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Effect of breed and nutritional management on fatty acid composition of lambs of dairy Greek breeds of sheep

Published online by Cambridge University Press:  20 November 2017

G. Arsenos ,
D. Zygoyiannis ,
D. Kufidis ,
N. Katsaounis  and
C. Stamataris
G. Arsenos
Affiliation:
Department of Animal Husbandry, Faculty of Veterinary Medicine Aristotle, University, 54006, Thessaloniki, Greece
D. Zygoyiannis
Affiliation:
Department of Animal Husbandry, Faculty of Veterinary Medicine Aristotle, University, 54006, Thessaloniki, Greece
D. Kufidis
Affiliation:
Laboratory of Animal Nutrition, Faculty of Veterinary Medicine, Aristotle University, 540 06, Thessaloniki, Greece
N. Katsaounis
Affiliation:
Department of Animal Husbandry, Faculty of Veterinary Medicine Aristotle, University, 54006, Thessaloniki, Greece
C. Stamataris
Affiliation:
Department of Animal Husbandry, Faculty of Veterinary Medicine Aristotle, University, 54006, Thessaloniki, Greece
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Extract

Carcass fat of meat producing animals has long been identified as one of the most important characteristics of overall meat quality. In this respect, consumer choices of particular food reflect their awareness of the link between health and consumption of fats particularly saturated. Lamb meat is considered to be excessively fat and this results in substantial loss in its marketability. This study was carried out to assess the effect of breed, sex, post-weaning nutrition, live weight at slaughter and their interactions on the fatty acid (FA) composition in carcass fat of lambs of three indigenous dairy Greek breeds of sheep.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2001 , 2001 , pp. 77
Copyright
Copyright © The British Society of Animal Science 2001

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