Meat quality of the Berrichon du Cher lambs and its cross-breeds with a native breed

ABSTRACT: This study evaluated the meat of lambs from crossbreeding of Polish lowland sheep, heather and rams of the Berrichone du Cher breed (B). The lambs were kept in a medium-intensive feeding system. During fattening, they received haylage and grass hay with the addition of clover, and a mixture of cereal grains with the addition of minerals and vitamins. During the fattening period, all feeds were given at will. The slaughter and cutting of the carcasses were performed in accordance with the technology applicable in the meat industry. In the longissimus lumborum muscle, the content of dry matter, total protein, total fat and ash was determined. In addition, the pH value of 45 minutes and 24 hours after slaughter, as well as the parameters of colour and tenderness of the meat were measured. The content of collagen protein, cholesterol and selected fatty acids was also determined. As a result of the conducted analyzes, the influence of the Berrichone du Cher breed on the improvement of quantitative parameters related to the slaughter value and some parameters related to the physicochemical composition of the hybrid meat was reported.

Bibliographic Details

Main Authors:	Horoszewicz,Elżbieta, Niedziółka,Roman
Format:	Digital revista
Language:	English
Published:	Universidade Federal de Santa Maria 2022
Online Access:	http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022001000751
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