Study Concerning the Chemical Composition of Meat in Sheep of Different Breed Structures

摘要

In last ten years, Romania occupies the first place within the European countries concerning the number of exploited sheep heads, destined to slaughtering. Over 97% of the volume of this export is represented by the Turcana young sheep, and difference of 3 % is represented by Tsigai young sheep. The determination of the chemical composition of the meat, the surface of Longissimus dorsi and leg of mutton area from Tsigai young sheep, Suffolk x Tsigai and German blackface x Tsigai intensive fattened is the aim of our paper. The determination of the chemical composition of the meat allows a deep analyze of its quality traits, making possible the evolutive characterization of the breed. The work methodology involved analyze of the chemical composition of the meat harvested from cutlet (Longissimus dorsi, LD), according to Weende pattern: water content, dry matter, crude protein, crude fat and crude ash. The results obtained show that the Tsigai young sheep has the highest water and lowest dry matter content, and German blackface x Tsigai, the lowest water and the higher dry matter content. The groups of cross breed achieved higher Longissimus dorsi (LD) and leg of moutton area, compared with the pure breed. Compared with Tsigai breed, Longissimus dorsi (LD) area determined was higher with 13.94% to Suffolk x Tsigai, and 2.14%, respectively to German Blackface x Tsigai. Leg of moutton area was higher with 24.09% to Suffolk x Tsigai, and 9.26%, respectively to German Blackface x Tsigai.