Department of Veterinary, Vocational School, Bolu Abant Izzet Baysal University, Bolu, 14800, Turkey.
Department of Animal Breeding and Husbandry, Ankara University Faculty of Veterinary Medicine, 06110, Ankara, Turkey.
Trop Anim Health Prod. 2023 Mar 16;55(2):116. doi: 10.1007/s11250-023-03523-5.
The purpose of this study is to investigate the quality characteristics and fatty acid composition of meat from male Akkaraman (AKK) and Bafra × Akkaraman B (BA B) lambs slaughtered at different live weights. Thirty-six male lambs (18 AKK and 18 BA B) were slaughtered at three different slaughter weights (35, 40, and 45 kg) after being fattened intensively. Meat physical quality characteristics and fatty acid profiles were used as response variables. Color parameters (L*, a*, and b*) and pH were not significantly influenced by genotype and slaughter weight (SW). Water-holding capacity (WHC) was significantly affected by SW (P < 0.05), cooking loss (CL) by genotype (P < 0.001). Increasing SW, intramuscular fat of the Longissimus thoracis muscle showed increased total unsaturated fatty acids (TUFA) (P < 0.01) and ratios of TUFA/saturated fatty acids (SFA) (P < 0.01), and decreased thrombogenic and atherogenic indices (P < 0.01). Monounsaturated fatty acids (MUFA) (P < 0.05) and polyunsaturated fatty acids (PUFA) (P < 0.01) varied on with the genotypes. In conclusion, genotype and SW did not greatly affect meat quality; however, MUFA and PUFA mutually changed according to the genotype, and fatty acid percentages improved according to the SW.
本研究旨在探讨不同活体体重屠宰的雄性 Akkaraman（AKK）和 Bafra × Akkaraman B（BA B）羔羊的肉质特性和脂肪酸组成。36 只雄性羔羊（18 只 AKK 和 18 只 BA B）在密集育肥后，以三种不同的屠宰体重（35、40 和 45 公斤）进行屠宰。肉的物理质量特性和脂肪酸谱被用作反应变量。颜色参数（L*、a和 b）和 pH 值不受基因型和屠宰体重（SW）的显著影响。持水力（WHC）受 SW 显著影响（P < 0.05），蒸煮损失（CL）受基因型显著影响（P < 0.001）。随着 SW 的增加，胸最长肌的肌内脂肪总不饱和脂肪酸（TUFA）（P < 0.01）和 TUFA/饱和脂肪酸（SFA）的比例（P < 0.01）增加，血栓形成和动脉粥样硬化指数降低（P < 0.01）。单不饱和脂肪酸（MUFA）（P < 0.05）和多不饱和脂肪酸（PUFA）（P < 0.01）随基因型而变化。总之，基因型和 SW 对肉质影响不大；然而，MUFA 和 PUFA 根据基因型相互变化，并且根据 SW 提高了脂肪酸百分比。
