QUALITY EVALUATION OF LAMB’S MEAT ACCORDING ТО BREEDING SYSTEMS
Tatijana Kaleska. Ljupče Kočoski. Elena Joševska. Zora Uzunoska. Nikola Pacinovski
St.”Kliment Ohridski” University. Faculty of Technology and Technical Sciences. Petre Prlićko 42. 1400 Veles. Republic of Macedonia
tkalevska@gmail.com
The aim of this research was conducted to determine the differences between lamb’s meat reared in organic and conventional systems. The research was carried out on 120 lambs. out of which 60 were reared in a conventional and 60 in an organic system. Compared to the conventional breeding system. which was used as a control in this research. it was found out that the meat from the organic system has the most favorable ratio and content of fatty acids. which is due to the breeding system and the way of nutrition. The differences in the average content of water. proteins. fat. carbohydrates and minerals between groups from the organic and conventional system. are statistically significant (p < 0.05). Based on the results obtained in this research. it can be concluded that lamb‘s meat from organic breeding systems have higher meat quality traits compared to conventional.
Keywords: breeding; lambs; lamb’s meat; oragnic and conventional system; quality
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