The sheep population of native breeds, despite their unique features and the ability to adapt to harsh environmental conditions, has significantly decreased in recent years. Due to the low profitability of breeding, many local breeds of sheep in Poland were exposed to the risk of extinction. Many years of crisis in sheep farming have exacerbated this situation. The aim of this paper was to present the current situation of native sheep breeding in Poland, in terms of significance and effects of genetic resources protection programmes. The conservation of genetic resources of sheep aims to maintain and increase the population size while striving to maintain the greatest possible genetic variability. There are 17 native breeds included in the Polish sheep genetic resources conservation programme. A positive element of the implementation of the conservation of genetic resources programme for sheep is the accompanying measures which are based on the use of the non-productive role of the species. Extensive sheep grazing, as a form of nature conservation, serves to preserve valuable natural landscapes and the culture of local communities associated with sheep farming. Production and promotion of quality products, especially using niche markets and short production chains, are essential to ensure the economic viability of farms. These activities must be accompanied by raising public awareness of indigenous breeds and their alternative use in environmental activities, as well as their role in preserving the cultural heritage of local communities, for example through mountain grazing and the production of traditional products.

Goats provide valuable products that are appreciated by consumers who are looking for food that is not only tasty but also healthy, and, probably, one of them is goat meat. Breeding of local breeds such as the native Carpathian goat has been gaining importance in recent years, which creates an opportunity for the development of the goat meat market. The aim of this study was to investigate the influence of goat breed on the basic chemical, fatty and amino acid composition, colour and sensory evaluation of meat. The research material consisted of Carpathian goats from the NRIAP experimental plant located in the southern part of Poland, and goats from a farm keeping Saanen goats in south-eastern Poland. Ten male goat kids from each breed were taken to the NRIAP farm. The quality of meat obtained from the leg (m. biceps femoris) of male goat kids about 150 days old at slaughter was analysed. The meat of the Carpathian goat was characterised by a lower content of protein and cholesterol (p < 0.01), and a higher content of fat and general collagen compared to the meat from Saanen goats (p < 0.05). Cholesterol content in goat meat of both breeds was similar and ranged from 55.08 mg/100 g (Carpathian) to 56.79 mg/100 g (Saanen). Despite the higher collagen content, the goat meat of Carpathian breeds was characterised by lower shear force, less hardness (p < 0.05) and chewiness, being a more delicate meat. The fat of Carpathian goat breeds was characterised by a higher content of monounsaturated acids, mainly C 18:1n:9, and a more favourable (lower) saturation index, S/P (p < 0.05). The meat of Carpathian goats was characterised by a higher health-promoting quality compared to the meat from Saanen goats. In the goat meat of both breeds, there were no differences between the total content of exogenous and endogenous amino acids. The essential/nonessential amino acids (EAA/NEAA) ratio in the meat of the analysed breeds was 0.88:0.89. However, the meat of the Carpathian goats was statistically significantly higher concerning the content of phenylalanine, histidine, proline, alanine and tyrosine, as compared to the meat of the Saanen goats. The obtained results confirm the high quality of the meat of the local Carpathian breed in comparison to the Saanen breed.

Sheep and goats of native breeds provide milk rich in nutrients as a raw material for traditional products, especially cheeses available only in specific regions. The aim of this study was to evaluate the quality of the raw material for production of traditional fresh cheese (bundz) and the product itself made of milk from the Podhale Zackel sheep and Carpathian goat – both Polish breeds. The milk from the Podhale Zackels contained more than twice as much fat (7.30%, P ≤ 0.01) as milk from the Carpathian goats (2.82%) and it was richer in protein and lactose. The goat milk had twice as high a content (1.10%, P ≤ 0.01) of immunoglobulins compared to the sheep milk (0.58%). Higher levels of serum albumin (3.69%, P ≤ 0.05) and β-casein (58.89%, P ≤ 0.01) were determined in the Zackel milk. Podhale Zackel bundz was characterized by higher fat (24.92%, P ≤ 0.01) and protein (18.06%, P ≤ 0.01) content than the goat bundz (21.33%-fat; 16.74%-protein). In the sheep bundz, the content of CLA acid was significantly higher (2.23%, P ≤ 0.01), than in the goat bundz (0.28%). In sensory evaluation both cheeses received high marks (≥4.50) but the panellists preferred the aroma of the sheep bundz.

The conservation of farm animal genetic resources and their protection against genetic erosion requires knowledge of biodiversity status. Genetic variation in populations can be estimated using both traditional pedigree-based methods and molecular techniques. SNP microarrays are a new generation of molecular genetic tools, which have found application in analysis of biodiversity in populations of domestic and wild sheep, in studies of resistance to intestinal parasites and foot rot, and in searching for markers associated with meat and milk yield, or colour inheritance traits. The aim of the study is the review of recent literature on the biodiversity and the use of molecular markers for population genetics in different breeds and populations of sheep.

The aim of the research was to assess the quality of milk from mountain sheep used for the production of traditional cheeses, taking into account the influence of the breed, the month of milking, and the content of somatic cells. Milk for the study was obtained from sheep of three mountain breeds: Podhale Zackel (PZ), Polish Mountain Sheep (PMS), and Coloured Mountain Sheep (CMS). The sheep were grazed in mountain pastures after lamb weaning, in the period from May to October in the traditional system. No influence of the breed on the examined parameters was found, except for urea content. Mountain sheep milk was characterized by a content of 19.68% solids, 8.48% fat, 6.63% protein, in which almost 76% was formed by casein (4.99%), and the average lactose content was 4.15%. Other milk parameters also did not differ between breeds: density was 1034.04 g/L, acidity 11.34°SH, and mean somatic cell content was 982.13∙10 ³ ∙ml ⁻¹ (log ₁₀ SCC = 5.68). The highest urea content was recorded in the milk of Coloured Mountain Sheep (280.69 mg/L) and the lowest urea content was recorded in the milk of Zackel sheep (200.97 mg/L). The month of milking influenced the content of most milk components, but no changes in SCC content during lactation were found. Significant correlations between fat content and other milk parameters were recorded. In the case of urea content, negative, statistically significant correlations with the majority of examined parameters were found.