Lammfleischqualität von extensiv gehaltenen und seltenen Schweizer Schafrassen (Engadinerschaf, Schwarznasenschaf, Spiegelschaf) im Vergleich zum Weißen AlpenschafJohannaProbstauthorFlorianLeiberauthorFelixHeckendornauthorThis study investigates meat quality of four autochthonous Swiss ovine breeds, White Alpine (WAS, n=15), Walliser blacknose sheep (SN, n=8), Engadine sheep (EN, n=9) and the Mirror sheep (SP, n=10). Especially for the latter two breeds, which are rare and endangered, information about meat quality and constitution is important for merchandising issues. All lambs (LW 20-25 kg) of each breed were fattened on pasture for 208 d and subsequently slaughtered. Evaluations were carried out for slaughter yield and classifications, pH-value, colorimetry (L*a*b*-System), shear force (Warner Bratzler method) and cooking losses in the Musculus longissimus dorsi. The results showed no meat quality defects in any breed. The main differences between breeds arose in slaughter yield (p<0.001) with SN being significantly inferior to WAS, and CHTAX where WAS was clearly superior to all other breeds. Compared to WAS, SN meat was less colored (L*-value; p<0.001) which is probably related to the higher pH24h (p<0.01) of SN when compared to WAS. Overall, this study showed that meat quality of WAS is superior with low-land pasture based fattening conditions in Switzerland. It is however possible that other fattening conditions (i.e. mountainous) would lead to different results because Black nose, Engadine and Mirror sheep are traditional alpine breeds which might substantially alter their production optimum. Breeding and genetics Feeding and growth2009Conference paper, poster, etc.