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Technological properties and chemical composition of the meat of sheep fed with the supplement of Agaricus bisporus

The aim of this study was to determine technological properties and basic chemical composition of sheep meat. In this study a total of 50 sheep carcass were used. The dietary groups were controlled, one group feed by basal diet and the other group with diets containing 1.5% dry supplement of Agaricus bisporus, during the 6 months of winter feeding period. The meat pH, EC, color and chemical composition were measured 24 h post-mortem at m. longissimus dorsi. Sheep fed with the addition of Agaricus bisporus had a significantly lower proportion of nutrients (fat and protein) and a significantly higher proportion of water compared with the control group of animals (P <0.001). In selected adult animals fed with supplement of Agaricus bisporus muscular region was darker (L*) with a higher degree of redness (a*) and a lower degree of yellowness (b*) in relation to the same muscular region of the control group. There were no significant differences of fatty acid composition in both groups.

sheep ; meat quality ; dry supplement of Agaricus bisporus

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