Physicochemical and nutritional characteristics of Béni Guil lamb meat raised in eastern Morocco

Research on meat quality of Qianhua Mutton Merino sheep and Small-tail Han sheep

In this study, we analyzed the meat quality of Qianhua Mutton Merino sheep (QHMM). QHMM and Small-tail Han sheep (STH) were selected as the test animals. After slaughtering, the longissimus dorsi muscles were tested to determine the nutrient composition, content of amino acid, fatty acid, and muscle fiber diameter. According to the nutrient test result, the protein content of QHMM was higher than that of STH. However, the fat content was significantly lower (P < 0.05) than STH. Additionally, total amino acid content, total essential amino acid content, total half-essential amino acid content, total non-essential amino acid content, and flavor amino acid content of QHMM were significantly higher (P < 0.05) than those of STH. Moreover, the contents of C22:1 n9, C18:2 n6, C18:3 n6, C22:6 n6, and C10:0 of the muscle in QHMM were significantly higher (P < 0.05) than those of STH. Furthermore, the essential amino acid score, the total unsaturated-to-saturated fatty acid ratio, and the polyunsaturated-to-saturated fatty acid ratio of QHMM were greater than those of STH. Additionally, the muscle fiber diameter of QHMM was considerably lower (P < 0.01) than that of STH. In conclusion, the meat quality of QHMM was better than that of STH.

Genomic Uniqueness of Local Sheep Breeds From Morocco

Sheep farming is a major source of meat in Morocco and plays a key role in the country's agriculture. This study aims at characterizing the whole-genome diversity and demographic history of the main Moroccan sheep breeds, as well as to identify selection signatures within and between breeds. Whole genome data from 87 individuals representing the five predominant local breeds were used to estimate their level of neutral genetic diversity and to infer the variation of their effective population size over time. In addition, we used two methods to detect selection signatures: either for detecting selective sweeps within each breed separately or by detecting differentially selected regions by contrasting different breeds. We identified hundreds of genomic regions putatively under selection, which related to several biological terms involved in local adaptation or the expression of zootechnical performances such as Growth, UV protection, Cell maturation or Feeding behavior. The results of this study revealed selection signatures in genes that have an important role in traits of interest and increased our understanding of how genetic diversity is distributed in these local breeds. Thus, Moroccan local sheep breeds exhibit both a high genetic diversity and a large set of adaptive variations, and therefore, represent a valuable genetic resource for the conservation of sheep in the context of climate change.

Effect of Age and Breed on Carcass and Meat Quality Characteristics of Beni-Guil and Ouled-Djellal Sheep Breeds

Two hundred eight sheep, belonging to two main breeds of eastern Morocco, “Beni-Guil” and “Ouled-Djellal,” were investigated for carcass traits and meat quality. The objective of this study is to determine the effects of breed and age at slaughter on carcass traits and meat quality. The animals were slaughtered at three age classes: milk teeth, animals with two adult teeth, and adult animals. Dressing percentage, carcass measurements, compactness indices, carcass shrinkage parameter, conformation scores, fatness state, fat consistency, fat and meat colour, and pH were measured 24 hours postmortem. The results showed that the dressing percentage, carcass measurements, and compactness indices increased with slaughter age (p < 0.001). Furthermore, the effect of breed was higher for Ouled-Djellal breed of carcass characteristics (p < 0.01). However, no significant effect was observed for carcass shrinkage parameter. The longissimus lumborum muscle was used to determine the meat colour, which ranged from 23.89 to 21.96, while the ultimate pH ranged from 5.70 to 5.82. These results were influenced by age at slaughter (p < 0.05) but not influenced by breed. Breed and age at slaughter had a significant influence on carcass traits (p < 0.001). The present study provided a new insight into the effect of breed and age at slaughter on carcass and meat traits of both “Beni-Guil-PGI” and Ouled-Djellal sheep breeds.

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

This study aimed to compare the organoleptic and nutritional quality of four sheep meats produced in Morocco. This comparison was carried out by analyzing the proximate composition, amino acid profile, and mineral content of meat. The majority of the evaluated parameters were influenced by genetic and geographical factors (p < 0.05). The longissimus lumborum muscle had higher a^∗ value in Timahdite and Ouled-Djellal breeds. The highest values of macroelement were recorded in samples of Beni-Guil meat sampled in the Tendrera region (BGT; 1067.3 mg/100 g), while the highest microelement content was registered in Timahdite meat (5.7 mg/100 g). Iron and zinc were the major identified trace elements, while phosphorus and potassium were the most abundant macroelements. The abundant amino acid was glutamic, while cysteine and methionine were least abundant. The higher essential amino acids index (IEAA) was recorded in the Timahdite sheep meat (162.20, 158.71, 161.02, and 159.65, respectively, for Timahdite, BGT, Ouled-Djellal breeds, and Beni-Guil meat sampled in Ain Beni Mathar region). From a nutritional point of view, the studied meats had a good protein and mineral quality, due to their richness in essential amino acids and microelements. The present study provided new insights on the organoleptic quality and the nutritional value of three Moroccan sheep meats reared in outdoor production system.

Fatty acids, health lipid indices, and cholesterol content of sheep meat of three breeds from Moroccan pastures

The lipid analysis of commercial lamb's meat, from two main Moroccan production areas Middle Atlas and highlands of eastern Morocco, was conducted. This study concerns the lipid quality of sheep meat from Beni Guil (BG) and Timahdite (Ti) as indigenous breeds and that of the Ouled Djellal (ODj) breed of Algerian origin. To study the effect of the geographical area, the meat samples from the Beni Guil breed were taken in the two main locations of this breed: in the region of Ain Beni Mathar (BGA) and that of Tendrara (BGT). The fatty acid profiles of the sheep meats analyzed showed the following: (i) polyunsaturated fatty acid (PUFA) richness was of 12.87 % and 20.59 % respectively for BGA and BGT breeds; (ii) polyunsaturated  /  saturated fatty acid ratios were ranged between 0.28 to 0.50 respectively for BGA and Ti breed; and (iii) PUFA- n - 3 content was 1.71 % for ODj breed and 2.13 % for BGA. Thus, the PUFA- n - 6   /  PUFA n - 3 ratios range between 4.92 and 9.6 for BGA and Ti sheep meat, respectively. The cholesterol content was 0.08 % and 0.12 % of fresh meat respectively for ODj and BGA. Finally, meats of BGA and ODj have similar thrombogenicity (1.23 and 1.27 respectively) and atherogenicity indices (0.71 and 0.68 respectively). Statistically, these values were significantly higher than those registered for Ti breed (IT: 1.04 and AI: 0.51). In conclusion, from a nutritional point of view, it can be deduced that these meats have an interesting lipid quality due to their richness in desirable fatty acid (UFA  +  C18 : 0).