Proximate Composition, Amino Acid Profile, and Mineral Content of Four Sheep Meats Reared Extensively in Morocco: A Comparative Study

Table 1

Meat characteristics of Beni-Guil, Timahdite, and Ouled-Djellal sheep meats.

Breed
Parameters	BGA	BGT	Ti	ODj	Effect
Ultimate pH	5.78 ± 0.05	5.73 ± 0.05	5.77 ± 0.06	5.75 ± 0.06	NS
CL (%)	34.65 ± 2.74^abd	38.79 ± 2.22^ab	29.17 ± 2.52^cd	31.78 ± 2.79^acd
WHC (%)	25.10 ± 1.06^a	26.50 ± 1.45^a	21.72 ± 2.05^b	20.56 ± 3.03^b
Meat color
	45.33 ± 0.97^a	35.71 ± 1.75^b	36.27 ± 3.19^b	41.69 ± 5.21^a
	15.38 ± 1.62^a	13.58 ± 1.29^ab	14.13 ± 3.86^b	14.39 ± 2.11^b
	10.84 ± 0.92^a	11.35 ± 1.03^a	13.87 ± 1.45^b	13.55 ± 3.69^b
/	1.45 ± 0.32^a	1.20 ± 0.05^a	1.01 ± 0.21^b	1.13 ± 0.30^b
Chromaticity	18.81 ± 3.50^a	17.70 ± 1.61^a	19.90 ± 3.51^b	19.89 ± 3.55^b
Hue angle°	35.17 ± 4.50^a	39.91 ± 1.21^ab	45.30 ± 2.51^b	42.56 ± 2.08^ab

NS: not significant; ; ; ;^a,b,c,d values with different letters are significantly different within rows; CL: cooking loss; WHC: water-holding capacity; : lightness; : redness; : yellowness; chromaticity: 0–60; hue: 0–360; BGA: female lambs of Beni-Guil breed sampled in the Ain Beni Methar region; BGT: female lambs of Beni-Guil breed sampled in the Tendrera region; Ti: Timahdite breed; ODj: Ouled-Djellal breed.