Evaluation of Zackel Lamb Meat Quality with the Aim of Increasing the Conservation Value of the Breed

The objective of the study was to perform and evaluate the advanced phenotypic characterization of endangered Zackel sheep types, especially their productive potential and meat quality traits. Meat quality characteristics (m. longissimus dorsi) were evaluated in lambs of three types of autochthonous...

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Autores principales:	Mila Savić, Milan Baltić, Zsolt Becskei, Blagoje Dimitrijević, Vladimir Dimitrijević, Đorde Savić, Mensur Vegara
Formato:	article
Lenguaje:	EN
Publicado:	Sciendo 2014
Materias:	zackel sheep animal genetic resources lamb meat sensory characteristics fatty acid composition Veterinary medicine SF600-1100
Acceso en línea:	https://doaj.org/article/7505d235e63e4e549f5dc2025e756cec
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spelling	oai:doaj.org-article:7505d235e63e4e549f5dc2025e756cec2021-11-17T21:27:52ZEvaluation of Zackel Lamb Meat Quality with the Aim of Increasing the Conservation Value of the Breed1820-744810.2478/acve-2014-0041https://doaj.org/article/7505d235e63e4e549f5dc2025e756cec2014-12-01T00:00:00Zhttps://doi.org/10.2478/acve-2014-0041https://doaj.org/toc/1820-7448The objective of the study was to perform and evaluate the advanced phenotypic characterization of endangered Zackel sheep types, especially their productive potential and meat quality traits. Meat quality characteristics (m. longissimus dorsi) were evaluated in lambs of three types of autochthonous Zackel sheep: Sjenica sheep, Lipe sheep and Vlashko Vitoroga sheep, reared in traditional habitats in a sustainable management system. For the evaluation of sensory characteristics of lamb meat, quantitative descriptive analysis was performed according to ISO 6564:1985, i.e. structural intensity scale of seven points. All Zackel meat samples had an overall acceptability, the most favorable being in Sjenica sheep, with detected differences between Sjenica and Vlashko Vitoroga sheep (p<0.01), as well as between Lipe and Vlashko Vitoroga sheep (p<0.05). For the determination of fatty acids profile the prepared samples were analyzed using gas chromatography. The results showed that all tested lamb meat samples contain favorable amounts of conjugated linoleic acid (CLA). The average content of conjugated linoleic acid was higher in Sjenica lamb meat compared with Lipe lamb meat, and the difference was significant (p<0.01). It is also shown that examined samples of Sjenica, Lipe and Vlashko Vitoroga lambs, compared to many other exotic and local breeds, were characterized by preferable values of n-6:n-3 fatty acid ratio. Polyunsaturated fatty acid n-6:n−3 ratio difference between tested Zackel types was not significant. The favorable fatty acid profile, important for human health and especially for infant and children nutrition, raises the interest for sustainable production and conservation of Zackel sheepMila SavićMilan BaltićZsolt BecskeiBlagoje DimitrijevićVladimir DimitrijevićĐorde SavićMensur VegaraSciendoarticlezackel sheepanimal genetic resourceslamb meatsensory characteristicsfatty acid compositionVeterinary medicineSF600-1100ENActa Veterinaria, Vol 64, Iss 4, Pp 438-446 (2014)
institution	DOAJ
collection	DOAJ
language	EN
topic	zackel sheep animal genetic resources lamb meat sensory characteristics fatty acid composition Veterinary medicine SF600-1100
spellingShingle	zackel sheep animal genetic resources lamb meat sensory characteristics fatty acid composition Veterinary medicine SF600-1100 Mila Savić Milan Baltić Zsolt Becskei Blagoje Dimitrijević Vladimir Dimitrijević Đorde Savić Mensur Vegara Evaluation of Zackel Lamb Meat Quality with the Aim of Increasing the Conservation Value of the Breed
description	The objective of the study was to perform and evaluate the advanced phenotypic characterization of endangered Zackel sheep types, especially their productive potential and meat quality traits. Meat quality characteristics (m. longissimus dorsi) were evaluated in lambs of three types of autochthonous Zackel sheep: Sjenica sheep, Lipe sheep and Vlashko Vitoroga sheep, reared in traditional habitats in a sustainable management system. For the evaluation of sensory characteristics of lamb meat, quantitative descriptive analysis was performed according to ISO 6564:1985, i.e. structural intensity scale of seven points. All Zackel meat samples had an overall acceptability, the most favorable being in Sjenica sheep, with detected differences between Sjenica and Vlashko Vitoroga sheep (p<0.01), as well as between Lipe and Vlashko Vitoroga sheep (p<0.05). For the determination of fatty acids profile the prepared samples were analyzed using gas chromatography. The results showed that all tested lamb meat samples contain favorable amounts of conjugated linoleic acid (CLA). The average content of conjugated linoleic acid was higher in Sjenica lamb meat compared with Lipe lamb meat, and the difference was significant (p<0.01). It is also shown that examined samples of Sjenica, Lipe and Vlashko Vitoroga lambs, compared to many other exotic and local breeds, were characterized by preferable values of n-6:n-3 fatty acid ratio. Polyunsaturated fatty acid n-6:n−3 ratio difference between tested Zackel types was not significant. The favorable fatty acid profile, important for human health and especially for infant and children nutrition, raises the interest for sustainable production and conservation of Zackel sheep
format	article
author	Mila Savić Milan Baltić Zsolt Becskei Blagoje Dimitrijević Vladimir Dimitrijević Đorde Savić Mensur Vegara
author_facet	Mila Savić Milan Baltić Zsolt Becskei Blagoje Dimitrijević Vladimir Dimitrijević Đorde Savić Mensur Vegara
author_sort	Mila Savić
title	Evaluation of Zackel Lamb Meat Quality with the Aim of Increasing the Conservation Value of the Breed
title_short	Evaluation of Zackel Lamb Meat Quality with the Aim of Increasing the Conservation Value of the Breed
title_full	Evaluation of Zackel Lamb Meat Quality with the Aim of Increasing the Conservation Value of the Breed
title_fullStr	Evaluation of Zackel Lamb Meat Quality with the Aim of Increasing the Conservation Value of the Breed
title_full_unstemmed	Evaluation of Zackel Lamb Meat Quality with the Aim of Increasing the Conservation Value of the Breed
title_sort	evaluation of zackel lamb meat quality with the aim of increasing the conservation value of the breed
publisher	Sciendo
publishDate	2014
url	https://doaj.org/article/7505d235e63e4e549f5dc2025e756cec
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Evaluation of Zackel Lamb Meat Quality with the Aim of Increasing the Conservation Value of the Breed

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