Effets de la cuisson sur les caractéristiques nutritionnelles et diététiques des acides gras de la viande d’agneau issu des pâturages steppiques

Abstract

The aim of this work is to characterize lamb meat from grazing of Oum el Bouaghi and Souk Ahras area and to evaluate the impact of cooking on nutritional skills and meat conservation. Indeed, these experiments were conducted on REMBI lambs, aged of 6 to 8 months and a weight average of 32 kg. Meats were roasted at 180 °C, the muscles of legs (Biceps femoris) and chops (Longissimus dorsi) are enriched in total lipids, respectively (2.62% vs. 7.19%, 17.01 vs. 19.65%). Fatty acids, caused a significant loss rate of PUFA in both muscles studied (16.78% vs. 8.50% for legs and 10.66% vs. 4, 81% for the chops). However, this heat treatment leads to a gain of both SFA (44.24% vs. 50.16% legs and 48.45% vs. 54.61% chops) and MUFA (38.97% Vs 41.33 % for the legs and 40.56% vs. 40.88% for the chops). Roasting causes a water evaporation in both muscles studied (72.46% vs. 54.32% for legs; 72.25% Vs 57.34% for chops), So a rise of : dry matter (27.54% Vs 45.68 % for legs; 27.75% Vs 42.66% chops), proteins rate (19.07% vs. 21.61% for legs; 16.18% vs. 17.5% for chops) in ashes rate (1, 27% vs. 2.72% for legs, 1.14% vs. 2.07% side) and iron content (3.04 mg vs. 4.15 mg for legs; 2.07 vs. 2.43 mg for chops). Finally, the study of the effect of cooking on the oxidative stability of lamb meat, show us that cooking stimulates the lipids peroxidation to generating the MDA. The proportion of MDA in the chops increased from 0.49 mg to 0.61 mg after cooking. As for the legs with a content of 0.22 mg before cooking against 0.39 mg after. However, the rich pasture in antioxidant, particular vitamin E reduced MDA purport and limit peroxidation.