Fatty acid composition of lamb meat from Italian and German local breeds

The aim of this study was to evaluate and compare the quality characteristics, chemical composition lipid profile lamb meat from Italian (Biellese Sambucana) German (Texel-Merino-Blackhead-Charollais [TMBC]) breeds reared in extensive semi-extensive production systems. Meat samples 89 animals were analysed. lambs semi-intensively Biellese, extensively Sambucana TMBC produced lean meat, with slightly higher intramuscular fat content TMBC. latter also darker colour (P < 0.05) protein 0.05). presented lowest total cholesterol fatty acid showed a clear advantage both breeds, which had substantially lower proportion saturated but polyunsaturated acids, particularly n-3 beneficial effect rearing conditions associated n-6/n3 ratio, atherogenic thrombogenic indices, thereby suggesting that system can be used successfully modify achieve positive for human health.