Qualité Des Lipides Et Des Acides Gras De La Viande D’agneau De Race Locale Nourri A Base D’herbe Des Pâturages En Algérie

الموضوعات

زراعة

الملخص

This study aims to evaluate and compare the effect of grass and standard feed on nutritionaland sensory meat quality. 48 lambs of Rumbi breed were used in this trial, in which they wereorganized in 4 groups (n=12). Three groups were raised on pasture at arid (A) and Semi-Arid(SA) and Wet (W) areas in west of Algeria during 100days. The fourth group was bredindoors by Concentrate feed (C). The zoo technical parameters at the end of the experimentsshowed that lambs from group C were heavier (48.04 vs 29.84 (A) and 28.13 (SA) and 24.23(H)). The blood parameters (day 60 and day 90) did not reveal a significant differencesbetween the groups except for triglycerides .After slaughter, carcasses from A, SA and Wgroups were leaner (14.60 and 14.38 and 11.63 vs 23.93kg (C) after cooling ,respectively.The Samples of longissimus dorsi (LD) were removed and analyzed. In average, untrimmedsamples have presented comparable total lipids content 20vs23% and trimmed ones haveshown 8,3 vs 16.44% of total fat (p <0.001) respectively for meat pasture A, SA and H incomparison with the meat based food standard C).The Polyunsaturated fatty acids (PUFA)ω3 were significantly higher in the raw meat from grass than in meat from concentrate89vs49mg / 100g (p <0.04) dominated by C18: 3 n-3 (ALA) which showed a significantamounts in the samples (A ) 72mg / 100g, compared to samples (SA) and (W) respectively 47and 46 mg / 100mg vs 32mg / 100 g (C) .The DPA (C22: 5 n-3) is three times higher (P<0.001). The quantities of PUFA n-6 are lower in meat from grass tests 211,33vs542mg /100g (p <0.001), represented by linoleic acid (LA) C18: 2 n-6c in average 153vs396mg /100g (P <0.001). The contents of AGS in meat from grass are half of the ones fromconcentrate (2653,7 vs 5626mg /100g)(P<0,001). The palmitic acid (C16: 0) and the stearicacid (C18: 0) decreased significantly ( 1328vs2903 and 944,7vs2240mg / 100g) respectively.the cooking process increases the concentration of TL, 31% vs 15.73% in meat from grassversus meat from concentrate , respectively (P <0 .001). The PUFA n3 in cooked meat frompasture were high 113 vs 51mg / 100g (P <0 .001) especially in C18: 3 n3 71 vs. 29mg / 100g(P <0.003), and followed by the DPA 17 vs 6mg / 100g (P <0.001) . The quantities of PUFAn-6 were significantly low 291 vs 700mg / 100g (P <0.001), represented by LA 213 vs.510mg / 100g (P <0.001). In consequence, the n6 / n3 and LA / ALA ratios havesignificantly decreased 2.63 vs 12.08 and 3.37 vs 14.31 in average , respectively betweenmeat from grass and from concentrate(P <0.001) .in the other hand , Color and flavor whichcharacterize the sensory quality seem to be protected against the oxidation of polyunsaturatedfatty acids in help of antioxidants factors like vitamin E and polyphenol in grass . Based onthese results and from a fattening perspective, grazing is declared to be a husbandry systemeconomically sustainable; it needs a promotion to seek new opportunities for the productionof the main organic food such as light lamb meat.

روابط وملفات

التعريف والنوع

رقم الوثيقة

0a253662-762c-4472-91a5-d6af621b367c

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل دكتوراة

نوع الملف

pdf text

أسماء الملفات

215470_1.pdf

بيانات النشر

ألقاب المؤلفين

[{"name_ar":"Kaddour Bouderoua","title_ar":"اشراف","title_en":"Supervision"},{"name_ar":"Mohamed Elaffifi","title_ar":"اعداد","title_en":"Preparation"}]

اللغة

Arabic

المصدر والدورية

اسم المصدر

Qualité Des Lipides Et Des Acides Gras De La Viande D’agneau De Race Locale Nourri A Base D’herbe Des Pâturages En Algérie

المحتوى والصفحات

عدد الصفحات

0

إشراف وإعداد

الإشراف

Kaddour Bouderoua

الإعداد

Mohamed Elaffifi

الاقتباسات الببليوغرافية