ArticleArchives animal breeding2025
Effect of dietary protein level and lamb breed on meat physicochemical traits, fatty acid profile and nutritional indices.
Article in Archives animal breeding, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Characterization of Tunisian Sun-Dried Merguez: Physicochemical and Compositional Changes During Drying.Foods (Basel, Switzerland) · 2026Article
- Omega-3 Source Matters: Comparative Lipid Signatures and Quantitative Distribution of EPA/DHA Across Marine Resources.Marine drugs · 2025Article
- Pumpkin Oil and Its Effect on the Quality of Naples-Style Salami Produced from Buffalo Meat.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Special attention is increasingly given to food characteristics, particularly fatty acid (FA) profile. The quality of meat, as food of animal origin, depends on animal genotype and feeding. This study evaluated the meat quality and FA profile of three Tunisian sheep breeds, i.e. Barbarine (BB), Queue Fine de l'Ouest (QFO) and Noire de Thibar (NT), under diets with low (11 %) or high (16 %) crude protein (CP) levels, aiming to optimize feeding strategies for Tunisian sheep production. Lambs were slaughtered at 51 kg body weight. The longissimus-thoracis et lumborum muscle was extracted for meat quality analysis. The intramuscular fat was higher for QFO than other breeds. The meat FA profile was not affected by CP level but was affected by sheep breed. The C16:0 FA was higher for QFO than the two other breeds, which had higher C18:0 FA (17.7 vs. 14.6 %). The
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