Comparing the chemical composition of the lamb meat of various native breeds
Marzena Zając , Joanna Tkaczewska , Piotr Kulawik , Paulina Guzik , Bronisław Borys , Łukasz Migdał , Anna Migdał , Władysław Migdał
AbstractHigh quality lamb meat production depends on many factors, especially on the production technology including: genotype, gender, feeding system, standard slaughter weight (also associated with age), the breed and breeding conditions. Those factors affect the production yields, profitability, quality and the dietetic value of meat. The aim of this work was to compare the chemical composition of lamb meat coming from native breeds of sheep bred in two different feeding systems. The meat from native sheep bred in the Institute IZ PIB ZD Kołuda Wielka contains less water compared to the traditional feeding system. The original concentrated feed composed in the Institute IZ PIB ZD Kołuda Wielka positively affected the meat quality regarding the chemical composition. Lamb meat form native breeds can be treated as a high quality and nutritious food because of the high protein and mineral content with relatively low fat content.
|Publication size in sheets||0.5|
|Book||Radović Čedomir (eds.): Proceedings of the 12th International Symposium ModernTrends in Livestock Production, 2019, Institute for Animal Husbandry, ISBN 978-86-82431-76-3, 711 p.|
|Keywords in English||lamb, native breeds, feeding systems, meat, chemical composition|
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