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

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 carcasses were used. The dietary groups were controlled, one group was fed a basal diet and the other group with diets containing 1.5 % dry supplement of Agaricus bisporus, during the 6 months of the winter feeding period. The meat pH, EC, color and chemical composition were measured 24 h post-mortem in the 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 a supplement of Agaricus bisporus the 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 in fatty acid composition between the groups.