The effect of carcass weight, age at slaughter and sex on some chemical components was evaluated in twenty-two Boutsiko lambs (twelve females and ten males). Chemical composition of meat was expressed as percentage of fat, protein, collagen and moisture content. Measures of the four chemical components were taken by carcass cuts included shoulder, leg, racks, kidney, rear flank, breast ribs and scrag-end. Results have shown that the percentage content of fat, protein, moisture and collagen are in a good level compared to the other sheep breeds and E.U. Directives. Regression analysis showed that among the three independent variables only carcass weight had significant effect on the content of fat, protein and moisture, while the age at slaughter was the only factor which has an impact on the value of collagen. The significant positive relation of carcass weight with fat content and its negative relation with moisture and protein is an indication that lessening the weight by a small amount will have comparatively favorable results in the chemical quality of meat through the reduction of fat and the increasing of moisture and protein content. Small reduction of age at slaughter will further improve the level of collagen, which is the basic parameter affecting the tenderness of the meat. Reduction of carcass weight and age at slaughter means less meat in the market and lower returns for producers. Manuscript profile

The aim of the present study was to assess the effect of slaughter and carcass weight, age at slaughter and sex on the fatty acid profile of the Greek Boutsiko sheep breed. Twenty lambs (ten females and ten males) were examined. The lambs were slaughtered at the age of 48 days. Carcasses were chopped in nine specific cuts and a random sample of 100 g was taken from each cut, with a total of 180 samples. From every ground sample a quantity of 2 g was taken for lipid extraction and preparation of fatty acid methyl esters. To predict the relationship of age, sex and weight on saturated fatty acids (SFA), monounsaturatedfatty acids (MUFA) and polyunsaturated fatty acids (PUFA) a path analysis was adopted which tests all regression equations simultaneously. Age at slaughter was assumed to have an indirect impact via slaughter weight and carcass weight. Findings suggest that the model which uses slaughter weight instead of carcass weight, predicts better the fatty acid composition of Boutsiko breed lambs. As to the nutritional quality of the meat, the PUFA / SFA ratio was found relatively low while the ratio ω-6/ω-3 PUFA, was acceptable for human healthy nutrition. The best fatty acid composition was found for leg, shoulder and racks. It was concluded that producers may increase the age of slaughter, but that should be combined with their engagement in low cost diet modifications so as to improve production and cost efficiency and at the same time retain the quality of lamb meat. Manuscript profile