Analyses physico-chimiques sur l’effet de la région sur la qualité de la viande ovine

Abstract

The objective of this study was to examine the effect of the region on the quality of locally bred lamb meat in order to better meet the dietary requirements of consumers and to ensure meat of good nutritional quality. 2 samples of local breed, one from the steppe pastures of Laghouat (live weight of 30 kg) and the other from the steppe pasture of Naama were used. After slaughtering the animals, samples of the Longissimus dorsi (chops) and Biceps femoris (leg) muscles were taken to perform the physico-chemical analyzes on the sheep meat. The region has no effect on the quality of meat. The results show that the chops are richer in lipids (17.13 g / 100 g of muscle) than the leg of which the content is 3.15 g / 100 g of muscle, the protein content for the leg is higher than in the chops if not for the dry matter, the mineral matter and the water content there is not a big difference between the two muscles. The results also show that the samples from steppe grazing present a better quality of sheepmeat.