The Carcass and Nutritional Meat Characteristics of Sapudi and Cross Merino Sheep

Khasanah, Himmatul and Syaikhullah, Gayuh and Adhyatma, Muhammad (2022) The Carcass and Nutritional Meat Characteristics of Sapudi and Cross Merino Sheep. Buletin Peternakan, 46 (3). pp. 184-192. ISSN 0126-4400

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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 characteristicsof the Sapudi and Cross Merino meat sheepincluding 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 thenslaughtered andanalysed the carcass, non-carcasses and chemical meat properties. We used Bicep femorismuscleto performproximate, amino acid, andfatty acid contents. An independent t-test was conducted to comparedobtained data. Heart weight and protein content were higher in Sapudi sheep. Of the 51 fatty acids observed, we found 11and 10typesof fatty acidin the Sapudi and Cross Merinomeat, respectively.The fatty acid percentage of Sapudi meat tendedto have higher value compared to Cross Merino. We also foundthat 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.

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