Hoffman, L.C.Laubscher, L.L.Leisegang, Kristian2016-12-132016-12-132013Hoffman, L.C., et al., (2013). Nutritional value of cooked offal derived from free-range rams reared in South Africa. Meat Science, 96(3): 696-7020309-1740http://hdl.handle.net/10566/2470http://dx.doi.org/10.1016/j.meatsci.2012.11.041Nutritional value of Dorper (n=10) and Merino (n=10) by-products were evaluated. Proximate composition differed between organs and breeds with Merino heart (68.9 g/100 g), spleen (77.2 g/100 g) and testicles (83.7 g/100 g) having higher moisture contents than their Dorper counterparts. Dorper brain (10.1 g/100 g), heart (15.2 g/100 g), spleen (20.4 g/100 g) and testicles (12.9 g/100 g) had higher protein contents than Merino. Dorper organs also tended to have a lower fat content. Amino acid and fatty acid profiles differed between organs and breeds. Few differences were noted in total SFA and MUFA. Dorper heart (1.8%) had significantly lower total PUFA than Merino heart (7.3%). All the organs showed favourable P:S ratios, with the exception of the tongue, heart and stomach. Dorper and Merino brain, lungs and testicles had favourable n−6/n−3 ratios. Cholesterol content differed between both organs and breeds. The value of offal as food is discussed further.enThis is the author version of the published article available online at http://dx.doi.org/10.1016/j.meatsci.2012.11.041CholesterolEdible offalNutritional compositionNutritional valueAgricultureSouth AfricaEdible organsFree-rangeSheepArticle