Abstract
Currently, meat consumers are more conscious about the authentic meat products linked to their origin, which generates a growing demand for labeled sheep meat. In eastern Morocco, the Beni-Guil (BG) sheep meat is a Protected Geographical Indication (PGI) product. This study aimed to assess the variation of intramuscular fat quality of BG sheep in its cradles (Cr). The chemical composition of the longissimus lumborum muscle was evaluated from 20 female lambs obtained in the two main cradles of the BG breed (Ain Beni-Mathar (BG-Cr1) and Tendrara (BG-Cr2). The results show that the FA profile was affected by Cr (p<0.05). The oleic acid, palmitic acid, stearic acid, and linoleic acid are the dominants FA of analyzed meats. The polyunsaturated fatty acids (PUFA)/saturated fatty acids (SFA) and PUFA n-6/PUFAn-3 ratios respectively range from 1.15 and 5.02 for BG-sheep meats from Cr1 to 1.36 and 10.73 for those from Cr2. Overall, the results indicate that the analyzed meats have an interesting FAs profile with favorable ratios and indices. Thus, this study provides new information on the lipid quality of BG-IGP sheep meat produced extensively in two main cradles of this typical Moroccan sheep breed.
Highlights
The global demand for safe and high-quality meat has increased significantly in recent years
The provenance of meat is essential information for breeders, retailers, and consumers. For the latter, red meat may have a particular value associated with the geographical origin or production system from which they derive, e.g., "Protected Designation of Origin (PDO)", "Protected Geographical Indication (PGI)", and "organic", etc
The Beni-Guil sheep breed is considered the typical sheep of eastern Morocco and is recognized as the first red meat to be regarded as a PGI in Morocco
Summary
The global demand for safe and high-quality meat has increased significantly in recent years. Consumers attach great importance to the extrinsic meat quality in response to raising safety and health concerns, and are more conscious about the authentic meat products linked to their origin. This circumstance generates a growing demand for labeled sheep meat. This sheep breed is born, reared, and slaughtered in the eastern Moroccan region, fed a particular diet, and reared under a specific pastoraltranshumant system. BeniGuil sheep meat is one of the most consumed meat due to its sensory, organoleptic, and attractive nutritional value [1]
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