Meat and fat quality from lambs of different breeds

The production of high qaulity lamb improves the competitiveness of sheep p roducers. We have to define the characteristics of high quality lamb. The i nfluence of breed on growth rate, carcass composition and meat and fat qual ity was investigated. There were significant differences between breeds in carcass composition, quantitative and qualitative fat deposition. Texel lam bs had the best carcass conformation. Roughwool Pommeranian Landrace lambs achieved a lower performance compared to meat breeds. The differences in to tal fatty acid composition between breeds were caused by the different intr amuscular fat content. The meat quality of lambs was optimal even under int ensive feeding conditions. Generally, the acceptance of lean meat can be in creased by a better clarification of the nutritional value of lamb meat.