Abstract
An experiment was conducted to determine the chosen bioactive components and physico-chemical characteristics of lamb meat of different animal genotypes and the muscle types. The 22 ram lambs of Polish Merino (PM) and 22 crossbreeds of Polish Merino Berrichone du Cher (PMB) were fattened to achieve their slaughter weight of 40 kg. After slaughter, the carcasses were kept at 4 C for 24 h. Then, the samples of longissimus lumborum (LL) and gluteus medius (GM) muscle were collected to analyse the physico-chemical traits; fatty acid profile; and concentrations of taurine, carnosine, L-carnitine. The GM muscle compared to LL had the higher value ( < 0.05) of and a lower value ( < 0.05) of and both in PM and PMB lambs. The value of expressed juice was lower ( < 0.05) in both LL and GM muscles of PM lambs. A higher amount ( < 0.05) of collagen was found in LL muscle compared to GM both in PM and PMB lambs. The GM muscle of PM lambs showed higher ( < 0.05) conjugated linoleic acid (CLA) content, as well as higher total polyunsaturated acids (PUFAs), PUFA n-6, and PUFA n-3 ( < 0.05). The GM muscle was characterized by a higher ( < 0.05) content of taurine, while in the LL muscle there was a higher amount ( < 0.05) of carnosine. A larger amount ( < 0.05) of L-carnitine was found in GM muscle but only within PMB lambs. The obtained results showed a greater impact of the lamb's genotype on the physical characteristics of meat than on its chemical composition and the content of bioactive components. The muscle type had an effect on meat colour; collagen content; fatty acid profile; and amount of taurine, carnosine, and L-carnitine present.
Highlights
Meat is one of the basic component of the human diet and contains nutrients that guarantee the proper development of the organism and prevents the occurrence of many diseases resulting from their deficiency (Schmid, 2010)
The analysis of expressed juice in the present study showed that the meat of crossbred lambs had less ability to hold its own water in comparison to pure merino lambs, while there were no differences between longissimus lumborum (LL) and gluteus medius (GM) muscles within both genotypes
The muscle type had an effect on meat colour; collagen content; fatty acid profile; and the amount of taurine, carnosine, and L-carnitine
Summary
Meat is one of the basic component of the human diet and contains nutrients that guarantee the proper development of the organism and prevents the occurrence of many diseases resulting from their deficiency (Schmid, 2010). Bioactive components found in red meat allow it to be included as a functional food (Decker and Park, 2010) These ingredients include, among others, taurine, carnosine, anserine, Lcarnitine, and conjugated linoleic acid (CLA). All of these compounds play an extremely important role in the human body, they have antioxidant, buffering, regulating, or anticancer properties and are not always synthesized in sufficient quantity. Their required levels are often provided by a proper diet (Mora et al, 2008; Schmid, 2010; Yang et al, 2015)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
