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Meta-analytic review of the basic chemical composition of lamb meat of Mediterranean sheep breeds
Ana Kaić
orcid.org/0000-0003-0509-431X
; Zavod za specijalno stočarstvo, Sveučilište u Zagrebu Agronomski fakultet, Svetošimunska cesta 25, 10 000 Zagreb, Hrvatska
prof. Boro Mioč
; Zavod za specijalno stočarstvo, Sveučilište u Zagrebu Agronomski fakultet, Svetošimunska cesta 25, 10 000 Zagreb, Hrvatska
Klemen Potočnik
; Oddelek za zootehniko, Univerza v Ljubljani, Biotehniška fakulteta, Groblje 3, 1230 Domžale, Slovenija
Abstract
This study identifies the chemical composition of lamb meat of Mediterranean breeds of sheep using a meta-analysis of the results of
seven scientific researches. The base of the encoded data on the chemical composition included lambs of the Tushin, Rasa Aragonesa,
Churra Tensina, Merino Grazalema, Comisana and the Pramenka of Lika sheep breeds. Statistical analysis of the coded data was
performed using the CMA software, while the results of the meta-analytical processing were represented in a forest plot using the R software. This meta-analysis found that the LD muscle of examined lambs of the Mediterranean sheep breeds on average contained 76.26% of water, 2.30% of fat, 20.07% of protein and 1.15% of ash. In addition, the meta-analysis eliminated a large number of factors that most often lead to inconsistencies in the results interpretation and in conclusions. Given the small number of comparative studies included in this meta-analytical review, we hope that a larger number of studies will be carried out in the future and potentially contribute to different findings on the chemical composition of lamb meat.
Keywords
lamb; meat; meta-analysis; basic chemical composition
Hrčak ID:
132398
URI
Publication date:
1.9.2014.
spanish croatian german italian
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