The fatty acid composition of lamb makes it a valuable raw material for the meat processing industry

Lamb holds a significant position in the food industry due to its nutritional properties and diverse flavour profiles. It serves as a source of high-quality protein, vitamins, and minerals, making it a valuable food product. In recent years, there has been a growing interest in the fatty acid composition of meat, particularly concerning their impact on human health. The primary aim of this study was to evaluate the fatty acid composition of lamb meat produced from the crossbreeding of Romanov sheep with Hisar rams. To achieve this, the research involved producing ram lambs of two genotypes: Romanov × Romanov (control group) and Romanov × Hisar (experimental group). The fatty acid profiles of the meat were analysed using gas chromatography following standard extraction and methylation procedures. The study revealed that the meat of crossbred lambs contains a higher level of unsaturated fatty acids compared to purebred lambs. Specifically, the crossbred lambs showed an increase in oleic acid by 1.79 % (24.59 % vs. 22.80 %), linoleic acid by 0.54 % (3.63 % vs. 3.09 %), and gondoic acid by 0.32 % (0.76 % vs. 0.44 %) (P < 0.05). This enhancement contributes to improved meat quality. Among saturated fatty acids, the content of palmitic acid increased by 0.85 % (24.20 % vs. 23.35 %), while stearic acid rose by 0.34 % (21.55 % vs. 21.21 %) in crossbred lambs. The ratio of saturated to unsaturated fatty acids in the control group was 1.66, indicating a predominance of saturated fatty acids, whereas in the experimental group, this ratio was 1.55, suggesting an improvement in favour of unsaturated fatty acids. Moreover, the ratio of omega-6 to omega-3 fatty acids was 3.75 in the control group and 3.50 in the experimental group. Although both values are within the normal range, the slight decrease in the experimental group indicates a better balance between these fatty acids, which may be beneficial for health. These results highlight the significance of selective breeding strategies for enhancing the nutritional value of meat, which is crucial for both producers and consumers. Future research could focus on further optimising crossbreeding methods to increase the beneficial fatty acid profiles in lamb meat, exploring the impact of different diets on fatty acid composition, and assessing consumer preferences related to meat quality attributes.