Sheep meat Beni-Guil breed: A local meat labeled PGI to promote quality and preserve biodiversity in Morocco

• Main Authors: Belhaj Kamal, Mansouri Farid, Reda Melhaoui, Taaifi Yassine, Rbah Youssef, Sindic Marianne, Boukharta Mohamed, Serghin-Caid Hana, Elamrani Ahmed
• Format: Article
• Language: English
• Published: EDP Sciences 2021-01-01
• Series: E3S Web of Conferences
• Online Access: https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/74/e3sconf_iccr2021_03002.pdf

Currently, meat consumers are more conscious about the authentic meat products linked to their origin, which generates a growing demand for labeled sheep meat. In eastern Morocco, the Beni-Guil (BG) sheep meat is a Protected Geographical Indication (PGI) product. This study aimed to assess the variation of intramuscular fat quality of BG sheep in its cradles (Cr). The chemical composition of the longissimus lumborum muscle was evaluated from 20 female lambs obtained in the two main cradles of the BG breed (Ain Beni-Mathar (BG-Cr1) and Tendrara (BG-Cr2). The results show that the FA profile was affected by Cr (p<0.05). The oleic acid, palmitic acid, stearic acid, and linoleic acid are the dominants FA of analyzed meats. The polyunsaturated fatty acids (PUFA)/saturated fatty acids (SFA) and PUFA n-6/PUFAn-3 ratios respectively range from 1.15 and 5.02 for BG-sheep meats from Cr1 to 1.36 and 10.73 for those from Cr2. Overall, the results indicate that the analyzed meats have an interesting FAs profile with favorable ratios and indices. Thus, this study provides new information on the lipid quality of BG-IGP sheep meat produced extensively in two main cradles of this typical Moroccan sheep breed.