干旱区生态环境知识资源中心(Arid): Physicochemical and nutritional characteristics of Beni Guil lamb meat raised in eastern Morocco

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DOI	10.3233/MNM-17195
	Physicochemical and nutritional characteristics of Beni Guil lamb meat raised in eastern Morocco
	Belhaj, Kamal; Mansouri, Farid; Ben Moumen, Abdessamad; Fauconnier, Marie-Laure; Boukharta, Mohamed; Caid, Hana Serghini; Sindic, Marianne; Elamrani, Ahmed
通讯作者	Mansouri, F
来源期刊	MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM
ISSN	1973-798X
EISSN	1973-7998
出版年	2018
卷号	11 期号:2 页码:175-185
英文摘要	BACKGROUND: The Beni Guil sheep is the main ovine breed that dominates livestock farming in the semi-arid region of eastern Morocco. No previous data is available on the quality of Beni Guil PGI (Protected Geographical Indication) lamb meat raised on the natural pasture of this area. OBJECTIVE: This study aims to provide the physicochemical and nutritional characteristics of Beni Guil PGI lamb meat. METHODS: Beni Guil PGI lamb meat was analysed for its quality parameters, fatty acid composition and amino acid profile. RESULTS: Results show that the Beni Guil PGI lamb meat has a significant juiciness (high water holding capacity), a marked tenderness (low collagen content) and a bright red colour. Longissimus lumborum muscle from Beni Guil PGI lambs contains 25.72% dry matter, including 19.43% protein, 5.14% fat, and 0.94% minerals. Gas chromatography-flame ionisation detection, for fatty acid analysis, revealed 49.45% saturated fatty acids (SFA), 38.48% monounsaturated fatty acids (MUFA) and 12.4% polyunsaturated fatty acids (PUFA). The UFA: SFA and n-6: n-3 PUFA ratios were 1.04 and 3.78, respectively, and were comparable to those recommended for a balanced diet. The amino acid analysis, allowed the identification of eight essential amino acids. The chemical index and the protein digestibility-corrected amino acid score values were 132 and 124, respectively. CONCLUSION: The results of this study indicate that the Beni Guil PGI meat has nutritional values in accordance with the nutritional recommendations and specific to the feeding system based mainly on grazing.
英文关键词	Beni guil PGI lamb meat fatty acids amino acids nutritional quality
类型	Article
语种	英语
收录类别	ESCI
WOS记录号	WOS:000436425500008
WOS关键词	FATTY-ACID-COMPOSITION ; CORONARY-HEART-DISEASE ; CARDIOVASCULAR-DISEASE ; CHEMICAL-COMPOSITION ; SHEEP MEAT ; QUALITY ; RISK ; MILK ; AGE ; TENDERNESS
WOS类目	Medicine, General & Internal ; Nutrition & Dietetics
WOS研究方向	General & Internal Medicine ; Nutrition & Dietetics
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/332848
作者单位	[Belhaj, Kamal; Mansouri, Farid; Ben Moumen, Abdessamad; Caid, Hana Serghini; Elamrani, Ahmed] Univ Mohammed Premier, Fac Sci, Lab Biol Plantes & Microorganismes, BP-717, Oujda 60000, Morocco; [Sindic, Marianne] Gembloux Agrobio Tech Univ Liege, Lab Qualite & Securite Prod Alimentaires, Gembloux, Belgium; [Fauconnier, Marie-Laure] Gembloux Agro Biotech Univ Liege, Unite Chim Gen & Organ, Gembloux, Belgium; [Boukharta, Mohamed] Haute Ecole Charlemagne, Inst Super Ind Agron, Huy, Belgium
推荐引用方式 GB/T 7714	Belhaj, Kamal,Mansouri, Farid,Ben Moumen, Abdessamad,et al. Physicochemical and nutritional characteristics of Beni Guil lamb meat raised in eastern Morocco[J],2018,11(2):175-185.
APA	Belhaj, Kamal.,Mansouri, Farid.,Ben Moumen, Abdessamad.,Fauconnier, Marie-Laure.,Boukharta, Mohamed.,...&Elamrani, Ahmed.(2018).Physicochemical and nutritional characteristics of Beni Guil lamb meat raised in eastern Morocco.MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM,11(2),175-185.
MLA	Belhaj, Kamal,et al."Physicochemical and nutritional characteristics of Beni Guil lamb meat raised in eastern Morocco".MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 11.2(2018):175-185.