Fatty acid profile of lamb  semitendinous  muscle
and perirenal adipose tissue from two different
genotypes

M. L. Dettori; V. Carcangiu; L. Cengarle; G. Tilloca; R. Manca; G. M. Vacca

doi:10.22358/jafs/74090/2004

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SHORT COMMUNICATION

Fatty acid profile of lamb semitendinous muscle and perirenal adipose tissue from two different genotypes

M. L. Dettori ¹

V. Carcangiu ¹

L. Cengarle ²

G. Tilloca ²

R. Manca ³

G. M. Vacca ¹

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Dipartimento di Biologia Animale, Università degli Studi di Sassari, via Vienna, 2 07100 Sassari, Italia

Dipartimento di Scienze Fisiologiche Biochimiche e Cellulari, Università degli Studi di Sassari, via Vienna, 2 07100 Sassari, Italia

Istituto Tecnico Industriale Statale “G.M.Angioy”, Università degli Studi di Sassari, via Vienna, 2 07100 Sassari, Italia

Publication date: 2004-08-30

Corresponding author

G. M. Vacca

Dipartimento di Biologia Animale, Università degli Studi di Sassari, via Vienna, 2 07100 Sassari, Italia

J. Anim. Feed Sci. 2004;13(Suppl. 1):681-684

DOI: https://doi.org/10.22358/jafs/74090/2004

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KEYWORDS

lamb

meat

fatty acids

composition

ABSTRACT

The objective of this study was to determine the fatty acid composition of semitendinous muscle and perirenal adipose tissue of Sarda and crossbred Mouflon × Sarda lambs. Lambs were slaughtered at 40 days of age. Fatty acid composition was similar for S×S and crossbred SxM lambs. n-6/n-3 PUFA ratio was 2.30 in pure lambs and 2.90 in crossbred. In ST muscle of SxS lamb, index of atherogenicity was 0.95 and index of thrombogenicity was 1.01; in crossbred IA was 0.87 and IT was 1.01. Both genotypes were characterized by a FA profile appropriate in relation to their contribution to health.

CITATIONS (1):

Effect of Breed on the Volatile Compound Precursors and Odor Profile Attributes of Lamb Meat
Can Zhang, Hao Zhang, Ming Liu, Xin’gang Zhao, Hailing Luo
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