Abstract
The paper presents the results of the investigation of the overall chemical composition (mass fraction of moisture, fat, protein and ash) and the amino acid composition of mutton from the experimental animals of new genotypes: Sovetsky Merino x Dzhalginsky Merino and Sovetsky Merino x Stavropolsky breed. As a control, meat of purebred Sovetsky Merino was studied. The experimental and control rams were slaughtered at the age of 8 months by the conventional technology. Meat samples for laboratory examination were taken a day after slaughter. The results of the analysis of the overall chemical composition showed that lamb meat of new genotypes had lower moisture content and higher content of fat and protein compared to the control. Analysis of the amino acid composition of meat proteins of genotypes Sovetsky Merino x Dzhalginsky Merino and Sovetsky Merino x Stavropolsky breed revealed lower content of essential amino acids compared to the control. Comparison of amino acid scores showed that the amino acid composition of meat proteins from the experimental animals was limited by valine and lysine, respectively. It was concluded by the results of the investigations of the amino acid composition of proteins that the biological full value of proteins of mutton from new genotypes was 22.9% and 30.3% lower than that of the control.
Highlights
Mutton has the specific chemical composition of muscle and fatty tissues, physico-mechanical and taste peculiarities [1,2,3,4]
Average samples of meat from the whole ovine carcasses were taken a day after slaughter from each of chilled carcasses held in refrigerating chambers at a temperature of 0–4 °C and humidity of 90%
The following conclusions were made based on the results of the analysis of the chemical and amino acid composition of meat from young animals of new genotypes: 1. Compared to the control, meat from sheep of the new genotype (SMxDzh, experiment 1) had: — lower moisture content by 1.87%; — higher fat and protein content by 0.67% and 0.74%, respectively; — lower content of essential amino acids by 7.6%; — amino acid composition of proteins limited by valine (AS = 68.0%); — lower biological full value of proteins from mutton of the new genotype by 22.9% compared to the control; 2
Summary
Mutton has the specific chemical composition of muscle and fatty tissues, physico-mechanical and taste peculiarities [1,2,3,4]. Mutton has the higher content of protein but less fat. Mutton contains on average 18–20% of protein, 10–12% of fat, 0.85–0.95% of ash and 63–68% of water. Mutton muscle tissue proteins contain all essential amino acids, which are balanced in the ratio that is most optimal for the human body. They include lysine, tryptophan, methionine, leucine, isoleucine, valine, threonine and phenylalanine. Mutton is only slightly inferior to beef and pork in terms of the content of essential amino acids. The biological value, including the amino acid composition of meat from animals raised in various keeping conditions and with various feeding rations can be different [6,7]. Mutton and its components are widely used for production of specialized gerodietetic foods because of their high nutritional value and unique functional properties [10]
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