Gestion d’élevage ovin en production de viande d’agneau et l’influence de la race (Rembi, Ouled Djellal) sur les paramètres physico-chimiques et le profil protéique

Abstract

The objective of this study was to assess the effect of Rembi and Ouled DJellal breed, sex and slaughter weight on the quality of lamb meat. At slaughter, samples of longissimus dorsi (LD) were taken for the evaluation of the histo-enzymological characteristics of the muscle (types of fibers, CS, LDH) and of several meat quality parameters (pH, tenderness, color, chemical composition, water and cooking losses). LD has a high proportion of intermediate fibers (50-65%) and a high content (> 90%) of fast twitch fibers. No correlation was observed between fiber characteristics and tenderness. Overall, sex, slaughter weight, and breed had little significant effect on the meat quality of LD lamb. . This is an exceptional product for consumers sick with anemia, a major deficiency of vitamin PP, B6 and more particularly B12. AND leadership in the large lamb flavor market around the world Also to follow a good management in our sheep farms specifically in the two breeds Rembi and Ouled Djellal (genetic parameters).