Qualitative composition of purebred and crossbred lamb fat

Abstract The physical and chemical properties structure of lamb fat are derived from the qualitative composition content saturated unsaturated fatty acids. Higher levels acid in sheep increase melting point yield a solid lard. Characteristic deposition carcass young is closely related to meat productivity nutritional value mutton. paper presents results prove influence genotype purebred Tsigai rams their crosses Romanov, Texel Edilbay rams. Crossbred animals all genotypes proved have an increased polyunsaturated amount lipids intramuscular crossbred Romanov 1.68% more, – 13.97% 21.79%, while cholesterol lower by 1.47%, 6.35% 5.21%, respectively.