Nutrient composition of Spanish small ruminants

Abstract In order to update the Spanish food composition database, 4 males from each of the following breeds and commercial categories were selected: suckling kids of Murciano-Granadina breed, suckling lambs of Churra and Castellana breeds, and light lambs of Manchega, Merina, Rasa Aragonesa and Segurena breeds. These breeds correspond with the highest census of goats and sheep of Spanish breeds, are located throughout the country, and represent a large proportion of the meat from small ruminants produced in Spain. The shoulder, loin + rack and leg were used. Tissue composition through the dissection of the shoulder was assessed. The edible portion of each joint was obtained to analyze the proximate, fatty acid, cholesterol, mineral and vitamin compositions. For those consumers who want to reduce the intake of fat in their diet, the leg or the shoulder are the recommended joints with a lower fat content than the loin + rack. Meat from Spanish small ruminants is an excellent source of quality nutrients, being high in protein, zinc, pyridoxine and cyanocobalamin, and a source of selenium, phosphorus, potassium and niacin, as well as low in sodium. Therefore, its consumption within a balanced diet guaranties the intake of valuable and essential micronutrients.