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

¹ Laboratory of Agricultural Production Improvement, Biotechnology and Environment, Faculty of Sciences, University Mohammed First, 717, 60000 Oujda, Morocco.
² Analysis Quality and Risk Unit, Laboratory of Food Quality and Safety (QSPA), Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium
³ Institute of Agricultural Industries, High school of Charlemagne, 4500 Huy, Belgium

^* Corresponding author: belhaj.kamal90@gmail.com

Abstract

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.