S. Daraban


STUDY CONCERNING THE CHEMICAL COMPOSITION OF MEAT IN YOUNG TSIGAI SHEEP, RUSTY VARIETY

S. Daraban, C. Coroian, A. Pop, Vioara Miresan, V. Miclea, V. Cighi, S. Voia, I. Padeanu

Abstract
In last four 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 emphasizing of the chemical composition of the meat from Tsigai young sheep Rusty variety fattened both on pasture and shelter 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 and the correlation between the breed and functional parameters of the used fattening system. The work methodology involved analyze of the chemical composition of the meat harvested from cutlet (Longissimus dorsi, LD) and muscle (Biceps femoris, BF), according to Weende pattern: water content, water, crude protein, crude fat, ash and non nitrogen extractives. The results obtained for the young sheep fattened on pasture in group exclusively fattened with green mass emphasize in L.D. a water content of 74.55 0.19%, dry matter of 25.46 0.20%, and group that received combined forage have water percent of 73.38 0.21 % and dry matter a share of 26.62 0.21 %; in B.F. water was between 74.81 74.57 %, and dry matter of 25.19 25.43%. In group made up of young individuals fattened in shelters, the water content of L.D. is 62.44 1.46 %, and dry matter of 37.56 0.95 %; in B.F. water shares 66.88 1.06 % and dry matter 33.12 0.85 %. As general conclusion, we can afirm that the applied fattening technology significantly influences the chemical composition of the meat, and this imposes its correlation witrh the qualitative preferences of the consumers.

Kay words: cutlet, muscle, chemical composition, meat