Abstract
Its impact on some characteristics of frozen meat from Iraqi sheep. The experiment was carried out at the Animal Production Field of the College of Agriculture, Tikrit University, from August 22, 2023, to December 2, 2023. Fifteen lambs were used, divided into three groups (five lambs per group) with similar average weights (24.40 kg). The treatments were randomly assigned, and a collective feeding system was employed using a single formula of concentrated feed at 3% of the live animal's weight. The results indicated a significant difference (P≤0.05) in the moisture content favoring the first treatment over the second and third treatments. Conversely, the third treatment showed a significant increase (P≤0.05) in fat percentage, ash content, and protein content compared to the first treatment. The administration of apricot oil at 0.0020% of the live animal's weight led to a reduction in lipid peroxidation and post-thaw loss after two months of freezing. The results also showed significant differences in the free fatty acid profiles (Palmitic, Stearic, Oleic, Linolenic, Linoleic, and Myristic) in the frozen meat samples, with the third group of animals showing significant superiority (P≤0.05) over the other groups after two months of freezing.
Published Version
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