Chemical and physical characteristics of lamb meat related to crossbreeding of Romanov ewes with Suffolk and Charollais sires

The aim was to evaluate the effects of crossbreeding Romanov (RO) ewes with Suffolk (SF) and Charollais (CH) sires on the chemicophysical characteristics and FA profile of the Quadriceps femoris muscle (QFM) in lambs fattened under organic conditions. The experimental animals were male lamb twins of two different crossbreds; CH 50 RO 50 and SF 50 RO 50. Lambs were slaughtered at an average live weight of 31 kg. CH 50 RO 50 displayed higher contents of dry matter and intramuscular fat of the QFM. A lower pH value of CH 50 RO 50 was reflected in an increase of WHC. Meat of SF 50 RO 50 lambs had more lightness (L*) and yellowness (b*). The CH 50 RO 50 genotype showed a significantly higher proportion of C18:3n−3cis and n−3 PUFA than the SF 50 RO 50 genotype. The genotype also affected the Δ9-desaturase (16) index.

► The effect of crossbreeding on lamb meat characteristics.
► Lambs were fattened under organic conditions.
► The genotype affected the pH value, WHC, and colour of meat.
► The genotype had a minor effect on PUFA profile of muscle.
► The value of Δ9-desaturase (16) index was affected by the genotype.