Comparison of the meat quality and fatty acid composition of traditional fat-tailed (Chall) and tailed (Zel) Iranian sheep breeds.

@article{Yousefi2012ComparisonOT,
  title={Comparison of the meat quality and fatty acid composition of traditional fat-tailed (Chall) and tailed (Zel) Iranian sheep breeds.},
  author={Ali Reza Yousefi and Hamid Kohram and Ahmad Zare Shahneh and Ali Nik-khah and Anna W Campbell},
  journal={Meat science},
  year={2012},
  volume={92 4},
  pages={417-22}
}
The aim of this study was to compare the meat quality of a traditional fat-tailed breed, Chall, to a tailed Iranian sheep breed, Zel. Lambs were grazed on pasture until weaning, and then were finished until slaughter at 10-12 months. Meat quality traits were measured on the longissimus dorsi (LD) muscle. Zel lambs accumulated more intramuscular fat (IMF) (p<0.01) and had lower shear force and drip loss than Chall lambs (p<0.05). The meat color of Zel lambs was higher for both a* (p<0.001) and b… CONTINUE READING