| dc.description.abstract | Sheep meat plays an important role in accomplishing balanced and healthy
nutrition as a source of protein, fat, and essential micronutrients such as zinc, iron, and
vitamin B12. The amino and fatty acid composition of meat in different breeds need to
be assessed to characterize and determine the development prospects of sheep that
produce healthy and good quality meat. Therefore, this study aimed to investigate the
phenotypic characteristics of the Sapudi and Cross Merino meat sheep including the
carcass performance and meat qualities. We reared four Sapudi and four Cross Merino
ewes in the same feed and environmental management for two months then slaughtered
and analysed the carcass, non-carcasses and chemical meat properties. We used Bicep
femoris muscle to perform proximate, amino acid, and fatty acid contents. An
independent t-test was conducted to compared obtained data. Heart weight and protein
content were higher in Sapudi sheep. Of the 51 fatty acids observed, we found 11 and 10
types of fatty acid in the Sapudi and Cross Merino meat, respectively. The fatty acid
percentage of Sapudi meat tended to have higher value compared to Cross Merino. We
also found that the two breeds have the same amino and fatty acid compositions. The
levels of glycine, arginine, serine, tyrosine, phenylalanine, lysine and threonine were
statistically higher in Cross Merino than Sapudi. In conclusion, the non-carcass, crude
protein, amino acid and fatty acid level were significantly different between Sapudi and
Cross Merino. | en_US |
