.
Santos-Silva, J., Bessa, R., and Santos-Silva, F.: Effect of genotype, feeding system and slaughter weight on the quality of light lambs: II. Fatty acid composition of meat, Livest. Prod. Sci., 77, 187–194, 2002.
SAS: Statistical Analysis System, in: Release 9.1, Institute INC, Cary, N.C., USA, ISBN: 1580254942, 9781580254946, 1999.
Shahidi, F. and Hossain, A.: Role of lipids in food flavor generation, Molecules, 27, 5014, https://doi.org/10.3390/molecules27155014, 2022.
Suliman, G. M., Al-Owaimer, A. N., El-Waziry, A. M., Hussein, E. O. S., Abuelfatah, K., and Swelum, A. A.: A Comparative Study of Sheep Breeds: Fattening Performance, Carcass Characteristics, Meat Chemical Composition and Quality Attributes, Front. Vet. Sci., 19, 647192, https://doi.org/10.3389/fvets.2021.647192, 2021.
Turner, K. E., Belesky, D. P., Cassida, K. A., and Zerby, H. N.: Carcass merit and meat quality in Suffolk lambs, Katahdin lambs, and meat-goat kids finished on a grass-legume pasture with and without supplementation, Meat Sci., 98, 211–219, 2014.
Viljoen, J. J.: A comparison of the lipid components of springbok meat with those of beef and the related importance on aspects of health, South Afr. J. Sci. Tech., 18, 51–53, 1999.
Wang, Y., Zhou, J., Wang, G., Cai, S., Zeng, X., and Qiao, S.: Advances in low-protein diets for swine, J. Anim. Sci. Biotech., 60, 8–10, 2018.
Yagoubi, Y., Hajji, H., Smeti, S., Mahouachi, M., Kamoun, M., and Atti N.: Growth performance, carcass and non-carcass traits and meat quality of Barbarine lambs fed rosemary distillation residues, Animal, 12, 2407–2414, 2018.
Yagoubi, Y., Smeti, S., Mekki, I., Bertolín, J. R., Ripoll, G., Joy, M., Mahouachi, M., and Atti, N.: Fatty acid profile of muscles and adipose tissues of fat-tail Barbarine lambs as affected by rosemary residues intake, Arch. Anim. Breed., 63, 431–439, 2020.
Yousefi, A. R., Kohram, H., Shahneh, A. Z., Nik-khah, A., and Campbell, A. W.: Comparison of the meat quality and fatty acid composition of traditional fat-tailed (Chall) and tailed (Zel) Iranian sheep breeds, Meat Sci., 92, 417–422, 2012.
