Analysis of chemical properties and nutritional composition of mutton from Erdenedalai soum, Dundgovi province
DOI:
https://doi.org/10.5564/mjas.v18i42.3683Keywords:
mutton, amino acids, fatty acids, nutritional evaluation, geographical indication certificationAbstract
This study evaluated the effect of animal age, sex, and muscle type on mutton. Analysed the proximate analysis, fatty acid composition, amino acid profile, and mineral content of mutton from Erdenedalai soum in Dundgovi Province, Mongolia. The results showed that the samples exhibited adequate moisture, relatively high protein content, and moderate fat levels, with notable differences among muscle type. Among the three muscles, the thigh exhibited the highest (p<0.05) moisture content (69.67%) and the lowest (p<0.05) fat level (8.27%), resulting in a lower energy value (154.58 kcal/100 g). The loin had the highest protein content (20.75%), and fat (10.58%), and the greatest (p<0.05) energy value (178.20 kcal/100 g). Monounsaturated fatty acids (MUFA) were the predominant lipid components, and the n-6/n-3 ratio remained within a nutritionally desirable range. The amino acid composition was stable, with the proportion of essential amino acids (EAA/TAA ≈ 43%) meeting the criteria for high-quality protein. Among flavor-related amino acids, glutamic acid (3.06–4.18 g/100 g) and aspartic acid (1.48–2.13 g/100 g). Mineral element contents were also stable, and no heavy metals were detected, indicating excellent nutritional value and food safety.
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Copyright (c) 2025 Na Qin, Turtoktokh Ariunbold, Ravdansuren Chantsaldulam, Bat-Ochir Munkhdelger1, Dashdorj Dashmaa
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