Characterization of meat and meat products from the Italian Alpine breed Pecora Ciuta

In livestock farming, local breeds and traditional farming systems play a crucial role in preserving rural biodiversity, particularly in mountain areas. In recent years, new strategies have been developed to improve the efficiency and conservation of animal genetic resource, through promoting in situ conservation and provisioning ecosystem services. Among them, the valorisation of associated typical food products is essential for the preservation and viability of a breed, addressing both present and future market demands. The aim of this study was to evaluate the quality of meat and meat products from Ciuta sheep, an indigenous sheep breed spread in the Italian Alps, Valtellina and Alto Lario. These sheep are mainly bred for the production of meat and traditional products, however any intervention aimed at enhancing and valorising these productions has been done. Proximate composition and fatty acid profiles were determined in the loin (L. dorsi) and in two typical dry-cured products obtained through the traditional manufacturing of whole or deboned Ciuta sheep legs, violino and bresaola, respectively. Ciuta sheep loins contained 1.5-3.5% fat (40-50% saturated), 20-22% protein, and 1% ashes. Meat from suckling lambs exhibited a fatty acid profile distinguished by a lower saturated fatty acid content if compared to meat from heavy lambs and adult ewes. Violino and bresaola were characterized by 4.5-5.5% fat, 45% protein, and 8-9% ashes, with an energy content of 230-240 kCal/100g. No significant differences were observed between the two products. Our data highlighted the presence of functional fatty acids, such as CLA, OBCFAs, and an optimal n-6/n-3 ratio, making both violino and bresaola from Ciuta sheep valuable meat products for human consumption.